Downloaded 892 times
Uploaded byArchiEducPH
ARCHINT: Hotel Design 1.0
The document outlines guidelines and regulations for hotel design, referencing various building codes and laws. It details planning considerations, space utilization, guest room features, accessibility for differently-abled individuals, and necessary safety and communication facilities. Additionally, it emphasizes elements that enhance ambiance, such as functional lobby design and eco-friendly practices.
More Related Content
Similar to ARCHINT: Hotel Design 1.0
More from ArchiEducPH
![74676371-Coagulation-and-Flocculation[1].ppt](https://cdn.slidesharecdn.com/ss_thumbnails/74676371-coagulation-and-flocculation1-260116154109-a3cbf55e-thumbnail.jpg?width=640&height=640&fit=bounds)
ARCHINT: Hotel Design 1.0
- 1. HOTEL DESIGNby thebook ARCHINT 3T SY 2015-16 DLS-CSB HOTEL DESIGN
- 2.
- 3. Presidential Decree 1096(National Building Code) – P.D. 1096 • GROUP A – Residential Dwellings • GROUP B – Residentials, Hotels, and Apartments Group B occupancies shall be multiple dwelling units including boarding or lodging houses, hotels, apartment buildings, row houses, convents, monasteries, and other similar building each of which accommodates more than 10 persons. HOTEL DESIGN
- 4. Republic Act 9514(Fire Code) – R.A. 9514 • TYPE A. Residential occupancies are those occupancies in which sleeping accommodations are provided for normal residential purposes and include all buildings designed to provide sleeping accommodations. • TYPE B. Residential buildings, structures or facilities are treated separately in the following groups; • 1. HOTEL • 2. Dorminotires • 3. Apartment Buildings • 4. Logding or Rooming Houses • 5. Single-and-two family dwellings HOTEL DESIGN
- 5. RA 9514 • TypeB, No. 1 – Hotels Includes buildings or groups of building under the same management in which there are more than 15 sleeping accommodations for hire, primarily used for transients who are lodged with or without meals, whether designated as a hotel, inn, motel or by any other name. So called apartelle, condotel or pensions houses shall be classified as hotels, because they are potentially subject to transient occupancy like that of hotels. HOTEL DESIGN
- 6. •P.D. 1094 •R.A. 9514 •B.P.220 •P.D. 954 HOTEL DESIGN
- 7. Planning Considerations forHotels • Two categories of service: 1. Front-of-the-House: comprises every area that the guest will see (i.e. lobbies, dining space, rest rooms, passenger elevators, etc) 2. Back-of-the-House: general services area which is the most critical part of the plan; absorbs all orders and demands making everything possible. HOTEL DESIGN
- 8. In planning trafficcirculation, there should be no mingling of the Front House services with those of the Back House. HOTEL DESIGN
- 9.
- 10. 1) Hotel GuestRegistration - should be located visibly from the hotel lobby - size is determined by the hotel size - 1000 room hotel = three (3) registration clerks - 100 to 200 rooms = one (1) or at most two (2) reg. clerks HOTEL DESIGN
- 11. 2) Administrative Area •Must be accessible to the public • Deals with guests seeking arrangement HOTEL DESIGN
- 12. 3) Lobby • Necessaryfor all HOTELS • “the bigger the hotel, the bigger the lobby” • Establishes the mood for the hotel; creates proper ambience HOTEL DESIGN
- 13. 4) Elevator • Mustbe visible immediately from the entrance or from registration area • Must be located in shortest walking distance of the guests • Service elevator should be separate and apart from the guest elevator HOTEL DESIGN
- 14. 5) Guest FloorCorridor • No guest room should be placed opposite the elevator • Corridor length less than 50 meters long • 45 meters (w/o sprinkler), 60 meters (w/ sprinkler) • Normally, 1.80 to 2.00 meters corridor width is adequate • Setback doors by 300 to 600 mm to give each room-entrance a feeling of privacy and individuality HOTEL DESIGN
- 15. 6) Types ofRoom • Twin bedded room = most common (Double Double) • Single occupancy room (King, Extended King) • Studio room or suite HOTEL DESIGN
- 16. 7) Size ofBed • Single Bed = 1.05 meter wide • Full Size Bed = 1.35 meter wide • Queen Size Bed = 1.50 meter wide • King Size Bed = 1.80 meter wide • Standard Bed Length = 1.95 meter long HOTEL DESIGN
- 17.
- 18. 8) Estimating Areafor Meeting or Banqueting Space • 4.60 sq. m. per standing person • 1.0 – 1.40 sq. m. per person seating at a table • 0.83 sq. m. per person seated for a seminar • Foyer or pre-banquet space is 25% of actual dining area HOTEL DESIGN
- 19.
- 20.
- 21.
- 22. 9) Main Spacesof a Typical Hotel according to Function • Public space • Concession space • Sub rental space • Food and beverage service area • Guest room space • General service space HOTEL DESIGN
- 23. The Coke Analogy(by: Ar. Lichauco) Space can be seen as a fluid entity that needs a strong physical boundary to contain it. However, unlike fluids, space is not directly dependent on the physical boundaries for containment. Given this definition, the exploration of the nature using what we would refer to as the coke analogy; HOTEL DESIGN
- 24. How to getthe ambiance? COKE ANALOGY By Ar. Dan Lichauco (ARCHION) HOTEL DESIGN
- 25. If a fluidis to be contained, does a difference in color, shape, texture and material of the vessel affect the fluid? HOTEL DESIGN
- 26. In terms ofphysics and chemistry, the nuances of the vessel will not affect the fluid. But in terms of perception, these changes in form, color, texture and material will affect the fluid and how it is viewed by the user. HOTEL DESIGN
- 27. Let us expandthis analogy. One can technically drink a Coca-Cola from a tall clear glass filled with ice and feel that this was a normal-if not refreshing- occurrence. What if we were to put a soda in a large ceramic mug or coconut shell? Since the drinker is used to the tall, clear glass, drinking from the mug or the shell will not actually alter the taste of the soda but will psychologically affect the drinker enough to actually change his perception of taste. HOTEL DESIGN
- 28. How to getthe ambiance? COKE ANALOGY By Ar. Dan Lichauco (ARCHION) HOTEL DESIGN
- 29. In other words,soda in a coconut shell or ceramic mug would not taste the same as soda in a tall glass filled with ice. HOTEL DESIGN
- 30. In this example,the perception of the soda’s taste was affected by the form, color, texture, and materiality of the vessel. More importantly however, we must realize that it is also the symbolic association of the vessel that caused the alteration of taste perception. A ceramic mug is commonly associated with hot beverages while a coconut shell would be used more for native drinks. HOTEL DESIGN
- 31. “The Paradox ofAttributes” These attributes have the ability to change the perception of space through scale, contrast, and inherent meaning without affecting the physical and spatial boundaries. It is the change in perception that affects the space more so than an actual physical change. (Lichauco, 1995) HOTEL DESIGN
- 32. Further analysis ofFilipino Space will expand this paradox. Aside from the attributes that are used to identify and categorize Filipino Space, there is added a new dimension, that of materiality and meaning. HOTEL DESIGN
- 33.
- 34.
- 35.
- 36.
- 37. 5 Hotel LobbyTips: • Add more functionality • Provide space for socialization • Make it comfortable and relaxing • Provide easy access to hotel amenities • Add sustainable features (efficient light sources, hotel furniture made from sustainable materials, eco-friendly wall papers or carpets) HOTEL DESIGN
- 38. Guest Room BasicFeatures • All rooms with outside window / ventilation • Minimum size of bedroom excluding bathroom = 200 Sq.ft (180 Sq.ft for single occupancy) • 100 % Air-Conditioned (Room Temp. b/w 20 C – 28 C) • Minimum bed width o Single bed – 90 cm o Double bed – 180 cm • Mattress thickness <10 cm (Coir , Foam , Spring Foam) • Suites – 2% of room block with min. of 1 suite room • Providing Safe – Individual safe per room • Minibar / Fridge • Shelves / Drawer Space • Sufficient lighting 1 per bed • 5 amp earthed power socket • A bedside table & drawer (1 per two twin and 2 for a double bed) • TV – Cable • Writing Surface with sufficient lighting • Chairs – 1 per bedding • Wastepaper basket • Opaque curtains / screening at all windows (blackout curtains) • Mirror – at least of 3” • Energy Saving Lighting • Linen room – Well ventilated HOTEL DESIGN
- 39. PWD Guestroom BasicFeatures • Min. 1 room for differently abled (Change in anthropometrics) • Bathrooms (Door width – min. 90 cm) • Ramps - Slope of 1 : 12 & anti-slip floor on all public areas or At least in 1 restaurant o min. entrance door width 1 m • Public restrooms for differently abled with min. requirements HOTEL DESIGN
- 40. Bathroom Basic Features •All rooms with attached bathrooms • Minimum size of bathroom – 45 Sq.ft (< 25% Western W.C) • Cloth hooks (2 nos.) • Sanitary bin with lid • Water sprays / bidets / washlets • Non – porous floor surface • 24 hrs hot & cold running water • Shower cabin / curtain • Desired (optional) bath tubs o <25 % for 5 Star o <50 % for 5 Star Deluex • Water saving taps • Energy saving lighting HOTEL DESIGN
- 41. Public Areas BasicFeatures • Lounge or seating area in the lobby (chairs/arm chairs/sofas’/floral display/Daily’s) • Reception(Local maps / Room Availability / F&B ) • Valet Parking • Heating & cooling in public areas (20 C – 28 C) • Public restrooms for ladies , gents or unisex (Handicap) HOTEL DESIGN
- 42. Guest Services basicfeatures • Availability of wheel chair • Valet Parking • Dry-Cleaning Laundry • Tea / Coffee making facility • Shoe cleaning , shoe horn • A Public telephone • Doctor on call • Newspapers @ lounge • Travel desk in permise • Left luggage facility / Cloak room • Health fitness facilities • Optional – Beauty saloon / barber’s shop • Utility shop / kiosk (min. 1 no.) • Optional – money changing facility HOTEL DESIGN
- 43. Safety & SecurityBasic Features • Metal detectors (door frame or hand held) • X – ray machines (guest entrance screening) • Under belly scanners for vehicles • Security @ hotel entrances • Smoke detectors • Emergency / backup power for signages HOTEL DESIGN
- 44. Communication Facilities basicfeatures • Telephone facility with arm’s reach of toilet seat • 2 multi-purpose sockets • Telephone in room • Availability of PC (Paid / executive office) • E-mail service (internet access) • Fax , photocopying & printing • Wi-Fi • Business Center (Relaxed for tourist hotels) • Swimming pools (LED wall clock) • Parking facility • Conference facility HOTEL DESIGN
- 45. Eco-friendly Practices • SewageTreatment Plant • Rain Water Harvesting • Waste Management • Pollution control methods for air , water and light • Introducing of non CFC equipment for refrigerator and air conditioning and other eco- friendly measures and initiatives HOTEL DESIGN
- 46.
- 47.