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    5 Star Hotel

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    arshad rahman
    The document discusses key considerations for hotel spatial planning and design, including: 1. Guest rooms, public areas, administrative offices, and service areas must be planned to separate customer and service functions while allowing efficient service. 2. Circulation spaces like corridors are important for guest and staff movement, and must be integrated with service lines. 3. Parking, luggage handling, front desk operations, food service, restaurants, recreation, and other facilities all impact spatial design. 4. Standards, codes, and functional requirements must be followed for safety and operations.

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    5 Star Hotel

    Uploaded by

    arshad rahman
    928 views22 pages
    The document discusses key considerations for hotel spatial planning and design, including: 1. Guest rooms, public areas, administrative offices, and service areas must be planned to separate customer and service functions while allowing efficient service. 2. Circulation spaces like corridors are important for guest and staff movement, and must be integrated with service lines. 3. Parking, luggage handling, front desk operations, food service, restaurants, recreation, and other facilities all impact spatial design. 4. Standards, codes, and functional requirements must be followed for safety and operations.

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    5 STAR HOTEL

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    The document discusses key considerations for hotel spatial planning and design, including: 1. Guest rooms, public areas, administrative offices, and service areas must be planned to separate customer and service functions while allowing efficient service. 2. Circulation spaces like corridors are important for guest and staff movement, and must be integrated with service lines. 3. Parking, luggage handling, front desk operations, food service, restaurants, recreation, and other facilities all impact spatial design. 4. Standards, codes, and functional requirements must be followed for safety and operations.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    928 views22 pages

    5 Star Hotel

    Uploaded by

    arshad rahman
    The document discusses key considerations for hotel spatial planning and design, including: 1. Guest rooms, public areas, administrative offices, and service areas must be planned to separate customer and service functions while allowing efficient service. 2. Circulation spaces like corridors are important for guest and staff movement, and must be integrated with service lines. 3. Parking, luggage handling, front desk operations, food service, restaurants, recreation, and other facilities all impact spatial design. 4. Standards, codes, and functional requirements must be followed for safety and operations.

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    of 22

    5 STAR HOTEL

    -Ar A.JAGAN
    ARRANGEMEMT OF HOTEL

    Hotels provide a service to their customers


    whose requirements are:
    • Clean, quiet and comfortable rooms
    • Good food
    • Good service, and
    • Value for money

    Four distinct types of areas are involved:


    guest rooms, public areas, administration
    offices and ‘back-of-house’ facilities.
    Relationships between these areas must be
    planned to provide separation of customer
    and back-of-house areas but also allow
    efficient service without cross-circulation or
    distraction
    CIRCULATION SPACES

    Corridors, lobbies, etc. are the backbone of the Hotel circulation. Not only do the
    guests depend on them for transportation, the service personnel also depend on
    them for efficient service delivery.

    Crucial part of circulation space design is its integration with the service lines,
    i.e. various shafts for electrical and mechanical services, and fire escape staircases,
    etc.

    PARKING: VALET OR SELF-PARK


    In valet parking, the user does not have to go to the on-site parking or basement
    level car park to park his car; a valet does that for guest, whereas, if the user has
    to park a car himself then there has to be a separate lift for the guests to travel to
    the guest lobby. The circulation in the basement car park could be more efficient
    and swift.

    LUGGAGE HANDLING: BY GUEST OR BELLMAN


    In case of luggage handling, the decision is generally dependent on the scale of
    the hotel. In 4 Star and above hotels, bellboys are necessary to carry the
    luggage of the guests.
    FRONT DESK PROCEDURES: COMPUTERS, ROOM STATUS
    These are a few questions which don’t necessarily affect the spatial design of the
    lobby but surely affect the furniture design and the related buffer space to be
    allotted for guests and staff movement.

    GUESTROOM FOOD SERVICE: CART OR TRAY


    Guestroom food services are one of the most important factors to be considered
    while designing the service core of a hotel. As a thumb rule, 2.5 minutes is
    considered the optimum time for food to reach from the central kitchen to the
    guest room.
    RESTAURANT SERVICE:
    HOURS, TYPE OF SERVICE,
    OUTDOOR
    Restaurants are a major part
    of the hotel’s income from
    non-residential guests.
    HRACC guidelines demand
    that every 5-Star hotel has a
    24- Hour Coffee shop and an
    All Day Dining facility for the
    guests.
    Coffee shop is to be placed or just adjacent to the guest lift lobby so that the
    guests could be provided with an informal meeting space.

    All - day dining should also be provided in maximum proximity to the main lobby, as it
    would be dedicated to the nonresidential customers coming in every hour of the day.

    RECREATION: HOURS, CHILDREN, SAFETY


    Recreation facilities are some of the major selling points of any hotel. Recreation
    facilities include Discotheques, children’s playing areas, casinos, etc.
    The placement and design of these areas are very crucial as they are totally public in
    nature and require much more physical monitoring and security facilities. The
    ancillary services to these spaces have to be designed very carefully.

    SITE ANALYSIS & SITE DETAILS- DON’T FORGET


    IN FOCUS
    DEVELOPMENT of FORM
    SPACE PLANNING
    SPATIAL DISTRIBUTION OF FUNCTIONAL SPACES IN HORIZONTAL and VERTICAL PLANES
    CIRCULATION
    SPATIAL ARRANGEMENT IN VERTICAL PLANE
    SERVICES
    RELEVANT STANDARDS & CODES

    • Habitable room height - 2.6 m (From floor level to ceiling)


    • For air – conditioned room - 2.4 (From floor level to false ceiling)
    • Height of toilets - 2.2 m (minimum)
    • Height of parapet from finished floor level - 1.05 meters
    • 1 lift for every 100 bedrooms (minimum)
    • Service lifts at 2 for every 3 passenger lifts
    • Min. width of staircase: 1.5, T =300 mm, R= 150 mm
    • Length between 2 staircases is limited to 48 m (160’)
    • Distance between any room door and a staircase should not exceed (180’)
    • Corridors - Bedroom floors – 2.2 m (min.)

    GENERAL FACILITIES
    Reception,
    Cash and information counter attended by highly qualified,
    trained and experienced personnel,
    Conference facilities in the form of one each or more of the
    conference halls,
    Banquet halls
    Private dining rooms
    Book stall,
    Beauty parlor,
    Barber shop,
    Recognized travel agency,
    Money changing and
    Safe deposit facilities,
    Luggage room,
    Florist ,
    Shop for toilet requisites
    Medicines on the premises.
    CONCEPT DEVELOPMENT
    FEW POINTS TAKEN INTO CONSIDERATION
    1. Balanced consideration of Site
    2. Environment
    3. Space Requirements
    4. Functionality
    5. Connectivity
    6. Convenience
    7. Aesthetics
    KITCHEN SPACE PLANNING
    A well planned kitchen should:
    • Provide adequate storage for raw materials
    • Provide adequate space for food being prepared
    • Provide adequate space food awaiting service
    • Provide adequate storage for equipment, utensils, crockery and cutlery
    • Be efficient and effective in terms of movement of staff, equipment, materials and waste
    • Provide an area for checking in stock

    IS 6074: 1971 (Code for Functional Requirements of Hotels, Restaurants and other
    food service establishments).
    Recommended that in a kitchen each person needs 10 m2.

    Food Delivery or Receiving


    This includes the receiving of purchased goods, which involves: handling, checking,
    recording, unpacking or packing.
    Storage
    •The amount of storage space and the type of storage will depend on:
    • The size of the kitchen
    • The volume of business
    • Delivery frequency
    • The length of storage
    •The type of storage (frozen, refrigerated or dry)
    Storage of meats and poultry should be separate from dry foods, vegetables, fruit
    and pastry. The area for vegetable preparation should be near the delivery door.

    Preparation and Cooking


    The main preparation areas in food premises
    are for:
    • Meat preparation
    • Vegetable preparation
    • Fish preparation
    • Pastry/dessert preparation
    WORK SPACE DIMENSIONS
    It is recommended that provision be made for the following:
    Clearances
    Up to 1200 mm clearance in front of storage areas with a sliding door
    1200 mm x 1200 mm clearance in front of other rooms with swinging or folding
    doors (e.g. dining room/server doors)
    Cupboards and shelves
    Sliding shelves under the kitchen counter and built-in oven
    Insulate or build an enclosure around the pipes under the sink to avoid risk of burns
    while allowing for proper clearances

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