Guest room

Guest room. Auerbachs Keller , Leipzig, 1988.

A guest room is a room in a hospitality building .

Definitions

There are two common uses of the term: A guest room in the broader sense is a room in the guest area, in contrast to rooms that are only accessible to staff, such as the kitchens or the living rooms and lounges for staff.

A guest room in the narrower sense is a room in the guest area that is used for the stay of guests, but not for living and sleeping, such as dining rooms and conference rooms. In this narrower sense, the guest room is distinguished from the accommodation room . For fire protection, there are regulations on the presence of doors or the nature of partition walls.

properties

Ballroom used as a dining room in the Savoy Hotel London, 1907.

One of the main characteristics of guest rooms is that “all room-functional properties must be subordinate to the design”. Guest rooms are therefore representative of the interior design of their time. The functions of guest rooms depend on the operating mode of a restaurant : There are taprooms or dining rooms, ballrooms , event rooms (in historical buildings often a ballroom or theater hall) and other common rooms such as a smoking room , billiard room or bowling alley . Small restaurants often only have a tavern as a guest room, with tables and seating for the guests and the usually prescribed buffet .

literature

• Konrad Gatz, Hugo Kämmerer, Fritz Hierl: Restaurants: facility, construction, equipment, Callwey, Munich 1951.

Web links

Wiktionary: Gastraum  - explanations of meanings, word origins, synonyms, translations

Individual evidence

1. ↑ Tamara Korioth (Hg): Updated exams for the hotel and hospitality trades , Bertelsmann 2009, p. 63. ISBN 9783763911271
2. ↑ z. B. Brandenburg Ordinance on the Construction and Operation of Accommodation Facilities, June 15, 2001 ( Memento of the original from March 4, 2016 in the Internet Archive ) Info: The archive link has been inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. , § 2, accessed on September 19, 2015. 
3. ^ Gerd Birthig: Fire protection in existing buildings: Places of assembly, Beuth 2011. ISBN 9783410206378
4. ↑ Konrad Gatz, Hugo Kämmerer, Fritz Hierl: Restaurants: facility, construction, equipment, Callwey, Munich 1951, p. 53.