4 STAR

HOTEL
LITERATURE STUDY AND SITE
ARCHI TECTURAL DES IGN - VI I I

SUBMITTED BY
SNEHA SAHNI (18001006070)
STAR CLASSIFICATION OF HOTEL
FOUR STAR
The Ministry of Tourism has divided Hotel in
the following categories: First class hotel, large formal hotel, located near major
a) 5 – Star attractions, above average service levels, more than one
b) 4 – Star restaurant, 24 hrs room service, laundry, valet parking, travel
c) 3 – Star desk, wellness center, pool, high class room décor.
d) 2 – Star
e) 1 – Star A 4 star hotel must have Full time operation 7 days a week in
f) Heritage (Basic) season

Then they are further catogarised into NO OF ROOMS

following: Should have at least 25 lettable rooms with attached
bathrooms with baths ormost modern shower chamber.
g) 5 – Star Deluxe
h) 5 – Star with or without alcohol service
.i) 4 – Star with or without alcohol service
j) 3 – Star
k) 2 – Star
l) 1 – Star
BEDROOMS
TYPE AND MIN. SIZE OF ROOMS LAYOUT

As per ministry of tourism ,India 1. A: basic bed layout

Rooms should not be less than the specified size. The area may 2. B: arrangement of sitting room between bedroom
include the vestibule and other covered area within the room provides max flexibility for suites , suites can also be
but exclude outdoor verandah/ balcony. formed at corners of bldg or where standardisation of
• Single :120Sq ft or 11.15 sq m structural grid not possible; luxury suites may also be
• Double :140Sq ft or 13 sqm planned as penthouse or villas in grounds
• Bathroom :36 sq ft 3.4 sq m
• Suite : 2 rooms or 2 room - bays having a bedroom and
separate sitting area, having one bathroom and one powder
room.

Floor to ceiling height 2500 (min 2300) with lower ceiling of

2000 over entry to allow for mechanical services.

Room type room area

single bed 8.75 m2

double bed 12.5 m2
twin bed 13.5 m2

Basic min. room sizes (excluding lob

and bathroom)
Source :Ernst Neufert ARCHITECTS' DATA
Guest room layout
Source :Ernst Neufert ARCHITECTS' DATA
 Source :Ernst Neufert ARCHITECTS' DATA

DIFFERENTLY ABLED GUESTROOM

At least one room for the differently abled guestThe room shall have low height furniture,
low peep hole, cupboard with low clothe hangers, audible and visible (blinking light) alarm
system and doorbell. The almirah / cupboard doors in the differently abled room should be Differently abled guestroom
sliding to enable opening the same by the differently abled person. Blinking light in the room Source :Google images
 TABLE 6 : DRAINAGE AND SANITRY FITTING REQUIRMENT FOR HOTEL(IS : 6074 -1971)
RESEDENTIAL PUBLIC AND FOR PUBLIC ROOMS FOR NON RESEDENTIAL STAFF
` FITTINGS
STAFF MALE FEMALE MALE FEMALE
1 for 1-12
1 per 8 persons omitting occupants of 1per 100 person 2 per 100 1 for 1-15 persons 2 for 13-25 persons
the room with attached water- upto 400 and add at person upto 200 2 for 16-35 persons 3 for 26-40 person
1 WC closets; minimum of 2 if both sexes the rate 1 per 250 and add at the 3 for 36-65 persons 4 for 41-57 persons
are lodged person rate 1 per 100 4 for 66-100 5 for 58-77 persons
person persons 6 for 78-100 persons

1 for 1-15 person 1 for 1-12 person

2 for 16-35 person 2 for 13-25 persons
2 WASH BASIN 1per 10 person omitting the wash 1 per WC , urinals 1 per WC 3 for 36-65 person 3 for 2640 persons
basin installed in room suite provided provided 4 for 41-57 person
4 for 66-100 5 for 58-77 persons
person 6 for 78-100 persons

Nil up to 6 per
1 for 7-20 persons
3 URINALS 1 per 50 persons 2 for 21-45 persons
3 for 46-70 persons
4 for 71-10 person
1 per 10 persons omitting occupants 1 for every 4
4 BATH of the room with bath en suite - person 1 for every 4 person
KITCHEN SINK
6 AND DISH MINIMNM 1 PER FLOOR
WASHER
ADMINISTRATION

In small hotels office may be limited to general

office behind
reception desk, manager's office and chef's or
control office at rear.
Larger hotels will require all or some of following
• At front of house associated with reception:
reservations office, front olfice manager, chief
cashier, sales manager, secretary.
• General admin (preferably near reception but
can be elsewhere): general manager, 2 or 3
assistant managers, secretaries, chief
accountant, accounts dept, duplicating rm,
archives.
• At back of house: control office at service bay,
storeman, personnel office, secretary and clerk,
waiting rm, chief engineer, security officer, chef
(within kitchen), housekeeper, training rm.
• Space allowance for offices : 0.3-0.4 m7/rm.

Source :Ernst Neufert ARCHITECTS' DATA

STAFF ACCOMMODATION

In large hotels provide staff canteen for approx 1/3rd staff with own kitchen. Canteen should be
accessible without staff having to go through kitchen. Senior staff dining room may be required. In small
hotels senior Staff may use restaurant and junior staff dining room maybe supplied from main Kitchen.
Provision of staff toilet

LOCKERS
1 full height locker for each member of staff should be
provided: space allowance0.36m2/P excluding bench space:1/2height
Lockers may be used for certain grades of staff. Assume equal number male and female staff unless
otherwise informed.
Staff sleeping accomodation depends on location and management policy.
Manager's flat may be required.
FUNCTION ROOMS
Multi-ppurpose room for meetings, banquets, balls,
parties, exhibitions valuable asset. design consideration
include: seperate access if room large, divisible by movable
partions , seperate access for guests and services
desirable; audio-visual equipment to be provided..

SPACE ALLOWANCES:

• banquet style seating 1.1-1.3 m2/p

• meetings: table groups 0.9-1.1m2/p
• theatre style seating 0.5-0.6 m2/p

BARS

Cocktail (if required) should be planned as comfortable

intermediary waing area between hole lobby and main
restaurant; long bar counter may not be required. May
have external entrance to encourage non-resident
business.
Possible other bars: roof top, pool side, beach, club areas.
Space allowance for bars excluding counter:
• cocktail lounge (comortable)
1.8-2.0 m /P
• general bar (some standing & on stools) Seating style for function rooms
1.3-1.7 m /P Source :Ernst Neufert ARCHITECTS' DATA
KITCHENS & FOOD STORES

Should be planned on one level if possible to serve all

catering outlets.
not possible main kitchen should be on level with main
restaurant with
preparation on different level. For economy 1 wash-up
desirable
Banqueting and any other food service area not next to
kichen should
be linked by service elevators and stairs.
Kitchen, cold room and food store area should be planned
to be locked off from staff when not in use.
Approx space allowances for kitchen planning including
food store, cold room,
wash-up, chef's office
• main restaurant kitchen area 1.4 m/ × no of covers
• banquet kitchen & service area 0.2 m/ x no of covers
• colfee shop kitchen 0.3 m7 x no of covers
Separate independent coffee shop 0. 45 m7 x no of covers
Increase or reduce these allowances according whether
fully tradtional
or convenience food operation envisaged
Allow approx 50% extra for staff toilets, changing rm,
canteen.

Source :Ernst Neufert ARCHITECTS' DATA

LINEN
Area depends on typeof hotel.
Typically0.4m2/room (maybe less If in house laundry
provided).
Shelves at least 600 wide open lathed.
Allow space for sorting and worktable forrepairs.
All above areas for 200 bedr hotels, do not necessarily
increase or
Reduce data according to number of bedrooms

LAUNDRY
For 200 bed hotel space of approx 140 sq m required
excluding linen store , steam boiler, chemicals store ,
office. If non-iron linen used space can be reduced to 40
—59 sqm
Ventilationration should be 15—20air changes/hr with
separate extraction for steam equipment and dry
cleaning.

Source :Ernst Neufert ARCHITECTS' DATA

CIRCULATION
• Minimum corridor width is 1250mm
• Minimum stair width in hotel is 1500mm with
150 mm riser , 300 mm tread

BUILDING PLAN FORM Typical verticulation core for 500

bed hotel
• Double-loaded block (A) : capable of development into L ,U Source :Ernst Neufert ARCHITECTS' DATA

courtyard plan ,requires only2stairs , considered most economical

layout.
• Double-loaded T shaped block(B): capabl ebeing developed into
cross, also economical but 3 stairs required.
• Single-loaded block (C) : capable of being developed into L, U court-
yard plan , not economical solution , combined with A take
advantage of site conditions; if developed form centre courtyard
can be used provide atrium effect.
• Square block (D) : central core containing all vertical services,
maids' rooms etc, compact and useful for small sites where tower
development maybe required.
• Y plan (E) : requires 3 staircases and has more complicated
structure than straight blcks; structural system may cause problems
in public areas.
• Tri arc (F): similar to E but more space taken up by circulation;
concave Curve results
• Circular (G) : requires careful handling avoid awkward and inward
facing , not capable of extension.
• Circular with central core(H) : similar to D ,also requires careful Building forms
handling avoid awkward rooms Convex curves Source :Ernst Neufert ARCHITECTS' DATA
RELATIONSHIP OF BEDROOM BLOCK TO PUBLIC ROOM
AREAS
Many ways in which bedroom block maybe related to public rooms and
circulation
But can be illustrated by3basic arrangements shown combinations

A
• Compact development of bedroom block superimposed on podium.
Suitable for high rise development on city site.
• Problem arise from bedroom services having to pass through public rooms
and from probable need carry Room block over wide spans.

B
• Bedroom block adjacent to public room
• considered to be economical because optimum structure and services can
be designed for each part.
Relationship of bedroom
• Suitable for motor hotel development on large site.
block to public room areas
Source :Ernst Neufert ARCHITECTS' DATA
C
• Open layout with public rooms and service block completely separate
• From bedroom which may be in groups scattered about large site.
• Suitable for motel and resort type hotels where plenty of land available
and landscape conditions dictate.
PARKING ( as per HBC)
• Guest parking : One ECS for each guest room
• Minimum employees and visitors’ parking requirement: One ECS for every three guest
rooms

AIR CONDITIONING

• 100% rooms should be air conditioned

• Air –conditioning / heating depends on climatic conditions and architecture. Room
Temperature should be between 20 to 28 degree Celsius.

SITE NORMS( as per HBC)

• Maximum ground coverage: 60%

• Max FAR: 175%
• Max permissible height : Unrestricted
 Location : Barhi Industrial Area Sonipat , Haryana SITE
 Site area : 40824 sqm
 Permissible FAR : 1.75 ( ie 71442 sq m )
 Permissible GC : 60 % ( ie 24494.4 sq m )
 Parking
• Guest parking : One ECS for each guest room
• Minimum employees and visitors’ parking requirement: One
ECS for every three guest rooms

7m wide road

90 ̊
150 m

SITE 240 m
216 m

Area : 40,824 sqm

10 acres SITE LOCATION
7m wide road

84̊
80̊
210 m
12m wide road
4 – STAR HOTEL

BUBBLE DIAGRAM OF HOTEL

 No of rooms 200
Types of room : 3
Max capacity of hotel
Banquetting faciltity
• Ballroom 1 with 500 capacity 650 sq m
Banquetting tables 1.3 sq m per person [520 sq m ]
large tables 1.3Sqm/___
sq m [ 110 sq m ] CAPACITY REMarks
•Ballroom 2 [200 capacity]
•conference room [2 with 100 capacity each , with 50 person]
•board room1 20 person
estaurants A room 2 1.4/p
•Board [30 person ] 150 210 50% extra area for staff ,toilet ,
• furniture store 0.5 sqm / seat
B 1.4/p 100 140 changing rooms and store
hen 0.2/p 1000 200 Restautant A for 150 person
150
Store 0.4/rm 80
Services
0.9/rm 180
1. Laundry [150 sq m+ 80 sq m]
nd 2. 0.8/ rm 160
e rooms
1/rm 200
ng , control 0.3/rm 60

ators , 0.8/ rm 160

THANK YOU