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INSTITUTE OF HOTEL MANAGEMENT AND CATERING, PUNE

CASE
STUDY

GROUND FLOOR
The ground floor mainly houses the workers offices like the office, maintenance department, the
staff rooms, the housekeeping department.
A small entrance to the left leads to be a lecture room and two class-rooms with adjacent rooms for
head of department. An auditorium is an additional feature of the ground floor.
The A.C. plant room and meter room are also located here.

This institute started functioning in the year 1974.


The new building is located in Model-Colony area near Senapati Bapat road, Pune. This huge white structure is
a very recent development in this area hence, it cannot be missed.

Demonstration Kitchens where a small setup of the platform is


done and the seating around it is done so as to observe the
settings and preparations.
These also stage as kitchens for local cooking shows and gives
an opportunity to people who are interested in culinary arts to
observe the arts and crafts of the field.

The building of the institute stands towering above


the rest of the buildings in Model Colony. Entrance is
marked by a porch and two columns rising above it
and supporting a part of the roof.
Coffered slab of entrance porch helps in breaking the
monotony of the structure.
No separate parking space is provided, hence a lot of
commotion is created on the paved areas.

Site Area= 10,500 sq mt


Total footprint area= 6,585 sq mt
Total built up area= 9,522 sq mt

Office area as well as a small


lecture room where the faculty
discusses new innovative
means for teaching the
hospitality skills.

37%

63%

A small conference room for the


technical n trustee meetings.

Built
Unbuilt

Demonstration kitchen

33.90%
49%

17.10%

Institutional

ADMINISTRATION

Commercial

UTILITIES

Residential

CIRCULATION
RESIDENTIAL
FACILITIES
LECTURE HALLS , KITCHENS,
STORE AND LABS

AREA STATEMENT

ADMIN

ACADEMIC

KITCHEN

SPACES
Principal's Office
Computer Room
Back office
Accounts
Reception
Entrance
Staff room
Lecture Halls
Computer rooms
Laboratory
Cafeteria
Dining Area
Auditorium
Training Kitchen,
Demonstration Kitchen, Skills
Kitchen
Bakery

AREA (sq mt)


50
50
65
30
25
95
50
235
215
190
95
115
290

Total
Circulation (40%)
TOTAL BUILT UP

1140
456
1596

1495

285

Circulation (40%)

600

TOTAL BUILT UP

2095

Total
Circulation (40%)
TOTAL BUILT UP

215
85
300

LIBRARY

Reading area, storage,


circulation, etc

RECREATIONAL
FACILITIES

Recreational areas like


swimming pool, gym, students
common tv room, indoor
badminton courts, etc

1500

Bedrooms

80

GSPublisherEngine 0.36.100.100

365
146
511

Total

Food storage
Cold storage
Equipment store
Larder

RESIDENTIAL
FACILITIES

Total
Circulation (40%)
TOTAL BUILT UP

1210

STORAGE

HOUSEKEEPING

FIRST

100
50
40
25

170

170

Linen room

20

Maintenance

30

60 girls at 7.5 sq mt per person


Common room
Restrooms
60 boys at 7.5 sq mt per person
Common room
Restrooms
Staff Quarters incl 1 principal's
bungalow, 14 staff bungalows
and 12 4th class workers'
quarters

450
40
180
450
40
180
1880

1500

FLOOR

Long/ dingy corridors need artificial lights throughout the day.


Not much breathing space is provided. In the name of recreational area, a small back lane basketball
like an alley is provided.
Also, no spaces are designed where the institutes art of cooking and food can be presented on a city
level, so as the interaction between the public and the culinary artists can increase.
INSTRUCTION KITCHEN where a number of students work
collectively on one platform. Different works are assigned to
each student working on the platform.

Small recreational basket ball


court.

A temporary setting is
sometimes done in the dining
area, where students can hone
their skills as culinary artists as
well as people from hospitality
management can put to use the
theoretical knowledge into
practical use.

SKILLS KITCHEN where


more experienced students
are given the job of preparing
meals and display their skills
individually. Here, one
student works on one
platform.

STUDIO BAKERY is a
studio set up, where baked
goods as well as chocolates
are prepared by students.

At some places the work platforms are not


designed keeping in mind the equipments
available, hence the spaces get cluttered.
ADMINISTRATION

TOTAL

130

UTILITIES
CIRCULATION

TOTAL BUILT UP

3220

RESIDENTIAL
FACILITIES
LECTURE HALLS ,
KITCHENS, STORE
AND LABS

The dining area for students

SHIRLEY DAS
1BQ12AT053
SEM: VIII
B.ARCH,
BMSSA

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