Business hotel design and Planning concept

T S A P – S E M I X
B U S I N E S S H T E L
A R C H I T E C T U R A L D E S I G N
D ATA

A R C H I T E C T U R A L D E S I G N D A T A T S A P – S E M I X
INTRODUCTION
The primary purpose of hotels is to provide comfortable, and often luxurious, lodging for people away from their home for a short
period of time.
BUSINESS HOTELS
1. Business Hotels are the hotels which cater primarily to business travellers whose duration of stay is short.
2. They generally have more rooms/ facilities for individuals rather than family rooms and also have conference rooms/ facilities.
3. They are normally situated in the heart of the business district of the country/region. The business traveller needs to be close
to where the conference is held or close to the venue or site they are visiting. They do not want to waste time travelling to and
from the venue.
4. The business traveller needs to remain connected to their clients and colleagues during their business trip and requires
constant access to important files and emails. Providing internet connection is a must in the Business hotel.
5. The business traveller company may have a preferred hotel that grants corporate rates, ensures a standard comfort, and keeps
costs under control.
6. The business traveller needs to prepare for their work in the morning, and amenities like breakfast, coffee machine, iron and
ironing board are essential for morning prep.

EVENTS THAT A BUSINESS HOTEL CATER:
BUSINESS MEETINGS EVENTS
CULTURAL ENTERTAINMENT
• Conferences
• Employee training
Programmes
• Seminars
• Group discussions
• Huddles
• Webinars
• Auctions
• Festival
Celebration
• Weddings
• Birthdays
Events:
• Expositions
• Product Launch
• Fashion Events
• Parties
• Community Meet up
• Exhibitions
Entertainment:
• Competitions
• Stand-Up Comedies
• Theatre
• Orchestra/Musical
• Clubs
• Various Shows

• Generate a “sense of
arrival”
• Adequate space for a
3rd car to pass by the
first two cars while
unloading.
• Ideally no steps in
front of the entrance –
luggage trolleys.
• First Impression – scale & feel.
• How does a given hotel intend to present itself to its
guests? Does it want to come across as intimate, lavish
or luxurious?
T H E D R I V E WAY A N D T H E E N T R A N C E -
Driveway lighting - Floor coverings light and reflective
• Sometimes, the hotel manager instructs the concierge to
always have some luxury cars parked in the driveway,
even if the car park behind is half empty.
• Lighting of driveway - Strong lighting is hardly noticed if it
is directed orthogonally onto black asphalt.
Canopies lit from below
The Rosemont Hotel & Residences, Dubai.

THE LOBBY AND THE RECEPTION
• FIRST IMPRESSION !
• Daylight very important
• Reception --- visual contact with the entrance, staircase and lift group
• Security check
• Trolley stand for luggage
• Concierge services
• A suitcase storage room should be provided with direct
access to the hotel hall. In luxury hotels, this should be
located right next to the Bell Captain counter
Visual Impact
Function
LO B BY
Key Factors
• From the seating area, the lift and the entrance including the drive
way, should be observable in order to see taxis or persons who
have come to collect guests in good time
• A multipurpose longue can be connected directly to the hall,
preferably at the interface to the banquet and conference area.
• Can be used to hold temporary marketing exhibitions. If not used,
combined to the area of lobby by pushing away a mobile wall.

A gold nugget as an eye-catcher: The reception
in the Andel’s Berlin

The lobby in the Upstalsboom Hotelresidenz & Spa in Kuhlungsborn.
• By changing materials, the circulation and seating areas are
visually recognizable.
• Floor Covering materials can be selected to meet different wear
and tear requirements.

ENTRANCE SPACES FOR A 3 STAR RATING HOTEL
SPACES AREA
(SQ.FT)
ACCOMODA
TION
NO. OF
PEOPLE IN
ONE HOUR
LOBBY AREA
/ WAITING
AREA
1500 - 2500 50 15 – 25
RECEPTION /
FRONT DESK 150 - 250 2-4 10 - 15
CAFETERIA /
RESTAURAN
T
1000 - 2000 80 10 - 20
TOILET 150 - 200 5 5 - 10
SHOPS - - -

SPACES AREA (SQ.FT) ACCOMODATION NO. OF PEOPLE IN
ONE HOUR
LOBBY AREA /
WAITING AREA 3000 - 4000 100 20 – 30
RECEPTION /
FRONT DESK 250 – 350 6-8 10 - 15
CAFETERIA /
RESTAURANT 2500 - 4000 100 - 120 15 - 25
TOILET 150 - 200 5 5 - 10
SHOPS - - -

SPACES AREA (SQ.FT) ACCOMODATION NO. OF PEOPLE IN
ONE HOUR
LOBBY AREA /
WAITING AREA 8000 - 10000 200 40-50
RECEPTION /
FRONT DESK 250 - 500 8 - 10 10-15
CAFETERIA /
RESTAURANT 3000 - 5000 150 20 - 30
TOILET 150 - 200 10 8 - 10
SHOPS 600 – 800 25 - 30 5 - 10

R E S TAU R A N T -
• Doesn’t necessarily have to be planned as an independent, separate space.
• It can be an area which borders the hotel hall and merges with it and which only obtains a
partition to the hotel hall.
• This simplifies the conceptual work of the interior designer and allows gastronomy
concepts which may change quickly with trends to remain flexible.
• A suitably furnished terrace is also an attractive invitation to make use of the hotel
gastronomy.
• Networking dinner –
Moving + Standing + Eating + Discussing
Encourages business delegates to meet each
other, making new contacts.
• One of common concepts is the combination of a
bistro restaurant and a fine dining restaurant,
which are both used to serve breakfast in the
mornings.
• Bistro restaurant is simpler and more inexpensive
variant while the fine dining restaurant, offering a-
la-carte cuisine mostly open only in the evenings;
at lunch time,
• for example, it can be used to serve a buffet for
conference groups.
• The bistro restaurant is often positioned facing
the hall, while the fine dining restaurant faces the
kitchen.

• The total seating capacity is approximately 0.7 seats per room,
aligned with the breakfast requirement.
• For times of full occupancy, however, an adjacent, suitably
equipped conference/ banquet space should be provided to serve
breakfast in.
• For breakfast buffets, a buffet length of 10-12 running meters for
every 100 seats is required.
• It is useful to have the option of conference room as a banquet
room for the restaurant: in this way conference and tour groups can
be looked after which are usually not so welcome during the
regular a-la-carte service in the restaurant in the evenings.

The bar is usually positioned in close proximity
to the restaurant.
There are three types of bars-
1. A bar in a separate room or at least a
separate zone of the hotel hall which
simultaneously serves as the drinks supplier
of the restaurant.
2. A totally independent bar, partly even with
its own external entrance and kitchen.
3. A bar as appendage to the reception counter
in the entrance hall of budget and mid-range
hotels, for basic supply.
Bars mostly have their own music systems to be able to
create their own ambience.
The transition between the bar, the café bar and the
bistro is smooth.
As such, the bar can simultaneously be a part of bistro in
a restaurant zone, a solution which is often chosen in
mid-range hotels to save space.
The skybar in Te Andel’s Berlin

C O N F E R E N C E & B A N Q U E T S -
• A prerequisite for planning is the definition of demand,
expressed as net conference space area per room in square
metres.
• A business hotel with a balanced mix of target groups will be
pegged at approximately three square metres per room.
• For some conferences, workrooms for groups must also be
provided apart from the actual conference space.
• Direct access to the kitchen delivery (lunch for the
conference groups), without having to cross public
areas.
• Wherever this isn’t possible, a pantry should be
provided, which can, for example be connected to the
kitchen via lifts,
• This makes it possible to locate conference halls on
higher floors.
• Atleast 5% of the net conference space
area should function as a furniture store.
• Different events require different seating
arrangements which the furniture store
must be able to cope with. (stores the
tables, chairs, study benches, media
technology required for the respective
events).
• Certain areas to house control cabinets in
nearby ancillary rooms such as
storerooms must be considered.
• To consider exhaust heat of such facilities

CONFERENCE & BANQUETS -
• A justified standard requirement for conference spaces is the option of
accommodating a car in them.
• This is because events by automobile manufacturers are common and important;
moreover cars are representative of other large and important cargo.
• For this purpose, an appropriately proportioned broad access opening at ground
level.
• Choice of differently cut spaces using partitions.
• In order to increase variability, a large space can be proportioned by installing
more ceiling tracks than are necessary for existing wall elements.
• 30% of the net conference space area is required for a conference foyer.
• Using the entrance hall for foyer is only acceptable for hotels upto lower mid
range category; in higher categories separate areas should be planned for
conference breaks.
• Performances by lecturers and artists may require ancillary spaces and preparation
rooms.

KITCHEN –
Includes –
• Scullery
• Cold storage Facility
• An office for the head of the kitchen
• A delivery facility
• Buffet
50 to 80% of the
restaurant area
• Additional area for cold storage, dry bearing,
drinks storage, crockery and laundry store, goods
receiving facilities and wcs.
These areas are often housed on another floor and
should be connected to kitchen by a staircase and a
goods lift. Sometimes, to create a view inside, open kitchens are designed.

OFFICE –
• Advisable to include extension possibilities for the office in
the plan, (by providing flexible spaces, converting adjacent
spaces)
• Small coaching rooms for training the staff can be located in
the cellar without the need of daylighting.
• Avoid cold light to fall onto the public zone. (reception)
design buffers accordingly.
• In large hotels, office spaces are distributed among various
zones.

CAR PARKS
• Most guests don’t get the first impression of a hotel at its main entrance but from its car park.
• Should be designed as a presentable entrée.
• Sufficient tailback space in front of the barriers and ticket dispensers
• Attractive garden design
• Sufficient space to put down luggage outside the driving lane.
• A high quality driving surface
• Good lighting
• Car break-ins in hotel car parks are more common than car theft is.
• A clearly recognizable access and circulation system – CCTV facilities.
• Thoroughfares and bypasses instead of dead ends.
• *Most of the staff members drive to work in their own cars.
• Segregation of car parks – underpaid staff members and luxury car owners
• Easy transition to footpaths (luggage trolleys)

RECEPTION
• WAITING AREA
• LUGGAGE
• STORE GUEST ENTRANCE
• COVERED DRIVEWAY
LOBBY AREA / HALL
• LIFTS
• STAIRCASES
HOTEL RESTAURANTS
BREAKFASTS, CAFÉ, BISTRO,
FAST – FOOD RESTAURANT
• KITCHEN
• SERVICE AREAS
• CLOAKROOM / WC
AMINISTRATIVE DEPARTMENT
• RECEPTION OFFICE
• SECRETARIAL OFFICE
• ACCOUNTS OFFICE
• TELEPHONES
• CASHIER’S OFFICE
• MANAGER’S OFFICE
• TELEX, TELEPRINTER, FAX,
COMPUTERS
SHOPS – KIOSKS
• VISITOR’S ENTRY
• LUGGAGE PUBLIC RESTAURANTS
• KITCHEN
• WASHROOMS
• DININ HALL

LOBBY AREA / HALL
• LIFTS
• STAIRCASES
HOTEL RESTAURANTS
BREAKFASTS, CAFÉ, BISTRO,
FAST – FOOD RESTAURANT
• KITCHEN
• SERVICE AREAS
• CLOAKROOM / WC
BANQUETING ROOM, DIVISIBLE
HALL
CONFERENCE ROOM
• OFFICE

GUEST ROOMS
• STANDARD ROOM
• DOUBLE ROOM
• HOLYWOOD TWIN ROOM
• HOSPITALITY ROOM
• DOUBLE – DOUBLE ROOM
• KING SIZE ROOM
• QUEEN ROOM
• MURPHY BEDDED ROOM
• DUPLEX ROOM
• PARLOUR
• QUAD
• PENTHOUSE
• SUITE
RECREATIONAL SPACES
• SWIMMING POOL
• GYM
• INDOOR GAMES &
ACTIVITIES

BACK OF THE HOUSE
• SERVCE AREA
WORKSHOP
• STORAGE, COLD ROOM
• VEGETABLE CLEANING ROOM
• GOODS RECEIVED, WEIGHING
LAUNDRY
• IRONING
• STORE ROOM FOR LAUNDRY
• OFFICE
• CLOAKROOM, WC, WASHROOM
CANTEEN
• KITCHEN
• COMMON ROOM

LOADING / UNLOADING SPACE
MAIN KITCHEN
• PREPARATION
• DISH WASHING
• STORAGE
BACK OF THE HOUSE
• SERVCE AREA
WORKSHOP
• STORAGE, COLD ROOM
• VEGETABLE CLEANING ROOM
• GOODS RECEIVED, WEIGHING
LAUNDRY
• IRONING
• STORE ROOM FOR LAUNDRY
• OFFICE
• CLOAKROOM, WC, WASHROOM
CANTEEN
• KITCHEN
• COMMON ROOM

FRONT OF THE HOUSE –
• MAIN ENTRANCE
• RECEPTION
• ADMINISTRATIVE OFFICE
• LOBBY AREAS
• RESTAURANTS, CAFÉ
• SHOPS, KIOSKS
• HABITABLE ROOMS
• HALLS, BANQUET / CONFERENCE ROOMS
• LEISURE SPACES
BACK OF THE HOUSE –
• LAUNDRY
• STORAGE AREAS
• CANTEEN
• MAIN KITCHEN
• STORAGE FOR KITCHEN
• OTHER SERVICE AREAS
VISITOR’S ACCESS –
• MAIN ENTRANCE
• RECEPTION
• PUBLIC RESTAURANTS
• SHOPS / KIOSKS
ADMINISTRATIVE –
• MAIN ENTRANCE
• RECEPTION
• PUBLIC RESTAURANTS
• SHOPS / KIOSKS
CONTROLLED ACCESS
• HALLS, BANQUETB AREAS, CONFERENCE ROOMS
• GYM, SPA, SWIMMING POOL

Orientation and Floor Layout of Rooms –
 Orient guest rooms to have maximum view.
 Consider solar loads and solar screenings, on east and west blocks.
 Minimum corridor space should be 6sq.m, per room, minimum 1.5 to 1.8m
wide.
 Significant plumbing economy can be achieved if bathrooms are placed back
to back.
• Bathroom
walls shared
for plumbing
efficiency

1.) Standard Room
 also referred to as single rooms or single-occupancy rooms.
 equipped with basic amenities It has an attached bathroom,
a small dressing table, a small bedside table, and a small
writing table.
3.) King Size Room
4.) Queen Room
2.) Quad Room
 This type of
bedroom has
four single beds.
Different sizes of bed

5.) Hollywood Twin Room –
 It has 2 single beds with a common headboard.
6.) Double-Double Room–
 A double room has two double beds and is normally
preferred by a family or group as it can accommodate four
persons together.

Murphy Bedded Room –
 Murphy bedded room is a room where the bed is hinged at
the base of the head board and swing up into the wall foe
storage.
 During the day room can be used a sitting /living room and
at night the bed can be laid for the guest to sleep.
8.) Parlour–
 A parlour has a living room without bed and
may have sofa and chain for sittings. It is
generally not used as a bedroom.
7.)

http://www.ihmbbs.org/upload/3)Types%20of%20rooms.pdf
9.) Duplex Room–
 A duplex comprises two room situated on different floors,
which are connected by an internal staircase.
 The suite is generally used by business guest who wish to use
the lower level as an office and meeting place and the upper
level room as a bedroom.
10.) Suite

LIVING AREA BATHROOM TOTAL GUEST ROOM
Dimensions
(feet)
Area Dimensions,
feet(meters)
Area Dimensions
Feet(meters)
Area
BUDGET 11’6” x 15’
(3.5 x 4.5)
172
(16)
5’x 5’
(1.5 x 1.5)
25’
(2.3)
11’6” x 20’6”
(3.5 x 6.2)
236
(21.9)
MIDPRICE 12’ x 18’
(3.6 x 5.8)
216
(20.1)
5’ x 7’6”
(1.5 x 2.3)
37
(3.4)
12’ x 26’
(3.6 x 6.6)
312
(29)
FIRST CLASS 13’6” x 19’
(4.1 x 5.8)
256
(23.8)
5’6” x 8’6”
(1.7 x 2.6)
47
(4.4)
13’6” x 28’6”
(4.1 x 8.6)
378
(35.2)
LUXURY 15’ x 20’
(4.5 x 6.1)
300
(27.9)
7’6” x 9’
(2.3 x 2.7)
71
(6.6)
15’ x 30’
(4.5 x 9.1)
450
(41.8)
GUEST-ROOMS DIMENSIONS
SUITE TYPE LIVING ROOM BEDROOMS KEYS BAYS PERCENT
Mini-suite One bay alcove 1 1.5 2*
Conference suite One bay 1 2 2 3
Junior suite One bay 2 3 3 4
Executive suite Two bays 2 3 4 1
Deluxe suite Three bays 2 2 5 0.5
TYPES OF SUITES

PERCENTAGE OF
TOTAL GUEST ROOMS
Type of hotel Double-double King King-studio Parlor Comments
Budget inn 100 0 0 0
Motor inn 60 28 10 2 Trend away from all double-double
Conference center 40 40 15 5 Single occupancy,exept needs couples weekend business
All-suite 10 90 0 100 All rooms connect with a parlor
Super-luxury 20 70 0 10 Double-double replaced with oversize twins
commercial 20 60 10 10 Limited-double replaced with oversize twins
Resort /family 80 8 10 2 provide room for cots
Resort/couple 20 70 5 5
convention 55 35 5 5 Trend toward replacing double-double with oversize twin
Mega-hotel 55 35 5 5 Double-double provides greatest flexibility for
family/group business markets
Casino hotel 40 50 0 10 Depends on strength of tour markets

ARCHITECTURAL DESIGN DATA
BUSINESS HOTEL , MUMBAI PAGE NO :
MEETING ROOMS SETUP STYLES
http://www.conference.place/tips/
meeting-room-setup-styles/
1) U - shaped style –
 Placing the conference tables end to end with one opening and therefore forming a U shape. Normally the purpose of the opening is to allow presentations that are visual.
 Where there is a need to combine both presentation and some group interactions or discussions.
 Appropriate for small annual general meetings, conferences and workshops.
2) Theatre / Auditorium style –
 Row of chairs facing the front of the room
 When the meeting does not require note taking and when
maximum capacity is to be achieved
 Typically best suited for meetings of around 2 hours.
 It is most appropriate for mass meetings, annual general meetings and
product launches

3) Classroom style –
 Chairs and tables arranged in rows facing in front
 This kind of a set up can be used when you want your guests to eat plated food, use their computers or take notes during the
meeting.
 It is most appropriate for training and lectures.
 However, avoid squeezing too many people to fit in a table since they won’t be able to utilize the space comfortably and thus
dissatisfaction.
4) Cocktail style –
 Requires lots of movements,
interactions and networking at times,
thus tables specifically designed for
that purpose.
 The tables are carefully scattered
across the room or an outdoor arena
and they normally provide support
and placing of the cocktail drinks and
snacks.

5) Boardroom style –
 Unlike the U style, this style includes seats on all sides of the tables.
 A rectangular or an oval table is appropriate for this kind of a setup.
 When face to face interaction is to be achieved between the audience
 This style is most appropriate for board of directors meetings, committee meetings,
team briefings and interviews.
6) Banqueting style –
 This is where round tables are used and arranged in
calculated groupings to allow easy movement as well as
service of food while people are seated.
 Some tables are actually designed as banquet tables. Due to
their nature of enhanced comfortability and ease of
interaction this set up style is normally appropriate for gala
dinners, wedding receptions and award nights.

DESIGN CRITERIA FOR MEETING SPACE:
ARCHITECTURAL
Divisibility:
nature of sub divisions and proportions of each, storage of dividing walls, acoustic rating of dividing wall.
Proportions:
location of end views to head table or stage.
Structure:
full span, no columns.
Ceiling height:
projection booth, use of exhibitions, chandeliers, cost of divisible walls, implication of for second floor.
Floor load:
use of displays and exhibits
Access/egress:
public and service access to each subsection, storage, display access, emergency exits.
Windows:
desirability, blackout, requirement.

INTERIOR DESIGN
Floor:
carpeting, patterned to assist furniture placement, portable dance floor.
Walls:
various finishes, chair rail, folding wall finish to mach perimeter, doors to cover wall storage compartments.
Ceiling
: various, needs downlights, chandeliers, track lighting, emergency lighting,
HAVAC diffusers and air return, sprinklers, smoke detectors, sound system, wall tracked in integrated pattern.
Windows:
full black out capability.
Lighting:
combination of functional, decorative, display, and accent lighting
Furniture:
round banquet and rectangular meeting tables, stacking chairs, risers, lectern, A/V equipment for function rooms; seating for foyer areas.
wet utilities available near ballroom and exhibition areas

• Example –
• When providing a whirlpool, Jacuzzi, etc. warm water increases humidity levels to such an extent that this zone should be
separately air-conditioned as fitness activities cannot be simultaneously performed in a hot humid atmosphere.
• Finally the units produce noise which can only be dampened at great cost and effort, if rooms are located directly under
or adjacent to them.
• One or two elegantly designed “shower temples” with massage and side showers are useful for rounding off the facilities
without leading to considerably higher consumption and maintenance costs.
• It is important to determine, amongst other things, to what extent the wellness zone should be accessible to non-
hotel/external guests.
Convenient Access
Practicable Location
W E L L N E S S Z O N E S
Key Factors For Designing

The SPA is a general term for health and Wellness establishment,
which should generally include Sauna facilities, Massage, Relaxation,
Fitness & Condition training including swimming ( indoor or outdoor
swimming)
SPA DESIGNING
Component of Spa Facilities.
Reception desk & welcome area.
Reservations and Scheduling.
Spa Boutique.
Men and Women Locker Rooms.
Dry Treatment Room.
Wet Treatment Room.
Fitness Equipment Studio.
Swimming pool & Aquatics.
European Hydro- Massage.
Optional
Beauty Salon.
Spa café & Juice Bar.
Private Relaxation & Meditation area.

https://www.hotelexecutive.com/business_review
/1768/defining-the-size-and-scope-of-your-spa
Men’s and women’s locker rooms
contain dressing, toileting, bathing, and
access to wet areas such as sauna,
steam room, or a pool. Ensure there is
no direct vision into the locker room or
restrooms from the corridor.
The minimum square footage required to build a spa complete with locker rooms is
approximately 4,000 square feet.
The entrance is the first introduction to the spa --13-14%.
Approximately 65% of revenue will come from treatment – 22%
Administration -- approximately 4- 6%
Locker Rooms take a further 22% on average.
Relaxation Areas take an average 7-10%
Circulation throughout is an average 25%
Optional spaces such as Salon; fitness and yoga studios, plus a spa
cafe can also be included.

• A typical treatment room in
a spa ranges from 90 to 120
square feet.
a small room or building designed as a place
to experience dry or wet heat sessions,. The
steam and high heat make the bathers
perspire.

•SPATIAL REQUIREMENTS OF EQUIPMENT AND EXERCISE ACTIVITIES:
• A minimum 12' ceiling height is generally required in this space
• Special surfaces are also required for many athletic activities such as
cushioned training surfaces, mirror walls, or impact-resistant walls.
•DURABILITY OF STRUCTURE AND FINISHES:
• Increased structural steel is typically provided to reduce vibration
transmission.
•Exercise and weight rooms, including equipment storage rooms,
should be designed for a 150 LB/SF live load.
•Finishes should be durable and easy to maintain in anticipation of
maximum use.
•ACOUSTICAL CONTROL:
•Reduce noise impact generated by physical activity, by including
sound baffles at all acoustically rated partitions, in particular exercise
and weight rooms and tenant demising partitions.
The ultimate luxury for any gym is natural daylight with an exciting,
inspiring view.
GYM DESIGNING

SWIMMING POOL.
Location: place the pool so that guest can reach it from guestroom elevators without passing
through the lobby; provide some guestrooms with views of the pool; screen any exterior views
towards the pool.
Orientation: position the pool so that it receives unobstructed sunlight from midmorning to late
afternoon.
Size: plan the pool to accommodate the swimming and sunbathing needs of the guests but no less
than about 20’, 40’ (6 x 12 m) with at least 10 feet (3m) of deck space on all sides.
Support functions: Provide toilets, lockers where required, towel issue area, snack bar or vending,
equipment room, and furniture storage.
Safety: do not provide a diving board; include slip free deck surface. Depth markings, under water
lighting, safety or “pool rules” sinages.
Wading pool, whirlpool: include additional pools with in view of the swimming pool but slightly
separated.
Indoor pool: design either operable roof or glass walls to provide direct sunlight and ventilations

DAYLIGHTING IN A HOTEL
BUILDING
Henning Larsen Architects' design for the Syddansk Universitet communications and design building in Kolding,
Denmark

What is
Daylighting ??
Daylighting is the practice of placing windows,
skylights, other openings, and reflective surfaces
so that sunlight (direct or indirect) can provide effective
internal lighting.
Particular attention is given to daylighting while
designing a building when the aim is to maximize
visual comfort or to reduce energy use.
Artificial lighting energy use can be reduced by simply
installing fewer electric lights where daylight is
present or by automatically dimming/switching off
electric lights in response to the presence of daylight
– a process known as daylight harvesting.
Daylighting, Views & Solar Shading in a Single Façade Product: Clear shade at Lake view Public School

Daylighting
types
Windows
Skylights
Atriums
Bristolite Daylighting Systems

Windows

Windows
selectively admit sunlight
types and grades
GUEST ROOMS

Conference Rooms/Lounges/Cafe

Reception

Vivanta by Taj, Gurgaon

Café/Lounge spaces/ Reception spaces

Sky Lights

Skylights
Skylights are light transmitting fenestration (products filling
openings in a building envelope which also includes windows,
doors, etc.) forming all, or a portion of, the roof of a building
space.
Skylights are widely used in daylighting design in residential and
commercial buildings, mainly because they are the most effective
source of daylight on a unit area basis.

Atrium
This Photo by Unknown Author is licensed under CC BY-NC-ND

Atrium
An atrium is a large open space located
within a building. It is often used to light a
central circulation or public area by
daylight admitted through a glass roof or wall.
Atria provide some daylight to adjacent
working areas, but the amount is often small
and does not penetrate very far.
The main function of an atrium is to provide a
visual experience and a degree of contact
with the outside for people in the working
areas.

B A S I C F O R M S O F H O T E L S
Source: Planning & programming of a hotel.pdf
S E RV I C E S :
The services in hotel comprise of the following parts:
• HVAC
• Water supply
• Electricity
• Telecommunication
• Gas
• Fire Fighting
• Storage (Cold/Normal)
• Transport (Horizontal/Vertical)
• Janitor's Room
• Laundry Department
• Public Toilets
• Water Heater
• Pool Water Filtration
• Back Up generators
CIRCULATION SCHEMATIC DIAGRAM

Though rarely seen by a guest, the back of the
house is the most crucial part of the plan.
• It must be laid out with two paramount
objectives : control and efficiency.
• Foodstuffs, housekeeping supplies, and a great
number of other items must be received out of
sight of the hotel guests .
• A good back-of-the-house plan will be worked
out in such a way that the flow of supplies is
tightly controlled by the security.
• A tight, well-planned back of the house will
have circulation patterns that will provide the
utmost in control.
• There is one further item in the control area
which, at first glance, might seem highly
unimportant namely, the movement of
garbage out of the hotel to a point where it
will be picked up by garbage trucks.
FLOW DIAGRAM OF SERVICE AREAS
B A C K O F T H E H O U S E : S E RV I C E S

* Area Requirement Per 100 Rooms
SERVICES: AREA REQUIREMENT
Type Of Service Area Required (sqft)
Coat Check Room 120
Bellman's Checkroom 40
Men's Toilet 150
Women's Toilet 100
Women's Restroom 100
Main kitchen 1100
Bake shop 200
Banquet-ballroom
storage
140
Banquet serving pantry 350
Steward's storeroom 400
Beverage storerooms 180
Silver Ware Storage 300
Garbage Storage 80
Type Of Service Area Required (sqft)
Manager's office 140
Secretary's office 100
Mimeograph room 40
Linen room 350
Laundry 700
Maintenance 400
Furniture Storage 250
General Storage 200
Water-heater tank space 150
Fuel storage 200
Transformer vault 100
HVAC 800
Garbage Storage 80
Transport 500

• Public staircases – used by guests
• Staff staircase – used as service
staircase
• Emergency Escape staircase
Design should
encourage guests
to use them.
• Saves cost
• Enhances comfort
of the Building
• Reduces energy
consumption.
• Better operating life
of lifts.
• Executive or business floors
sometimes have their own express
lifts with priority circuits
• Separate Service Lift – transporting
cleaning trolleys and equipments.
• In high quality hotels, the elevator
landing should be arranged separately
from the stairs and the access
corridor.
STAIRCASE - Classification before designing is important.
Geoffrey Bawa staircase:
Lighthouse Hotel, Galle, 1995-7
LIFTS -

A R C H I T E C T U R A L D E S I G N D A T A - L A N D S C A P E T S A P – S E M I X
Which type of landscape is suggested for hotel buildings?
What are the elements to be considered in landscape?
What are design considerations of landscape for hotel buildings?
List of indigenous plants and trees – Most used ones.(find out)
Renaissance Barcelona Fira hotel.
What is the purpose of landscape and how does it affect
the design?

What is the purpose of landscape and how does it affect
the design?
BUSINESS
HOTEL
Aesthetics
Environmental
change
Health
Economical
Tourism
‘Wow’
Factor
Branding
Affecting the
senses
Which type of landscape is suggested for hotel buildings?
1. FORMAL
2. SEMI - FORMAL
What are the elements to be considered?
1. Softscape areas
2. Hardscape areas
3. Tree and shrubs
4. Indoor plants
5. Waterbodies
6. Lawn and grass
7. Sculptures
8. Outdoor amenities
9. Roof deck landscapes

LANDSCAPE

VISION DIAGRAM

LANDSCAPE

Parapet wall.
Prateek Terrace , Mumbai.

List of indigenous plants and trees – Most used ones.
Shrubs
Trees
Height
c/c dist.
Common name
Botanical name

FOUNTAIN DESIGN CONSIDERATIONS
-In order for a fountain to become a cohesive part of a
landscape design it will need to be the right size. There are
a variety of fountains available, ranging from small wall
models, to large three-tiered estate fountains.
-A good rule-of-thumb is to use a large fountain for a focal
point and a small fountain for an accent.
-A fountain that is deeper than it is wide will help conserve
water because there is less chance for evaporation.
-While fountains may vary in size, the larger scale estate
fountains are generally found in the range 10ft to 20ft in
diameter with a depth of 12” to 18”.
-If the fountain is to serve as a focal point in the
landscaping and seating is to be provided around it then, a
clear space of radius 4ft larger than the radius of the
fountain itself should be provided.

Lane Narrowing:
Narrow lanes reduce speeds and minimize crashes on city
streets by way of reducing the right-of-way and making
drivers wary of traffic and adjacent users.
Corner Radii:
Narrow corner radii reduce vehicle turning speeds as well as
pedestrian crossing distances. Minimizing the size of a
corner radius is critical to creating safe and compact
intersections.
Gateway Treatments:
Gateway treatments alert drivers that they are entering a
slower area. This treatment may include signage, entry
portals, speed tables, raised crossings and curb extensions.
TRAFFIC CALMING STRATEGIES:

Pinchpoints:
Pinchpoints narrow the roadway at a mid-block point. They
can be combined with speed tables to create high-quality
pedestrian crossings. They can also be used as low-volume,
two way streets to require facing motorists to yield to one
another.
Chicanes and Lane Shifts:
Chicanes and Lane shifts use alternate parking, curb
extensions, or edge islands to form an S-shaped path of
travel which lowers vehicle speeds.
Mini Roundabouts:
Mini roundabouts are round islands at intersections that
serve to both reduce speeds and organize traffic, routing
vehicles around the island rather than directly across the
intersection.

Speed Humps:
Speed humps are formed by raising sections of the road in a
sinusoidal shape, typically 10-15cm high and 4-6m long. The
dimensions can be tailored to match the target speed of the
street.
Speed Tables:
Speed tables are similar to speed humps, but have a flat top,
typically 6-9m long. When speed tables are combined with
pedestrian crossings, at the intersection or mid-block., they
are called rail crossings.
Diverters:
Diverters and other volume management strategies, such as
restricted movement and restricted access strategies, help
in reducing motor vehicle volumes and speeds. Reduced
traffic volumes significantly impact cyclist comfort.

PARKING DIMENSION DATA
Vehicle Width(m) Length(m) Clr. Height(m)
Bus 3 12-15
Designated Large 2.75 6.0
Passenger Truck 2.75 5.65
Handicap Car 2.45+1.5m Aisle 5.35
Handicap Van 2.45+2.45 Aisle 5.35 2.50
Bicycle 0.75 1.85
Motorcycle 1.0 2.15
STALL DIMENSIONS FOR SPECIAL CONDITIONS:

From To Minimum
Distance(m)
Parking Area Curbing Facility Walls 6
Parking Area entrances &
exits
Roadway Intersection 15-45
Parking Area Curbing Perimeter Screen Walls 1.5
Parking Area perimeter Parallel Roadway 6
Parking Area Curbing Outside edge of adjoining
walkways
2
SUGGESTED PARKING AREA SETBACKS:
-Ideal slope for parking area pavements is 1:50
-Longitudinal pavement slope should be 1:100-1:20
- Pavement cross slope should be between 1:100 – 1:10
- Storm water should be collected on the perimeter of parking areas
with a minimum slope of 1:50 along curb and gutter.

LANE WIDTHS:
Type Width(m) Notes
Fire Lane 6.1
Curb Parking
lane
2.05 3.05 when also a traffic lane
Parking +
Traffic lane
5.5
No parking
One-way
3.05
No parking
Two-way
4.90

DRIVEWAY WIDTHS:
Type Entry
Lanes
Exit Lanes Total
Width(m)
Corner Radii
Commercial
Typical 1 1 6.7-9.1 4.6m
Large Volume 1 @ 4.3-
4.9m
2 @ 3.05-
3.35m
10.5-11.0 4.6m
Very High
Volume
2 @
3.05-
3.35m
2 @ 3.05-
3.35m
12.20-13.40 6.1m

CIRCULATION PATTERNS
-The circulation though a parking lot is critical to its performance. Overall goals are to create a simple,
legible route that allows drivers to easily circulate past all available stalls on their way in, and past as few
stalls as possible on their way out.
- It is prudent to avoid dead-end aisles when possible, although even in high turnover lots, parking cul-
de-sacs for 10 to 12 cars may function well.
-Additionally, stalls for the mobility impaired need to be placed as near to entrances as possible, fire
lanes often are required by local codes, and conflicts between cars and between pedestrians should be
minimized.
The parking row.
The most common unit of parking is the two-way aisle with 90-degree
stalls and exits at both ends.
Advantages:
• Accessible stalls are easily incorporated into the design;
• The wide aisles increase separation between cars and pedestrians in
the aisle;
• The two-way aisles allows drivers to exit efficiently; • Does not require
aisle directional signs and markings.
Disadvantages:
• Two-way traffic may increase the conflict between pedestrians and
cars;
• This pattern cannot be fitted into all constrained sites.

One-way slot:
The most common unit of parking is the two-way aisle with 90-
degree stalls and exits at both ends.
Advantages:
• Accessible stalls are easily incorporated into the design;
• The wide aisles increase separation between cars and pedestrians
in the aisle;
• The two-way aisles allows drivers to exit efficiently; • Does not
require aisle directional signs and markings.
Disadvantages:
• Two-way traffic may increase the conflict between pedestrians
and cars;
• This pattern cannot be fitted into all constrained sites.

Herringbone:
The one-way slot can be expanded into
multiple one-way bays with the herringbone
pattern. The advantages and disadvantages
are similar to the one-way slot except that
because cars cannot recirculate within the
lot and cannot pass by all the stalls, there
may be significant inefficiency in parking.
One-way loop :
The advantages and disadvantages of
the one-way loop are similar to the
one-way slot. The exit should be
“downstream” of the entrance. A cross
aisle can be added to allow cars to
recirculate within the lot.
Dead-end lots :
Dead-end lots should be limited to 10-
12 cars for public parking and 40 cars
for low-turnover employee or contract
parking and should have back-out stubs
at the dead end.
Advantages:
• All stalls are along edges allowing pedestrians to avoid crossing
traffic;
• With a small lot the curb cut width can be minimal.
Disadvantages:
• The size must be limited to reduce conflicts due to excessive
turnover.

PRODUCTIVE
AREA (SQ.FT)
NON
PRODUCTIVE
AREA (SQ.FT)
Public space
Lobby and front office 1,100(g)
lounge 600(g)
Corridors adjoining (total of
above .1,900 sq.ft)
200(g)
Men’s toilet for guest 150(g)
Women’s toilet for guest 100(g)
Coat checkroom 100(g)
Bellman’s checkroom 40(g)
Concession space
Barber shop 180(b)
Valet shop 100(b)
Subrental space
3 rented store’s (each 800 sq.ft) 2400(g)
3 storage rooms (each 200 sq.ft) 600(b)
SPACE ALLOTMENTS AND FLOOR ASSIGNMENTS FOR
TYPICAL HOTELS OF 100 ROOMS
(General data and approximations)
 Height of building above ground 7 stories
(ground floor plan plus
6 typical guest floors)
 Ground floor area 10,000 sq.ft
 Typical guest floor area 6,000 sq.ft
 Guest rooms per typical floor 17 rooms
 Stairways on the typical floor 2 stairway
 Elevators(1 guest and 1 service car) 2 elevators
The first four factors listed are of course all inter-related
And must be organized as a compatible group.

SPACE ALLOTMENTS AND FLOOR ASSIGNMENTS FOR
TYPICAL HOTELS OF 100 ROOMS
(General data and approximations)
 Height of building above ground 7 stories
(ground floor plan plus
6 typical guest floors)
 Ground floor area 10,000 sq.ft
 Typical guest floor area 6,000 sq.ft
 Guest rooms per typical floor 17 rooms
 Stairways on the typical floor 2 stairway
 Elevators(1 guest and 1 service car) 2 elevators
The first four factors listed are of course all inter-related
And must be organized as a compatible group.
PRODUCTIVE
AREA (SQ.FT)
NON
PRODUCTIVE
AREA (SQ.FT)
Food and beverage service space
Main dining room(90) seats 1,500(g)
Main kitchen 1,100(g)
Bake shop 200(g)
Coffee shop (50) seats 800(b)
Bars and cocktail lounge 750(b)
Private dining rooms (250+500
sq.ft)
750(g)
Banquet-ballrooms 14,00(b)
Banquet ballroom foyer 450(b)
Banquet ballroom starage 350(b)
China glass and silver storage 300(b)
Receiving rooms 180(b)
Garbage room 80(b)

PRODUCTIVE AREA
(SQ.FT)
NON
PRODUCTIVE
AREA (SQ.FT)
General service space 140(g)
Manager’s office 100(g)
Secretary’s office 150(g)
Accounting office 140(g)
Sales and reservations
office
40(g)
Mimeograph room 350(g)
Linen room
Laundary 360(b)
Men’s toilet and locker room 360(b)
Women’s toilet and
Locker room
400(b)
Maintenance shops 250(b)
Furniture shops 250(b)
Records storeroom 200(b)
Boiler room 600(b)
PRODUCTIVE AREA
(SQ.FT)
NON
PRODUCTIVE
AREA (SQ.FT)
Water-heater tank space 150(b)
Fuel storage 200(b)
Transformer vault 100(b)
Refrigerator compressor room 400(b)
Fan rooms, ventilation
equipments
400(b)
Total productive area 33980 sq.ft
Listed non-productive area 20,800 sq.ft
Add for basement
corridors,walls,stairways,and
elevators
2,500 sq.ft
Add for ground floor stairway
and elevators
500 sq.ft
Total non-productive area 23,800 sq.ft
Grand total of areas 57,780 sq.ft

GUEST CHARACTERISTICS PURPOSE FOR TRAVEL GUEST ROOM DESIGN FACTORS
BUSINESS
GROUP Single or double occupancy ;2-4 night
stay ;75% men , 25%
women(rising);somewhat price
insensitive.
Conventional ,conference ;sales and
training meetings
King, twin , double-double; bath with dressing
area ; lounge seating with good work area.
INDIVIDUAL Single occupancy ;1-2 night stay ;85%
men ,15% women; very price
insensitive
Corporate business; sales; conventions
conferences.
King; standard bath with shower; lounge area
with exeptional work area.
PLEASURE
FAMILY Double-plus occupancy (includes
children);1-4 night stay ; longer in
resort areas ; budget or midprice
Family vacation ;sight seeing , sports,
family activity.
Double-double , king sofa , or adjoining rooms ;
lounge area , and television ; generous,
compartmentalized bath, balcony ,deck,
outside access.
SINGLE Single occupancy; young
professionals,midprice to upscale
Tours,clubs,associations,culture,arts,th
eatre,shopping
Queen,dining,work surface,standard bath.

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