Case Study 5 start hotel

8/9/2019 Case Study 5 start hotel

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CASE STUDY OF CHROME,KOLKATA


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CASE STUDY


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SITEANALYSIS


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AREAPROGRAMMING


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DESIGNPRINCIPLES


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• THIS SMALL PLOT FOR A BUSINESS HOTEL HAD A HEIGHT LIMITATIOOF 24 METRES

• THE HOTEL IS PLANNED IN EIGHT LEVELS

• PUBLIC SPACES OCCUPY THE FIRST THREE LEVELS

• FOUR LEVELS OF ROOMS ABOVE

• A ROOFTOP LOUNGE BAR ON THE TOPMOST FLOOR

• SINCE THERE WAS NOTHING IN THE SURROUNDINGS TO LOOK OUT TO AT THE LOWER LEVELS, THE ENTIRE VOLUME COMPRISING OF THPUBLIC SPACES AND THE VERTICAL CIRCULATION IS PUNCTUATED BSMALL 45 CM DIAMETER CIRCULAR OPENINGS

• THESE OPENINGS ALLOW NATURAL LIGHT INTO THE PUBLIC SPACESAT DAYTIME AND ARE MADE OF FRIT GLASS SO THAT THE EXTERIORIS PURPOSELY NOT SEEN AND THE PUBLIC SPACES HAVE AN IDENTITOF THEIR OWN ONCE ONE ENTERS AND EXPERIENCES THEM

•

EACH OPENING IS LIT BY LEDS DURING THE EVENING HOURS THATCHANGE COLOUR AS THE NIGHT PROGRESSES, MAKING THE


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AREAANALYSIS1. ENTRANCE LOBBY !52. LOUNGE !"#. RECEPTION 254. ADMINISTRATIVE 15"5. COFFEE LOUNGE $ 14"%. SATELLITE KITCHEN %"!. HT ROOM 25&. TRANSFORMER ROOM 4"'. SERVICE LIFT 1"1".MAIN KITCHEN 25"11.RESTAURANT #""12.COFFEE SHOP 5"1#.STANDARD BEDROOM 25

14.SUITE 5"15.POOL WITH DECK 4""1%.BAR 1!51!.GYMNASIUM 15"1&.STAIRCASE( LIFT LOBBY 11"


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FACILITIES AREA AS PERDESIGN BRIEF

VIVANTA BY TA@ @AYPEECONTINENTAL

ENTRANCE LOBBY,RECEPTION

#"" 2"" 1&5 1'" 55

CONCIERGE, CLOAK ROOM 1"" 12" !5COFFEE SHOP WITHPANTRY

15" 1""

CAF #%"ALL DAY DINING 15" #2" #1"SPECIALTY RESTAURANT 15" #&5 !" 115BAR LOUNGE 54" 1""BUSINESS CENTRE 4" # #"" 1 1""HEALTH SPA 25" 25"GYMNASIUM 15" 2""BAN UET HALL #"" 2 !5" 1 125 #MAIN KITCHEN AND STORE 2"" 14" 1&5 12" #'"SWIMMING POOL '" 4"" '" 45 45

AREA COMPARISON


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FLOW DIAGRAMOF HOTELSERVICES


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AREAPROGRAMMING OFKITCHEN (500

GUESTS)


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TO RESTAURANT TO COFFEE SHOP

LOADINGDECK

EMPLOYEEENTRANCE

FOODCHECKER TIMEKEEPER

EMPLOYEE LOCKER

ROOM $&"; 2

SALAD

GARDEMANGE

R $#"; 2

ROOMSERVICE$ 25; 2

CHECKE

R $ &;2

SERVICEBAY $&; 2

WAITER S AREA $25; 2

FINAL COOKINGAREA $ 5"; 2

COOKING AREA $1""; 2

BAN UETSERVICE $

1""; 2

HOT COLD STORAGECARTS $ 1""; 2

TO BAN UET ROOMS

SERVICELIFT(

STAIRCASHOUSEKEEPE

R

FOODSTORAGE

PREPARATION $

2""; 2

GARBAGE $5"; 2DISHWASH $ %";

2

E M P L O Y E E S

C

A F E T E R I A

$ % " ;

2

BAKESHOP $5"; 2


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D I A G R A M O F

B A N Q U E T A N D

S E R V I C E S


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AREA PROGRAMMING FOR BAN UET HALL 4""GUESTS1.S6 J R ; 6) = 7 *-/, 7) 0* - ;/, W /)- ;/ &"2.S6 J D 0 9 - 5" :*-/ / 6 6 ;* %"#.S6 J R*/6 - ;$ 1""4.A ; /6- 6 >* 7* 5"5.E *7* S6 J -*/6 - ;$ 5"%.E *7* S6 J D 0$ #"!.E *7* /6 J = 7 *-(7) 0* - ;, /)- ;/$ &"&.B*>*- 0* /6 -*$ 4"'.M* 6 /6 -*$ 4"1".M K 67)* /6 -* $ 15"11.M K 67)* 2""12.D /) /) /6 -*$ %"1#.C- 7 *-8 /6 -*$ %"14.S6* - / /6 -* - ;$ 4"

15.S*-> 7* 6- ==*8 /6 - 0*$ 1""1%.S6 J R ; 6) = 7 *-/, 7) 0* - ;/, W /)- ;/ &"1!.S6 J D 0 9 - 5" :*-/ / 6 6 ;* %"1&.S6 J R*/6 - ;$ 1""1'.A ; /6- 6 >* 7* 5"2".E *7* S6 J -*/6 - ;$ 5"21.E *7* S6 J D 0$ #"22.E *7* /6 J = 7 *-(7) 0* - ; &"


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ENTRANCE-ENTRANCE FOYER 5" S .MRECEPTION INCLUDING HELPDESK CONCEERGE RECEPTION &"S .M 8 PERSONS

FRONT LOBBY ONLY CIRCULATION SPACE 1"" S MOFFICE LOUNGE %"S M( ! PERSONSGUEST LOUNGE 125S .M "5 PERSONSFRONT OFFICE 4" S .M 5 PERSONS TOTAL#"50 SQ$MSPECIALITY RESTAURANT-SITTING CIRCULATION 2"" S .MSATELITE KITCHEN 1"" S .MCAPACITY !8 PERSON TOTAL#%00 SQ$MRETAIL SHOPS -AREA 2" S M

TOTAL FOR 5 NOS# 00 SQ$MALL DAY DINNING & BARBEQUE&COFFEE SHOP-SITTING CIRCULATION 44" S .M

TOILET 2" S .MCAPACITY 1"" PERSONS TOTAL#"'0 SQ$M

AREA PROGRAMMING OFFACILITIES


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5$ MAIN KITCHEN-FOR ALL DAY DINNING BARBE UE COFFEE SHOP.AREA #!!0 SQ$M'$MAIN STORE-KITCHEN STORE 11" S .MMEAT STORE 4" S .M TOTAL # 50 SQ$M

$LOUNGE BAR-FOYER 25 S .MSITTING CIRCULATION 1!5S .M

TOILET 15 S .MCAPACITY55 PERSONS

TOTAL#! 5 SQ$M8$TOILET AT LOUNGE-

TOILET FOR MIN PERSON 2"" TAKING %" 12" MALE AND &" FEMALE.NUMEBR OF WC FOR MALE #,URINAL #,WASHBIASIN #NUMBER OF WC FOR FEMALE 4,NUMBER OF BASIN 4 TOTAL #!0&%5#55 SQ$M

$BANQUET HALL-

SITTING CIRCULATION 2#5 S .MCAPACITY 00 PERSONFOR 2 NOS AREA 2#5 2 4!"PRE FUNCTION AREA 2"" S .MKITCHEN STORE 1%5 TOTAL#" 0& '5&!00#8%5 SQ$MSERVICE#%00 SQ$M


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0$MEETING ROOM- TOTAL CAPACITY PER ROOM #"AREA '" S .M TOTAL FOR % NOS# 0*%#! 0 SQ$M

$TOILET FOR BANQUET AND MEETING ROOM-

TOTAL CAPACITY 2"" '" 2'" TAKING MALE 1'" MALE AND 1"" FEMALENUM OF WC FOR MALE 4,URINAL 4,WASH BASIN 4.NUM OF WC FOR FEMALE 4,WASH BASIN 4 TOTAL AREA FOR TOILET#!5&!5#50 SQ$M

!$COMMON FOYER FOR BANQUET AND MEETING ROOM#50 SQ$M

%$SPA-RECEPTION 1" S .M # STAFFMESSAGE PARLOUR 5 S .M5 NOS OF MESSAGE ROOM 5 5" 254 HAIR CUT CHAIR,# MANICURE STATION,# PEDICURE STATION,2 SHAMPOO STATIONLAUNDRY 4 S .M

TOTAL# 00 SQ$M"$GYM-OFFICE 5 S .MWORKOUT AREA &" S .MFOYER 25 S .MCAPACITY 25

TOTAL# 0 SQ$MCOMMON TOILET,LOCKER ROOM OFR SPA AND GYM# 0 SQ$M


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5$LIFTS-GUEST LIFTS % NOSCARGO LIFT # NOSCAPACITY 12 PPERSON PER LIFT

'$DISH WASH # %0 SQ$M$CROCKERY STORE# '0 SQ$M

8$DRY LINEN STORE# '0 SQ$M$SERVICE TROLLEY STORE# 00 SQ$M

!0$LINEN STORE# !0 SQ$M! $LAUNDRY ROOM# !0 SQ$M

!!$MAINTANANCE SHOP# !00 SQ$M!%$MATERIAL RECEIVING STORE# 50 SQ$M!"$WET GARBAGE STORE# 5 SQ$M!5$DRY GARBAGE STORE# "0 SQ$M!'$REFRIGERATOR ROOM# 00 SQ$M! $HEATING,VENTILATION# !50 SQ$M

!8$WATER TREATMENT# 00 SQ$M! $ELECTRICAL ROOM# !00 SQ$M%0$FIRE PUMP ROOM# 50 SQ$M

TOTAL CARPET AREA#5%0' SQ$MTOTAL BUILT UP AREA#5%0'&5%0'*$ #588 $'' SQ$M


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DESIGN PRINCIPLES

ORIENTATION OF THE BUILDING SHOULD BE SUCH THAT SOUTH NORTH SURFACES OF THE BUILDING SHOULD BE MORE AND

EAST WEST SURFACE SGOULD BE LESS.THIS WILL HELP INMORE VENTILATION AND DECREASE SOLAR HEAT GAIN.

THE MA@OR WIND DIRCTION IS FROM SOUTH AND SOUTH WEST SO MAXIMAM SPACES SHOULD BE EXPOSED TO THESE

DIRECTION . THE PROPOER HIERARCHY OF THE SPACES SHOULD BEMAINTAINED.

TYPES OF USERS

RESIDENTIAL NONRESIDENTIALPROPOER PRIVACY FOR BOTH THE KIND OF USERS SHOULD BEMAINTAINED.BAN UE TS,BUISNESS CENTRE SHOULD HAVE A SEPARATEENTRY.

THE SUITES MUST FACE THE ECO PARK. THE PRESENCE OF METRO RAILWAY LINES AND AD@ACENTBUILDINGS SHOULD BE CONSIDERED IN THE DESIGN KEEPING

THE URBAN FABRIC OF THE AREA IN ACCOUNT. THERE SHUOLD BE SERVICE FLOOR FOR MAINTANANCE ANDFROM WHERE THE DUCTS ,FIRE DUCTS SHUOLD BE ACCESSED.PROPER DISPOSAL OF SOLID WASTES AND SEWERS.EFFORT SHOULD BE MADE TO MAKE IT AN ENERGY EFFICIENTGREEN BUILDING.


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S6 - 0


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AREA PROGRAMMING OFGYMNASIUM AND HEALTHFACILITIES


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DESIGN PRINCIPLE• T)* */ 0 ) / 7 ;: 76 ::- 7) / / 6 -* * 0-** ?< = 0 /6 6

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Case Study 5 start hotel