Banquet hall design

BANQUET HALL NIRBHAY SINGH

6th semester Minor Design

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Banquet Hall Design

Material handling:

Important services to be kept in mind while designing Banquet Hall

Site planning

Staff operations:

- Employee entrance: Time keeper security?

- Receiving area: Separate receiving A banquet hall is used for many different types of functions - Employee uniform: Issuing, laundering? from trash, control, including wedding receptions, anniversaries, retirement - Employee facilities: Cafeteria, lounge, recpurchasing? parties, birthdays and corporate events. reation, housing?

- Laundry: In-house, guest laundry, hours?

- Staff communication: Paging, housekeeping - Trash and garbage: Holding, refrigeration, compacsystem? tion, glass, can wash?

- Data processing: Reservation, accounting, phones?

- Vertical circulation: Stocking of linen, rooftop Guest services: - Accounting/controls: F&B control, drop safe, restaurant, trash/linen chutes?

Space analysis for the folclosed circuit lowing functional areas: -Parking: Valet, self-park?

TV (CCTV)?

-Luggage handling: By guest or bellman, - Food preparation: Central/decenpublic or service tralized? elevators?

-Receiving -Front desk procedures: computers, room status, -Storage credit, safe deposit?

-Office -Guestroom food service: Hours, menu, cart, or tray?

-Pre-preparation -Restaurant service: hours, type of service, out-Final (Hot-food) preparation door?

-Bakery -Recreation: Hours, open to public, chil-Employee locker room and toilet dren, safety, lockers?

Pre-Preparation -Service areas -Guestroom communication: -Dining General Description Phone, cable TV, message -Bar -Where foods are processed, mixed, -Ware washing combined, held, cleaned, or otherwise made ready for final preparation -Typically occurs prior to the meal is served

-Guest arrival -Various entrances -Parking -Approach -Driveways -Sidewalks -Receiving area -Drop off point -Emergency access -Solid waste management

Relationship to Other Areas

Receiving Area – Space Requirements General Description Delivery & inspection of goods

Relationship to Other Areas Storage areas Access for vehicles Pre-preparation and preparation areas

This Receiving Area of approximately 100-120 square feet contains all the essentials and is adequate for a Banquet Hall.

-Storage areas -Final Preparation (Hot Food)

-Raw food flows from storage to pre-prep, then to final preparation (hot and cold), and finally to service.

-These functional areas need to be located adjacent to one another, following the flow of food products, for efficient design.

Flow and Spatial Relationships for Preparation

Pre-Preparation Area for Banquet Hall

Dock Area – Space Requirements

Storage

General Description -Frying, steaming, broiling, grilling, and other processes adding heat to the food -Typically occurs as the meal is served

General Description -Dry or canned food storage -Paper and cleaning supplies storage -Refrigerated storage -Utensil and cleaning equipment storage

Relationship to Other Areas

-Pre-preparation -Storage for “directs” (items that go directly from storage to final prep, such as steaks, chops, frozen french fries)

Relationship to Other Areas

-Receiving -Pre-preparation and preparation

Employee Locker Room & Toilet General Description -Rest Rooms for employee use -Secure storage for employee belongings

Relationship to Other Areas

-Can be relatively separate from other functional areas

Final (Hot Food) Preparation

A small foodservice operation served entirely by small delivery trucks requires far less space for receiving than does a large operation served by semi-trucks.

Final (Hot Food) Preparation - 300 square feet

Pre-Preparation Area 800 square feet

SPACE AND SERVICES ANALYSIS

References : Architectural Standard - Ernst & Peter Neufert Nirbhay Singh Enroll. No. - 15110016 AR 302 , Architectural Design - V

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Nagar Nigam truck or truck for garbej collection will come and treat the garbage according to theier wet or dry conditions.

Similarly sewage treatment will be done

Banquet Hall Hall Design Design Banquet

All the receiving of food items Loading and Unloading would be done in this area.

There will be security checkup then the item would be transferred to particular storage areas wheteher it is non veg, veg

STP Room

OUT

Water Tank Underground Security Checkup

Garbage disposal

DW

Here the food items for the guest dining will be received and then transferred to kitchen located on the 2nd floor of the building through the lift.

Service Entry

Stage OUT Acoording to NBC min space for car parking should be (2.75m x 5m)

Plant room

8.4m x 8.4m grid is being used.

It would cover parking space for 3 cars effectively

Kitchen

Official Entry

Reception

Multi levelParking

2 way flow

2 way flow

Dropoff point for officials

Lawn

2 way flow

Banquet hall Entry to Banquet hall

MULTI LEVEL PARKING TYPICAL FLOOR PLAN (G+3)

UP

Guest rooms are on the above floors of this side

Entrance Plaza to manage large crowd as well as parking space for large vehicles

IN UP

2 way flow

Guest Entry

Main Entry

Security/guard

Guard room Dropoff point for guests

STP room

Wet

SERVICE PLAN

Water tanks underground

Garbage Collecting Truck

Dry

Garbage collection

Dining for staff

office

Changing room Locker room Staff Entry

Veg store Kitchen Plant room(ACs, Chillars) Non-veg

Towards Lawn

SCALE - 1.400

Receiving Loading/ Unloading

Security Treat ment

Side-ways Parking

back of house, kitchen and storage plans SCALE - 1.200

Others

Final preparation

Towards Prefunction

SERVICE PLAN / BACK OF HOUSE

Nirbhay Singh Enroll. No. - 15110016 AR 302 , Architectural Design - V

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Board Room

Board Room

BanquetHall HallDesign Design Banquet Up

Verandah Service Entry for Guest kitchen/Dining

1st Floor Plan

Store

Wardrobe

Dining for guest rooms

Kitchen

Meeting Room

Up

House Keeping Room

Washroom

Entrance lobby/ waiting area (Double Heighted)

Balcony

Main Entry Terrace Garden have multifunctional use can be used for small functions or open dining.

Alternatively it can be converted into Swimming pool also.

2nd Floor Plan

Dw

Up

Dw Up Equipment store

Dw

Bridal Room

Store

Office 2 Office 1

Guest Room Entry

These Singly loaded corridors can be converted into doubly loaded for future expansion into hotel

3rd Floor plan

VVIP Room

Ground Floor Plan

Scale - 1.200

Guest ROOM bLOCK PLANS

Nirbhay Singh Enroll. No. - 15110016 AR 302 , Architectural Design - V