HOTELS

(LIBRARY STUDY)
 PLANNING
As bed room forms greater proportion of hotel construction
key to economical design largely in layout of bedroom block.
►Double-loaded block (A) capable of development into L U
courtyard plan, requires 2 stairs, considered most L
economical layout.
►Double loaded T shaped block (B) capable being I
developed into cross; also economical but 3 stairs required. B
►Single loaded block (C) capable of being developed into L
R
U or courtyard plan; not economical solution but may be
desirable. A
►Square block (D) with central core containing all vertical R
services, maids rooms etc.. compact and useful for small Y
sites where tower development may be required. S
T
►Y plan (E) requires 3 staircases and has more U
complicated structure than straight blocks, structural D
system may cause problems in public areas. Y
►Triarc (F) similar to E but more space taken up by
circulation; concave curve results in bedroom wider at
bath room end providing opportunity for larger bath room
and dressing area.
►Circular (G) requires careful handling avoid awkward
and inward facing room; not capable of extension.
►Circular with central core (H), similar to D; also
requires careful handling avoid awkward room.
 HOTEL SPACES
Hotels contain two distinct worlds (areas): the world of the guest, called the front of
house (FOH), and the world of hotel operations, called the back of house (BOH).
Typically, a hotel program separates these worlds into four main categories:
. Guest rooms LI
. Public areas B
. True back of house support areas R
A
. Covered non conditioned exterior areas R
FRONT OF THE HOUSE: Y
It comprises every area that the guest will S
see; lobbies, dinning spaces, rest rooms, T
passenger elevators, corridors, hotel U
D
rooms,etc and where they interact with the
Y
hotel staff.
BACK OF THE HOUSE:

It includes spaces for laundry

facilities, housekeeping department,
food and beverage service, mechanical
spaces , etc.

3
 FRONT OF HOUSE
RECEPTION

ASST.
MANAGER
LI
B
R
ASST SALE WORK COUNTING
MANAGER DEPOSITS ACCESS ROOM
A
R
Y
FRONT OFFICER
RESERVATIONS CASHIER
MANAGER S
T
RESERVATION U
MANAGER D
Y
TELEPHONE
Area requirements
hotel:
OPERATORSS

Manager- 9.5 sqm to

11.5 sqm
Assistant manager- 7.5
sqm to 9.5 sqm
General office- 14.0
sqm to 18 sqm
Other rooms – 7.5 sqm
 FRONT OF HOUSE

Entrance: LI
B
►Where traffic heavy with guests carrying own R
bags, provide automatic doors. Separate door to A
R
baggage room in high class hotels Y
ST
LOBBY: U
Visual Impaction - INFORMAL GATHERING D
Y
Function - CONTROL POINT
►Lobby makes the single greatest impact on the
guest, so the lobby elements and the design details
are crucial to making positive and lasting
impression on the guest.
Doors should have minimum clear width of 900
mm to allow for porter plus bags.
Lobby area- 1.2 square meters/person for a five
star hotel
ADMINISTRATION AREAS:
Visual Impaction - INFORMAL GATHERING
Function - INTERACTION
►Administrative area contains registration area,
which includes front desk (reception desk),behind
which is the registration clerk, behind is the key
and mail rack, behind which is the various
administrative spaces.
►There should be an accounting and book keeping
offices, managers office, assistant managers office
and office for head of food and beverage department.
►Mail sorting
Reception room should
- The reception desk be placed
should behindtothe
be visible
registration desk for easy functioning.
the guest immediately on entry and it should be on
►These spaces, which are accessible to the public,
isthe
of route to theimportance.
the utmost lifts and stairs.
Dimensions: front desk 1.2m set back. Planned around 1.5-
1.8 m workstation.
 CIRCULATION

Circulation-In planning a key factor is efficient and segregated circulation. The

planning is done to facilitate the separation of the guest movement from staff and
maintenance personnel. The four main generators of circulation are: LI
Customers B
staff R
deliveries A
Services R
There are three patterns: Y
GUEST: S
car park / garage – main entrance/ T
subsidiary entrance – reception – lifts - / U
staircases – corridors – bedrooms / public D
rooms. Guest leaving the bedroom must Y
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
vertical zoning and relationship of different areas.
– laundry – linen store
 V.CIRCULATION

►Hotels of more than 2 storey's should be provided

with passenger service elevators. Except in small LI
hotels all elevators should be duplicated provide B
R
efficient service and standby in case of breakdown or A
repair. R
Y
►Number and speed of elevators will depend on type S
and population of the building. Better make service T
U
elevators large enough to take trolleys
Elevators and personnel.
are provided according to the D
►If possible plan all elevators in 1
number bank
of guest or tower with
rooms. Y

service elevators opening to kitchen area and

passenger elevators opening directly
Number of
rooms to guest
Guest cars
per 100 lobby.
Service cars
per 100 rooms
►Separate baggage elevators not required
In hotel
except in
Rooms

deluxe hotels. 50-100 1.3 1.0

150-550 0.7 0.5

Recommended lobby dimensions

for various layouts of elevator
groups.
SERVICE CIRCULATION- one service elevator
must be provided for every three passengers
elevators and these should open into a service
lobby on each floor. Freight elevators are also
provided for transportation of heavy equipments.
Adequate height- 2600 mm
Capacity- 2000-3000 kg for freight
Car speed- 0.5 m/s for freight
RAMPS- ramps are generally used for disabled
Car inside- 2000 x 3000 mm
guest, service routes transporting goods and
Lift well- 2900 x 3400 mm
equipment by trolley
Machine room- 2900 x 5900 mm
Maximum gradient (foot traffic) 1:10
Short ramps for disabled and trolleys 1:12
Long ramps for disabled and heavy equipment
1:20
 GUEST BEDROOMS

Visual Impaction - ENHANCE VIEWS

Function - MAXIMUM ACCOMODATION WITH GRAET COMFORT LI
Guest rooms: B
►The types of guest rooms in the hotel field today are twin-bedded rooms, single R
occupancy rooms and studio rooms or suite rooms.
►Twin bed rooms: two beds between a night table are mostly preferred. A
►For suite rooms there should be two rooms with adjoining doors. One is the R
studio room and the other is the rest room or bedroom. Y
►Studio room acts as a living room consists of comfortable sofa, breakfast ledge, S
writing table and small kitchenette with a mini bar if necessary.
T
►Sitting space or relaxing area to be placed near the window to have a good look of
the city. U
►Lavatories must be provided both in the studio room and rest room. D
Y

AREAS- corridor widths and bedroom sizes are more

in case of expensive hotels. In the preliminary design
stage the overall bedroom areas are:-
2-star: 20-22 sq m
3-star: 25-27 sq m
4-star: 30-34 sq m
5-star: 36 sq m minimum
BEDROOM CORRIDORS- corridors in
bedroom areas should be minimized. Width
varies from 1.8 to 2.0 m for a five star hotel.
Access to all guest bedrooms should be free
from steps. At least 50% should be accessible
BEDROOM LAYOUTS-Rooms can be located on
for the physically challenged people.
one side of the corridor or on both sides. The
former allows natural light into the corridor and
makes in pleasant. It also allows a short duct
connecting internal bathrooms with the external
face of the corridor cutting out the need of
mechanical ventilation. latter arrangement is
cheaper saving up to 20% of the area and about
15% of the total cost of the project
 GUEST BEDROOMS

SUITES:
A suite is defined simply as a living room
connected to one or more bedrooms. LI
Larger hotels frequently provide a B
hierarchy of suites, from single-bay living R
rooms with a sleeping alcove to multiple- A
bay living rooms with perhaps six R
adjoining rooms, including dining/ Y
conference rooms and several bedrooms. S
T
U
D
Hospitality suites are Y
intended for large
groups, such as at
conventions where they
are the focus of
corporate entertaining.
The suites show two
distinct lounge areas in
addition to the
conference/ dining area
Fig: hospitality suite with its own pantry; one
or more bedrooms
generally interconnect
 RESTAURANTS

Food and beverage space:

Generally one or more restaurants and cocktail lounges are clustered conveniently
around the hotel lobby. These and other more specialized types of food and beverage
outlets - specialty, rooftop and theme restaurants, snack bars. Lobby - bar and LI
B
entertainment lounges - form a second more complex of public spaces.
R
A
TRADITIONAL TYPE: R
• Should have space for a display table. Y
• Generous spacing and seating arrangements of the tables.
S
SPECIALITY RESTURANTS: T
• Display cooking, grill, a dance floor, and special decorative effects U
• Bar might be included D
ETHNIC RESTURANT Y
• Specialize in oriental food
• Character expressed by rituals of food presentation and service
ARRANGEMENTS:
• The organizational sequence is dependant on type of meals served, number of
customers and their types.
• Structural columns best in middle of group of tables or at the corner of a table
•Typical areas for high class restaurant: 2.0 – 2.4 m sq per seat.
• Service areas : sqm/ cover
• Main kitchen : 0.9 -1.0
• Banquet kitchen : 0.2 – 0.3
•Satellite service kitchen : 0.3 – 0.4
• Furniture stores (ballroom): 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
 RESTAURANTS
•PLANNING OBJECTIVES:
•All food outlets need direct, close access to the kitchen except outlets with minor food service that may be
served from pantries.
•All beverage outlets need service backup, either to the kitchen or to the bar.
•Should be easily located from public flow areas, visibly form the lobby.
•Should have exterior frontage and direct outside access. LI
•A good starting rule of thumb is to provide restaurant seats equal to 0.75 times the number of guest rooms and B
lounge seats equal to 0.5 times the number of guest rooms.
•Separate Sections: Divide restaurants into two or more spaces so that portions can be closed during periods of R
low occupancy. A
R
Y
S
T
U
D
Y

Fig: space requirements

TYPE CHAIR KITCHEN DINING for sever and dinner
OCCUPANY REEQUIRED SQ M AREA SQ
PER WHEEL /COVER M/SEAT
EXCLUSIVE 1 0.7 1.8-2.0
RESTAURANT
NORMAL 1.5 0.4-0.5 1.6-1.8
RESTAURANTS
 RESTAURANTS

LI
B
R
A
R
Y
S
T
U
D
Y
DIFFERENT POSSIBLE ARRAGEMENT OF TABLES IN A
RESTAURANT

MAIN AISLE MIN.2.0 M WIDE

INTERMEDIATE MIN. 0.90 M WIDE
SIDE MIN 1.20 M WIDE

DETAILS OF AISLES WIDTH

Fig: parallel table arrangement

 KITCHENS
►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.

LI
B
R
A
R
Y
S
T
U
D
STORAGE AREAS PERCENT Y
►Dry food storage 30%
►Refrigerated food storage 25%
►Frozen food store 10%
►Beverage store 15%
►Ref.,beverage store 5%
►Non food store 15%
Approx. space allowances for kitchen planning including food store, cold room,
wash up, chef’s office:
►Main restaurant kitchen area: 1.4 m2 x no of covers
►Banquet kitchen & service area: 0.2 m2 x no. of covers
►Coffee shop kitchen: 0.3 m2 x no. of covers
►Separate independent café: 0.45 m2 x no. of covers
 BARS

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 LI
normal restaurant. B
R
Format:
A
►· Typical U format with 12 seats min length 600/P = 7200. This length may be R
served by 1 waiter if meals pre-cooked; Y
S
T
U
D
Y
 FUNCTION SPACES

Including the meeting, banquet, reception and exhibit spaces, which form a major
core in many medium and large hotels and in conference centers, variously referred
as ‘FUNCTION SPACE’.
Space allowances: LI
►Banquet style seating:1.1 - 1.3 sqm/P B
►Meetings: table groups: 0.9 - 1.1 sqm/P R
►Theatre style : 0.5 - 0.6 sqm/P A
R
Planning Objectives:
►Group all functions areas together, although in major convention hotels, some Y
separation may be desirable. S
►Provide a separate function entrance from the street or parking area. T
►Should be close to Lobby. U
►Provide direct access form kitchen or banquet pantry.
D
►Provide sufficient storage.
►Design banquet independent of the guest room tower so as to simply the building Y
structure.

HEALTH CLUB- its main focus is a combination of exercise equipment and health
facilities... The health club should have a direct access from the guestrooms
separate from the public areas.
Number of toilets for health clubs-
1 shower for every 40 bathers
1 water closet for every 40 women
1 water closet for every 60 men
ARCHITECTURAL DESIGN CRITERIA FOR
MEETING SPACE:

►Divisibility: No. of subdivisions and proportions

of each Storage of dividing walls, acoustic rating of
dividing walls.
►Proportions: Location and views to head table
or stage.
►Structure: full span, no columns
SWIMMING POOL-Projection
►Ceiling Height: Now a days eachuse
Booth, hotel
of
requires a swimming
exhibitions, poolcost
chandeliers, to be
of included in the
divisible walls.
Load:The
hotel design.
►Floor Used forarea
pool displays
must&beexhibits.
separate
►Access: To each
from the public subsection,
areas storage,
for keeping display
the privacy of
access, emergency
the guests. The poolexists.
should be placed so that the
►Windows: Desirability
guest can reach it directly from their bedrooms.
The pool should be oriented so that it receives
unobstructed sunlight from mid morning to late
afternoon.
 DIAGONAL PARKING
60◦PARKING–
Relatively good entry and exit to parking
bay.
Small area/parking45◦ space.
PARKING–
Arrangement is often used and meant for
Good entry to parking bay and
one way traffic only.
exit. It’s a normal type of layout
and relatively required small
area/parking space. Its also
meant for one way traffic only .
Required space
23-26 SQ. MT./CAR
For disabled it should be more
30◦ PARKING: than 3.50m wide ,whereas
This parking is considered
normal width =2.30x5m
easiest
And safest for parking
CAR PARKING:
THE NEED FOR PARKING WAS ONE OF THE PRIMARY FACTOR
TO THE
• DEVELOPMENT OF THE HOTEL CONCEPT. PARKING SHOULD
SENSITIVELY
• DESIGNED AS PART OF THE IMAGE OF THE CENTRE, WELCOM
EASILY
• IDENTIFIED AS ENTRY POINTS FROM INCOMING TRAFFIC RO

• PLANNING REQUIREMENTS VARY ACCORDING TO THE SIZE A

LOCATION .

• PROVISIONS MUST BE MADE FOR CARS TO DROP OFF PASSEN

EASILY AT THE
•MAIN ENTERENCE,AND THEN GO TO THE PARK;THE DRIVER M
BE ABLE TO
• RETURN EASILY ON FOOT TO THE ENTERENCE TO REJOIN GU
BEDROOM CORRIDORS:
CORRIDOR IN BEDROOMS AREAS SHOULD BE MINIMISED.
WIDTH VARY FROM 1.8M TO 2.0M WIDE .

LINEAR ROOM ROOMS AROUND A

ARRANGEMENT SQURE COURT

L-SHAPED ROOM
ARRANGEMENT T-SHAPED ROOM
ARRANGEMENT
ACCESS AND CAR PARKING:
Hotel parking is the total sum of the parking spaces per room for
Guests plus additional employees & public areas- restaurant, bars,
Banquet halls & any recreational activity.
Pedestrian and vehicular access to the hotel needs to be determine
Access for guests and hotel servicing must be clearly separate .
FOOTPATH:
The min. Width of foot paths should be 1.5m
The pedestrian should not move through the parking provided, to
enter the hotel. It shall
be separate without any conflict point with the vehicular moveme
The drivers after parking the vehicle need not to walk more than
m to enter
the complex.
For pedestrians the location of exits, whether stairs or lifts, should b
visible from any
point within the car park.
 ECS (Equivalent Car Space)
Term used for calculating the total Parking Requirement of the Building.
Equivalent car space = 2 x built up area / 100

Standards for different areas

27 sqmt./ECS for ground parking
32 sqmt./ECS For basement
39 sqmt./ECS For stilt parking
30sqmt./ECS For multilevel with ramps
16sqmt./ECS Automated multilevel
with lifts

1 Car = I ECS
2 Two wheelers= 1 ECS
BUS/Truck = 2ECS
BASEMENT PARKING:
Ramp plays an important role to reach the parking provided
Basement are those floor level. On average >1.30m or 4’3” below
in the basement.
the surface of the ground.
The maximum ramp slope should be 15 percent.
Ramp may be straight, curved or a combination.
No single ramp system is best for all applications.
SECTION OF A
RAMP

10’MIN

10’MIN
SERVICE CORE:
this is the most critical & attention needed zone as the str. &
flexibility in the public spaces very much intended on it. This
includes of zone of public toilets, guests lifts, service lifts, ducts, &
pipe layouts.
it also includes elevator shafts, elevator lobby, staircases, toilets,
M&E plant room (a.h.u.), auxillary rooms like pantry & cleaning
material room, service riser ducts, water distribution pipes, electrical
pipes, risers for telecommunication and data systems.
Its structure can contribute
LIFTSto– the structural stability
PANORAMIC ofLIFTS
the building.
To have significant potential benefits a reduction
VERTICAL ON THEof thickness
INSIDE OF of wall
THE BUILDING
significantly reduce theCIRCULATION
structural cost about 30 to 40 %. Significant
savings in construction cost can be made by reducing floor to floor
height as direct saving in material cost and architectural finishes for
façade.
SERVICE ENTRANCE :
Planning concepts – in large hotels, separate entrances for goods and staff. Incoming should be
kept separate from outgoing refuse.
Control room, goods reception or steward office, wash down, weighing machines should be
provided. Provide clerk’s office controls the unloading space, parcel’s room & time clock.

Minimum size of goods lift is

1.82 x 1.21 sq.mt. or 6’ x 3’-9”.
The receiving and the trash area
require 2 to 3 sq.ft. per guestroom.
 FIRE ESCAPES OR EXTERNAL STAIRS
Fire escapes shall not be taken into account in calculating the
evacuation time of a building.
 All fire escape shall be directly connected to the ground.
 Entrance to the fire escape shall be separate and remote
from the internal staircase.
The fire escape shall be constructed of non-combustible
materials, and any doorway leading to the fire escape shall
have the required fire resistance.
 No staircase, used as a fire escape, shall be inclined at an
TYPICAL
angle FIRE FIGHTING
greater than 45° REQUIREMENTS
from the horizontal.
Type
Fireof escape
installationstairs shall
Underground
tank
have straight
Terrace
tank
flight
Pump not
at UG lvlless than
Pump 75 cm
at T.lvl

wide with 20 cm treads and risers not more than 19 cm. the no.
One wet riser cum down 2,00,000 liters 20,000 liters 2400 liters / min. 700 liters / min.
of risers
comer /shall be limited to 15 per flight. at pressure
1000 sq.m at pressure

 Hand rail shall be of height not less than 100 cm. 0.3 N/ sq.mm 0.3 n/sq.mm
TOILETS FOR COMMERCIAL BUILDING-

S.No. Fitments For Male Public For Female Public Male Staff Female

Staff
i) Water- • 1/100 Persons up to • 3 /100 persons up to •1 for 1-15 •1 for 1-12
400 persons 200 persons persons persons
closets
• For over 400 • For over 200 persons •2 for 16-35 •2 for 13-25
persons add @ of 1/ add @ of 2 /100 persons persons
250 persons or part persons or part thereof
thereof

ii) Ablution 1 in each WC 1 in each WC 1 in each WC 1 in each WC

taps
1 water tap with draining arrangements shall be provided for every 50 persons or
part thereof in the vicinity of water-closets and urinals
S.No Fitments Male Public Female Public Male Staff Female Staff

iii) Urinals 1 for 25 persons or •Nil, up to 6 persons

part thereof •1 for 7-20 persons
•2 for 21-45 persons

iv) Wash 1 for every 200 1 for every 200 1 for 1-15 1 for 1-12
persons or part persons or part persons persons
basins thereof thereof
2 for 16- 2 for 13-25
35persons persons

v) Drinking 1 per 100 persons or part thereof

water
fountain
TOILETS FOR RESTAURANTS -
 Fixed tilt mirror - 400 x
702 mm
Full length mirror - 610 x
1524 mm
Laminated plastic
Countertop mounted height -
864 mm
Wheelchair toilet compartment
Grab bar - 38mm
dia
toilet layout Clearance from wall - 38 mm

All passageway – 1118 mm

wide mini
Wheelchair turn
Around space - 1524x
Toilet for disabled persons
1524 mm