five star hotels

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ACKNOWLEDGEMENT I first thank God Almighty for guiding me through and blessing me with all the people who helped me in this endeavour. With extreme gratitude I thank the Head of The Department Prof. Shaji T L for his guidance and support throughout my B.Arch carrier and helping me improvise since I joined the College. I whole heartedly thank my guide Prof. Rajasree. S, who helped me through my thesis for spending her valuable time and sharing her ideas. I also express my gratitude to the thesis coordinator, Ar. Aju. R Dept. Of Architecture and all the faculty members of the department for directing and supporting me through their valuable advises and criticisms throughout my study. I wholeheartedly thank my father and mother who are my inspiration and strength, for their love, care and immense support. Also to my sister , for her small motivations. I am particularly particularl y thankful to Mr. M.Balamurugan ( Associate Town Town Planner, APWD)

for his

support by providing me with necessary data despite of his busy schedule. I’m also indebted to Ar. Eugene Pandala, Mr Doland Alwyn, Varghese uncle, Joseph uncle for their immeasurably valuable help in carrying out this project. I cannot miss few people who were always beside me during my hard times and also lend me help throughout my thesis. Thanks to my senior Ar. Ankur Bardan (C.E.O of A Cube Paradigms), my dearest friends Swathi, Lakshmi, Zera, Devi, Janma, Shabdi, Shadiya, Minu and also to Sumoh, Febin, Naveen, Ananthakrishnan and my juniors Shalu, Anjali and Amrithalakshmi.

I thank Mr. Pradeep ( Ice Net) without whom our submissions wouldn’t have become hard copies. And all the others I missed to mention and also to the hotel staffs who furnished me with information’s to finish my case studies.

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Contents ACKNOWLEDGEMENT ............................................................................................................................ � 1 ................................................................................................................................................................... � INTRODUCTION ........................................................................................................................................ � 1.1 AIM .................................................................................................................................................... � 1.2 OBJECTIVES ..................................................................................................................................... � 1.3 SCOPE ............................................................................................................................................... � 1.4 PROJECT FEASIBILITY ................................................................................................................... � 1.5 SITE FEASIBILITY ........................................................................................................................... � 1.6 METHODOLOGY ............................................................................................................................. � 2 ................................................................................................................................................................... � LITERATURE STUDIES............................................................................................................................. � 2.1 HOTEL ............................................................................................................................................. �� 2.2 ORIGIN OF HOTEL INDUSTRY .................................................................................................... �� 2.3 HOTEL TYPES ................................................................................................................................ �� 2.3.1 Location: .................................................................................................................................... �� 2.3.2 Number of rooms: .................................................................................................................... �� 2.3.3 Type of plan: .............................................................................................................................. �� 2.3.4 Type of clientele ......................................................................................................................... �� 2.3.5 Length of guest stay ................................................................................................................... �� 2.3.6 Speciality hotels ......................................................................................................................... �� 2.3.7 Unique hotels ............................................................................................................................. �� 2.4 STAR RATING OF HOTELS ........................................................................................................... �� 2.4.1 5 Star Rating .............................................................................................................................. �� 2.4.2 4 Star Rating .............................................................................................................................. �� 2.4.3 3 Star Rating .............................................................................................................................. �� 2.4.4 2 Star Rating .............................................................................................................................. �� 2.4.5 1 Star Rating .............................................................................................................................. �� 2.5 Guidelines for 5 star hotels ................................................................................................................ �� DATA COLLECTION ............................................................................................................................... �� 3.1 DIFFERENT PLAN FORMS OF HOTEL ........................................................................................ ��

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�� , �� 3.2 DIFFERENT SPACES IN A HOTEL: ........................................................................................... �� 3.2.1 Entry/Exits ................................................................................................................................. �� 3.2.2 Parking ....................................................................................................................................... �� 3.2.3 Entrance lounges ........................................................................................................................ �� 3.2.4 Restaurants ................................................................................................................................. �� 3.2.5 Kitchens ..................................................................................................................................... �� 3.3 TYPES OF ROOMS ......................................................................................................................... �� 3.4 SERVICES ....................................................................................................................................... �� 3.4.1 Back of House: ........................................................................................................................... �� 3.4.2 Water supply and drainage: ......................................................................................................... �� 3.4.3 Heating, Ventilation and Air-conditioning: ................................................................................. �� 3.4.4 Telecommunication and control: ................................................................................................. �� 3.4.5 Fire protection: ........................................................................................................................... �� 3.5 GENERAL FEATURES OF A 5 STAR HOTEL ............................................................................... �� 4 ................................................................................................................................................................. �� PRIMARY STUDIES ................................................................................................................................. �� 4.1 LE MERIDIEN, COCHIN ................................................................................................................. �� 4.2 THE RAVIZ, KOLLAM ................................................................................................................... �� 4.3 BRUNTON BOATYARD, FORT KOCHI ........................................................................................ �� 4.4 TAJ STUDY ......................................................................................................................................... �� 4.5COMPARATIVE ................................................................................................................................... �� ANALYSIS ................................................................................................................................................ �� 5 ................................................................................................................................................................. �� SITE STUDY ............................................................................................................................................. �� 6 ................................................................................................................................................................. �� DESIGN BRIEF ......................................................................................................................................... �� 6.1 REQUIREMENTS ............................................................................................................................ �� 6.2 AREA CALCULATION ................................................................................................................... �� 7 ................................................................................................................................................................. �� DESIGN ..................................................................................................................................................... �� 7.1 CONCEPT ........................................................................................................................................ ��

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� � �� , �� 7.2 ZONING........................................................................................................................................... �� 7.3 DRAWINGS..................................................................................................................................... �� 8 ................................................................................................................................................................. �� SPECIAL TOPIC ....................................................................................................................................... �� 8.1 Tree houses ....................................................................................................................................... �� Types ...................................................................................................................................................... ��

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1 INTRODUCTION ��. ��

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PROJECT INTRODUCTION Hospitality refers to the relationship process between a guest and a host, and it also refers to the act or practice of being hospitable, that is, the reception and entertainment of guests, visitors, or strangers, with liberality and goodwill . It covers all the areas from greeting at the door to providing best services till room. Hotels are the important part of hospitality industry and a support to tourism industry.

Tourism is the basic and most desirable human activity describing the praise and encouragement of all people and government. It is a traditional instrument which enables culture to be rehabilitated and made known to the rest of the world. Contact between people of different races and nationalities widens ones outlook. Hotel is an essential part of travel and tourism industry. They constitute one of the main and still expanding pillars of the tourism sector and are highly unique among other commercial buildings. Hotel sector, in the overall tourism industry can be considered as the main source of economy to the government. In India every year there is rise in volume of tourist influx. This has brought into light the shortage of not only tourist accommodation facilities but also various levels based on capitol and luxury. Hotels may be categorized depending upon factors such as location, plan, facilities, according to number of rooms, type of clientele. Hotels are star rated from 1 star to 5star deluxe. Hotels are constructed with the aim of serving specific purposes based on the type of tourists. Mainly there exist three types of tourist:

Leisure tourists- attracted by locations, historical importance, presence of amusement facilities and cultural heritage.

Specific tourist- Pilgrims and students come under this category who travel with a specific interest.

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Business tourist- People who travel for business purpose like attending conferences, business meetings come under this category. Such meetings are held at places of business importance and resort locations also.

1.1 AIM To design a “five star resort hotel” of 100 bed capacity at Havelock, Andaman and Nicobar islands.

1.2 OBJECTIVES 

To design a luxury hotel in a resort location and address the challenges of the site.

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To study the basic functioning of a five star hotel.

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To look beyond the conventional style of hotel architecture.

1.3 SCOPE Havelock is one among the favourite tourist centres in the islands. Day to day there is serious increase in the tourist population that visits the island. Providing a five star rated hotel in the island will add to the tourist economy and also would invite foreign tourist on large scale. It will provide employment for the local population and bring in good infrastructure facilities to the village where the hotel is proposed.

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1.4 PROJECT FEASIBILITY Hotels seek extensive importance in the present scenario and supports tourism. The type of hotels and range of facilities they provide largely influences the economy of the hotel industry. Constructing a five star hotel in a resort location of Havelock with the famous Radhanagar beach lining its boundary is the most attractive feature of the project.

1.5 SITE FEASIBILITY The 45 acres site is located near Radhanagar beach which is one of the world’s famous beaches. Tourist activities in this area are very high, especially during seasons. The main advantage is that, there are no luxury hotels in proximity to the beach. The site proposed thus has a great advantage of being in proximity to Radhanagar beach. Also the site offers good views around of the evergreen forest and the sea.

1.6 METHODOLOGY    

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Study the literature associated with hotel design and planning, and also functioning of hotels. Study about the star rating system of hotels. Study standards associated with hotel design. Live case studies of different type of star rated hotels to compare and acquire direct knowledge about the functioning, ambience, architecture planning and services of hotels. Formulate design ideas from the case study and literature study inferences. Understand the site and its context and formulate a suitable concept and design process.

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2 LITERATURE STUDIES

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2.1 HOTEL A hotel is an establishment that serves the purpose of paid lodging on a short term basis for travellers and others. The basic provisions in a hotel include room with bed, toilet and bathroom, wash, cupboard in addition modern facilities like air conditioning, telephone, television, snack and coffee outlet, bar. When it comes to luxury five star hotels in addition to the above mentioned, facilities there are others like- 24 hrs reception, doorman service, parking, page boy, reception area with seating facilities, information desk, beverage service, special surprises, mini bar, 24 hr food and beverage offer via room service, personal care products in flacons, internet connectivity in the room, safety in room, laundry and ironing service, shoe polish service, elevators of good quality, health clubs and spa, conference halls, meeting rooms, swimming pool, gardens, shops etc.

2.2 ORIGIN OF HOTEL INDUSTRY th

The concept of hotel is very old, it takes back to 6 century B.C when husbands and wives of that age introduced the concept of hotel on a small scale called ‘inn’. Huge halls were provided to the travellers where they could make their own beds and rest. Inns prevailed for a few hundred years. The rise of industrial revolution brought a change in this industry. The development of communication systems gave the industry a boost. People began to feel the need to travel, especially business and political trips increased which increased the demand and need of hotels. The first hotel called the City Hotel was built in New York. In India though the origin of modern hotels was brought up by the British, but earlier there were many dharmshalas, sarais/inns and taverns. The first western type hotel was built in 1840 in th

Bombay. The Indian hotel industry saw several developments during the 20 century. Some of the leading five star hotels in India are: Taj Group of Hotels, The Ritz Chain, The Oberoi Group Of Hotels, The Cooperation of India, ITC Group, Hyatt Regency, Marriott’s Group Hotels, Leela Group Hotel and Palaces, Indian Hotels limited.

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2.3 HOTEL TYPES Hotels are classified depending upon:

2.3.1 Location: Downtown hotel: Business people prefer such hotels and these are located at the heart of the 

city, shopping areas, theatres, public buildings etc. 

Suburban hotel: Located in the suburbs. Ideal for budget travellers.

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Resort hotel: Located in resort areas like hill stations, beaches, forest and other attractive leisure spots.

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Motels: Located on highways that provide economical lodging for travellers.

2.3.2 Number of rooms: Small hotel: Hotels with less than 25 rooms 

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Medium hotel: Hotels with 25 to 100 rooms

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Large hotel: 100 to 300 rooms

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Very large hotel: Hotels with more than 300 rooms

2.3.3 Type of plan: European plan 

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American plan

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Condimental plan

2.3.4 Type of clientele Group hotel 

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Commercial hotel

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Family hotel

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2.3.5 Length of guest stay Transient hotels: Single day stay 

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Residential hotels: Stay for a month

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Semi-residential hotels: Both the features of the above

2.3.6 Speciality hotels Historic Inns and Boutique hotels- Hotels with typically unique environment and intimate settings.

2.3.7 Unique hotels •

Tree house hotels

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Bunker hotels

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Cave hotels

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Capsule hotels

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Ice and snow hotels

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Garden hotels

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Underwater hotels

2.4 STAR RATING OF HOTELS

2.4.1 5 Star Rating: A luxurious hotel, offering the highest degree of personal service with

elegance and style abound. Rooms equipped with quality linens, VCR, CD stereo, Jacuzzi tub and in-room video. Multiple restaurants on site with extensive gourmet menus, and room-service available 24-7. Along with the above mentioned fitness centre, valet parking and concierge service add to its best .

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2.4.2 4 Star Rating: Formal, large hotels, with similar features of a 5star hotel. Usually with

shopping, dining and entertainment facilities. Above-average service, beautifully furnished rooms, restaurants, room service, valet parking, fitness centre and a concierge. 2.4.3 3 Star Rating: Usually located near a major expressway, business center and/or shopping

area, these hotels offer nice, spacious rooms and decorative lobbies. On-site restaurants may be average in size but will offer breakfast, lunch and dinner. Valet and room service, a small fitness center and a pool are often available. 2.4.4 2 Star Rating: These hotels are generally part of a chain that offers consistent quality and

limited amenities. They are small or medium in size and rooms will have a phone and TV. Such types don’t have facilities like room service, cuisine restaurants etc., there might be small restaurants instead. 2.4.5 1 Star Rating: A small hotel managed and operated by the owner. Basic accommodations

with more personal atmosphere. Such hotels don’t have restaurant facilities but restaurant service should be within walking distance, as well as nearby public transportation, major intersections and entertainment that is reasonable in price.

The Hotel and Restaurant Approval and Classification Committee ( HRACC ) set up by the Department of Tourism, awards deserving hotels appropriate star category.

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Source : HRACC

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2.5 Guidelines for 5 star hotels 

Architecture features and general construction of the building should have distinctive qualities for a 5 star hotel.

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Locality including the immediate approach and environment should be suitable for 5 star hotels.

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Adequate car parking space required.

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At least 25 let able bedrooms all with well appointed and well equipped attached bathrooms.

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All public areas and private areas fully air-conditioned.

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All the areas to be well equipped with superior quality carpets, curtains, furniture’s, fittings etc.

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Well designed and well equipped swimming pool.

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Adequate number of elevators inside the premises.

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Well appointed lobby and cloak rooms equipped with fittings and high quality furniture’s.

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There would be a reception, information and cashier counter attended by highly qualified, trained and experienced staffs.

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Should have well equipped conference halls, banquet halls, board rooms etc.

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Recognized travel and book stalls in the premises.

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Money exchange safe deposit lockers, left luggage room, florist and a shop for toilet requisites and medicines at the premises.

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Well equipped bar.

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Telephone facilities in each room.

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Well equipped and well furnished restaurants on the premises.

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Radio, TV, and relayed music in each room.

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Pantry and cold storage to be professionally designed.

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24 hour check in and checkout, laundry services, dry cleaning and doctor on call.

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Plentiful supply of clean linen, blankets, towels etc.

In 5 star deluxe hotels all the basic features and facilities are same as the 5 star hotels, but the standards of services and amenities would be of a superior quality.

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3 DATA COLLECTION

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3.1 DIFFERENT PL N FORMS OF HOTEL - based on layout of bedroom blocks. 

Double loaded blo k capable of development into L U courtya d plan, requires 2 stairs and considered most ec nomical.fig. 2.1.1

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Double loaded T shaped block capable of being develo ed into cross, requires 3 stairs.fig.2.1.2

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Single loaded blo k capable of being developed into LU or courtyard plan, not an economical solutio but may be desirable.fig.2.1.3

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Single block with central core containing all vertical services,

aids’ room etc. compact and

useful for small sites where tower development is required.fig2. .4 

Y plan requires 3 st aircases and has more complicated structure han straight blocks.fig2.1.5

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Triarc more space taken by circulation, concave curve results in bedroom wider at bath room end providing oppo rtunity for larger bathroom and dressing area .fig2.1.6

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Circular requires c reful handling avoid awkward and inward facing room, not capable of extension.fig2.1.7

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Circular with centr l core requires careful handling to avoid awk ward rooms.fig2.1.8

fig. 3.1.1 fig. 3.1.2

fig. 3.1.5

fig.3.1.6

fig.3.1.3

fig.3.1.7

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fig.3.1.8

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3.2 DIFFERENT SPACES IN A HOTEL:

3.2.1 Entry/Exits- The entry to the site should be sophisticated, well maintained and having

welcoming effect. Minimum width of the entrance should be proper enough to accommodate vehicles at a time. So the ideal width of the entrance is 5m to 6m. A security pit should have been installed with all the proper security instruments. The entrance should be well connected to the porch. All entrance points should have car scanners installed at every entry / exit points. Entry & exit points to the site should be same with one emergency entry (width 4m) and one service entry (width 8m) emergency entry should be mechanical as well as manual override in case of emergency. Service entries are very critical as far as security is concerned so 2 or more checking pits with highly trained staff is required. 3.2.2 Parking- �ccording to NBC-2005 the hotel comes in commercial category with special sub

group residential commercial. Parking norms for this has been decided by the occupancy as an average of commercial residential. Parking norms says 1 Car per 4 guest rooms (NBC part 3 appendix B), the parking for at most 30 cars in open is for visitors, shoppers reserved parking for 50 cars should be either open or underground apart from parking for 15 hotel cars is reserved for delegates and tourist who could order & serve accordingly in underground or multi level parking there should be provision of a lift to be accessible for physically challenged persons. 3.2.3 Entrance lounges- From the porch till the main entry ( 5-6 mtr wide) with automatic control

preferable the revolving door. An allowance of10sqft for each visitor to be served may be used for space allocation reception area, seating place for at least 15 people (visitor lounge)seating place for at least 25 people (guest lounge) height of the atrium would be maximum 3 storey, express lifts, floor lifts and staircase core would be adjacent not more than 10 mtrs.

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3.2.4 Restaurants-Generally there are one or more restaurants in a hotel depending upon the rating.

Restaurants are placed at an easy/direct access from the lobby. Specialty restaurants are additional features to the hotel, bar and entertainment lounges form another set of public spaces. 3.2.5 Kitchens- Kitchen size is determined by the number of workstations, the space required by the

equipment, the range of meals & the extent of food preparation. The no. of seats, or no. of covers may not be adequate guides.

3.3 TYPES OF ROOMS Single room- room with a standard single bed to provide sleeping accommodation to a person. The

size of a single bed is generally 6’x3’. Double room- room with double bed and provides sleeping comforts for two persons. Size of

double bed is 6’x6’. Twin bedded room- It is a room with 2 identical beds separated by a small side table. Interconnected room- rooms connected to each other. They have a common wall and a door in the

wall to move from one room to other. Such rooms can serve the purpose as dual as well as separate individual rooms. Triple room- offers sleeping accommodation for 3 people and has either a double bed or an extra

bed or two twin beds. Quad- Provides sleeping accommodation for 4 people and has 4 beds. Double-double- This type of room has 2 double beds in it and provides sleeping comforts for 4

persons, such as family of husband and wife and 2 children. Also called family room or twin double bed. Suite- It refers to a set of 2 rooms out of which 1 is a bedroom and other is a living room. It is the

costly room in hotels. Different type of suites includes: ��. ��

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1. Single suite-single room with sitting room 2. Double suite- double room-sitting room 3. Junior suite- large room with partition separating the bedroom from sitting area. 4. Duplex suite- Two rooms or two successive floors connected by staircase. Living or sitting on one floor and bedroom on the other. 5. Penthouse suite- Luxurious suite on the terrace of the building.

3.4 SERVICES 3.4.1 Back of House:

Goods entrance- The unloading area must be covered. A minimum platform of 2 m width is

necessary at the offloading area. A receiving office for control and checking should be placed in the immediate premises. Temporary stores must be provided. There should be a minimum of 2m width given to the corridor leading to the store. Refuse and Garbage- It should be kept separate from the receiving area. The shape and size of

containers, bins depend on the system of vehicle collection and handling. A refrigerated storage room is provided to store the wet and dry garbage separately. All surface must be smooth and impervious with fire resistance. Personnel and Time office- Timekeeper and security office must be provided immediately inside

the back of house entrance. It also includes small private offices sometimes for the Human Resource dept., for the Sales dept., the Food and Beverage dept., a training room for the employees and staff. Employee dining and rest rooms- Employees must be provided with a separate canteen and

kitchen might be near to the main kitchen. There should be separate amenities for ladies and gents, provided with separate locker facilities.

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Laundry and housekeeping- This may be different for different class of hotels. In few hotels with

limitation in standards, size and space requirements the laundry service is contracted outside with commercial laundries. The space requirement depends on the number of guest rooms and extent of restaurants and banquet services. Planning- laundry areas are best located in the ground or basement level adjacent to housekeeping areas to shield steam, high humidity, noise and vibration. The surface must be smooth and impervious and fire resistance should be strengthened. Engineering Areas-

Relationships between engineering workshops, offices, stores and plant rooms Plant rooms have noise and vibration issues and so their placement should be shielded from other areas. Access for servicing and removal of plant and, space requirements for large equipments to be considered.

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3.4.2 Water supply and drainage: Large quantities of water are required in hotels for personal use, food preparation, cleaning and

other domestic purposes and for fire fighting, coolers, boilers, laundries, swimming pools and recreational use. Water is pumped by direct or hydro-pneumatic system, by means of pressure water is directly pumped into the distribution system without the aid of overhead tank, except for flushing purposes. This depends on the constant supply of power. The hydro-pneumatic system saves considerable amount of energy as compared to the direct system, it eliminates the need for overhead tank and supply water at evenly and at much high speed. Vertical soil and waste pipes are normally installed in ducts between pairs of bathrooms connecting each floor. Drainage to kitchen includes waste connections for sinks, waste disposal units and floor washing units. Surface water can be discharged directly to streams or can be used for landscaping, cooling systems, emergency fire fighting etc. Foul water collecting sewage is conveyed in drainage systems laid at gradients. Sewage treatment take several forms like: Settlement – septic tank, sedimentation tank, activated sludge. Oxidation – biological filter or land irrigation, air diffusion in tanks. Sewage works tend to produce odour and attract flies and so need to be carefully sited away from buildings, water bodies and leisure areas.

3.4.3 Heating, Ventilation and Air-conditioning: Mechanical air circulation system includes exhaust system in kitchens, bathrooms, garages and for

smoke control. Plenum systems for controlled distribution of supply air to specific areas. Air conditioning systems providing treatment, regulation and circulation of fresh and recycled air. Air conditioning equipment may range from self-contained to centralized systems:

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Window/Split AC units- which can be used for individual rooms and small areas Fan coil units/ High velocity dual duct system/Exhaust systems-distributes and removes cold and hot air respectively for a large area. In public areas like foyers and lounges natural ventilation is necessary due to infiltration and stack effects.

3.4.4 Telecommunication and control: Telephone lines are connected to all part of the hotel. A linked system works connecting the front

office with the back office, admin, rooms, food and beverage outlets, recreation and fitness sections. The network for communication with individual rooms provided by telephone lines can also be used for other control and information systems. Local control panel- for room facilities, television, music, curtains. Loud speaker- fire alarm, specific evacuation instructions Detection signalling- smoke sensors. Entry to unoccupied rooms. Rom status- indication of room cleaning, availability. Network conferencing- multiple line connections for group discussions. Other requirements include: Emergency and maintenance locations: guest and service elevators and motor houses, engineering plant rooms. Kitchen, restaurant, bar, pantry, stores. Every third/fourth landing of emergency fire stairways. Public telephone locations: main lobby, ballroom/function room foyer, recreational club, employee restrooms.

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3.4.5 Fire protection:

Fire safe design is based on the assessment of ignition: smoke; potential; damage Primary design requirements: 

Fire resistive construction.

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Smoke control systems

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Manual signalling devices

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Automatic detection and signalling devices-smoke detectors

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Alarm devices- bells, loudspeakers and flashing lights

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Annunciator panels-indicate location of fire.

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Control panel- controls the operation of building service equipment in event of fire: Release hold-open devices on fire doors. Recall elevators automatically to ground floor. Pressurize fire stairs Shut down recirculation air system Activate smoke exhaust Alert building staff prior to sounding alarm Monitor water pressure in automatic sprinkler supply or water level in tanks.

Fire suppression: Hose stations contain fire hose and hose storage facilities. They are required to be located in each floor.

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3.5 GENERAL FEATURES OF A 5 STAR HOTEL

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Offers only highest level of accommodations and services, and should have distinctive qualities of luxury hotel.

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High standards of service and amenities.

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Adequate parking space.

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Hotel should have at least 25 rooms with well appointed attached bathrooms, 24 hours running of hot and cold water.

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All public and private space shall be air-conditioned. Grand hotel lobbies and rooms with well equipped and quality furnishing.

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The hotel feature up to 3 restaurants all with executive menus.

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The facade, architectural features and construction of the hotel should have distinctive qualities of a luxury hotel.

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4 PRIMARY STUDIES ��. ��

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4.1 LE MERIDIEN, COCHIN

Introduction A 5star deluxe hotel located near to the NH66 and the backwaters. It is a global hotel group with over 140 luxury hotels throughout 55 countries. Most of its properties are situated in the world’s top cities. The headquarters is at London. In India, the hotel has its properties in Chennai, Mumbai, New Delhi, Kolkata and Cochin. Le meridian is selected as one of the case studies to get in detail and study the services in a hotel and its functioning. Year Of Construction: 2000 Location: Kundannur junction, Maradu, Cochin, Kerala Architect: N.M. Salim and associates Client: Mr.M A Yusuff Ali Site Area: 12 Acres Climate: Warm Humid

Location map

Topography: Slight slope towards west. Nearest Railway Station Ernakulum Railway Station (10 Km's) KSRTC bus station: 11Km’s Location Advantage 10 Km's away from city commercial centre. FACILITIES

Restaurants: Treasure Trove, Lagoon, Jules bar , Baywatch-open air bar International convention centre-900 capacity Le Revive Ayurveda Spa Health Club and Gymnasium Three-tier outdoor swimming pool with separate Jacuzzi and children’s pool. Laundary, biobin system Total number of rooms- 157 Art gallery, Library, Shops ��. ��

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Access The main road leading to the hotel is NH-66. It is 30 km from Cochin airport, it also has Helipad to the southern end of the site.

Site The western and southern sides are flanked by backwaters. Local winds hence enhances the surrounding.

Layout plan

Built and Un-built Hotel is vertically expanded and hence occupies less land, the built spaces include convention centre, hotel, swimming pool, service area and parking.

Views and Vistas The site is flanked by backwaters and this advantage is effectively used. From the rooms, reception lobby and restaurant the view towards the backwater is clearly visible. Zoning

Legend

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Recreational Zone The site towards the SW or backwaters is landscaped and is used by joggers. Pavilions near the water body supports guest to sit and rest. This area is also supported with tennis court and children play area. There is an OAT scooped out from the site terrain. The swimming pool also includes separate whirlpool, jacuzzi and children’s pool.

Orientation The longer axis of the hotel is oriented in the north-south direction. The convention centre is oriented in the SE-NW direction. The hotel is placed in a manner to capture the SW wind , and to get maximum view of the backwaters.

Services Service road on the southern side of the site leads to the basement. F and B service-In the basement F&B store, preparation room, cool storage, separate sections for meat, fish, vegetables and fruits. Others include bakery, in-room dining,and staff amenities. Centralized AC plant, water cooling system with 2 chillers. Two generators each 500 KV. Hydroneumatic system. Solar panels used to heat water, also 3 boilers used, steam generated used in laundry. Mechanical and electrical panel rooms in the basement located as separate section. Centralized UPS system for corridors,lifts,fire exits and staircase, exterior lights controlled by automation STP for treating sewage and sullage water separately. Bio composting for kitchen waste. Swimming pool with separate filtration unit.

Different views of the building

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4.2 THE RAVIZ, KOLLAM Introduction The Raviz hotel situated at the banks of lake Ashtamudi is the perfect blend of modern architecture; beautifully combined with traditional design of the pre-independence era. The hotel is divided into two blocks-heritage and tower block. The main entry of the hotel is through the heritage block followed by reception, entrance lobby, restaurant,bar,kitchen,health club, gymnasium,rooms,laundry and maintenance area. The tower block includes convention hall, restaurant,rooms,spa and parking. This hotel was selected for my case study to infer the basic zoning in a context with nearby water body. Year Of Construction: 2011 Location: Thevally, Mathilil, Kollam, Kerala Architect: Mr.Eugene Padala Client: Mr. Ravi Pillai Site Area: 5 Acres Built-up Area: 200,000 sq.ft Climate: Warm Humid Topography: Sloping down towards lake side Nearest Railway Station Kollam Railway Station (4 Km's)

Location map

KSRTC bus station: 2.7Km’s Location Advantage 2 Km's away from Kollam Town FACILITIES

Restaurants: Pergola Restaurant, Riverside Restaurant, Raanthal floating Restaurant, Zircon Bar The Empire Conference Hall and convention centre-1200 capacity Veda Wellness and Ayurveda Spa Health Club and Gymnasium Swimming pool and wading pool Laundary, biogas plant. Total number of rooms- 93, two cottages and a pool villa. ��. ��

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Access Road through a residential area connects the hotel and the main road which is the Mathilil-Teni national highway. Two gateways serve guest entry and staff exit as well as service entry.

Orientation Buildings

oriented

in

SW-NE

direction

with

more

inclination towards south and north. Rooms are oriented

Layout plan

parallel to the lake. The site adjacent to the lake keeps the surrounding cool.

Built and Un-built Spaces Limitation of the site area so more of built spaces. Lakeside though has been provided with a landscaped joggers path. Pattern of growth with respect to site is from built to unbuilt Circulation diagram

spaces.

Views and Vistas The lake side view is the pre-dominant one, on the west and southern sides.

Zoning

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Other details Number of rooms: Heritage block- 35; Tower block-54 Suite room- 1200 sq.ft Deluxe room-330 sq.ft Standard Room-330 sq.ft Cottages: Erattupetta 200 yrs old; Anchal 300 yrs old; Poolside villa-535 sq.ft

Functional Zoning Guest easy access from entrance to the reception, restaurant, gym, health club and rooms. Restaurant supported with facilities like kitchen, store, dish wash, chiller stores and bakery which form a closed loop screening direct access and vision to the guest.

Entrance Foyer A wide lobby space 3 floor height, with reception desk, inquiry desk, waiting area, guest lift and lift lobby stair case. It leads to the back office, shop, gym and health club to the left hand side.

Entrance lobb

Riverside Restaurant A multi cuisine restaurant with buffet area. It faces the lake side and is adjacent to the Zircon bar. A glass wall divides the semi-open dining area of the restaurant and the closed interior. Riverside restaurant

Kitchen The bar and riverside restaurant share a common pantry space which leads to kitchen. The kitchen includes granary store, dish wash and store, kitchen, chiller rooms, chief chef’s cabin, staff cabin, bakery, gas store and garbage room. The service entry to the kitchen lies on the guest vehicle exit way.

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Main kitchen

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Cottages and villas The poolside villa is a private villa with a private plunge pool, balcony overlooking the landscaped pathway and the water. A mixture of contemporary and Travancore architecture. The cottages dismantled from other regions of the state, are private Cottage

structures also supported with s mall pools. Facing the lake, they add to the aesthetics of the place. The floating restaurant-Raanthal in the form of ‘kettuvalam’serves small get together and dining purpose.

Raanthal restaurant

Heritage Block First and Second Floor

The reception lobby is connected to the lobby in the first floor by a staircase and two elevators. Rooms are placed on either side of the lobby area in an L shape. To the left of the lobby is the administration. Service core runs vertically up to serve in room dining. Total number of rooms in this floor is 18. The first and second floor plan of the heritage block is typical, except for the admin area; the second floor consists of a conference hall and a meeting room. This floor consists of 17 rooms in total. To the left most end, a bridge (access only for staff) connects to the service area of the tower block.

Vertical Zoning Private areas taken up, service core and guest access independant.Guest spaces in the upper floors supported with refreshment areas.

Heritage block

Tower block

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Tower Block Convention hall: The convention hall is designed for a capacity of 1200 and is accessed directly

from the entrance. Adjacent to the hall on the left hand side to the entry, is the dining hall and kitchen. Service core with a service lift and staircase run adjacent to the main staircase and passenger lift. The hall has a balcony in the first floor with adjacent conference hall and dining. Basement: The tower block has two basement floors, used for parking and has electrical generator

and panel rooms for the tower block. Also the basement-1 has a purchase department and store of the Food and Beverage section. Car and two wheeler parking for staff is allowed in the basement floors. Third floor: The third floor is a service floor adjacent to which is the Pergola restaurant. The

service floor holds the steel framework which forms the foundation for the rooms. Accessibility to the service area is shielded from the restaurant. Pergola serves fusion cuisine, a bridge connects to the heritage block from the service area near the kitchen in this floor. Sixth floor: The topmost floor or the sixth floor is where the Veda wellness and ayurvedic spa

located. This floor consists of meditation and yoga room and 9 chambers for the spa. At the roof top, the rooms get magnificent view of the lake and surrounding landscape.

Services Heritage block: 2 guest lift, 1 service lift, 2 generators 250 KVA each., 2 AC plants. Tower block: 2 guest lift,1service lift, 2 generators 375 KVA, 2 AC plants. Centralized water cooled AC system. 2 bore wells and 4 water tanks each of capacity 50,000litres. Kitchen waste disposed to biogas plant. Fire sprinklers and alarm system. Separate filtration and panel rooms for the swimming pool.

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4.3 BRUNTON BOATYARD, FORT KOCHI

Introduction The hotel Brunton Boatyard is built on the land which was a boatyard before a century ago set up by Mr. George Brunton. The hotel is designed and built in the style and principle of early Dutch and Portuguese architecture of Fort Cochin. It can be said as an attempt to bring back the heritage memories of Cochin. Situated at the Harbour mouth overlooking the busy ship channel its rooms boast of a magnificent view of the sea. Year Of Construction: 1999 Location: Bellard road, Fort Cochin, Kerala Architect: Carl Dansion Client: CGH Earth group, Kerala Site Area: 5 Acres Location map

Climate: Warm Humid Topography: Elevated at the water side. Nearest Railway Station Ernakulam Railway Station (13 Km's) KSRTC bus station: 13 Km’s Location Advantage situated in an sub urban area of Fort Cochin.

FACILITIES Restaurants: The History Restaurant; The Terrace Grill Restaurant; Armoury Coffee shop cum Bar Ayurveda Centre Shop Swimming pool Anaerobic Sewage Treatment Plant Total number of rooms- 26 Solar water heating system ��. ��

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Access The hotel is situated in a sub-urban area of the city and can be accessed through the river road. It is close to Fort Kochi Vypeen Jankar jetty, and 38km from Cochin airport. The site is located adjacent to the main road.

Material used Lime washed walls, sloping tile roof, terracotta floor,

Layout plan

wooden doors and windows

Views and Vistas Rooms have a magnificent view of the sea and boats that pass by.

Ground floor It holds reception, waiting, back office, restaurant and kitchen, central courtyard, tea shop and rooms.

First floor

Zoning

In the first floor there are history and Terrace Grill restaurants in addition to rooms.This floor consists of 2 deluxe rooms.Plan flanged by staircase on either side and also 2 lifts provided at the centre.All rooms provided with balconies.

Second floor This floor consists of 4 deluxe rooms in addition to others.The spaces formed are intimate. Large open spaces reduce the use of

History Restaurant

mechanical ventilation in public areas.The ayurveda centre and admin rooms are isolated from the main building.

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Services Basement is the maintenance floor. Anaerobic sewage treatment tanks. Hydroneumatic method to pump water up,rainwater harvesting and treatment tank in the basement. Two generators,one stanby-125KVA. AC water cooling system with fan coil unit. 56Solar panels to heat water,other times diesel coil boilers used. Food waste collected by co-operation,laundary from outside.

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4.4 TAJ STUDY VIVANTA BY TAJ, KOVALAM Study conducted to get an insight about the Taj standards and specifications if any, difference in planning, architecture and functioning.

Introduction The resort located in 10 acres of land behind the Kovalam shore on a hill top, offers a breath taking view of the backwaters, lush landscape and unspoiled beaches. It is at a distance of 8kms from the Trivandrum airport. Serves 59 cottages. The hotel is split into 2 sites on either side of the road. It has 3 restaurants namely: Kareez and Jasmine Bay sharing a common kitchen, a Sea-side restaurant on the other side of the road, and a bar in the ground floor.

Sketch of Layout Plan

The existing undulating topography is designed to halt cottages at different levels with individual privacy.

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The service up and down t the rooms and main building is by means f the electric cart. There is a separate service entry con nected to the basement of the main buildi g. Electrical , panel rooms, kitchen stores are in the ba ement, along with the back of house. The ground floor consists f reception, entrance lobby, waiting lounge, ar, gym, shops and spa. The first floor has two rest aurants-the Kareez and the Jasmine bay with a swimming pool facing the sea side. The touch of architecture i the use of materials is little traditional, in t e use sloping roofs, wooden flooring, apart from the bol d rubble facade.

Sea-side restaura t

Path to cottages

Pump room

Inference: From the stu y it is hence understood that Taj has no spe ial architectural standards to be identified as its type. It as hospitality and management standards to guide its employees.

Service entry

Spa

asmine bay restaurant

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4. 5 C O M P A R A T I V E A N A L Y S I S

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5 SITE STUDY ��. ��

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INTRODUCTION

Havelock is one among the beautiful islands in the group of Andaman Islands. The island is famous for its beaches, coral deposits, and dense forests. The island is situated to the eastern side and at a distance of 39km from Port Blair. The local population at Havelock is 5354 as per the 2001 census. Havelock island is spread over 114 sq.km and of the total land area, about 96 sq.km is under forest cover. This leaves only about 17 sq.km of land at Havelock. Havelock is emerging as a very popular tourist destination in Andaman and about 300 to 500 tourists visit this island every day. A good amount of foreign tourists are also included in this. The private sector is seen active in Havelock, providing accommodation, boarding and transport services. The demand for standard accommodation and infrastructure are increasing in the island, as the tourist surge seems to increase day by day.

Boat jetty

Radhanagar Beach

LOCATION The site is located near Radhanagar village beach in Havelock, South Andaman. The distance from the boat jetty to the Radhanagar village is 11.7 km. The nearest town is Port Blair at a distance of 39Km from the island. By boat it takes 2 hours from Port Blair to Havelock. There is no road connecting Port Blair to Havelock.

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ACCESS The only access to the site is the road connecting Radhanagar village, Govindnagar and the boat jetty. Access through through sea can be developed that directly directly enters the site. The present present road has a width of 7m running adjacent to the site. CLIMATE: Warm humid island climate with tropical monsoon and large amount of precipitation

throughout the year.

TEMPERATURE: 25-35 degree Celsius

TOPOGRAPHY: Undulating terrain slightly sloping towards the sea on the southern end.

SOIL: sandy soil towards the sea side and clay loamy towards land. VEGETATION: Tropical rainforest trees like typok, bullet wood trees etc. and few coconut trees.

SKY CONDITIONS: Diffused sunlight, but most of the time sky remains cloudy.

WIND DIRECTION: Predominantly SW- NE, local wind direction from sea side south-north.

LANDUSE: Public and comes under recreational zone, with preserved evergreen and rainforest in

its context.

SITE AREA: 45 Acres

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Access road 7m wide Site

Beach

Site Plan – not to scale SITE FEATURES There is no source of fresh water in the site, Panchayat water supply line delivers water to the area. Electric posts are found adjacent to the site along the road. Natural drainage is effective here. Thick natural vegetation is found in the site. Access road

SWOT ANALYSIS Strength: Near to Radhanagar beach considered one among

world’s famous beaches and attractive tourist spot. Weakness: Far from the city area and also from transportation

centers. Opportunities: Site located in an evergreen forest area and near to

the beach, creates good views. Threats: The islands are prone to natural disasters like earth quake, tsunami,

cyclones etc. ��. ��

Beach view

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6 DESIGN BRIEF ��. ��

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6.1 REQUIREMENTS 6.1.1. Public Areas 

Lobby



Reception desk



Waiting lounge



Gallery



Common toilet



Cloak room



Shops

6.1.2. Food and Beverage 

Mini bar



Cafe



Multi-cuisine restaurant



Specialty restaurant

6.1.3. Rooms 

Standard rooms



Suite rooms



Tree houses



Presidential suite

6.1.4. Meetings and gathering 

Conference hall



O.A.T

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6.1.5. Fitness and Spa 

Gym



Spa



Beauty parlor



Yoga / Meditation rooms

6.1.6. Fun and Recreation 

Discotheque



Swimming pool/ wading pool



Bowling alley



Table tennis



Billiards room



Gaming arcade

6.1.7. Administration 6.1.8. Kitchen 

Purchase room



General store



Kitchen



Preparation area



Cold storage



Dry storage



Butchery



Bakery



Chef’s room



In-room dining



Dish/utensil wash and store

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6.1.9. Other services 

Staff rest room



Staff canteen



Wet and dry waste room



Laundry



Panel/generator/plant room



STP



Workshops

6.2 AREA CALCULATION

Areas

Study inference (avg.)

Public spaces

Main entrance/porch Lobby Reception Waiting lounge Gallery Cloak room Common toilet Shops Administration

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Standards

No.

Total area m2

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Areas

Study inference (avg.)

Standards

No.

Total area m2

Food and Beverage

Bar Café Multicuisine restaurant Specialty restaurant Rooms

Standards rooms Suite rooms Presidential suite Tree houses Meetings and Gathering

Conference hall O.A.T Fitness and Spa

Spa Gym Yoga/meditation rooms Beauty parlor

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Fun and recreation

Discotheque Swimming pool Wading pool Bowling alley Billiards room Table tennis room Gaming arcade Kitchen

Purchase room General store Show kitchen Preparation area Cold storage Dry storage Butchery Bakery In-room dining Dish/utensil wash Chef’s room

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Other services

Staff rest room Staff canteen Wet and dry waste room Laundry Panel/generator/plant room STP Workshop

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7 DESIGN ��. ��

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7.1 CONCEPT

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7.2 ZONING

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7.3 DRAWINGS

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8

SPECIAL TOPIC ��. ��

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8.1 Tree houses Tree houses are platforms or buildings constructed around, next to or among the trunk or branches of one or more mature trees above ground level. Tree houses can be used for recreation, work space, habitation, and observation or as temporary retreats. Tree houses are an option for building ecofriendly houses in remote forest areas, because they do not require clearing of a certain area of forest.

Types Tree houses come in different shapes and sizes. Also with the use of material the type varies. The different types are namely: Two Tree-Tree House Suitable for back yards that have two trees 10 to 14 feet apart and are at least 12 feet in diameter. Straight trees make fitting the supports easier. A roof can be built over the tree house and windows can also be installed to bring light into the area. Decks may be built on these tree houses. Dome Tree House There are two types of dome-shaped tree houses, with one being a closed house with windows and the other having more open space. The closed tree house is set on a hexagon platform and the walls are formed by simple triangular-shaped pieces of wood. The second type is made of wooden polygons that distribute the weight of the structure. Cable suspension systems can be used so the house moves with the tree. Both types of domed tree houses can be constructed on single trees. Environment friendly Tree house Those constructed using waste products and recycled plastics. These donot disturb the environment and can be made according to the user demand. Natural materials can be used that gives a aesthetic appeal.

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Dome tree house

Fabric tree house

Materials used Wood: used for structural parts and cladding as it benefits with good strength and light weight and low cost. It can be used for flooring, frames walls etc. Steel: used for brackets, cables and bolts. Fabrics are also used for temporary tree structures.

Construction techniques For trees that move little fixed joints are preferred and for trees that don’t do flexible joints are preferred. In case of large structures attached to the tree flexible joints are advised. For small structures both joints work. Trees with small and thin branches, the structures are good to be fixed to itself with strong frames to the trunk. This case is applicable only for big trunks.

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Self supported tree house that disturbs the tree little with the basic frame holding the whole structure. The materials used are purely passive with the exception for framing steel members. The toilets used in tree houses are compost type or ducting is provided in rare cases to the ground, where the waste is collected.

Implementation in Design Tree houses are a captive trend to the tourist. They provide no harm to the environment. Structures have evolved that mimic the typology of tree houses. The site in the middle of forest has better suitability for construction of tree houses. The trees here are very tall and has strong and thick trunks. Tree houses can be easily constructed in such a context. Also tree houses bear les damage during natural disasters.

The design is based on the concept of tree houses and also tree houses few in number are provided. The tree house stands on steel framed structure with wooden finishing. Ducts are provided to the ground.

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five star hotels

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