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Spatial Requirements for Hotel Design

The document outlines a floor-wise spatial program for a building with a total built-up area of 3,000 sq ft per floor, detailing the functions and area allocations for each level. It includes a basement for parking and services, a ground floor banquet hall, and guest rooms distributed across the second, third, and fourth floors. Key design considerations include separate service access, fire safety compliance, and efficient room service layouts.

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17 views3 pages

Spatial Requirements for Hotel Design

The document outlines a floor-wise spatial program for a building with a total built-up area of 3,000 sq ft per floor, detailing the functions and area allocations for each level. It includes a basement for parking and services, a ground floor banquet hall, and guest rooms distributed across the second, third, and fourth floors. Key design considerations include separate service access, fire safety compliance, and efficient room service layouts.

Uploaded by

aconacon2002
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

Floor-wise spatial program (Built-up area: 3,000 sq ft per floor)

Basement (B)
Functions
* Parking (approx. 8–10 cars, depending on ramp and layout)

* Services & utilities (electrical room, DG set, HVAC plant room)

* Storage and staff facilities

Approx area allocation


* Parking: \~2,200 sq ft

* Services/storage: \~800 sq ft

Ground Floor (G): Banquet Hall

*Main Banquet Hall ~2,000 sq ft (accommodates approx. 120–150 guests in banquet seating)

*Pre-function / lobby area ~400 sq ft

* Washrooms ~250 sq ft

* Service & storage ~150 sq ft

* Circulation (entrance foyer, access) ~200 sq ft

First Floor (1F): Reception, Kitchen, Dining

* Reception & main lobby ~500 sq ft

* Dining area / all-day dining restaurant ~1,200 sq ft (can seat around 50–60 people)

* Kitchen & pantry (including dishwashing, prep, cold storage) ~800 sq ft

* Washrooms ~200 sq ft

* Circulation / waiting / lift lobby ~300 sq ft


Second Floor (2F): Guest Rooms (Standard & Semi-Deluxe)

* Standard rooms (\~220 sq ft each) : 6 rooms ~1,320 sq ft

* Semi-deluxe rooms (\~250 sq ft each) : 3 rooms ~750 sq ft

* Corridors & service area ~500 sq ft

* Housekeeping / linen store ~100 sq ft

* Total guest rooms on this floor : 9 rooms

Third Floor (3F): Guest Rooms (Standard & Semi-Deluxe)

* Standard rooms (~220 sq ft each): 6 rooms ~1,320 sq ft

* Semi-deluxe rooms (~250 sq ft each): 3 rooms ~750 sq ft

* Corridors & service area ~500 sq ft

* Housekeeping / linen store ~100 sq ft

* Total guest rooms on this floor: 9 rooms

Fourth Floor (4F): Guest Rooms (Deluxe & Suites)

* Deluxe rooms (\~300 sq ft each) : 4 rooms ~1,200 sq ft

* Suites (\~400 sq ft each) : 2 rooms ~800 sq ft

* Corridors & service area ~800 sq ft

* Housekeeping / linen store ~200 sq ft

* Total guest rooms on this floor: 6 rooms

Key design & service considerations

* Separate service staircase and goods lift recommended for kitchen and housekeeping.

* Fire exits and fire-fighting shafts as per NBC norms.


* Room floors should have small linen closets and housekeeping service points.

* Mechanical (HVAC) rooms can be partly accommodated in the basement or terrace machine room.

ROOM TYPE SECOND FLOOR THIRD FLOOR FOURTH FLOOR TOTAL


Standard 6 6 0 12
Semi-deluxe 3 3 0 6
Deluxe 0 0 4 4
Suites 0 0 2 2
TOTAL ROOMS 9 9 6 24
* Ground banquet access should allow for event guests without interfering with hotel guests.

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