5 STAR HOTEL THESIS JKS by Jasbeer Sharma

RIMT UNIVERSITY

College of Architecture Sirhind â&#x20AC;&#x201C; Side, Mandi Gobindgarh

5 STAR HOTEL ARCHITECTURAL THESIS TOPICof the requirement for the degree Thesis Report submitted in partial fulfillment of Bachelor of Architecture (B. ARCH.)

THESIS GUIDE:AR. ROOPALI BANSAL

THESIS CO-ORDINATOR :AR. NEERJA BABBAR SUBMITTED BY: -

JASBEER KUMAR SHARMA

15120066 ,BATCH: 2015

RIMT UNIVERSITY

College of Architecture Sirhind â&#x20AC;&#x201C; Side, Mandi Gobindgarh

5 STAR HOTEL ARCHITECTURAL THESIS TOPIC

THESIS GUIDE:AR. ROOPALI BANSAL SUBMITTED BY: -

JASBEER KUMAR SHARMA

15120066 ,BATCH: 2015

THESIS CO-ORDINATOR :AR. NEERJA BABBAR

RIMT COLLEGE OF ARCHITECTURE MANDI GOBINDGARH, PINJAB

UNDERTAKING I, hereby declare and affirm that the Architectural thesis entitled “ 5 STAR HOTEL , MOHALI,PUNJAB” is my original work. I shall be solely responsible for the default whatsoever detected during or after the course of thesis. JASBEER KUMAR SHARMA 15120066 SEM-10TH 5TH YEAR B.ARCH.

RECOMMENDATION This is to certify that “ JASBEER KUMAR SHARMA” of Bachelor of Architecture batch (2015-2020) has submitted architecture thesis entitled “5 STAR HOTEL, MOHALI ,PUNJAB” The submission is her original work as per the undertaking above and may be accepted as partial fulfillment of Bachelor’s Degree in Architecture.

PRINCIPAL AND THESIS CO-ORDINATOR:-

THESIS GUIDE:Ar. Roopali Bansal

EXTERNAL JURY:Sign. :- 1. Date:-

Ar. Neerja Babbar

Pg. 2

RIMT COLLEGE OF ARCHITECTURE MANDI GOBINDGARH, PINJAB

CERTIFICATE This is to certify that this thesis entitled “ 5 STAR HOTEL , MOHALI,PUNJAB” has been submitted by “JASBEER KUMAR SHARMA” in the partial fulfillment of the requirements for the award of the Bachelor,s Degree in Architecture.

Recommended by :-

THESIS GUIDE:Ar. Roopali Bansal

PRINCIPAL AND THESIS CO-ORDINATOR:-

Ar. Neerja Babbar

Pg. 3

ACKNOWLEDGEMENT Five years in RIMT Institutes has given me a lot. These years went by a blink of an eye and I am on the phase of completing my degree in RIMT College of Architecture. The Final year thesis in the Bachelor of Architecture evolves a complete designing process, demanding precision and fitness to the minute of the details. I extended my deepest thanks to Ar. ROOPALI BANSAL, the guide for my project, for guiding and correcting various documents of mine with attention and care. She has taken pain to go through the project and make necessary correction as and when needed. I express my thanks to the Thesis Coordinator, Ar.NEERJA BABBER , for extending his support and encouragement at all times. My deep sense of gratitude towards all the people who extended a helping hand during my case studies and various site visits. All my juniors, classmates and friends for supporting me during the last five years. Finally I am grateful to my parents for their continuous support throughout the thesis work.

THESIS GUIDE:Ar. Roopali Bansal

PRINCIPAL AND THESIS CO-ORDINATOR:-

Ar. Neerja Babbar

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TABLE OF CONTENTS S.NO 1.

4. 5.

TOPIC

PAGE NO.

SYNOPSIS….. Introduction

Aims & Objective

Need of project & Scope

Validity & selection of case study

Overview of site

Location of site

Climatology of site

Master Plan

Framing Design Requirements

Site Detail

LIBRARY STUDY Hotel

Classification of Hotel

Inter relationship of spaces

Standards & Area Distribution

CASE STUDIES… Le Meridien (New Delhi)

60-82

J.W. Marriott, Aerocity (New Delhi)

83-94

LITRATURE STUDIES… Avasa Hotel, Hydrabad

95-107

COMPARATIVE ANALYSIS…

108-112

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TABLE OF CONTENTS S.NO

TOPIC

SITE ANALYSIS

CONCEPT SHEET

ALL DRAWINGS

PAGE NO. 113-116 117 118-133 15 SEETS

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SYNOPSIS

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     

 Mohali-The City-An Introduction LONGITUDE:E 76° 43.9325'. LATITUDE:N 30° 41.9603'.  Mohali, officially known as Sahibzada Ajit Singh Nagar, is a city in the Mohali district in Punjab, India, which is a commercial hub lying south-west of the capital city of Chandigarh.  Mohali is located to the west of Chandigarh. It is almost a continuation of Chandigarh. To its North is Rupnagar district. To its South are Fatehgarh sahib and Patiala.  Mohali and Panchkula are Two Satellite cities of Chandigarh. Many have yet to be fully developed as is the case of sector 62, which is earnmarked for a future commercial City Centre.

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 Located in Sector 62 of Mohali just adjacent to the Chandigarh city  Frontage: approx 1,200 ft on Himalaya Marg & approx. 500 ft. on Sector dividing road between Sectors 51 and 62  Access: Through Himalaya Marg, and Sector Road between Sectors 51 & 62; access proposed from other two sides of the proposed site  Presently the site is vacant with no construction

5.5 kms.

2.0 kms.

2.0 kms. 12 kms.

15 kms. 4.6 kms.

11.6-7 kms.

43.6 kms.

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LIBRARY STUDY

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Library Study

INTRODUCTION TO THE HOTEL HOTEL RATING •The ratings on the outside of the building are based on an objective facilities and services provided assessment and are not in anyway related to ambiance, charm or other subjective criteria. •With the aim of providing contemporary standards of facilities and services available in the hotels, the Ministry of Tourism has formulated a voluntary scheme for classification of operational hotels which will be applicable to the following categories:

STAR CATEGORY HOTELS

5 Star deluxe , 5 star , 4 star, 3 star, 2 star, One star

•1-Star These hotels are small and usually managed and operated by the owner. •2-Stars These hotels are generally part of a chain that offers consistent quality and limited amenities. They are small or medium in size and rooms will have a phone and TV.

•3-Stars These hotels are usually located next to major expressways, business centresor shopping areas. They offer spacious rooms and decorative lobbies.

•4-Stars One can expect formal and large hotels with excellent facilities. Above-average service, beautifully furnished rooms, restaurants, room service, valet parking, fitness center and a concierge are some amenities to expect.

•5-Stars/5-star deluxe

•Well-established prestige hotels are usually content to claim the traditional five. •Quality, Service and Consistency are all that count for the rating of a hotel. These must be of superior quality and high standard.

Amenities in addition to the facilities provided by a 5 star hotel:      

Speciality restaurant Coffee shop Lounge Health club Up scale public areas Up scale guestrooms including premium furniture and linen, bathrobes, slippers, safe, wet bar.

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Library Study HOTEL AREAS DEFINED

BUILDING BYE LAWS • THERE ARE TWO MAIN AREA IN A HOTEL: 1. FRONT OF THE HOUSE The greeting area, is known as the front of the house. Main areas are lobbies, dining spaces, rest rooms, passenger elevators, corridors, hotel rooms, etc 2. BACK OF THE HOUSE where the guests service amenities were taken care of Main functions are laundering ,foodstuffs, housekeeping supplies, and many other services that must be kept out of sight of the hotel guests. BUILDING BYE LAWS AREA REQUIREMENT for corridors 1. Corridor space should be about 6msq per room 2. 2. At least 1.5 to 1.80 m wide 3. 3. Separate routes should be provided for guests , staff and goods. HOTEL (5 STAR) • It must have a minimum plot size of 5000 sq. mt. • F.A.R is allowed upto 3 ( 20-25% of this FAR can be used for commercial purposes) • Ground coverage upto 40% • Parking -1 ECS per 100 sq. mt. of covered area

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Library Study HOTEL FACILITIES:-

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Library Study DEVELOPING THE SITE AND THE MASTER PLAN FOR THE HOTEL  DEVELOPING THE SITE AND THE MASTER PLAN FOR THE HOTEL In establishing the concept for the site it is critical to prioritize the programs and goals: •The views from the public spaces and the guestrooms. •Alternate amenities for different guest segments, say families or business travelers. •Conserving a portion of the site for the future development.

FUNCTIONS

%AGE

ACCOMODATION INCLUDES ROOMS , BATHROOMS , SHOWER ROOMS ETC.

60-70

PUBLIC GUEST ROOMS , A RECEPTION AREA, HALL AND LOUNGES ,

4-7

HOSPITALITY AREA, RESTAURANTS , BARS FOR THE VISITORS AND GUESTS.

4-8

BANQUETING AREA WITH MEETING ROOMS AND CONFERENCE NEEDS.

4-12

DOMESTIC AREAS , KITCHENS, PERSONAL ROOMS AND STORES.

9-14

ADM. MANAGEMENT AND SECRETARIAL.

1-2

MAINTENANCE AND REPAIR.

4-7

LEISURE , SPORTS , SHOPS , SALON.

2-10

2.17% 3.26%

15.76% 11.96% 4.89% 6.52%

ACCESSIBILITY AND CIRCULATION

•Segregation of the vehicular and the

pedestrian route. •Access to the service areas (load, trash and employee entrance) for max. efficiency while avoiding cross circulation or inconvenience to the guests. VIEW Guest rooms view often are crucial and are captured by: •Orientation of the building. •Developing the built form. In case of a low-rise profile or absence of 360deg. Natural view, it is mandatory to: •Create interesting features or treat the terrain in different ways. •Designing small gardens or pleasant landscape vistas. •Directing views across swimming pools or in to interior atriums. In case of special view of mountains or the beach:

•The guestrooms maybe constructed as a

singly-loaded corridor building with rooms on the view side Accomodation Reception ,Hall, Lounge Restaurants, Bars

55.43% Banquets. Meetings , conference Kitchen , stores Adm. Management & secretarial Maintenance &repair

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Library Study BASIC THEORIES OF HOTEL PLANNING : Before an architect starts to design, it is important to know as to how exactly the hotel operates. every type of building must function smoothly to achieve the end result that the client is seeking. FRONT FRONT OF OF THE THE HOUSE HOUSE

HOTEL HOTEL

BACK BACK OF OF THE THE HOUSE HOUSE

FRONT OF THE HOUSE

•The greeting area of the hotel is known as the ‘front of the house’. The front half of the house includes the reception area and the guest rooms, or the covered arcades, the area of dining and socializing.

FRONT FRONT OF OF THE THE HOUSE HOUSE

LOBBIES LOBBIES

GUEST GUEST BATHROOMS BATHROOMS

ADMINISTRATION ADMINISTRATION AREA AREA RESTAURANT RESTAURANT FACILITIES FACILITIES

BACK OF THE HOUSE

•The place where the services takes place or occur is known as the ‘back of the house’. The back of the house is where the food is prepared and the guests services amenities are taken care of , such as laundering, house keeping etc. MECHANICAL MECHANICAL SPACES SPACES FOOD FOOD & & BEVERAGE BEVERAGE SERVICES SERVICES

GUEST GUEST ROOM ROOM CLOSETS CLOSETS GUEST GUEST ROOMS ROOMS

EELEVATORS LEVATORS

GUEST GUEST FLOOR FLOOR SERVICE SERVICE SPACE SPACE BANQUETING BANQUETING FACILITIES FACILITIES

GUEST GUEST FLOOR FLOOR CORRIDORS CORRIDORS

BACK BACK OF OF THE THE HOUSE HOUSE

LAUNDRY LAUNDRY FACILITIES FACILITIES HOUSE HOUSE KEEPING KEEPING DEPTT. DEPTT.

•There must never be a mingling of the front of the house services with those of the back of the house. The two functions must be kept separate and yet so inter-related that both function smoothly and efficiently. •The physical environment becomes an important part of the guest creature comfort. These factors includes color and décor, lighting, proper air temperature, comfortable furnishings, and above all, a pleasant and relaxed atmosphere.

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Library Study

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Library Study ADMINISTRATION OFFICES

•The design of the front desk & administration offices is critical to the guest’s positive reaction to the hotel. •While all guests have contact with the front desk, many visitor each day meet with the sales & catering staff or with the assistant managers. •Therefore, the proper planning , design & equipping of the hotels office space deserve no less attention than the given to the guest rooms & public areas. •The planning & the interior design of the work place & the provision of correct equipment are essential not to the morale & productivity of the staff but also to the public’s perception of the quality & value of the hotel. The offices are generally divided into four clusters:1. Front desk & front office. 2. Accounting. 3. Executive 4. Sales & catering. While there are substantial advantages – shared reception & support areas , closer communication among the staff ,.& better visibility to the guest in having offices located together , most hotels of over a few hundred rooms separate the groups into two or three cluster

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Library Study ADMINISTRATION OFFICES

RESERVATION RESERVATION MANAGER MANAGER

FRONT FRONT OFFICE OFFICE MANAGER MANAGER

COUNTING COUNTING ROOM ROOM SAFE SAFE DEPOSIT DEPOSIT

RMS RMS ASST. ASST. MANAGER MANAGER

RESERVATIONS RESERVATIONS WORK WORK AREA AREA

TELEPHONE TELEPHONE OPERATORS OPERATORS

CASHIER CASHIER

RECEPTION RECEPTION

FRONT FRONT DESK DESK

ASST. ASST. MANAGER MANAGER

FRONT OFFICE & FRONT DESK The front office is the largest amongst the four clusters & it is also one with which the casual guest is more familiar. It includes the following: •Front desk •Reception •Assistant manager •Director room •Reservation area •Reservation manager •Telephone operators •Fire control room •Safe deposit area •Counting Room •Work area / mail •Others: toilets, storage ,etc. • In planning of the front desk, the proper allocation of all the areas is necessary. The following points should be kept in mind while designing the front desk area. :• Allow 6 feet (1.8m) per station ; one station plus an additional one for each 150 rooms. • Locate the desk so that it is visible from entrance. • Establish the front desk plan free of the structural columns. • Space in front of desk for a guest standing with the luggage : 0.9 m x 0.9m minimum. • Additional circulation space for persons passing (with luggage) : 1.8m wide.

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Library Study ACCOUNTING OFFICES •The accounting office , while best located as a part of the main complex near the front desk, can operate satisfactorily at some distance. •Their main connection to the front office is the need to have a counting room, where managers of such outlets as restaurants , bars and retail outlets can count & deposit their daily receipts. •Even when the general cashier is located within the accounting room must be included within the front office area. The accounting cluster may have the following:1. Reception 2. Controller 3. Assistant controller 4. Cashier 5. Accounting work area. 6. Computer room 7. Secretary. other : storage ,copying.

COMPUTER COMPUTER ASST. ASST. CONTROLLER CONTROLLER

•The layout of the accounting area is not complicated by the special operating requirements or technical equipment except that with increased computerization the offices need to be flexible enough to accommodate new desktop systems as they are developed.

EXECUTIVE OFFICES

•The executive office complex is the smallest of the four clusters. •In smaller hotels it is generally combined with the front office, the general manager assuming the duties of room department manager. •In larger hotels the executive office include the following:1. Reception area. 2. General manager 3. Secretary 4. Executive assistant manager 5. Conference room 6. Other :- toilet , storage , copying etc.

STORAGE

BOOK KEEPING CONTROLLER

CREDIT CREDIT MANAGER MANAGER

The accounting office should be provided a minimum of 3 square feet (0.3 square meters) area for every room.

RECEPTION

PAYROLL MANAGER

CASHIER CASHIER

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Library Study SALES & CATERING OFFICES The fourth group, the sales & catering office, is responsible for attracting group business and servicing the meetings & banquets once they are in the hotel. Their cluster include:1. Reception area. 2. Director of sales 3. Sales representative 4. Catering managers 5. Banquet manager 6. Banquet representative. 7. Convention service manager 8. Function book room 9. Secretaries 10. Other:- toilets, storage, etc. •

•

The sales & catering offices get increasingly large in convention & other properties that cater extensively to group rather than individual guests.. The space required for the sales & catering offices vary from 2 to 4 sq. ft. . (0.2 to 0.4 sq.mt.)

ADMINISTRATION

It serves as a major controlling activity of the whole complex , which monitors activities in &around the complex & maintained contact with the outer world. The admin, offices are divided into 4 categories:-

 FRONT

In addition to establishing the image of hotel, the LOBBY SERVES AS THE MAIN CIRCULATION SPACE, directing the guests to the front desk, elevators,, food & beverage outlets ,meeting & banquet facilities, recreation complex, and the other public spaces.. As guests linger, it serves as an informal gathering space.. •The average front office area is about 1 sq.ft per guest room. • straight-line arrangement is generally preferred for front offices with a length of 10ft for 50 50-room hotel • 15 ft for 100 -room hotel • 20 ft for 200 20 ft for room hotel… The lounge is usually allotted as 6 sq. ft per guest room.  OFFICES Cubicle for center in charge..

ACCOUNTING

General office located near the front office to have counting & deposits.

 SUPPORTING STAFF

Consists of staff of 4-5 desks

OFFICE & FRONT DESK

The planning requirements of most hotel lobbies are similar regardless of the type of Hotel.

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Library Study MAIN ENTRANCE ENTRANCE Where traffic heavy with guests carrying own bags, provide automatic doors. Separate door to baggage room in high class hotels.

•In larger hotel this may extend to arcade shops, concierge, currency exchange, bell captain, group registration and other services.

LOBBY

• Dimensions:- front desk 1.2m set back. Planned around 1.5-1.8 m workstation

Visual Impaction:- Informal gathering. Function - Control point . Lobby makes the single greatest impact on the guest, so that the lobby elements and the design details are crucial to making positive and lasting impression on the guests. Main lobby is the hub of circulation, a place of assembly, waiting, registration, account settling and information services. Ranging from high grade city center hotels (about 1m sq per room) , the lobby includes a front desk, lounge waiting area, public telephone ,cloakrooms and facilities for luggage handling and safe deposit.

MAIN ENTRANCE

LOBBY SCHEMATIC FUNCTIONAL SPACE

ADMINISTRATION

RESTAURANT

FRONT DESK RETAIL SHOPS

PARKING

LOUNGE LOBBY /RECEPTION

GUEST ROOM

RECREATION

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Library Study FOOD & BEVERAGE SPACE This includes all the areas used for receiving, storage, preparation, of food and beverages for guests, general public and employees. It includes storage rooms, public dining halls, and banquets, bar, cocktail restaurant, cocktail lounge and garbage room with incinerator sometimes.

► The dining an area of about 16 sq.ft per seat and incase of deluxe dining it requires about 18 sq.ft per seat. Typical area of about 16 sq.ft guest room can be provided. The kitchen can service coffee shop, banquet hall, conference halls, and room service. In this case the kitchen should be 33 percent more than the main dining space. ► A bakeshop of one type or other can be provided as 1 sq.ft per guest room. ► The coffee shop provides quick food service.

BAR AND BAR LOUNGE: The size of the bar is largely influenced by the no of areas it serves e.g. lounge, restaurant, coffee shop, banqueting rooms and room service.

SITUATION

Counters with stools less economical of space than closely spaced tables .  Average sitting time 20 minutes: 3 occupants/hr compared with perhaps 1/hr in normal restaurant.

FORMAT



This Typical U format with 12 seats min length 600/P = 7200. This length may be served by 1 waiter if meals pre-cooked.

AREAS REQUIRED

Per seat: 1.48 - 2.15 m2  Ratio of service ,area to total 25 - 50% Net Kitchen area: 15 -25% 25% Pg. 29

Library Study DINING ROOM, BUFFET, BARS, SHOPS, BREAKFAST ROOM

COFFEE

• Recommended areas are: • Dining rooms (luxury):1.7m sq – 1.9 m sq. per seat. • Coffee shops and standard restaurants: 1.3 m sq per seat. • Dances floor should not be less than 6.3 m wide in any direction.

REQUIREMENTS FOR SERVER AND DINNER

RESTAURANTS

 Typical areas for high class restaurant: 2.0 – 2.4 m sq per seat  Service areas

m sq/ cover

 Main kitchen

0.9 -1.0

 Banquet kitchen

0.2 – 0.3

Satellite service kitchen :  Furniture stores (ballroom):

0.3 – 0.4 0.2

 Structural columns in a dining room are best in the middle of a group of tables or at a corner of a table.  Window area should be greater than equal to 1/10 of the room area of the restaurant.  The min. width of the escape routes is 1.0 m per 150 people.

FLOOR SERVERY TABLE & SEATING PLANS Pg. 30

Library Study FUNCTIONAL ROOMS Recommended areas: •Banqueting room average floor space per person 0.80 – 1.0 m sq. •Dancing: 0.93-1.45 m sq. •Banquet storage: 8% of banquet area. • Kitchen or pantry: 20 % of banquet area. FUNCTIONAL HALLS

CONFERENCE FACILITIES • Important to establish a satisfactory relationship with the functioning of the hotel. •Attention should be given to circulation pattern with other function within the hotel in particular vehicular access, parking and section in the hotel.

CONFRENCE HALL DANCE FLOOR The band platform would be raised 0.36m to 0.45m wide and could be 4.26m wide by 2.43m deep.

BANQUET ROOMS AND BALLROOMS

•

Average floor space per person in a banquet room: 0.8 – 1.0 m sq. • The rectangular and square shaped of banquets are preferred with high table on the longer side of the room. •Ample space for storage adjoining the banquet should be provided. •Good daylight is not necessary in ballrooms. • Artificial ventilation is essential in all banquets to avoid stuffiness

BANQUET HALL

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Library Study SPACE ALLOWANCES • Banquet style seating: Banquet style seating: 1.1 - 1.3 m2/P • Meetings: table groups: 0.9 - 1.1 m2/ P • Theatre style : 0.6 m2/P.

PLANNING OBJECTIVES •Group all functions areas together, although in major convention hotels, some separation may be desirable.. •Provide a separate function entrance from the street or parking area. •Should be close to Lobby. • Provide direct access form kitchen or banquet pantry. • Provide sufficient storage

ARCHITECTURAL DESIGN CRITERIA FOR MEETING SPACE •Divisibility: divisibility: no. Of subdivisions and proportions of each no. Of dividing walls, acoustic rating of dividing storage of dividing walls. • Proportions: location and views to head table or stage. •Structure: structure: full span ,no columns full span ,no columns •ceiling height: projection booth, use of exhibitions, projection booth , cost of divisible walls. Chandeliers, Floor load:. Used for displays & exhibits. • Access: to each subsection, storage, display access, storage, emergency exists.

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Library Study EATING SPACE TYPICAL SIZES AND SHAPES OF DINING TABLES TYPE

TABLES FOR 1'S OR 2'S

TABLES FOR 3'S OR 4'S

MINIMUM SIZE (IN.)

SPACIOUS (IN.)

SQUARE

24 X 24

30 X 30

RECTANGLE

24 X 30

30 X 36

ROUND

SQUARE

30 X 30

42 X 42

RECTANGLE

30 X 42

36 X 48

30 X 60

42 X 72

AREA OF MODULE

5.35SQ.M.

AREA PER SEAT

1.34SQ.M

SHAPE

ROUND TABLES FOR 5'S OR 6'S

RECTANGLE ROUND

AREA OF MODULE

4.61SQ.M.

AREA PER SEAT

1.15SQ.M.

WALL TABLES

AREA OF MODULE

3.61 SQ.M.

AREA PER SEAT

.90 SQ.M.

DIMENSIONS OF TABLE Pg. 33

Library Study FUNCTION ROOM CHARACTERISTICS SPACE AND USES

PRINCIPAL PLANNING REQUIREMENTS

Ballroom Meetings, banquets, receptions, exhibits

Divisibility, high ceiling, direct food access, no columns

2 x GR

Ballroom foyer Reception, registration, flow

Access to all ballroom sections and support, functions access to terraces

.2 x BR

Divisibility, direct natural light

access,

.2-.6 x BR

Meeting rooms Meetings, limited banquets

Built-in-audiovisual, limited divisions

.2-.4 x BR

Board room High level meeting

Separate from other meeting rooms, built-in audiovisual, superior finishes

12-20 people

Banquet rooms Banquets, receptions

meeting

meetings,

food

CAPACITY FOR HOTEL TYPES

CONFERENCE ROOMS CONFERENCE ROOM FOR 25 PERSONS Size Of Room

5.3 m. x 11.5 m.

Area Per Person

2.4 sq.m.

FITNESS FACILITIES CHECKLIST HOTEL TYPE

NO. OF SPACES/R OOM

COMMENT

Boutique hotel

0.3-0.8

High factor in resort areas

Suburban hotel

1.2-1.4

Heavy local meeting and banquet use

Airport hotel

0.6-1.0

Moderate retail car use

Resort (all types)

0.2-1.4

Varies by market, location, and proximity to urban centers or major attractions

All-suit hotel

0.8-1.2

Limited F&B and function areas

luxury hotel

1.0-1.2

Limited function areas

Mixed-use hotel

0.6-1.2

Highly variable depending on other activities

Casino hotel

0.8-2.0

Varies by location

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Library Study KITCHENS •The size of the kitchen required is determined by the number of workstations , the space required for equipment , the range of meals and extent of food preparation. •It can service coffee shop, banquet hall , conference halls ,and room service. In this case the kitchen should be 33percent more than the main dining space. AREA REQUIREMENTS KITCHENS.

FOR

DIFFERENT

PLANNING OBJECTIVES •Straight line flow of food from storage-----serving. •Eliminate cross-traffic and backtracking. •Minimize distance between kitchen serving area and restaurant seating. •Arrange compact work centres. •Group all walk-in-refrigerators and freezers together to share common walls and compressors.

AREAS

%AGE

AREA PER PERSON(SQMTS)

FOR DINING AND COFEE SHOP

0.9-1

FOR COFEE SHOP ONLY

0.6

FOR BANQUET

0.24

FOOD, LIQUOR, CHINA STORAGE

0.5

STORAGE AREAS %AGE

Dry food storage

Refrigerated food storage

Frozen food storage

Beverage storage

Ref. beverage stor

1 2 6 9 5 3 .0 .2 3 4 6 0 2 7 6 7 0 3 % %

Non food store

Pg. 35

Library Study KITCHEN SUPPORT AREAS Place chief’s office with room service area and garde-manager area close to cooking.

FOOD- SERVICE ADJACENCIES

EMPLOYEE FOOD SERVICE

ESSENTIAL:

•Entry from service corridor. • Provide minimum distance from kitchen serving area and restaurant seating. • Locate secondary storage near each station.

PROGRAM:

• 6sq ft (0.6 sq m)/ restaurant seat. • 2 sq ft (0.2 sq m) / banquet seat. • 1 sq ft (0.1 sq m) /lounge seat. • 1 sq ft (0.1 sq m) /hotel guestroom. • 30 -50% of main kitchen area is for food

•Food storage main kitchen. •Main kitchen to restaurant. •Room service area to service elevators. • Banquet pantry to ballroom. •Desirable: Receiving to food storage. • Main kitchen to banquet pantry. •Banquet pantry to smaller banquet rooms and Pre functional area. •Coffee shop pantry to room service area. •Kitchen to cocktail lounge, garbage/trash holding . •And employee dining. 0

and Beverage storage.

BANQUET ROOMS BANQUET BANQUET PANTRY PANTRY PRE FUNCTION

EMPLOYEE DINING

SERVICE ELEVATOR CAFÉ CAFÉ PANTRY PANTRY

MAIN KITCHEN

FOOD STORAGE

TRASH/ RECYCLING

CAFE

RESTAURANT

BAR/ LOUNGE

RECEIVING

FOOD SERVICE SCHEMATIC

Pg. 37

Library Study

GUEST ROOMS GUEST ROOMS LAYOUT

• Floor to ceiling heights are usually 2.3 - 2.5m. •Most critical plan dimension is room width: 3.6 m (12ft) is efficient. • Corridor space should be about 6m sq per room, with minimum width of 1.5 – 1.8 m. NARROW FRONTAGE: MIN.WIDTH 3M.

GUEST BATHROOMS

DOUBLE BED

•Bathrooms are mainly sited in the interior walls. •Adjacent pairs of rooms are arranged mirror image to share common vertical ducts. •Typical fittings: for high grade hotel 1700mm bath, twin basins, wc, separate dressing area and shower.

GUEST – FLOOR SERVICE SPACE •It is the place where the linen is stored and where maids’ carts are kept. •Each maid will handle anywhere from 12 to 15 rooms with a cart. •A close storage area should be provided for the ROOM WITH SEPARATE storage of linen. and specially for carts. •Storage for toilet facilities are also provided. W.C., AN ANGLE BALCONY

CENTRAL BATHROOM WITH NATURAL LIGHT

LUXURY SUITES. DIFFERENT LAYOUT OF ROOMS Pg. 38

Library Study GUESTROOM AND SUITE DESIGN (MIN. DIMENSIONS) LIVING AREA

BATHROOM

TOTAL GUESTROOM

DIMENSIO NS (FT)

AREA (SQ.FT.)

DIMENSIO NS (FT)

AREA (SQ.FT.)

DIMENSIO NS (FT)

AREA (SQ.FT.)

11.5 x 15

172

5x5

11.5 x 20.5

236

12 x 18

216

5 x 7.5

12 x 26

312

UPSCALE

13.5 x 19

256

5.5 x 8.5

13.5 x 28.5

378

LUXURY

15 x 20

300

7.5 x 9

15 x 30

450

BUDGET MID-PRICE

Notes: 1. Living area does not include the bathroom, closet or entry. 2. Budget guestroom bath includes tub/shower and toilet but the washbasin is part of the dressing area. 3.Dimensions & Layout of rooms depend upon the size and Nos. of Beds:

GUEST ROOM SUITES : Pg. 40

Library Study ORIENTATION/SITTING •Consider solar gain, generally N/S preferable to E/W exposures. •Analyze loading of wind. •Study the potential of guest room views. •Site the structure to be visible from the road. •Access the relative impact and construction cost of various guest rooms.

FLOOR LAYOUT:

•

Organize plan so that guest rooms occupy at least 70% of GROSS FLOOR AREA. •Locate elevators and stairs at interior locations rather than exterior walls. • Develop corridor plan to facilitate guest circulation. facilitate guest circulation. • Linen storage and duties in central location. • Plan corridor width at 1.5 m (minimum). to 1.6 m (minimum). • Plan guest room distance to exist stairs at 150 exist stairs at 150’ (30m) maximum. •Design guest rooms back to back for planning economics.

ELEMENTS FOR COMPLETE GUEST ROOM DESIGN Case pieces - Desk, dresser, tables  Soft goods -Bedspreads, upholsteries.  Lighting Lamp at beside desk Accessories - Mirrors, art, planters.

GUESTROOOM FINISHES: Floor -Generally carpeted Wall - Vinyl wall covering or paint Ceiling –Acoustical treatment Doors -Wood, pre-finished .

BATHROOM FINISHES:

• Floor -Ceramic Tiled •Walls Ceramic or marble tile.

ACOUSTICS • Guest rooms wall should be designed so that it does not transfer sound from one room to another.

MECHANICAL / ELECTRICAL: • Cable - TV, Telephone, Fire Alarm, Other communication Systems. • Mechanical -HVAC integrated with room layout bathroom exhaust. • Fire protection One smoke detector and sprinkler , furnishings of fire retardant capacity.

Pg. 41

Library Study GUEST BATHROOMS •The bathroom of the 5 x 8 ft. dimensions is still used today and accommodates comfortably the standard three fixtures. •But competitive pressure, and marketing, and guests’ eagerness for something better than they have at home, has pushed the first-class and luxury operators to add fixtures and other amenities.

KEY TO FURNITURE B

SINGLE BED

FOLDING BED

CHAIR

TABLE

DTC

-DINING TABLE & CHAIR

DESK & CHAIR

DRESSER

LUGGAGE RACK

RADIO-PHONOGRAPH OR TELEVISION

Pg. 42

Library Study GUEST – ROOM FLOOR PLANNING OBJECTIVES SITTING AND ORIENTATION

• Site the guestroom structure to be visible from the road. •Orient the guest room to enhance view. •Position of the guestroom structure to limit its •structural impact on the ballroom and other major public spaces. • North south orientation is preferable. economies.

FLOOR LAYOUT

•Outside wall for guestroom. •Develop the corridor plan to facilitate guest and staff circulation. •Place the lobby in the middle-third of the structure. •Provide the service elevator, linen storage in a central location. • Design the guest bathroom back to back for plumbing LIVING AREA

BATHROOM

TOTAL GUESTROOM

Dimension s (ft)

Area (sq.ft.)

Dimension s (ft)

Area (sq.ft.)

Dimension s (ft)

Area (sq.ft.)

11.5 x 15

172

5x5

11.5 x 20.5

236

12 x 18

216

5 x 7.5

12 x 26

312

UPSCALE

13.5 x 19

256

5.5 x 8.5

13.5 x 28.5

378

LUXURY

15 x 20

300

7.5 x 9

15 x 30

450

BUDGET MID-PRICE

Pg. 43

Library Study CIRCULATION: THERE ARE THREE PATTERNS: •GUEST: car park / garage – main entrance/ subsidiary entrance – reception – lifts - / staircases – corridors – bedrooms / public rooms. Guest leaving the bedroom must pass through reception before returning to the car park..

•STAFF:

Staff accommodation – staff entrance – changing rooms- kitchen/ service rooms – service lifts.

•DELIVERIES:

Guest luggage – main entrance – luggage lift – bedrooms – luggage rooms. Food, drink, stores – deliveries entrance – bulk stores – various departments. Rubbish – back entrance – bins / area – chutes for rubbish; linen store – guest room – laundry – linen store

FIRE PRECAUTIONS TRAVEL WITHIN ROOM: One exit: no point more than 9m from the exit. In larger room not more than 18m. Three exit: 30.4 m TRAVEL FROM ROOM TO FINAL EXIT: 18m from any exit. 7.6 m with cul-de-sac corridor on ground floor. EXIT WIDTH: For 5 people: 760mm. For 100 people: 1m. For 200 people: 1.060m. STAIRWAYS: Necessary to pass a stairway to reach an alternative escape routes. Stairway should be enclosed by fire resisting construction.

Pg. 44

Library Study LAUNDARY & HOUSEKEEPING The area requirements are fairly standard – from 10 to 14 sqft. per room – because the great majority of laundry demand is generated by the guestrooms. The laundry and housekeeping areas have key adjacency requirements, related to servicing the guestrooms and providing staff uniform and other linen.

Essential:

3 Linen chutes to soiled linen area. Soiled linen area to laundry

Desirable:

Laundry to housekeeping (linen storage) Housekeeping to uniform issue Uniform issue to employee lockers Housekeeping to service elevators

LINEN STORE: It is a separate closed room provided for storing the linen at various places. Space must be allowed for: •Room attendant carts which is calculated as 1 cart per 12 to 18 rooms and some additional carts in reserve. •Carts and trolleys typically 24’ wide. •Storage space for folding cots, folding case racks, vases and other frequently used items.

Pg. 45

Library Study PARKING ANALYSIS •Parking lots ,,requires 350 sq.ft as a rough figure. •The area per car varies from 280 sq ft to 585 sq.ft PARALLEL PARKING •The central drive way with two rows of cars and 90 degree parking gives the best A B C economy. But requires more space. •In Designing parking spaces ,end stalls should IN OPEN 6100-6700 5500 2400 be about 1feet wider than the usual. •Parking spaces under building ,Access drives IN BUILDING 5800 4600 2200-2300 should be 20 feet wide for one-way traffic. •If a restricted site frontage requires a right angle turnoff, the drive way should be 25 ft. wide and the curb should have 30 ft. radius. The following steps describe an approach to 45 DEGREE PARKING calculating parking requirements based on A B C D E F the changing needs of the guestrooms and IN 339 550 240 389 550 280 other hotel facilities throughout the day. OPEN 0 0 0 0 0 0 The maximum parking demand in most IN 300 460 230 326 500 280 properties is created not by the rooms but BUILDI 0 0 0 0 0 0 by the meeting & banquet space .the NG provision of parking must recognize the sum of the various components & the interrelationship of the peaks & valleys over a 24hour period.

PART-1 Determine the components of the parking requirement overnight guests, restaurants & banquet patrons, meeting attendees & other visitors

PART-2 Calculate the maximum numbers of cars that might be reasonably anticipated, planning to accommodate full demand on 80-85 % of all days, but not peak demands for each. The equation of calculating the guest parking is as follow:

(Rooms) X (% Occupancy) X (People/Room) X (% By Car) People/Car

Pg. 46

Library Study ENGINEERING & MECHANICAL AREAS The final back-of-house area contains three related functions supervised by the hotel's chief engineer: • engineering offices, repair and maintenance shops, and • mechanical and electrical areas. The mechanical equipment areas do not need to be immediately adjacent to the other service areas, although they should be close to the laundry, kitchen, and other high-energy use areas for most effective operation. In fact, the equipment rooms can be organized along a separate service corridor for better control and supervision. However, the engineering function operates 24 hours a day and thus must be directly connected to back-of-house areas and to the service elevators.

ENGINEERING OFFICES •Location of the secretarial area should be such so as to control all access to the shops and mechanical areas. •Group engineer, assistant’s offices, and record and drawing storage should be around control area. •Energy management computer room should be provided as required.

MAINTENANCE SHOPS •The carpentry, upholstery, and paint shops should be adjacent to each other. •Proper exhaust system for paint shop (fumes) and carpentry shop (airborne sawdust) should be provided. •Additional electrical service should be provided to all shops. •The TV antenna system should be connected to the television repair shop.

SECTION SHOWING THE SALIENT FEATURES OF THE BUILDING SERVICES: Pg. 47

Library Study ENGINEERING AREAS ADJACENCY DIAGRAM The Mechanical and engineering areas should be located close to each other for better control and supervision.

LOCKERS LOCKERS & & TOILETS TOILETS

CHIEF CHIEF ENGINEER ENGINEER

FILTRATION FILTRATION

BOILERS BOILERS

OFFICE OFFICE PUMPS PUMPS

WORKSHO WORKSHO PP CIRCULATION CIRCULATION

LOCKERS LOCKERS & & UNIFORMS UNIFORMS

AC AC PLANT PLANT ELECTRICAL ELECTRICAL ENGG. ENGG.

AA .. HH .U .U MECHANICAL MECHANICAL ENGG. ENGG.

The area requirements for the mechanical and electrical areas vary considerably, depending on such factors as climate, size of hotel, type of construction, orientation, and operational objectives. Plans for the engineering spaces should include the following consideration:

Pg. 48

Library Study MECHANICAL / ELECTRICAL AREAS: Mechanical areas should be located so that noise and vibration do not affect guests. The areas should be located in a way such that large equipment can be replaced reasonably easily.

LT PANEL LT PANEL LOCATED LOCATED IN IN SUBSTATION SUBSTATION

METER METER PANEL PANEL

HT PANEL HT PANEL LOCATED LOCATED IN IN SUBSTATION SUBSTATION

TRANSFORMER TRANSFORMER

BUS BAR BUS BAR CHAMBER CHAMBER

MAIN MAIN SWITCH SWITCH MCBS MCBS

SUB SUB STATION STATION ROOM ROOM

MAIN MAIN POWER POWER SUPPLY SUPPLY

SUB SUB DISTRIBUTION DISTRIBUTION BOARDS ON BOARDS ON VARIOUS VARIOUS FLOORS FLOORS

CONNECTION CONNECTION TO TO OUTLETS OUTLETS

Flow Diagram For Electricity Supply: In multistory buildings, there is a very large requirement of electricity. To transfer the enormous amount of electricity, vertical bus bars (solid copper rods) are fitted in bus ducts. Some times bus cables are also used. Current at various levels is drawn from these bus bars and sent to the distribution boards.

ELECTRICAL ELECTRICAL SHOP SHOP

PLUMBING PLUMBING SHOP SHOP

ENGINEERING ENGINEERING

ENGINEER ENGINEER STORE STORE ROOM ROOM

MECHANICAL MECHANICAL // ELECTRICAL ELECTRICAL KEY KEY SHOP SHOP

TV TV REPAIR REPAIR

CARPENTRY CARPENTRY SHOP SHOP PAINT PAINT SHOP SHOP

Pg. 49

Library Study ELECTRICAL DISTRIBUTION SYSTEM: ELECTRICAL SUPPLY Electrical transmission is at high voltage, i.e. at 66,000 volts. It is stepped down to 33,000 volts; incoming power to substation can be 33,000 volts or 11,000 volts. For lower voltage tariff is higher. User requirement is 440 volts. At the boundary, dropout switch is provided. Armored cable (insulated with steel coil) are linked to substation. SUBSTATION Most power authority requires substation on the ground floor level. If there are two basements, substation can be persuaded in the upper basement. It should be accessible directly from ground floor level. Substation houses heat producing and vibration transformers. Intakes requirement if the substation is owned and operated by the local electrical board. Their major components of the substation are: High tension room Transformer Low tension room

SOIL PIPE SYSTEM There are two types of soil pipe system generally used for collection and disposal of soil and waste water from various toilet fixture in a building,. Each system is adopted in accordance with the local bye-laws, materials available, planning of toilet layout etc. BASEMENT DRAINAGE: In basement mere provision of pump is not enough. Suitable drains, drains, either open channels with cast iron grating or pipes with inlets at reasonable intervals have to be provided, the flooring must be sloped towards these drains to avoid stagnation of water in the floors.

DRAINAGE & WASTE WATER

DISPOSAL:

Hotel buildings have basically five major

system of drainage as follows :

 Soil and waste pipes  Drainage piping at basement ceiling levels from upper floors  Basement drainage  External drainage  Rain water disposal

Pg. 50

Library Study WATER SUPPLY SYSTEM AVERAGE QUANTITY REQUIRED PER HEAD PER DAY OF COLD WATER:

•Large quantities of water are required in a Hotel for personal use, food preparation, cleaning and general domestic purpose and possibly also for cooling and softening plant, boilers and air-conditioning.

HOTEL GUESTS

•These days there is an increasing trend to adopt Hydro pneumatic Systems and avoid over head tanks. This system consists of a tank of adequate size with compressed air to maintain the pressure range in the tank. Water is pumped into the tank against the pressure to a predetermined level. The water is then forced out by pneumatic pressure to serve the fixtures connected to the system.

SUPPLY TEMPERATURES:

•The main advantages of this system are: Eliminates the O/H tanks Uses same pipe sizes Equal pressure at all points Constant pressure at all points

Cost of O/H tank is eliminated Load of O/H tank with water is eliminated thus reducing danger during earthquakes. The inputs required for designing such a system are: Type of Building Height of building with no. of utility points Pressure required at utility points UG Tank capacity and depth Distance of UG Tank from the main building, if any. DISCHARGE RATES OF VARIOUS OUTLETS (HOT WATER AND COLD WATER): BATH

0.40-0.30 LIT/SEC

LAVATORY BASIN

0.10-0.20 LIT/SEC.

SHOWER SPRAY

0.10 LIT/SEC

DOMESTIC TANK

0.30-0.20 LIT/SEC.

WC FLUSHING CISTERN

0.10 LIT/SEC.

135 LITERS

GUEST ROOM HOT WATER

50º C

FOR DISHWASHING TEMPERATURES:

60ºC

CHILLED WATER FOR DRINKING

10º C

HOT WATER STORAGE AND BOILER CAPACITY:

STORAGE

BOILER CAPACITY

45 LIT/PERSON

1200 LIT/PERSON

Large quantities of water are required for personal use, food preparation, cleaning, fire fighting, cooling and softening plat, boiler laundry, swimming pool and recreational use.

Pg. 51

Library Study AIR CONDITIONING

AIR CONDITIONING FOR GUEST ROOMS

Air conditioning is defined as the simultaneous control of temperature, humidity, cleanliness and air motion within an enclosure. It comprises of AC as well as ventilation inside the whole building. The services inside the five star hotels are mainly concentrated in the basement. The air conditioning system generally adopted in a hotel is the –

Air conditioning is done by Fan Coil Units, which is basically re-circulates air from room, to which

fresh air is added over a heating or cooling coil. They may be sited under the window or on the adjacent party wall or in the lowered ceiling space above the bathroom or entrance vestibule (mounted horizontally). Primary air is supplied from central plant through ducts.

CENTRAL AIR CONDITIONING – CHILLED WATER SYSTEM. The whole air conditioning is divided into mainly two parts are: Air conditioning for guest rooms. Air conditioning for public spaces like lobby, restaurants, ballrooms, conference halls etc.

Pg. 52

Library Study AIR-CONDITIONING SYSTEM SELECTION:

Depending upon the type of the load and use, following are suitable air-conditioning system: Load Units Suitable a. Up to 5 tons Window units b. From 5 to 40 tons Package units c. From 40 to 100 tons Direction expansion plant d. Greater than 100 tons Central system in any medium sized hotel, air-conditioning load required is greater than 100 tons, we have to go for chilled water system with air handling units and individual room control with fan coil units of the Central plant, is available in compressor.

MAJOR COMPONENT OF AIR- CONDITIONING SYSTEM ARE a. b. c. d.

Air- conditioning plant room Air- handling unit room Fan coil unit Cooling tower

AIR- CONDITIONING PLANT ROOM:

Area requirement 100 tons requirement per about 100 sqm. 45% investment goes in plant room. Height for air- conditioning system = 4.2m. This room should be totally enclosed, should have artificial light and mechanical ventilation. Plant rooms should be acoustically treated, the treatment is in form of polythene lining covered with perforated aluminum sheet.

AHU ROOM :

4.5sqm or 45sqft approx. for every100sqm or 1000sqft of air –conditioned space. If building space is valuable, the number of AHUs are less.  Instead more powerful handlers are used which can serve many floors by means of vertical ducts.

Pg. 53

Library Study

FIRE SAFETY Fire safety is of prime importance in case of a multi-storey. Some design and construction which have to be kept in mind: SEPARATION WALLS: Fire-resisting separation walls are provided which sub-divide the building. They must start at foundation and go up to the roof level through all storey's with a thickness of 9” ENCLOSED STAIRCASE AND LIFT LOBBIES: The essential purpose of the really fireproof bldg. is to completely isolate each storey. To achieve this all the communication between the floors such as staircase , lift lobby ,corridors and all shafts must be properly enclosed

CENTRALISED AIR-CONDITIONING SYSTEM: Since a fully air-conditioned building is completely enclosed so chances of fire are more since heat cannot escape. It is advisable to separate air-handling system for each floor. The escape routes (stairs, lifts) should be avoided far away. The materials used for insulating ducting should have high resistance to smoke and heat Fire dampers should be provided within the ducts which can automatically and manually be shut off. All openings around the ducts should be sealed properly.

LIFT ENCLOSURE: The walls enclosing the lift shaft should be fire-resistant at leat I hour At least one lift (preferably fire lift must have a landing door with a fire –resistance of I hour. An automatic closing device which would ensure smoke tightness is necessary. BASEMENTS: They must be provided with vents having cross-sectional area of not less than 2.5% of floor area Basements which cannot be naturally ventilated at all, should be provided with mechanical device to extract air and should be designed to operate effectively in case of fire. SERVICE SHAFTS: The service shaft enclosure must have at least one hour fire-resistance The shaft for electrical cable must be kept separate and should not be mixed with water mains or gas pipes or telephone shafts.

Pg. 54

Library Study

SANITARY UNIT REQUIREMNETS:-

Pg. 55

Library Study SPECIAL EQUIPMENT & APPLIANCES: •FIRE ELEVATORS: •At least one of the lifts should be designed to meet such requirements. •Independent source of supply of electricity should be there for this lift. •It should be large enough to carry as many as 10-12 ppl. To expedite the evacuation. •It should be a high speed elevator to reach the top most floor in one minute.

AUTOMATIC SPRINKLERS: This system consists of closely/regularly spaced pipes under the ceiling in all or the most hazardous parts of the building. They work in accordance to smoke and heat detectors. The sprinkler head has a combustible plug. The plug is designed to open at a perdetermined temperature of 70 degreee-75 degree Celsius.

FIRE FIGHTING PUMP AND EXTRA WATER STORAGE TANKS: •The capacity of the tank is dependent upon the size of the size of the building and may vary from 45,000 to 2,00,000 litres •The supply can either be stored at ground level or upper level. •A special pump is provided on the fire tank and a 100 to 150 mm dia pipe serves as a delivery line. The capacity of this pump is such that it can supply 1,200 to 2,400 litres of water per minute under a pressure of 1.4 to 3.2 kq/sq.cm on the top. •The delivery line known as wet or dry riser is usually located in the main staircase lobby of the building with an outlet on each floor known as internal hydrant.

ARRANGEMENT OF THREE AND MORE THAN THREE LIFTS FIRE PROTECTION OF LIFTS:

•A hose pipe is provided on each floor in a glass cupboard for spraying water.

In order to make the lift shaft fire-proof, the doors of the car should be fully closed type They are supposed to have a fire resistance of at least I hour

FIRE LIFTS:

MACHINE ROOM:

For buildings taller than 24 mts atleast one of the lifts should have an independent control system from the ground floor. Should be high-speed so as to reach the topmost floor within one minute.

The clear height from the top floor to the bottom of the machine room should be 3.9 mts

PLACING OF ELEVATORS: The following arrangement is recommended for elevators:

The depth of the lift pit should be 1.4 mts to 1.5 mts and should be fire-resistant.

LIFT PIT:

Pg. 56

Library Study

TERI’s GREEN BUILDING RATING TERI's green building rating evaluates the environmental performance of a building holistically over its entire life cycle, thereby providing a definitive standard for what constitutes a ‘green building’. The rating system, based on accepted energy and environmental principles, seeks to strike a balance between the established practices and emerging concepts, both national and international. The guidelines/criteria appraisal may be revised every three years to take into account the latest scientific developments during this period. The development process TERI's green building rating system (TERI–GRIHA) has been developed after a thorough study and understanding of the current internationally accepted green building rating systems and the prevailing building practices in India. The team has effectively utilized the several multi-disciplinary strengths and experiences of the colleagues at TERI to arrive at the tools that addresses cross-cutting issues in the design, development, and operation of a green building. The basic features Currently the system has been developed to help ‘design and evaluate’ new buildings (buildings that Pointson scored Rating over its are still at the inception stages). A building is assessed based its predicted performance entire life cycle – inception through operation. The issues that get addressed in these stages are as follows:Pre-construction stage (intra- and inter-site issues) 50–60 One reduction star •Building planning and construction stages (issues of resource conservation and in resource demand, resource utilization efficiency, resource recovery and reuse, and provisions for occupant health and well being). Two star •Building operation and maintenance stage (issues 61-70 of operation and maintenance of building systems and processes, monitoring and recording of consumption, and occupant health and well being, and also issues that affect the global and local environment). 71-80 Three star

SCORING POINTS FOR TERI–GRIHA

TERI–GRIHA is a guiding and performance-oriented system where points are earned for meeting the design and performance intent of the criteria. Each criterion has a number of points assigned to it. It means that a project intending to meet the criterion would qualify for the points. Compliances, as specified in the relevant criterion, have to be submitted in the prescribed format. TERI-GRIHA has a 100 point system consisting of some core points, which are mandatory to be met while the rest are optional points, which can be earned by complying with the commitment of the criterion for which the point is allocated. The minimum points required for certification is 50.

81-90

Four star

91-100

Five star

Pg. 57

Library Study STAGES SITE PLA NNI NG STA GE

BUI LDI NG PLA NNI NG AN D CO NST RUC TIO N STA GE

List of criteria Preserve and protect landscape during construction /compensatory depository forestation. Soil conservation (post construction) Design to include existing site features Reduce hard paving on site

Points

Remarks 5Partly mandatory 4 2Mandatory 2 Partly mandatory 4 3

Conser vation and effectiv e utilizati on of resourc e

Criteria 1:

Criteria 5: Criteria 6:

Enhance outdoor lighting system efficiency Plan utilities efficiently and optimize on site circulation efficiency

Health and well being Water conserv ation Energy: End use

Criteria 7:

2Mandatory

Criteria 8:

Provide, at least, minimum level of sanitation/safety facilities for construction workers Reduce air pollution during construction

Criteria 9: Criteria 10: Criteria 11:

Reduce landscape water requirement Reduce building water use Efficient water use during construction

3 2 1

Criteria 12:

6 Mandatory

Criteria 16:

Optimize building design to reduce conventional energy demand Optimize energy performance of building within specified comfort Utilization of flyash in building structure Reduce volume, weight and time of construction by adopting efficient technology (e.g. pre-cast systems, readymix concrete, etc.) Use low-energy material in interiors

Criteria 17: Criteria 18:

Renewable energy utilization Renewable energy based hot-water system

3 2

Criteria 19: Criteria 20:

Waste water treatment Water recycle and reuse (including rainwater)

2 5

Reduction in waste during construction Efficient waste segregation Storage and disposal of waste Resource recovery from waste Use of low - VOC paints/ adhesives/ sealants. Minimize ozone depleting substances Ensure water quality Acceptable outdoor and indoor noise levels Tobacco and smoke control Energy audit and validation Operations and maintenance protocol for electrical and mechanical equipment Bonus

2 2 2 2 4 3Mandatory 2Mandatory 2 1 Mandatory 2Mandatory

Criteria 2: Criteria 3: Criteria 4:

Criteria 13: Energy: Embodi ed and constru ction Energy: Renewa ble Recycle , recharg e, reuse water Waste Manage ment

Criteria 14: Criteria 15:

Criteria 21: Criteria 22: Criteria 23: Criteria 24: Health Criteria 25: Criteria 26: and Criteria 27: well Criteria 28: being Criteria 29: BUI Maintain Criteria 30: Criteria 31: LDI Green NG Criteria 32: OPE RAT ION & MAI NTE NA NCE

2Mandatory

12 6 4

Pg. 58

CASE STUDY

Pg. 59

Case Study

HOTEL Le MERIDIEN

• The internationally renowned LE MERIDIEN Hotel was established in 1972 by air force “to provide a home away from home for its customers. • The 5 star Hotel Le-meridien is built on two hectares of land at the confluence of two Major roads- Janpath and Rasina road in – New Delhi it is the heart of the city. PROJECT

Location Climate Topography Form of Project Spatial Configuration Structure Type Architect Landscape Architect Client Period of Construction

5 STAR HOTEL New Delhi Humid Subtropical Plain Land 2 Square Boxes Linear R.C.C Sharat Pradhan & Associates Bobby Architect & Associates Ravi Sharma Le Meridien Chain of Hotels 1980-1987

About Project Site Area Total No. of Rooms Year of Renovation Ground Coverage F.A.R No.of Floors

4.29 Acre (17,361sq.m.) 358 2008-09 40% 2 20

Location • A super deluxe luxury hotel, located at Windsor circle, Janpath within a 2km radius of the Central Govt. Offices, Parliament House, Rashtrapati Bhawan and the highly active commercial area and shopping district of Connaught Place.

Pg. 60

Case Study Introduction of Le Meridien and facilities 1. This Luxury Hotel is spread over 4.5 acres. 2. A grand Porch. 3. Entrance Lobby. 4. Business Centre and Lounge. 5. Convention Centre comprising of Pre Function lobbies. 6. Cloak Rooms and Banqueting Facilities with an outdoor party

lounge. 7. Public Washrooms. 8. Multi Cuisine Restaurant. 9. Atrium Cafe. 10. Indian specialty Restaurant. 1 11. Lounge Bar. 12. Roof top Restaurant and Bar. 13. Health Club. 14. Beauty Salon. 15. Spa. 16. Outdoor pool. 17. Shopping Arcade. 18. Offices. 19. Lifts and Lift Lobbies.

Site Location:Concept

Latitude: 28.38 N Longitude: 77.12E

1. The hotel has been designed on the atrium plan. 2. It consists of two square tower with rounded corners, one taller than other. 3. Theme used in this hotel is light and dark. 4. The largest tower consists the hotel block and the smaller one incorporates the commercial tower. 5. The guest rooms, various restaurants, shops, health club all are arranged along singly loaded corridor, over looking the central atrium.

Nature of clients:1. Most of the clients are corporate executives and diplomats. 2. The foreigner to domestic ratio is about 90:10. 3. For many years the occupancy rate of the hotel has been 95-100%.

Pg. 61

Case Study SITE ORIENTATION:The building faces North-East,the most favorable orientation

SITE PLAN

SITE CHARACTER:• The site is an irregular Plots having 3 entrances. • The site being small for the purpose and the overall planning is very compact. • The design is site responsive and well adapted to the site.

Pg. 62

Case Study

Hierarchy of roads on Site

Turning radius of 3m is provided and slope 1:10

Main entrance on the rasina road ramp of 6m Main entrance and Exit is from the same side

8 m wide road is provided for the cars to go the surface parking or basement parking

Way to basement Parking in and our) Service area are provided at the back of the plot covering about 500sq.m.area

ZONING:-

The site is basically divided into four zones:A-Commercial Zone and Public Zone B-Hotel Tower-Semi Public Tower C-Landscape pocket D-Service Zone

Banquet entry is form janpath road (15 m wide entrance ) It is on ground floor & surrounded by landscape garden

Service entry is kept away form banquet entry and is seprated by buffer zone 6m wide

Entrance and exits: Basically four entrances to the hotel is provided: 1. The main entrance on the Raisina road leading to entrance porch through a rounded driveway ramp. 2. 2. A main entrance space for the banquet hall is on the Jan path road. 3. 3. Service entrance is also from the Jan path road, on the ground floor provides entrance to the staff, material, trash removal and access to other mechanical areas. 4. 4. A steep sloping ramp from service entrance leads to the various service areas where there is a small parking area is provided for service vehicles. 5. 5. A entrance space for disco is on the Raisina road

Pg. 63

Case Study

FRONT OF THE HOUSE

Entry porch 1. Two entry porches one for banquet and other for main lobby areas. main lobby porch is larger and can easily accommodate 10- 12 cars whereas banquet porch can accommodate 6 cars . 2. 2. Well marked entrance. tinted glasses on the roof of the porch not only for lighting but also provides a good view from inside.

LOBBY •

lobby space has been landscaped and it has a coffee shop, two restaurants and a bar in it.

• Extensive use of reflective curtain glazing on the façade. A series of steps from the reception lobby leads to the elevator lobby. • Atrium is on the left side from the entrance and easily approachable from the reception lobby

Pg. 64

Case Study GROUND FLOOR Total 5 Banquet Hall at ground floor with

Sovereign Hall-1 Sovereign HallDesire Hall 2

different sitting capacity having one common Inspire Hall main kitchen Allure Hall

1080sq.m for 550 person sitting 750sq.m 675sq.m 236sq.m for 100 person 230sq.m for 100 peson

Both halls are divided by a wooden partition wall Column size 800MMx100MM .

porch

Semi covered outdoor dining area Trees are not cut instead the furniture is designed such a way to merge with the surrounding. The ramp leading to the main entrance cuts the direct sunlight. Service Lift

Staircase for Ground floor to First Floor

Kitchen Toilet Fire Exit

Toilet

No Lift is provided to move G.F to F.F No Help Desk is provided in Ground floor

Pg. 65

Case Study FIRST FLOOR (Main Entrance) 1. 2. 3. 4. 5. 6.

Circulation 1100sq.m

Reception The Coffee Shop (Restraunt) Atrium Area & CafĂŠ Nero Bar & Lounge Dining (Multi cusine) Shops & Utilities.

Kitchen 558sq.m Service 280sq.m Restaurant 958sq.m

Coffee shop

Main entrance porch

Bar Area

Pg. 66

Case Study RECEPTION AREA

LEVEL : +5.8M(19’-0”) •The porch opens up in the reception

lobby.

•The plain glass used at the entrance

gives the clear view of inside and outside.

•It consists of travel desk, main

desk,cashier desk,House phones.

Pg. 67

Case Study THE COFFEE SHOP (RESTRAUNT) The one our all day dining restraunt and bar serves international cuisine and a sumptuous buffet and breakfast,lunch and dinner. •Cuisine : International •Hours: 24hrs. •Capacity: 100 people •Provision: near recption lobby •Area: 120sq.mt.approx

It has different kitchen from the main kitchen provided at its back.

1. ENTRANCE

2. INTERIOR

3. OPEN KITCHEN

4. BUFFET

5. MINI CAFÉ BAR

Pg. 68

Case Study THE ATRIUM LOBBY • SIZE : 28mx28m • Height: 67 m(220’-0”) •Atrium Lobby has sitting area with small

café provided. •4 Capsule lifts & 4 Service Lifts are provided •Jewellery shops & Nero Bar is accessible from the atrium

FIRST FLOOR PLAN

AN ARTIFICIAL VIEW PROVIDED FOR THE PASSENGERS IN LIFT

PASTRY SHOP AT THE CENTER OF THE ATRIUM

ATRIUM

PASTRY SHOP

STAIRCASE FROM 1ST FLOOR TO 2ND FLOOR

Pg. 69

Case Study CAFÉ ( Caffe Chocolart) • Cuisine : Desserts • Hours: 24 • Capacity: 50 people • Provision: In the Atrium lobby • Area: 120sq.mt.approx

Raw material braught here from the main kitchen which is in the first basement

View From Top Floor VIEW FROM 2ND FLOOR

STAIRCASE TOWARDS 1ST FLOOR

MAIN COUNTER OF THE CAFE

SHOPS NEAR THE CAFE

STYLISH FURNITURE SITTING

BAR LOUNGE (NERO) • Cuisine : Cocktail & Snacks • Hours: 12pm-1am • Capacity: 40 people • Provision: In near the atrium • Area: 100sq.mt.approx

Raw material braught here from the main kitchen which is in the first basement

Pg. 70

Case Study Dining Area (EAU DE MONSOON):• Cuisine : Indian • Hours: 12:30pm-3:00pm & 19:00pm-

23:45pm • Capacity: 110 people • Provision: In near the atrium • Area: 132 sq.mt.approx Different Kitchen is provided for Dining area

2 1

DINNING SITTING

MAIN DINING AREA WITH DIFFERENT SITTING

FLOATING GLASS AT BACK OF SITTING7 FLOATING GLASS AT BACK OF SITTING7

Shops & Utilities:-

Total 6 Shops are provided on the Atrium Floor Level. SIZE: 3m x 3m Toilets : Ramp was provided access the toilets for the physically handicapped. Cater the Reception Lobby and the atrium area. 4 General Toilets 1 Handicapped Toilet Toilet size 1m x 1.3m

TOILET AREA

Pg. 71

Case Study SECOND FLOOR :-

SHOPS 810sq.m SERVICE 45sq.m

• There are total 14 shops on the second floor.

CIRCULATION 47sq.m

•Centre Shops are the premium shops having an area of 175 sq.m. •Large display windows give a unique effect to floor and also break coridor monotony. •Shopping Arcade is just below the service floor act as segregration between private

zone with Public Zone i.e,

STAIRCASE FROM 1ST TO 2ND FLOOR

SHOPS OF VARIOUS ANTIQUE PCS.

Pg. 72

Case Study THIRD FLOOR (SERVICE FLOOR):â&#x20AC;˘ The Service Floor is above the second Floor of the Hotel â&#x20AC;˘This Floor has air hating units which units which serves the restaurant and dining,

also the pipes coming from the internal ducts of the rooms above become horizontal on this floor and get transferred to the external ducts. Hight Approx- 2.1m

Pg. 73

Case Study FOURTH FLOOR :• Swimming pool is above service floor • Filteration Plant of pool is just in service floor. • Entry to pool is from gym area & change room.

Coffee Area pool

Change room Shower

Pg. 74

Case Study GENERAL INFORMATION :• Total 355 rooms designed to provide maximum comfort with facilities to international

standards.

•The Spacious rooms opening into the atrium lobby, fine dining restaurant and

excellent leisure facilities mingles the elegant style of france with warm Hospitaliy of India. • Room Measurements vary from (35-200sq.m).

GUEST ROOMS: DELUXE ROOMS PREMIUM ROOMS LE ROYAL CLUB ROOMS

107

35sq.m

70sq.m

115

50sq.m

DELUXE SUITES

PREMIUM SUITES

LE ROYAL CLUBSUITES

LUXURY SUITES

79sq.m

PRESIDENTIAL SUITES

180-200sq.m.

PREMIUM ROOM (70sq.m) -Premium and Delux Room are available from 5-19 floors -No. of Rooms= 304 -Rooms are spacious sitting + working table

PRESIDENTIAL SUITE (160sq.m) -Presidential suites are available on 18,19,20th floors -No. of Rooms= 54 -Rooms and lounge at 20th floor.

Pg. 75

Case Study TYPICAL FLOOR (5th FLOOR TO 19th FLOOR)

• ROOMS AND SUITES • 2 FIRE EXIT STAIR CASE • 4 GUEST LIFTS • 4 SERVICE LIFT

SUITE ROOM PANTRY SERVICE ELEV. PANTRY SHOP DELUX ROOM FIRE STAIRCASE GUEST ELEV. CORRIDOR

LIFT LOBBY AREA

VIEW OF ATRIUM SHOWING CAPSULE LIFT AND EXECUTIVE LOUNGE ABOVE

VIEW OF ATRIUM SHOWING

VIEW OF CORRIDOR

DELUX ROOM INTERIOR SUITE ROOM INTERIOR

Pg. 76

Case Study TWENTIETH FLOOR • • • •

PRESIDENTIAL SUITES, SUITES 1 BAR, 2 RESTAURANTS SUITE ROOM PANTRY SERVICE ELEV. PANTRY SHOP BAR FIRE STAIRCASE GUEST ELEV. CORRIDOR LOUNGE KITCHEN EXECUTIVE LOUNGE

VIEW OF SUITE

EXECUTIVE LOUNGE

VIEW OF BAR

VIEW OF PRESIDENTIAL SUITE

Pg. 77

Case Study SECTION OF BUILDING:GUEST ROOM LOUNGE RESTAURANT ATRIUM PASTRY SHOP SWIMMING POOL POOL,SPA,GYM

RECEPTION AREA SHOPS BASEMENT(PARKING) BANQUET HALLS VERTICAL CORE BASEMENT SERV. AREA COMMERCIAL TOWER

• There are 2 Basement Basement under Commercial Tower is used for Parking. • Banquet hall and Open sitting and Lounge is present on ground floor. • First Floor Area has the Reception area, meeting rooms, Shops, Restraunt, Waiting Area • Second floor is all Shop area which is approached only by Staircase from First Floor • Third Floor is Servive Floor. • Fourth Floor has swimming pool, Spa, Gym and an open area for pool party. • Fifth Floor Guest Rooms Starts to 20th Floor Comprising of 355 Rooms.

SECTION

Executive Lounge Service core

Guest Rooms

Executive Suites Atrium Commercial Tower

Service Floor

Reception

Pg. 78

Case Study BASEMENT B1 FLOOR (LVL-3.6m) Circulation is 27% approx 200

6 m wide ramp with 1:6 slope

Basement Entry

Buzz Bars

A.C PLant

Basement car parking

Electrical panel room

Head Press room

Washing Machine

Laundry

2.2 sevice corridor

Pg. 79

Case Study SERVICES 1. Water Supply and Treatment:

Source: Bore Well • The Hotel has its own system of filteration, Chlorination and changing of water. •

Boiler: 3 in number converts 600kl/hr. water into steam which is supplied to laundry and kitchen.

•

Calorifier: Vessel full of cold water of swimming pool after every 6 hrs.

2. Sewage:

•

Includes both liquid and solid waste

•

Verticle shaft are provided for sewage.

•

Sewage entrance for garbage carrying vehicle is provided

•

To have working space and for easy access vertical shafts are provided at each floor.

•

Wet wells and sumps are provided where the sewage is allowed to settle before it is pumped to the next pipe for final disposal

•

For maintenance of the sewage disposal system pumps and ejector are used.

3. GARBAGE DISPOSAL: •

Separate entrance for garbage carrying vehicle is provided.

•

There are two types of garbage storage:

DRY GARBAGE AREA: - separate stores for crushed bottles, cranes and dust bin disposal. WET GARBAGE AREA:- Air conditioned area at

temperature of

-9degree Celsius.

Pg. 79

Case Study LAUNDRY I. The Laundry of Le Meridian is 300 Sq.M. II. Soiled linen is brought to the laundry in following manner: III.The housekeeping staff changes linen in each room daily. this soiled linen is then send to the soiled linen storage room via linen chutes. Linen staff is provide near service lifts. then labeled w.r.t the room no. the clothes are then characterized as per type, for e.g. cotton, silk, woolen, etc. V. Linen area depends upon the type of hotel. VI. Typically the provided 4m sq area is sufficient for linen storage. VII. According to its types clothes area grouped into linen storage and washing laundry. Equipment in the laundry: a. 3(small) washing machine b. 3(large) washing machine c. Dry cleaner d. Calendar machine e. Shirt press, steam press (woolen, silk) f. Hot head press (cotton

AIR CONDITIONING The whole structure is centrally air conditioned Fan coil units are provided in each room to control the quantity and quality of air. A.C. plant room is on the second basement Height-6 meters. Thumb rule-1 tonnage used for 27 meters cube of voltage chilled water system. Chilled water used as refrigerant Plant room is centrally placed • No. of A.H.U.s- 5 • Total load- 1500 tone Chiller plant - 3 Nos. of 300 Ton each • All 3 are used in peak hours

13 degrees input and 8 degrees output Average temperature - 8 °C Colour code • Chilled water line - blue •Condenser line - green ¾ inch the pipes provided in all rooms. In winters, steam from the boiler is used to heat water for airconditioning. Total area covered by the AC- 37790 sq. m. • Total capacity when fully used - 1100 tons

BOILERS:

The boiler room is provided next to the parking on the first basement having an area of 170 Sq.M. At Le Meridien ,steam boilers are used to produce stem for heating water. There are 3 steam boilers each with a capacity of 3.5 ton/ hour. The hot water supply to the hotels is divided in 2 parts:

Pg. 80

Case Study PARKING:-

Sufficient car parking available at the basement. Visitors parking is available on side of the ramp leading to the porch and also on the surface. Surface Parking is available for the staff. Parking for : 250 cars ot of 50 Surface parking and 200 in Basement.

INFRENCES:- Maximum land should be used for landscaping covered Parking in Basement is must surface parking must be available for staff and for visitors ENTRANCE TO THE BUILDING: Entrance to the hotel is through vestibule which leads to the waiting area.  Staff entrance is through the back side of the hotel building.

INFRENCES:- Seprate entrance for guest and staff to be provided CIRCULATION:Vehicular movement is restricted only to the periphery of the site with only pedestrian movement allowed inside the blocks creating a very clean environment. Parking has been kept in the Basement allowing rest of the site to be landscaped

ENTRY: There are total 4 entrances to the hotel including service entries.  S ervice entrance is on the Janpath road provides entrances to staff , Material. .  Check post provided at the entrance.  Main entrance is through elevated road

PLANNING: The overall plan has two square towers with rounded corners. Elevated entrances gives a dramatic effect to the porch.  The bell captain, reception desk, information desk and admin areas re all visible to the guest on entering the lobby.  The reception lobby provided is adequate with sufficient seating for around 30 peoples.  Toilets are also well linked with the lobby.  All the public areas are located on First floor only leaving the above area to be as guest floors thus lending privacy to the upper floors.  The entrances to banquet and meeting room are seperate. Also the steps leading to various banquets are located near entrance only in the lobby area.  All fire extix staircases have not been provided on the external walls. Pg. 81

Case Study INFERENCE: • Surface parking must be available for the Staff and for Visitors. • Separate Entrance for Guest and Staff to be Provided. • Segregation of the entrance according to different functions should be provided.

Demerits :• There is no pedestrian path leading to the main entrance porch • Parking circulation is not properly channelized. •Open Parking provided is not sufficient. •The service entry is from the janpath road which does not a good impression. •It is inconvenience to the pedestrian movement coming to the hotel and restaurant. •Elevator lobby is not rigid placed. It is not visible from the entrance and is designed as a completely separate area. The service door opens up in the main guest lift lobby on each other

Pg. 82

Case Study

J.W Marriott, Aerocity(DELHI)

ABOUT:Owner:- ARIA Hotels Operator: marriott International Client: Archi-type group Designer Architect : Small Woods,Singapore Project Architect: CP Kukreja Associates Landscape design : P Landscape ltd. Area Analysis: Site Area : 23,865.8sq.m (5.9Acres) Built up Area: 9290 Sq.m. Ground Coverage : 9,180.3 Sq.m. Far Area: 52,981.4 Sq.m. (FAR - 2.2) Max.Hight: 27.5 m 6 storeys above ground and 3 basement Parking : 714 ECS 482 Rooms ,29 Suites,9 meeting Rooms

Accessibility:Metro station.Delhi Station: Airport IGI:

750m (9 min) 16.4 kms 3.4 kms

Main access is From two major roads - Northern access rd. - Aerocity access rd.

ISBT Kashmiri gate: 21.1 kms.

Pg. 83

Case Study

J.W Marriott, Aerocity(DELHI) Located just a 7 minute drive away from the Delhi International Airport, JW Marriott Hotel New Delhi Aerocity Features a Full- Services:Spa 5 Food and beverages outlet outdoor swimming pool. It has a fitness center 24 hrs Front desk . It Boasts of 24,000 sq.ft./- of flexible events and meeting room space. It Contains 482 Rooms ,29 Suites,9 meeting Rooms and 6,329.2 sq.ft./- of total meeting space

6 storey above ground and 3 basements levels - The upper Floors: guest rooms and FOH spaces.

GUEST LOBBY

GUEST LOBBY SITTING

- Lower levels meant for the BOH: B1,B2 and B3. - B2 and B3 primarily parking also including Engineering services. - B1 , at ground level, service area with a working relationship. - With other FOH spaces Among Several on-siteâ&#x20AC;? - Restaurants, including an all-day dinner, K3 and Modern Japanese at Akira Back are Speciality Restaurant in the Hotel. - There is a Queen Spa , and an all- weather outdoor pool. - There are several lounges and bar and Trump tower are being coming up in the Hotel itself.

K3 RESTRAUNT

OUTDOOR POOL

SPA LOBBY Pg. 84

Case Study

J.W Marriott, Aerocity(DELHI)

SITE PLAN Pg. 85

Case Study GROUND FLOOR PLAN

Pg. 86

Case Study FIRST FLOOR PLAN

Pg. 87

Case Study SECOND FLOOR PLAN

Pg. 88

Case Study THIRD FLOOR PLAN

Pg. 89

Case Study BASEMENT FLOOR PLAN

Pg. 90

Case Study BASEMENT FLOOR PLAN

Pg. 91

Case Study

J.W Marriott, Aerocity (DELHI) DELUXE ROOM • ROOM FEATURES •42sq.m/452sq.ft. •Air Conditioned. •This room is non smoking. •Connecting rooms are available ( For Some Rooms). •ACCESSIBLE ROOM FEATURES •This Room types mobility access rooms. •This rooms types offers accessible rooms with all roll in shower. •This rooms types does not hearing accessible rooms.

EXECUTIVE CLUB ROOM • SPECIAL BENEFITS •This room features Club Lounge Access. •Open: Sun- Sat , Open: 6:00 am to midnight. •Complimentary non-alcoholic beverages. •Exclusive Executive lounge is located. •On the 3rd floor of the hotel with 80. •Dinning Seats and a private room of seats.

King terrace guest room Area: 42 sq.m

Presidential Suite Area: 275 sq.m

Executive room Area: 84 sq.m

Trump Towers (coming up) Pg. 92

Case Study

J.W Marriott, Aerocity (DELHI) UPS ROOM :- (Basement B-3) •Meant for Refridgerators, Computers, •50kVA x 4 units. •Size :- 850 x 900 x 1800 •Finish : Kota Stone Flooring ( Hard Working). UPS ROOM :- (Basement B-3)

LT PANEL ROOM :- (Basement B-3) •Purpose Distribution of stepped Down Power •Size: LT Panel Size ( 1600 x 450 x 2000). •Finish : Kota Stone Flooring ( Hard Working).

LT PANEL ROOM :- (Basement B-3)

DG ROOM :- (Basement B-2) •4 DG Plants of 1500kVa each at 80% efficiency •Size: 5500 x 2600 x 1700 •Finish : IPS ( Indian Patent Stone Flooring)

TRANSFORMER ROOM :- (Basement B-3) • 4 Transformers 50kVA •Size 900 x 750 x 1700 •1 Reading Panel •Size 1800 x 750 x 2200

DG ROOM :- (Basement B-2)

CHILLER PLANT ROOM :- (Basement B-3) • 4 Chiller at 600TR •Size 4500 x 2000 x 2700

CHILLER PLANT ROOM :- (Basement B-3)

Pg. 93

Case Study STP :- (Basement B-3) • Purpose: Treats water from kitchen and other spaces to be repurposed for garden water, cooling tower and toilet flushing. • Finish:- Kota Stone Flooring

PUMP ROOM :- (Basement B-3) • Purpose: Contains pumps for fire pipes and water distribution. • Finish:- IPS Flooring. •Fire Pipes: MS, welded, painted Red.

LAUNDRY :- (Basement B-1) • Purpose:Handled Guest Staff and Hotel Laundry, •Finish: Vitrified non-glazed, Anti-skid tiles. •For new Staff. •A table with capacity for 20 people. •Audio – Visual facilities.

INFRENCES:Good Planning aspect and reduced Vehicular Traffic and Clash. All BOH and Service Areas well served and easily Approachable. Structuraly sound and as per Norms Earthquake Resistant. Services well distributed and integrated with the inner spaces. Designed keeping in mind the maximum comfort level for the incoming visitors.

Pg. 94

LITRATURE STUDY

Pg. 95

Net Study

About Architects : Nandu Associates Location : Madhapur , Hyderabad , India. Area : 8169.0 sq.m Site Area (2 Acres) Project year : 2012 Interior designer : Ed Poole from Singapore. Landscape design : Design cell studio. 217 Rooms, 5 Banquet Halls, 3 F&B Restraunts,sky Lounge, Business Lounge,SPA, Swimming pool and gym.

REASONS FOR SELECTION: 1. It was well designed in a small site. 2.The interrelationship of different areas of the back of the house and front of the house and their co-relationship with each other.

LOCATION Avasa is located at survey no 64 at the huda techno enclave at madhapur in the hitech city of hyderabad. Plot No. 15, 24, 25 & 26, Survey No. 64, Sector-1, Huda Techno Enclave, Madhapur , Hyderabad - 500 081 MAJOR TRANSPORT DISTANCE - International/Domestic Airport, Hyderabad: 35 kms - Hyderabad International Convention Centre: 3Kms - Railway Station, Secunderabad: 20 kms Pg. 96

Net Study DESIGN CONCEPT:1.lt was designed such an aesthically with STEPPED TERRACE

GARDENS with respect to the site 2.lt intimate interlude for relaxation,bussiness & convention 3.With 98% of the lighting being led, avasa is a highly environment friendly.

SILENT FEATURES:The hotel avasa was established in the year 2012 lt was owned by STAMLO HOTELS GROUP lT was designed by NANDU ASSOClATES Hotel avasa was established to meet the demand Of software people and tourists visting hyderabad.

•The site is wide towards the front road and narrows Down towards the back. • Highly site specific scheme. •The building follows the site, forming the letter 'A', in plan. •Due to limited open space on site, continuous green space has been conceived in the form of stepped terraces - third level to the top flooR. •LlMlTED OPEN GREEN SPACES

Pg. 97

Net Study

SITE PLAN

EX I

1-Entrance Porch 2-Lobby 172.7 sq.m 3-Reception 40 sq.m 4-Back office 131.8 sq.m 5- Restraunts 240 sq.m 6-Kitchens 206 sq.m and 35 sq.m 7-ADD Restaurant 468.8 sq.m. 8-Service Area 96.08 sq.m. 9-Grand Staircase.

M EN AIN TR Y

10-Administrative 125.8sq.m. Pg. 98

Net Study Site Plan and analysis SITE: The site is wide towards the road and narrows down towards the back. BUILDING: The building is a “A” shaped plan which was planned according to the site.

ENTRANCE

LOBBY

HIGH TECH ROAD

RESTAURANT

ENTRANCE PORCH EXIT

FIRE SHAFT STAIRCASE

KITCHEN AREA

LIFT TO SKY BARS

TOILET

SERVICE LIFT

24Hrs. DINNING REST. GUEST LIFT WATER FOUNTAIN

Amenities:•It is a 11 floor frame structure with stepped terrace gardens. •It consists of: •217 rooms •5 banquet halls •3 F&B restaurants Sky lounge •Business lounge •SPA •Swimming pool •gym

LOUNGE: 1. Two atriums have been created to characterise the areas that they represent 2. The lobby atrium at the ground level connects the grand lobby and the banquet halls. 3.The central atrium is conceived at the third level and has been created under the stepped terraces, creating a sense of openness and a distinct scale 4. This adds to the feeling of grandeur as one stands in the atrium Pg. 99

Net Study ELEVATORS:There are total 14 floors including 3 basements •3 guest lifts with 8 people capacity are present at entrance lobby from ground floor to 11 th flooor •And 2 guest lifts are present at the entrance which Leads directly to sky bar in 10th&11th floors •And 2 guest lifts are present at the entrance which leads directly to banquet halls in third flooor • 3 service lifts of capacity 13persons [1000kg] are present At service area from lower basement to 11 floor •Total there are 7 guest lifts and 3 service lifts •Size of 3 guest lifts 2x2.5m •Size of 4 guest lifts 3x2.5m •Size of 3 service lifts 3x2.5

Area: 270.423 sqm Capacity: 25

MAIN ENTRANCE

BANQUET HALL (3No.s.) :-

1.CONSTELLATION It has a separate entrance and a pre function area. It can accommodate 250 seating and it had common area for buffey this hall can be divided if required, by a sound proof partition giving two halls 2.VEGA It had a capacity of seating of 100 people 3.NOVA It had a capacity of seating of 100 people

Pg. 100

Net Study BARS AND RESTAURANT 1.Indian restaurant of capacity 250 2.ohm-chinese restaurant capacity -70 3.bridge lounge – coffee shop for guests BAR Sky lounge is a bar designed as a bridge between 10th & 11th floors

RECREATION: • gym,- 12x9m •spa - 12x9m swimming pool – 200sqm depth varies from 34feet capacity – 1lakh 50 thousand litre.

CONFERENCE & BANQUET HALLS There are five conference halls which can accommodate all types of conferences, meetings, seminars, workshops & product • 145.8 sq.m. • 100 seat well equipped and well manned

ROOM FACILITIES •Individually controlled air conditioning, •Sound proof rooms, •Telephone-two per room •International and national dialing •Broad band internet access •Tea /coffee makers •sprinklers and smoke detectors •fax machine available on request •Electric current 220v 50 cycles

MEET ORION Boardroom • 74 sq.m. • 25 seater • Situated away from disturbances

MEET OMNI Boardroom/ Classroom • 70 sq.m. • 25 seater

BRIDGE BUSINESS CLUB Lounge + Bar • Formal • Area – 180 sq.m. • Capacity – 45

Pg. 101

Net Study Dwelling Room Types:-AVASA SILVER -AVASA PLATINUM -AVASA STUDIO SUITE -AVASA GALLERY SUITE

Avasa Silver:Room –35 sqm Toilet – 7 sqm LCD TV iPod docking station Wired & wireless broadband, internet Electronic safe Personal bar Iron Board Complimentary Buffet Breakfast

Avasa Platinum Club:-

Room – 35 sqm Toilet – 7 sqm LCD TV ,iPod docking station Wired & wireless broadband internet access Electronic safe , Personal bar , Iron Board Complimentary Buffet Breakfast One Way Airport Conveyence Media Hub, Happy Hour cocktails at Bridge Business Club.

Avasa Studio Suite:Room –40 sqm, Toilet –12 sqm LCD TV , iPod docking station Wired & wireless broadband internet Electronic safe , Personal bar, Iron Board Complimentary Buffet Breakfast An hours' use of the Meeting room Two way Airport conveyance

Avasa Gallery Suite:Room -70sqm, Toilet –12sqm LCD TV, iPod docking station, Wired & wireless broadband internet Electronic safe , Personal bar , Iron Board Complimentary Buffet Breakfast 2 hours use of the Meeting room Two way Airport conveyance Complimentary Cocktails at Bridge Business Club Pg. 102

Net Study MASTER PLAN:1-Entrance Porch 2-Lobby 172.7sq.m 3-Reception 40sq.m 4-Back Office 131.8sq.m 5-Restaurant 240 sq.m 6-Kitchens 206 sq.m 7-ADD Restaurant 466.8sq.m 8-Service Area 90.08sq.m 9-Grand Staircase 10. Administrative 125.8 sq.m

THIRD FLOOR PLAN

1-Pool 500.45 sq.m 2-Terrace Plaza 726.69 sq.m 3-Gym 166.8 sq.m 4-Spa 161.1 sq.m 5-Rooms 606.56 sq.m 6-Lounge 74.66 sq.m 7-Boardroom 95.75 sq.m 8-Service Area 96.08 sq.m 9-Terrace Bar 188.3 sq.m

Pg. 103

Net Study

FOURTH FLOOR PLAN:1-Rooms 2-Service Area 96.8 3-Private meeting area 16 sq.m. 4-Business Club Lounges 180 sq.m

1 2 3

FIFTH FLOOR PLAN:1-Rooms 2-Service Area 96.8 3-Private meeting area 16 sq.m. 4-Business Club Lounges 180 sq.m

4 2 3

6-9th FLOOR PLAN:-

FIFTH FLOOR PLAN:1-Rooms 2-Service Area 96.8 3-Private meeting area 16 sq.m. 4-Stepped level seating 74 sq.m

4 2 3

2 1

Pg. 104

Net Study

THE BRIDGES There are two bridges between two room blocks, one on the fifth floor which is the business club : "BRIDGE", and the other is the doublelevel Sky-Bar, serviced by its own set of lifts, connecting the room blocks on the tenth and eleventh level, imparting a unique identity and experience to these area

SECTION:The building sections were the most important detail in the design process. The section, through the terraces explains the buildings spatial qualities at its best. The spatial drama is created by the receding terraces that seem to invite the elements right to its core. The green relief and visual connect at upper levels, is both exciting and enthusing.

Pg. 105

Net Study AREA SERVICES: WATER SUPPLY AND TREATMENT: Source: Bore well & Municipal water •2no.Of raw watertanks:60kl.Each FIRE WATER TANK MOTORS •1no.Of Ro-water tank 20kl Watertank:120kl.Each •2no.Of treated water tank. •2no.Of fire watertank:100kl.Each-the hotel has its own system of filtration , chlorination and changing of water. There is a continuous purification of swimming pool water in swimming pool tank is changed every 3months.

SWIMMING POOL WATER TANK

WATER PLANT IN LOWER BASEMENTFIRE WATER TANK MOTORS SWIMMING POOL WATER TANK 1.Water purification is done in 3 tanks sedimentation tank, carbon tank filter, sharpen tank filter 2.Hydro pneumatic system is used for pumping water from ground to upper floors Sewage: include both liquid and solid waste. Vertical shafts are provided for sewage GUEST FLOOR---SERVICE FLOOR---LOWER FLOOR---TO UNDERGROUND PIPES---MASTER PIT---TO MAIN SEWER. To have working space and to have easy access vertical shafts are provided at each floor. Wet wells and sumps are provided where the sewage is allowed to settle for sometime before it is pumped to the Next pipe for final disposal. For maintenance of the sewage disposal system pumps and ejectors are used Sewage: include both liquid and solid waste. Vertical shafts are provided for sewage BOILER: 3no Of boilers are present 1steam boiler of 600kg capacity is used for laundry 2 boilers of 3500l/hour are used for kitchen & guest rooms 3.These boilers are worked by using solar power during day time & diesel is used as alternate when no solar LAUNDRY (i.) The laundry of Avasa is 300 sq.m. (ii.) Soiled linen is brought to the laundry in following manner: (iii.) The housekeeping staff changes linen in each room daily. This soiled linen is then send to the soiled linen storage room via linen chutes .Linen staff is provide near service lifts. (iv.) Upon guest call, the laundryman goes to the room to collect laundry. The clothes are then labeled the room no. The clothes are then characterized as per type, Cotton ,silk ,woolen ,etc. (V.) Linen area depends upon the type of hotel. (Vi.) Typically the provided 9msq area is sufficient for linen storage. (Vii.)According to its types clothes area grouped into linen storage and washing laundry . Pg. 106

Net Study INFERENCES 1 PLANNING: 1.The hotel was designed with respect to the site and the landscape is provided in the form of stepped gardens as there is no space for landscape in the site 2.the bell captain, reception desk, information desk and administration area are all visible to the guests on entering the lobby. all the public areas are located on ground and first floor only leaving the above areas to be used as guest floors thus lending privacy to the upper floors Entrance to the banquet and conference halls on first floor is provided separately on entrance porch of the hotel & separate lifts were provided to them

2 ATRIUMâ&#x20AC;Ś: the atrium is 33 meters high with light taken from the sides. it gives better view from all floor.

LIGHTING : The stepped elevation faces north, bringing in natural north light into the atrium and limiting energy use. With 98% of the lighting being LED, Avasa is a highly environment friendly property

STRUCTURAL SYSTEM: For the grand ballroom, a post tensioned slab of 300mm thickness was conceived to create shallow beams and provide more clear height. A vierendel frame structural system was used for the stepped terrace to make them self supporting . The Sky bar also uses a three floor vierendeel frame system. This was used as there were large spans from 14m to 25m.

MATERIALS USED: Stones used for flooring throughout the property have been sourced from local sites within the state, reducing the carbon footprint. Aluco-bond cladding was deliberately kept to the bare minimum.

Pg. 107

Net Study

Pg. 108

Comparative Analysis AREAS SITE LOCATION

SITE PICTURE

FACILITIES

LIBRARY STUDY

LE MERIDIEN Case Study-1

J.W.Marriot Case Study-2

Avasa Hotel Net Study

INFERENCES

VARIES

New Delhi Cannaught place

New Delhi Aerocity

Hydrabad Madhapur

Mohali Sector 62

A grand porch Lobby Business centre lounge Pre function hall Clock room Banqueting Public washroom Indian restro. Lounge bar Roof top restro. Health club Beauty salon Spa Outdoor pool Office Lifts 358 guest room

A grand lobby Business lounge Office Multi purpose hall 9 meeting room Queen spa gym Sauna Conference room Library Multi cuisine restaurant Water body Private terrace room Executive Lounge Locker room

217 room Grand lobby 5 banquets 3 food and beverages restaurant Sky lounge bar Business lounge Spa Swimming pool Gym Boardroom Service area Terrace plaza Grand staircase

200 rooms Banquet 500 capacity Coffee shop Specialtiy restaurant 100 capacity Kitchen Lounge bar 100 capacity Gymnasium Swimming pool Spa & health Admin bock Club indoor Outdoor recreational areas landscaping

Lobby Reception Shops + retail Lounge bar Cloak room Parking Recreational areas Banquet Administration office Laundry Control room Dg room Guest room Dinning hall Spa Sauna Gym Multipupose hall

Pg. 109

Comparative Analysis AREAS

LIBRARY STUDY

SITE AREA

min 2 Acre

TYPOLOGY

Central Atrium or any form

APPROACH

Separate / Single Entry

LE MERIDIEN Case Study-1

J.W.Marriot Case Study-2

Avasa Hotel Net Study

INFERENCES

4.29 ACRE 17,361 sq.m.

5.9 ACRE 23,865 sq.m.

2 ACRE 8,169 sq.m.

6 ACRE 24,281 sq.m.

Central Atrium

Open spaces are provided but not centrally

Open Spaces having Stepped terrace garden

Central Atrium or any form planning higher flexibility in solving lighting and ventilation problem

There are 2 separate entries for hotel guest and Banquet.

The main gates on 2 sides for hotel guest and other for workers Separate entry for Service

2 Main Gates One for main entry and other gates for exits /service

Entrance should be prominent & visible with proper signage and separate entries for guest

CIRCULATION

Entrance is clearly marked

Entrance is not clearly marked and not from the service road

Separate entrance but clearly marked

Entrance is clearly marked

Proper circulation provides feasibility in movement and gives guidence to the visitors

PARKING

No restriction

It has 2 basements with service floors provided seperately

It has 3 basement with services in uppermost basement

No restriction On no. of basement But we provide 3 basement

Accessible rooms with great views

Efficiently designed rooms

Large and Spacious room

Rooms should be designed efficiently with no negative spaces

HOTEL AREA

Easily accessible

Pg. 110

AREAS

CONVENTION

LIBRARY STUDY

LE MERIDIEN Case Study-1

Had multiple/or may be single entrance

Had a different entrance and pre function areas with proper dining facilties.

J.W.Marriot Case Study-2

Avasa Hotel

INFERENCES

Had a different entrance

It Should have a particular entrances with pre function areas with separate dining areas

Avasa Hotel

INFERENCES

Net Study

Had multiple entrances to the particular hall which is quite confusing.

Development Areas

AREAS

FLOORS

LIBRARY STUDY

LE MERIDIEN Case Study-1

J.W.Marriot Case Study-2

Net Study

Varies

8-10 floors

GROUND COVERAGE

40%

44% Achieved 44%

60% Achieved 60%

44% Achieved 40%

40%

F.A.R

1.75

2.2

1.7

2.5

E.C.S

3ECS

358

482

217

200

NO.OF ROOMs Varies ADMINISTRATIVE AREAS

ADMINISTRATIVE AREAS

AREAS

ENTRANCE FOYER and LOBBY WAITING AREA

RECEPTION

LIBRARY STUDY

LE MERIDIEN Case Study-1

J.W.Marriot Case Study-2

Avasa Hotel

INFERENCES

Net Study

1.1 per guest room

393sq.m

530sq.m

238sq.m

220sq.m.

1.3sq.m.

26sq.m. For 20 person

39sq.m. For 30 person

19.5sq.m. For 15 person

18.2sq.m For 14 person

1.5

22.5sq.m. For 15 person

30sq.m. For 20 person

15sq.m. For 10 person

18sq.m For 12 person Pg. 111

FITNESS ZONES

AREAS

SPA

LIBRARY STUDY

LE MERIDIEN Case Study-1

J.W.Marriot Case Study-2

Avasa Hotel

INFERENCES

Net Study

60-220sq.m

120sq.m

150sq.m

108sq.m

180sq.m

SAUNA

20sq.m

40sq.m

65sq.m

44sq.m

90sq.m

LOCKER

9sq.m

20sq.m

28sq.m

30sq.m

25sq.m

SHOWER ROOM

2.5sq.m.

25sq.m. Per 10 shower

35sq.m. Per 14 shower

25sq.m. Per 10 shower

GYM

80sq.m

132sq.m

142sq.m

108sq.m

140sq.m

OTHERS AREAS

AREAS

LIBRARY STUDY

LE MERIDIEN Case Study-1

J.W.Marriot Case Study-2

Avasa Hotel

INFERENCES

Net Study

WATER BODY

Varies

163sq.m

144sq.m

128sq.m

130sq.m

LOADING / UNLOADING

25-30sq.m

30sq.m

25sq.m

22.5sq.m

26sq.m

0.4sq.m Per room

143.2sq.m

192.8sq.m.

86.8sq.m

80sq.m

LIBRARY STUDY

LE MERIDIEN Case Study-1

J.W.Marriot Case Study-2

HOUSEKEEPING

GOOD FEATURES

AREAS

POSITIVE FEATURE

Varies

Avasa Hotel

INFERENCES

Stepped garden provided if not green landscape present

Spaces should be flexible to meet different requirements waste management facility is provided on site

Net Study

Flexibility of spaces for disabled peoples with intresting flooring pattern

Well connected to nature and amazing landscape design

Pg. 112