Orientation of the building and plan configuration selected not only to enhance
views but to reduce energy expenses for heating and air conditioning.
Minimize the impact of lateral wind loading on the structure.
Reduce as much as possible the walking distances for both guest and the house
keeping staff.
Adequate number of linen storage and vending areas, and small electrical and
phone equipment rooms.
Plan types range in shape from long, double-loaded corridor plans, to compact
vertical towers, to flamboyant atrium structures or a large lobby space so that
some of the rooms look into the hotel interior.
Choice of a plan type is the result of a balanced consideration of site,
environment, and space requirements.
Maximize the percentage of floor area devoted to guest room and keep to a
minimum amount of circulation and service space.
Some configuration yield more efficient solutions than other, the choice of one
configuration over another can mean a saving of 20% in gross area of the guest
room tower and of nearly 15% in the total building. Example the three principal
plan alternatives-the double loaded slab, the rectangular tower, and the atrium
using the same net guestroom dimensions, will vary from 460 to 575 gross square
feet per room.
The following sections contain a description, for each of the basic guestroom
configuration, of the planning decisions that have the most influence on creating
and economical plan i.e. no. of rooms per floor, location of the elevator core.
In general the most efficient configurations are those where circulation space is
kept to a minimum with either double-loaded corridors or compact centre-core
towers.
PLANS
The configuration includes those plans that are primarily horizontal, including
both single and double-loaded corridor schemes.
DIAGRAM
The following points must be kept in mind while designing:-
o Corridor loading- In given site conditions, the single loaded rooms
are appropriate.
o Shape- shapes like Straight, L-Shaped, Courtyard or other
configurations best meets site and building constraints.
o Core location- Public and the service cores either are combined or
separated and where in the tower should they be positioned.
o Core layout- public and service elevators, linen storage, chutes and
vending should be best organized.
o Stair location- fire staircase should be located properly.
Efficiency of the slab plan is based primarily on the double loading of the
corridors, single-loaded schemes require 4 to 6% more floor area for same
number of rooms.
The offset slab plan is especially economical because the public and service
cores are combined.
The plan at angles creates interestingly shaped elevator lobbies, provides
compact service areas, and breaks up the slabs long corridors.
The core design is to connect the public elevators to the lobby and the service
elevators to the housekeeping.
One common objective is to position the elevator in the middle so as to limit
walking distances.
The placement of the fire stairs is to locate them at both ends of the corridor
and one limiting factor is that there should be not more than 200 ft. between
stairs exits.
SINGLE-LOADED PLAN
DOUBLE- LOADED PLAN
TOWER PLANS
A second major category of guestroom floor plans are the vertically oriented
towers.
The planning considerations for tower:
Number of rooms: How many number of guestrooms economically
fit for a particular layout?
Shape: Which shape is most efficient and permits the desired mix of
rooms?
Corridor: How is hallway access to corner rooms arranged?
Core layout: How the elevators, linen storage, and stair are
organized?
Unlike the other plan configurations, selection of tower shape creates specific
limitations on the number of rooms per floor. For the most part, tower contains 16
to 24 rooms, depending upon the guest room dimensions, the number of floors
and optimum core size. With 16 rooms, the core is barely large enough for two or
three elevators, fire stairs, and minimum storage. On other hand, design with more
than 24 rooms is so large at the perimeter that they contain too much central core
area to be efficient.
The fewer the number of rooms per floor, the more efficient the layout becomes,
because the core by necessity must be compact and as a result, the amount of
corridor area kept bare minimum.
TRIANGULAR TOWER
ATTRIUM PLANS
A third major category of guestroom floor plans is atrium design. The true
atrium configurations has the guest rooms arranged along single- loaded
corridors much like open balconies over looking the lobby space.
The following issue must be addressed:-
Shape: configuration to be used for guest room structure.
Public elevators: scenic or standards elevators to be arranged.
Service core & stairs: location of these.
All atrium hotels feature scenic or glass elevators, which provide views of the
lobby as well as add animation to the space.
Service elevators, the house keeping support functions, and the exit stairs
generally located at both ends of the wings.
One technique that is successful in several hotels is to combine an atrium
space with double loaded wings, which effectively and appropriately draws
together the architectural excitement of the atrium space.
MODIFIED ATRIUM
SQUARE ATRIUM
GUESTROOM MIX
The guest room program requirements must be shaped and modified, if
necessary, to fit the architectural concept.
The number or percentage of guest rooms furnished with a king bed, with a
double beds, with convertible sofa or whatever define the room mix.
FURNISHINGS
One basic approach is to use fewer individual pieces of furniture or to scale
them slightly smaller so as to give the perception of a larger or luxurious
room.
Queen or 72-inch king size bed: - beds smaller than 78-inches create
more open space.
Convertible sofa or wall bed: - these provide more open space and
flexibility.
Adequate luggage/ clothes space: - sufficient drawers, luggage racks,
and closet space reduce the clutter of cloth throughout the room.
Armoire: - combining drawer space with a television cabinet and possibly
a pullout writing ledge in a single unit estimates the need for two or three
separate pieces.
Lounge/desk-chairs: - lounge chairs designed to be used at the work
surface eliminate the straight desk-chair.
Mirrors: - they enlarge the space visually.
Wall mounted bed side lamps: - these permit a smaller night table.
Bathrooms: - design suites expand the counter top, mirror, and lighting as
much as possible and compartmentalized the tub or toilet.
THE MINI-SUITE
The designer should assess the relative need for the following entrances:
Main hotel entrance
Ball room/banquet entrance
Restaurant/bar/night club/casino entrance
Tour bus/airport bus entrance
Suite or apartment entrance
ENTRANCES
The design requirements for the hotel entrances can be summarized:
Canopy: protect guest from clement weather; include lighting, sinages, heat; if
necessary ensure sufficient height for buses
Driveways: Predict amount of traffic congestion and provide space for waiting
taxis, loading and unloading of passengers and bags, and short-term standing
including valet-delivered cars and tour or airport buses
Parking: Make garage entrances convenient to and from the main entrance; if
there is valet parking, establish a location for attendants booth near the main
entrance
Side walks: Design pedestrian areas sufficiently wide for handling baggage carts,
and providing doorman or bellman station; at bus location provide space for
groups
Doors and Vestibules: Develop a weather vestibule with revolving or automatic
doors to limit temperature differences; include access into luggage storage from
curb; provide ramp if necessary for both disabled guests and luggage
LOBBY
Lobby must have two key factors i.e. visual impact and function. The lobby serves as the
main circulation space directing guests to the front desk, elevators, food and beverages
outlets, meeting and banquet facilities recreation complex, and other public areas.
Most hotels provide per guestroom between 6 to 10 square feet (.6 and .9 square meters)
of floor area in lobby, not including circulation to remote functions.
Locating bars, restaurants, and retail kiosks with in lobby is one way to increase apparent
size of space without adding to additional gross area.
Generally, one or more restaurants and cocktail lounges are clustered conveniently
around hotel lobby.
The other more specialized type of food and beverages outlets- specialty, rooftop, and
theme restaurants, deli and snack bars, lobby, bar, and entertainment lounges.
Entertainment: provide a small stage and dance floor or consider how the plan
might be modified to accommodate entertainment in future; table should be
organized according to the focal point
FUNCTION SPACES
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 mid
morning 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.
Health club:
Location: plan the club so that guest can reach it directly from the guestroom
elevators and members from the street or parking areas without passing through
lobby area.
PARKING
Parking analysis:
The provision of parking must recognize the sum of various components and
interrelationship of the peaks and valley over a 24-hour period.
Part I: determine the components of the parking requirements: overnight
guests, restaurant and bar patrons, meeting attendants, and other visitors.
Part II: calculate the maximum number of cars that might be reasonably
anticipated, planning to accommodate full demand on 80-85 percent of all
days. The overnight guest calculation is illustrated by the following example:
Number of rooms 400
Percent occupancy 85
People per room 1.4
Percent arriving by car 40
People per car 1.5
The equation for calculating the guests parking requirement is as follows:
Part III: Develop a table showing hourly parking use factors. For example, the
parking facility needs to accommodate all (100 percent or 1) over night guest
cars from midnight to 4.00 AM, but, because of checkout, only 60 percent (.6)
during the mid-day.
MORNING AFTERNOON
midnight 4.00 8.00 noon 4.00 8.00
to to to to to to
4.00 8.00 noon 4.00 8.00 mid night
Hotel guest 1 .95 .6 .6 .9 .95
Restaurant and .05 .1 .1 .1 .2 .25
bar patrons
Meeting/banquet .05 - .1 .1 .4 .4
attendants
Health club - .2 .1 .2 .2 .05
members
Visitors - .1 .2 .1 .2 .4
employees .25 .25 .4 .4 .35 .35
Part IV: combine the parking requirements for each component (part II) with the use
table (part III) to calculate the total amount of parking necessary during each time
period. In this example guest would require 127 parking spaces (1 x 127) at midnight
but only 76 spaces (.6 x 127) at noon
SPECIALITY RESTAURANTS:
FUNCTIONAL AREAS:
Food Preparation and Storage
Receiving, trash, and general storage
Employee areas
Laundry and house keeping
Engineering and mechanical areas
Note:
These spaces vary from hotel to hotel depending on the type of property and its size and
location.
Among the many planning requirements that the architect should address during the
conceptual design, the most important goal is to locate the receiving area, food storage,
kitchen and all the outlets i.e. restaurants and banquet areas. The following checklist
identifies the critical adjacencies:
ESSENTIAL
Food storage to the main kitchen
Main kitchens to restaurants
Room services area to service the rooms
Banquet pantry to ball room
FOOD & BEV. KITCHENS
STORAGE
RECIEVING EMPLOYEES
DINING
TRASH GENERAL
STORAGE
EMPLOYEE PERSONNEL
ENTERANCE
LOCKERS UNIFORM
ISSUE
ENGINEERING HOUSEKEEPING
SCHEMATIC DIAGRAM
BALLROOM
ROOM SERVICE
BANQUET BANQUET SERVICES AREA ELEVATORS
ROOMS PANTRY
MAIN
EMPLOYEES KITCHEN RESTAURANT
DINING
TRASH RECIEVING
In addition to the standards for lighting and finishes the detailed plan for the food service
areas must include the following features:
Provide automatic fire protection systems throughout
Depress floor slabs for refrigeration storage so that the kitchen floor is level to the
finished floor
Group all walk-in refrigerators and freezers together with the same wall so that they use
common compressors
Provide service vestibules between the kitchen and all outlet, banquet pantry and ball
rooms; baffles between service corridors and banquet halls
Locate soiled dish drop-off immediately inside doors from each restaurant
Provide security for each kitchen service bar
The hotels receiving and trash must be adjacent to the hotels back-of-house areas. In
addition to the major connection to the kitchens for incoming food and liquor and for out
going garbage, sufficient area must be available to move goods to the laundry, house
keeping, maintenance and general storage areas.
The overall planning requirements include the following:
RECEIVING
Raised dock area large enough to accommodate trucks
Enclose the receiving area to ensure security, odors, sound, etc
Include windows between the receiving areas and the docks
Arrange access areas to avoid cross-traffic
TRASH/GARBAGE
Separate the trash holding are with the receiving area
Enclose compactor area, yet allow accessibility at all times
AREA REQUIREMENTS: