Hotel Facility Planning explains the basic concepts of planning and designing hotel facilities with the help of numerous examples, tables, and illustrations. Divided into ten chapters, the book begins with a detailed overview of the hotel classification on the basis of facilities and services. This is followed by detailed discussions on hotel, restaurant, and kitchen design. The book goes on to provide specifications for equipment used in hotels, safety measures to be followed in kitchens, and designing storage spaces. The book includes separate chapters on project management; emerging trends of energy conservation in facility planning; incorporation of design features for the physically challenged; and technical aspects of facility planning and designing of several renowned properties.