UNIVERSITY OF SANTO TOMAS

Sampaloc, Manila
College of Architecture
Architecture Design 5

Enriching Quezon City: The Post-Pandemic Hotel Experience

A Design Proposal Presented to Ar. Alpher De Vera

In Partial Fulfillment of the Requirements

for Research in Architectural Design 5 Plate 2

Presented by

Cardasto, Jennivhel A.

Dela Cruz, Jayne Therese A.

Santos, Raymond

3AR-2

October 29, 2020

 TABLE OF CONTENTS

Introduction 2

Review of Related Literature 11

Site Profile and Analysis 23

Case Studies 30

Technical Data 35

References 69

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 CHAPTER ONE

Introduction

I. Background and Nature of the Project in Philippine Context

Hospitality is one famous trademark of the Filipino people. Whenever a guest

visits their abode, it is common behavior to serve them with the grandest welcome

they can afford. Peak Filipino reception can be observed by the Batangas cliche

saying, “Mawalan na ng yaman, wag lang ng yabang”, which means they would

rather fake that they could afford to offer a “salubong” rather than prioritizing their

personal needs. Filipinos are exceptional in acceptance and congeniality, but they can

offer much more in terms of culture. Time came when lodging became a commercial

product which paved the way to the creation of Hotels, establishments that offer

high-class short-term accommodation, often showcasing cultural themes of its

location.

Lodging in another person’s space is not something new. It was a normal

human act observable in the earliest civilizations, but the system of commercializing

lodging and offering services in exchange for payment started in Europe and was

brought to the Philippines by the Spanish. Depicting the oldest hotel in the country

would be hard as there are a number of houses which could have been guest dwelling

places or inns built all around the state, especially in Vigan. Some examples are the

1873 Villa Angela Heritage House which became an inn in 2000 and Ciudad

Fernandina Hotel, previously inhabited by a Chinese Mestizo family before shifting to

a hotel years later. If actual functioning hotel systems would be the basis, Manila

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Hotel is the oldest. It was built by Architect William Parsons in 1909 as a

commemoration of the country’s independence from America. Located in Ermita,

Manila sporting a California Missionary-style edifice, the five-star hotel has 570

rooms that accommodated distinguished guests like General Douglas MacArthur and

Ernest Hemingway. Later it was expanded by Architect Leandro Locsin for its

increasing guest accommodation demand, lack of connection between the pool area

and the Ilang-ilang Restaurant, the need for privacy regarding the utility areas, and

barricade the unpleasant air coming from the Manila Bay.

Image 1. The Manila Hotel. (Source: Cvent)

Image 2. Dining Hall inside the Manila Hotel. (Source: MakeMyTrip)

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 Other samples of old Philippine hotels are the European-inspired Beaux Art

architecture-styled Luneta Hotel, Art Deco designed Marimar Hotel, and the former

Army Navy Club, the Rizal Park Hotel. These structures were erected in the 1900’s

and were famous lodging areas for the soldiers, merchants, and diplomats. (De

Guzman, 2019)

In the present day, contemporary hotels are rated from one-star to five, even

some countries reach up to seven. They are defined usually in general categories, then

specifically by star rating, location, and brand, incorporating unique twists and

signature designs. Hotel Rating has a grading system before a hotel gets assigned to

one.

Image 3. Score Range Table. (Source: JohnStephenKong) Image 4. 7 Dimensions considered in Scoring. (Source: JohnStephenKong)

One star hotels are usually for travelers who are concerned about the budget as those

establishments offer only a limited amount of facilities bordering only on the basic

necessities of clean sheets, a bathroom, and self service meals.(Landman, 2020)

Meanwhile, two-star hotels offer more with a wider room space and thicker bed size.

Three-star hotels provide more than the pleasant level of service having a generous

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 amount of space for public areas, room space, and toilet facilities and good interior

design. Some facilities even have hair drying services on request, a fridge, clean and

good quality linen, and other electronics. (Hoteltalk, 2019) As for four stars hotels,

they have the luxury deluxe atmosphere and experience with the high-end

furnishings, bedding, amenities, and responsive services. (Chi, n.d.) Lastly, five-star

welcomes guests with sophisticated luxury experiences from the entrances to the

world class facilities and detailed services. They usually offer more than what is

expected, such as stocked mini bars, spa treatments, and higher employee service

performance. (Five Star Alliance, 2020)

Image 5. One Star hotel: A Room in Negros Lodging House. Image 6. Two-Star hotel: A Room in OYO 106 24H City Hotel.

(Source: Traveloka) (Source: Traveloka)

Image 7. Three-Star hotel: A Room in Third & Sean’s Place. Image 8. Four-Star hotel: A Room in Richmonde
Hotel

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 (Source: Traveloka) (Source: Traveloka)

Image 9. Five-Star hotel: A Room in Conrad Manila. (Source: Traveloka)

Hotels are big factors of the tourism industry in the country and as impacted

by Covid 19, it has been degrading. According to the Department of Tourism, the

revenue from foreign visitors have dropped by 40.62 percent, comparing the Php 79.8

billion acquired from January to March and the Php 134.3 billion from 2019 on the

same time frame. There have been tourism capacity limits in transportation,

restaurants, tourist attractions, and there have been no signs of going back to normal

anytime soon. Most establishments have been applying Covid-19 response actions,

but apparently, the social distancing mindset is a greater enemy rather than the virus.

Distance will permanently affect architecture and hotels are not exempted. (DOT Sec.

Puyat, 2020)

Relatively, Quezon City was the biggest casualty of the pandemic. They

recorded the highest number of cases in the country, though it should be considered

that their land spans an area of 166.2 square kilometers, the biggest in Metro Manila,

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while having a dense population majority of the vulnerable members of the society.

(Chavez, 2020) On the report of the Philippine Statistics Authority, half of the houses

in Quezon City had a floor area of 31 square meters and below. There are 480,624

total households in which 169,490 are depressed, garnering a percentage of 35.2

percent over the whole Metro Manila.(Ragragio; University College London, n.d.) In

a situation where distance means safety from the pandemic, the depressed people of

Quezon seem to not have the option to spread out unless they get out of their homes,

but this does not mean that most of the cases are from them. Based from the LGUs

last August 2020, the following areas were placed under a special concern lockdown

due to their high number of cases:

● 950 Interior, Aurora Boulevard in Mangga

● Sitio Ambuklao in Baesa

● Portion of Sitio Cabuyao 6A in Sauyo

● 72 Fulgencio Street, Sitio Lambak in Krus na Ligas

● 17 Isarog Street in Sta. Teresita

● Valencia Hills Condominium in Valencia

● 198 E. Rodriguez Sr. Blvd. in Doña Imelda (starting August 15)

Most of these locations are resided by the middle to upper class, which

dictates that there could have been a common behavior practiced by them which could

be crucial for the project and its site, especially since they are the main benefactors of

the project. One area was even a condominium, suggesting stricter measures are

necessary for such high-rise establishments.

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 Image 10.The yellow stars locating the 7 Special Concern Lockdown areas and the Red as the project site. (Source: Google Maps)

The New Normal will come, and people will come back with a hunger to see

the outside, some may even travel farther. It is crucial for architecture to adjust to

these new environmental considerations for day-to-day interactions. For the tourism

industry; it is necessary to prioritize safety over comfort, and the world is getting

more technologically advanced about this. This building must not only adjust with the

current pandemic, but the future ones as well. Hotels must now be adaptable, with the

past as a basis and the future as the investment.

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II. Statement of the Problem

Post-pandemic is coming and tourism must reboot. Hotels play a major role in the

industry as it is the main comfort of the benefactors throughout the cultural

experience of a specific place. Societal activities such as meetings, leisure, and

gatherings need proper locations, Moreover, the economy also needs to jumpstart,

demanding business spaces be given a serious readjustment to help them conduct

barter in the same health influences. Investors need a bigger gain other than

community development in terms of monetary boost in order to support the project as

well. Ensuring the improved design is safe and offers a higher quality of life shall be

the overall output..

III. Significance of the Project

As this research applies the concept of using architecture to alleviate the

pandemic, this can set a standard to acclimate the current hotel experience and

improve the future design structures not only for the city of Quezon, but to any place

that serves the behavior of the Filipino people. It can also be a basis for future

development for future unprecedented problems of society.

IV. Project Goals and Objectives

A. Project Goal

1. To form an innovative design of a Boutique Hotel that jumpstarts and supports the

tourism of the location and abides by the post-pandemic requirements

B. Project Objectives

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1. To brand a 4-Star Boutique Hotel that will showcase unique architecture and

innovative technologies appropriate for post-pandemic period

2. To establish a Boutique Hotel with facilities that will distribute equal economic

opportunities to all stakeholders

3. To develop a Boutique Hotel that will provide the diverse rest and relaxation

requirements of local and foreign tourists alike

4. To promote a sustainable and resilient hotel development that will conscientiously

harness all possible renewable resources and withstand extreme natural conditions.

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 CHAPTER TWO

Review of Related Literature

2.1. Quezon City

Quezon City is also known as the largest and highly urbanized city in Metro Manila.

It has an approximate land area of 160, 112 square kilometers which is equivalent to ¼ or a

quarter of Metro Manila’s Land area. It was initially called “Balintawak City” after the “Cry

of Balintawak” which took place on the 23rd of August in the year 1896 which marked the

start of the Philippine Revolution. As the city hosted numerous historical and momentous

events, it was made the National capital of the county in 1948 which lasted for 28 years.

(Capili & Vergara, 2018; Rappler, 2018)

Currently, it is the biggest and most populated city in Metro Manila with over 3

million people and over 60, 000 registered business establishments. Additionally, the city is

also the home of many government offices including the ​Batasang Pambansa,

Sandiganbayan, t​ he Commission for Human Rights, and the Commission on Audit as well as

the main campus of the University of the Philippines and other established universities such

as the Ateneo de Manila University, National University and Miriam College. Hence, earning

the title – “Knowledge and Information and communications technology Capital of the

Philippines”. Furthermore, the two largest media networks – ABS – CBN and GMA

Network, can be found in Quezon City. Henceforth, the city was also called “the City of

Stars”. Moreover, in terms of the city planning, the local government unit (LGU) aims

towards low carbon and sustainable developments. Hence, the LGU came up with the

Quezon City Local Climate Change Action Plan (QC LCCAP) for 2017 – 2027. This

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promotes energy saving facilities to industries to lessen the city’s carbon emission. (Capili &

Vergara, 2018; Rappler, 2018)

2.2. Post-Pandemic Period or the ‘New Normal’

According to the Department of Health – Research Institute for Tropical Medicine

(2020), the New Normal is a paradigm designed to adapt our manner of living with the

current situation imposed by the pandemic. Its key objectives are to encourage a healthy

lifestyle, practicing safety control measures to avoid infection (such as washing hands and

wearing a mask), reducing physical contact through social distancing, and ensuring proper

governance through implementing strict health regulations and policies by both the National

and Local Government Units.

2.2.1. Quezon City under the ‘New Normal’

Quezon City is part of the National Capital Region, which is still under the

General Community Quarantine as of October 2020. Hence, the city’s ‘New Normal’

also enforces its citizens to follow Strict Protocols. Once of which are age-based

restrictions, one-seat rule in transportation, limited operation of motorcycle taxi

services, and commercial establishments must follow strict guidelines and curfew

hours. For the Tourism Industry, the authority was granted to the Department of

Tourism (DOT) to determine the allowable operation capacity for accommodation

establishments such as hotels, motels, air bnb etc. including the ancillary

establishments such as restaurants, boutiques, etc. within their premises. Additionally,

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 the Department of Tourism promotes ‘Staycation’ to the people to jumpstart the

hospitality industry and the economy. (Life News, 2020; One News, 2020)

2.3. Architecture and Planning in the context of CoronaVirus-19 Post-Pandemic

The ‘New Normal’ brought about by the sudden CoronaVirus-19 outbreak imposed a

new reality to many countries including the Philippines. As the people adapted to change,

their built environment must also adapt. Hence, implying how big the role that Architecture

will play into this change. Consequently, exploring the new parameters in design strategies

with health-centered approach, innovation in materials used in surfaces, etc. (ArchDaily,

2020) This is supported by Hud Abu Bakar (2020) - a Malaysian Architect. He stated in an

interview that the adjustment of people through the practice of social distancing, proper

hygiene, and changes in the manner of living will impose people to adapt to the new

paradigm of living and working spaces.

2.3.1. The Role of Architecture in the ‘New Normal’

The design and planning of cities are both impacted as it will serve two key

roles. One of which is how to deal with the increasing number of infected people

while still allowing an efficient flow between the medical institutions, supplies, and

the cemetery. Successively, the other key role would be creating a functional and

efficient public service space in a neighborhood to minimize the contact between

residents. (De Jesus, 2020)

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 Moreover, Abu Bakar (2020) claimed that this ‘New Normal’ will bring about

new necessities and requirements in private and communal spaces. Hence,

influencing the future of architecture and interior design. As for existing structures,

the interior lay-out would be mainly adjusted to accommodate such changes.

2.4. Recalibration in Architecture brought by the “New Normal”

As the ‘New Normal’ imposes a new pattern in the behavior of people, architects,

designers, and planners alike must accommodate such changes in their design. Furthermore,

various innovations are to be introduced to the market which can help in the mitigation of the

spread of CoronaVirus-19. (Christou, 2020)

2.4.1. Incorporation and utilization of Open spaces or Green Spaces

In terms of planning, both macro and micro levels are affected. In a

macro-level, planners must ensure adequate centers for central disease control or

CDC, hospitals, and public buildings where adaptable reuse could be applied.

Subsequently, on a micro level, dispersed placement of commercial spaces instead of

high-density commercial centers. Furthermore, the incorporation of public parks and

green areas can be utilized as buffers between zones and encourage the practice of

social distancing. (Abu Bakar, 2020)

This is further supported by Bahadursingh (2020) as he stated that due to a lot

of closed establishments, the places in which people convened are limited. Hence,

this incites the need to create more public spaces. Consequently, the Architecture

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firm named Studio Precht had unveiled an idea in which a park is designed with the

consideration to maintain social distancing in its users while still allowing people to

convene and be outdoors for a respite.

2.4.2. Incorporation and utilization of Natural Ventilation

Hud Abu Bakar (2020) mentioned in an interview that Sick building

syndrome is often overlooked in buildings. This is brought about by inadequate

ventilation. Hence, resulting in moldy and contaminated air which can affect the

health of the users. Furthermore, as people would be spending more time in their

homes, architects must consider the proper flow of ventilation and the use of natural

sunlight to create a conducive and healthy space for homeowners. (de Jesus, 2020)

Additionally, the incorporation of a better air filtration system which utilizes

fresh air and UV light sterilizers to mitigate the spread of airborne viruses. Or through

incorporating a ventilation system which can remove contaminated air from any given

space, allowing a continuous flow of clean air. (de Jesus, 2020; Giacobbe, 2020)

On the other hand, natural ventilation can be achieved through the

incorporation of balconies, terraces, and sky gardens or elevated gardens which can

also act as break spaces. He also claimed that perhaps the current preference to sleek

all-glass façade would slowly be transformed to a façade showcasing open terraces

and balconies. Therefore, Architects, engineers, and builders are encouraged to

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 rethink the ventilation and water distribution systems provided in structures. (Abu

Bakar, 2020)

2.4.3. Incorporation of Hands-free or touch-free technology

Giacobbe (2020) claimed that public spaces would opt with touchless or

hands-free technology to mitigate the outbreak of the CoronaVirus-19. Consequently,

the use of hands-free technology would be an innovation which can be used to

minimize the probability of cross contamination. An example of such technological

advancements are automatic doors, hands-free light switches, etc. (De Jesus, 2020)

2.5. The Hospitality Industry In the ‘New Normal’

Bernadette Romulo Puyat - the Tourism Secretary of the Department of Tourism

(DOT), signed Administrative Order No. 2020-006-A which amends the guidelines on the

operation of accommodation establishments such as hotels, motels, etc. The amendment was

done to promote short leisure vacations in hotels also known as ‘Staycation’. Consequently,

this also allows the operation of an ancillary establishment located within its premise. (Life

News, 2020; One News, 2020)

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2.5.1. Guidelines for the Management of Accommodation Establishments

‘Staycations’ are only allowed in four or five-star accommodation

establishments which have been granted ‘Certificates of Authority to Operate for

Staycations’ (CAOS) by the Department of Tourism (DOT). Additionally, both guests

and the management must follow the strict guidelines set forth by DOT. Furthermore,

‘Staycation’ in a certain accommodation establishment is limited to the residents of

the province. For instance, anyone residing in the National Capital Region can stay at

a 4-Star or 5-Star Hotel located in Quezon City. (Life News, 2020).

The Department of Tourism (2020) also mandates that only cashless methods

of payment, online transactions, and other contactless forms of transactions are

allowed. Consequently, as aforementioned, ancillary establishments within the

premise of the hotel can operate which includes restaurants and other food and

beverage stalls. However, this excludes bars, gyms, and swimming pools.

Additionally, considering the mandatory physical distancing of guests, only two (2)

guests can be accommodated in a room with an area of 20 square meters to 29 square

meters. Consequently, for rooms measuring 30 square meters to 39 square meters, a

maximum of three (3) guests can be accommodated. On the other hand, for rooms

measuring 40 square meters to 49 square meters, a maximum of four (4) guests can be

accommodated and five (5) guests in rooms measuring 50 square meters. (Department

of Tourism, 2020; Life News, 2020)

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2.5.2. Guidelines for Guests of Accommodation Establishments

Aside from the management, the Department of Tourism’s guidelines also

encompasses the guests of the accommodation establishments. For guest who are

going to book ‘Staycations’, they are required to present a negative result from a

Rapid Antigen Test conducted on the same day as their check-in date. Additionally,

for two (2) guests to be allowed to share the same room, they must show proof that

they are from the same household. Furthermore, guests must complete a Health

Declaration Form upon check-in. (Department of Tourism, 2020; Life News, 2020)

2.5.3. Recalibration in Hospitality Architecture brought by the “New Normal”

In an article by Architectural Digest (2020), ​Manser Practice – a

London-based architectural and interior design studio, deems that in the hospitality

industry in the context of post-pandemic, guests would primarily focus on the

maintenance of cleanliness and the reduction of person-to-person interactions. Thus,

minimizing the interaction between the staff and guests. Hence, the studio promotes

substituting receptionists with touch-less check-in innovation, hands-free temperature

check counters, and the incorporation of automated doors and room doors which can

be opened using the guest’s smartphones.

Furthermore, ​Manser Practice also stated that due to the pandemic, the whole

internal spatial layout of hotels may change. For instance, one-way hallways will be

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 incorporated which can limit the crossover points of guests, ensuring physical

distancing. Furthermore, the studio introduced an innovative incorporation of

remote-activated delivery hatches in guest rooms which can be accessed by the staff

in the corridor. The hatch would serve as a space where the staffs may deliver the

meals, laundry, and dry cleaning of the guests with minimal physical contact.

Furthermore, ​Manser Practice introduced the concept of “Utility Pod” in hotels which

is a 28 square meters guest room that includes a bed, wardrobe, delivery hatch,

workspace, minibar, bath, and gym. Hence, a self-contained isolation guest room.

(Architectural Digest, 2020)

2.6. Boutique Hotels

According to Rogerson and Kotze (2011), Boutique Hotel is a term used to portray

hotels which cater to the personalized and exceptional experience of the guests. This is

supported by Lim and Endean (2009) who defined a boutique hotel as an accommodation

establishment with less than 100 rooms which offers unique and personalized service.

Furthermore, boutique hotels are characterized to reflect current trends. Hence, in the

hospitality industry, the growth of boutique as well as lifestyle hotels has been one of the

most observed trends in the recent years. (Day et al., 2013; Ricca, 2015)

Moreover, in an interview conducted by Braun (2017) with hotel executives, they

stressed the significance of involving the community and locally immersing the hotel to aid in

the further enhancement of the establishment’s character or brand. This is due to the reason

that the younger generation of traveler value experience. Hence, in choosing a hotel to

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check-in, they look for the unique offers of the establishment. As a result, boutique and

lifestyle hotels must showcase innovations for services offered as well as people-centered

design and uniqueness in style.

2.6.1. Characteristic of Boutique Hotels

According to a study conducted by Ekiz, Khosravi, & Malek (2017), they

concluded that the attractive elements in a Boutique hotel are convenience, features,

services, and design elements. With regards to convenience, the entertainment,

activities offered by the hotel, and price of accommodation fall under this

characteristic. Next is the room features which composes the availability of new

innovations found in the guestroom and comfortability. This is followed by the

special services offered by the hotel which comprises individualized and personalized

services, friendliness of staff, homely environment, and quality of the offered service.

Lastly, is the design element, unique architecture, aesthetic, and unique interior.

This is supported by Ismail et. al. (2014) who conducted a study and

concluded that boutique hotels rely greatly on the uniqueness of its designs, building,

and character Findings indicated that boutique hotels rely mostly on the uniqueness of

the designs, building and character manifested by the hotel and its facilities which

entices the customers. Hence, boutique hotels can flourish and compete in the market

due to the innovative and creative building design and design concept associated with

the historical, cultural, or ambiance created by the décor. Additionally, as per the

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study by Tigu (2015), in the past two decades, innovation holds an essential role in

the performance, and survival of boutique hotels due to intense market competitions.

Henceforth, it should be noted that the standard design of traditional hotels

was less attractive for consumers who seek a different type of accommodation.

Additionally, Ekiz, Khosravi, & Malek (2017) further noted that what allows boutique

hotels to compete with established branded hotel chains is its uniqueness in terms of

architecture and interior design. This is perceived as an “Innovation differentiation

strategy” which is marketed to consumers.

2.6.2. Tourism in the Philippines

Through the campaign - “It’s More Fun in the Philippines”, greater

opportunities opened in the country. This is seen in the increase in tourist arrival.

Henceforth, creating an increase in the demand for accommodation establishments

such as hotels, motels, etc. in Manila – the country’s business hub.

In the year 2015, the recorded total number of hotel rooms is approximately

234, 565. With the National Capital Region (NCR) having the largest hotel room

inventory in the Philippines. Furthermore, the recorded total number of hotel rooms in

the National Capital Region (NCR) is expected to increase by 27% in the year 2019

from the 39,456 rooms in 2014. This includes an increase of 57% in rooms supply in

the luxury and upscale sector.

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 Regardless, as more regions of the country open itself to tourists, it is expected

that the leisure travelers will increase. Therefore, it is crucial to increase the number

of accommodation establishments to assist in the growth of the country’s tourism and

economy. In relation, in comparison to Kuala Lumpur, Singapore, Bangkok, and

Hong Kong, the Philippines has lower hotel development costs. Hence, opening and

developing accommodation establishments in the country requires small capital

compared to other Southeast Asian countries. Consequently, the country’s supply of

room accommodation would increase supplying the demand brought by the

on-pouring tourist. (Chan, Sindarta, & Mann, 2015)

2.6.3. Boutique Hotels in Metro Manila

According to Boutique Hotel (n.d.) - a website dedicated from boutique hotels,

out of the top 20 boutique hotels found in the Philippines, eleven (11) are located in

Metro Manila namely; Raffles Makati, Shangri-La at the Fort, Manila, Fairmont

Makati, Makati Shangri-La Manila, the Picasso Boutique Serviced Residences

managed by HII, Manila Marriott Hotel, Azumi Boutique Hotel managed by HII,

Sheraton Manila Bay, Crimson Hotel Filinvest City, Manila, The Bayleaf Intramuros,

and the Cocoon boutique Hotel. Five (5) out of eleven (11) are 4 -stars hotels while

the rest are rated 5-stars.

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 CHAPTER THREE

Site Analysis and SWOT Analysis

Image 11. Macro Site Analysis (Source: Author)

The theoretical project site measures approximately 2,834 square meters in Vertis
North, Quezon City near Trinoma Mall. In the surroundings of the site, establishments are
found such as anchor stores, the Ayala Malls Vertis North, and commercial spaces. The
environment of the site is fitting to the project for it will be convenient to users. The users
have direct access to stores, food chains and malls. Public terminals are accessible to the
users.

Vegetations around the site are prevalent which provide desired microclimate and
cool winds. As for the sun path, it moves from the road at the right side of the Ayala Mall
going to its left side.

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 Image 12. Micro Site Analysis (Source: Author)

On average, the temperature in Metro Manila is always high. Rainy season falls in the
months of: June, July, August, September and October. The dry periods of Metro Manila are
in January, February, March and April. In the month of May, the city reaches an average
maximum temperature of 34°C (93°F) that makes it the warmest month. In the month of
January, an average maximum temperature of 30°C (86°F) which makes it the coldest month.
The month of August is when the rainy season is most prevalent. Lastly, February is the
driest month.

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Table 1. SWOT Analysis of the site

CONSIDERATIONS S W O T

ACCESSIBILITY The structure Access (main Road The

is located near entrance) can network is accessibility of
Mindanao be on two available at the site may
Avenue, high sides for it has the two sides cause
foot traffic is neighboring of the vehicular
present. establishments structure. traffic and
Exposure is . inconvenience.
high.

NATURAL East faces the Orientation of Surrounding Afternoon sun

LIGHT/ORIENTATIO frontage of structure is elements, may cause
N the structure. limited to two such as extreme heat
Natural light sides of the lot. buildings to certain parts
can pass and trees, of the
through. may shade structure.
the sunlight.

WIND Northeast and Warm Neighboring Pollution from

PATH/VENTILATION Southwest southwest structures vehicles is
monsoons winds cause can help imminent in
have access to discomfort to funnel wind the area
provide users. and wherein wind
ventilation for ventilation direction may
the structure. towards the bring these
structure. toxic gases to
the structure.
Surrounding
structures may
also block
proper
ventilation.

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ENVIRONMENTAL Landscaping Due to client Existing The vehicular
and use of requirements trees and traffic and
flora and and size of the fauna in the highly
fauna may lot and surroundings urbanized
help relieve eventual help control surrounding
environmental structure, pollution. area make for
issues within landscaping a densely
the area. may be populated and
limited. polluted area.

BOUNDARIES / Setbacks Noise levels Boundaries Boundaries

SURROUNDINGS provide are high from can be become the
distance from Mindanao utilized in limiting
noise levels Avenue. providing factors in the
and ample walkways to lot.
space from different
neighboring parts of the
structures. structure.

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Table 2. SWOT Analysis with Strategies

CONSIDERATIONS S-O W-O S-T W-T

ACCESSIBILITY Create an The road Create an Basement

interesting networks effective parking can be
facade or have access circulation to utilized to
element to the front help control accommodate
located in and side of foot and a large
front in order the structure. vehicular occupant load.
to create traffic.
interest.

NATURAL Utilize the Parts of the Orient the Utilize

LIGHT/ORIENTATION direction of structure structure and louvres, brie
the sun in with limited its spaces to soleils and
order for orientation maximize the other sun
natural light can make use East light shading
to fill in the of natural and elements to
interiors of shade to minimize the direct light
structure. block sun afternoon into the
orientations heat. structure and
that cause keep the heat
extreme heat. out.

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 WIND Utilizing the Proper cross In order to Use elements,
PATH/VENTILATION monsoon ventilation not sacrifice such as
winds with can be ventilation breezeways
proper utilized even because of
orientation though wind pollution, , and natural
will help direction can filters can be ventilation
funnel vary. incorporated
ventilation in in the techniques
the structure. structure
through to filter out
appliances. the heat and
channel cold
breeze into the
structure.

ENVIRONMENTAL Further Existing Vehicular Implement

adding trees are of pollution can landscaping
landscaping contribution be countered and
to the to the through the sustainable
surrounding environment addition of elements
will allow in the flora and within the
more control structure fauna in the structure.
to pollution which area.
along with maximizes
existing trees the
and fauna. non-buildabl
e area.

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 BOUNDARIES / In having Walkways The Utilize
SURROUNDINGS setbacks can give non-buildabl setbacks as
based on the people e area can be buffers from
building code, distance utilized as a the busy road
people from high space where to the
coming in the noise levels the structure.
structure have especially community
more space to coming from can benefit
walk around Mindanao from.
its Avenue. Addition of
environment. benches and
waiting areas
can help the
structure be
part of the
community
surrounding
it.

29
 CHAPTER FOUR

Case Studies

4.1. Local

4.1.1. Shangri-La at the Fort, Manila

Image 12. Aerial View of Shangri-La Hotel

(Source: h​ ttps://handelarchitects.com/project/shangri-la-at-the-fort​)

The Shangri-La at the Fort hotel is a 61-storey mixed-use building which

consists of 577 hotel rooms, 96 exclusive Horizon Homes and 97 hotel residences. It

has over 6,800 sqm (73,000 sq. ft.) of banqueting and meeting facilities which include

an individual teleconferencing room, business center, boardroom, 14 function rooms,

junior ballroom, and a grand ballroom.

There is also an enormous, landscaped amenity terrace which is in addition to

extensive retail space. The sports club includes tennis courts, boxing and basketball

facilities, indoor sports hall, swimming pools which are spread over two large floors.

30
Horizon Homes includes recreational facilities such as a lounge, children’s play area,

changing facilities, an outdoor pool and a gymnasium.

The parking, mechanical, and BOH space were provided with a 700,00 sq. ft.

space below ground level. The building has two short facades and two long ones.

Depending on the vantage point, the façade transitions to another view. At certain

angles, the tower looks like a stepped building. The tower fills the skyline even

though the area has building height limits.

The site has different points of access. The main hotel drop-off is located to an

upper level, which limits access to fewer control points. The drop-off is a theatrical

space arranged around a central fountain. This is similar to the grand theatrical stairs

in the original Makati Shangri-La.

An elevated plaza is constructed due to circulation challenges. The heart of the

complex is the plaza along with major spaces within the podium. The passageway and

drop-off are open to the air.

The podium massing is split into two parts by the ramped passageway that are

contextual in size to neighboring sites. On the east podium is where the main

ballroom is located and is connected to the tower podium by three separate glass

bridges.

31
 Image 13. Close up Aerial View of Shangri-La Hotel

(Source: h​ ttps://handelarchitects.com/project/shangri-la-at-the-fort​)

The materials used are Tunisian limestone and Jet Mist granite, these inject

drama and variety to the boutique hotel. A broad, glass fin-supported picture window

punctuates the fritted glass field of the ballroom prefunction window. A dichroic

glass-fin feature wall is a unique material element that announces the project and

anchors the corner of 5th and High Street. The building was designed with a

high-performance curtain wall with louvers on the west and east facades. The louvres

act as sun shades and create depth to the façade (Jallorina, 2017).

32
4.2. Foreign

4.2.1. Sunset Tower Hotel

Image 14. Man’s Eye View of Sunset Tower Hotel

(Source: h​ ttps://www.latimes.com/archives/la-xpm-1985-05-12-re-18840-story.html​)

The Sunset Tower Hotel, also known as The St. James's Club and The Argyle,

is a historic hotel and building. It is located on the Sunset Strip in West Hollywood,

California. In the year 1929, the hotel was designed by Architect Leland A. Bryant in

the architectural style of Art Deco and is considered. It was opened in 1931 and

became the residence of Hollywood celebrities namely: Howard Hughes and John

Wayne. In the early 1980s, the building operated as a luxury hotel in the name of The

St. James’s Club, The Argyle and was renovated. The hotel was added to the National

Register of Historic Places (Ryon, 2001).

Construction and architecture

The Sunset Tower Hotel is a Streamline Moderne form of the architectural

style of Art Deco located in South California. Robert Winter and David Gebhard

wrote in the guide for Los Angeles architecture saying “this tower is a first-class

33
monument of the Zig Zag Moderne and as much an emblem of Hollywood as the

Hollywood sign.” The building is decorated with legendary creatures, zeppelins,

animals, and plaster friezes of plants. The hotel is one of the first high-rise reinforced

concrete buildings and used to be a luxury apartment hotel in California. It was

completed in August 1931 and is defined as the “tallest apartment-house” in Los

Angeles County at 15 stories with a height of 195 feet (Ryon, 2001).

Restoration

In the year 1980, The hotel was already deteriorated and was planned to

convert the hotel into condominiums, however, it failed. In 1985, Architect David

Lawrence Gray purchased the building and restored the building with $25 million. It

was then renamed as St. James’s Club. The interior and exterior lighting design were

completed by ex-Disney designers William Sly, Gary Bell, and Shawn Barrett.

In 1992, The Lancaster Group bought the hotel from de Savary and renamed it

to Argyle. Paul Fortune, the designer to renovate the hotel, restored the original name

and added more amenities. In 2006, the Tower Bar was opened where celebrities dine.

It was described as a “retro clubhouse for the mature Hollywood set (Ryon, 2001).”

34
 CHAPTER FIVE

Technical Data

6.1. Hotel Design Standards

The basic theory applied in planning a hotel is, for the planner to know how a hotel

operates. Every type of space must function smoothly to achieve the result that the owner,

staff, and the guests are seeking for. Moreover, the following planning considerations must be

met: (Fajardo, 2002; De Chiara & Callender, 1983)

1. For the owner of the hotel or the client, the main objective is – “To gain a satisfying
​

financial return of investment.”

2. For the guests, the main objective is – “To feel completely comfortable from the moment
​

he enters the entrance of the hotel establishment to the moment he checks-in his

designated room, to the moment he enters his room, to the moment he avail food and the

beverage available, and to the moment he checks-out. ” Furthermore, the guest must find

his wants courteously and efficiently attended by the management.

3. The physical conditions of the environment contribute to the guest’s comfort such as the
​

colors, lighting, décor, proper air temperature, comfortable furnishing and above all a

pleasant and relaxed environment.

4. Hotel planning is divided into two categories: the front of the house and the back of the
​

house.

35
5. The Front of the house comprises every area that the guest will see like the lobbies,
​

dining space, rest rooms, corridors, passenger elevators, hotel rooms etc. These spaces

must be handled and planned with one main objective – “The convenience and continued

approbation of the guests.”

6. The guest or the customer sees on the front of the house and his only desire is a wish
​

fulfillment, an ego builder, a status symbol, and most of all, a pleasant and a satisfying

place where he spends the night or weeks.

7. The back of the house or the general services is the most critical part of the plan. This is
​

the area that absorbs all orders and demands making everything possible.

Figure 6.1.1. Quality Courts Hotel Prototype

36
 Figure 6.1.2. Quality Courts Hotel Prototype

deRoos (2011) stated that “Programming is the process of defining the activities that

will be conducted within a hotel, allocating the requisite space, and establishing relationships

between the spaces.” Hence, supporting the aforementioned statements by Fajardo (2002) and

De Chiara & Callender (1983). An example of such is seen in Figure 6.1.1. and 6.1.2. where

the first figure indicates a hotel prototype while the second figure illustrates the functional

relationships of spaces found or incorporated in a hotel.

6.2. The Back of the House

De Chiara & Callender (1983) considers the back of the house as the most crucial part

of the plan of a hotel. Additionally, ​a​s stated by Fajardo (2002), ​the back of the house is a

place for butchering, burnishing, and baking. It is a place for boilers, compressors, motors,

37
and ovens that guests have never seen. But this unseen area that will ultimately determine

whether the hotel will run at a profit or a loss.

In planning traffic circulation, there should be no mingling of the Front of the House

services with those of the Back of the House. At no time should the guest be aware of

everything that is taking place at the Back of the House, but the smooth operation of the Front

of the House. The two must function separately but so interrelated that each function

smoothly and efficiently.

All food related housekeeping supplies and the varied items required in a hotel must

be received out from the yes of the hotel guests. The receiving of the items down to its proper

destination must be under a tight control to avoid pilferages:

1. All items delivered should be checked immediately. These items should go directly to

their destination.

2. The flow of supplies must be controlled and secured by the Architect’s floor plan.

Passageway of these items should not pass an employee’s locker room.

3. Tight surveillance is necessary in the garbage receiving area. The movement of the

garbage to the point of pickup by garbage truck must be controlled.

4. The point of entry and exit of employees must be in tight control.

5. The service entrance must be free from the eyes of the guest, provided with two tables for

receiving clerk and timekeeper.

38
6. All hotel personnel shall be required to enter this point passing two lanes. One for food

service personnel and the other for everyone else.

7. Once the food personnel enter their traffic lane, they totally lose contact with the guest or

other house personnel except the waiter. This is a matter of secrecy.

Figure 6.2.1. Flow Diagram of Service Area

6.2.1. Housekeeping

As stated by Fajardo (2002), the usual number of rooms a maid could make up a

daily tour is 12 to 15 rooms. This pertains to day maids according to De Chiara &

Callender (1983). Additionally, there are also night maids who could make up twice

the daily tour of day maids during their shift. The maids oversee the removal of

bedspread, straightening of the room, supply of soap, toilet paper etc.

39
 De Chiara & Callender (1983) further elaborated that the Housekeeping

department is headed by the Chief housekeeper who is assisted by assistant floor

housekeepers. The assistant floor housekeepers oversee the provisions of all maids

and porters. The porters are the one who deliver all linen and soap including toilet

paper, facial tissue, room service menus etc. to the guest-room floors.

Moreover, the housekeeping area is also considered as a storage area of linens,

soaps, paper goods, etc. as well as furnishings which are destroyed. Hence, the

department requires an area for a seamstress to mend sheers, pillowcases, and drapes.

6.2.2. Food and Beverage Service

The food operation of a hotel is considered one of the most complicated,

hence, an architect must be familiar with the whole operation to plan and design an

efficient lay-out. The designer must be aware of the flow of raw food from the

moment it was delivered to the moment it is cooked and served by the waiters or

waitresses.

First is the delivery and storage of the food and beverages. After the

comestibles are weighed in and checked by the checking clerk, it is sent to either the

dry storage or the liquor storage or the cold holding rooms. Canned foods, various

condiments, and other bottled products which do not require to be refrigerated is sent

to the dry storage while products which are perishable such as vegetables, fruits, meat,

40
etc. will be stored in a cold storage or a refrigerated box. Additionally, some

perishable items are kept in freezers which require heavy insulation.

Next is the preparation of dishes. One of the first areas where the good part of

food is prepared is called the rough cooking area. In this space, large soup kettles,

ovens, hot tops, and vegetable steamers are located due the preparation of food in

bulk. Since, numerous large pots and pans are utilized in this area, it is necessary to

incorporate a pot washing area in close proximity to the rough or preliminary cooking

area. This is followed by an area called the finished cooking area where the chefs will

be preparing sauces and gravies, boiling, frying, and applying final flaming to the

various types of meats, fowl, and fish dishes.

The space between the chef’s ovens, broilers, and fryers (which are aligned in

a straight line) is an aisle for the chefs. On the other side of this aisle, serving tables

will be located for the waiters to pick up the finished dish. At the bottom of the table

are plate warmers. Additionally, a space called the ​Garde manger i​ s in one side of the

waiter’s flow of traffic. In this space, delivered and prepared vegetables and fruits are

located so that the ​garde manger can arrange salads, prepare cold desserts, hors

d’oeuvres. Additionally, further along the waiter’s line of traffic, close to the exit of

the service area is a space where bread and rolls, coffee, butter, tea, ice and other

items such as coffee urns, toasters, and egg broiler are found. It is a self-service area

of waiters who will pick up items that their guests need.

The next space in the flow of service activity is the dishwashing area. A bus

boy would pick up the soiled dishes after the guest finished his meal and bring it into

41
 the kitchen. The dishwashing area must be in an isolated space from the actual

cooking area as the activity is noisy and untidy. Yet, it must still be within the kitchen

area because the washed dishes would be brought back into the kitchen area by the

waiter.

Moreover, another area which can be optionally placed in the kitchen is the

service bar where drinks and cocktails will be mixed as well as a checker who could

check if the item is correct and the price is properly indicated. Other additional areas

that can be found in an ideal kitchen set-up is the chef’s office, room-service area, and

space dedicated for the banquet area. Moreover, the incorporation of toilet and

washroom for kitchen staff is ideal so that it is not necessary for the staff to travel

back to their locker rooms. (De Chiara & Callender, 1983)

Figure 6.2.2.1. Double Aisle Vault Plan, Main Kitchen, Paradise Island, Nassau BWI.

42
6.2.3. Mechanical Space

According to De Chiara & Callender (1983), another space which must be

strategically placed in designing the back of the house of a hotel is the Mechanical

room or the boiler room. In this area, various equipment for heating and cooling,

tanks, pumps, etc. Additionally, the office for the engineer in charge must also be in

close proximity as well as the rooms for the central switchgear.

6.2.4. The Administrative Area

Fajardo (2002) mentioned in his book that the Administrative area must be

accessible to the public. The administrative area deals with guests seeking

arrangement for luncheons, banquets, and conventions. However, it is somewhat

considered as part of the back of the house. In this area,

accounting and bookkeeping offices (which back up the front cashiers), reservations

offices (which backup to the front registration desk), and offices for management,

which will include a reception area, a manager's and an assistant manager's office, the

head of the food and beverage department’s office, and the banquet manager’ office

can be found. (De Chiara & Callender, 1983)

43
 6.2.5. Guest Floor Service Area

This can be found on every floor of the hotel which houses a guest room. It

serves several functions such as the storage for linens and maid carts. In planning the

size of the Service area, the architect must keep in mind that a single maid handles

around 12 to 15 rooms and each maid will need a cart. Additionally, a closed storage

area for linens. Consequently, the service elevator must open to this area so as to

conceal all activities from the sight and hearing of the hotel guests. Some hotels also

provide toilets in this area for the staff to use. (De Chiara & Callender, 1983)

6.3. The Front of the House

The Front of the House is an area which is concerned in the welfare of the guests and

the smooth functioning of the hotel. This is composed of spaces that guests are allowed in

such as the amenities featured by the hotel including the swimming area, lobbies, dining

spaces, rest rooms, passenger elevators, corridors, guestrooms, etc. Hence, these spaces must

be strategically and carefully planned and designed to assure the convenience and continuous

approvals of guests. Guests must be welcomed with a sense of serenity as these are the areas

which will dictate the profit or loss of a boutique hotel. (De Chiara & Callender, 1983)

44
6.3.1. Hotel Guest Registration

Hotel Guest Registration should be located visibly from the hotel lobby. The

size of the desk is determined by the hotel size. There is no definite rule as to how

many registration clerks are required, but experience proved that a 1000 room hotel

has three registration clerks, while 100 to 200 rooms has one or at most, two

registration clerks.

Furthermore, Big Hotels provide a more sophisticated computer to indicate the

arrival and departure of guests, the reservations, information as to whether the room

has been vacated and ready to receive new guests etc.

Additionally, the Hotel industry primarily depends on reservation. Thus, the

location of the reservation’s office should be closer to the front desk for easy response

to any questions that may arise. (Fajardo, 2002)

Figure 6.3.1.1. Hotel Guest Registration

45
6.3.1.1. Mail and Keys

Aside from accommodating the guests upon check-in, the front desk

also oversees two other services. One of which is the place where the room

keys are kept or key cards in more modernized hotels. Another is the mail;

hence, some hotel front desks are designed where the keys and the mail slots

are combined. If possible, the mail sorting and handling should be done in an

area where guests cannot see.

6.3.1.2. Cashier

A typical hotel usually placed the cashier adjacent to the registration

desk or in the front desk area but somewhat remote than the registration desk.

In some large hotels, the check-in and check-out desk are separated to create a

perfect delineation between registration and payment. As aforementioned,

large hotel chains has a bookkeeping office which is part of the administrative

area. Henceforth, the administrative area specifically the bookkeeping area is

located behind the front desk cashiers, in case of problems with the

computation during guest check-out. (De Chiara & Callender, 1983)

46
6.3.2. Restaurant Facilities

According to De Chiara & Callender (1983), every hotel considers offering its

guests food and beverage services, whether it is a hotel of 50 rooms or a hotel of 2000

rooms. Hence, it is one of the most crucial parts of the hotel’s services offered to

guests. In small hotels, they usually opt to limit it to small cafes however, in large

scale hotel chains, it expands to a bar lounge, restaurant, and café.; sometimes even

adding commercial spaces for food and beverage establishments.

Expounding on the restaurant facilities of large hotels, they add a café to

handle quick services such as small meals and beverages such as coffee, tea, etc.

whereas restaurants handle fine dining meals and boasts of varied menus and

probably, higher meal costs. Some hotels opt to place these two spaces adjacent to one

another with only a visual separator.

Furthermore, the bar lounge or cocktail lounge is usually placed close to the

dining room so that guests can stop by for a quick appetizer or drink prior lunch or

dinner. In some hotels which offer banquet halls, the bar lounge or cocktail lounge is

located close to it as conventioneers seem to have a propensity for drinking cocktails

prior to a meeting or gathering.

In terms of popular trends in the restaurant facility of a hotel, large scale hotels

tend to opt to specialty restaurants who not only boast fine and scrumptious food in its

menus but as well as unique decoration; hence, providing a unique experience and

fulfilling ambiance for the guests. Additionally, some hotels are opting to place their

restaurant facilities in rooftops to entice the guests to eat in their restaurants by

47
offering a vista and not in outside restaurants. Wherever a rooftop restaurant is

created, the architect must bear in mind that there will be increased foot traffic of

guests and service people as the elevators take diners from both in and outside the

hotel to this specialized rooftop facility . Additionally, due to the public assembly

requirements, the stairs must be sized larger

In the planning of large-scale hotels that encompass all the dining facilities

already mentioned, it may not be feasible to operate out of one central kitchen. In this

case there may be several kitchens, preferably on a horizontal core, so that there is the

possibility of vertical distribution of food from the preparation areas which would

probably be on the lower level. (De Chiara & Callender, 1983)

6.3.3. Banquet Facilities

Most hotels include meeting and banquet facilities in their list of offered

amenities for the guests especially business hotels. Large-scale hotels usually design

with a full-banquet and convention facility. The normal meeting room requirements

are rather simple. The rooms will vary in size to accommodate anywhere from 10 to

as many as 100 people. In most instances, wherever it is feasible, the meeting rooms

will be arranged in a straight line, so that the walls separating one room from the other

can be made movable. This allows the flexibility of a space to accommodate various

groups of people.

48
 6.3.3.1. Estimating an Area for meeting or Banqueting Space

According to Fajardo (2002), the following data can be utilized in

obtaining the rough estimate of the dining or meeting area:

1. Standing person will require 46 square meters per person

2. Person seated at a table will require 1.0 to 1.4 square meters per

person

3. Person seated for a seminar will require 0.83 square meters per

person

4. Foyer or pre-banquet space is 25% of the actual dining area.

6.3.4. The Lobby

Every hotel must have a hobby. There is no definite rule to follow as to the

size of the lobby for a certain type of hotel. It goes without saying that; “the bigger the

hotel, the bigger the lobby is.”

Consequently, a hotel lobby establishes the mood for the hotel. This space

creates the first and the most lasting impression. The furnishings, size, decorations,

color, finishing, and lighting must create the proper ambiance regardless of the hotel

size. (Fajardo, 2002; De Chiara & Callender, 1983)

49
6.3.5. Passenger Elevators

Except for one and two-storey motels, all hotels utilize elevators. In

conjunction with Fajardo (2002) and De Chiara & Callender (1983), the following

planning considerations must be met:

1. The location of the elevator must be visible immediately from the entrance

or from the registration area.

2. The elevator must be located in the shortest walking distance of the guests.

3. As to the number, size, and the speed of the elevator, consult the

manufacturing company.

4. Guest elevators should not be used for service, and service elevators

should be separate and apart from the guest elevator.

6.3.6. The Guest Floor Corridor

According to Fajardo (2002), the following planning considerations must be

met:

1. Passenger’s elevator is usually noisy. No guest room should be placed

opposite the elevator.

2. As much as possible, corridors length should not be more than 50 meters

long.

3. Normally, a 1.80 to 2.00 meters width corridor is adequate.

50
 4. Setback doors by 30 to 60 centimeters apparently, give the corridor an

additional width and at the same time, give each room-entrance, a feeling

of privacy and individuality.

5. Lighting the corridor alcove creates a pleasant feeling and at the same

time, lighting the number of the room.

6. Provide a big ashtray for cigarettes near the elevator.

6.3.7. Guestroom

Guest rooms are the space where the guests will be staying the most.

Hence, it should be properly planned. According to De Chiara & Callender

(1983), guestrooms are the final product to be sold in a hotel and is the space

which the guests remember the most. It is composed of a sleeping or resting area,

private full bathroom or ¾’s bathroom, a wardrobe, etc.

Figure 6.3.7.1. Plan of a Hotel Twin Room

51
 Figure 6.3.7.2. Plan of a Twin-bedded Guest Room

Figure 6.3.7.3. Plan of a Double-bedded Guest Room

52
Figure 6.3.7.4. Plan of a Single-bedded Guest Room

Figure 6.3.7.5. Plan of a Studio Room or Suite 1

53
 Figure 6.3.7.6. Plan of a Studio Room or Suite 2

6.3.7.1. Type of Room

The following are the three (3) types of guest rooms according

to Fajardo (2002):

1. The twin-bedded room is the most common.

2. The single occupancy room.

3. The studio room or suite.

54
 Figure 6.3.7.1.1. Uris Brothers Hotel, New York

Figure 6.3.7.1.2. Americana Hotel, New York, typical tower room

55
Figure 6.3.7.1.3. Loews N.Y . Motel, typical room

Figure 6.3.7.1.4. Causeway Inn, Tampa, Florida

56
Figure 6.3.7.1.5. Tampa International Inn, Tampa, Florida

Figure 6.3.7.1.6. Indies House, Duck Key, Florida

57
 Figure 6.3.7.1.7. Americana Hotel, Bal Harbour, Florida

Figure 6.3.7.1.8. Paradise Island Hotel, Paradise Island, Bahamas

58
Figure 6.3.7.1.9. Americana of Puerto Rico, typical room layout

Figure 6.3.7.1.10. Massena Motor Inn, Massens, N.Y

59
Figure 6.3.7.1.11. Chicopee Motor Inn, Chicopee, Massachusetts

Figure 6.3.7.1.12. Thomas Circle Motor Hotel, Washington, D.C.

60
Figure 6.3.7.1.13. Thomas Circle Motor Hotel, Washington, D.C.

Figure 6.3.7.1.14. Riverview Motor Hotel, New York

61
6.3.10.2. Size of Bed

The following are the three (5) types of beds incorporated in

guest rooms according to size as stated by Fajardo (2002):

1. Single bed – 1.05 meter wide (42”)

2. Full Size bed – 1.35 meter wide (54”)

3. Queen Size bed – 1.50 meter wide (60”)

4. King Size bed – 1.80 meter wide (72”)

5. Presently bed length – 1.95 meter long (78”)

Additionally, considering the average height of the new

generation is becoming taller, the 210 centimeters or 84” long bed is

recommended.

6.3.10.4. Six Main Spaces of a Typical Hotel according to

Functions

According to Fajardo (2002), the following are the main spaces

which can be found in a Typical Hotel establishment:

1. Public Space

2. Concession space

3. Sub-rental space

4. Food and beverage service area

5. Guest room space

6. General Service space

62
6.4. Rain Water Harvesting Unit

Rainwater harvesting, also known as roof water harvesting, gathers, stores and

distributes rainwater from the roof for use outside and inside the house. It is a way of

recycling water by the means of collecting it from the structure’s roof, passing it through a

filter so that it’s debris-free and then storing it in a tank for consumption.

Image 15. Rain Water Harvesting Unit

(Source: ​https://miamiwaterheater.com/single-post/2018/08/18/how-do-rainwater-harvesting-systems-work/)​

Process

Rainwater is captured through the drain pipes on a building’s roofs or elsewhere. The

stored rainwater is then passed through a filter in order to make it clean for consumption. The

harvested rainwater is stored in a single or multiple tank that is connected, either above or

under the ground. The collected rainwater is supplied directly where needed on demand. It is

pumped to an internal holding tank. When the rainwater supply starts to run, the main water

pump unit is activated. Once rain is present again, the same procedure follows and the water

system reverts back automatically to using the collected rainwater (Miami, 2014).

63
Benefits

1. Utilizing a rainwater harvesting system can reduce the dependence on the main water

supply system. It brings an overall decrease in water usage and leads to preserving natural

supplies of water.

2. Rainwater is naturally hygienic and of high quality.

3. Harvesting rainwater is free. It helps reduce water bills and save money.

​6.5. Double Skin Façade

Double skin facades have two layers (mostly glass) which allows air to flow through

the cavity. It acts as an insulation to sound, wind, and extreme temperatures. It further

improves the structure’s thermal efficiency for both low and high temperatures. The flow of

air through the intermediate cavity can occur mechanically and naturally. These two glass

layers are also sun protection devices (Souza, 2019).

Image 16 and 17. Double Skin Facade glass and its Section

(Source: ​https://www.archdaily.com/922897/how-do-double-skin-facades-work​)

64
 Skyscraper designs have transparent facades, auditory and thermal comfort,

elimination of the need for window-specific technologies, and reduced costs for

air-conditioning. Double skin facades can adapt to both warmer and cooler weather. The

behavior of the façade changes through minor modifications, such as activating air circulators

closing or opening outlet or inlet fins.

Image 18. Sectional Representation of a Double Skin Facade

(Source: ​https://www.archdaily.com/922897/how-do-double-skin-facades-work​)

The air buffer operates as a barrier to heat loss in cold climates. In hot climates, the

cavity absorbs sun-heated air, which reduces the demand for indoor heating systems. The

cavity can be vented outside the building in order to decrease the cooling load. The chimney

effect is the process where excess heat is drained. A circular motion is created through the

differences in air density, causing warmer air to escape. The rising air temperature in the

cavity is pushed out. It brings a slight breeze to the environment and isolates heat gain

(Souza, 2019).

65
6.6. Solar panels

Solar photovoltaic (PV) panels convert sunlight into usable electricity. The

photovoltaic effect is the ability of matter to emit electrons when exposed to light.

Process

1. Sunlight hits the solar panels, and generates an electric field.

2. The electricity produced flows to the edge of the panel, and into a conductive wire.

3. The conductive wire carries the electricity to the inverter, where it is converted from DC

electricity to AC, which is used to power buildings.

4. Another wire carries the AC electricity from the inverter to the electric panel on the

property (also called a breaker box), which allocates the electricity throughout the building as

needed.

5. Any electricity not needed upon generation flows through the utility meter and into the

utility electrical grid. As the electricity streams through the meter, it causes the meter to run

backwards.

How Solar Panels work

Solar panels are composed of small photovoltaic cells. These cells can convert

sunlight into electricity because they are made up of semi-conductive materials such as

silicon. These kinds of materials conduct electricity while sustaining the electrical imbalance

needed to create an electric field. The energy from the light (also called as photons) is

66
absorbed, knocking loose a number of electrons, which then drift freely in the cell. The solar

cell is a sandwiched semiconductor creating an electric field. This forces the drifting

electrons to flow in a specific course towards the conductive metal plates that line the cell.

The strength of the current controls how much electricity each cell can produce. Once the

loose electrons impact the metal plates, the is then focused into wires, letting the electrons to

flow like these would in any other source of electric generation.

Image 19. Process Diagram of a Solar Panel

(Source:​https://solect.com/the-science-of-solar-how-solar-panels-work/#:~:text=The%20Science%20Behind%20Solar%20PV%20Cells%20
Solar%20PV,electrical%20imbalance%20needed%20to%20create%20an%20electric%20field​.)

As the solar panel produces an electric current, the energy streams through a series of

wires to an inverter. While solar panels produce direct current (DC) electricity, most

electricity consumers want alternating current (AC) electricity to power their buildings. The

function of the inverter is to turn the electricity from DC to AC, to be accessible for everyday

use (Solect, 2015) After the electricity is altered into a usable state (AC power), it is directed

from the inverter to the electrical panel, and dispersed throughout the building as desired. The

electricity is now readily accessible to power lights, appliances, and other electrical devices

using solar energy.

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 Any electricity that isn’t consumed through the breaker box is directed to the utility

grid through the utility meter. The utility meter measures the flow of electricity from the grid

to your property. When the solar energy system is creating more electricity than what is used

on site, the meter actually runs in reverse, and the user is credited for the excess electricity

generated through the process of net metering. When more electricity is used than the solar

array is creating, supplemental electricity is pulled from the grid through this meter, for it to

run normally. Much of the grid energy will be offset from the extra solar energy the user

generates throughout the day and in periods of lower usage (Solect, 2015).

68
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