Open AccessORGANIZATIONAL FEATURES OF THE FUNCTIONAL AND PLANNING STRUCTURE OF SERVICE AREAS IN SMALL HOTELS
Author(s) -
Anna A. Badavi
Publication year - 2021
Publication title -
vestnik bgtu im. v.g. šuhova
Language(s) - English
Resource type - Journals
ISSN - 2071-7318
DOI - 10.34031/2071-7318-2021-6-10-46-57
Subject(s) - business , marketing , typology , service (business) , recreation , small business , organizational structure , consolidation (business) , tourism , tertiary sector of the economy , management , sociology , geography , economics , accounting , archaeology , anthropology , political science , law
Nowadays, small hotels are the most popular and intensively developing sector of the hotel industry. The modern typology of small hotels has significantly expanded and it includes new types of focus at a specific target segment of consumers. Customer focus is the most characteristic feature of small hotels and it is reflected in the organizational features of the functional and planning structure of the service areas in small hotels. The article is devoted to the discusses of the main and additional functional areas of small hotels (service part) based on the analysis of modern experience in the design and construction of small hotels, as well as the analysis of regulatory documents and scientific work on the design of this type of facilities. The main variants of functional schemes of the reception and lobby area, public catering area, consumer service and trade area, cultural and leisure, business, fitness and recreation, administrative and production areas, and areas for servicing cars (only for motels) are given. Conclusions are drawn about the direct relationship between the form of organization of the functional and planning structure of the service areas of small hotels with their specialization. It is concluded that the presence and composition of various functional areas of small hotels is always determined by a combination of the following external factors: type of hotel, location, level of comfort, contingent of guests. The tendency of consolidation and unification of separate functional zones of small hotels for maximum optimization of their space is revealed.