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
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Plan of First Floor
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Chicago
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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
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“LIVING: RM
LIVING ROOM: ;
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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
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waa veg!
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en
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POR PLease Aah NeONGG SAUNnD) OsUir Tay NG
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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
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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
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The Furnishings of the Mar Main _Arms
PICK-
Hotel were supplied by the
BARTH Companies.
fase
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Wace, =
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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.
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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.
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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
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tr
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an
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Py ere 2 ? ps Scere aay
¥. Ci,
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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.
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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
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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
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Loom Room
144-744 241-74)
Cy pee a a rc]
i —_) * ome fe |
to, ame i — ar
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. |
Du
Room ° 1
241-742 234 794
a
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| 240-7140 | (3 | 297-737
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ae = ithe.
T Room a Loom
135.735
a
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{231 731 ye =
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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
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|
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
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aw My
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& | “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
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== UPPLR PART
M Mo top ™ x f
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____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
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STORE, STORE
16-01 B40" | 1et0'x 24-0
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Ground Floor
am | ex fotcaies| ot] ae] aS Ra ae
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DINING ROOM J
if
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x
LOGGIA |
Main Floor
oe =
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A DOILER RH | TAW Hi
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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
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ag SN +
RESTAURANT. ea LOUIS KAMPER ARCHITECT.
tee tt . 2 ALE
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LOBBY
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IT TTT TITY
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LOBBY i
LOUIS NAMPER ARCHITECT
UPPER PART
MAIN RESTAURANT
pres
BEAUTY PARLOR
CMLORENS
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Laois
WRITING ROOM
s
UPPER PART OF LOUNGE
BALL ROOM coun a sncnrect
FLOOR peace
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(ITALIAN CARDEN
ae
CRYSTAL
ELEVATOR LOBBY
lela Dabibdeul
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TYPICAL LOUIS KAMPER- pected
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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
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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
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*)
Fone fy
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a i 2 i
¥, Pics
palerypa
4
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.
2
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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
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LS Epeaety
ae
Fea Pa
gia aa
=
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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 + _)
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1 | Sgeereck
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ces es
| CY Bate’ 6 iT
mee voy 3 |
ERS On Po shrouar | |
iter Oko ae ie
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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
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The Georgian, Evanston, Ill. The “Woodmere, Chicago, III.
ing f
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-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
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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
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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
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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
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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
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233
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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
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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
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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
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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
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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
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oa
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“18 Corre a
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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
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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.
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PanTRy Crk
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TABLE
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Martin Tullgren &
Sons, Architects
Cooxs TAGLE
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Sivem
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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
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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
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Suecves
Tate
Vea Prep Room
Fisn Paee \\I
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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
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PASTRY d
BAKE SHOP. S| Fa)
AixeR
LANDING Pastry Compr. ea
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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
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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.
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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
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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
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ee : a is a
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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
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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.
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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
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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.
Candy and Ice Cream Makers’ Equipment, ;
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