HOPE UNIVERSITY

COLLEGE
Co-ordinate Design III
Literature Review On Hotel Buildings

MAY 20, 2021

DONE BY EPHREM HAILU
ID No: RAR/838/17
SEC: #1
Contents
Definition ........................................................................................................................................................................... 2
According to the experts the definition of hotel ........................................................................................................... 2
Background of Hotel Buildings........................................................................................................................................... 3
Background of Hotel Buildings in Ethiopia ........................................................................................................................ 3
Physical infrastructure and facilities of hotel buildings ..................................................................................................... 4
Types of Hotel Buildings .................................................................................................................................................... 5
Based on basis of the size .............................................................................................................................................. 5
Based on basis star system ............................................................................................................................................ 5
Based on basis of location ............................................................................................................................................. 8
Components of city center hotel building ....................................................................................................................... 10
Site Planning of Hotel Buildings ....................................................................................................................................... 11
Parking of Hotel Building ............................................................................................................................................. 13
Entrance ....................................................................................................................................................................... 14
Circulation .................................................................................................................................................................... 15
Kitchen in Hotel Buildings ................................................................................................................................................ 16
Factor Affecting Kitchen in Hotel Buildings ................................................................................................................. 17
Kitchen Layout in Hotel Buildings ................................................................................................................................ 19
Types of Kitchen in Hotel Buildings ............................................................................................................................. 20
Bedrooms in Hotel Buildings ........................................................................................................................................... 22
HVAC System in Hotel Building ........................................................................................................................................ 24
CLASSIFICATION OF HVAC SYSTEMS ............................................................................................................................ 24
Functional Flow and Zoning ............................................................................................................................................. 28
Zoning Analysis ............................................................................................................................................................ 37
Conclusion........................................................................................................................................................................ 40
Reference ......................................................................................................................................................................... 41
Definition

Hotel is a building, symbol, company or business entity that

provides services accommodation, food and beverage
providers and other service facilities where all the services
are intended for the people, whether they are staying
overnight at the hotel or those who only use the facilities.

According to the experts the definition of hotel

 Rumekso states that hotel is a building which hires the rooms with the facilities such as food
and beverage which is run well to get the benefits.

 Sulastiyono says that hotel is an accommodation that gives the facilities like rooms, food and
beverage and other supporting facilities such as sport area, and laundry.

 According to Tarmoezi and Manurung (2007:1) hotel is a building that provides the rooms with
the supporting facilities such as the food and beverage. Base on the definition, hotel is not only
sells the room but hotel is one of accommodation that sell the other facilities.

 Steadmon in Fadmawati also states that a hotel may be defined as an establishment whose
primary business is providing lodging facilities for the general public and which furnishes one
or more of the following services.

 Yoeti explains hotel must have 4 elements or main requirements. They are Physical
infrastructure and facilities, quality of product and service, employees’ attitude, and competitive
price.
Background of Hotel Buildings
Till the middle of the 19th century, people travel
within national borders. Traveling beyond the
national borders was less. Most of the journey was
for business purposes. During this era, travel
volumes are low and a small part of the rich
population segment travels to different places.
However, after the Industrial Revolution, we can
see major changes in technology and infrastructure.
These changes led to the
development of locomotives and vehicles that result in a mass movement of
people.
Besides, the mass travel group needs a place to sleep and rest. Therefore, the
mass movement has led to the growth of various hotels and inns. Besides, the
mass movement of people, the demand for food and lodging has increased. As
a result, nowadays, travelers need a place to rest, sleep, luggage storage, etc.
which led to the growth of hotels. Thus, the hotel industry has played a
significant role to accommodate travelers.

Background of Hotel Buildings in Ethiopia

The Itegue Taitu Hotel is a hotel in Addis Ababa, Ethiopia.

The Taitu Hotel was built in 1905 or 1906 (1898

in the Ethiopian calendar) in the middle of the
city (Piazza), is the first hotel in Ethiopia. Taitu
Betul (1851–1918), an Ethiopian Empress and
the wife of Emperor Menelik II, established this
hotel to provide foreign guests a place to rest and
dine.
On January 11, 2015 a major fire broke out which
caused damage on the historic Tayitu Hotel in
Addis Ababa.
Physical infrastructure and facilities of hotel buildings

parking area Bed rooms

lobby restaurants

day spa gymnasium

swimming pool sport and recreation facilities

Types of Hotel Buildings
Hotel buildings are classified in many types based on verity criteria’s and these are some of the basic
once:

 Based on basis of the size

 Based on basis star system
 Based on basis of location

Based on basis of the size

i. Small hotel: Hotels with 25 rooms or less are classified as small hotels.
ii. Medium Hotel: Hotel with twenty-six to 100 rooms are called medium hotels,
iii. Large Hotels: Hotels with 101 -300 guest rooms are regarded as large hotels
iv. Very Large Hotels: Hotels more than 300 guest room are known as very large Hotels.

Based on basis star system

1 Star: These are smaller hotels manage by proprietor. The hotel often has more personal atmosphere.
It is usually located near affordable attraction, major intersection and convenient transportation.
Furnishings and facilities are clean but basic. Most will not have a restaurant on site but are usually
within walking distance.

• The hotel should have at least 10 let table bed room.

• 25% should have attached bathroom with a bathroom

for every four of the remaining room.

• 25% of the bathroom should have western style WCs

• Reception counter with a telephone and a telephone

for the use of guest.
2 Star: The building should be constructed and the locality and environs including the approach
suitable for good hotel. There should be a reception counter with a telephone. All public and private
rooms should be fully air conditioned and should be well equipped with support quality There should
be experienced, courteous and efficient staff in smart and clean uniforms. Should have at least 10 let
table rooms with at least75% should attached bathrooms with showers.

• At least 25 % of the rooms should be air conditioned.

• Telephone in each room and telephone for the use of guest

and visitors and provision for a radio or relayed music in each
room.

• carpets, curtains, carpets, luxury furniture of high

standards fittings etc.

3 Star: Typically, these hotels offer spacious accommodation that include well-appointed staff and
decorated lobbies. Bell desk services are generally not available. They are located near business area
for immediate approach and environs should be of highest standard. There should be well equipped,
well-furnished and well maintained dining room/restaurant on the premises.

• Should have at least 20 let table rooms with attached

bathrooms with long baths or most modern shower
chamber.

• At least 50 % of the rooms should be air conditioned

and the furniture and furnishings such as carpets,
curtains etc. should be very good standard.

• There should be a receptionist, cash and information

counter attended by highest qualified trained and
experienced personnel and conference facilities.

• There should be provision for reliable laundry and dry cleaning services.24 hrs. housekeeping at the
hotel should be of the highest possible standard and these should be plentiful supply of linen, blankets
etc. which should be of the highest quality available

• Telephone in each room. and telephone for the use of guest and visitors and provision for a radio or
relayed music in each room.
4 Star: Façade, Architectural features and general construction of the hotel building should have
distinctive qualities. The locality including the immediate approach and environs should be of highest
standard. There should be a receptionist, cash and information counter attended by highest qualified
trained and experienced personnel and conference facilities.

• Should have at least 25 let table rooms with attached

bathrooms with long baths or most modern shower
chamber.

• At least 50 % of the bathroom must have long baths or

the most modern shower chambers with 24 hrs. service of
hot and cold running water.

• There should be a special restaurant dining room where facilities for dancing are also available.

• Telephone in each room. and telephone for the use of guest and visitors and provision for a radio or
relayed music in each room.

5 Star: Façade, Architectural features and general construction of the hotel building should have
distinctive qualities. The locality including the immediate approach and environs should be of highest
standard. There should be a receptionist, cash and information counter attended by highest qualified
trained and experienced personnel and conference facilities.

• Should have at least 25 let table rooms with

attached bathrooms with long baths or most
modern shower chamber.

• At least 50 % of the bathroom must have long

baths or the most modern shower chambers with
24 hrs. service of hot and cold running water.

• There should be provision for reliable laundry

and dry cleaning services.24 hrs. housekeeping
at the hotel should be of the highest possible standard and these should be plentiful supply of linen,
blankets etc. which should be of the highest quality available.

• Adequate parking space and swimming pool.

Based on basis of location
City/ downtown/ commercial hotel: A downtown hotel is
located in the center of the city or within a short distance
from business center, shopping areas, theatres, public offices
etc. The center of the city may not necessarily be the
geographical center, but it refers to an area that is considered
to be the commercial hub of the city. The room rates in these
hotels may be higher than similar hotels in other areas, so as
to cover the huge investment made on the land. They are
preferred by business client as they find it convenient to stay closer to the place of their business
activities.

Sub-urban Hotels: As the land cost in the city center is

higher and the space is limited, some entrepreneurs build
their hotels near the outskirts of the city. Providing similar
facilities as the downtown hotel, these hotels are set in
suburban areas and have the advantage of quicker
surroundings. Such hotels are ideal for people who prefer
to stay away from the hustle and bustle of city. The
duration of the stay of guest in these hotels may be longer than at a hotel located in the city. The room
rates in such hotels are moderate and may attract the budget travellers.

Resorts Hotel: Hotels that are located at tourist

destination such as hill station, sea beaches and
countryside are referred to as resort hotels. These
hotels have a very calm and natural ambience. They
are mostly away from cities and are located in
pollution –free environs. The room rates in these
hotels may range from moderate to high, depending
on the additional service offered. These hotels
combine stay facilities with leisure activities such as
golf, summer and winter sports, etc. The occupancy in resorts is normally higher during vacation time
and weekends when guest want to take a break from their weekly routine.
 Airport Hotel: Airport Hotels are situated in the vicinity of
airport and other ports of entry. Offering all the services of a
commercial hotel, these hotels are generally patronized by the
passengers who need a stopover route their journey.

Motel: The word motel is formed by merging two words

„motor‟ and „hotel‟. They are located primarily on highways
and provide modest lodging to highway travelers. A motel
offers facilities such as accommodations, food and drinks,
garage facilities, a parking lot, and re-fueling for vehicles.

Flotels: Flotels are type of lodging properties that float on the

surface of water. This category consists of all lodgings
properties that are built on the top of rats or semi-submersible
platforms, and includes cruise liners and houseboats. Some of
them provide luxurious accommodation, along with food and
beverage facilities to guests.

Rotels: The hotels which rotate on wheel are called Rotels.

It is also called Motel on wheels.
Components of city center hotel building
Reception: - A reception and information counter should be placed near the main entrance.

 Reception in a hotel is the desk or office that books rooms for people and answers their
questions.

Lobby: - An extravagantly spacious lobby can provide comfort and distinction; the lighting idea can
elevate the experience, making the guests and their emotions more dynamic; and an atrium can be
incorporated behind the grandness of the area.

Conference facilities: - Conference and banquet spaces that are fully air conditioned must be provided.
The quality of the space and environment within the Banquet hall has a significant impact on how well
it reflects its purpose. For this section, separate access through lifts and stairs could be given.

Shopping facilities: - A travel agency, foreign exchange, bakery, pharmacy, flower shop etc. can be
provided and blended with the hotel function.

Restaurants: - is the place where cooked food is sold to the public, and where people sit down to eat it.
It is also a place where people go to enjoy the time and to eat a meal.

Swimming pool: - is a tank or large basin that is filled with water and intended for recreational or
competitive swimming or diving.

Bar: - a place where drinks, especially alcoholic drinks, are sold and drunk, or the area in such a place
where the person serving the drinks stands.

Bedrooms: - is a private room where people usually sleep for the night or relax during the day.

Maintenance room: - means a room for the maintenance of mechanical, electrical, heating and other
building systems.

Parking: - is the act of stopping and disengaging a vehicle and leaving it unoccupied.

Housekeeping: - is an operational department in a hotel, which is responsible for cleanliness,

maintenance, aesthetic upkeep of rooms, public area, back area and surroundings.

Kitchen: - is a room or part of a room used for cooking and food preparation in a dwelling or in a
commercial establishment.

Spa: - is a location where mineral-rich spring water (and sometimes seawater) is used to give medicinal
baths.
Gym: - is a club, building, or large room, usually containing special equipment, where people go to do
physical exercise and get fit.

Laundry: - refers to the washing of clothing and other textiles.

Business center: - is a room in a hotel with facilities such as computers and a fax machine, that allows
guests to work while they are staying at the hotel.

Halls: - large room set apart for a special purpose a dining hall.

Laundry: - is a room which is used for washing clothes and other fabrics

office room: - is a room used by the managers and other hotel stuff

Site Planning of Hotel Buildings

Before an architect stars to design, it is important to know as to how exactly the hotel operates. Every
type of building must function smoothly to achieve the end result that the client is seeking.
The physical environment become an important part of the guest creature comfort. These factors
include color and décor, lighting, proper air temperature, comfortable furnishing and above all, a
pleasant and relaxed atmosphere.

visibility and accessibility consider road access and surrounding street patterns.

surface conditions analyze terrain, vegetation, existing building and roads and environmental
constraints

sub surface condition confirms location and underground utilities, height of the water table, bearing

capacity of the soil, existence of environmental hazards etc.

site character describes qualities of the site such as surrounding uses and views.

regulatory restriction height restrictions, parking requirements, highway restrictions etc. adaptability
potential for future development.

orientation for sunlight and ventilation.

density and height the density and massing of building is dictated by location, land costs and local
regulation.
Parking of Hotel Building
scar parking at a hotel or hotel parking is a critical element of the "guest experience" for those in the
hospitality industry. Managing the hotel-parking portion of the guest experience is especially difficult
for hotels in urban settings. The hotel may have no parking, thus requiring guests to find their own
parking. The hotel may have its own parking but it's often limited.
Entrance
Where traffic heavy with guests carrying own bag, provide automatic door. Separate door to baggage
room in high class hotels.

There are 4 types of entrance

• Protected entrance.

• Principal entrance.

• Principal communal entrance.

• Principal private entrance.

From the basic Tourniquet for low-volume pedestrian traffic to higher-capacity rotating door solutions
like the Duo tour, which is recommended for pedestrian traffic carrying luggage, we have a choice of
entrance options appropriate for hotels and restaurants.

Lobby

Visual impaction: - informal gathering.

Function- control point.

Lobby makes the single greatest impact on the guest,

so that the lobby element and the design details are
crucial to making positive and lasting impression on
the guests. Main lobby is the hub of circulation, a place
of assembly, waiting, registration, account setting and information services. Ranging from high grade
city center hotels (about 1m sq. per room), the lobby includes a front desk, lounge waiting area, public
telephone, cloakrooms and facilities for luggage handling and safe deposit
Circulation
Guests: - Car parking/ garage – main entrance/ subsidiary entrance – reception – lifts - /

staircases – corridors – bedrooms / public room. Guest leaving the bedroom must pass

through reception before returning to the car park.

Staff: - Staff accommodation – staff entrance – changing room kitchen/ service room – service

lifts.

Deliveries: - Guest luggage – main entrance – luggage lift – bedrooms – luggage rooms.

Food, drink, stores – deliveries entrance – bulk stores – various departments.

Rubbish – back entrance – bins / area – chutes for rubbish; linen store – guest roomlaundry – linen
store.

Corridor width

• single loaded slab: 1.6-1.8 m.

• Double loaded slab: 1.8-2.4 m.

• Max travel distance is 35-40m

 Vertical Circulation of Hotel Buildings

Kitchen in Hotel Buildings

The kitchen is the most prominent and enclosed section or area in which edible food ingredients are
brought together, gathered, combined through proper processing and cooked by various means of cooking
methods for consumption. In simple terms, a kitchen is an area set aside for preparation of meals.
Factor Affecting Kitchen in Hotel Buildings
Height of Ceiling and Work Range The height of the ceiling and work
range is related to the efficiency of the staff in the kitchen. The height
of the ceiling gives a feeling of spaciousness and is psychologically
beneficial to the kitchen personnel. The height of the work range
differs as per the height of the person working on it, and also with the
kind of preparation done on it. The range should be of a low height for
bulk cooking whereas for à la carte orders it needs to be at a decent
level.

Ventilation The kitchen is the area with an abundance of smoke

and steam generated in it and hence it should be equipped with
the provision to ventilate it. Chimneys in the kitchen were made
for the same reason in earlier days, which has been replaced
with kitchen hoods and exhaust systems in the modern days.
Proper ventilation also makes provision of fresh and cool air in
the kitchen, which is a great relief in humid kitchens.

Movability The workspace or station should not be congested.

The work-aisles should be with the provision to permit all
kitchen staff to move with ingredients in their hand at times.
It should be such that it should not create any hindrance in
the functioning during the peak hours.

Location The location of the kitchen is of prime significance, and it should be located sufficiently remote
from the principal area of the organization so as not to pollute the nearby area with an undesired odors
and noise of culinary operations. It should be located near to store and restaurants or dining area of the
outlet. Nowadays, vaastu Shastra or shilpashastra is taken in view while deciding the location of the
kitchen, and it suggests that the kitchen should be located in the south-eastern corner.
Fuel Availability Fuel is an important constituent of the kitchen, without which the kitchen comes to a
standstill. Fuel has been changing from time to time. Once it was charcoal, then peat, then LPG, then
electricity, and at times the solar energy. Fuel depends on the availability in the region and the
ingredient to be cooked. For example, in baking, electricity is consumed, wood coal in barbeque
preparation, and so on. The kitchens are designed as per the fuel to be used.

Equipment Technological advancement has played a very significant

role in selection and installation of equipment in the kitchen. Heavily
dependent upon the menu aspect, the efficiency of the equipment is
also instrumental in its selection in the kitchen. Modern kitchens are
equipped with modern and advanced equipment. The incorporation
of convenience foods and space in the kitchen also has an impact on
deciding the equipment to be used.

Provision of Water is unarguably the most crucial aspect of any kitchen. The inlet and the drainage
facility of water is taken into consideration, as water is used for cleaning of utensils, equipment, cooking,
and many other processes. No kitchen can survive without proper water facility.

Flooring and Tiling Flooring and tiling are again important facets of the kitchen area. They are a must
for cleanliness and help in taking precaution against accidents in the kitchen. The flooring used in the
kitchen must necessarily be anti-skid or anti-slippery. Tiling adds a new dimension to the hygiene of the
kitchen and also eases in its cleaning.
Kitchen Layout in Hotel Buildings
One of the most important factors in making the whole kitchen operation successful is a proper layout
which allows proper workflow, starting from receiving of food ingredients, then storing it, and then
processing it in the kitchen, followed by cooking and then serving it. The layout should allow for the
section and subsection of the whole kitchens to execute their work properly. The layout is an important
consideration in designing the flow of water, electricity and fuels, etc., as well.

One-walled Kitchen

Also referred as the Pullman kitchen or straight line

kitchen, it is designed along a single wall. It is basically
preferred at small studios or in loft spaces, where there
is a shortage of space. Here, the cooking range, sink, and
refrigeration are aligned to a single line along the wall.

Square Kitchen

An uncommon concept, it is rarely found, as the center space of the kitchen

cannot be utilized to the maximum. Here, the kitchen personnel have to
walk extra as compared to other kitchens as the walls are way apart from
each other. The feasibility aspect in this kitchen is also not that impressive,
as any spillage of anything in the center will make the entire kitchen
unhygienic. The work zone triangle is also not convenient to work due to
its improper and long-distance location.

Rectangular Kitchen

The more commonly used layout, which allows for maximum usage of space is the rectangular kitchen.
This is very useful for kitchens with a lot of activities in it. Such kitchens are preferred in many outlets
like hospitals, large restaurants, etc. Here, the work zone triangle is at its best.
Parallel Kitchen or Galley Kitchen

In such kitchens, the sides of passages are utilized for installing the work
zone triangle and the center space is used as pathways or aisles. Actually, it
is characterized by two walls opposite to each other, and the space in
between is called a walk-through area. This is the sleekest and lean layout
of the kitchen among all layouts.

U-shaped or Horseshoe Kitchen

It can be described as most efficient, compact and step-saving kitchen

layout. Its doors are located at the end of ‘U’ and hence, there is no chance
of crisscrossing in such a plan, as work flows from one point to another. The
approachability of the work-zone triangle is also effective and efficient in
this type of layout.

L-shaped Kitchen

This efficient kitchen layout, which is based on the two walls

adjoining at the right angles is the L-shaped kitchen. Basically
used in small kitchen spaces, it is used in small canteens, kiosks,
and tea/coffee shop outlets. Here, as per the layout, the work-zone
triangle is effectively placed.

Types of Kitchen in Hotel Buildings

Main Kitchen The kitchen is essentially the space allotted for
preparing and cooking food. The main kitchen is located in the
central part of the hotel where sequence of food receiving, storing,
preparing, cooking, serving and clearing areas are properly defied
and managed accordingly, Logically and technically speaking, it is
known as the central kitchen which has been divided into many
sections and sub-sections. It covers a large area and has several
sections like continental, oriental, Italian, Japanese, bakery, Indian
section – with tandoor and hallway
as a subsection – larder and so on. It
caters to multi-cuisine cooking.

à la Carte Kitchen This kitchen is a section of the main kitchen where

the order is prepared for an à la carte menu. Generally, a section of the
main kitchen, like the Italian section, can be an à la carte kitchen if the
order is prepared as per the à la carte menu. Here, the order is not
prepared in bulk, but miser place is to be done for all the dishes in the menu card. It is a kitchen with a
list of a large number of dishes to be prepared.

Satellite Kitchen A new concept in the world of kitchen,

satellites kitchen is constructed with the purpose to cater in
the particular area of the organization, where the main
kitchen cannot cater due to its installation of being immobile
in nature. It is used to cater an area which is far from the
main kitchen and hence a kitchen with minimal operating
features is created by the name of satellite kitchen.
Nevertheless, it can organize many works in its own kitchen.

Display Kitchen as the name suggests, a display kitchen is

a kitchen in which food is prepared and cooked in full view
of the customers or diners, in order to create an appeal
and to attract customers by means of the sizzle and aroma
of the food delicacies. It indeed is a pleasure for customers
to dine in such an environment where they can witness
the showmanship of the chefs. The sanitation, hygiene,
decor and ambience all are given due importance to attract
and delight the customers. The customers are compelled
by their senses to taste and order the delicacies prepared
in this kitchen. It is also called show kitchen.

Live Kitchen This kitchen is more or less similar to

the display kitchen as customers here are again
exposed to have a view of preparation thoroughly. It
is decided tactfully, which part should be more
visible to the customer than the area which should be
partially covered and not exposed to the customers.
Here, the orders are prepared at the request of the
customers. The customers are shown a list of items
that are prepared in this kitchen, and customers
place their orders by referring to this list. Generally,
a guerdon trolley is also used in this kitchen.
 Bedrooms in Hotel Buildings
Single: A room assigned to one person. May have one or more beds. The
room size or area of Single Rooms are generally between 37 m² to 45 m².
Room Type in hotel - Single Room

Double: A room assigned to two people. May

have one or more beds. The room size or area of Double Rooms are
generally between 40 m² to 45 m².

Triple: A room that can accommodate three persons and has been
fitted with three twin beds, one double bed and one twin bed or two
double beds. The room size or area of Triple Rooms are generally
between 45 m² to 65 m².

Twin: A room with two twin beds. May be occupied by one or more
people. The room size or area of Twin Rooms are generally between 32
m² to 40 m².

Double-double: A Room with two double (or perhaps queen) beds.

And can accommodate two to four persons with two twin, double or
queen-size beds. The room size or area of Double-double / Double
Twin rooms are generally between 50 m² to 70 m².

Suite / Executive Suite: A parlor or living room connected with to one or

more bedrooms. (A room with one or more bedrooms and a separate
living space.) The room size or area of Suite rooms are generally
between 70 m² to 100 m².
 Mini Suite or Junior Suite: A single room with a bed and sitting area.
Sometimes the sleeping area is in a bedroom separate from the parlour
or living room. The room size or area of Junior Suites are generally
between 60 m² to 80 m².

President Suite | Presidential Suite: The most expensive

room provided by a hotel. Usually, only one president suite
is available in one single hotel property. Similar to the
normal suites, a president suite always has one or more
bedrooms and a living space with a strong emphasis on
grand in-room decoration, high-quality amenities and
supplies, and tailor-made services (e.g. personal butler
during the stay). The room size or area of Presidential
Suites are generally between 80 m² to 350 m².

Executive Floor/Floored Room: A room located on the ‘executive floor’

which enables convenient access to the executive lounge. Besides, some
hotels also provide ‘female executive floors’ with their rooms assigned to
female guests only due to safety and security reasons. The room size or
area of Executive Floor are generally between 32 m² to 50 m².

Villa: A special form of accommodation which can be

found in some resort hotels. It is a kind of stand-alone
house which gives extra privacy and space to hotel
guests. A fully equipped villa contains not only
bedrooms and a living room but a private swimming
pool, Jacuzzi and balcony. It is suitable for couples,
families and large groups. The room size or area of
Villa’s are generally between 100 m² to 150 m².
HVAC System in Hotel Building
Today, in the 21st century, the term HVAC (Heating Ventilation and Air Conditioning) is no more alien
to common man. With increasing Global warming and degrading outdoor air quality due to pollution,
the demand for Air conditioning is escalating everywhere around the world. Therefore, we find HVAC
systems at almost all places, be it shopping mall, commercial complex, hotels, hospitals, offices or low/
high rise residential buildings.

A decade ago, HVAC systems were looked upon as ‘Luxury items’. But now, things are changing so
quickly in a civilized society, that, HVAC systems have become an essential part of building services. A
typical person in modern society spends around 90% of day time indoors. So it is not surprising that
providing a healthy, comfortable indoor environment has become a vital factor in current economy.
Application wise Air conditioning is either for Human comfort or Process control. It is further classified
as Residential, Commercial, Industrial Air conditioning.

CLASSIFICATION OF HVAC SYSTEMS

Based on the working fluid used in the thermal distribution system, HVAC systems can be classified
as:

i. All Air system

ii. All water system
iii. Air-Water system
All Air Systems as the name suggests, Air is used as the media in an all air system. Air transports
thermal energy from the conditioned space to the HVAC plant. As shown in Figure 2, In these systems
air is processed in the A/C plant namely AHU (Air Handling Unit). AHU consists of Dampers, mixing
chambers, Filters, Cooling/ Heating coils, Humidifiers, Fans/ Blowers etc. in a packaged cabinet. This
processed air is then supplied to the conditioned spaces through Air Distribution system. Air
Distribution system consists of Ducts, Dampers and Diffusers. This air extracts (or supplies in case of
winter) the required amount of sensible and latent heat from the conditioned space. The duct that
supplies the air to spaces is called Supply Air Duct (SAD). The return air from the conditioned space is
conveyed back to the plant, where it again undergoes the required processing thus completing the
cycle. The duct that returns the air from spaces to A/C plant is called Return Air Duct (RAD). Adequate
Fresh air is always supplied by AHU to maintain Ventilation and Indoor Air Quality Fresh air and
Return air are balanced in proportion by rule ‘Supply Air = Return Air + Fresh Air. Since Fully treated
air is supplied by AHU, no further processing of air is required by terminal units in the conditioned
space.

All air systems can be further classified into:

1. Single duct, constant volume, single zone system

2. Single duct, constant volume, multi zone system

3. Single duct, Variable volume (VAV) system

4. Dual duct, constant volume system

5. Dual duct, variable volume (VAV) system

All Water Systems in this system, water is used as working fluid that transports thermal energy
between conditioned space and A/C plant. Chilled water is circulated for cooling while Hot water is
circulated through coils for space heating. As only water is supplied by HVAC plant to the space, Fresh
air has to be supplied by another unit to maintain Indoor air quality and ventilation. These systems
are also known as Chilled water systems for cooling applications. Based on number of pipes used in
system.

They are classified as 2-pipe system and 4-pipe system.

A 2-pipe system can provide either cooling or heating only, but not both at a time. supplies cold water
or heater supplies hot water to different spaces. Out of 2 pipes, one is for supply and the other is for
return of water to central plant. Chilled water/ hot water circulates through Fan coil units (FCU), or
convectors or Radiators located in each space. Thermal energy is exchanged between water and air in
the conditioned space. Flow control valve controls the water flow rate as per load variation. Flow
control valve is driven by zone thermostat which gives signal to adjust flow rate as per load. Since The
same inside air is circulated repeatedly by terminal units, Fresh air ventilation must be supplied by
external units.

A 4-pipe system consists of two supply pipelines – one for cold water and one for hot water; and two
return water pipelines. The cold and hot water are mixed in a certain proportion as per the zone load,
and the mixed water is supplied to the terminal units in the conditioned space. The return water is
split into two streams, one stream flows to the heating coil while the other flows to the cooling coil.
Terminal units used in all water system are of basically three types namely Fan coil units (FCU),
Convector and Radiator.
FCU is a small package comprising a fan/ blower, cooling/ heating coil, air filters, louvers, condensate
drain pipe etc. Chilled water is circulated through finned tube coils. Fan/ blower draws in the warm air
from conditioned space. Warm air passes over cooling coils, where it is cooled and dehumidified to
supply conditions. Condensate is collected in drain pan after dehumidification and then discharged
through condensate drain pipe. Sometimes duct able FCU is used for relatively large spaces. A short
duct runs to 3-4 spaces from FCU which supplies air to supply diffusers. Return diffusers are also
provided. This duct system ensures proper air distribution.

Air-Water Systems Air water system employs best features of all air and all water systems.
Combination air-water system distributes both chilled water and /or hot water and conditioned air
from a central system to the individual spaces. Terminal units in each zone provide cooling or heating
to that zone. One type of air water system uses FCU as terminal units to provide major part of air
conditioning and central AHUs are used to supply only ventilation air directly into the space. Another
type uses ‘Induction units’ as terminal units. It receives supply air from central AHU, called as
primary air and chilled / hot water from central chiller. Primary air is delivered at high pressure in
Plenum chamber and discharged into space through high velocity nozzles
Functional Flow and Zoning
If you are planning a hotel you must balance functional, layout, and aesthetic issues to develop am
property that simultaneously meets the needs of the guests, the staff, and the owner. In general, five
star properties have public areas that are heavily design oriented, with the functional aspects carefully
integrated to enhance, yet not dominate the space. However, budget properties tend to favor function
and layout over design, for maximum utility. Regardless of how the spaces are configured, the
developer must consider and balance many conflicting needs before a design is ready for the
contractor's hand. The best examples provide properties that inspire; are safe, efficient, and cost
effective; and that maintain their utility and charm through time.
Zoning Analysis
An Architectural Zoning Analysis is a comprehensive report that through text and diagrams assess and
illustrates the development rights of a property according to local zoning regulations. The analysis
determines what one can build on a given property and is an essential part of zoning due diligence. As
an architect, I review the property, perform zoning calculations, and determine what can be built in
accordance to the applicable zoning codes. We make diagrams and write an analysis illustrating the
proposed development. This is the Property Zoning Report. Although the zoning report will have
diagrams this is not a building design.

The first step in a property development is the property zoning analysis. This will be the starting point
of any new construction project, building enlargement, or conversion. The goal of the zoning analysis
will be to figure out the “development rights”. Development rights are your rights to develop a property
in accordance with bulk and use regulations. An Architectural Zoning Analysis or Zoning Reports are
how architects like me illustrate these requirements. Development rights are often referred to as air
rights. We have another post you can read on Air Rights / Development Rights.

What Architect’s need when doing a Zoning Analysis

 Location
 Proposed Use
 Existing Restrictions
 Property Survey
Conclusion
This rese arch has proven that flexible hotel design has the potential to improve hotel

Performance by allowing the hotel property to more effectively and efficiently accommodate changing

demand conditions. The thesis argues that highly profitable hotel developments require hotel design

to be highly market orientated, brutal so needs to take into consideration the changing market

conditions to further match hotel supply with demand.

Reference
 Knapp. (1995). HotelRenovationPlanningandDesign.NewYork: McGraw‐ Hill.
 Kortenberg, R. (2007). Flexible: Architecture that Responds to Change. London: Laurence King.
 Kortenberg, R. (2003). PortableArchitecture.Oxford: Architectural.
 Landsbergis, R. (2010). BoxettiCollection.
RetrievedOctober20,2010,fromhttp://www.boxetti.com/en/#
 Lawson, F.R. (1995). HotelsandResorts: Planning, Design, andRefurbishment.Oxford; Boston:
 Butterworth Architecture.
 Wikipedia
 Other books and web sites