CHAPTER-1

INTRODUCTION
1.1 GENERAL:

This project deals with the design of a “3 STAR HOTEL” .A star hotel is a
commercial establishment providing lodging, meals and accommodate various
activities like vegetarian and non vegetarian restaurant, banquet hall conference hall,
gardening, swimming pool, parking and other guest services like atm, coffee shop,
ice cream parlour etc. thus a well designed star hotel with an efficient lay out. The
star hotel has been to reflect the characteristics of the main business district of any
booming city, and increases the tourism facility for the people in the city.

1.2 OBJECTIVE OF THE WORK

The main objective of this project is to design layout plan, sections and
elevations for the “DESIGN OF 3 STAR HOTEL.” In order to provide all the
facilities to the people for eating, celebrating, living and enjoying .it is implemented
by using Auto CADD soft ware (2d commands).Being an engineering students we
have taken up this project as a challenge.

1.3 SCOPE OF THE WORK

The scope of this project is to design the 3 star hotel with all amenities and
requirements such that number floors can be designed and used for various purpose,
such that eating, celebrations and living of people at one place is provided according
to the requirement of people.

1.4 NEED OF THE WORK

The main need of our project is to meet the needs of the people at one
particular place with good environment, gardening, and availability of all facilities
and with good interior designing in residential blocks with comfortable parking so
that minimum 50 number of cars can be placed.

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 CHAPTER -2
REVIEW OF LITERATURE

2.1 INTRODUCTION TO CADD

Auto CADD is a software application for 2D and 3D computer-aided

design (CADD) and drafting available since 1982 as a desktop application and since
2010 as a mobile web and cloud based app, currently marketed as Auto CADD 360.

Developed and marketed by Autodesk, Auto CADD was first released in

December 1982 having been purchased a year prior in its original form by Autodesk
founder John Walker, the software is currently marketed in its eighteenth generation.

As Autodesk's flagship product, by March 1986, Auto CADD had become

the most ubiquitous microcomputer design program worldwide, with functions such
as "polylines" and "curve fitting". Prior to the introduction of Auto CADD, most
other CADD programs ran on mainframe computers or minicomputers, with each
CADD operator working at a graphical terminal or workstation.

2.1.1 APPLICATIONS OF CADD

CADD software is being used on large scale basis by a number of

engineering professionals and firms for various applications .few of the applications
for which Auto CADD is being used today are:

 Civil construction plans and elevations.

 Architectural interiors and exterior diagrams.
 Electrical wiring plans, T&D and substation diagrams.
 Electronic circuit drawings and cartographic mapping.
 Mechanical tool and computer diagram.
 Improves the quality of design.
 Creates the data base for manufacturing.
 Creates the design data and drawing.
 CADD system in companies increases the productivity of the
designer

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 Once the computer is turned on, the operating system gets loaded and Auto CADD
can be started by double clicking on the icon. The various components of the Auto
CADD. Screen is the drawing area, command window, menu bar, tool bar, and
model a lay out tabs and the status bar. Drawing area covers major portion of the
screen. One has to define the coordinates to draw the objects and the pointing device
is seen as a cursor on the screen.

At the bottom of the drawing area, command window is present and the
command can be entered at the command prompt. Status bar is displayed at the
bottom, containing buttons, which change the Auto CADD functions. Coordinate
information is displayed on the left corner of the status bar.

2.2 COMMANDS USED IN CADD

2.2.1 Auto CADD opening screen component details:

After you start the Auto CADD and have completed configuration, following
CADD opening screen displays

 Title bar: It shows the present application name and the name of current
working file.
 Menu bar: The menu bar at the top of the drawing area offers pull down
menu from which you select is a command window.
 Standard Tool Bar: This tool bar offers a variety of general purpose
commands (like New, Open, Save, Save as, Print, etc.,) through tool
buttons.
 Draw Tool bar: The draw tool bar offer commands that creates new
objects.
 Modify tool bar: Which offers commands to edit existing objects.
 Command area: The command area line is where you enter commands
from the key board and where prompts display.
 Drawing area: The area on the screen where you create your drawing
 The screen that can be used to display things such as the current working
space, status of the various modes and current coordinates of the graphics

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 cursor.
 Cross Hairs &pick box (Graphics cursor): The screen cursor is used to
draw, select entitle, and pick from menus and dialogues boxes. Depending
on the current command it can appears as a cross hairs, pick box, cross
hairs with pick box
 Screen Menu: The set of menus and submenus comprising the Auto
CADD command displayed on the right hand side of the screen.
 Status Bar: The line at the bottom of the screen that can be used to display
things such as the working space, status of the various modes and current
coordinates of the graphics cursor.

2.2.2 VARIOUS COMMANDS USED IN AUTO CADD

 LINE

Auto CADD draws a line segment and continues to prompt for points. You can
draw a continuing series of line segments by using above specified coordinate
systems, but each line segment is a separate object. Press enter to end the command.

Options: 1) Close

2) Undo.

 CONSTRUCTION LINE

Auto CADD draws a line segment and continues to prompt for points. You
can draw a continuing series of line segments by using above specified coordinate
systems, but each line segment is a separate object. Press enter to end the command.

Options: 1) Close

2) Undo

 RECTANGLE:
To draw a rectangle for the designing of plans, it can be drawn of any
size.

 HATCH :( H)

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 Fills an area with a non associative hatch pattern. A non associative hatch is
not updated when its boundaries are modified. A hatch boundary consists of an
object or objects that completely enclose an area. If the boundary is made up of
multiple objects there ends points must coincide for the hatch to be created properly.

 MULTILINE TEXT: (MT)

Creates a multiline text. MTEXT creates paragraphs that fit within a

boundary that defines the width of the paragraph and its location in the drawing.
Each multiline text object is a single object, regardless of the number of lines it
contains. The text boundary, although not plotted, printed, or displayed, remains part
of the objects framework.

Options: Height/Justify/Line spacing/Rotation/Style/Width.

 POLYGON :( POL)
Creates an equilateral closed polyline. This command is used to draw a
number of sides of polygon are 3 to 1024.
 COPY:

Duplicates object with reference to selected base point to selected

displacement point either single or multiple copies.

 OFFSET:

Creates concentric circles, parallel lines, and parallel curves. OFFSET creates
a new object at a specified distance from an existing object or through a specified
point.

 MOVE:
Displaces objects a specified distance in a specified direction.

 ROTATE:

Moves selected objects above a specified base point with specified rotation
angle.

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  TRIM:
Trims objects at a cutting edge defined by other objects.
 EXTEND:

Extends an object to meet another object up to specified boundary edge.

Objects that you can extend include arcs, elliptical arcs, lines, open 2D and 3D
polylines, and rays.

Options: select objects to extend

 Project
 Edge
 Undo.
 FILLET:

Rounds and fillets the edges of the objects. FILLET rounds the edges of two
arcs, circles, elliptical arcs, lines, poly lines, rays, splines or x lines with an arc of a
specified radius. FILLET also rounds the edges of 3D solids.

Options: select first objects or [Polyline/radius/trim/multiple].

 EXPLODE:
Breaks a compound object into its component objects. A compound object
comprises more than one Auto CADD object. For example, a block is a compound
object.
 MATCH:

This command is used to match colour of the text and is very advantageous
command.

 REGION:

This command is used to make the individual parts into an single object it is
used in 3d drawings.

 UNITS:
This command is used to set the units .it is done before stating the drawing

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set the units and then we should continue the drawing.
 LIMITS:

This is the command which is used to set the limits of values. The dimensions
would be right with this command.

2.3 ABOUT 3 STAR HOTELS:

The star hotel planning is in the basis of restaurant, accommodate rooms

banquet hall, conference hall, and all individual types of activates. The necessary
size of the site depends on the area required for the desired gardening activities and
administration rooms. As a rule of it can be calculated as follows: required gardening
area + necessary distance to size boundary +necessary parking area for vehicles.

The following list of standards is a basic manual of the facilities that should
be provided in a hotel according to the brand it has been assigned .This information
is complementary to the other more manual The city hotels are an ideal choice for
business travellers, and the resort hotels provide excellent facilities for tourists. The
star hotels enjoy worldwide prestige, known for its luxury; personalize service and
magnificent location in leading cities and holiday resorts.

2.4 LAY OUT AREA SPECIFICATIONS OF 3 STAR HOTEL:

Different types of hotel offer varying standards of quality and facilities.

Hotels may be a part of chain or independent. Where hotels do form part of a chain,
special design may be imposed. Hotel types include town hotels, holiday hotels,
clubs, hotels with apartments and hotels. Accommodation facilities including rooms,
toilets, bath rooms, shower rooms etc Hall ways and floor service occupy 50-60% of
the floor area .Public rooms a reception area, hall and lounges require 4-7% and
hospitality areas, restaurants, and bars for guests and visitors 4-8% .A banqueting
area with meeting and conference rooms needs 4-12% domestic areas ,kitchens
personal rooms and stores. 9-14% administration, management and secretarial 1-2%
maintenance and repair 4-7% and leisure 2-10%. Special areas for seminars, health
centres and outdoor facilities for which the space required can vary tremendously,
May also needed.

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 National systems classification, compulsory or voluntary, vary in range of
categories and method of designation (letters crowns, stars) etc. over 100
classification systems are in use, must based on the World Tourism
Organisation(WTO) model but customized to suit local conditions.

Every facet restaurant design and layout is a product of the goals and the
concept of the business. The bigger the goals and concept, the more resources
should go in to the design elements. The menu and price points should all support the
layout of the restaurant to create a single concept .Finally, design elements should
support each other No single element should stand out from the others without
wanting to point customers in the directions.

Cost should be funnelled toward elements where the revenue is generated .for
most restaurants, this includes the entrance, lobby, bar and dining room . An upscale
restaurant has to have upscale furnishings and design elements. A casual restaurant
cannot over look the need for a new, clean atmosphere.

Space: the amount of space in the building is usually a product of property

and the type of lease/mortgage. How that space allocated – at least in the case of a
new property – is the story. Ample space has to be given to the kitchen for food
storage and equipment .an area staff and managers office are necessary .otherwise,
revenue generating areas must be maximized .Every spacing of room is done
by noting the point that it should satisfy the requirements of the star hotel and people
needs.

2.5 REQUIREMENTS OF HOTEL

This includes the dining area and restaurant, accommodation and all of
which should be enough large to accomplish the goals of project.

2.5.1 Entrance: The entrance is the first and last impression your business makes
it has to be inviting and it has to capture the essence of our restaurant. It should be
big enough for guests to gather if there`s a wait , but not so big that takes space away
from dining room or bar. A good entrance contributes to natural flow of restaurant`s
lay out. It sends guests on their way to a revenue generating destination.

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 Fig : 2.1 Entrance Hall

2.5.2 Reception: A reception and information counter attended by trained and

experienced person is placed near the main entrance

Fig : 2.2 Reception

2.5.3 Office: The manager’s office should be as small as possible, while still
allowing business to be properly conducted. It should be in a secure location of the
building, far from dining room and buzz of kitchen .It is better to provide in ground

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floor.

Fig : 2.3 Office

2.5.4 Lift: For the smooth and easy vertical transportation of clients with in the
building efficient lift are provided from the lobby. A lift is provided aside a stair.

Fig : 2.4 Lift

2.5.5 Restaurant: Well-equipped, well-furnished restaurants are provided with

24 hours food and beverage service. The interior space work around central
circulation area with stand-up facilities and an assortment of counters. And safe and

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fresh food should be provided for the customers so that they can enjoy every minute
they spend in restaurant.

Fig : 2.5 Restaurant

2.5.6 Kitchen: The kitchen has to have adequate space for all of the necessary
equipment, plus, ample room for employees to work, necessary equipment can
include ovens, stoves, boilers, fryers a dish machine sinks, and plenty of shelf places.
A prep area and industrial sinks usually accompany dry storage.

Fig : 2.6 Kitchen

2.5.7 Food storage area: There must be plenty of room for food storage. This
includes a walk –in Freezer and a dry storage area, with plenty of shelf since. A new

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roomy walk in refrigerator is a wise investment for new restaurant. Slim refrigeration
failures are common and can lead to serious loses.

Fig : 2.7 Food storage

2.5.8 Dining room: A dining room should have a natural flow, from the kitchen
to dining room to the kitchen. Enclosed spaces and partitions generate opportunities
for, large parties and banquets. In many cases, a healthy combination of booths,
tables, large tables and private spaces give best chance to maximize revenue Dining
room should be.

Fig : 2.8 Dining room

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2.5.9 Furnishing of Bed rooms: All the rooms such as deluxe and semi deluxe
and all presidential suite rooms are well furnished, with properly textured curtains,
carpets etc good taste. The architectural envelopes of these rooms are clean lined and
fully live up the promise of the outside.

Fig : 2.9 Bed room

2.5.10 Rest rooms: The restrooms are the most underrated aspect of the design
and layout of the building .most guests who dine in a restaurant will visit the
restaurant will visit the restroom during their stay; the restroom has to have fixtures
that contribute to the sense of cleanliness. It should be large enough to accommodate
the guests without taking room away from the dining room. And enjoy the resting
good decoration and furniture should be provided.

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 Fig : 2.10: Rest room

2.5.11 Gym: Gymnasia apparatus such a as bar-bells, parallel bars, jumping board,
running path tennis balls, cricket field, and so forth are used to exercise in safe
weather outdoor locations are the most conductive to health.

Fig : 2.11 Gym

2.5.12 Toilets: Bath rooms are modern in design and well equipped with fittings
of the quality befitting a hotel of this category with 24 hours services of hot and cold
water

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 .

Fig : 2.12 Toilets

2.5.13 OTHER FACILITIES WHICH ARE REQUIRED

 Staff area:

There must be space for employees to congregate, store personal belongings

and hand coats. There must notices. Also be room for important information to be.
Communicated, such as work schedules, manager. The best opportunity is next to the
kitchen area.

 Lighting:

The lighting system should be very beautiful so that it can change the view
of hotel. The lighting arrangements and fixtures in the building are designed to
ensure functional excellence.

 Communication:

A telephone connection is provided in each room for the use guest and
visitor’s .provision for television and internet access is given in each room.

 Construction facilities:

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 Fully air conditioned conference and banquet halls are provided in third
floor. Separate access has been provided through lifts and stair case exclusively for
this area.

 Safety measures:

Sprinklers and smoke detectors are provided on each floor. There is an

emergency fire exit having access to all floors.

 Other services:

24 hours service for reception, information and telephones. Provision for

laundry and dry cleaning services is given .keeping in the view of comfort and
pleasure of guests, various services such as internet access.

 Parking area:

Parking area is the very important requirement in hotel. The spacing of vehicles
and size of the vehicle are to be considered in the design of parking area the large
place is needed.

Fig : 2.13 Parking area

 Garden area :

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 The garden area is provided in hotels for the providing entertainment and
pleasant weather. And large area is required. And a swimming pool is additional
requirement meant for tourism and entertainment.

 Swimming pool:
A swimming pool is additional requirement meant for tourism and
entertainment.

Fig no: 2.14 garden and swimming pool

2.6 COLLECTION OF DATA:

2.6.1 THE STAR GRADING SYSTEM FOR ACCOMMODATION

There are five levels of accommodation standards ranging from one to five
stars applicable to hotels, resorts and apartment hotels. To obtain higher stars,
progressively higher service and facility quality, facility condition and improved
business practices like environmental management, which are determined by a points
system should be provided across all areas. A total of 1000 points have been set as
the maximum number of points that can be achieved by Hotels, Resorts, and
Apartment Hotels.

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Table no: 2.1 Star grading system
Star Grading Total Score (Hotel, Resort, Apartel)
1 star 251 – 400 points
2 star 401 – 550 points
3 star 551 – 700 points
4 star 701 – 850 points
5 star 851 – 1000 points

The criteria are divided into seven (7) dimensions that are common to the
abovementioned categories except for the lounge area and the kitchen area which
are applicable only to apartment hotels. The percentage that these dimensions
contribute to the total score is shown in the table below:
Table no: 2.2 Percentage dimensions
Business Area Hotel Resort Apartel
Arrival & Departure 10% 10% 8%
Public Areas 10% 10% 7%
Bedrooms 30% 30% 30%
Bathrooms 15% 15% 15%
Food & Beverage 15% 15% n/a
Lounge Area * n/a n/sa 15%
Kitchen Area * n/a n/a 10%
Amenities 10% 10% 5%
Business Practices 10% 10% 10%
Total 100% 100% 100%

2.6.2 DESIGN REQUIREMENTS OF 3 STAR HOTELS:

 Standard Rooms:
Will be comprised of a bedroom, entrance hall, bath rooms (optional for city
hotels). Superior rooms are standard rooms that are larger or better located.

Surface area:22 sq.mt excluding entrance hall, terrace and bathroom

Height : 2.7 m

Bathroom surface: 6 sq. mt

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  Superior room:

Have a lounge area in the same room. This area may provide a sofa (sofa
bed) with two armchairs and a TV if the one in the bedroom isn’t visible

Surface area: 28 sq mt excluding entrance hall, terrace and bath room.

 Suite rooms:

Compared to three areas. The bed room and lounge areas must be two
separate rooms (the division must be a built wall). They will have an entrance hall,
bed room, bath rooms and one or two lounges.

Surface area: 70sq.mt excluding entrance hall terrace and bath room they are
recommended on the Royal service.

 Presidential Suites:

Unique rooms comprised of separate room areas: entrance hall, bed room,
lounges (meeting room and lounge dining room) , kitchen with scullery and serving
room.

Surface area: 96% sq.mt excluding entrance hall, terrace and bath room.

 Royal Services:

City hotels (resorts optionally) will have one or several floors designated to
Royal service with independent front desk services, lounge for breakfast and bar and
private lounges a main meeting room that can be divided in to smaller ones is
recommended. These rooms will have the best location and should provide a butler
service each royal service floor will have a service room for the butler on duty.

 Internal Doors:

Internal doors must be positioned in order to maximize the usable rooms’

space. It is necessary to decide whether a door should open in words or out wards.
The minimum inside width of a door opening in 55cm. in residential building the

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Standard opening width are as follows. Single panel door: main rooms approx. 80cm:
auxiliary double doors: main rooms approx. 170 cm: front doors 140-225cm. door
opening height at least 185 cm but normally 195-200 cms.

 Swimming pool:
The relevant national safety and building regulations will, of course, apply.
Purposes may occupy a portion of the required rear yard, but in case shall the outer
walls of the pool be less than five (5) feet from interior side property line or rear or
less than 20’. From the front property line. In addition, in no case shall there be less
than a 3’foot open and UN obstructed passage way provided between the outer wall
of the pool and the side and rear property line or any fence and wall.
 Stairs:

The relevant national safety and building regulations will, of course, apply.
stairs must have hand rails on both sides without projecting tips .winding stair cases
cannot be included as part of the regulatory stair case provision. The effective width
of stairs and landings must be minimum of 1.50 m and should not exceed 2, 50
m.doors must not be constructing the useful width of landings.

 Meeting room /halls:

The amount of meeting rooms the hotel will provide will depend on its
capacity and the market research that has been carried out. A main meeting room that
can be divided in to smaller ones is recommended. Must be equal to that of the large
room. Ideally these rooms should have a capacity of 20 to 50 guests.

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 CHAPTER-3

WORK PROCEDURE

3.1 LAYOUT PLAN OF 3 STAR HOTEL:

The total lay out area of star hotel is 3.74 acres including hotel area. hotel
construction area is 0.826 acre that is 200’x180’ the remaining area is covered by
garden, swimming pool and garden and front area is meant for parking with ample
space capacity of 50 cars.

The dimensions as follows:

 Car size :6’x7’

 Number of cars : 60
 Parking area : 214’x64’
 Swimming pool : 32’x25
 Security staff room : 16’x20’
 Path way : 20’
 Sitting tables : 6’x7

3.2 FLOOR PLANS OF A PROJECT:

The title of our project is “DESIGN OF 3 STAR HOTEL”. And it has been
designed with three floors. And separate parking area.

 In the ground floor reception and cabins of manager and accountant, waiting
hall has been designed.
 In the first floor, restaurant, food and cold storage have been designed.
 In the second floor, accommodate rooms have been designed.
 In the third floor, banquet hall, conference hall, dining section has been
designed.
 The layout of plan shows the hotel and garden area which surrounds the
hotel and the swimming pool which is officially designed back side of hotel
and parking area at the entrance of the hotel

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3.2 .1 GROUND FLOOR:

This floor consists of an entrance, reception lobby, toilets, waiting hall,

cabins of manager, accountant, hotel in charge, 2 lift, stair case, and cabins of
reservation agent, and telephone operator with furniture.

The dimensions as follows:

 Reception are :20’x20’

 Manager cabin : 20’x15’
 Hotel in charge cabin : 20’x15’
 Accountant cabin : 20’x15’
 Telephone operator : 45’x40’
 Reservation agent room : 45’x40’
 Stair case : 6’
 Lift 1 : 8’x10’
 Lift 2 : 4’x6’
 Waiting hall : 81’3”x54’5.3”

3.2.2 FIRST FLOOR:

First floor consists of restaurant in that different sections vegetarian

section, a non- vegetarian section,restaurantwith reception and waiting halls,
kitchen, wash area, food storage, cold storage sections a and toilets.

The dimensions are as follows:

Vegetarian section :121’5.2” x 62’8”

 Dining area : 91’x62’

 Kitchen : 32’x62’
 No of tables : 20
 Spacing : 4’
 Wash area : 15’x6’
 Toilets :8’x9’

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  Non-vegetarian section : 141’.5”x76’
 Dining area : 141’x76’
 Kitchen : 30’x62’
 No of tables : 20
 Wash area : 15’x6
 Food storage area : 30’x15’
 Cold storage area : 30’x15
 Reception : 20’x20’
 Cut off slab : 40’x20’

3.2.3 SECOND FLOOR:

In this floor we have provided accommodation of rooms such as deluxe rooms

semi deluxe rooms and presidential suite rooms for all the visitors. With full a/c
sections and a house keeping section, path way and lobby, waiting hall and gym for
exercises with furniture decorated beautifully.

The dimensions as follows:

 Deluxe rooms with a/c and TV : 30’x20’

 Dimensions of waiting hall : 25’x16’
 Toilets : 10’x6 ’
 Semi deluxe rooms with a/c : 40’x20’
 Toilets : 8’x8’
 Presidential suite rooms a/c : 30’x15’
 Toilets : 6’x7’
 Housekeeping section : 38’x15’
 Cut off slab : 40’x40’
 Single bed sizes :8’x3’
 Double bed sizes :8’x7’

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3.2.4 THIRD FLOOR:

This floor consists of a banquet hall for parties and functions with capacity
of 100 people with furniture and decorated with curtains with two changing rooms
and glass surround by the floor and dining hall with large space and toilets.

A conference hall is provided for business usage with conference table and
home theatre with large space around and dining with wash area and waiting hall
and path way.

The dimensions as follows:

 Dimensions of banquet hall : 200’x60’

 Stage area : 30’x15’
 Changing room : 20’x15’
 Dimensions of dining hall : 57’x98’
 Wash area : 20’x6’
 Dimensions of conference hall : 60’x32’
 Dimensions of toilets : 9’ 7.5”x11’2.8”
 Path way : 10’

3.3 ELEVATIONS:

Elevation is the outer viewed or face of the finished building there is front,
back elevation, side elevation (left and right). Generally front elevation is drawn to
building such that the clients get the idea that how the building above the ground
level in the vertical plane. Generally Front elevation is drawn but in some cases, side
elevation is also drawn which is known as end view. Elevation should be drawn
vertically by projecting vertical lines and to the left of section by projecting
horizontal lines the ground level.

3.4 SECTIONS:

Section is the full view of a building in a vertical plane from the foundation
level to top of the parapet wall. It reveals all details of construction.

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 Sections are drawn to shown constructional details, from the foundation bed
level to the top of the roof. These details give information about the thickness of
walls and foundation for the walls, slab thickness, flooring details for finish and bed
below flooring, vertical heights above the floor top, heights of doors and windows,
lintels thickness, sun shade projection and thickness.

3.5 WINDOWS AND DOORS SPECIFICATIONS:

In public area of a building where high security is required, this makes

difficult for any person in front of the counter to reach any thing behind it. Clearance
to stand and deal with members of the public should be provided behind the counter.
Individual counters are easier to reorganise since the floor space is more flexible.

3.5.1 DOORS:

The glass on the doors will be indicated (preferable with the company’s logo,
with no colour) to prevent people from running into them inflammable curtain
materials are required for all sliding windows in rooms. Opening and closing system
with guide rail and double closure completely covering the surface and preventing
any light entering room

In this plan four different sizes of doors are provided. They are:

 D :10’x6’9”
 D1 :8 x6’9”
 D2 : 3’x6’9”,
 D3 : 2’6”x6’9”
 D4 :3’6”x6’9”

3.5.2 WINDOWS:

A minimum glass surface of 1,5m 2is recommended. Windows and doors

will have a blocking mechanism at1.5 m, out of the reach of the children (except
handicapped rooms). The glass will be non- splinter able, security type (break into
small pieces).

In this plan the size of the window used is

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W : 6’x4’.

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 MERITS

1) Designed in such a way that meets the needs of every type of people.

2) Modern facilitated structure.

3) High quality infrastructure.

4) Hygienic environment & quality food.

5) Good parking area and pleasant gardening facility.

6) 24 hour services and safety measure facility.

7) Good interior designing.

8) Integrated design.

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 CONCLUSION

Our project of “DESIGN OF 3 STAR HOTEL” designed successfully by

following all the specifications and standards requirements which are given by the
“NATIONAL ACCOMMODATION STANDARDS FOR HOTELS”, given by the
department of tourism. This gives the customers to stay within hotel for all the
celebrations and parties, business conferences etc.

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 BIBLIOGRAPHY
1. Engineering drawing and graphics using Auto CADD 2007 by john walker.

2. Building planning and drawing by N.D. Bhatt and V.M. Panchal , charotar

publishing house pvt.ltd. Fourth edition: 2011.

3. As per National Accommodation Standards for Hotel dimensions are followed.

4. Building and planning and drawing by dr.n, kumara swami and a. kameswar

rao, charotar publishing house pvt. Ltd fourth edition: 2010.

5. Peter venison, 100 tips for hoteliers.

6. Hotel spaces by montse bonas.

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 APPENDIX

 CADD - Computer aided designing and drafting.

 IS - Indian Standards.
 NBC - ` National Building Code.
 NASH - National Accommodation Standards for
Hotels.

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