Hotel applies to buildings that rent overnight accommodations on a room/suite basis, typically including a bath/shower and other facilities in guest rooms. Hotel properties typically have daily services available to guests including housekeeping/laundry and a front Desk/concierge. The total gross floor area should include all interior space, including guestrooms, halls, lobbies, atria, food preparation and restaurant space, conference and banquet space, health clubs/spas, indoor pool areas, and laundry facilities, as well as all space used for supporting functions such as elevator shafts, stairways, mechanical rooms, storage areas, employee break rooms, back-of-house offices, etc.
Hotel does not apply to properties where more than 50% of the floor area is occupied by fractional ownership units such as condominiums or vacation timeshares. Hotel properties should be majority-owned by a single entity and have rooms available on a nightly basis.
Below are the descriptions of the data entry fields for the hotel space type:
Gross Floor Area
The total gross floor area is measured between the principal exterior surfaces of the enclosing fixed walls and includes all supporting functions. The total gross floor area should include all interior space, including guestrooms, halls, lobbies, atria, food preparation and restaurant space, conference and banquet space, health clubs/spas, indoor pool areas, and laundry facilities, as well as all space used for supporting functions such as elevator shafts, stairways, mechanical rooms, storage areas, employee break rooms, back-of-house offices, etc. The total gross floor area should not include covered walkways, balconies, or out-door pools. Also note the following:
Existing atriums should only include the base floor area that they occupy
Interstitial (plenum) space between floors should not be included in total
NOTE: The floor area of all Computer Data Center space(s) cannot exceed 10% of the Facility’s gross floor area (not including Garages and Parking Lots).
Number of Rooms
The total number of hotel rooms available within a given hotel property, including occupied rooms, non-occupied rooms, rooms in the process of being renovated, and permanent house use. This is the number of rooms typically found in a travel guide that describes specific hotels and general features, including the number of rooms.
Default Value = 1.95 rooms per 1,000 square foot
Workers on Main Shift
Workers on Main Shift should reflect the average number of workers that are present during the primary shift (that is, the shift with the most workers). Note: this is not the total number of staff employed at the property. For example, if there are three daily 8 hour shifts of 100 workers each, the Workers on Main Shift value is 100. For many hotels, this number will vary seasonally. Hotels should estimate the average number for the year. Accurate ratings can be determined for Hotels that estimate the number of workers within 20%.
Default Value = 0.32 Workers per 1,000 square foot
Number of Commercial Refrigeration/Freezer Units
This number should be a count of all commercial-type refrigeration and freezer units at the hotel. This count should include all walk-in refrigeration/freezer units, which may be used in cooking areas to support restaurants, banquet areas, and conference facilities. This count should also include any open or closed refrigeration cases, which may be used to sell refrigerated goods to hotel guests (e.g. a display case with beverages). This count should not include ice makers, vending machines, or residential-type units that may be found in employee break rooms or guest rooms.
Default Value = 0.023 Units per 1,000 square foot
Presence of Cooking Facilities
Does this hotel use energy for commercial or institutional cooking or food service on-site? Answer ‘Yes’ if this property includes cooking facilities to support room service, restaurants, conference space, and/or banquet facilities. Answer ‘No’ if the hotel’s food service consists only of continental breakfast service or other prepackaged or light offerings that do not require a full service kitchen. Answer ‘No’ if this property only includes equipment in employee break rooms, vending machines, and/or kitchens in guest suites.
Default Value = No
Percent of the Gross Floor Area that is Heated
This denotes the percent of the gross floor area that is served by mechanical heating equipment. The percent heated cannot be greater than 100%.
Default Value = 100%
Percent of the Gross Floor Area that is Cooled
This denotes the percent of the gross floor area that is served by mechanical cooling equipment. The percent cooled cannot be greater than 100%.
Default Value = 100%