Developing Hospitality Properties & Facilities, Second Edition
By Hadyn Ingram (eds)

List of Tables

Chapter 2: Feasibility

Table 2.1: Factors to consider in site appraisal for hospitality facilities
Table 2.2: Strengths and weakness summary
Table 2.3: Types, uses and sources of information
Table 2.4: Existing hotels in Hightown
Table 2.5: Existing hotels in Hightown: market analysis
Table 2.6: Future demand projections for Hightown
Table 2.7: Future demand projections at Hightown, including this project (150 rooms)
Table 2.8: Future demand projections at Hightown, including this project (150 rooms) and one other project (100 rooms)
Table 2.9: Proposed new hotel, Hightown: occupancy projections

Chapter 4: Development Strategy

Table 4.1: The structure of the global hotel industry 2002
Table 4.2: European economics structures 2001
Table 4.3: European hotel supply 2002
Table 4.4: European hotel supply 2011

Chapter 5: Project Finance

Table 5.1: Independent restaurant leased premises
Table 5.2: Chain restaurant stand alone facility
Table 5.3: Small hotel
Table 5.4: Full-service hotel

Chapter 7: The Design Team

Table 7.1: Specialist consultants used on various development options

Chapter 8: Building Costs

Table 8.1: Indicative costs in hotel development
Table 8.2: Indicative costs for furniture, fittings and equipment
Table 8.3: Indicative costs of leisure and ancillary accommodation
Table 8.4: Regional variation of construction costs in the UK

Chapter 9: Managing Construction

Table 9.1: Construction trades and activities

Chapter 14: Product Development and Brand Management

Table 14.1: Limited service hotel growth in the UK

Chapter 15: International and Cultural Issues

Table 5.1: Comparative employee statistics in London and Hong Kong
Table 15.2: Percentage costs per employee to sales in London and Hong Kong
Copyright Josef Ransley and Hadyn Ingram 2004 under license agreement with Books24x7
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