Business Hotel Dissertation | Thesis Report by Aishwarya Yadav

GATEWAY COLLEGE OF ARCHITECTURE AND DESIGN SONIPAT 131001

THESIS REPORT January, 2020

3-STAR HOTEL, GREATER NOIDA

SUBMITTED BY: Aishwarya Yadav (GCAD/15/203)

GUIDED BY: Ar. Rajesh Advani Ar. Ashok Grover

GATEWAY COLLEGE OF ARCHITECTURE AND DESIGN

DECLARATION

I, Aishwarya Yadav, Roll Number (GCAD/15/203) hereby declare that the dissertation titled ‘3-Star Hotel’ submitted by me, in partial fulfilment of the requirement of the curriculum of Bachelor of Architecture as per the university norms, to Gateway College of Architecture and Design, is a record of my original work with credits given for information collected from any other source.

_________________________________ (Aishwarya Yadav)

GATEWAY COLLEGE OF ARCHITECTURE AND DESIGN

CERTIFICATE

This is to certify that the dissertation titled ‘3-Star Hotel’, submitted in partial fulfilment of the requirement of the curriculum of Bachelor of Architecture is the work of Aishwarya Yadav, Roll Number GCAD/15/203, who carried out research work under our supervision in Gateway College of Architecture and Design, Sonipat, Haryana. We recommend that the dissertation report be placed before the examiners for their consideration.

______________________________ Prof. Ashok Grover

______________________________ Ar. Suneet Anand

Prof. Rajesh Advani Signature of the Guide

Signature of the Coordinator

Abstract The hotel industry came in existence in the time of Greeks and Romans where shelter design and accommodation became important. Ever since architecture is growing with the demand for beautifully designed spaces for habitability. In India, the existing hotel structures have been so hyped for their star rating whereas budget hotels are considered low standard. Luxurious spaces and amenities are considered to be in hotels with exorbitant cost. With the increasing hustle of jobs and work, hotels have become merely an accommodating place being used on daily basis by some users. It is for them to relax and have an exquisite hospitality experience between their busy lifestyle and providing them with all the amenities to make them feel at home. Though, hotels become commercial success with their brand names but architectural design is the key factor determining the foot fall of the users according to their comfort. The aim is to perceive knowledge about working, commercial business and various spaces involved for a functional hotel. However, Luxury remains not just an offer but a bonus for the guests. This is not only restricted to amenities but grandeur and better functional optimistic areas of spaces. It can be achieved by using advanced technology in construction. The scope of the report will be limited to Hotels in Commercial and Hospitality industry. This will provide one with the understanding of activities, inter-relationship between spaces and the user’s expectation along with psychological effects of different spaces. This study focuses on luxurious amenities and spatial feel of the users to provide them with experiential accommodation in a 3-Star Hotel. The focus remains on the spatial attributes of creating joyful spaces. Also, to connect the indoor and outdoor environment in the built structure. The idea is to create interconnected arrangement of complex spaces and yet making the hotel look simple and calm to the guests.

iii

Dedication I dedicate my work to my parents and friends. Feeling of Gratitude and respect to my loving parents Mr. Adarsh Yadav and Ms. Rakhi Yadav who have always supported and encouraged me to pursue and complete this report. I am also grateful to my friends who have given unyielding love and have been my constant support and helped me throughout the process.

Acknowledgements I am grateful to Gateway College of Architecture and Design, Sonipat for giving me the opportunity to research upon and write this report. For the critical comments on my report drafts and encouraging me to do better I would like to thank Prof. Ashok Grover and Prof. Rajesh Advani. I owe gratitude to our Coordinators Asst. Prof. Manisha Singh and Suneet Anand and the Director Prof. Anil Kumar for providing us with resources and sharing their knowledge to accomplish my thesis report.

Preface This report will focus on the detailing and designing aspects of the structures in Hospitality sector specifically Hotel. The intent was researching and writing about Three-Star Hotels, their standards, types of users and activities being performed. This report addresses to the designers and other scholars who would seek knowledge about the spaces, spatial feel and user’s requirement in Hotels. I have always wanted to learn about the design of complex interconnection of spaces in Hotels, Resorts. After travelling to places and staying in different types of Hotels. Gradually I developed my area of interest in design with spatial experience for users. The analysis during the course of this report has been done to know about the planning and programing of a Hotel, to have a better understanding of design guidelines for the same. The research analysis was difficult and it was a task to gather information about interconnectivity of complex spaces and functioning of a Hotel. The report came out after having various debates on issues with friends. In the well-designed program of the college, to sequentially read and write about different topics I would not have been able to conduct the research and analysis process with my guide’s and teachers’ guidance. Accomplishment of this report is a journey of lots of ups and down from choosing the topic, site to not losing interest in my choice till the end.

Table of Contents Declaration………………………………………………………………………………...i Certificate………………………………………………………………………………....ii Abstract…………………………………………………………………………………...iii Dedication…………………………………………………………………………………iv Acknowledgements………………………………………………………………………..v Preface…………………………………………………………………………………….vi Table of Contents…………………………………….…………………………….....vii-xii List of Figures…………………………….………………………………..............xiii-xxiv List of Tables………………………………….………………………………................xxv

CHAPTER 1: INTRODUCTION ……………………………………………………1-5 1.1

Background

1.2

Project description

1.3

Intent of choosing the topic

1.4

Validity of the project

1.5

Aim & Objectives

1.6

Scope & Limitations

1.7

Methodology

CHAPTER 2: ENVISAGED ACTIVITY ……………………………………………6-14 2.1

History

2.2

Nature of activity 2.2.1

Activity Pattern

2.3

Need of Activity

2.4

Architectural Implications of the activity 2.4.1

Front of the House and Back of the House activities

2.4.2

Inter-relationship of anticipated activities with the spaces

CHAPTER 3: ENVISAGED USER PROFILE……..……………………………15-19 3.1

Introduction vii

3.2

Identification of the User group

3.3

Social Aspects

3.3

Psychological aspects 3.3.1

3.4

Expectations and Aspirations of the User

Inferences

CHAPTER 4: STANDARDS………………………………………………………20-33 4.1

Standards of Areas and Layouts 4.1.1

Guest Room

4.1.2

Restaurant/Dining

4.1.3

Kitchen

4.1.4

Laundry

4.1.5

Lift Lobby

4.1.6

Entrance and Parking

4.2

Norms

4.3

Functioning of a Hotel

CHAPTER 5: LITERATURE CASE STUDY……………………………………34-60 5.1

Selection criteria of case-studies

5.2

Hotel Vivanta, Whitefield, Bengaluru

5.3

5.2.1

Background

5.2.2

Site Surroundings and Context

5.2.3

Planning and Layouts

5.2.4

Area Statement and Space segregation

5.2.5

Room Layouts and Areas

5.2.6

Other Amenities and Services

5.2.7

Pros and Cons

Hotel Surya Executive, Solapur, Maharashtra 5.3.1

Background

5.3.2

Climate and Site Surroundings

5.3.3

Division of Spaces

5.3.4

Room Sizes

5.3.5

Architectural and Structural analysis

5.3.6

Other Observations viii

5.3.7 5.4

Pros and Cons

Hotel Silicrest, Bengaluru 5.4.1

Background

5.4.2

Site Analysis

5.4.3

Planning Layouts

5.4.4

Kitchen Planning and Layout

5.4.5

Services

5.4.6

Pros and Cons

5.5

Comparative Analysis

5.6

Inferences

CHAPTER 6: PRIMARY CASE STUDIES………………………………………61-108 6.1

Selection criteria of case-studies

6.2

Hotel Claresta, Hosur, Tamil Nadu

6.3

6.2.1

Background

6.2.2

Site Surroundings and Context

6.2.3

Planning

6.2.4

Spaces and their areas

6.2.5

Layouts and Room types

6.2.6

Other Areas

6.2.7

Pros and Cons

Hotel Radisson Blu, Greater Noida 6.3.1

Background

6.3.2

Site Surroundings and Context

6.3.3

Planning

6.3.4

Spaces and their areas

6.3.5

Layouts and Room types

6.3.6

Other Areas

6.3.7

Pros and Cons

6.4

Comparative Analysis

6.4

Inferences

CHAPTER 7: SITE ANALYSIS………………………………………………….109-133 7.1

Overview ix

7.2

Location

7.3

Site constraints 7.3.1

Physical Neighborhood

7.3.2

Site Approach and Accessibility

7.3.3

Inferences

7.4

Development Control

7.5

Urban Context

7.6

7.7

7.5.1

Community

7.5.2

Volumetric Analysis

7.5.3

Inferences

Geography 7.6.1

Topography and Soil

7.6.2

Vegetation

Climatology 7.7.1

Temperature and Sun path

7.7.2

Wind Pattern analysis

7.7.3

Humidity

7.7.4

Rainfall

7.8

Historic Significance

7.9

Services on the Site 7.9.1

Electricity

7.9.2

Water Supply

7.9.3

Drainage and Storm Water Drains

7.9.4

Inferences from Infrastructure

7.10

Traffic and Movement Pattern

7.11

Conclusions from the site study

CHAPTER 8: CLIENTS BRIEF …………………………………………………134-136 8.1

Client

8.2

Clients brief

8.3

Vision

8.4

Clients Expectations

CHAPTER 9: ARCHITECTS BRIEF…………………………………………....137-141 x

CHAPTER 10: SPATIAL & DESIGN ANALYSIS…………………………….142- 160 10.1

Interconnection of Spaces

10.2

Individual Spatial Analysis

10.3

Services and Structure

10.4

10.3.1

Lift Lobby

10.3.2

Parking

10.3.3

Driver’s Room

10.3.4

STP

Revised Interconnectivity of Spaces

CHAPTER 11: DESIGN CONSTRAINTS…………………...………………….161-176 11.1

Introduction

11.2

Functional Approach

11.3

Materials

11.4

Contextual Approach

11.5

Formal Approach

11.6

Collaborative Approach

11.7

Philosophical Approach

11.8

Conceptual Approach

11.9

Physical Constraints 11.9.1

Technical

11.9.2

Aesthetics

11.9.3

Relationship of Client and Architect

11.9.4

Dependent

11.10 Site Constraints 11.10.1

Accessibility

11.10.2

Context

11.10.3

Local Climate

11.10.4

Local Norms

11.11 Solutions

APPENDIX: A…………………………………………………………………..…177-178 APPENDIX: B…………………………………………………………………..…179-180 APPENDIX: C…………………………………………………………………..…181-183 PLAGIARISM REPORT………………………………………………………………184 BIBLIOGRAPHY …………………………………………………………………185-186

xii

List of Figures Fig.

Name/ Caption

Source

No. 1.1

Pg. No.

Proposal of Country Inn Hotel in Arch Daily Article

Kolkata 2.1

Basic relationship of spaces in a hotel

Planning and Programming of

a Hotel by Jan deRoos, Cornell University 2.2

Inter-relationship of all amenities and

By Author

Planning and Programming of

spaces in a hotel 2.3

Activities associated with Lobby space

2.4

Guest room layout with activity zones

a Hotel by Jan deRoos, Cornell University 2.5 4.1

Arrangement of spaces according to

Devised from Architect’s

activities in Kitchen

Handbook, Drawn by Author

Standard Room

Ernst and Peter Nuefert

14 21

‘Architect’s Data’ III Edition 4.2

Executive Room

Ernst and Peter Nuefert

‘Architect’s Data’ III Edition 4.3

Luxury Room

Ernst and Peter Nuefert

‘Architect’s Data’ III Edition 4.4

Narrow Rooms

Ernst and Peter Nuefert

‘Architect’s Data’ III Edition 4.5

Double Bed arrangement

Ernst and Peter Nuefert

‘Architect’s Data’ III Edition 4.6

Planning Layout of Deluxe/ Executive

By Author

Room 4.7

Planning Layout of King/Queen Suite

By Author

4.8

Layout of Restaurant and Dining

By Author

xiii

4.9

Kitchen’s Functioning and

Ernst and Peter Nuefert

Organization

‘Architect’s Data’ III Edition

Classification and arrangement of

Ernst and Peter Nuefert

spaces in Kitchen

‘Architect’s Data’ III Edition

4.11

Planning Layout of Kitchen

By Author

4.12

Planning Layout of areas in laundry

Ernst and Peter Nuefert

4.10

24 26

‘Architect’s Data’ III Edition 4.13 4.14

Dimensions and norms for

National Building Code

Dumbwaiter Lifts

(2016)

Standard car and Turning radius

Ernst and Peter Nuefert

28 29

‘Architect’s Data’ III Edition 4.15 4.16

Turning Circle for cars at entrance

Ernst and Peter Nuefert

drive

‘Architect’s Data’ III Edition

Possible location in basement parking

Ernst and Peter Nuefert

29 30

‘Architect’s Data’ III Edition 4.17

Dimensions for heavy vehicles

Ernst and Peter Nuefert

‘Architect’s Data’ III Edition 4.18

Dimensions for standard public

Ernst and Peter Nuefert

vehicles

‘Architect’s Data’ III Edition

Turning radius for buses and small

Ernst and Peter Nuefert

trucks of 8-12 meters in length

‘Architect’s Data’ III Edition

Typical relationship of spaces on

Ernst and Peter Nuefert

Ground Floor

‘Architect’s Data’ III Edition

5.1

Sattelite Image of the Hotel’s location

Google Earth

5.2

Satellite Image of context of Hotel

Google Earth

4.19 4.20

31 31 32

with respect to the Airport 5.3

Site Plan

Arch Daily Article

5.4

Ground Floor Plan

Arch Daily Article

5.5

First Floor Plan

Arch Daily Article

5.6

Second Floor Plan

Arch Daily Article

5.7

Third Floor Plan

Arch Daily Article

5.8

Fourth and Fifth Floor Plan

Arch Daily Article

xiv

5.9 5.10

3-D view of the Hotel from the

Vivanta Hotels website

Recreational Zone

accessed on 18th August 2019

Banquet Hall entrance view

Vivanta Hotels website

40 41

accessed on 18th August 2019 5.11

Common Recreation space view

Vivanta Hotels website

accessed on 18th August 2019 5.12

Satellite Image of Hotel’s Location

Google Earth

Make my trip, Booking.com

and Context 5.13

Types of Rooms and their sizes

accessed on 24th August 2019 5.14

Parking at the Hotel

Make my trip, Booking.com

accessed on 24th August 2019 5.15

L layout of the Hotel

SlideShare Presentation by

Sayeed Heba 5.16

Corridor in the Hotel

SlideShare Presentation by

Sayeed Heba Front Facade of the Hotel with

Booking.com accessed on 25th

entrance

August 2019

5.18

Satellite Image of Hotel’s location

Google Earth

5.19

Service entry from south side

SlideShare Presentation by

5.17

Sayeed Heba 5.20

View from south east Direction

SlideShare Presentation by

Sayeed Heba 5.21

Maintenance office

SlideShare Presentation by

Sayeed Heba 5.22

View of reception

SlideShare Presentation by

Sayeed Heba 5.23

Centralized air conditioning in room

Booking.com accessed on 25th

August 2019 5.24

View of standard room

Booking.com accessed on 25th

August 2019 5.25

Conference Room view

Booking.com accessed on 25th

August 2019 xv

5.26

All day Dining Restaurant

Booking.com accessed on 25th

August 2019 5.27

Cooking area

SlideShare Presentation by

Sayeed Heba 5.28

Staff café

SlideShare Presentation by

Sayeed Heba 5.29

Emergency exit Staircase

SlideShare Presentation by

Sayeed Heba 5.30

Diesel generator of 1.25L

SlideShare Presentation by

Sayeed Heba 5.31

Panel room

SlideShare Presentation by

Sayeed Heba 5.32

Geyser and water softener

SlideShare Presentation by

Sayeed Heba 5.33

Hotel Corridor and Common

SlideShare Presentation by

Recreational area.

Sayeed Heba

View of Hotel Claresta, Hosur, Tamil

Booking.com website

Nadu

accessed on 19 January 2020

View of Hotel Radisson Blu, Greater

Radisson Hotels website

Noida

accessed on 19 January 2020

6.3

Sattelite Image of the Hotel’s location

By Author

6.4

Zoning the site of the Hotel

By Author

6.5

Grandeur I with movable chairs

By Author

6.6

600mm high stage area for events

By Author

6.7

Signature Board room

By Author

6.8

Francio Board Room

By Author

6.9

Samrat Hall and its Toilets

By Author

6.10

Samrat Hall Interiors

By Author

6.11

Darbar Hall interiors

By Author

6.12

Darbar Hall drop off point.

By Author

6.13

180 Degress restaurant with glass

By Author

6.1 6.2

57 62 63

panelled columns and wooden ceiling. 6.14

Restaurant with bar counter also.

xvi

6.15

Store of non-perishable items of the

By Author

Hotel’s Kitchen 6.16

Confectionery Prep. Area

By Author

6.17

Confectionery Baking area

By Author

6.18

Cold Storage Room with -17.7°

By Author

6.19

Staff and IRD Kitchen

By Author

6.20

Basic Zoning layout of Kitchen

By Author

Connectivity 6.21

Reception waiting area

By Author

6.22

Reception area headed to Lifts

By Author

6.23

Shops near the Porch with shed area

By Author

for car park 6.24

Swimming Pool in curvaceous shape 2.5 to 6 feet deep

6.25

Filtraton Room on Basement level.

By Author

6.26

Corridor of Spa and it’s rooms

By Author

6.27

Room Interior for Massage

By Author

6.28

Gym Interior

By Author

6.29

Gym’s Reception

By Author

6.30

Two wheeler parking (Staff)

By Author

6.31

Car park near Banquet dropoff

By Author

6.32

Locations of Parking on the site

By Author

6.33

Management Office

By Author

6.34

First Floor Finance Office

By Author

6.35

Interior and Corridors of the Hotel

By Author

with fire exit at an end 6.36

Suite and Luxury Rooms with all in room amenities

6.37

STP Water Tank

By Author

6.38

STP machinery and pump

By Author

6.39

Laundry in house with other services

By Author

like dry cleaning 6.40

Fire alarm system

xvii

6.41

Maintenance Room

By Author

6.42

Staff Quarter for females on site

By Author

6.43

Underwater Fire Tank

By Author

6.44

Solar Panels on terrace

By Author

6.45

Service Lift on each floor

By Author

6.46

Service Staircase on exterior wall

By Author

6.47

Fire escape route of Built Block B

By Author

6.48

Slope of the site from North-South

By Author

longitudnal sectional profile 6.49

Basic Sectional zoning of the Hotel

By Author

6.50

Plants and vegetation in landscapping

By Author

of the hotel 6.51

Outdoor Club and Dining area

By Author

6.52

Electrcity lines in site front

By Author

6.53

Cooling Towers on terrace

By Author

6.54

RO water treatment plant

By Author

6.55

Sattelite Image of the Hotel’s location

By Author

6.56

Zoning the site of the Hotel

By Author

6.57

Ground Floor Plan with Site Plan

By Author

6.58

First Floor Plan

By Author

6.59

Service Floor Plan

By Author

6.60

Fire Escape Route Plan (Typical for

By Author

all floors) 6.61

Club Lounge on Terrace

By Author

6.62

Victora Hall banquet

By Author

6.63

Pool side Deck party and bar

By Author

6.64

Royal Ball Room Banquet

By Author

6.65

Storage with manager’s office

By Author

6.66

North Indian Cuisine counter

By Author

6.67

Washing area with dishwasher and

By Author

large sinks (running hot water) 6.68

Vegetable washing zone

xviii

6.69

Potato and Onion prep zone

By Author

6.70

Cold storage area in the kitchen

By Author

6.71

Pan Asian Kitchen (1st Floor)

By Author

6.72

Live Counter for Cross Avenue

By Author

6.73

Speciality restaurant (Satin)

By Author

6.74

Cross Avenue Restaurant

By Author

6.75

Scarlet Bar in Cross Avenue

By Author

Restaurant 6.76

Reception with Concierge and Bell Desk

6.77

Mint Tea Lounge

By Author

6.78

Swimming Pool Deck

By Author

6.79

Health Club Entrance

By Author

6.80

Spa and Massage Room

By Author

6.81

Basement Parking

By Author

6.82

Surface parking Drop-off

By Author

6.83

Offices in the Basement

By Author

6.84

Sales Office on first floor

By Author

6.85

STP in Basement 1

By Author

6.86

RO Treatemnt plant pipes

By Author

100

6.87

Laundry Room

By Author

100

6.88

Maintenance Room in B1

By Author

100

6.89

Uniform centre and Male Resting

By Author

101

By Author

101

Area 6.90

Café and Locker Room for female employees.

6.91

Boiler Plant Room

By Author

102

6.92

Cooling towers and Chiller beams

By Author

102

6.93

Service lift Lobby an Fire Escape

By Author

103

Staircase 6.94

Service Floor 2.4 m high

By Author

103

6.95

Store In Basement 1

By Author

104

6.96

Landscapped Courtyard

By Author

104 xix

6.97

Service entry road 5metres wide and

By Author

105

Guest entry and drop off. 6.98

DG set on the service access of site

By Author

105

6.99

Meeting Rooms in the First floor of

By Author

106

Pinterest.com – Maps of India

110

the Hotel. 7.1

India Map with Greater Noida

accessed on 22nd September 2019 7.2

Greater Noida with Phi-Chi

Google Maps

110

7.3

Chi Sector division of Greater Noida

Google Earth

110

Land use plan of Greater Noida and

Data from Greater Noida

111

Sector Proposal layout by GNIDA

Industrial Development

with Site demarcated in the Commercial Belt 7.4

Authority, Devised by Author 7.5

Map demarcates site surroundings

By Author

112

By Author

113

By Author

114

By Author

114

along with major Road network and hierarchy 7.6

View from Yamuna expressway to Site front with visibility of nearby Housing

7.7

View from 18 meters road proposed as 24 meters wide with Site on the Right side.

7.8

View from proposed 45 meters road, currently being used as Garbage dumping

7.9

Connectivity from Metro station

Google Earth

116

7.10

Connectivity through Expressway exit

Google Earth

116

7.11

Connectivity from main bus station

Google Earth

116

Connectivity from Ghaziabad Junction Google Earth

117

and depot in Greater Noida 7.12

7.13

Connectivity from Proposed Jewar

Google Earth

117

Google Earth

117

Land Use and proposal plan

Greater Noida Industrial

118

demarcating Mass Rapid Transit

Development Authority

Airport through expressway 7.14

Connectivity from Delhi International Airport (IGI)

7.15

system adjacent to Site 7.16

Figure Ground Map of Site

By Author

121

By Author

122

Surrounding within 3 km radius 7.17

Site Plan with topographical sections marked

7.18

Topography section (1)

Google Earth

122

7.19

Topography section (2)

Google Earth

122

7.20

Slope Section 1

By Author

123

7.21

Slope Section 2

By Author

123

7.22

Panoramic view of the site from

By Author

124

proposed 45 meters Road 7.23

Site location on the left of Road

By Author

124

7.24

Unwanted plantation on the site

By Author

124

7.25

View of site from 45 meters Road

By Author

124

7.26

Wild grass on the plain land site

By Author

124

7.27

Sun Path angles on critical times

By Author

126

7.28

Sun movement and harshness

By Author

126

7.29

Mutual shading

Nzeb.in –Forms and

126

Orientation accessed on 23rd September 2019 7.30

Various built forms with minimum

Nzeb.in –Forms and

perimeter and surface area

Orientation accessed on 23rd

127

September 2019 7.31

Wind Flow Direction in summers and

By Author

127

Annual Relative Humidity Chart for

ClimateData.org Accessed on

128

Greater Noida

14th September 2019

winters 7.32

xxi

7.33

Sector Layout Proposal

Greater Noida Industrial

130

Development Authority 7.34

Electricity poles besides the site

By Author

131

7.35

Transformer and high-tension wire

By Author

131

7.36

Movement and direction of flow of

By Author

132

Bubble Diagram representing the

Planning and Programming of

143

special arrangement on the Ground

a Hotel by Jan deRoos,

floor of a Hotel

Cornell University

Activities and spaces associated with

By Author

144

traffic around the site 10.1

10.2

Lobby space 10.3

Standard & Executive Room Layout

By Author

145

10.4

Deluxe & Club Room Layout

By Author

145

10.5

King Suite Layout

By Author

145

10.6

Guest Room Interior View

By Author

146

10.7

Guest Room with Balcony View

By Author

146

10.8

Schematic interconnectivity of spaces

By Author

147

By Author

148

Pinterest.com – accessed on

148

in a Reception and Lobby 10.9

Reception and Waiting Lounge Layout

10.10

Reception of Radisson Blu, Jaipur

17th October 2019 10.11

Reception (Conceptual Render)

Pinterest.com – accessed on

148

17th October 2019 10.12

Planning Layout of Kitchen

By Author

149

10.13

Main Kitchen of Country Inn and

SlideShare presentation by

150

Suites, Gurugram

Zakir Ahmed accessed on 9th October 2019

10.14

Views from BNG Kitchen Planning

BNG Kitchen Planning Guide

Guide

E-book accessed on 12th

150

October 10.15

Banquet Hall with Serving Area

By Author

151

layout xxii

10.16

Banquet Hall view seating

By Author

151

arrangement 10.17

Conference Room Schematic Render

By Author

152

10.18

Conference Room Schematic Render

By Author

153

10.19

Spa and Treatment Room View

Paras Buildtech E-brochure

153

for Spa and Health club 10.20

Gym and Yoga Area Layout with Sun

By Author

154

light and Fenestrations 10.21

Salon Layout

By Author

154

10.22

Gym and Yoga center elevation with

By Author

155

lockers 10.23

Salon elevation

By Author

155

10.24

Look and Feel of Multi cuisine All

Booking.com accessed on 27th

155

day dining restaurant

October 2019

10.25

Layout of All day dining restaurant

By Author

156

10.26

View of Breakfast Restaurant

By Author

156

10.27

Lift Lobby view

By Author

157

10.28

Design Criteria for Sewage Treatment

STP Design Guide e-book by

159

Plant as per all process in the

Anant Kodavasal accessed on

treatment

6th November 2019

Complex interconnection of spaces

By Author

160

Data from Greater Noida

163

10.29

devised by the author 11.1

Sector Proposal layout by GNIDA

Industrial Development Authority 11.2

European Hotel Lobby

Pinterest.com – accessed on

165

28th October 2019 11.3 11.4 11.5

Decorated Church columns with grand Pinterest.com – accessed on scale

28th October 2019

Conceptual rough sketches for

firstinarchitecture.co.uk

design’s first approach

accessed on 30th October 2019

Room of Hotel Habita, Mexico

Arch Daily Web Page

165 167 169

accessed on 20th October 2019 xxiii

11.6

Room of Edition Hotel, Istanbul

Arch Daily Web Page

169

accessed on 20th October 2019 11.7

Connectivity from Metro station

Google Earth

171

11.8

Connectivity through Expressway exit

Google Earth

171

11.9

Connectivity from main bus station

Google Earth

171

Connectivity from Ghaziabad Junction Google Earth

172

and depot in Greater Noida 11.10

(Nearest Railway Station) 11.11

Connectivity from Proposed Jewar

Google Earth

172

Google Earth

172

Map demarcates site surroundings

Greater Noida Industrial

173

along with major Road network and

Development Authority

Airport through expressway 11.12

Connectivity from Delhi International Airport (IGI)

11.13

hierarchy 11.14

Figure Ground Map of Site

By Author

174

Surrounding within 3 km radius

xxiv

List of Tables Table

Name/ Caption

Source

No. 2.1 4.1

Pg. No.

Activities based of spaces and By Author requirements of users Kitchen areas and space requirements Ernst and Peter Nuefert

7-9 25

‘Architect’s Data’ III Edition 4.2

Development Norms by GNIDA

By Author

4.3

Area requirement per Hotel room

Ernst and Peter Nuefert

‘Architect’s Data’ III Edition 5.1 5.2

Area statement chart for the spaces in

Vivanta Hotels website

the Hotel

accessed on 18th August 2019

Types of Rooms and their areas

Vivanta Hotels website

40 41-42

accessed on 18th August 2019 5.3

Number of rooms and their division on

SlideShare Presentation by

floors.

Sayeed Heba

5.4

Comparative analysis of case studies

By Author

6.1

Comparative analysis of case studies

By Author

107

7.1

Transit Points and their distances

By Author

115

7.2

Development Norms by GNIDA

Greater Noida Industrial

119

Development Authority 7.3 7.4

Temperature in all the months in

ClimateData.org Accessed on

Greater Noida

14th September 2019

Average Rainfall in Greater Noida

ClimateData.org Accessed on

125 129

14th September 2019 11.1

Transit Points and their distances

By Author

171

11.2

Local Norms by GNIDA

By Author

175

xxv

CHAPTER 1: INTRODUCTION

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1.1 BACKGROUND Hotel industry has been on a growth since commercial industry has involved amenities for users to feel at home while away from home. In India after the travel cost decreased and various state tourism campaigns started the hotel and other buildings of hospitality industry started to boom. For middle class people who form that maximum percentage of our country’s population, travelling is way of experiencing luxury and recreational habitat in a fixed small budget. There are various types of hotels which can be classified based on the star rating or type of property as per HRACC. These categories are 1-Star, 2-Star, 3-Star, 4-Star, 5-Star and Heritage category depending on the properties, age or historic relevance. The classification can be done on the basis of levels of service provided by the hotel which are, World class service, Mid-Range Service and Budget or Limited Service. These habitable structures are developed keeping the idea of target groups in the commercial market which are divided on the basis of expectation of the user and the duration of the stay such as Bed and Breakfast Hotels, Homestay Hotels, Suite Hotels, Business Hotels, Extended Stay Hotels, Resorts and serviced apartments. The aim is to contribute to the hospitality industry and add to the commercial business of the hotel designing a successful functioning Hotel. 1.2 PROJECT DESCRIPTION A hotel is a paid accommodation space for the travelers and visitors on short and mid-term basis. There are various standards making a structure classified into various rating systems of a Hotel. Similarly, the size and amenities provided vary in different types of Hotels. Threestar hotels offer quality, style, comfortable accommodations, yet they are still considered ‘affordable’. Though they are not lavish, they offer some simpler amenities that won’t break the bank, and are typically located by business areas, so while traveling for work, these are a great option. 1 Boutique Hotels are generally small non-branded hotels which have high

Westcott, M. (2012) ‘Introduction to Tourism and Hospitality’. BC Hotel Association Journal, 1(3) 2 of 186

luxury standards with basic and small size as compared to a Five-star hotel. These are generally 20-100 rooms accommodations with specific amenities and unique designs.2 The emergence of boutique hotels has been stated as “the most interesting developments in the hospitality sector as a leisure spot for the travelers who are bored of staying in the same environment at every destination they visit”.3 Hotel attributes are those characters playing a major role in guests’ minds upon determining to choose accommodation options these days. These are special features in a Hotel that determine customers’ need and want while choosing the hotel. These attributes or elements are divided into two main parts, namely tangible and intangible. Tangible characteristics or physical features are those elements that can be seen such as price, the form of facilities, the location, the choices, word of mouth communication, and advertising and past experience. Intangible characteristics include the feel and aura of the space which are defined by security, dependability, service quality, reputation and staff behavior.4

Fig-1.1, Proposal of Country Inn Hotel in Kolkata 2

The Chambers Directory (2003), p. 175 Horner, S., Swarbrooke, J. (2005) ‘Consumer behaviour in tourism’. ButterworthHeinemann, Oxford; Boston, p. 369 4 Khosravi, S., Malek, A., Ekiz, E. (2014) ‘Why Tourists Are Attracted to Boutique Hotels’. Journal of Hospitality & Tourism, Vol-12, p. 28 3

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1.3 INTENT OF CHOOSING THE TOPIC  This project would give the scholar a chance to design externally beautiful façade with well-planned and arranged internal spaces. It’ll also provide the opportunity to one to enhance and develop creative ideas for the structure and built design.  A project of commercial typology would provide one with an opportunity to contribute to the urban surroundings and hospitality sector with design-based experience for the user.  It would be a challenge for the scholar to develop a functional design yet iconic structure with various activities catered in a built.  It would create a pressure to create a structure by re-imagining architectural aspects to design it to reshape hotel industry.  The scholar would like to explore the complexity in interconnectivity of private and public spaces of a hotel building. 1.4 VALIDITY OF THE PROJECT The site selected is located in Phi-Chi extension in Greater Noida. The location is growing with rapid development in commercial and IT sector and being the planned hub of Institutional area it has large amount of migrated population. The proposed project will contribute to the social infrastructure of the site and its surrounding context. This will act as a relaxing recreational space not just for accommodating guests but also for residents in the vicinity. With rapid increase in tourism industry of the country budgetary luxury in hotels of three-star category has become a necessity. Hence, providing users with comfort without burning a hole in one’s pocket. 1.5 AIM & OBJECTIVES  The Aim would be to design and create a successful design and an interesting hotel with the spatial feel of luxury for users, which also contributes to the surrounding by serving as an iconic landmark.  It would be designed keeping in mind a mid-range serviced hotel with the requirement of attracting maximum number of guests with adequate number of staff members, services and amenities. The most important part would be amenities like gym, spa, pool,

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restaurants and their integration with back-end service areas like kitchen, management office, stores which are not accessible to guests.  Accommodating users’ needs in the built with affordable luxurious amenities would be commercial success. 1.6 SCOPE & LIMITATIONS  A hotel is an accommodation which being a commercial project, would contribute to the economy and increase in the number of visitors and tourism in the particular pocket 5.  The approach in this project’s design would be to give the user a well-designed hospitality experience.  Hotel Design has many amenities, which will be restricted to the star rating category of Three-star in the scholar’s project.  The scholar will endeavour to provide the site with safe and secure area along with aesthetic landscaping elements and social public spaces within.  The scholar will limit the internal layouts of Banquet Hall and Kitchen which will be a part of project’s requirement. 1.7 METHODOLOGY  Finalizing the topic: Study about the project type, Site Selection, Client’s Requirement  Data Collection: Analysis of users and their activities, Study of standards and norms for the building typology, Understanding the space through Primary and Secondary case studies.  Analyzing the data: Analyzing the requirements, Studying the site conditions and existing context, Comparing and Inferring previous studies.  Design process: Concept Development, Zoning of activities, Planning the layouts, Final drawings with physical model for better explanation.

Pocket here refers to the site surroundings and areas in the vicinity which will be affected with the project’s development. 5 of 186

CHAPTER 2: ENVISAGED ACTIVITY

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2.1 HISTORY The purpose of hotels came in to existence to provide travelers with food, shelter and relaxing space with services and goods. This offering is on a commercial basis, as they are customarily furnished for the business of providing habitable space for guests on their journey while away from the home. Activities are amenity based and need dependent factor in a hotel. Hospitality industry came up with providing all the activities at one place for the comfort of users to keeping up in the commercial business. As the travelling became trouble-free and less expensive, foot fall of guests increased with the demand of all activities easing the regular lifestyle. 2.2 NATURE OF ACTIVITY There are various types of activities being performed simultaneously in a well-functioning hotel. They may be segregated on the basis of users performing them, space required to perform those or number of guests performing them. 2.2.1 Activity Pattern Envisaged activities have been devised on the basis of the space and users performing them in a hotel. SNO

NAME OF THE SPACE

ACTIVITIES OR REQUIREMENTS OF USERS

Parking and Drop off

 Entry for visitors, VIP, Guests, Staff, Service personal.  Entry by: Taxi, Private vehicle, Hotel’s Taxi, Two wheeler, Auto

Lobby and Reception

 Entrance, Check-in, Check-out  Luggage Segregation  Lounge space for waiting

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 Front office would also be managing wakeup calls, check-out time reminders and breakfast coupons for the guests. 3

Restaurants

 Breakfast, Lunch and Dinner  For visitors and accommodating guests

Banquet hall

 Parties  Family functions  Gatherings These are season based and weekends have high foot fall where as other days and except for wedding season1 the foot fall is often less.

Meeting Rooms

 Space occasionally used for gatherings, video conferencing for Delegates or Business travellers.

Laundry

 In-house or contract based service  May require separate area with washing facilities or for managing loads laundry of contract based service person coming and going.

Admin Office

 Space for managers, Record keeping and dispute solving, Contract meetings for various activities and vendors.

Pool and health club area

 This is for recreational activities like spa, Gym, Swimming.  Accessible by accommodating guests or membership holders.

Kitchen

 Cuisine based division of areas for food preparation  Dry counter, baking area, cooking area

Wedding Season here refers to the time period according to Hindu mythology where gods are believed to be awake and showering blessing on the newlyweds so all the marriages in India occur during this period. The time period is October to February which also peaks in June sometimes. 8 of 186

 Accessible by chefs, cooks and waiters.

Clock Room

 Space for luggage and belongings of guests.  Generally used at the time of check-in and check out

HK Store

 Space

for

Extra

beddings,

Cleaning

requirements  Accessible by housekeeping staff. 12

Disposal Area

 Waste

disposal,

Segregation

bio

degradable and non-biodegradable waste from kitchen and other areas. 13

Back of the House

 Entry for staff, Service personal, vendors and other services like banquet hall preparations.

Public Toilets

 Freshening up for guests who have travelled long  Connectivity to public areas like banquet, lobby, restaurant.

Guest Room

 Sleeping, Dressing, Lounging, Reading, Dining, Bathing for the user.  Space for service personal, Space for Room service and Housekeeping  Space for personal belongings  Space for luggage

Table-2.1, Activities based of spaces and requirements of users 2.3 NEED OF ACTIVITY With the rapid growth in technology, construction, business and tourism hotels have become hotspots of attracting visitors to any place. These are necessities in a functioning space for the guest to accommodate and encourage their future stays.

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Some activities such as Parking, cooking, Room Service, Luggage space, wake up calling become essential whereas spaces provided for additional activities such as relaxing time at the Spa, Gym, Souvenir shopping at the lobby are activities provided as a bonus for the guest to feel the luxury in a hotel’s building. Hence it should be the prime focus of a designer should be inculcating all the activities related to the guest and other users in the design. 2.4 ARCHITECTURAL IMPLICATIONS OF THE ACTIVITY It is important to understand the relationship of activities to spaces for the design process to become arranged. Spatial analysis according to the activities become the key factor to determine requirements in a design for the user. 2.4.1 Front of the House and Back of the House activities Front of the house is the space designated for public and private activities of the guests whether occasional or accommodating guests. Similarly, back end activities are meant to be performed and the spaces in Back of the house area has to be accessed only by the staff, vendors and service personal. Front of the house: 

Reception



Front or Bell desk



Clock room



Dining and Restaurant



Bakery and pastry shop



Banquet Hall



Parking



Pool and Health club



Guest Rooms



Meeting Rooms

Back of the House: 

House Keeping



Laundry



Services



Kitchen and Pantry

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

Equipment’s room



Staff quarters



AHU Plant Room



HVAC Plant Room



Security and Surveillance Room

2.4.2 Inter-relationship of anticipated activities with the spaces There are various activities happening at different type of spaces public and private division of a hotel. Jan De Roos (Prof. of Hotel management at Cornell University) states the basic relationship of spaces as a guideline of design:

Fig-2.1, Basic relationship of spaces in a hotel The scenario becomes a bit different for Indian hotel where families travel along and accommodate the room mostly on sharing basis in a single room with extra bedding. The

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requirement of waiting area and sitting lounge becomes increased where a member of family would generally come to provide space to others. Requirement of driver’s dormitory or lounge is also important where separate entrance from parking itself should be there to keep them in a specified space on the site. When we look upon further classification of activities happening in various spaces the connecting clip between majorly all the activities is the lobby. The following bubble diagram represents the inter-linkage of activities and spaces through lobby as devised by the scholar.

Fig-2.2, Inter-relationship of all amenities and spaces in a hotel

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Similarly, the activities inside the spaces should also be defined for example the Guest room should have spate zones for various activities of the user. These colors in (Fig.4) show various zones in a guest room: a lounging or reading zone, a working or dining zone, a sleeping zone, a dressing zone, and a bathroom zone. Good guestroom design should have all of these activities, their interrelationships with other areas of the guestroom, and the space needed for each activity.

Fig-2.3, Activities associated with Lobby space

Fig-2.4, Guest room layout with activity zones

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Fig-2.5, Arrangement of spaces according to activities in Kitchen In (Fig. 5) the relationship of spaces should be orderly segregated and accessible from service entry and food server to have maximum area covered for service of the users. Thus, it is essential to incorporate knowledge of identified activities along with the spaces in planning process. This would help in coming up with better functional design layout of a Hotel.

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CHAPTER 3: ENVISAGED USER PROFILE

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3.1 INTRODUCTION A hotel is paid accommodation space with varying occupancy1 so the users are of many varying backgrounds. The following users will be accessing the structure on different times and they are the ones running the hospitality industry, hence planning both public activity areas and back end services areas interconnected yet distinguished by the activity pattern and user typology is an essential task for the designer.2 3.2 IDENTIFICATION OF THE USER GROUP The main focus will be on the basis of activity of users in the structure like: 1) Accommodating Tourists/Guests: These are guest who require assistance from check in to check out and can be native from the place. They can be checking in for luxury and relaxing purposes. These are the priority of any hotel as they are the foremost revenue generators. In a public space guests will vary in terms of economic background, social, and cultural forms which makes their expectations varied. i) Families These guests generally accommodate during vacations or weekends and have an intention of relaxing and playful time with safe and secure spaces for kids. They specifically use areas such as recreational activities, Restaurant for buffet etc. They prefer lively and affordable accommodations with maximum number of activities or amenities available. ii) Delegates/Business Travelers These are guests who have a short and precise stay and require privacy content along with official meeting spaces with formal atmosphere. They are the important part of the commercial success of any hotel as their footfall is very high on day to day basis. Also, they may become regular visitors in case they like the amenities.

Occupancy here refers to the number of accommodating users in hotel which are also used in defining the star category of the hotel by ITDC. 2 Devised by Author from deRoos, J. A. (2011). ‘Planning and programming a hotel’. School of Hospitality and administration, Cornell University the Scholarly Commons Articles 16 of 186

2) Occasional Guests: i) Restaurant visitors The in house restaurant is also accessible to non-accommodating guests. They have to be given with directional entry towards the restaurant and the other area has to be private and to be kept out of their use. The hotel has to comprise of two restaurants generally which makes their footfall in a particular restaurant. They require special attention and service and ambience to create an impression of the hotel. ii) Banquet hall visitors These type of guests only come for special occasions and functions and have the activity based around the banquet or venue hall. They have limited foot fall. They expect the space around them to ambient as they don’t access other areas of the hotel. 3) Management and Support staff These are the support system of any hotel basically the back end areas such as management office, kitchen, housekeeping department. They have to be provided with separate access to the building. They may be divided in to various teams but they have defined spaces for them. The working of a functioning hotel totally depends on these users. 4) Vendors These have back end access which is there to provide them limited and restricted area for the purpose of serving. These people are generally hired on contract basis and are regular fixed time visitors. They also require to visit the management office on monthly basis and separate entry and exit in the hotel building. 5) Service Personal These people are field experts and are called on call for specific issues in the structure, at the time of emergencies. They are not accommodating there and have chargeable services but they are also accessing back end areas and don’t visit the front office. These are not employees, though they could be there on contract basis hired by hotel. 3.3 SOCIAL ASPECTS A hotel is a structure that is accessible to all without barriers of society, economy or caste or religion. This brings together people of various backgrounds in a building using and relaxing 17 of 186

in the same space. While visiting any space the expectation of user is to get luxury treatment without biasness of social status. Not only accommodating guests but residents, students, stakeholders in the vicinity are also effected by the development of hotel as a commercial business near to their spaces. This also contributes to the urban character of the location and enhances the social interaction in and around the site. Users of the space expect to receive dignity and respect from the development and for some the commercial business and hospitality sector growth can prove to be essential as it would help them and provide job opportunities, interactive spaces, recreational space in the community. 3.4 PSYCHOLOGICAL ASPECTS Spatial feel and design of a building is factor affecting psychologies of people. The users may have effects of the space in feeling soothe, calm and relaxed while in a hotel which acts as a recreational habitable space. But, for some people it would only be used for necessary activities after a tough day of working lifestyle if travelling for business. 3.4.1 Expectation and Aspirations of the User There are variety of visitors and accommodating guests who have expectation from the hotel, this is not only restricted to the users but also people of the surroundings. An accommodating hotel guest being the primary guest, one would aspire to be treated as royalty and provided with all amenities. He/she expects to feel comfortable and at home with nearly all facilities they would have at home. As tourists they also expect to feel relaxed and at ease with more recreational activities by the pool and health club side. In some cases, the guests could be of the same city who would visit aspiring to have a luxury weekend and will be visiting with private vehicle so they would expect to have a Long term parking for these individuals. A business traveler or delegate would also be accommodating but certainly would have different set of expectations. They would like to have private and concentrated spaces where meeting, lectures, conferences, or video conferencing could be arranged. They would want to have absolutely no disturbance by other visitors and their recreational activities. There could be variety of business people with high profile guests to VIPs who would expect to have safe and secure place for gathering with distinguished spaces from public spaces of a hotel. 18 of 186

Support staff, vendors, service personal and management are also prime users of the hotel as they run the hotel. Their need and expectations are also foremost, where they would expect to have a separate entry with facilities of changing rooms, relaxing zones, and locker rooms for their belongings. Since they are at the back of the house they aspire to have comfort while working day and night for the comfort of other guests. A hotel being a commercial project and also acting as a public space for recreation and paid accommodation of people. Residents or individuals in the surroundings would also aspire to have an iconic landmark in their neighborhood. One would expect to have luxurious amenities of swimming pool, gym and spa along with dine-in restaurant where they could be a member in the vicinity of their house or workspace. They don’t take hotels as just a utility. With increase in growth of hospitality, they exist in the society as a social status symbol to impress. Where one would expect the building to be modern with glass facades, large overhangs, plush interiors. 3.5 INFERENCES The users are the foremost contributors to this footfall of this commercial business, this should be kept in mind while designing spaces for them by providing comfort, social interaction and yet privacy to feel peaceful at the same time. There should be provision of spaces according to the activities being performed by the users and as they aspire to feel luxury, giving them prime entrance and passage ways also becomes important. Hotels are not just utility but a source of habitation while away from home for users, where they happen to expect getting to perform maximum number of activities such as relaxing, gym, spa and best dining experiences with provided segregated space.

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CHAPTER 4: STANDARDS

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4.1 STANDARDS OF AREAS AND LAYOUTS 4.1.1 Guest Room: The spaces in and around the guest room are the most essential ones as they define the use of the hotel. There are various options of rooms in a hotel such as Executive Room, Deluxe room, Club Room, Premier Rooms or suites which provide the user with variations in beds that are Queen size (165/200cm), Twin(100/200cm), Double(150/200cm) Large Double(185/200cm). Typical layout plans according to Nuefert Standards:

Fig-4.1, Standard Room

Fig-4.2, Executive Room

Fig-4.4, Narrow Rooms

Fig-4.3, Luxury Room

Fig-4.5, Double Bed arrangement

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Whereas some travel websites state highly rated hotels have room sizes of (6.1x3.35m) and (5.4x4.8m) for Deluxe Rooms, (4.7x4.7m) for Club Rooms, (6.7x7.3m) for Executive Rooms, (4.2x4.5m) for Premier Rooms.1 Space and required area in a typical guest room2:

Fig-4.6, Planning Layout of Deluxe/ Executive Room

Fig-4.7, Planning Layout of King/Queen Suite 4.1.2 Restaurant/ Dining area:  The area of service area to the total area of dining is 25%. The kitchen area is generally kept as 30% of the dining area of the restaurant. 1

This data has been taken in reference to popular Hotel booking sites: Booking.com and Make my trip 2 Deluxe/Executive Room and Suite Layout has been devised by the scholar with indigenous standards and design guidelines by Country inn group of hotels. 22 of 186

 The width of serving aisles should not be less than 900mm-1350mm.  The dining space in a restaurant should have provision of 1.65sqm (16-18 sq. ft.) per seat.  For a person eat comfortably space of about 750x450mm is required for an individual.  For variety of seating arrangement round table can also be used where the appropriate diameter would be 900-1200mm.  Avoid level difference in the lobby, kitchen and restaurant dining areas. There should be not more than 2-3 steps.  Creating ambience through decorative lights and sub dividing smaller intimate spaces in the dining area.

Fig-4.8, Layout of Restaurant and Dining3 4.1.3 Kitchen: The areas in kitchen spaces and areas to be derived through the understanding of various activities with stages of development:  Check maximum and minimum requirement for different activities  Determine equipment and their sizes

The restaurant dining space and areas are devised by the scholar, with spacing of aisles and distance in between the tables. 23 of 186

 Determine the space allocation through proper definition of work process. The area has to be divided for grilling, cutting and chopping, cooking, preparation, washing, cold storage, weighing, serving. The wash area and kitchen to be kept on the same level preferably. The washing area and counter space for preparation has to be 1.5-2.2 sq. meters per person (staff). Space allotment: 6 sq.ft. per Restaurant seat, 2 sq.ft. per Banquet seat, 1 sq.ft. per Guest Room, Service lanes 900-1350mm

Fig-4.9 Kitchen’s Functioning and Organization4 4

Ernst and Peter Nuefert ‘Architect’s Data’ III Edition 24 of 186

Table-4.1, Kitchen areas and space requirements5 5

Ibid 25 of 186

Fig-4.10, Classification and arrangement of spaces in Kitchen

Fig-4.11, Planning Layout of Kitchen 26 of 186

4.1.4 Laundry:

Fig-4.12, Planning Layout of areas in laundry These spaces are provided as per the number of guest rooms in a hotel. Also such a service may not be provided in house but as a contract based vendor could be running this amenity. 4.1.5 Lift Lobby:  It is desirable to have at least a battery of two lifts at two or more convenient points of a building.  If this is not possible, it is advisable to have at least two lifts side by side at the main entrance  When two lifts are installed side by side, the machine room shall be suitably planned with sufficient space for housing the machine equipment.  The positioning of lifts side by side gives the following advantages: i. All machines and switch gear may be housed in one machine room ii. Lifts can be inter-connected more conveniently from an installation point of view iii. Greater convenience in service owing to the landing openings and each floor being adjacent.

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Fig-4.13, Dimensions and norms for Dumbwaiter Lifts 4.1.6 Entrance and Parking:  The turning radius at a 90 degrees turn at the entrance should be 7.5 meters for the driveway and 9 meters for the curb.  1:12 Slope is necessary for the ramps. 28 of 186

 For commercial building one car parking space for every 30 sq. meters of public space, one car parking for 2 staff members on duty.  Economic and reduction in total space can be done with two car park rows with central driveway where parking is at 90 degrees. For cars:

Fig-4.14, Standard car and Turning radius

Fig-4.15, Turning Circle for cars at entrance drive For heavy cars in India like land cruiser, Fortuner, Endeavour the dimensions vary and is approximately 4.5x 1.9metres in length and width. The minimum required turning radius is 5.8 meters.

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Fig-4.16, Possible location in basement parking

Fig-4.17, Dimensions for heavy vehicles

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Fig-4.18, Dimensions for standard public vehicles

Fig-4.19, Turning radius for buses and small trucks of 8-12 meters in length 4.2 NORMS S.No

Norm

Permissible F.A.R.

4.0

Permissible Ground

30%

Coverage 3

Height Restriction

Parking

No Limit  No level limit  The area can be spread after leaving 6metres minimum setback.  One car parking space for every two guest rooms for Hotel

Table-4.2, Development Norms by GNIDA 31 of 186

4.3 FUNCTIONING OF A HOTEL

Fig-4.20, Typical relationship of spaces on Ground Floor

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Table-4.3, Area requirement per Hotel room

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CHAPTER 5: LITERATURE CASE STUDIES

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5.1 SELECTION CRITERIA OF CASE-STUDIES The idea behind literature case study is to understand the working and functioning of spaces through sources to have a vision of functioning of the structure. This has helped the scholar understand the scale of the project to be designed and the type of client profile in three-star Hotel. Hotel Vivanta by Taj, Whitefield, Bengaluru This is a five-star hotel which has been studied for better understanding of difference between the scale of three-star and five-star hotels. Moreover, this has defined spaces and plans explaining the working and functioning of the critical zines of a hotel such as Kitchen, Plant Room, Restaurant and Banquet Hall. Hotel Surya Executive, Bengaluru This is a Three-star hotel which is located in compact location which is quite relatable to the type of location of the proposed site. This is chosen for better understanding of present scenario of three star hotels and their functioning which will let the scholar enhance the design while keeping in mind the issues and positive aspects of this study. Hotel Silicrest, Bengaluru This study has been chosen for the understanding of spaces in a Hotel, a popular one in Bengaluru near the city center. This is to understand catering spaces, their interconnectivity and large footfall of people. Also this will present the flaws of the structure making the hotel a little uncomfortable in terms of services. 5.2 HOTEL VIVANTA BY TAJ, WHITEFIELD, BENGALURU 5.2.1 Background Architect: WOW Architects | Warner Wong Architects Area of the project: 19638 sq. meters Client: Indian Hotels Company Limited (IHCL) Year of the Project Completion: 2009 The Vivanta Hotel has been designed with a purpose of redefining and intensifying Hotel as a Socio Cultural Hub for the users which are majorly IT based professionals for them to relax. The hotel is loacted at the prominent area entrance of the Internation tech park of 35 of 186

Bengaluru. Its loaction is nearly 45 km away from the Airport and 18 km away from the Central Business District of the city. The hotel’s surrounding is a product of the culture of its location city Bengaluru where urban areas have densely packed structures and population is high because of the growth of IT hub in the metropolitan city. The blend of traditional with modern and industrial accomplishments of the city is what makes it a unique place. There are various sectors majorly affecting the economy of the city which also affects the footfall of business travellers and hence footfall in hotels. 5.2.2 Site Surroundings and Context Site entrance: The access is through

two

adjacent

roads

20 meters and 12 meters

wide.

The entrance is through

the

service lane and on the west side of the site.

Fig-5.1, Sattelite Image of the Hotel’s location

Fig-5.2, Satellite Image of context of Hotel with respect to the Airport

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5.2.3 Planning and Layouts

Fig-5.3, Site Plan

Fig-5.4, Ground Floor Plan

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Fig-5.5, First Flor Plan

Fig-5.6, Second Floor Plan

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Fig-5.7, Third Floor Plan

Fig-5.8, Fourth and Fifth Floor Plan

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5.2.4 Areas Statement and Space segregation S.no

Name of the space

All Day Diner Restaurant (Lattitude) 6239 sqft

( 100 people)

Western Cuisine Restaurant

3389 sqft

(80 people)

Bar

3401 sqft

( 66 people)

Caramel Cafe

230 sqft

(12 people)

Banquet Hall

5527 sqft

Spa Recreational Area – 3 Treatment 192 sqft each centres Swimming Pool (Adults) 25.1 x10.7 metres approximately)

Area or Capacity

Swimming Pool (Kids)

15 x 3 metres metres) Table- 5.1, Area statement chart for the spaces in the Hotel

(Depth

Feet

(Depth 0.18-0.65

Fig- 5.9, 3-D view of the Hotel from the Recreational Zone

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Fig-5.10, Banquet Hall entrance view

Fig-5.11, Common Recreation space view

5.2.5 Room Layouts and areas S.no Name

of Plan

Room Type 1

No. of Photo

Area (in

Rooms

sqft)

Total –

Superior

327

Charm

Bath – 70

Total –

Deluxe

327

Delight

Bath – 70

Total –

Premium

327

Indulgence

Bath – 70

21 Allure Suite

Total – 447 Bath – 62

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Total –

Temptation

770

Suite

Bath – 75

4 Loft Suite

Total – 925 Bath – 58

Total –

Nirvana

970

Presidential

Bath –

Suite

Table-5.2 Types of Rooms and their areas 5.2.6 Other Amenities and Services  Machinery and Panel Rooms accomodated in the basement.  2 DG sets of 750 Kva.  2 Transformers of 1000Kva.  Sewage Treatment plant of 200 KL capacity per day.

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 Water Tanks – 3 in Basemen, 7 Roof Top ( usage 48000KL/day)  Kitchen usage 1000 L / hour (9 kitchens) 5.2.7 Pros and Cons Hotel Vivanta , Bengaluru Pros

 Appealing aesthetics with the concept of deriving from view of urban and landscape.  Wave and infinity shaped plan gives variety of planning options with double loaded corridor.  The idea of landscaper as amalgamation of landscape and structure is unique for attracting the visitors at the entrance of tech park.  Well planned services along with on-site treatment and following LEED guidelines makes the hotel iconic.  Security and visual break has been put through large structure in front and the activities of recreational zone privately hid behind.

Cons

 No provision of parking space  There are 9 separate kitchens which have uncommon service lift which creates hindrance in circulation in the plan.

5.3 HOTEL SURYA EXECUTIVE, SOLAPUR, MAHARASHTRA 5.3.1 Background Architect: Ar. Kota Client/ Owner: Unknown Site area: 0.8 acres Solapur is a district in Maharashtra which is known for the production of bedsheets, towels and Beedi 1 in maximum quantity. This business and very small and its compact plotted development makes the district a bit chaotic and there’s less vegetation in the urban

Beedi is a thin cigarette or mini-cigar filled with tobacco flake and commonly wrapped in a Tendu 43 of 186

settlement but more on the outskirts. The structures in the surrounding are not modern but have traditional architectural style with use of local stone which is high basalt stone and wooden frames. This hotel located in Solapur region of Maharashtra. The temperature in the area is Dry Semi-arid and Arid. The region has Deccan basalt soil. The location is at a distance of 245 km from Pune and 305 km from Hyderabad which are the closest cities around the district. Solapur is situated on the Deccan plateau. 5.3.2 Climate and Site surroundings

Site entrance: The site is accessible easily and has three side roads

around

which

makes

the

design

workable where service entrance

and

main

entrance

along

with

parking work efficiently. The form of the building with angular louver like feature inculcated in plan is clearly because of the sun movement so as to Fig- 5.12 Satellite Image of Hotel’s Location and Context

reduce

direct

sunlight

into the rooms. 5.3.3 Division of Spaces Zone 1 – Public Spaces  Parking  Lobby – Waiting area, reception, Admin office, elevators, Staircases.  Corridors  Banquet hall

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Zone 2 – Lodging  Bedrooms- Deluxe, Executive deluxe  Suites- Executive deluxe, Executive Zone 3 – Recreational facilities  Lawn  Gym  Outdoor seating Zone 4 – Restaurants  Bar  Buffet services at restaurant Zone 5 – Services  Elevators  Staircases  Service floor  Ducts 5.3.4 Room Sizes

Fig- 5.13, Types of Rooms and their sizes Source- Make my trip, and Booking.com

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5.3.5 Architectural and Structural analysis  Structure was completely frame structure.  Guestrooms were running one next another in a l shape.  If hotel is cut diagonally and folded it completely overlaps hence it is symmetrical.  A structure was completely a RCC complex and brick wall were used for partition.  Local architecture features were given the most importance. Windows were projected for the entry of air exterior view.  Decorative Aesthetics: o Worli murals were done on service floor elevation o At the exterior elevation stepped fountain was given in front of outdoor seating at 1st floor level o A coloured iron pipes were provided at the exterior elevation above parking o Paintings were provided at stairs, bar and restaurant places and at guestrooms o Sculptures were given at corridors Services: Electrical Services  Mini Circuit Breakers were divided floor wise for the control.  A generator room was provided for electrical backup which run on diesel generator room were provided at parking level. Air conditioning services  Ac ducts were passing through service floor and were size of about 1. 5sq.ft in cross sectional area services.  Air conditioning was both central and partial.  The air conditioning machine was kept at the parking.  Lobby was cooled through duct ac provided fire escape stairs. Vertical Circulation  There are 2 lifts – for lodgers and services respectively.  There are 3 staircases in which 2 are fire staircases.

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Service Floor  A service floor was provided between 1st floor and 2nd floor which run perpendicularly connecting electrical, sewage, ac duct of each room it was exactly below the 2nd floor  The height of the service floor was about 2.4m beside which a small party banquet and a ladies’ staff room on either side of the service room lifts.  A service duct was given as a vertical duct for ventilation and for sewage connection, water supply for toilets and cables 5.3.6 Other Observations

Fig- 5.14, Parking at the Hotel The parking is made after the project completion and has been catered in the colonnades on the front where 90 degrees’ park has been provided and setbacks of the site where angular parking of 45 degrees is being done. The space apart from the built is very less.

Fig-5.15, L layout of the Hotel

Fig-5.16, Corridor in the Hotel

The Fig-5.15 shows how the rooms and placed in an L shape structure. The above images show corridow which is a public amenity and used for circulation.the corridor passageways were narrow ranging from 0.75-1 metres making space claustrophobic.

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The corridors have compact spacing which is quite difficult for the guests to access as it’s double loaded corridor with rooms on both the sides of the corridor. The space is designed as per the direction of Sun and its movement.

Table-5.3 Number of rooms and their division on floors.

Fig-5.17, Front Facade of the Hotel with entrance 5.3.7 Pros and Cons Hotel Surya Executive , Solapur Pros

 Service floor with 2.4 metres height catering all the services.  L-shape plan to provide external view and natural light to all rooms.  Central air conditioning for rooms and separate cooling system for other public areas.

Cons

 Narrow Corridors for internal access (1m wide).

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 Has three side adjacent roads along the side yet has only one entrance.  Un-planned surface parking developed later after construction in the colonnades of the ground floor.

5.4 HOTEL SILICREST, BENGALURU 5.4.1 Background The hotel’s surrounding is a product of the culture of its location city Bengaluru where urban areas have densely packed structures and population is high because of the growth of IT hub in the metropolitan city.

The blend of traditional with modern and industrial

accomplishments of the city is what makes it a unique place. There are various sectors majorly affecting the economy of the city which also affects the footfall of business travelers and hence footfall in hotels. The three-star hotel Silicrest is located in commercial suburbs in Bengaluru, 0.9 minutes from Balladur Lake and Karnataka Golf Association. It is 45 km from the Bengaluru airport and 7km from the nearest metro station which is MG Road metro station. 5.4.2 Site Analysis

Fig-5.18, Satellite Image of Hotel’s location Orientation –  The site is oriented towards east; longer side faces the south direction.  The access of site is from 80feet wide road on eastern and cross road on South.

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 Taking climate into consideration maximum rooms are placed in the south direction. Site entrance –  The main entry to hotel is from the 20 meters wide road with a secondary road of width 12 meters.  Separate entry for service and staff on southern side.  The entry was manned by security guards with metal grills around.  The service entry leads to maintenance office

Fig-5.19, Service entry from south side

Fig-5.20,View from south east Direction

5.4.3 Planning Layouts

Fig-5.21, Maintenance office

Fig-5.22, View of reception

Ground floor 1. Front of the house Parking  Reception

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 Rest room 2. Back of the house  Service entrance  Manager’s cabin  Panel room  Maintenance room  Diesel generators  Transformers  Underground water storage  Cooking gas store First floor  Conference  10 standard rooms  Pantry Second floor  11 standard rooms Third floor  6 standard room  5 deluxe room Fourth floor  Kitchen  Restaurant  Store room  Wash room Fifth floor  Administration  Geyser 51 of 186

 Water softener  Elevator maintenance  AC plants Reception The space allocated for reception was around 25m sq, which includes the travel desk, waiting lobby with seating for 6 and centre table. Manager’s cabin and washroom room for guest were available near the waiting lobby. Lifts were provided to ease the access to different floors. Room Layouts A three-star hotel offers 27 well furnished rooms in standard room category with 5 in deluxe room category. Rooms with attached shower room maintains temperature of 22 degree C without air conditioning. Use of door lock card system with energy saver device. The lights and AC turn off after 2min of key tag removal from its holder. Centralized air conditioning along with Thermostat in each room.

Fig-5.23 Centralized air conditioning in room Standard room The area of standard room as recorded was 12 m sq (3m x 4m) along with attached washroom of 4.5sq m. The bed room features double bed of 1.5m x 2m with 2 side tables of 450mm

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each. Luggage rack included in the wardrobe. Circular coffee table with seating for two. Two console tables of height 800mm from ground.

Fig-5.24, View of standard room Deluxe room The area of deluxe room with large area of 30 m sq (5m x 6m) was recorded along with attached washroom of 4.5sq m. The amenities provided in rooms are same as in standard. The room was planned with 3 windows to allow natural light to fall in, windows which open to the north side had safety grills. Washroom Each bathroom comprises of a shower area, counter top sink, western closet and shelves. The Shower has both hot and cold water supply. Shower area is separated by a shower curtain, Shelves hold towels and napkins use of Anti-skid vitrified floor tiles each tile measures 0.6m x 0.6m. Absence of windows and natural light in the toilet thus had Exhaust duct on the roof for ventilation. Conference Room The Conference room on first floor can accommodate up to 20 covers with room dimension measuring 7m x 5.5 m (38 sq m). The Conference room features -table of 3.5m x 1.2m, 12 chairs along with projector and screen with shelves placed on the western side. Three windows were placed on the southern side overlooking a street each measuring 0.5m x 1.5m. Provision of attached washroom were missing.

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Restaurant Restaurant Silsila serves a multi-cuisine fare. Provision of waiting area with six seats at the entrance. The restaurant features Buffet of 4.5m x 3m (13 sq m) and Dining area of 9m x 7m (63 sq. m) with 14 tables, 82 seats, both chairs and couches available for seating. Separate restroom for ladies and gents outside the restaurant.

Fig-5.25, Conference Room view

Fig-5.26, All day Dining Restaurant

5.4.4 Kitchen Planning and Layout The kitchen on fourth floor has –  Cooking area of 4.6m x 15m(70 sq m)  Wash area of 4m x 2.5m(10 sq m)  Store room measuring 4m x 3m(12 sq m)  Staff café - 4m x 3m(12 sq m)  Room service - 2.5m x 2.5m Cooking area includes four separate sections with cooking ranges for various cuisines.  Grill  Two clay ovens  Counter for storage  Freezers and chillers for cold storage Distance between cooking range and storage counter – 2.3m, the order slips are hung on the wall by preference by many hooks, facing the cooking area. All cooking ranges, counters, chillers are of stainless steel. Wash area has two regions for cleaning and drying. Exhaust ducts provided inside the kitchen to circulate the air.

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Fig-5.27, Cooking area

Fig-5.28, Staff café

Emergency exit As the kitchen in placed on 4th floor special fire measures has been taken to insure safety. The emergency exit near the staff café leads to the spiral fire staircase. The iron staircase with measures Tread - 300mm wide  Riser - 150 mm high  Width – 800 mm wide

Fig-5.29, Emergency exit Staircase 5.4.5 Services All the major services are provided in the ground floor which includes: Panel room – Located on the ground floor the Panel boards includes AC, Electricity, Water, Telephone. Also hold transformers. Diesel generators- Two generators with capacity of 1.25l and 2.5l. Separate generators reduce load and overheating. The diesel is stored in tanks under the generators, geysers used two times a day for a total of four hours

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Fig-5.30 Diesel generator of 1.25L

Fig-5.31, Panel room

Water storage- Underground sump on the eastern side with total Capacity 27,000 L. Both boring well and BWSSB lines used. No provision of private tankers on site.

Fig-5.32, Geyser and water softener Geyser and water softener - Located on the fifth floor with capacity of 2500 L for geyser and 1000 L Capacity of water softener. Diesel burner used for geyser. Two fire extinguishers of 5kg capacity each were installed. Elevator maintenance room- It is also provided on the fifth floor. Circulation Vertical circulation  Public elevator placed near the staircase the size of lift was 1.83m x 1.52m of capacity 612kg and can accommodate 9 persons.  Service lift placed in the service areas with dimension of 1.22m x 1.52m for 5 persons. Connects ground floor maintenance department, first floor, second floor, third floor and fourth floor kitchen.

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 Elevator maintenance room in the fifth floor is accessed by a metal door which opens outwards Horizontal circulation  The corridors were very narrow 1000m wide.  Absence of natural light  No provisions for wheelchair turning.

Fig-5.33, Hotel Corridor and Common Recreational area. 5.4.6 Pros and Cons of the structure. Hotel Silicrest , Bengaluru Pros

 Accessibility through two roads adjacent to the site.  Window opening of rooms on the South-East direction.

Cons

 Narrow Corridors for internal access.  Improper width of Emergency Exit (800mm).  No provision of natural light.  Un-planned surface parking and no provision of basement parking.  Compact and small reception area with low sense of grandeur.

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5.5 COMPARATIVE ANALYSIS Silicrest Parking

Landscaping

Vivanta

Surya Executive

Onsite parking is

Onsite parking is Provision of parking

not available for

available

visitors.

angles.

Trees planted

Green spaces

Only hard paved areas.

only on roads.

inculcated in

for made(45 and 90 degree)

interiors and outdoor cafes. Service Entry

Universal Design

Provision of

Provision of service

service entry was

entry was there.

there.

No provisions

Special rooms for

No provisions were

were made.

differently abled

made.

along with barrier free movement. Reception

Provision of only

The grandeur of the Grand reception and

12 seating were

reception is

available.

maintained by

huge waiting lounge

triple heighted lobby Room

Corridors

The room’s

There are 4 types of

window faces the

room along with suits

south side,

S-W and S-E side,

with proper ventilation

No balconies.

With No balconies.

and balconies.

TOTAL-32

TOTAL- 200

TOTAL- 70 ROOMS

ROOMS

Only 1 m wide

There were large

Only 750mm-1000mm

with no

corridors of 3

wide with no

wheelchair

metres width and

wheelchair turnings.

turnings.

4.5 metres in front of Maharaja Suite.

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Washroom

4.5 sq. m

The washroom

There is no

washrooms with

sizes were varying

handicapped washroom

no provision for

from 7-15 sq. m

in the hotel

The kitchen is in

There are 9

The kitchen is on

4th floor , with

kitchens for

ground floor connected

provision of

catering the

with restaurant and

emergency exit.

footfall.

service exit

Services were

Services catered in

Provision were made on

provided on

the basement

2nd floor.

The restaurant

The restaurant being on

was provided on

being on upper

ground floor was

4th floor only for

ground floor was

accessible by both

guests, not

accessible by both

guests and outside

accessible for

guests and outside

visitors

visitors.

handicaps. Kitchen

Service Floor

Ground floor. Restaurant

Table- 5.4, Comparative analysis of case studies 5.6 INFERENCES  Provision of parking on the site is necessary for the ease of guests and security of their cars, this makes the access better and defined.  It is important to provide special rooms for handicapped with the attached washrooms having support equipment for the specially-abled guests.  Landscaping is necessary and the connection between built and unbuilt is essential for the users and guests to feel connected with nature and the view from their respective rooms.  Reception creates the first impression of any Hotel. So, it should be beautifully designed to personify grandeur with plenty of waiting area and plush interior space.  Service entry should always be kept on the different side of the side if possible. Otherwise the entry should be kept separate and with a visual barrier t restrict the guests from seeing it.

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 Service Floor should be kept on first or second floor depending the design to segregate between public and private spaces of the Hotel also to have accessible maintenance area for the service personals.  The restaurant and Banquet hall should be provided with separate entrance for the better defined access for non-accommodating guests also.

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CHAPTER 6: PRIMARY CASE STUDIES

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6.1 SELECTION CRITERIA OF CASE-STUDIES The idea behind literature case study is to understand the working and functioning of spaces through sources to have a vision of functioning of the structure. This has helped the scholar understand the scale of the project to be designed and the type of client profile in the Hotel. Hotel Claresta, Hosur, Tamil Nadu This is a four-star hotel which has been chosen to study as the area segregation and the site area was similar to the scholar’s chosen site. This is a high occupancy only property with all the amenities making the users attracted to accommodate here which made the scholar interested in learning the working and management of hotel within its functionally designed spaces. Also this will present the flaws of the structure making the hotel a little uncomfortable in terms of services as this is a hotel with small site area catering all the spaces in a single built structure.

Fig-6.1, View of Hotel Claresta, Hosur, Tamil Nadu

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Hotel Radisson Blu, Greater Noida This is a five-star hotel which can be categorized as a high rise building with 175 rooms designed with outdoor and indoor relationship. This has been chosen by the scholar to have a better view of design of hotels in Greater Noida along with knowing the user experience and occupancy there. This is to understand catering spaces, their interconnectivity and large footfall of people. This being a five-star business hotel has various amenities such as board rooms conference areas and executive zones.

Fig-6.2, View of Hotel Radisson Blu, Greater Noida 6.2 HOTEL CLARESTA, HOSUR, TAMILNADU 6.2.1 Background Architect: Unknown Area of the project: 4 Acres Client: Claresta Group of Hospitality Year of the Project Completion: 2007

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This Hotel has been designed with Spatial abundance, Luxurious rooms, Modern amenities. It has 110 Rooms with two buildings A and B. 6.2.2 Site Surroundings and Context The access is through 8 meters wide service road connected with 24-meter-wide BangaloreHosur highway. The site has 6-meter setback on all sides. The site has three gates- Main entrance, Exit and Service Vehicle/ Banquet parking entrance.

Fig-6.3, Sattelite Image of the Hotel’s location 6.2.3 Planning With onsite STP, various other services are located in the service block as well as the terrace. It also has rain water bore wells. There is no basement but a lower ground level because of the highly sloped site. The sloped site is visible evidently through the service access. The built blocks have been placed at the side of the site and other area has been utilized efficiently for services and landscaping area. Fig-6.4, Zoning the site of the Hotel

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6.2.4 Spaces and Their Areas a) Banquet Halls and Board Rooms – There are total six halls including both A and B built. These are large halls where board meeting and functions can be arranged. These are named Grandeur I, Grandeur II, Signature (Board Room), Francio (Board Room), Darbar Hall and Samrat Hall. Grandeur I and Grandeur II are both 250 pax capacity halls of dimensions 10x16 meters with arble flooring which is locally available in the area. Both are located on Lower Ground level.

Fig-6.5, Grandeur I with movable chairs Fig-6.6, 600mm high stage area for events Francio and Signature are both Board Rooms smaller in size which are only used for small scale events and have fixed projector and sceen area. They are (4.5x7.8) and (6x9)metres respectively. Signature is 25 pax and Francio is 40 pax. They are located on Lower Ground and first floor respectively.

Fig-6.7, Signature Board room

Fig-6.8, Francio Board Room

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Samrat Hall is the second large hallin the Hotel located on Ground Floor which has the capacity of holding about 150-200 persons. This is of dimensions (12x16) metres.

Fig-6.9, Samrat Hall and its Toilets

Fig-6.10, Samrat Hall Interiors

Darbar Hall is the biggest hall in the Hotel of capacity 250-300 persons with dimensions (15x20)metres. This is locared on Lower Ground floor and has drop off point directly attched with the parking area of the hotel for the ease in times of large events.

Fig- 6.11, Darbar Hall interiors

Fig-6.12, darbar Hall drop off point.

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b) Restaurants and Bar – There are two restaurants named 180 degrees and Plantleaf where one of them is an all day diner where as Plantleaf being only the specialty restaurant serving during the Lunch time. Bar is close to the landscapped area and swimming pool. 180 Degrees restaurant is a (16x22) metres hall with various types of seating directly attached to kitchen with live counter also serving the breakfast buffet.

Fig-6.13, 180 Degress restaurant with glass panelled columns and wooden ceiling. Plantleaf restaurant is a smaller restaurant with seating of about 50 people only. Its dimensions is (10x12) metres.

Fig-6.14, Restaurant with bar counter also. 67 of 186

c) Kitchen – There is only one main kitchen of the hotel located between block A and B of the hotel catering to both including IRD1. There are pantries connected to Darbar Hall and Samrat Hall where the food is stored for the event after being prepared in the main kitchen. It serves 3 cuisines. Kitchen’s store is located on lower ground floor with adjacent service road 6 metres wide. It’s area is approximately 50 sqm.

Fig-6.15, Store of non-perishable items of the Hotel’s Kitchen

Fig-6.16, Confectionery Prep. Area

Fig-6.17, Confectionery Baking area

IRD refers to in Room Dining, this is a service in hotels for which generally the kitchen is separate and is connected through the Service lifts serving to each floor and each room.

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Confectionery is a sub part of the main kitchen with seperated equipments fitted in the area of about 20sqm. The kitchen is located by seperating IRD and Staff kitchen and Restaurant kitchen on lower ground floor and ground floor respectively. These are centrally located serving to both Banquets and 180 Degrees restaurants. Cold storage is also located adjacent to the kitchen.

Fig-6.18 Cold Storage Room with -17.7°

Fig-6.19, Staff and IRD Kitchen

Fig-6.20, Basic Zoning layout of Kitchen Connectivity

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d) Reception and Waiting Lobby

Fig-6.21, Reception waiting area

Fig-6.22, Reception area headed to Lifts

This a 150 sqm space with couch and seating for waiting and a small area for back area of the front office. The area is not double heighted but the space has been created with light coloured interiors to make it look bigger. e) Shops The area near dropoff and porch has been used for retail space which is vacant currently but there is area is designed for 5 shops of area of about 20 sqm.

Fig-6.23, Shops near the Porch with shed area for car park 70 of 186

f) Swimming pool

Fig-6.24 Swimming Pool in curvaceous shape 2.5 to 6 feet deep There is one swimming pool (450sqm) which is for both for children and adults with changing area common with the Spa and Health Club. Washrooms and shower area is common for both Gymnasium and Pool. The water is about 2.5 Lakh Litres in volume and there is no need of changing the water so it has a Filtration plant room adjacengt to the pool which filters and does a top-up of 100-200 litres of water for compensating the waste and evaporation loss.

Fig-6.25, Filtraton Room on Basement level. g) Spa and Health club The health club has massage and spa steeam rooms. It has total of 5 Masssage rooms with attched washrooms and 2 steem rooms with changing rooms with an

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approximate area of about 250sqm. This also has a small reception with a staff of 5 people.

Fig-6.26, Corridor of Spa and it’s rooms

Fig-6.27, Room Interior for Massage

h) Gymnasium

Fig-6.28 Gym Interior

Fig-6.29, Gym’s Reception

There is a timing for the Gym to be used with an instructor. Its been designed in the area of about 100 sqm. Attached with changing and washrooms for males and females which also caters to the swimming pool.

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i) Parking There is a total of three parking spaces which can accommodate 100 cars in total in the Hotel’s site. Two wheeler parking for staff is separate which is provided near staff quarter for females.

Fig-6.30, Two wheeler parking (Staff)

Fig-6.31, Car park near Banquet dropoff

Fig-6.32, Locations of Parking on the site 73 of 186

j) Offices Various management, finanace and maintenance offices are loacted on Lower ground as well as First Floor. The HR, Director, Management, Chief Engineer have their separate offices of about 30 sqm area.

Fig-6.33, Management Office

Fig-6.34, First Floor Finance Office

k) Circulation The corridors are 1800mm wide on each floors with two way circulation. There is only one stair case and lift for each built block. The corridors for service access are very naroow as smalla as 750mm in widthin someplaces. The the fire exit is designed efficiently in one end of the corridor making the acces and means of egress shorter and easy to find.

Fig-6.35, Interior and Corridors of the Hotel with fire exit at an end

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6.2.5 Layouts and Room Types There total six types of rooms Presidential Suite, Twin Room, Premium Luxury Room, Deluxe Room, Presidential suite with dining and Studio Suites. Twin Room- Area:300sqft

Deluxe Room- Area:350sqft

Presidential

Suite-

Area:470sqft

Premium

Luxury

Room-

Area:450sqft

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Fig-6.36, Suite and Luxury Rooms with all in room amenities 6.2.6 Other Areas STP: 25000 Litres capacity of the sewage treatment plant. This is filtering 70-80% of the water which is being used in Gardens and Landscaped areas and not for WC in the building. The plant is set up on the ground floor near staff quarters in area of about 400sqm. Refer Fig-6.37 and Fig-6.38. Water: There are 106 rooms in the building and fpor a room approximately 250L is required wth water tank capacuty of 50000L divided equally between both built blocks A and B. The supply is through municipal corporation also with 5-6 tankers per day.

Fig-6.37 STP Water Tank

Fig-6.38, STP machinery and pump 76 of 186

Laundry: This is located on lower ground level with its ducts going uptill ground floor for industrial dryer. The systems have been set up in 150sqm area.

Fig-6.39, Laundry in house with other services like dry cleaning Maintenance Room:

Fig-6.40, Fire alarm system

Fig-6.41, Maintenance Room

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Staff Quarters: The hotel provides females staff quarters which has 12 rooms in an area of 350sqm. This is adjacent to a two wheeler staff parking. The building has very less natural light. This accomodates approximately 50 persons.

Fig-6.42 Staff Quarter for females on site Fire Tank: There is wet riser system in the building with sprinklers fixed 15 feets apart centre to centre. There is a Fire tank with capacity of 50000 Litres. This is an underground tank which has been well merged with the landscapping.

Fig-6.43, Underwater Fire Tank 78 of 186

Boilers: Boiler of capacity 100K/Cal with solar panels heating upto a certain limit. All other needs are cataered by electrivity.

Fig-6.44, Solar Panels on terrace HVAC Systems: Room air conditioning is through Fancoil unit and other public areas are catered through AHU. A room has a capacity of 0.85TR of Air Conditioning. Service Access (on floors):

Fig-6.45, Service Lift on each floor

Fig-6.46, Service Staircase on exterior wall

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Fire Escape Route:

Fig-6.47, Fire escape route of Built Block B 6.2.7 Site Geography and Services Climate: Climatic condition in regions of south India are generally Tropical. These areas are mild cold and hot and humid round the year and don’t expierence chilly winters. The average temperature is about 24°C. The region of Hosur in Tamil Nadu expirence breezy summers with precipitation of 749mm in Monsoon. Orientation: The orientation is East-West of the building making North and South the shorter facades of the structure. This has been done in order to prevent interiors to get extreme hot due to harsh south sun which is there all round the year. (Refer Fig-6.3 and Fig-6.4) Slope:

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The site has a sleep slope fro the road level and is approximately 5metres below the Road level gradually.As shown in Fig-6.48 the slope is gradual but it has catered well in design with dividing the floor accordingly and the sloped site has been efficitly used (refer fig-6.48)

Fig-6.48, Slope of the site from North-South longitudnal sectional profile

Fig-6.49, Basic Sectional zoning of the Hotel Vegetation and Landscapping : The vegetation on site before the structure were Palm trees which were not cut but replanted in the boundary and the landscaping includes majority of Rhododendron, Babassu and Palm.

Fig-6.50, Plants and vegetation in landscapping of the hotel

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Fig-6.51, Outdoor Club and Dining area Landscapping also includes an out door retaurant which has been made with all the scrap materials left during construction and have small money plant pots hanging on the metal wframed walls. This is a hall of about 150sqm. This also has a live counter kitchen along with it. Electricty: The electricity is purchased on unit basis and the Step Down transformer adjacent to the site which supplies the electrcity for 1% of Solar panel electricity the panels have been installed for Boilers only.

Fig-6.52, Electrcity lines in site front

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There are two DG sets of 500KV each one is the primary one the other has been installed as a standby in cases of emergency. These are place on the lower ground floor which is acceebile by the fire vehicle in case of any hazard. They are installed in an area of about 50sqm. Services on Terrace:

Fig-6.53, Cooling Towers on terrace

Fig-6.54, RO water treatment plant

Accessibilty and Approach: The site of the Hotel is adjacent to the Bangalore Hosur Highway which makes it very prone to noise of vehicle due the industrial area ahead. This is accessible by the service road of the highway and is approximately 50-60 km away from the KempoGowanda Airport in Bangalore and it’s a 2hr drive from there. (Refer Fig-6.3) This particular hotel is occupied majorly by business persons for the nearby marble cutting and automobiles industries which makes it popular in terms i=of its services and is the only 4-star hotel in its vicinity. The hotel’s surroundings have small scale market and various speciality restaurants which makes it a happening place to stay in. 6.2.8 Sustainability Features Rainwater Harvesting: There are 2 Borewells for rainwater harvesting at the lowest edge of the site because it’s slope which are approximately 20-30feet deep.

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Materials: The majority of materials used are locally available which are Kota Stone, Indian and Italian marbls along with Vitrified Tiles. The thick stones used in the exterior is for increasing the time lag factor. 6.2.9 Pros and Cons Hotel Claresta, Hosur, Tamil Nadu Pros

 The slope of the site has been well used for segregating floors. Tis has no basement but lower ground floor on which most of the service areas have been placed.  Security and visual break has been put through large structure in front and the activities of recreational zone privately hid with level difference.  Fan Coil Unit for rooms and separate cooling system for other public areas.  Window opening of rooms on the South-East direction.

Cons

 The structure of the hotel was not planned in a single go and the extended planning made services scattered in the site.  The parking provided was not sufficient and didn’t meet the needs of the users making the road chaotic.  The plumbing services of rooms were brought on the exterior wall and not properly treated on the façade making it look messy on one side of the Hotel’s structure  The service corridors provided were very narrow hindering smooth and free flow movement of the employees.  Small area of the kitchen and segregation on two levels made the functioning chaotic.

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6.3 HOTEL RADISSONBLU, GREATER NOIDA 6.3.1 Background Architect: ARCOP Architects, Delhi Client: Radisson Hospitality and Victora Group of Companies Year of the Project Completion: 2014 Area of the project: 2 Acres Ground Coverage: 30% (2004sqm) F.A.R.: (4362sqm achieved) This is a five-star hotel with 175 Rooms, including Restaurants, SPA, Swimming Pool and a roof top restaurant. It’s a high rise urban hotel which has a 300 pax banquet hall with outdoor garden for parties and marriages. A double height glass atrium and glass bridge connects the main building with Banquet Hall, SPA and Swimming pool block is the most beautiful place of the Hotel. Hotel’s structure also includes business center and conference rooms. 6.3.2 Site Surroundings and Context The access is through 24meter-wide road. The site has minimum 8-meters setback on all sides. The site has three gatesaccess points two for public entrance and one for service access. The prime location of the Fig-6.55, Sattelite Image of the Hotel’s location

hotel is adjacent to the Grand

Venice

providing

mall

happening

surroundings.

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6.3.3 Planning

Fig-6.56, Zoning the site of the Hotel  The planning has been designed with 2 basements and 13 floors in the super structure and a service floor between first floor and upper ground floor.  Each Floor consists of minimum 11 rooms in the tower. In some cases with smaller types of rooms there are 15 to 17 rooms on each floor.  There are 4 guest lifts and 4 service lifts. In the guest lift lobby one of lift has been dedicated for luggage transfer.  The double heighted Reception, Waiting and Tea lounge area are very welcoming and Bell Desk manages the luggage transfers to the room.  There is a Concierge desk on the reception for tourist and taxi booking especially.  There are five types of rooms in this 175 room property.  There are three coffee shop and restaurant: Cross Avenue, Satin and Mints.

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Ground Floor Plan:

Fig-6.57, Ground Floor Plan with Site Plan

This Floor has all public areas such as Reception, Waiting, Banquet, Restaurant, Tea Lounge and Courtyard. Along with this the service areas and unloading deck provided on ground floor makes the kitchen adjacent to it and easier in the functioning of the main Kitchen catering Four Cuisines: Indian, Chineese, Tandoor, Halwai.

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First Floor Plan:

Fig-6.58, First Floor Plan

This floor is majorly comprised of offices and public executive zone with meeting and conference rooms. The floor also has Staff sales office with cabin for manager and Director. The most important attraction here is the Speciality restaurant ‘Satin’ which is catered by separate Pan Asian Kitchen on this floor adjacent to the service area.

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Service Floor Plan:

Fig-6.59. Service Floor Plan This floor is service floor which has all the pipelines network and along with that there are about 32 AHU Rooms. This has the height of about 2400mm and is accessible only through Service Lobby’s Fire escape staircase. Alongside there is relaxing zone with pool, with deck lounge and Bar. There is a health club with Gym, Spa, Saloon.

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Fire Escape Route:

Fig-6.60, Fire Escape Route Plan (Typical for all floors) This floor plan is typical for floors 1-13 and the fire escape route remains common with Staircases at the two ends of the coridors. This also shows both Guest and Service Lift lobby. 6.3.4 Spaces and Their Areas a) Banquet Halls and Board Rooms – There are two banquet halls named Victora I and Victora II of about 550 pax with area of 1100sqm. There is a terrace top Club Lounge with a kitchen, pantry and storage. There is pool deck for parties and small scale events which can occupy about 100 people with an area of about 750 sqm including pool.

Fig-6.61, Club Lounge on Terrace

Fig-6.62, Victora Hall banquet

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Fig-6.63, Pool side Deck party and bar

Fig-6.64, Royal Ball Room Banquet

The royal ball room halls Victora are adjacent to each other these have capacity to hold about 1000 people together.Also all the ballrooms have kitchens and storage along with them food is transferred prior to the event. b) Kitchen and Pantries–

Fig-6.65, Storage with manager’s office Fig-6.66, North Indian Cuisine counter There are only two food preperation kitchens one on ground floor the pan asian cuisine kitchen on first floor. Main kitchen is of area of about 350 sqm with three cuisines and cold storage for each type of preperation. The cold storages have temperature varying from -12°C to -17°C depending on the type especially for Halwai.

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The kitchen is has sub parts such as: Garde Manger, Butchery, Preperation Area, Hot cooking area and Storage. Washing area for all is common for the kitchens and has an area of about 35 sqm.

Fig-6.67, Washing area with dishwasher and large sinks (running hot water)

Fig-6.68, Vegetable washing zone

Fig-6.69, Potato and Onion prep zone

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When vegetable are unloaded at the deck they are cleaned and checked then brought to the store.

Fig-6.70, Cold storage area in the kitchen

Fig-6.71,Pan Asian Kitchen (1st Floor)

Fig-6.72, Live Counter for Cross Avenue

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There is kitchen with cold and Hot storage and pantries for fried snacks of area about 50 sqm along with every meeting or event hall. Housekeeping store and pantry is also provided in the service lift lobby in area of about 30 sqm. The extra utensils and cutlery is stored with every halls pantry for ease of serving. The live counter for Cross Avenue restaurant is attached to the main kitchen on the ground floor. (refer Fig6.72) c) Restaurants and Bar-

Fig-6.73, Speciality restaurant (Satin)

Fig-6.74, Cross Avenue Restaurant

Fig-6.75, Scarlet Bar in Cross Avenue Restaurant

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In Fig above are the restauants and bar in the Hotel. Cross avenue is a 100 seater retaurant which is used for buffet during meal times and it’s running 24 hours. Satin restaurant has timings only for Lunch and Dinner with seating for 50 seating spaces. Bar has a seating of about 42-48 people with high counter in the centre. The restaurant seats and bar area is seperated with glass wall with bottle stand. d) Reception and Waiting Lobby

Fig-6.76, Reception with Concierge and Bell Desk Reception area is connected to waiting area and Tea Lounge with Skylight. The area is 250sqm. The front office has a (3x6) metres back office for computer networking and document desks. Waiting area has Tea Lounge which also serves breakfast buffet called Mint. This has the seating of about 80 people with 25 waiting area seats. It has a skylight making the natural light, light up the area.( see Fig-6.77)

Fig-6.77, Mint Tea Lounge

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e) Swimming pool There are two swimming pools around the deck. Both are different dimension deep. One is dedicated for children the other is for adults 6 feets deep. Its area is about 150 sqm.

Fig-6.78, Swimming Pool Deck The swimming pool has 25000Litres of water and has a Filtration plant with 300 litres Top up water system on the service floor besides the Pool deck area. f) Spa and Health club

Fig-6.79, Health Club Entrance

Fig-6.80, Spa and Massage Room

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The health club is divided and designed on two levels. First level has Salon and Spa and the second upper level has Gym with Steam rooms. The total area of Spa and Health club is 170sqm. There are only 2 spa and massage rroms of 20 sqm each. g) Parking The parking is divided on surface and Basement level 1 and Basement 2 accomodating both services like AHU and car parks.

Fig-6.81, Basement Parking

Fig-6.82, Surface parking Drop-off

The basement parking is accessible through 9 metres wide two way ramp. This Hotel has 30 surface parking and 168 Basement parking. This accomodates parking of cars for the 13 storeyed structure. h) Offices There are various departments for a hotel to run and essentially possible. These are HR, Finance, HouseKeeping, Store Manager, Sales, Chief Engineer. These all offices have been placed and designed in basement and First floor. Only the Sales and executive office of the HOD’s and General manger is on the first floor. All other departments have been cataered in the basement level 1 and 2. These office include seating space and a cabin for head of the department along with their secretary.

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Fig-6.83, Offices in the Basement

Fig-6.84, Sales Office on first floor

i) Circulation The corridor is 1800mm wide for both private and public spaces. The corridor catering two rooms in one corridor. The service areas and lobby are 2100mm wide for better free flowing movement. 6.3.5 Layouts and Room Types There total five types of rooms with varying areas and all the amenties in room. These are distributed between the 13 floors. Standard Room- Area:400sqft

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Business Class Room- Area:420sqft

Presidential Suite- Area:1000sqft

Suite- Area:672sqft

6.3.6 Other Areas STP: 200 KL/per day is the capacity of the STP in the basement. The treated water is used for WC flushing and also for watering the landscaped courtyard. This is in area of about 70 sqm. Fig-6.85, STP in Basement 1

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R.O Water Plant: The RO treatment plant is for the extreme hardness of water which being treated with the capacity of 24 KL per hour in this plant which designed and set up in and area of about 100 sqm. This is just besides the STP plant and is also placed in Basement level one. Fig-6.86, RO Treatemnt plant pipes Laundry: The laundry has a separate store within the area for segregating and keeping the clothes according to the room numbers. There is a small call receiving desk which is attending Room Calls. This has industrial washing machines and Calender machines for pressing bedsheets. The laundry is setup in approximately 200sqm area.

Fig-6.87, Laundry Room Maintenance Room:

The control house is in Basement 2 and in area 150sqm

Fig-6.88, Maintenance Room in B1

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Employee Areas: Café, Lockers, Resting Space, Smoking Zones, Uniform Area The employees who are contributing to the functionality of the Hotel are provided with best amenities. There is a separate café for their meals with kitchen in about 200sqm area. There is

Fig-6.89, Uniform centre and Male Resting Area

Fig-6.90, Café and Locker Room for female employees. Fire Tank: There is a standby tank and there are two tanks along with wet riser system in the building. The tank is of 200KL and overhead fire tank has 25 KL water capacity.

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Boilers: The steam from boilers is used for heating the water and the steam is being used for running the STP also. The Boiler room is set up in 20sqm.

Fig-6.91, Boiler Plant Room HVAC Systems: The HVAC system is central air conditioning system with 32 AHU’s on site. The plant is 175TR capacity.There are 3 cooling towers on the terrace.

Fig-6.92, Cooling towers and Chiller beams There are three chiller plant whereas one is for standbyother two are used during harsh summers. 102 of 186

Service Access (on floors):

Fig-6.93, Service lift Lobby an Fire Escape Staircase Service Floor and Shafts:

Fig-6.94, Service Floor 2.4 m high Store: The store is common for kitchen’s non perishable items and stationary files etc for the rooms.The store is developed in 100sqm area.

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Fig-6.95, Store In Basement 1 6.2.7 Site Geography and Services Climate: This lies in composite climate zone with average temperature being 22°C. This affects the materials of the building as this structure is made with glass façade, this may trap heat. Orientation: Refer Fig-6.56, the structure and site is oriented in NE and SW direction which is the local wind direction in the region. South has been provided the shorter façade and Southwest zone has windows which will trap heat in extreme summers Vegetation and Landscapping :

Fig-6.96, Landscapped Courtyard

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The courtyard is open to sky and is the only green zone on the site. This is soft scapped zone and other hard scapped landscapping with evergreen planters has been done on pool deck. Accessibilty and Approach: The hotel’s accessibilty is from a 24 metre wide road and the other side is accessible from 18 m wide road. The two points on entrance have a drop off point and then further road leading to the basement parking with 9m wide ramp. There is a separate service access for employees, raw material trucks etc which also has a unloading deck.

Fig-6.97, service entry road 5metres wide and Guest entry and drop off. DG: There are three DG sets of which two are placed on the ground floor and one is in the Basement 1. The stand by set is for emergency cases. The DG are of 1010KVA capacity each Fig-6.98, DG set on the service access of site

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Water: There are various divisions of tanks in the Hotel. There are Domestic water tank of 250KL, Row Water tank of 150KL and Swimming pool’s tank of 250KL. 6.3.8 Other Features Materials: The building uses marble flooring and major corridors and private space are covered with Carpet. The service areas, basement office have vitrified tile flooring. The ceiling uses gysum tiles water proof for kitchen. For façade alluminium and glass clad has been used Convention zone: The executive zone includes an internet zone with seating and computers for about 10 people and two meeting rooms of capacity 25 and 50 respectively.

Fig-6.99, Meeting Rooms in the First floor of the Hotel. 6.3.9 Pros and Cons Hotel Radisson Blu, Greater Noida Pros

 The main kitchen with all cuisines on one floor is very systematically functioning.  All the areas of services have been divided on terrace and basement making then away from the guests.

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 The high rise structure gives and iconic importance with rich interiors.  The beautiful entrance has been prominent due to the design of skylight in the atrium of the Hotel.  Security and visual break has been put through large structure in front and the activities of recreational zone privately hid behind.

Cons

 Orientation being NE and SW the structure is not planned accordingly.  The glass used for material doesn’t contribute to the sustainability.

6.4 COMPARATIVE ANALYSIS Criteria

Hotel Claresta

Parking

Surface parking for 80-90 cars

Hotel Radisson Blu Both

surface

and

basement

parking for approx. 200 cars. Landscaping

Landscaped area is large and

Green spaces are inculcated

green patches have variety of

inside the built in courtyard.

local vegetation. Service Entry Universal Design

Provision of separate service

entry 6m wide was there.

Special rooms for differently

No such provision was made.

abled along with barrier free movement. Reception

Room

Corridors

Single heighted small

Grand double heighted waiting

reception with 15 pax

and reception with 25 pax

capacity.

capacity and tea lounge.

The rooms are East and West

The room’s window faces the

facing.

Southwest and Northeast.

TOTAL-110 ROOMS

TOTAL- 175 ROOMS

1500mm wide corridors.

There were large corridors of

750mm wide service corridors

1800mm width in the Hotel’s

at some places.

built.

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Kitchen

The kitchen is in Lower

There are 2 main kitchens on

ground and ground floor with

ground and first floor. Other

separate areas for cuisines.

areas have small pantries and storage area.

Services

Services were provided on

Services catered in the

lower ground floor. Plumbing

basement, ground and terrace

pipes were treated on exterior

floor.

façade. Restaurant

No Service floor

Service floor was there

Two restaurants on ground

Two restaurants on ground floor

floor only. One specialty and

only. One specialty and one all

one all day diner.

day diner. One tea lounge with breakfast confectionary baked items.

Table- 6.1, Comparative analysis of case studies 6.5 INFERENCES  Provision of parking on the site is necessary for the ease of guests and security of their cars, this makes the access better and defined.  It is important to provide special rooms for handicapped with the attached washrooms having support equipment for the specially-abled guests.  Landscaping is necessary and the connection between built and unbuilt is essential for the users and guests to feel connected with nature and the view from their respective rooms.  Reception creates the first impression of any Hotel. So, it should be beautifully designed to personify grandeur with plenty of waiting area and plush interior space.  Service entry should always be kept on the different side of the side if possible.  Service Floor is necessary for better arranged services especially for plumbing shafts.  Kitchens shall be separated; One for banquet and one for restaurant and IRD.  The rooms arrangement should be such to provide best view from the window.  All services should have one stand by equipment. Especially DG, Pump, Boilers, HVAC chiller plant.

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CHAPTER 7: SITE ANALYSIS

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7.1 OVERVIEW The site is located in Greater Noida which is one of the largest Industrial townships in Asia. This is located adjacent to Noida and lies in the National Capital Region. It also serves as the gateway to DMIC 1 . The city lies 30 km away from the capital New Delhi and is approachable in 30 minutes via Greater Noida expressway. It’s the extension to Noida with better planning and later proposed with Jewar Airport and Boraki Railway station. 2 The sectors are named on the Greek alphabets Alpha, Beta, Gama, Chi etc. 7.2 LOCATION

Fig-7.1, India Map with Greater Noida

Fig-7.2, Greater Noida with Phi-Chi

Fig-7.3, Chi Sector division of Greater Noida with Site in the Commercial Belt3

Delhi Mumbai Industrial Corridor Greater Noida Industrial Development authority (Website accessed on 11:00am, 7th September 2019) 3 Fig-3 Satellite image from Google Earth Accessed on 7:00pm, 6th September 2019. 2

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Fig-7.4, Land use plan of Greater Noida and Sector Proposal layout by GNIDA4

Fig-4 GNIDA – Greater Noida Industrial Development authority 111 of 186

7.3 SITE CONSTRAINTS  The site is a 5-acre land of Commercial Land use with dimensions of 137 x 146 meters. This is located in Chi-Phi extension area which is a commercial belt proposed adjacent to Chi-V, Chi-III and Phi sector.  The site has Yamuna expressway in front of it which is connected through a 12 meters wide road with a service lane of 6 meters. There is a proposal of road widening as per the authority which will connect the site with 24 meters wide road along Yamuna Expressway.  The Extension belt is surrounded by housing societies in maximum number which include various types such as senior citizen housing, Plotted developments and High Rise.  The site is in reach and has well connected roads with its nearest landmarks such as K.R Mangalam School and The Grand Venice Mall. 7.3.1 Physical Neighborhood

Fig-7.5, Map demarcates site surroundings along with major Road network and hierarchy

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

The neighboring estates in Chi-V extension are named on scientific names of trees such as Lagers onia estate, Cassia fistula Estate and Alistonia Estate.



Surrounded by residential areas with majority of plotted development and also has Housing Societies for Senior citizens. 5



The site is located in the commercial belt of extension area where commercial complexes, kiosks and Hotels are proposed adjacent to Yamuna Expressway.



In Fig-7.5 demarkation of 57 metres wide Yamuna express way, 24 metres wide road adjacent to site is done. This also shows the context of sector’s extension development.



Other neighbouring areas will include Knowledge Park I, Knowledge Park II and Knowledge Park III in the radius of 1.5 kilometres.



The accessibility of site is from prominent roads expressways which make its loaction an iconic one.



The commercial belt area has proposed highrise structures and offices around which will contribute to the footfall of the hotel later.

Fig-7.6, View from Yamuna expressway to Site front with visibility of nearby Housing

As per the sector layout provided by Authority- GNIDA and Google Satellite images 113 of 186

Fig-7.7, View from 18 m road proposed as 24 meters wide with Site on the Right side.

Fig-7.8, View from proposed 45 meters road, currently being used as Garbage dumping 6

Fig-6, Fig-7 and Fig-8 are pictures clicked by the author during the site visit 114 of 186

7.3.2 Site Approach and Accessibility The site location makes it accessible through Yamuna Expressway 57m wide along with its service road of 24m wide and proposed 45m road from Chi-I sector which is currently 18 meters wide. (as shown in Fig-7.6, Fig-7.7 and Fig-7.8). There is a service lane 6 meters wide from which the site is accessible but as per sector layout after Road widening there will be no Service lane. Accessing the site becomes confusing when the service road reachability is not straight and long U-turns have been provided. (Refer Fig-7.36) The various transit point has been marked and direction have been provided. Refer Table-7.1 (See Fig-7.9, Fig-7.10, Fig-7.11, Fig7.12, Fig-7.13 and Fig-7.14). The ease of access is also there as there is Fast Transit Line Proposed adjacent to the site. (See Fig-7.15) Accessibility from Transit points and Landmarks: S.No 1

Name Nearest Metro Station

Distance from

Estimated Travel

Site

Time

3.5 km

5 Min

(Knowledge Park-II – Aqua Line) 2

Greater Noida Bus Depot

7.5 km

11 Min

Ghaziabad Railway Station

31 km

48 Min

Yamuna Expressway Exit

1.5 km

3 Min

The Grand Venice Mall

5.2 km

10 Min

K.R Mangalam School

750 m

3 Min

Proposed Jewar Airport

40 km

35 Min

New Delhi Airport (IGI)

53 km

58 Min

Table-7.1, Transit Points and their distances

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Fig-7.9 Connectivity from Metro station

Fig-7.10 Connectivity through Expressway exit

Fig-7.11 Connectivity from main bus station and depot in Greater Noida

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Fig-7.12 Connectivity from Ghaziabad Junction (Nearest Railway Station)

Fig-7.13 Connectivity from Proposed Jewar Airport through expressway

Fig-7.14 Connectivity from Delhi International Airport (IGI)

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MASS RAPID TRANSIT SYSTEM Fig-7.15 Land Use and proposal plan showing Mass Rapid Transit system adjacent to Site 7.3.3 Inferences The physical neighborhood of the site is quite interesting and has a lot of possibilities of future expansion for commercial complexes, housings and schools. The development of IT sector and Institutional area in Knowledge park will also contribute to the foot fall of the Hotel. Since this is the only proposed site for a Hotel in the Chi-Phi sector. The design of the hotel is for a budget hotel. The proposed site has well designed structure of accessibility where currently 18 meters and 12 meters wide roads on two adjacent sides of the side are proposed for Road widening till 24 meters and 45 meters respectively which will give the site a prominence in the location and ease of access (Refer Fig-7.4). The site has the advantage of having Yamuna expressway in the front which makes the access to various transit points such as Ghaziabad Railway Junction and Indira Gandhi International Airport and Proposed Noida International Airport (Jewar Airport very easy and the travel time is reduced (Refer Table-7.1). The future expansion will also be providing site with a new way of access from Mass Rapid Transit 118 of 186

system besides Yamuna Expressway as per the Land used development plan. (Refer Fig7.15) The entertainment and recreational zone is also nearby with The grand Venice mall located just 5 km reach which will provide the users a reason to accommodate in the hotel and hence forth increasing popularity and foot fall of the designed hotel by author. 7.4 DEVELOPMENT CONTROLS Jurisdiction Authority: GNIDA (Greater Noida Industrial Development Authority) Development Norms: For hotel the building typology would be Hospitality under Commercial S.No

Norms

Permissible F.A.R.

4.0

Permissible Ground Coverage

30%

Height Restriction

No Limit

Parking

 No basement level limit.  The area can be spread after leaving 6 metres minimum setback.  One car parking space for every two guest rooms for Hotel

Distance from electric lines

For low and medium voltage lines Vertically- 2.4 metres Horizontally- 1.8 metres

Setbacks

For all building types plot area between 20001upto 40000 Front-15metres, Rear-9metres, Side (1)-9metres, Side (2)9metres.

Table-7.2, Development Norms by GNIDA

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7.5 URBAN CONTEXT Urban context are surroundings of the location which in this case are not very defined because the development is majorly proposed and not existing. Also. Greater Noida has planned sectors for evenly distributed land use which makes the site context remarkably connected with plotted developments, commercial complexes, transits ways such as Yamuna expressway and other prominent roads. Urban development of sectors in Greater Noida is planned and designed beautifully. There is concept of making round-about green and prominent with landscaping which makes the surroundings look aesthetic. The structure built around physically existing are mostly schools and housings. The plotted developments and other open areas along with community parks define the location’s image. 7.5.1 Community  Greater Noida has been a hub for industries and educational parks which attracts the people and migration is increasing in the area. Chi-V extension is the extended part to other Chi sectors which are plotted development residential.  The majority of users of the space are the people who have job in the industrial town nearby or have educational purpose as there are many colleges in Knowledge parks and IT hubs.  In Fig-5 the locality and physical neighborhood is defined where the community and housings around are demarcated. 7.5.2 Volumetric analysis In Fig-7.16 the relationship between built and un-built spaces of the Chi-Phi sectors has been demarcated to represent the volume in the surroundings of the site. The proposed site is located in the 1km radius of unbuilt area in the surrounding region. The plotted localities, housings, schools and other built amenities are situated nearly 3-5 km away from the site’s location.

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PROPOSED SITE

Fig-7.16 Figure Ground Map of Site Surrounding within 3 km radius 7.5.3 Inferences The volumes of development and communities settled in the area of site is very less and more of unbuilt spaces as of now. However, this region and full compact development proposed as per GNIDA7. Existing volumes will not be affecting the structure in short term but in long term design analysis the structure has to be evergreen and modern in design to compete for iconic and unique existence after the future development proposed. Community around is settled with the idea of future development and job opportunity and the hotel should contribute to the urban character of the location. 7.6 GEOGRAPHICAL 7.6.1 Topography and Soil  The site topography is flat and its adjacent to expressway; the site is a grassland. The site has very little level differences. The landform where the site is located is Plains.  In radius of 6 km there is Hindon River (tributary of Yamuna River) and Yamuna River. The river is highly polluted and Kali river which merges with Hindon just before Greater Noida adds up to the river’s pollution level.

GNIDA- Greater Noida Industrial Development Authority 121 of 186

 The soil type is sandy and loam which can be due to presence of river flowing nearby the site’s location.

Fig-7.17 Site Plan with topographical sections marked

Fig-7.18 Topography section (1)

Fig-7.19 Topography section (2) There is 1-2 meters’ difference in the topographical level of the Road level and in-site levels. The site has two-way slope horizontally. The site is 0.5 meters above the road level with natural slope.

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Fig-7.20 Slope Section 1 (Exaggerated for explanation)

Fig-7.21 Slope Section 2 (Exaggerated for explanation) Inferences:  The slope in the site will allow for better drainage and there will be no need to create artificial slope which will cut construction work and cost.  The level of the site is sloped towards the road where the site is 0.5 meters above the road level so the water will not log in the site and hence drain out efficiently.  The soil type is sandy and loamy which considered better than clayey soil but the soil may wash away due to their less water retention property. This type of soil also has benefits of holding the foundation.  Loamy soil type is ideal foundation type for its balanced texture and can hold the structure well. 7.6.2 Vegetation The site has milkweeds and wild grass. Unwanted shrubs are also there on the grass land. There are no major trees with girth of 300mm or more on the site. The front entrance to the site has small Carrot Wood trees and Field Marigold.

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Fig-7.22 Panoramic view of the site from proposed 45 meters Road

Fig-7.23 Site location on the left of Road

Fig-7.25 View of site from 45 meters Road

Fig-7.24 Unwanted plantation on the site

Fig-7.26 Wild grass on the plain land site

Inferences:  Since there are no major trees on the site there will be no consideration in design.  The plantation will have to be completely done from the start.  The greens on and around the site will definitely effect the Microclimate of the site.

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7.7 CLIMATOLOGY Greater Noida has a similar climate to Delhi: Very hot and dry during summer, hot and humid during monsoons, pleasant and dry during spring and autumn, cool to cold during winters. The type of climate was Composite where neither summers nor winters would last longer than 5 months of duration. However, Greater Noida has started to develop a Tropical Savanna Climate8 from past 7 years with three main seasons: summer, monsoon and winter 9

. Besides, monsoon weather, it mainly remains dry. According to Bureau of Indian

Standards the seismic zone is III and cyclone and wind risk lies under High Damage category. Inferences:  This makes the structural stability in the built very necessary with strong foundations. Seismic- resistant structures code to be followed for designing the structure.  Increasing harshness in the climate has to be catered to with the built form for heat and tropical climate. 7.7.1 Temperature and Sun Path

Table-7.3 Temperature in all the months in Greater Noida10 Summer Solstice- 21st June Solar Information Azimuth / Altitude

Solar Information 103.50o / 72.85o

Winter Solstice- 21st December Solar Information Azimuth / Altitude

Autumn Equinox- 23rd September

Azimuth / Altitude

149.37o / 57.63o

Spring Equinox- 21st March Solar Information

160.43o / 35.32o

Azimuth / Altitude

143.39o / 55.46o

Tropical savannah climates are relatively hot since they lie within the tropical latitudes. Throughout the year, mean monthly temperatures soar above 64 °F (18 °C). 9 WorldAtlas.com accessed on 10:00 am, 13 September 2019 10 Climatedata.org accessed on 7:00pm, 13 September 2019

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Fig-7.27 Sun Path angles on critical times

Fig-7.28 Sun movement and harshness

Inferences:  The front access of the site is from South-West direction from which the harsh sun is in effect. So, the amenities and room windows must not be placed in the front façade to avoid heating of rooms.  The material used on the front façade should be of more time lag factor which is greater U-value to reduce heat gain in the structure.  The rooms and maximum number of fenestration should be provided on the North-East and South- East façade which is side and back of the site.  Since April to September the maximum duration of the year including Summer vacation time when the footfall is high the sun remains harsh with more hot temperatures. So the building should have shaded areas for public recreational amenities, or mutually shaded spaces for swimming pool etc.  Minimizing Perimeter and surface area of the built form would help reducing the heat gain or loss in both the seasons of winter and summer.

Fig-7.29 Mutual shading 126 of 186

Fig-7.30 Various built forms with minimum perimeter and surface area 7.7.2 Wind pattern analysis  The prevailing wind direction in summers is from South and South-East to North East.  This Wind Direction changes in winters and the cool breeze prevails from North and North-East to South and South-East.  This pattern of wind varies in the hot months of June and July where the summer breeze prevails from South-West to North-East.  In summers the wind is hot and dry and in monsoons the climate gets very humid, the monsoon winds prevail from South Direction. WINTER WIND

SUMMER WIND Fig-7.31 Wind Flow Direction in summers and winters

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Inferences:  The wind in monsoon is from South so to reduce humidity the provision of Jaali and Venturi effect in the built to have higher speed of wind is necessary from South and South-West.  To block the winter breeze screening has to done on North West and South-West, it could be a barrier of trees.  For summer winds to effect the micro climate of the site beneficially Venturi effect, Water wall, and Water body shall be provided in South-East and South direction. This will increase human comfort.  (Refer Fig-7.16) The volumes of structures surrounding the site are very distant and hence the winds are unaffected by them. Since there are proposals of Commercial Complex and High rise structures besides the proposed Hotel Site, they may affect the wind pattern in summers. 7.7.3 Humidity

Fig-7.32 Annual Relative Humidity Chart for Greater Noida In Greater Noida August is the most humid month with 72% relatively humidity and April is the least humid month with 26% humidity. However, the design has to be keeping in consideration the harsh conditions which is August where water level will be maximum. Inferences:  Humidity is a most important element which affects Human comfort adversely. This has to considered for the month of August.  The design should be done considering the monsoon wind direction of South where Jaali for increased wind speed to provide comfort to users.

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 The use of Dehumidifying plaster which is a new addition to technology in architecture can also be done. 7.7.4 Rainfall

Table-7.4 Average Rainfall in Greater Noida The rainfall in monsoon season makes August the wettest month with 247mm rainfall. The annual precipitation average is 730mm as it almost rains throughout the year on various intervals. Inferences:  The slope of the site for better storm water runoff has to be provided to prevent water logging on site in the monsoon season.  Since, Rainwater harvesting is mandatory in every project irrespective of project size the design of harvesting tanks has to be with consideration of August’s Precipitation.  The landscaping elements should be taken care of while designing. Vegetation should include trees and plants which can retain water.  Provision of water again becomes a part of design where the slope of site can be designed to shed the water in the water body which can also be useful in summer with prevailing summer breeze. 7.8 HISTORIC SIGNIFICANCE  The location Greater Noida is believed to have been related to Ravana as Bisrakh village near to the city is considered to be the birth place of Ravana.  This is the reason why water bodies in the Boraki village area are worshipped. Also, there are a great number of religious places such as temples near the site.  Greater Noida otherwise has no significance other than being an extension Noida to execute better town planning techniques and develop Industrial town.

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Inferences:  The historical significance is not something which would inspire the author with the design concept.  The history doesn’t contribute to the interest of visitors and their footfall. 7.9 SERVICES ON THE SITE 7.9.1 Electricity Supply  There are various existing electrical substations in the vicinity of the site.  There is a 33/11Kv electrical substation proposed at the end of commercial belt for catering to this commercial belt structures.  The supply of electricity in the sector division of Greater Noida is done by NPCL (Noida Power Company Limited).

Fig-7.33 Sector Layout Proposal by GNIDA

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7.9.2 Water Supply According to Greater Noida Industrial Development authority the provision of 85 cusec of water from Ganga is planned to be distributed in the sectors of Greater Noida. The pipelines of 800mm to 1400mm diameter will be laid in 87 Km for the same. There is plan to develop master reservoir in KP-IV. (5.8 Km from the Proposed site’s location) 7.9.3 Drainage and Storm Water Drains The Greater Noida authority had not designed drains until 2018 there are 45 km of open drains in the city for untreated storm water and are then opened in Hindon river and hence add to the pollution of the Yamuna River.11 7.9.4 Inferences from Infrastructure  The services and physical infrastructure on site is currently missing but the proposal for expansion and development in future which will provide ease.  The work for development has started the 50m green buffer between site and 45 meters wide road (Refer Fig-7.33) has electrical poles and transformer.

Fig-7.34 Electricity poles besides the site

Fig-7.35 Transformer and tension wire

GNIDA Website, accessed on 5:30pm, 7 September 2019 131 of 186

7.10 TRAFFIC AND MOVEMENT PATTERN  Proposed site lies in commercial belt and the pattern and flow of traffic is very limited. The roads are still under proposal plan’s development and are not accessible for now which makes the accessibility to the site difficult.  The collection points of traffic are not there in 3 km radius of the site at present as every development is still a proposal and housings and plotted developments are 5 Km away.  In Fig- 7.5 The primary and secondary roads for traffic movement have been defined which are present on two adjacent sides of the sides.

Fig-7.36 Movement and direction of flow of traffic around the site Inferences:  The traffic flow and movement pattern doesn’t affect the site as there is no traffic or pedestrian collection spots near the site.  The proposed site has ease of access through primary road i.e. Yamuna Expressway and secondary Road 24 meters wide and 45 meters wide on two adjacent sides of the site.  The location is a newly developed area with growing population and development which will make the surroundings of site compact and filled with traffic collection spots.

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7.11 CONCLUSIONS FROM THE SITE STUDY The proposed site is located in Greater Noida which is a developing hub for IT and Institutional hub along with various commercial complexes. This happens to affect the site on the basis of footfall as this will be a value adding factor to the Hotel as the Client profile and working will be well-defined. This site of Plot-H1 lies in the composite climatic region where summer sun will be harsh on the West and South so the treatment on the façade or reducing the Surface area along with increasing the U-Value of the materials making time lag in the structure will be a necessity. The slope of the site is appropriate for the drainage and hence there will be no logged water on the site, a water body can also be provided in the direction of slope to reduce the harsh summer temperature in the Micro climate of the site. The services on the site and other physical infrastructure of the surrounding is distributed well with defined access, electricity substation for the commercial belt and drainage system.

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CHAPTER 8: CLIENT’S BRIEF

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8.1 CLIENT The GNIDA1 has the site under them and hence act as the client for the proposed site. The authority has various lands and proposals which have not been auctioned for building or have not been sold out. This authority is the jurisdiction and regulation authority for various areas in Greater Noida for expansion, Development and Construction. 8.2 BRIEF This brief is designed by the author with reference to norms of Greater Noida Authority and previous case studies of similar scale projects. Also, the occupancy and population of the surroundings contributing to the footfall of the project have been considered. Space Requirements:  Administration Office  Reception  Waiting Lobby  Multi Cuisine Restaurant (for visitors also) (100-150 people)  In-house Dining Restaurant (100-150 people)  Coffee and Bakery Shop (30-50 people)  2 Banquet Hall (with Lawn or Outdoor space) for gathering of 150 and 500 people  1 Bar and Lounge  1 Health Club – Spa, massage and Gym  Swimming Pool  2 Meeting Rooms (50 capacities each)  Conference hall  1 Gaming and Recreational zone  2 Souvenir Shops  150-200 Guest Rooms (based on other 3-star hotel design case studies) Other Requirements:  Parking (as per ECS)  Kitchen (for serving banquet and Restaurant)  Pantry

GNIDA-Greater Noida Industrial Development Authority

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 Housekeeping Stores  STP  HVAC plant Room  Surveillance and security Room  Laundry  Store Room  Driver’s Room  Staff quarter 8.3 VISION The reason for the proposal of a Hotel project besides Yamuna Expressway is to have an accommodation place in the commercial belt. The authority has proposed this site keeping in mind the connectivity and accessibility through various transit stations and proposed Jewar Airport.2 The construction of the structure will consume a lot of energy which with Today’s environmental crisis is very harmful so, the author’s vision will be to achieve sustainable design goas with emphasis on natural lighting and natural ventilation systems. For maintaining the consistency of ecological design, existing site conditions will be sustained and will be developed for the better Micro Climate.

8.4 EXPECTATIONS The client wishes to have a structure and design totally fulfilling all the development norms of the site. The standards of spaces suggest provision of spacious rooms and free flow movement in circulation spaces. The author wishes to deliver world class facilities personifying luxury with family and business executive as guests in the Hotel. Also with a commercial and retail space contributing as a market within the complex.

This information is devised by the author after the site analysis and having some queries with the authority. (Contacted- Town Planner Sukhbir Singh)

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CHAPTER 9: ARCHITECT’S BRIEF

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9.1 REQUIREMENTS AND PARAMETERS Site Area

20000 sqm

Ground Coverage

6000 sqm (30%)

F.A.R

80000 sqm (4)

Permissible Height

No Limit

ECS

For Hotel – 1 for every 2 guest rooms For commercial- 1 for 30sqm permissible FAR

9.2 SPACES S.no

Space Name

Standards

Occupants

No of

Proposed

Modules

Area(sqm)

Public Access Hotel Areas 1

Reception Lobby

1.5

250-300

375

Waiting Lounge

150-200

200

Restaurants

1.5

100-150

750

Retail (Shops)

100-150

18000

Toilets

Males:

200

2WC/20(1.2m2) 1U/15(063m2) 1WB/100(0.9m2) Females: 1WC/12 (1.2m2) 1WB/WC(0.9m2) Semi-Public Areas No of Rooms 200 Standard (50%)

50sqm/Room

2-3

100

5000

Junior

90sqm/Room

2-3

7500

300sqm/Room

2-3

3000

150sqm/Room

2-3

900

Suite(40%) Presidential Suite(5%) Handicapped Rooms(2-3%)

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Bar

2.5

150

Indoor

1.5

150

1.5

50-10

150

Spa

20-30

100

Swimming Pool

50-100

1000

1.5

100-150

200

Banquet Halls

1.2

250-300

800

Meeting Rooms

1.5

Board Room

1.5

120

Conference

1.5

120

Males:

200

Recreational Zone Health Club

Pool Side Restaurant and Bar

Room Clock Room Toilets

2WC/20(1.2m2) 1U/15(063m2) 1WB/100(0.9m2) Females: 1WC/12 (1.2m2) 1WB/WC(0.9m2) Private and Restricted Areas (Admin) General manager

Accounts Office

5m2/Table

4-6

Administration

5m2/Table

4-6

H.R Manager

Assistants Office

Males:

200

Office

Toilets

2WC/20(1.2m2) 1U/15(063m2)

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1WB/100(0.9m2)

Females: 1WC/12 (1.2m2) 1WB/WC(0.9m2) Private and Restricted Areas (Kitchen) Storage

0.03

Cold Storage

0.01

Preparation Area

0.1

400

Confectionary

0.03

200

Banquet Kitchen

0.2

200

Washing Area

0.03

200

Chef’s Office

0.01

200

Services Loading

Unloading Area Time Office

4-6

Laundry

6-8

200

Uniform centre

Material

100

Security Office

100

Flower Room

Housekeeping

150

300

8-10

120

4-6

Department

Department Staff Café and Kitchen Staff changing Rooms and lockers Staff Resting area

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Engineering

100

department Chief

engineers

Office Parking No of Car Parks

1 ECS for 2 Guest

1400 cars

4000sqm

Rooms + 1 ECS for

(Surface

30sqm of Permissible

200 cars)

FAR (Commercial & Retail)

+ 35000sqm (Basement 1100 cars)

TOTAL AREA

80000sqm

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CHAPTER 10: SPATIAL AND DESIGN ANALYSIS

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10.1 INTERCONNECTION OF SPACES

Fig-10.1, Bubble Diagram representing the spatial arrangement on the Ground floor of a Hotel The spaces in a hotel have to be defined perfectly in the lobby itself for the user to have better identification and location of spaces. For example: The toilets, Receptionist’s desk should be very clearly directional. The overall representation in the first vision is an interconnection of the basic spaces as in Fig-10.1.

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This is the initial stage where the spaces have been connected according to the function and have been represented together to have a physical interconnection within the designed built structure of the Hotel. Now, the spaces if particularly discussed in terms of functioning individually the lobby becomes an important key in their connection, access and basically defines the identity.

Fig-10.2, Activities and spaces associated with Lobby space In Fig-10.2 the sub direction of spaces connected to lobby as the control and centre house of a hotel has been defined. However, this doesn’t limit here but all the individual spaces have their own connectivity with several other spaces which makes a big network of relationship between spaces which may be directly or indirectly connected together. There is major role of segregating public and private spaces which to Front of the House and Back of the House categories in planning. 144 of 186

10.2 INDIVIDUAL SPATIAL ANALYSIS Space 1 – Room and Suite

Fig-10.3, Standard & Executive Room Layout

Fig-10.4, Deluxe & Club Room Layout

Standard and Executive Room with area of (6.1x3.35m) (5.4x4.8m) are provided in hotels. These rooms have budgetary luxury with a feel of spacious living. Deluxe Rooms and Club Rooms with area of (4.7x4.7m) and (6.7x7.3m) have little more circulation space than standard rooms which makes them more comfortable for the guests and hence increasing in the tariff of the room.

Fig-10.5, King Suite Layout A single room with a bed and sitting area. Sometimes the sleeping area is in a bedroom separate from the parlor or living room. The room size or area of Junior Suites are generally between 60 m² to 80 m² is Junior or Queen Suite. There are other options of Suites in Higher Star rated Hotels such as of which the options are Presidential Suite, Deluxe Suite.

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Fig-10.6, Guest Room Interior View

Fig-10.7, Guest Room with Balcony View Inferences:  The window has been provided on the side wall of the Room to have less reflections on the TV or workstation in the Room.  The interiors of the room be it false ceiling or paint, has maximum effect on the environment of the room.  Guests should have view of outside cityscape be in structure or nature. Fenestrations in room and suite are important to connect the user to outdoor spaces and yet providing him with chosen privacy by curtains or blinds.

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 Light plays an important role in the rooms as they are usually locked so for ventilation and sun to be received in Rooms.  Rooms facing South and South-west will be facing harsh summers so they should be provided with Sun shades and Louvers or other passive techniques to avoid direct heat gain. However, in winters these rooms will be very comfortable.  Balcony provides the user with a little extra space to breathe in the fresh air and also have a refreshing time in the morning and evening when the weather is not harsh outside.  The use of bay window in Club or Deluxe Rooms certainly provides the room with spacious look and the area required is less as that of a balcony and can be used as seating or relaxing space. Space 2 – Reception, Waiting Lobby and Administration Area Reception refers to the foremost welcoming space where bell desk, receptionist’s table are placed for the ease of guests, this consists of separate spaces like Admin and Waiting Lounge which must have their different standalone identity. These are interconnected and their circulation should be well defined and providing privacy to all yet connected to the environment and outdoor spaces like Lawn etc. The Administration Block can also be kept as a separate block or within the built.

Fig-10.8, Schematic interconnectivity of spaces in a Reception and Lobby

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Fig-10.9 Reception and Waiting Lounge Layout

Fig-10.10, Reception of Radisson Blu, Jaipur

Fig-10.11, Reception (Conceptual Render)

Fig-10.8 and Fig-10.9 have been provided to depict the look and feel the author wants to provide in respective own design. These are not just examples of spaces interconnected well but also represent the connection of indoor and outdoor environment through fenestrations and glass glazing. Inferences:  Reception has to be grand and signify beauty and theme of the hotel creating the first impression of the hotel in Guests eye.  This space should have tangible or intangible connection to all other spaces of the Hotel and giving an idea of the scale of the Hotel.

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 The interconnectivity of Reception desk with Administration area should not be hindered and its’s privacy should not be compromised because of circulation and Waiting Lounge users.  The fenestrations should be more or use of Glazing would be a better option for beautiful view and connection with outside Lawn, Entrance or Recreational Zone.  The spatial segregation should have separate way for both Banquet and Dining which has to be accessed by visitors also for their direct entry and ease of access.  The environment is created with good acoustics also, Since the space has to accommodate various activities certainly there will be noise. Buffer zones with water features or indoor planters shall be introduced to tackle this issue. Space 3 – Kitchen

Fig-10.12, Planning Layout of Kitchen

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Fig-10.13, Main Kitchen of Country Inn and Suites, Gurugram

Fig-10.14, Views from BNG Kitchen Planning Guide Inferences:  The kitchen has to cater to 2 Multi cuisine restaurants, Banquet, and the Confectionery and Bakery Shop of the Hotel will require a separate baking area which can be leased in the future. This can be separated and subdivided into parts where guest comfort is maintained by providing them food without any delay.  For food supply to Pool Side Outlet, Rooftop Dining Satellite Kitchen can be provided. These are small kitchens which only serve to particular areas and may act as a better design solution and functioning will be easier for both the Hotel’s staff and user guest.  Since Kitchen has no other fenestrations other than exhaust air vents or small vent Windows, the kitchen may look claustrophobic. Therefore, one side of the kitchen should be provided with large windows to have better sunlight and ventilation from outdoor environment making the cooking space healthy and clean.  The poultry, Animal and other meat product cooking and storage spaces should be kept on the exterior wall with ventilation window or chimney to remove the smell immediately. 150 of 186

 The entrance vestibule from where the food will be transferred should have a buffer, air curtain or separator to stop the flow of cooking fumes and smell from going outside in the serving area or Dining space.  The washing area will be semi-mechanized for the utensils and the kitchen if not segregated will have medium to large dish washing setup in the Kitchen based upon the scale. Space 4 – Banquet Hall

Fig-10.15, Banquet Hall with Serving Area layout

Fig-10.16, Banquet Hall view seating arrangement 151 of 186

Inferences:  Banquet Hall is space used for festive and function time which receives larger footfall and use hours in the marriage season in India or on weekends, this may also be arranged for business awards, large conferences or lectures in rare cases.  The environment of the space should be grand and open along with providing privacy to the users for their function.  There should be attached open terrace or lawn to provide interconnectivity of both indoor and outdoor spaces which also helps in better arrangement for seating and food serving space.  These days’ banquet halls are designed with tractable partitions and revolving panels which helps arrange the space for various set of people at a time or large gathering at a time.  If banquet hall has any levels or steps it should be made accessible to the differently abled people.  Special attention has to be given for the vent out of air where Live counters are to be put in the serving area as it may cause issue of fumes.  The banquet space should be visually connected at all times and some times larger ceiling help increase the volume of the space resulting in providing grandeur to the space.  Lighting and Mirrors on the walls cause reflection which may also help increase the ambience of the design. Space 6 – Conference Room

Fig-10.17, Conference Room Schematic Render by author

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Fig-10.18, Conference Room Schematic Render by author Inferences:  Conference Rooms or Meeting or Convention spaces are used by business professional who would require complete private space without any disturbance. Therefore, the position of this should be in a secluded area.  Fenestration i.e. use of windows should be done only for the purpose of Lighting and not connecting the Outdoors which would disturb the privacy of the meeting.  The window should be placed preferably in the North direction for in taking North diffused light. Space 7 – Health Club  Health club will include spaces for relaxation

and

personal

health

and

grooming which require privacy and ambience.  The design of gym and spa should be soothing enough and salon can be quirky to Fig-10.19 Spa and Treatment Room View

represent dare to change effect as it all depends on the environment created by the architecture

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Fig-10.20 Gym and Yoga Area Layout with Sun light and Fenestrations

Fig-10.21 Salon Layout 154 of 186

Fig-10.22, Gym and Yoga centre elevation with lockers

Fig-10.23, Salon elevation Inferences:  Recreational spaces have to be interconnected to outdoor spaces or the fenestrations should bring in the nature for better indoor environment.  The spa, treatment room can be placed alongside swimming pool which are two similar activities and shall be used in bearable weather outside where hot oils would be used.  Salon should be provided with a compact space and window for ventilation and making the space look connected to other areas of the hotel.  Gym should be an active space where use of natural light should be maximum, Fig-10.18 represents the sun and lighting in the layout where the equipment’s are placed and Yoga should be done in the North for the peace of mind and calmness in body regulation body parameters. Space 8 – Dining/ Restaurant

jhvk Hchhvchs chs cs hcv

Fig 10.24 Look and Feel of Multi cuisine All day dining restaurant

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Fig 10.25 Layout of All day dining restaurant

Fig-10.26, View of Breakfast Restaurant Inferences:  Dining space has to be used by accommodating guest and visitors both. This should be spacious and should have the hotel’s theme followed for the visitors to get the feel of the Hotel.  The seats should not be arranged very compactly which will disturb the privacy of the guest.  Both buffet and à la carte is to be served in one space which will require wide circulation for the guests as well as the waiters.

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 Sometimes connecting dining spaces to the outdoors whether Rooftop restaurant with terrace garden or all day dining with lawn, it helps connecting Nature with the users and indoor environment.  The restaurant should be provided in South east, being the comfortable environment from all day hours.  This should be kept adjacent to the kitchen making ease of food supply and serving area.  The look and feel should provide user with the feeling of luxury and priority and not feel neglected. There should be visual connectivity between the whole restaurant for the guests to have a view. 10.3 SERVICES AND STRUCTURE 10.3.1 Lift Lobby

Fig-10.27, Lift Lobby view

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Inferences:  This is the most crucial part in the structure being the vertical core of circulation yet it has to beautify the transition between floors and the lobby at the reception has to be in theme and ambient enough for the first impression of the user.  This should be designed keeping the norms and building codes the foremost.  Interior space should be grand and beautiful for the guest.  This should be on the front and should be easily visible not hidden back which makes it difficult for the guests to locate. 10.3.2 Parking  The connectivity of parking to the entrance, banquet and dining restaurant should be well defined and shall be covered walkway in case of Harsh weather conditions.  The parking shall not be placed at a distant place as it becomes difficult for the self-driven cars to access.  Since there are majority of self-driven cars these days the focus should be on providing defined access from parking to entrance for the user to identify directions and the space will not be chaotic and clustered with cars. 

The parking should be well lit and minimum use of artificial lighting should be done. This could be done by windows and courtyard cut-outs.

10.3.3 Driver’s Room  This could also be combined with the staff quarter. Not only the guests but back end users should also have ease of access and well-designed relaxation space.  This will only be used in the night hours’ maximum number of times only for resting or sleeping purpose so the windows should invite cool night breezes inside and make the environment fresh inside. 10.3.4 STP The design of STP shall be with the consideration of National Building Code 2016. This will help in differentiation of water and hence mitigate Water Pollution in Hotel which is quite important for varied uses of water such as cooking, bathing, cleaning, and Grey water from WC.

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Requirement:

Fig- 10.28, Design Criteria for Sewage Treatment Plant as per all process in the treatment 10.4 REVISED INTERCONNECTIVITY OF SPACES The interconnection becomes complex and more nodal when the spaces are defined further according to their functions. The spaces when designed with basic zoning of activities become complex and yet detailed which changes the character of connection of spaces to each as it was there in the Fig-10.1, Basic relationship and Interconnection.

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This bubble diagram has been devised by the author according to the individual spatial analysis which made the author feel the need of several other spaces as key of function for major spaces, they may be called as sub spaces. This relationship represents spaces with their activity also and gives a clear idea of the planning arrangement for the Hotel’s plan.

Fig-10.29, Complex interconnection of spaces devised by the author

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CHAPTER 11: DESIGN CONSTRAINTS AND CHALLENGES

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11.1 INTRODUCTION There are various factors that affect the design process of any project such as Functional approach, Materials chosen, Contextual element of the site, Formal approaches followed, Collaborative approach, Philosophical approach, and Conceptual. These are totally dependent on the relationship of Client and the Architect, and the ability of a designer to implement a design and beautify the space with the idea of client’s expectation of a structure one wants. 11.2 FUNCTIONAL APPROACH The functions in a built will be defined by the activities in the Hotel. There will be various spaces depending on the activities and Client’s Requirements. The functions with respect to site will be defined by the access roads adjacent to the site and the future development which will govern the footfall of the Hotel (as in Fig-11.1). Since the expansion has IT hubs and institutional areas around the Site Location. The functions have a lot do with the user profile that are going to use and visit the place and perform various activities. The spaces to be designed on the basis of activities in the hotel are:  Parking and Drop off  Lobby and Reception  Restaurants  Banquet hall  Meeting Rooms  Laundry Area  Admin Office  Pool and health club area  Kitchen  Clock Room  HK Store  Disposal Area  Back of the House  Public Toilets  Guest Room

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Fig-11.1, Sector Proposal layout by GNIDA

In a functional design the approach would be to make spaces work for the activity they are designed for in the best possible way and for the users to feel comfortable. The idea of functional design concept comes with the requirement of user and their intended activity.

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This should not just be the designer’s perspective but there should be solutions to the problems faced by the users and the client’s expectations to be fulfilled. 11.3 MATERIALS There are various types of materials of construction and for interior design too. But most importantly materials are not just for getting the look and form of the structure, the inside of the lobby with well-designed grandeur of the space but also should be chosen on the basis of the client’s budget.  The material should have easy cleaning and maintenance for the staff to have comfort and the building of the Hotel to look and clean.  The materials used should have greater time lag factor for the building to be comfortable inside in harsh summers because of the site’s location. Especially in the front façade which is South-West side.  The idea of sustainability should start from the basics of a building which makes the idea of having sustainable materials and recycled wood for furniture would be cutting off the carbon foot print.  Not only the climate and location matters for the material selection but aesthetics and a type of theme being followed would create a scheme of materials.  The hotel users expect to have more public interaction and relaxation spaces which could be build outdoors like Pool and health club area along which would have Timber Crete which can made as pavers which is a sustainable material.  The wooden flooring and false ceiling design could make good use of recycled wood. 11.4 CONTEXTUAL APPROACH  The design has some considerations for the first approach which makes the context around the site’s location important.  The building’s design should get along with the surroundings and yet should be built to provide a strong image and stand out from the context.  The scale of buildings is totally dependent on the context which includes High Rise Housing towers, schools, and institutional areas.

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 The context and surroundings also contribute to the identity of any structure because without the context there is not society contributing to the footfall which makes a structure failure. 11.5 FORMAL APPROACH When the process of designing starts, there has to be a particular approach followed. In some cases, thus would be based on the context, location or just client’s expectation or the designer’s view. There could be many approaches being followed in the formal style some of them are Rajputana Architectural styles with features of Jaali and sandstones and Jharokhas, Mughal Architecture with arches and domes, Victorian, Baroque and Rococo. Each time the features from these formal schemes are applied to architecture it makes the structure contribute to the revival of the particular architectural style. In Hindu Architecture For this particular Hotel project with increasing demand of accommodation with commercial activities within for which I would like to follow Greco- roman style as they were the first places to have accommodation with small markets and baths for relaxation. Also in the European style of architecture, the grandeur and richness of luxury is reflected in the design. In Fig-11.2 and Fig-11.3 the pictures represent a view of what author has on mind as the first thought of design for the Hotel’s design. This type of architectural style makes the Hotel users especially guests feel the luxury they are paying for and feel satisfied.

Fig-11.2, European Hotel Lobby

Fig-11.3, Decorated Church columns with grand scale

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The formal scheme would be followed with features like decorated columns and rich flooring with marble. Since the reception lobby makes the first look of the Hotel and catches the attention it need to be decorated and specially designed. 11.6 COLLABORATIVE APPROACH This is one of the most important constraint of the design’s start phase. In the initial time the collaboration of both Client’s expectation and the architect’s ideas have to be amalgamated for a product of architecture which would satisfy the client and please the users performing the activity making them comfortable. It’s not just about the design for working out any building the structure has various consultants whose comments and ideas together come in and then the product is a little modified which should always be welcomed by the architect to have a best possible solution for the design problem. For an architect the design should not be done just for self-satisfaction but considering and assuming that the user knows more and the understanding that he has to use the designed structure is essential. Each requirement of the space is a requirement of design and becomes an important constraint to be taken care of. The designer or the architect’s approach towards such problems should be to look for what can be provided with his experience and other solutions the working out of the best option for the user and client is the key to a collaborative design where satisfaction and usability matter. 11.7 PHILOSOPHICAL APPROACH This is implying design on the basis of theories, perceptions and various definitions and principles. However, these principles and design theories could be someone else’s which the designer may follow or his own set of design philosophies which would be his motto in the design. These theories and literal ideas should be represented in the designed space. The space should speak for its philosophy and the user should feel the ideology of the architect.

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A philosophy can have theories of evidences of history, values, reasons. The values in design adds to the spatial feel. For example, there are various Indian architects who have pioneered in their designs with their philosophical values. Talking about Ar. B.V Doshi who has implemented Vastu Purush Mandala (health and hygiene), Mythical sense, Transformation of Energy, Vastu Shilp (art and cultural experience in structure), Symbolism, Timelessness in all his designs. Ar. Le Corbusier has five points of architecture which are Ribbon Windows, Pilotis, Free flowing plan, Free flowing façade and Terrace garden. For this project the author would like to follow the foremost principle of sustainability and the principle of balance and harmony would be applied to the design. The harmony in design will be maintained with the furniture, fenestrations and the volume of the space designed. 11.8 CONCEPTUAL APPROACH A conceptual approach to a design is looking at the idea of conceptual architecture. The sole of this approach is to have an idea rather the whole functioning unit. The idea should be impactful enough to convince the client and should cater to the problem even if it’s blurred vision of the design in abstract form. This is like an exploration of ideas.

Fig-11.4 Conceptual rough sketches for design’s first approach These are representation of where the initial of the project began and the sequential progress of the architect’s first thought process. These can also be termed as progress in the evolution of design which will cater to all the requirements.

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11.9 PHYSICAL CONSTRAINTS Design constraints can have a significant impact on the design and should be validated before imposing them on the solution. A straightforward approach to address the design considerations. Physical constraints include which are seen and felt by the user, designer and the client.  Estimated client needs for the facility and combining it the designers' vision.  Since hotel buildings serve various functions, including restaurants, outdoor facilities and swimming pools, fitness centers and spas. So its design involves effectively integrating these various aspects of hotel operations within a location to minimize interference with one another.  Hotel design includes considerations to avoid guests being inundated with excessive noise and the movement of people and providing them a relaxed yet privacy in the environment. And therefore Hotel will be designed from the inside-out to ensure the practical functionality and relationship of its parts. These are some of the constraints: 11.9.1 Technical The basis of technicality of design is dependent on various services, structural and architectural aspects of the building. The services of the Hotel are the key factor to better functioning of the hotel in which the services should be designed on the service floor which could be placed between accommodation ad public areas and it would not be visible to the guests as well. The structural system will be designed so as to achieve maximum area of column free spaces such as lobby, Banquet halls and other convention and commercial areas. The technical aspect is important as it has to have defined shafts, wide passageways and service areas like housekeeping stores kitchen, satellite kitchen with the easy reach of user whether the staff or guests both. 11.9.2 Aesthetics The design can also have an impact on the overall profitability of the hotel’s success. These days with security as an issue the levels and disturbance created at the entrance takes away

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the charm of the welcome and grandeur. This has to be merged with the grandness and have architectural solution to barriers and levels of security to not hinder the guest. The user’s idea of aesthetics is creative space segregation and arrangement. For aesthetics formal design styles and material selection is an important factor. Aesthetics are totally subjective and may depend from user to user some would expect things to be arranged and designed with golden ratio for harmony and some would prefer a little quirk in design with imbalanced space design. In Fig-11.5 and Fig-11.6 the rooms have been displayed to show how different aesthetics can be in terms of the color scheme, choice of materials though serving the same purpose in a 3 and 4 starred Hotel respectively. Some would love the monochromatic effects of the room or some would feel the luxury with Wooden textures making the room feel a little warner and cozy which constructed like a beautifully crafted jewel or artwork.

Fig- 11.5, Room of Hotel Habita, Mexico

Fig-11.6, Room of Edition Hotel, Istanbul

11.9.3 Relationship of Client and Architect The relationship building and the bond or understanding between the designer and the client is important for the designer to have a clarified vision of what is expected and one makes sure to satisfy the investor or client’s need. In some cases, the designer is not comfortable or explanatory enough to convince the client about his best possible option which also leads to an unattractive building.

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The client has to be open to all kinds of ideas by the designer to have a better scope of conceptual design in the initial stage. Therefore, the designer feels dedicated to his thoughts and gives one’s best. There are fussy clients who may make the architect lose interest in a particular project which leads to bare minimum communication which is not good for the process of design and concept development. In this case the hotel for the client is commercial project for one’s successful business growth so the architect would understand the same and develop a budgetary luxury in the 3-Star Hotel creating more opportunities for a commercial success. 11.9.4 Dependent This refers to the consideration of factors on which the design is dependent such as Local climate, Jurisdiction authority Norms, Accessibility of the site, Context and other Site constraints. These will define the design process and in some ways will restrict the designing. Dependency is such a factor that it cannot be ignored and is importantly focused upon for the development of concept. One of the most important constraint on which the design depends is client’s philosophy which makes dependency of conceptual design and building development should be an amalgamated product of all the constraints satisfied altogether. The essential considerations of site constraints are: 11.10 SITE CONSTRAINTS 11.10.1 Accessibility The site location makes it accessible through Yamuna Expressway 57m wide along with its service road of 24m wide and proposed 45m road from Chi-I sector which is currently 18 meters wide. (as shown in Fig-6, Fig-7 and Fig-8). There is a service lane 6 meters wide from which the site is accessible but as per sector layout after Road widening there will be no Service lane. Accessing the site becomes confusing when the service road reachability is not straight and long U-turns have been provided. The various transit points have been marked and direction have been provided. Refer Table1 (See Fig-11.7, Fig-11.8, Fig11.9, Fig-11.10, Fig-11.11, Fig-11.12). The ease of access is also there as there is Fast Transit Line Proposed adjacent to the site. 170 of 186

Accessibility from Transit points and Landmarks: S.No

Name

Distance from Site

Estimated Travel Time

Nearest Metro Station

3.5 km

5 Min

(Knowledge Park-II – Aqua Line) 2

Greater Noida Bus Depot

7.5 km

11 Min

Ghaziabad Railway Station

31 km

48 Min

Yamuna Expressway Exit

1.5 km

3 Min

The Grand Venice Mall

5.2 km

10 Min

K.R Mangalam School

750 m

3 Min

Proposed Jewar Airport

40 km

35 Min

New Delhi Airport (IGI)

53 km

58 Min

Table- 11.1 Transit Points and their distances

Fig-11.7 Connectivity from Metro station

Fig-11.8 Connectivity through Expressway

Fig-11.9 Connectivity from main bus station and depot in Greater Noida

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Fig-11.10 Connectivity from Ghaziabad Junction (Nearest Railway Station)

Fig-11.11 Connectivity from Proposed Jewar Airport through expressway

Fig-11.12 Connectivity from Delhi International Airport (IGI) 11.10.2 Context Urban context are surroundings of the location which in this case are not very defined because the development is majorly proposed and not existing. The context may include any 172 of 186

existing conditions around the site which will have prominent structures as landmarks, community parks, halls offices and other. Also. Greater Noida has planned sectors for evenly distributed land use which makes the site context remarkably connected with plotted developments, commercial complexes, transits ways such as Yamuna expressway and other prominent roads. Urban development of sectors in Greater Noida is planned and designed beautifully. There is concept of making round-about green and prominent with landscaping which makes the surroundings look aesthetic. The structure built around physically existing are mostly schools and housings. The plotted developments and other open areas along with community parks define the location’s image. In Fig-11.13 the locality and physical neighborhood is defined where the community and housings around are demarcated.

Fig-11.13, Map demarcates site surroundings along with major Road network and hierarchy

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PROPOSED SITE

Fig-11.14, Figure Ground Map of Site Surrounding within 3 km radius The relationship between built and un-built spaces of the Chi-Phi sectors has been demarcated to represent the volume in the surroundings of the site. The proposed site is located in the 1km radius of unbuilt area in the surrounding region. The plotted localities, housings, schools and other built amenities are situated nearly 3-5 km away from the site’s location. 11.10.3 Local Climate Climate will include Rainfall, Humidity, Temperature and Wind on and around the site. After site analysis it was observed that:  Temperature- Since April to September the maximum duration of the year including Summer vacation time when the footfall is high the sun remains harsh with more hot temperatures. South-west being the front side of the side façade will receive harsh sun.  Humidity- Humidity is a most important element which affects Human comfort adversely. This has to considered for the month of August where relative humidity is 72%  Rainfall- The rainfall in monsoon season makes August the wettest month with 247mm rainfall. The annual precipitation average is 730mm as it almost rains throughout the year on various intervals.

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 Wind- the prevailing wind direction in summers is from South and South-East to North East. This Wind Direction changes in winters and the cool breeze prevails from North and North-East to South and South-East. This pattern of wind varies in the hot months of June and July where the summer breeze prevails from South-West to North-East. 11.10.4 Local Norms Development Norms by Greater Noida Industrial Development Authority For hotel the building typology would be Hospitality under Commercial S.No 1 2 3 4

5 6

Norms Permissible F.A.R. 4.0 Permissible Ground Coverage 30% Height Restriction No Limit Parking  No basement level limit.  The area can be spread after leaving 6 metres minimum setback.  One car parking space for every two guest rooms for Hotel Distance from electric lines For low and medium voltage lines Vertically- 2.4 metres Horizontally- 1.8 metres Setbacks For all building types plot area between 20001upto 40000 Front-15metres, Rear-9 metres, Side (1)-9metres, Side (2)-9metres. Table-11.2, Local Norms by GNIDA

11.11 SOLUTIONS Conclusions from Analysis

Proposed Solution for concept Development

The proposed site is located in Greater To attract the footfall of people the aesthetics Noida which is a developing hub for IT and services will be designed well. The first and Institutional hub along with various impression of grandeur and formal style of commercial complexes. This happens design will provide with the feel of luxury to effect the site on the basis of footfall attracting more business clients for the Banquet as this will be a value adding factor to and other convention spaces like Halls, Conference and Meeting areas.

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the Hotel as the Client profile and working will be well-defined.

This site of Plot-H1 lies in the  So, the treatment on the façade or reducing the composite climatic region of Earth’s

Surface area along with increasing the U-

Northern hemisphere where summer

Value of the materials making time lag in the

sun will be harsh on the West and

structure will be a necessity.

South.

 Minimizing Perimeter and surface area of the built form would help reducing the heat gain or loss in both the seasons of winter and summer.

The developed volume in context is low in present but as per proposal the site will have compactly place development

 The structure has to be evergreen and modern in design  Unique and creative design to be developed.

around.

The slope of the site is appropriate for

 Thus, a water body can also be provided in the

the drainage and hence there will be no

direction of slope to reduce the harsh summer

logged water on the site but the water

temperature in the Micro climate of the site.

collection will be maximum in August

 The slope of the site for better storm water

due to heavy Rainfall

runoff has to be provided to prevent water logging on site in the monsoon season.

The traffic movement will be increased The design should cater to future expansion and and will make the roads nearby chaotic. shall have noise and dust barrier to have a buffer from the noise of expressway and major roads and reduced pollution of vehicular traffic in the structure. Therefore, screening should be done.

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Annexure -I List of Relevant Data during the process of research

Name of the Published Data

Relevant Data Recorded

Planning and Programing  of a hotel by Cornell University publication Author- Jan A de Roos 

  

Introduction to Tourism  and Hospitality by BC hotel association Journal Author- Morgan Westcott  

Hotels: Travel and Trade  in Annual report of Ministry of tourism  

The book concentrates on major topics which are required for planning a hotel where the author guides that one must balance functional, layout, and aesthetic issues to develop a property that simultaneously meets the needs of the guests, the staff, and the owner. In general, star rated properties have public areas that are heavily design oriented, with the functional aspects. However, budget properties tend to favour function and layout over design, for maximum utility. Regardless of how the spaces are developed in the industry, the author’s focus is on how to program a functional hotel with appropriate spaces. The best examples provide properties that inspire; are safe, efficient, and cost effective; and that maintain their utility and charm through time. Flow charts and spatial interconnectivity of spaces which are required essentially have been explained which are not based on standards but for the design practice. The author has tried to cover the brief of global overview of tourism and hotel industry and has also shared experiences from hotel management profession. The activities and the usage of spaces in a hotel has been very well defined in the book. The hotel association also has provided standards of hotel programing of brands like Radisson group. This report has focussed on the occupancy and guidelines for hotel industry in India. It starts with getting clearance and eligible hotels and the further marinating standards according g to star rating permit. Infrastructure, Standalone Restaurants, and Air units have spate set of guidelines in the norms as per the guidelines by HRACC. 177 of 186

Ministry of Tourism  HRACC Guidelines. 

Thesis report – Five star  hotel cum convention centre by Arman Sharma  

Guidelines include the desirable and necessary requirements in a hotel design as per the ministry of tourism in India. HRACC also states some permit guidelines which have been mentioned for the ease for the owner and the architect to know prior the design of the structure. The scholar has presented various case studies of hotels in Delhi NCR which are Westin, Crowne plaza etc. these would help in the literature case studies of hotels. Data presented for the thesis report is a secondary study data which is majorly focussing on budget hotels and boutique hotel design. The standards of Indian hotel are well described.

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Annexure-II HRACC Guidelines FACILITIES & SERVICES

5*/5*D Yes/ No

COMM ENTS

GENERAL Full time operation 7 days a week in season Establishment to have all necessary trading licenses Establishment to have public liability insurance 24 hr. lifts for buildings higher than ground plus two floors

Bedrooms, Bathroom , Public areas and kitchen fully serviced daily All floor surfaces clean and in good shape

Mandatory for all hotels. Local laws may require a relaxation of this condition. Easy access for the differently abled guests

Floor may be of any type

GUEST ROOM Minimum 10 let able rooms, all room without side windows / Vent

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Minimum size of bedroom excluding bathroom in sq. ft

120

130

140

Air-conditioning % of Rooms

25% 25% 50% 100%

200

100%

Single occupancy rooms may be 20 sq. ft. less. Rooms should not be less than the specified size. Airconditioning / heating depend on climatic conditions & architecture. Roomtemp. Should be between 20c to 28c.

BATHROOM Number of rooms with attached bathrooms Minimum size of bathroom in square feet FOOD & BEVERAGE 3 Star Category

All

One MultiCuisine Restaurant/ Coffee Shop open from 7 a.m. to 11 p.m. and 24 hr. Room Service

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Annexure-III This includes site document from Greater Noida Industrial Development authority and Bye laws for Commercial Buildings

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Plagiarism Report

Date: Thursday, January 22, 2020 Statistics: 1731 words Plagiarized / 28832 Total words Remarks: Low Plagiarism Detected - Your Document needs Optional Improvement. The document of the report including all chapters was checked and tested for Plagiarism.

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Bibliography Books/E-Books/Journals: 1. Westcott, M. (2012) ‘Introduction to Tourism and Hospitality’. BC Hotel Association Journal, 1(3) 2. Khosravi, S., Malek, A., Ekiz, E. (2014) ‘Why Tourists Are Attracted to Boutique Hotels’. Journal of Hospitality & Tourism, Vol-12 3. Horner, S., Swarbrooke, J. (2005) ‘Consumer behavior in tourism’. ButterworthHeinemann, Oxford; Boston 4. deRoos, J. A. (2011). ‘Planning and programming a hotel’. School of Hospitality and administration, Cornell University the Scholarly Commons Articles 5. Ernst and Peter Nuefert ‘Architect’s Data’ III Edition 6. Dokras, S. (2015) ‘Hotel Design- Architectural Breviary’. IDEAS India Articles. 7. Sufi, T. (2019) ‘Textbook on Principles’. Principles of Hotel Star Ratings. 8. Singala, M., Munsters, W., Freund de Klumbis, D. (2017) ‘Culture as a Component of Hospitality’. Ramón Llull University Publication 9. MPD 2021 By DDA, GNIDA 10. Time Savers Standards 11. National Building Code 2016 12. The Haryana Building Code 2017 Websites: 1. Greater Noida Industrial Development Authority Websitewww.greaternoidaauthority.in 2. Conceptual Hotel Design United Kingdomwww.firstinarchitecture.co.uk 3. Hotel and Resort Design and Developmentwww.designhotels.com 4. Architecture of Hotels Essayswww.architectural-review.com 5. Facilities in a Hotelwww.bdcnetwork.com 6. Guide to Hotel designwww.hoteldesign.net 185 of 186

7. Canadian Hotel Standardshttps://www.ahla.ca/wpcontent/uploads/2011/10/StarQual_Standards_Hotel_Motel _2013.pdf 8. Green Hotel Design in Chinahttps://www.designboom.com/architecture/jaxda-miyuan-boutique-hotel-bambooforest-anhui-china-10-31-2019/ 9. Energy efficiency through HVAC systems in Hotelhttps://www.hotelierindia.com/energy-efficiency-through-hvac-systems 10. Transport and Connection in Greater Noidahttp://www.urbanmobilityindia.in/upload/conference/e3cef017-2f0d-4b36-93d30a1201b3064a.pdf 11. Room Types in Hotels and Segregationhttps://setupmyhotel.com/train-my-hotel-staff/front-office-training/96-room-typedefinitions-in-hotels.html 12. Hotel Kitchen Sections & Planning – https://www.bngkolkata.com/hotel-kitchen/ 13. Managing Aesthetic Vs Functionality in Hotelshttps://www.linkedin.com/pulse/managing-aesthetic-vs-functionality-how-hoteldesign-can-kanaki

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