information for motels

1. MOTELS
L I T E R A T U R E S T U D Y

2. What is a Motel
A roadside hotel designed primarily for motorists, typically having the rooms arranged in low blocks with parking directly
outside
Hotel vs Motel
• Hotels are commercial establishment offering lodging to travelers and often having restaurants, meeting rooms, stores
and other different amenities depending on the stars.
• Motels are generally quick stops for travelers and offers far less services and are generally cheaper. They generally have
drive up parking for easy in and out.

3. Basic Requirement
Single, or double
storied building with
connected rooms; has
open walkways,
exterior entrances
Often less expensive
than hotels due to lack
of amenities, basic
rooms and, locations
Usually situated on
highways, but can also
be found near outskirts
of towns
Minimal amenities-
usually no pools, fitness
centers, or any other
amenities listed under
hotels

4. Source: Hotels & Motels
(Northeastern University School of Architecture ARCH
G691 Graduate Degree Project Studio)

5. Suggested Layouts

7. a) Rooms are placed in a single file with car parking placed in front.
Each room enjoys an outlook which may extend as an individual
terrace
b) Alterative stepped to give greater screening and privacy, or to suit
the dimensions of the site.

8. c) In clusters, usually based on a module of four units, which may be
linked to economize road and path construction. The example
shows bathrooms grouped around a central service duct lor easy
maintenance access

9. d) Interspaced with car parks, which may be covered car ports.
Alternative (top) with front entrance, as with units which are
arranged back to back or where the car park is separated

10. Circulation

11. Corridors
• The corridors should provide the circulation routes that allow easy movement and provide a sense of direction
• The corridor should be wide enough to allow easy access to people carrying cases, parents with prams, people on crutches to pass
each other on route.The minimum width of the corridor should be 1500mm
• To aid persons with vision impairments, there should be a good color contrast between the floor and the wall and also between the
wall and the ceiling

13. Stairs
• Open risers are to be avoided as these are a hazard for persons with impaired mobility. The nosing of the stairs needs to contrast in
color and tone with the tread
• Have continuous handrails on both sides even on landings and extend 300mm beyond the top and bottom of staircase
• In external stairs it is advisable to lay tactile warning blocks at the beginning and end of each flight of stairs. The warning blocks are
to be laid at a setback of 400mm from the beginning and the end of each flight of stairs

14. TactileWarning Blocks

15. Stair Details

18. Space

19. Lobby Lounge
Key planning considerations:
• Access to circulation space
• Access to parking
• Visibility of entrances
(a)
(b) (c)

20. Front Desk / Reception
The front desk is where guests check-in and check-out. Another important feature is how it acts as security for the space. The front
desk should have a view of all major entrances.
Minimum Front Desk Average Front Desk

21. Mangers Office
• Overall Space Planning
• 10-15 sf per guestroom
• Open Office Layouts
• 50-80 sf / Cubicle
• Occupant Load
• 100 sf / Person
StandardOffice Executive/ManagerialOffice

22. Office Administration

23. Reception Hall
The reception hall is primarily used before and
after an event taking place in the ballroom.
It is appropriate for stand-up functions where
beverages and appetizers are served.

24. Banquet
Design Criteria:
• Subdividable
• Proportion
• Structure; no columns
• High ceiling height
• Direct access to areas of
service
v
v

25. Breakfast Area
Breakfast areas are the minimum
food amenity a motel should
provide.
The breakfast area can range
from a continental breakfast to
hot counter service

26. Restaurant
A restaurant should provide seats equal to
0.6 times the number of guest
Key planning considerations:
• Provide direct access to the kitchen
• Locate the restaurant so that it is
visible from public areas
• Try to pair restaurants with bars

28. Key
1. Waiter’s Passageway
2. Dishwashing area
3. Beverages
4. Pastry
5. Cold Kitchen
6. Warm kitchen (Veg)
7. Warm Kitchen (Non)
8. Pot and pan washing
9. Vegetable preparation
10. Meat preparation
11. Vegetable cold storage
12. Meat and cold storage
Kitchen
a) 100 - 200 guestrooms
b) 200 - 500 guestrooms
c) 500 - 1000 guestrooms
(a)
(b)
(c)

29. Key
1. Waiter’s Passageway
2. Dishwashing area
3. Beverages
4. Pastry
5. Cold Kitchen
6. Warm kitchen (Veg)
7. Warm Kitchen (Non)
8. Pot and pan washing
9. Vegetable preparation
10. Meat preparation
11. Vegetable cold storage
12. Meat and cold storage
Kitchen
a) 100 - 200 guestrooms
b) 200 - 500 guestrooms
c) 500 - 1000 guestrooms
(a)
(b)
(c)

31. Public Restroom
Water Closet: 1 for each 6 person
Lavatories: 1 for each 6 person
MALE FEMALE

32. Guest Room
Guest rooms are the most personal area found
in a Motel.
They come in a variety of shapes and sizes and
possess a limited number of possible amenities.
Room sizes, amenities, and services are often
designed based on budget and the overall story
of each individual hotel.
91 SF/OCCUPANT
115 SF/OCCUPANT
200 SF/OCCUPANT
270 SF/OCCUPANT
700 SF/OCCUPANT
R1: Budget Room
R2: Standard Room
R3: Pleasant Room
R4: Refined Suite

33. R1: Budget Room
(a) (b)

34. R2: Standard Room
(b)
(a) (c)

35. R3: Pleasant Room
(a) (b)

36. R4: Suite
(a)
(b)

37. Parking: Turning Path
Turning Path - 90° Turning Path - 180°

38. Parking: Layout
90 Degree 60 Degree Parallel 45 Degree

39. GROUP 7