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The Everly Putrajaya
Parkcity Everly Hotel – Bintulu
Prescott Hotel – KL Bukit Bintang
Prescott Hotel – KL Medan Tuanku
Prescott ACE Cheras
The Everly Lhesson Kuching (Coming soon)
Our Services
Hotel Profit Improvement
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About Us
Our Hotels
The Everly Putrajaya
Parkcity Everly Hotel – Bintulu
Prescott Hotel – KL Bukit Bintang
Prescott Hotel – KL Medan Tuanku
Prescott ACE Cheras
The Everly Lhesson Kuching (Coming soon)
Our Services
Hotel Profit Improvement
Hotel Design
Hotel Management
Career
Blog
Contact Us
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About Us
Our Hotels
The Everly Putrajaya
Parkcity Everly Hotel – Bintulu
Prescott Hotel – KL Bukit Bintang
Prescott Hotel – KL Medan Tuanku
Prescott ACE Cheras
The Everly Lhesson Kuching (Coming soon)
Our Services
Hotel Profit Improvement
Hotel Design
Hotel Management
Career
Blog
Contact Us
Latest Insights
The Accidental Hotelier – Back of House Space Requirements
Before diving into the architect’s brief, I want to share some key observations on back-of-house space planning—often overlooked but critical
The Accidental Hotelier – Staff Support Areas
A well-designed staff support area is crucial for maintaining employee morale and operational efficiency. When designing The Everly Putrajaya, we
The Accidental Hotelier – Front Office and Server Room
In an earlier post, I touched on why CCTV cameras don’t directly prevent crime but can help identify culprits when
The Accidental Hotelier – Private Offices for Private Businesses or for Productivity?
In my first hotel, I designed the back office as an open workspace, where all managers and administrative staff worked
The accidental hotelier – The Everly Putrajaya Admin, Front Office & Reservation and IT office layouts
floorG admin area1 floorG admin area2 floorG admin area3
The Accidental Hotelier – The Everly Putrajaya F&B office
Everly Putrajaya Room Tour: F&B Office
The Accidental Hotelier – The Everly Putrajaya, Front & Reservation office
Everly Putrajaya Room Tour: Front Office & Reservation Office
Our Receiving and RCFP Area
Here is a video of our receiving and RCFP area
The Accidental Hotelier – To Centralize or Not to Centralize the Kitchen?
Balancing food quality and operational efficiency is always a challenge. Many hotel restaurants manage their own raw food supplies directly
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