THUMBRULES FOR ALLOCATION OF SPACES IN THE EXECUTIVE AREA IN FEETS AREA IN METER

HOTELOF 200 GUEST ROOMS: OFFICE

SOURCE :WHO(WORLD HOTEL ORGANISATION)
•RECEPTION/ WAITING 200 20 • ALL CATERINGS OUTLETS IF POSSIBLE
AREA IN METER • GENERALMANAGER
GUESTROOMS NO. OF ROOMS 150 14 ARE ON THE SAME LEVELS AS
• F&BMANAGER 120 12 KITCHENS: IF NOT MAIN RESTAURANT
•KING 43% •SECRETARY 100 10 DIRECTLY RELATED TO KITCHEN;
L
86 30
•COPYING AND STORING 100 10 OTHER RESTAURANT AND
•DOUBLE 50% 100 35
BANQUETING ROOM SHOULD HAVE
•HANDICAPPED 2%
•SUITES 5%
4
10
32 SALES&
CATERING
SERVICE ROOM CONNECTED BY
ELEVATORS AND STAIRS MAIN
I
TOTAL AREA 200 15520 •RECEPTION/WAITING
•DIRECTORS OF SALES
150
150
14
14
KITCHEN WHERE BULK COOKING IS
UNDERTAKEN.
T
NO.OF ROOMS AREA IN FEETS AREA IN METER
•COPYING& STORAGE 50 5 • ORGANIZATION OF BACK OF HOUSE
SUCH THAT STAFF AND GOODS ARE
E
•FLOORAREA 2000 185
ACCOUNTING
•CONTROLLER 120 12
SEPARATE FAR AS POSSIBLE AND
CONTROL CON BE MAINTAINED OVER
R
•SEATING
•RETAIL
200
100
19
10
•ACCOUNTING WORK
•AREA+SECRETARY+
300 28
•
BOTH.
HEIGHT, PLOT RATIO REQUIREMENT,
A
•GENERAL CASHIER 125 12
COPYING
•PAYROLL MANAGER 120 12
EASE OF ACCESS, ADEQUACY FOR
PARKING SHOULD BE PROPERLY
T
•BELLMAN STATION
•RESTROOM
50
40
5
4
RECEIVING & CONSIDERED. U
STORAGE
•WORK AREA FOR MAIL
STORAGE
40 4
LOADING DOCK 200 19 R
FOOD AND BEVERAGE
RECEIVIN GAREA
RECEIVING OFFICE
250
120
24
12
(Reference: tourism department) E
COFFEESHOP 2400 223
GUIDELINES FOR 5 STAR HOTELS
S
COCKTAIL LOUNGE 1600 149
LOBBY BAR 800 75 •.THE LOCALITY INCLUDING THE IMMEDIATE APPROACH AND ENVIRONMENT SHOULD BE SUITABLE FOR
T
SUPPORTS BAR STORAGE 75 7 LUXURY HOTEL.
•.THERESHOULD BE ADEQUATE PARKING SPACES FOR CARS.
FUNCTI0N AREA
BALLROOM 3500 325 •.THE HOTEL SHOULD HAVE AT LEAST 25 BEDROOMS, ALL WITH WELL APPOINTED ATTACHED BATHROOMS WITH
LONG BATHS OR THE MOST MODERN SHOWER CHAMBERS, WITH 24HOURS OF PROFESSIONALLY HOT AND
U
BALL ROOM FOYER
BANQUET ROOMS
900
1200
84
112
COLD WATER. D
FOOD PREPERATION
•.ALL PUBLIC ROOMS AND PRIVATE ROOMS SHOULD BE FULLY AIR CONDITIONED AND SHOULD BE WELL
FURNISHED WITH SUPERIOR QUALITY CARPETS, CURTAINS, FURNITURE, FITTINGSETC. IN GOOD TASTE. Y
•MAIN KITCHEN 2000 186 •.THERE SHOULD BE ADEQUATE NO. OF EFFICIENT LIFT IN BUILDING OF MORE THAN TWO STORIES I
•BAKER'SSHOP 850 79 INCLUDING THE GROUND FLOOR, WITH 24 HOURS SERVICES.
•ROOMSERVICE AREA 300 28
•CHEFS OFFICE 100 10 •THERESHOULD BE WELL DESIGNED AND PROPERLY EQUIPPED SWIMMING POOL.
•DRY FOOD STORAGE 300 28 •.THE LOBBY AND THE LADIES AND THE GENTLEMAN CLOAK ROOM EQUIPPED WITH FITTINGSAND
•REFRIGERATED FOOD 200 19 FURNITURE OF HIGHEST QUALITY.
STORAGE
•BEVERAGE STORE 150 14 STUDY OF STANDARDS
•FOOD CONTROLLER'S 100 10 • LOCATION IS ONE OF THE IMPORTANT FACTOR FOR COMMERCIAL SUCCESS, DEPEND ON MARKET
OFFICE ORIENTATION HOTEL SHOULD GENERALLY BE CONSPICUOUS AND SITED NEAR THE MAIN ROAD.
• CHINA, SILVER GLASS 200 20 • PRINCIPLE RELATIONSHIP OF PARTS OF MEDIUM SIZE HOTEL IS - SEPARATION OF GUEST HOUSING
STORAGE AND SERVICE AREAS: NO CIRCULAR CROSSING; DISTINCTION BETWEEN FRONT AND BACK OF
•TOILETS 100 10 HOUSE.

FIVE STAR HOTEL MOHALI

THESIS GUIDE SESSION ROLL NO: SUBMITTED BY:
5TH YEAR
AR. ALOK UPADHYAYA 2011-2012 0700117015 MOHD FARAZ
FACILITIES
•.THERE SHOULD BE A RECEPTION, CASH AND INFORMATION COUNTER ATTENDED BY QUALIFIED,
TRAINED AND EXPERIENCED - PERSONNEL CONFERENCE ROOM / BANQUET HALLSAND PRIVATE
DINNING ROOM.
•.THERE SHOULD BE BOOK STALL, BEAUTY PARLOUR, BARBER SHOP, RECOGNIZED TRAVEL COUNTER,
MONEY CHANGING AND SAFE DEPOSITING FACILITIES, LEFT LUGGAGE ROOM AND A SHOP AND
MEDICINES, ON THE PREMISES.
PUBLIC AREA
• A LOUNGE OR SEATING IN THE LOBBY AREA.
• RECEPTION FACILITY OR MEAN TO CALL ATTENTION .
• ACCOMMODATION, FOOD AND BEVERAGE AND OTHER TARIFFS AVAILABLE.
• PUBLIC REST ROOMS FOR LADIES AND GENTS WITH SOAP AND CLEAN
TOWELS, A WASH BASIN WITH RUNNING HOT AND COLD WATER.
• PUBLIC REST ROOMS TO HAVE LOW HEIGHT URINALS (24" MAXIMUM).
• RAMP WITH ANTI-SLIP FLOORS AND HANDRAILS AT THE ENTRANCE.

•.THERE SHOULD BE A TELEPHONE IN EACH ROOM AND TELEPHONES FOR THE USE OF GUESTS AND
• MINIMUM DOOR WIDTH SHOULD BE 32" TO ALLOW WHEREVER ACCESS AND
OTHER FACILITIES FOR THE PHYSICALLY CHALLENGED.
L
VISITORS AND PROVISION FOR A RADIO OR RELAYED MUSIC IN EACH ROOM.
FOOD AND BEVERAGE I
•.THERE SHOULD BE A WELL EQUIPPED; WELL FURNISHED A WELL MAINTAINED DINING ROOM/
RESTAURANT ON THE PREMISES.
•
•
EARLY MORNING BEVERAGE SERVICES.
DINING ROOM SERVING BREAKFAST AND DINNER.
T
•THERE SHOULD BE ELEGANT WELL EQUIPPED BAR / PERMIT ROOM.
•
•
MULTI-CUISINE RESTAURANT ON PREMISES.
SPECIALITY RESTAURANT.
E
•THE PANTRY AND THE COLD STORED SHOULD BE, PROFESSIONALLY DESIGNED AND SHOULD BE WELL
•
•
24 HOURS COFFEE SHOP.
ROOM SERVICE OF FULL MEALS.
R
EQUIPPED. •
•
ROOM SERVICE OF ALCOHOLIC BEVERAGES.
CROCKERY AND GLASS ARE UNCHIPPED.
A
GUESTROOMS
• MINIMUM SIZE OF GUEST ROOMS EXCLUDING BATHROOM 200SQFT.
• BAR.
T
GUESTSERVICE
• BUILDING SHOULD BE 100% AIR CONDITIONED.
• A CLEAN CHANGE OF BED AND BATHROOM DAILY AND BETWEEN CKECKING.
KITCHEN
• SEGREGATE STORAGE OF MEAT, FISH
• LANDRY AND DRY CLEANING SERVICE TO BE U
PROVIDED.
• MINIMUM BED WIDTH FOR SINGLE(900MM) AND DOUBLE(1250MM)
• MATTRESS MINIMUM10MM THICK. •
AND VEGETABLES.
TILED WALLS, NON SLIP FLOORS.
• PAID TRANSPORTATION ON CELL. R
• SHOE CLEANING SERVICE.
• MINIMUM BEDDING 2 SHEETS, PILLOWS AND CASES, BLANKETS, MATTRESS
PROTECTOR/ BED COVER.
•
•
REFRIGERATOR WITH DEEP FREEZE.
DAILY PERMANENT CLEANING OF
• ICE DRINKING WATER ON DEMAND. E
• ACCEPTANCE OF COMMON CREDIT CARDS.
• SUFFICIENT LIGHT PER BED. FLOORS. • ASSISTANCE WITH LUGGAGE ON REST.
• A 5 AMPERE POWER SOCKETS. • CLEAN UTENSILS. • A PUBLIC TELEPHONE ON PREMISES UNIT CHARGE
• A WRITING SURFACE WITH SUFFICIENT LIGHT. - CHAIRS.
• WARDROBE WITH MINIMUM FOUR CLOTHES HANGER PER BEDDING.
• SIX MONTHLY MEDICAL CHECKS FOR
PRODUCTION STAFF.
MADE KNOWN. S
• WAKE UP CALL SERVICE ON REQUEST.
• SHELVES AND DRAWER SPACE.
• A WASTE PAPER BASKET.
• ALL FOOD
CONTAINERS.
GRADE EQUIPMENT • MESSAGE FOR GUEST TO BE RECORDED AND T
DELIVERED.
• OPAQUE CURTAINS OR SCREENING AT ALL WINDOWS.
• DRINKING WATER IN 1 GLASS TUMBLER PER BEDDING.
• FIRST AID TRAINING FOR ALL KITCHEN
STAFF.
• NAME, ADDRESS AND TELEPHONE NUMBER OF U
DOCTOR WITH FRONT DESK.
• A MIRROR, AT LEAST LENGTH (3')
• A STATIONARY FOLDER CONTAINING STATIONARY AND ENVELOPS.
•
•
DRINKING WATER.
GARBAGE TO BE SEGREGATED WET AND
• STAMP AND MAILING FACILITIES. D
• NEWSPAPER AVAILABLE.
• A DO NOT DISTURB NOTICE.
• FRIDGE. •
DRY.
RECEIVING AND STORE TO BE CLEAN AND
• HEALTH FITNESS FACILITIES. Y
• BEAUTY SALOON AND BARBER SHOP.
• IRON AND IRONING BOARD TO REQUEST. DISTINCT FROM GARBAGE AREA. • FLORIST.
• SHOPS/KIOSK.
SUITES BATHROOMS STAFF QUALITY • MONEY CHANGING FACILITIES
• STAFF UNIFORM FOR FRONT OF THE • BOOKSTALL.
HOUSE. SAFETYAND SECURITY
• MINIMUM SIZE OF BATHROOM 45 SQFT. • PERCENTAGE OF STAFF WITH MINIMUM  STAFF TRAINING IN FIRE FIGHTING
• A BATH TOWEL AND HAND TOWEL TO BE PROVIDED PER GUEST. 1 YEAR CERTIFICATE RECOGNIZED DRILL.
• 1WC FLUSH TO HAVE NON POROUS SERVICES.
CATERING HOTEL INSTITUTE SHOULD  SECURITY ARRANGEMENTS FOR ALL
BE 30% . STAFF REST ROOM. HOTEL ENTRANCES.
• HOT AND COLD RUNNING WATER AVAILABLE 24 HOURS.
• TOILET FACILITIES.  SMOKE DETECTOR.
• BATH TUBS/ SHOWER CLOSETS.
• DINING AREA.  FIRE AND EMERGENCY PROCEDURE
• WATER SERVING TAPS/ SHOWERS.
NOTICE DISPLAYED IN ROOMS BEHIND
DOOR.
 FIRE EXTINGUISHER ON GUEST FLOORS
FIVE STAR HOTEL MOHALI WITH EMERGENCY POWER.

THESIS GUIDE SESSION ROLL NO: SUBMITTED BY:

5TH YEAR
AR. ALOK UPADHYAYA 2011-2012 0700117015 MOHD FARAZ
ENTRANCE ADMINISTRATION
SEPARATE DOOR FOR BAGGAGE SHALL BE PROVIDED AND AVOID SPACE ALLOWANCE – 0.3 TO 0.4 M2/ROOM
REVOLVING DOORS IN THE ENTRANCE. THERE SHALL BE
SEPARATE SPACE FOR WAITING CARS. BEDROOM
RECEPTION LOBBY SPACE ALLOWANCE - 28M2
RECEPTION DESK VISIBLE FROM ENTRANCE SHOULD HAVE RECEPTION COUNTER FLOOR TO CEILING HEIGHT – 2.5M(MIN)
LENGTH WITH 2M OVER ENTRY FOR AC FITTING
L
NO. OF ROOMS
50
COUNTER LENGTH
3M
KITCHEN LAYOUT AND REQUIREMENT I
T
HOTEL SIZE COFFEE SHOP RESTAURANT
100 4.5M (ROOM)
200 7.5M
E
50 50-75 -
400 10.5M 150 80 60

R
200 100 60
GUESTROOM DIMENSION

LIVING AREA BATHROOM TOTAL GUEST A

DIMENSI AREA DIMENSION AREA
ROOMS
DIMENSI AREA
T
ON (SQ.M) (METRES) (SQ.M) ON (SQ.M) U
R
(METER (METER
S) S)

BUDJET 3.5 X4.5 16 1.5 X 1.5 2.3 3.5 X 6.2 21.9 E

MID 3.6 X 5.5 20.1 1.5 X 2.3 3.4 3.6 X 6.6 29
PRICE S
FIRST
CLASS
4.1 X5.8 23.8 1.7 X 2.6 4.4 4.1 X 8.6 35.2
T
LUXURY 4.5 X 6.1 27.9 2.3 X 2.7 6.6 4.5 X 9.1 41.8 U
D
FUNCTION ROOMS
MULTIPURPOSE ROOMS FOR MEETINGS, BANQUETS, BALL PARTIES,
Y
EXHIBITION ETC. DESIGNED WITH CONSIDERATION OF SEPARATE
ACCESS IF THE ROOM IS LARGE. SPACE ALLOWANCE.
BANQUET STYLE SEATING=1.1-1.3M2/P
MEETING STYLE SEATING=9-1.11M2/P

STORES
FURNITURE STORE – 0.3M2/ROOM
LINEN STORE – 0.4M2/ROOM, SHELVES AT LEAST 600 WIDE OPEN

LAUNDRY
AREA -140M2FOR 200 BEDROOMS
VENTILATION RATIO -15 TO 20 AIR CHANGE/HR

FIVE STAR HOTEL MOHALI

THESIS GUIDE SESSION ROLL NO: SUBMITTED BY:
5TH YEAR
AR. ALOK UPADHYAYA 2011-2012 0700117015 MOHD FARAZ
LOCATION:
•LE MERIDIAN, NEW DELHI IS LOCATED IN WINDSOR
PLACE, JANPATH,ONE OF THE MOST FOCAL PART OFTHE
CITY.
•IT IS CONSTRUCTED ON A 4.29 ACRE PLOT IN THE CENTRE
OF THE CITY,JUST A FEW MINUTE WALK AWAY FROM THE
SHOPPING, BUSINESS AND ADMINISTRATIVE DISTRICTS.
•LE MERIDIAN NEW DELHI IS CONVENIENTLY LOCATED IN
L
THE CENTRE OF THE CITY, WITH TWO-KILOMETER RADIUS
OF
I
•MAJOR CENTRAL GOVERNMENT OFFICES,
•PARLIAMENT HOI THE PRESIDENTIAL PALACE,
T
•RASHTRAPATI BHAWAN AND
•15 KM FROM DOMESTIC AIR PORT
E
•IT IS 2.5 KM FROM THE NEW DELHI RAILWAY STATION
•1KM RADIUS LIES POSH AREAS LIKE CANNAUGHT
R
CIRCLES AND JANPATH MARKET. A
DESIGN CONCEPT
• THE DESIGN OF LE MERIDIAN IS SET TO THE CULTURAL PULSE OF THE TIMES AND THE
T
•
ARCHITECTURAL FIRM.
THERE MUST BE SENSE OF THEATRE. THE FORM OF SHAPE MUST BE EMOTIONAL STRINGS. IT IS
U
LIKE A STAGE FOR PUBLIC AND INTIMATE INTERLUDE FOR RELAXATION, BUSINESS AND
CONVENTIONS.
R
• THE DESIGN IDEA CONCEIVED TO EXPRESS MATERIALS AND MOOD THAT BELONGS TO THE
FUTURISTIC ENVIRONMENT AND AGE. IT SHOULD HAVE AN AMBIENCE THAT SHALL APPEAL TO
E
BOTH, THE BUSINESS AND COMMERCIAL TRAVELERS AND TOURISTS.

SALIENT FEATURES S
•IT DISPLAYS A BRONZE MIRROR FACADE THAT REFLECTS THE CHANGING SPLENDOR OF THE SKY
•IT IS SO UNUSUALLY STYLED THAT NO BRICK OR MORTAR IS VISIBLE TO THE EYES WHICH MAKES IT THE T
FIRST GLASS CURTAIN WALL BUILDING IN THE INDIA.
•THE LANDSCAPED DRIVEWAY, THAT RISES TO MEET THE RAISED LOBBY, IS ALIGNED WITH FOUNTAINS, U
LAMPLIGHTS.
D
Y

FIVE STAR HOTEL MOHALI

THESIS GUIDE SESSION ROLL NO: SUBMITTED BY:
5TH YEAR
AR. ALOK UPADHYAYA 2011-2012 0700117015 MOHD FARAZ