Five Star International Hotel, Khulna

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CHAPTER ONE: INTRODUCTION
1.1: THE PROJECT
A hotel is an establishment that provides lodging paid on a short-term basis. Facilities

provided may range from a basic bed and storage for clothing, to luxury features like en-
suite bathrooms. Larger hotels may provide additional guest facilities such as a
swimming pool, business centre, childcare, conference facilities and social function
services.
Hotel rooms are usually numbered (or named in some smaller hotels and B&BS) to allow
guests to identify their room. Some hotels offer meals as part of a room and board
arrangement.
The word hotel is derived from the French htel (coming from the same origin
as hospital), which referred to a French version of a building seeing frequent visitors, and
providing care, rather than a place offering accommodation.
Hotel is a conception of business.
A facility, designed for business purpose to serve the need & demand of tourist, travelers
& visitors.
Hotel is a symbol of dignity-prosperity, grandness and landmark.

Hospitality services in Bangladesh vary from place to place and what it may offer. But
nowadays, resorts also vary from what people needs. People from overcrowded urban
areas are attracted by the relaxing and soothing environment of hotels. With this given,
many entrepreneurs in the Bangladesh invest for hotel and resort projects resulting to
increase in numbers of resorts in the Bangladesh. But thinking about how hotels can
evolve into something that will give new experience along with keeping the regional
identity intact cannot be ignored.
Khulna is a rapidly growing divisional city in Bangladesh, which is in need of new

accommodations as the scope of tourism is increasing rapidly in this region. Local and
foreign tourists 'arrival demands urgent hotel accommodations though the people in
charge of the place still want to conserve their natural resources and cultural heritage.
Five Star International Hotel, Khulna

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With this problem in hand, Bangladesh Parjatan Corporation wants to develop a portion
of their land for the construction of a hotel, convention center and some space for
additional amenities and improvements.
Though Khulna possesses many things to offer to the domestic and overseas investors,
tourists and players but still there is scarcity of quality accommodation and food service
throughout this region. In fact there are no five star hotels in southwestern part of
Bangladesh which creates a negative impact on our socio-economic condition.
Considering the issue, BPC has undertaken the project of constructing a five star hotel in
the city of Khulna. By implementing this project, the socio-economic condition of this
region will certainly go a step ahead toward economic prosperity that will ultimately
boost up the economy of the country in the years to come.
1.2: PROJECT BRIEF:
Title of the Project : Five Star International Hotel

Client : Bangladesh Porjoton Corporation (BPC)
Financing Authority : Bangladesh Porjoton Corporation (BPC)
Location : Mujgunni, Khulna
Area of the Site : 5 ACRE.
1.2.2 PROJECT BACKGROUND
KHULNA is the third largest city of Bangladesh, which is also known as Industrial hub
of the country. It hosts a good number of diversified companies and attracting many
investors around the globe. Both the largest land port, Benapole and second largest
seaport, Mongla are situated within the periphery of the city.
The city of Khulna is regarded as the gateway to the Sunderban, worlds largest
mangrove forest and home of the Royal Bengal Tigers. Khulna is also situated at the
north of the historic Mosque city Bagerhat, a UNESCO world heritage site.
It also has the International Cricket stadium just adjacent to the proposed site of this
project.
From the light of the above discussion, three factors have been identified for selecting
this.
This project as thesis proposal which are as follows:

TRADING
TOURISM &
HOSTING INTERNATIONAL CRICKET MATCH

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Though Khulna possesses many things to offer to the domestic and overseas investors,
tourists and players but still there is scarcity of quality accommodation and food service
throughout this region. In fact there are no five star hotels in southwestern part of
Bangladesh which creates a negative impact on our socio-economic condition.
Considering the issue, BPC has undertaken the project of constructing a five star hotel in
the city of Khulna. By implementing this project, the socio-economic condition of this
region will certainly go a step ahead toward economic prosperity that will ultimately
boost up the economy of the country in the years to come.
1.2.3 PROJECT SIGNIFICANCE
As mentioned Above, Khulna is highly potential area for tourism and trading. Recently,
the ongoing project of constructing Padma Bridge and Khan Jahan Ali Airport will
connect Khulna to the capital city Dhaka by road and air without any interruption and the
good part is that Dhaka will be only 160 Km away from Khulna by road. This will open a
new horizon for expanding trading activity and make Khulna the home of the business
tycoons.
Apart from that every year a huge number of tourists from home and abroad come to this
region for exploring the scenic beauty of Sundarban and the world heritage site 'Mosque
city Bagerhat'.
But the lack of international standard accommodation is a major constraint to flourish

such activities. So, five star international hotels is a crying need for economic prosperity.

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Not only it will contribute to employment generation but also enhance foreign exchange
earnings and poverty alleviation.
1.3 PROJECT OBJECTIVES:

The tourism industry has
emerged as a major income-
driving industry in many
developing/middle-income
countries in the world.
Tourism sector can have positive

impact
on economic growth and
development
of Bangladesh.
Bangladesh is blessed with

natural
beauty, ranging from mountains
to
rivers to beaches to bio-diversity,
archeological sites, its own heritage and
culture.
No. of tourist in Bangladesh has grown from 113.2 million in 1995 to 303.4 million in
2010.
Six types of tourism in bangladesh.
Bangladesh has earned BDT 8.6

billion in foreign currency from
inflow of tourism in 2013 and the
figure has been consistently
increasing from 2010 onwards
indicating an encouraging sign as
shown in Table below.

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1.4 PROJECT JUSTIFICATION

Three factors have been identified for selecting this project in Khulna are as follows:
TRADING
SITE TOURISM &
HOSTING INTERNATIONAL CRICKET MATCH
KHULNA is the third largest city of Bangladesh, which is also known as Industrial hub of the
country.
Development pattern of Khulna city:
New master plan includes Noapara as a major industrial core.
Both the largest land port, Benapole and second largest seaport, Mongla ,
EPZ are situated within the periphery of the city.
Padma bridge &

Khan Jahan Ali
airport will
connect the city
with other parts of
the country.
every year a huge
number of tourists
from home and
abroad come to
this region for
exploring the
scenic beauty of
SUNDARBAN
and the world
heritage site
'MOSQUE CITY
BAGERHAT'.
There is another tourist spot, in Jessore district, Sagordari. A huge crowd comes to
Shagordari every year for the occasion of this MODHUMELA.
As Khulna is situated in the south coastal zone, geographically it would be a Destination

of tourists from home & abroad.
It also has the International Cricket stadium just adjacent to the proposed site of this
project.

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1.5 SITE INFORMATION

The site is located at Mujgunni, khulna adjacent to Sk. Abu Nasar International
Cricket Stadium.
In front of the site, there is 80 wide Jessore Road which is directly connected to
BSIC Industrial Zone.
Both the north and western sides are surrounded by 20' road.
Moreover, there is a 30 wide road on the southern side.
Above six stored, there is an opportunity to see the excellent view of the river
Bhairab.
The site is easily accessible from all other part of the city.
Proposed airport is only 25 Km from the site, new market is only 3 Km, Hospitals and
fire service are within the close proximity of the site.
1.6 PROGRAM JUSTIFICATION

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1.7 SUITABILITY AS A THESIS PROJECT
There are lots of projects of this type in western countries as well as Indian subcontinent
but in our country it is a new one. New ideas are developed concerning this type of urban
projects including lot of challenges and problems to be solved by the Architects,
Engineers, and Planners as well as by the clients. I think as a thesis project it will be
possible to develop a total design solution for the complex with exploring new ideas,
thoughts and views which will help to solve the urban problems as well as environmental
problems created by the projects itself.
Multidimensional project programs within limited site area comply one to confront a
challenging design exercise. Different design criteria and requirements for different
programs offer skillful and sound designing ability. Moreover as the projects conceive a
technical character (installation of elevators, escalators, AC plant, and Structural
efficiency etc. it involves through study of those particular technical aspects. As a thesis
project, which is meant to be the ultimate expression of one's career, this project
definitely is a competent one.

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CHAPTER 2: LITERATURE SURVEY

2.1 HISTORY OF HOTEL
Inns have served travelers since ancient times. The emergence of the hotel as a
significant commercial institution, however, is a development of the past few centuries
and may be traced by example in the U.S. The location of hotels has always been related
to the transportation available. During colonial times hotels were usually situated in
seaport towns, but by the end of the 18th century, when the stagecoach had increased
travel within the U.S., many inns and taverns were constructed to offer lodgings along
highway routes. After the construction of railroads in the 19 th century, larger hotels were
built near railroad stations to accommodate railway travelers. Standards of service and
comfort rose appreciably and in the larger cities the types of lodging offered by certain
hotels became luxurious. The old Waldorf-Astoria Hotel in New York City and the Brown
Palace in Denver, Colorado, were among the first such luxury hotels, but their rates were
too high for the average traveler. Shortly before World War I large hotels offering many
services at prices within the reach of middle-income groups were constructed. The first
such institution was the Statler Hotel in Buffalo, New York, which opened in 1908. For
years it served as a model for other large-city transient hotels.
The general prosperity following World War I made travel possible for more people, and
the volume of hotel construction increased greatly. Because of the growing importance of
business travel, most new hotels were situated near central business areas. During this
period the tourist court, the direct antecedent of the motel, was established; most offered
only minimal accommodations and no luxuries.
In the 1920s, professional schools of hotel management were created to prepare
Americans for positions in the industry. Technical schools were also established to train
skilled employees such as chefs. Today many colleges and universities offer a degree in
hotel administration, and trade schools provide courses in both hotel and restaurant
work. European-trained personnel also go to the U.S. to work in the hotel industry, where
their skills are welcomed.
Another significant trend begun in the 1920s was toward corporate rather than individual
ownership of hotels. This was the result of the steadily increasing costs of building and
operating hotels. Chain operation in the hotel and motel industry is a continuing trend in
the U.S. and abroad. It allows for efficient management through the use of mass
purchasing, central reservations and billings, and extensive advertising and promotion
campaigns. Today about 30 percent of all American hotels and motels affiliated with
chains or franchised groups.
During World War II the hotel business flourished. No new hotels were built, but existing
establishments were occupied nearly to capacity at all times. Because of the growing
importance of automobile travel soon after World War II, almost all the hotels built then
were located near highways. By the late 1950s motels began to rival hotels by offering a
broader range of services and facilities. Motels have increased greatly in number during
the last 30 years, and the number of hotels has decreased somewhat. Today the motor

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hotel, offering the convenience of the motel and the service of the hotel, is becoming
popular. More efficient transportation and the growing importance of air travel have
reduced the need for accommodations along highways. Motor hotels are now being built
within the boundaries of large cities and near airports. To deal with stiffer competition, a
growing trend has been for hotels and motels to offer greater conveniences, such as fixing
and photocopying for business travelers. Low hotel occupancy rates in the 1970s led to
the development of budget motels, with cheaper lodging and fewer amenities. Country
inns and bed-and-breakfasts have also grown in popularity since the 1970s; often located
in rural areas, they offer a homey atmosphere and personal service.
Hotels are the signposts of the 21th century. They occupy the prominent spaces of
a modern cityscape. They have been compared to towns in miniature format. A good
definition for hotel would be to adapt the phrase that Le Corbusier used to describe a
modern building- a Machine for Living. Hotels are, in essence, machines for living,
working and generating profit. That design plays an important part in creating an
atmosphere which offers a unique experience, with comforts that are now expected to
conform to international standards in hotel management, is taken for granted.
A hotel is a combination of a good location, good design and meticulous management. At
one time it was the aim of the big hotel chains to put up their easily identifiable glass and
concrete towers in every big city. Now a day the trend is toward hotels that reflect the
local character. In the East, the tendency is to incorporate the atmosphere of a market
place, or an atrium with an oasis in the middle, to tap the resources of vernacular
architecture. Hotels are now grouped in to luxury, middle grade, modest, town or country
resort, business, leisure, sports, convention, transit, residential or travel oriented, near an
airport, meaning at the periphery of a city, or at the city center, accessible by air or road.
2.2 AREAS OF A HOTEL:

There are three main areas that are common to all hotels.
The public areas: Specialty restaurants, coffee shops, beauty parlor, health clubs and
shopping arcade. Some restaurants are located right at the top of a high rise building.
The guestrooms: should be located in a completely private area, yet accessible through
the reception foyer that is common to both areas.
The service areas: Kitchens, Engineering section and Housekeeping department.
Kitchens are the most hi-tech section today, with hot and cold kitchens, bakery, cold
storage, specialty kitchens, washing and sterilizing equipment etc.
The engineering section monitors the temperature control of a hotel and sees that there is
no breakdown in air-conditioning or heating system and that all the fire safety monitors
are in order. The housekeeping department has its own needs such as a laundry, repairs
and maintenance. Finally, hotel design is a combination of several different factors, a
beautiful facade, a beautiful interior, beautifully appointed guest rooms, a well designed
landscape, the setting, proper maintenance and well groomed staffs..

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2.3 PLANNING CONSIDERATION, DESIGN CRITERIAS AND

DESIGN STANDARDS.
2.3.1 THE INFRASTRUCTURE AND SETUP
Economy is the determining factor of the infrastructure of a hotel. The economics of a

profitable hotel venture brings us to the third duality of which the architects have to be
extremely conscious or aware during every phase of the design stage. The economics of a
new hotel the cost of construction and furnishing, together with the cost of land-
represents the amount of money to be invested. Upon this the financial return is based.
The architect should know approximately what type of hotel his client wants, as
expressed in terms of cost per room per night, in order to estimate a rough budget for the
cost of the hotel. Another fact which the architect should be keenly aware of is that pre-
opening expenses are sizable. They are, in fact, a part of the original investment and
should be charged to cost per room.
Another part of the financial consideration in the design of a hotel is the cost of
operation. The architects may not know what it will cost to operate the hotel, but he
should understand every fact of hotel operation and develop his plans to achieve
maximum economies in the operation of the hotel.
2.3.2 REQUIREMENTS FOR ANCILLARY FACILITIES, SERVICES

AND UTILITIES.
Basic Divisions Of The Hotels
In today's, there are two basic division in a hotel:-
1. Front of the house
2. Back of the house
The front of the of the house includes the reception area and the public rooms, and the
back of the house is the area where food is prepared and the service amenities are taken
care of. As far as planned circulation is concerned, there must never be a mingling of the
front-of-the house services with those of the back of the house. At no time should be
guest be aware of everything that is taking place at the back of the house, but at the same
time, the smooth operation of the front of the house is completely dependent upon the
back of the house. The two must be kept separate and yet so interrelated that both can
function smoothly and efficiently.
2.3.3 THE FRONT OF THE HOUSE

The front of the house is that area which concerns itself with the guest as
distinct from the back of the house, which concerns itself with the smooth functioning of
the hotel. The guest or the paying customer sees only the front of the house, and this must
be all that he desires wish fulfillment, an ego builder, a status symbol, and above all
else a pleasant and satisfying place in which he will spend a night or a week.
The front of the house comprises every area that the guest will see; lobbies, dining
spaces, rest rooms, passengers elevators, corridors, hotel rooms, etc. These spaces must

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be handled and planned with one through in mind; the convenience and continued
approbation of the guests. As the enters the main entrance (and there should be one main
entrance), he should be overcome with a feeling of serenity, welcome, and definitely a
complete absence of confusion.
2.3.3.1 THE DIFFERENT PARTS OF THE FRONT OF THE HOUSE

Guest registration: A Hotel registration desk must be located so that it is
immediately visible as one enters the hotel lobby. The size of the desk will be determined
by the size of the hotel. There is no special rule to be followed except that a hotel let us
say, 2000 rooms might have anywhere from four to six registration clerks, while a hotel
of 100 to 200 rooms will have one or at most two spaces at which the guests may register.
Mail and keys: There are two other services that the front or the registration desk
must perform. The first and obvious one is to serve as the place where the room kept.
Mail is also handed in most hotels at the registration desk, which dictates that keys and
mail slots designed as one unit and placed directly behind the registration.
Cashier: The average hotel usually has the cashiers counter located adjacent to
the registration desk. There is no hard and first rule concerning this close
interrelationship. The large hotels may place cashier in the so-called Front desk area
but somewhat remote them the actual registration desk.
Elevators: Except for one and two stories motels, every hotel and motel will use
elevators to take guest from the point at which they have checked in up to the floor where
the guests room is located. Elevators should be located so that they are immediately
visible, either from the entrance of the hotel or from the check-in or registration area.
Another consideration in the planning of elevators is that of their location on the
guestroom floor. Under no circumstances should guest elevators be used for services.
Service elevators are separate and apart.
Guest-floor corridors: As the elevator, doors open the guest should find him in an
area that can be designed as an elevator foyer. This may be large open space or space
slightly wider that the corridor itself. Whatever its size, it should, by its width, denote the
fact that it is the elevator foyer. No guestroom doors should be placed opposite the
elevators. Good practice indicates that a corridor should, if at all possible, not be over
100ft. in length. It sometimes occurs that, because of the size of the hotel or its
configuration, corridors may be longer. There are a number of hotels where corridors
stretch out for over 200ft. There is very little choice in the width of a corridor. Normally,
6 ft. is considered an adequate width, although some hotels have made do with only 5 ft.
Guestrooms: Everything that has been said hotels thus far may be considered
peripheral to the prime product that a hotel has to offer, namely, the guestrooms. This is
the final product to be sold. The length and width of the guestrooms are determined by
the amount of furniture that is to go into the room and by the degree of luxury that the
hotel operator wishes to achieve. It is an obvious tourism that the luxury of space is an
expensive on when considered in the light of construction costs. Space, however, does
convey a feeling of luxury and where an operator is aiming for the high-priced market, it
should well to create rooms that are sized not for the actual furniture requirements but for
the sheer luxury of spaciousness.

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Guest bathrooms: The minimum bathroom will have combination tub-shower, a

lavatory, and water closer. Since the traveling public is very conscious of bathroom
accommodation, the architect should give a good deal of through to this feature in the
hotel.
2.3.4 THE BACK OF THE HOUSE
Through rarely seen by guests, the back of the house is the most crucial part of
plan. It must be laid out with two paramount objectives: Control and efficiency.
Foodstuffs, housekeeping supplies, and a great many other items must be received to of
sight of the hotel guests. Such receiving is usually done at a loading dock, which should
be covered so that deliveries can be made regardless of the weather. An operating hotel,
even a small one, will have deliveries going throughout the day. The receiving of
shipments as well as the checking of whatever comes into the hotel and, finally, sending
the various items received to their proper destination must be located directly on or
adjacent to the loading dock. Tight control must be exercised in two directions. In one
direction, it is not uncommon for materials to be delivered and, within a short time of its
having been left on the dock unchecked, for the management to find that this material has
disappeared or that some parts of the shipment have gone astray. The second part of the
control is to make sure that, one these shipments have arrived; they go directly to their
destination without a change of becoming lost on the way.
2.3.4.1 DIFFERENT PARTS OF THE BACK OF THE HOUSE
Laundry facilities: A laundry is a usual adjacent of most good-sized hotels. Many hotels
avail themselves of city laundry services, in which case there is no laundry room at all or
only a small laundry, which handles towels only. A hotel laundry that does its own
informs and flat work (sheets, pillowcases, lines etc.) requires a good sized for washes,
dryers drum ironies, and various pressing machines each suitable for its own type of flat
work, informs and guests laundry, and mens and womens wearing apparel. If the
laundry is done by a laundry service out of the hotel, then items like towels require a
comparatively small space for washing and drying, since only washers and fluff dryers
are necessary, together with an area for folding and stacking the clean towels. Larger
hotels will maintain their own cleaning department for dry cleaning and pressing of
woolens and similar garments.
Housekeeping department: The housekeeping department, having several functions, is the
province of the chief housekeeper, who will usually have assistant floor housekeepers.
Under the housekeepers strict control and supervision will be all the maids and porters
These people, after donning their uniforms, will come to the housekeeper for instructions
and very often for supplies to take with them to the various guestrooms floor. The
housekeepers area is also a storage area, for here are kept all the supplies that become a
part of housekeeping.
Food and beverage services: Todays food operation is a highly complicated one, and an
architect should be familiar with the entire operation. Experts known as kitchen engineers

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plan most hotel kitchens and food preparation areas. It is not the architects province to
plan a kitchen.
Mechanical spaces: Another area that should be considered in designed the back-of the
house spaces will be boiler or mechanical room. In this area will be found all the tanks
and pumps to keep all the mechanical system in operation and all central switch gear that
controls electric current for every purpose in the hotel complex. There will also be
storage rooms in which will be kept a multitude of spare part of services the hotel. Some
of this storage space will contain spare parts for the furniture, carpet replacements,
wallpaper replacements and cleaning materials. Included in this area will be found
accounting and bookkeeping offices.
2.4 GENERAL PLANNING

The Basic Plan Of A Hotel May Have Four Main Divisions.
Firstly: Public rooms, such as the Entrance hall, Lounges and dining rooms
Secondly: Rooms for functions, such as dinners, dances and social entertainment.
Thirdly: Bedroom floors.
Lastly: The services, such as kitchens, boiler rooms and accommodation for
similar equipment.
The most important group is the bedroom group. The typical plan of the bedroom floor is
the governing factor of the whole design and it is essential to settle this before anything
but the bare outlines of a general plan, together with positions of main entrance staircases
and lifts.
The height of the building is generally controlled by regulations or surrounding buildings

and care should be taken that public rooms are not so high as prevent the construction of
a extra floor of bedrooms in a given total height. Public rooms should, as a general rule,
be placed on the ground floor and sometimes at basement level. Occasionally public
rooms limited to the sole use of the hotel guests and not for casual visitors are placed on
the first floor, but this is apt to confuse, or at least make difficult, the planning of the floor
as it is not easy, in these circumstances, to plan bedrooms and public rooms which are
absolutely separated. Rooms on higher floors are less noisy, less dusty and receive more
light and air than those on lower floors and command higher rentals if a good adequate
lift service is installed.
The placing of the service and power units of the building, although these and unseen,
should have careful consideration, as this section is really of greater importance to the
guests comfort than even the public rooms. These service units must be placed in close
relationship to those rooms which need the greater part of the various types of mechanical
of service output and must also be considered very carefully from the point of view of the
vertical communications leads, pipes, ducts, etc. which have to be taken to all floors
and through all floors.
2.4.1 PUBLIC SPACE

Public space comprises those areas that are open to the public as necessary auxiliaries but
that generally does not yield direct profit. Typical inclusions in these areas prompting
guest convenience are the lounge, public, toilets, and entertainment rooms.

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2.4.2 ENTRANCES
Entrances are of four main types. Firstly, there is the main entrance to the hotel itself
Secondly, there are subsidiary entrances, either to the hotel of directly to rooms such as
restaurants and ballrooms and ballrooms, which are likely to be used mainly by outside
visitors rather than the hotel guests. Thirdly, there is luggage entrance and, lastly the
goods entrance to the service department of the hotel.
The main entrance should be form the most important street and subsidiary entrances
from other streets. All entrances likely to be used by visitors should lead to a central
space, and the main entrance must be closely related to the various desks for room clerks,
inquires, cashier and the head porter. Luggage entrances should be placed close to the
main entrance so that luggage may be removed quickly from waiting cars or taxis, to
avoid the necessity of these having to drive to another place away from the main entrance
to unload.
Subsidiary entrances leading to special rooms, such as the banqueting suite, should be so
placed that vehicles arriving at these entrances do not disturb the main hotel entrance.
Service entrances should be as far from guests entrances as possible and, when the site
permits, they should be in different streets. They should be placed near the departments,
which they are to serve, and should have space in which vehicles may stand while
unloading without disturbing the general traffic on the road.
2.4.3 ENTRANCE HALL / LOBBY :

The main entrance hall is the center upon which the whole working of the hotel turns, so
far as the guest is concerned. Efficiency in the planning of the entrance goes a long way
towards making a hotel successful, as the quickness and ease of service given to the guest
at this point often have considerable effect upon him, while congestion creates A very bad
impression. Fig. shows a general analysis of the various circulations of guests in the
main entrance hall. This hall is generally lounges, adjoining, which are various offices, or
counters dealing with inquiry rooms, letters and cash.
There may also be shops of selling-counters round part of the entrance hall. In some
hotels this entrance hall is kept small and cut off from the general lounge but in others it
is only part of a larger lounge, placed at one side or end, and not even separated by
screens.
The front office is the nerve center or control point for many of the activities of the hotel.
The front office, for front desk has guest-contact stations for the registry, cashier,
information, and mail. The average allotment is 1sq. ft. per guest room, 20 ft. for 200
rooms.
2.4.4 LOBBY DESIGN CRITERIA

Circulation: Provide clear paths to the front desk, elevators, food and beverage outlets
function space, etc.
Front desk area: Make the front desk visible to entering guests. It should overlook the
elevators and have sufficient space for check-in/ check-outlines. The front desk area
should have direct access to the front office.

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Luggage: Provide bell person area, luggage storage, and other looked storage. Seating:
Provide seating near the front desk and entrance; provide more private seating near by;
determine need for lobby lounge or bar.
Support functions: Conveniently locate retail outlets, the concierge desk, public
restrooms, house and pay phones, coatrooms, the hotel directory etc. Dcor: Establish the
hotels image with furnishings, artwork, lighting, signs, and so on that are appropriate to
the local.
2.4.5 MAIN LOUNGE
The lounged is usually allotted about 6sq. ft. per guest room. The lounge usually adjoins
the lobby so that guest waiting in the lobby can over-flow in to the lounge. Some
designers simply designate the area Lobby-Lounge with no demarcation between them.
This may take the from of a corridor room from which other public rooms are
approached, or of a room completely cut off. The first type seems general in hotels where
guests do not stay for long periods, while the second types is more usual in residential
and resort hotels. Lounges in luxury hotels. Lounges in luxury hotels are general meeting
places mainly for the use of casual visitors, especially at teatime. In residential and resort
hotels guests use a main lounge much more as a common meeting-place.
There is a common space called the lobby which is a central circulation space around
which are placed the office, lifts and public rooms, it is usually two stories in height, the
upper floor forming a gallery round a large well.
The furnishing of lounges should consist of really comfortable easy chairs and settees,
and plenty of tables, but in addition some ordinary armchairs are generally needed
especially if the rooms are used for the services of drinks and teas.
2.4.6 RESTAURANT
The layout of restaurant should be related to the entrances and exits to the service room
or kitchen. A survey of existing restaurants shows that almost any shape may be adopted,
but there seems little doubt that a long rectangular room, with service doors placed on
one of the long sides, is the most economical shape for table layout and for reduction of
time taken and distance caused by waiters coming and going. A square shape is also
good, but does not, as a general rule.
In practices it may be difficult to place the service entrances centrally on walls if several
dining-rooms of various types are grouped round one server or kitchen; but every effort
should be made to avoid service door situated near the corner of rooms, as some waiters
them have long walks which make for slow service; guest at the tables near the doors are,
moreover, unfairly disturbed by service traffic. Entrance and exit doors should not be
placed too close to each other, through it is better if any passage way serves for both
directions.
The floor area per person in dining rooms varies considerably. An analysis of floor area
per seat varies from 10sq. ft. to about 18 sq. ft. inclusive of passage ways, tables etc. but
12sq. ft. to 14 sq. ft. is a good average. Banquet rooms or tearoom type restaurants may
have the area per seat reduced to 8sq. ft. to 10sq. ft.
A variety of table sizes are of great importance in hotels, but the great number of tables is
generally needed for one or two guest only, as strangers do not like sharing tables.
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2.4.7 CALCULATING THE CAPACITY OF A POOL
For years the suggested standers for determining the capacity of a pool was 27
square feet of water surface are per person. Thus, a pool 75 x 45 would accommodate a
capacity of 135 people. This is somewhat unrealistic. It fails to consider the type of
activity which being conducted in the pool. The beginner requires more space than the
ordinary swimmer. While the driver requires the greatest amount of water area. Each pool
must be rated separately. The quantities of shallow and deep-water area are the major
factors to be considered.
The council suggests the use of the following tables for determining the maximum safe
capacity of any specific approval if they want to allow more people to use the pool than is
prescribed in the health code.
Table-2.4.7.1 Minimum recommendation occupancy design factors (1)
ACTIVITY INDOOR POOLS OUTDOOR POOLS
Shallow water area (under 5 0) 14 sq. ft./capita 15 sq. ft/capita

Swimming instruction advanced
Swimming instruction Beginning 20 sq. ft. /capita 25sq. ft. /capita
Deep water area (over 5 0) 40 sq. ft. /capita 45sq. ft. /capita
Recreation swimming 20 sq. ft. /capita 25sq. ft. /capita
Advanced swimming 25 sq. ft. /capita 30sq. ft. /capita
Driving (based on area within 30 feet of 175 sq. ft. /capita 200 sq. ft. /capita
deep-end driving wall)
Minimum walk width 6 ft. 12 ft
Sum of walks dimensions on Either side of 18 ft 18 ft.
the pool length Or width, shall not be less
than
2.5 FUNCTION AREA

Most of the hotels require the provision of one large room for use as a settable room,
apart from internal use by the hotel guests. This room usually has to provide for a number
of functions as for example, a banquet room, a ballroom, wedding receptions and
temporary exhibitions. It is desirable that the rooms are placed on ground floor or street
level. A separate entrance is desirable, together with adequate cloakrooms and lavatories
for each sex.
The entrance should be placed so that vehicle can drive up to the door. At the entrance
there should be small vestibule leading into a hall from which the cloakrooms and
lavatories are approached.
This hall should be fairly large in size, as many people will often have to wait in it at the
same time. The size of the ball room cannot be laid down except on a seating capacity

17
basis for banqueting purposes, such seating is generally much more cramped them for
normal dining room uses and the space is partly saved owning to the fact that few large
tables are used instead of many small ones. A good general average floor space per
person in banquet rooms is 9 to 10 sq. ft. when the rooms is used as a ball-room then a
gallery should be provided either for use of spectators or for an orchestra. To find the area
required for a fixed number of dancers, an allowance of 12 to 16 sq. ft. should be made
for each couple.
A banquet-ball room foyer is recommended. The size is usually one-sixty to one-third of
the banquet-ball room area. Banquet-ball room area, Banquet-ball room storage,
preferably adjoining the banquet hall, is required for chairs and tables. This storage area
is typically about one tenth of the size of the banquet hall. The banquet-ball room-serving
pantry is often simply a food-assembly and pick-up area. Pantry space is sometimes
within the main kitchen if adjacent to the banquet hall. In other instances, a separate room
is provided adjacent to the banquet hall.
The amount and type of function space depends on the type of hotel, For example, small
mid-price properties generally offer a single multi-purpose ballroom, simply decorated
and equipped to accommodate a full range of small meetings, civic lunches, wedding
receptions, and local product displays. It only infrequently is used to attract group rooms
business.
On the other hand, convention hotels include a major ballroom for 1,000 to 3,000 people,
smaller ballrooms and dozens of small multi-purpose breakout rooms. The ballrooms are
designed for major banquets and social functions but include audiovisual and other
systems for meetings. The breakout rooms are essentially meeting rooms with few built-
in features or technological systems, but they can be combined in numerous
configurations.
Just as with restaurants, where special consultants are called in to deal with specific
elements, the planning of the hotels function space may require special consultants, such
as acoustic and audiovisual specialists and lighting designers. For large properties, the
operator may assemble focus groups consisting of meeting planners to discuss which
meeting space features are most critical to them, to help assure their future business.
The development they must consider a number of fairly typical design criteria for
meeting and banquets space.
2.5.1 FUNCTION AREA DESIGN CRITERIA

Location: Group all function areas together in a location easily accessible from the lobby;
in major convention hotels, consider creating two or more separate function zones.
Flexibility: Include movable partitions in large function rooms; determine the need for
multipurpose versus dedicated rooms; create multiple pre-function assemble areas.
Access: Provide a separate entrance to the function area from the street or parking lot;
provide public and service access to every function room, consider access of large display
material into ballroom and exhibition areas.
Support areas: Including sufficient restrooms, coatrooms, and phones for the large meting
rooms away from the guestroom tower to simplify the hotels structure.
Ceiling height: Determine the need for the projection booths in some of the function
rooms; consider how the floor above will be affected by the high ceiling in these rooms.
Windows: Determine the need for natural light in function and assembly areas.

18
2.5.2 FUNCTION AREA PLANNING ISSUES

Floors: Select a carpet pattern that will aid in room setup; use a port-able dance
floor.
Walls: Apply a chair rail to walls to protect the finish; add fabric panels to
improve acoustics and upgrade appearance.
Ceiling: Organize HVAC, sound system, fire protection, lighting, and other
systems into a unified design.
Windows: Add full blackout capability.
Furniture: Select risers, lecterns, stacking chairs, and a balance of rectangular
classroom tables and round or oval banquet tables; select high-quality chairs for upgraded
conference rooms.
Lighting: Provide a fully dimmable lighting system, including, as appropriate,
chandeliers, down lights, track lighting, fluorescent lighting, and decorating wall fixtures.
System: Provide separate mechanical and sound systems for each room division.
Communication: Including TV, telephone, recording, and lines in each function
and control room.
2.6 GUEST ROOMS AND TYPICAL GUEST- FLOOR PLAN

Guestrooms: The number and type of beds provided best classify Guestrooms. For
example, a single room has one single bed, a double room has one double bed, a twin
room has two single beds and a double-double room has two double beds and suits.
Guest room size: The smallest desirable hotel bedroom is 12 ft. by 8 ft., 96 sq. ft.
this is only suitable for single rooms in lowest price grades and for general purpose the
smallest room should be about 9 ft. by 15 ft. in which it is possible to place a double bed
or two single beds, but only with little free space. Good sizes for double bedrooms are as
follows: Good second-class hotel, lift by 15 ft. = 165 sq. ft. ordinary first class hotel, 12
ft. by 18 ft. 6 in. = 222 sq. ft. good first class hotel, 14 ft. by 18 ft. 6 in. = 259 sq. ft. basic
sizes must be mainly dependent on the furniture to be put in the rooms a fairly constant
factor in each price grade.
Typical floor plan: The most important is the guest room group. The typical plan
of the guest room floors is the governing factor of the whole design and it is essential to
settle this before anything but the bare outlines of a general plan is decided, together with
positions of main entrances, staircases and this.
The reason for making the bedroom floors such a deciding factor is that bedroom
accommodation should be considered as the main thing which an hotel has to sell and the
income and success of the hotel depend to a very great extent on the satisfactory and
economical layout of these floors. The basis of the bedroom layout should be the
bedroom unit.
The detail planning is mainly dependent on typical bedroom unit or units on each side of
main communicating corridors. The typical bedroom-floor planning has to provide space
for bedrooms, sitting rooms, bathrooms, W.C.s and various service rooms such as linen
stores, maid, and waiters rooms. Suites are generally most placed at the ends of wings
for its corners of floor plan where they do not interrupt the steel grid plans, which are
based on receptions of standard of normal bedrooms units.

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2.6 GUEST ROOMS AND TYPICAL GUEST- FLOOR PLAN
Guestrooms: The number and type of beds provided best classify Guestrooms. For
example, a single room has one single bed, a double room has one double bed, a twin
room has two single beds and a double-double room has two double beds and suits.
Guest room size: The smallest desirable hotel bedroom is 12 ft. by 8 ft., 96 sq. ft.
this is only suitable for single rooms in lowest price grades and for general purpose the
smallest room should be about 9 ft. by 15 ft. in which it is possible to place a double bed
or two single beds, but only with little free space. Good sizes for double bedrooms are as
follows: Good second-class hotel, lift by 15 ft. = 165 sq. ft. ordinary first class hotel, 12
ft. by 18 ft. 6 in. = 222 sq. ft. good first class hotel, 14 ft. by 18 ft. 6 in. = 259 sq. ft. basic
sizes must be mainly dependent on the furniture to be put in the rooms a fairly constant
factor in each price grade.
Typical floor plan: The most important is the guest room group. The typical plan
of the guest room floors is the governing factor of the whole design and it is essential to
settle this before anything but the bare outlines of a general plan is decided, together with
positions of main entrances, staircases and this.
The reason for making the bedroom floors such a deciding factor is that bedroom
accommodation should be considered as the main thing which an hotel has to sell and the
income and success of the hotel depend to a very great extent on the satisfactory and
economical layout of these floors. The basis of the bedroom layout should be the
bedroom unit.
The detail planning is mainly dependent on typical bedroom unit or units on each side of
main communicating corridors. The typical bedroom-floor planning has to provide space
for bedrooms, sitting rooms, bathrooms, W.C.s and various service rooms such as linen
stores, maid, and waiters rooms. Suites are generally most placed at the ends of wings
for its corners of floor plan where they do not interrupt the steel grid plans, which are
based on receptions of standard of normal bedrooms units.
2.6.1 GUESTROOM DESIGN CRITERIA

Beds: Determine the exact room mix for the hotel; provided adequate spacing; include
bedside tables and adequate lighting; consider TV viewing angle.
Work area: Provide a desk of worktable; consider chair height and comfort;
provide a phone and adequate lighting.
Lounge area: Provide soft seating group; consider comfort, lighting, table(s), TV
viewing angle, adequate space for fold-out sofa ( if once is used).
Cloths storage/dressing area: Determine how many drawers are needed in the
dresser, the size of the closet, and how much luggage space in needed. Provide a full-
length mirror.
Bathroom: Select bathroom fixtures; consider lighting, counter space, ventilation,
and finishes.
Dcor: Evaluate furniture, fixtures, and equipment (FF&E)- carpet, wall covering,
sheer and blackout drapes, bedspreads, and furnishings.

20
Other: Screen views

into guestroom
from the corridor;
provide a separate
dressing area;
assess the need for
minibus joining rooms, etc.
Fig: Guest Room Standard

Fig: Guest Room Standards

21

22
2.7 CORRIDORS
Corridors on bedroom floors are usually 7 ft. 6 in. wide for main corridors and 6
ft. wide for secondary ones. It is general practice to carpet part. Frequently corridors are

23
not made the full height of bedrooms in order to provide continues duct space for various
services such as electricity, telephones, ventilation etc.
2.8 KITCHENS
The main kitchen should be sized for the worker load. In addition to the main dining
room, the main kitchen may also serve the coffee shop, the banquet hall, the private
dining rooms, employees eating areas and room services to guest. The kitchen is usually
33% of the main dining room.
It should be borne in mind that many kitchens, together with their stores and other
dependent rooms may be too small and cramped for efficient services; but again it must
also be remembered that equally large kitchen spaces result in excessive walking
distances on the part of the staff, which is in its turn, wasteful of time and energy. The
real sector of efficient kitchen is in the layout of equipment and the good quality and
selection of the actual plant used.
The question of ventilation should not affect the location of the kitchen, as forced
ventilation is essential to control the supply of air and the smell of cooking. The area
required for the kitchen proper5, for preparation cooking and service area, exclusive of
store rooms. Fig illustrates the basic circulation of food in the kitchen. If service space is
to be provided in the kitchen at least 6 ft. width is necessary and preferably 10 ft. or 12 ft.
where large number of waiters is employed.
The service counter consists of the hot and cold cupboards, basins-Marie, etc. in which
food, plates and dishes are kept hot or cold as required. Along the counter front there
should be a continuous shelf on which waiters may rest trays and puts them along.
Storages
Storage is a very important factor in kitchen layout. It may be divided into two main
groups: first, local storage in an adjoining preparation departments and secondly main
bulk storage of goods of all types.
Bulk storage is again divided, into two groups: firstly, food which needs either cool
storage or refrigeration such as fish, meat or vegetables and dairy products and secondly,
dry, cased or tinted goods which may be placed in large open store rooms fitted with
suitable shelving.
A bakery shop is usually provided. In many of the smaller hotels, the bakery occupies a
corner of the kitchen. If separate bakeries are provided, the typical allotment is 2 sq. ft.
per guest room.
2.8.1 KITCHEN DESIGN CRITERIA

Provide a straight line flow of food from storage to service
Eliminate cross tracking and back tracking
Minimize the distance between the kitchen serving area and restaurant seating
Arrange compact workstations
Locate secondary storage near-each workstation, as required.
Place shared facilities centrally (i.e. establish a single ware washing station
convenient to restaurants and banquet safety)
Plan for the efficient use of all utilities.

24
Provide flexible utility connections to facilitate rearrangement of equipment.

Group all walks in refrigerators and freezers together to share common walls
and compressors and save construction and energy costs.
Incorporate computer technology, such as point- of sale computers / printers
into the kitchen layout.
2.9 FOOD AND BEVERAGE OUTLETS

Hotel food service has gun those frequent cycles of changing popularity with the
public. Since the mid- 1970s, with the increasing need to generate revenue from as much
of the hotel has possible, hotel operators have worked hard to create innovative restaurant
and lounge alternatives. Operators realize that well- chivied food and beverage outlets
increase the demand for guestrooms and meeting, attract guests from the local
community, and generate additional profits.
The design of hotel food and beverage outlets depends on the management company and
the quality and prize label. Franchise and many mid prize change establish a prototype
restaurant concept and then install it in scores of parties nation wide. This may be a
breakfast room in small economy motels or a coffee shop in mid-prize high way
properties. The sameness provides a known quality label and satisfies a particular guest
expectation.
On the other hand upscale hotel management companies attempt to create
dividable and distinctive food and beverage. Outlets in their first-class and luxury
properties. Some management companies carefully plan the restaurant or lounge early in
the development process, describe the space, theme, menu, service style, and table
decoration in detail. Other management companies provide relatively generic descriptions
of their food and beverage outlets and when the architectural and interior design
directions are establish provides the operational detail to bring the outlets to reality. The
development team must determine the most appropriate approach, depending on the need
for a distinctive outlet and the culinary talents available.
Restaurants and lounge, because they face such severe outside competition, create the
greatest operational and design challenges. Whatever the concept, the food and beverage
designer must attempt to meet many generally accepted design criteria.
2.9.1 FOOD AND BEVERAGE DESIGN CRITERIA

Location: Position the main three-meal restaurant convenient to the lobby; the
special restaurant may also feature exterior access.
Service: Group all food outlets close to the kitchen or a satellite pantry; provide
bars with nearby storage or other support areas.
Flexibility: Design large restaurant and bars so that sections can be closed during
slow periods.
Support area: Place public restroom, coatroom, and telephones nearby.
Layout: Provide a desk for the host, service stations, and a flexible mix of table
sizes. Minimize or eliminate level change to better accommodate disabled guests.
2.9.2 ESSENTIAL FOOD SERVICE CONNECTIONS

Food storage to main kitchen
Main kitchen to restaurants

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Room service area to service elevators

Kitchen or banquet pantry to ballroom
Desirable Food Service Connections
Receiving to food storage
Main kitchen to banquet pantry
Banquet pantry to banquet rooms
Banquet pantry to pre function rooms
Coffee shop pantry to room service area
Kitchen to Cocktail lounges
Beverage storage to cocktail lounges
Kitchen to garbage/ fresh holding
Kitchen to employee dining
2.10 OTHER BACK-OF-THE-HOUSE AREAS

Although the kitchen may be the must critical back-of the-house area, it may
occupy only four to five present of the total hotel area; together the other back-of-the-
house areas account for approximately twice that space. Many of these areas tie directly
into the kitchen, such as receiving and employee dining. Others, such as laundry and
housekeeping areas, are more directly associated with the rooms operation. Exhibit 10
shows a back-of-the-house layout.
Too often, the architect and other members of the development team put of planning
back-of-the-house areas. Because these areas are so important of the efficient functioning
of the hotel, the term should establish its back-of-the-house program at the outset, and the
architect should consider back-of-the-house planning implication early in the schematic
design phase. Throughout the design phase, the management company must carefully
review the plans as the architect retains and adds detail to back-of-the-house areas. The
following list includes many of the more essential design (although motels and small
hotels may have more limited service areas).
2.10.1 BACK-OF-THE-HOUSE DESIGN CRITERIA
Plan the back dock (also called the receiving or delivery dock) so that it can
accommodate at least two trucks at one time, more trucks for larger operations.
Enclose the back dock so that it is secure and protected from the weather.
Separate the trash/garbage holding area from the back dock.
Position receiving and timekeeper offices so that manager within them can see the
back dock employee entrance.
Establish employee lockers based on the staffing program for the hotel and the
expected male/female ratio.
Design employee lounge or dining area with a servicing line dining tables, lounge
seating, vending machines, etc. If possible private windows to let in natural light.

26
Establish separate licked line storage for particular hotel area (the food and beverage
department, the pool, and so on).
Group engineer, assistants offices, repair shops etc. around a central work area.
Locate mechanical areas so that noise and vibration dont negatively affect guests.
Design mechanical rooms to allow for eventual equipment replacement.
2.11 VERTICAL CIRCULATION:

Efficient vertical circulation is of the importance is economy of operation and
convenience to guest. Lifts are more important than staircases, both for guests and for
service purpose and should therefore have primary consideration. The services are used
for staff circulation maids use them when passing from one floor to that immediately
above or below.

27
Service staircases also serve as escape staircases for guest and should therefore be placed
to be in accordance with fire regulations. Service staircases must connect all floors, since
they also act as escapes but their positions may be slightly changed above and below the
street level. Lifts are also separated into groups for each special function. Lifts for guests
should serve all floors and should in no circumstances be used for transport of goods,
staff or luggage except in small or low-price hotels.
The service lifts have the transport of guests luggage as their chief function and are also
concerned with the transport of supplies, such as linen, from the stores to the various

28
floors. Possible at least \two lifts should always be installed or handle rush demands
properly and also to guard against possible breakdowns. Passengers lifts are better in the
from of a battery of small, fact running lifts rather than one or two large cars.
Two passengers lifts should be sufficient to take care of 200 bedrooms, unless the plan
is very spread out. Service lifts should be provided at the rate of two for every three
passenger lifts. Service lifts must be designed for heavy loads. Ample space is needed in
front of all passenger-lift doors, so that waiting passengers may stand without disturbing
main circulation. The main luggage lift is placed behind the passenger lifts, thus grouping
all lift machinery and wells together.

29
FIG: ARRANGEMENT OF BACK OF HOUSE WORK AREAS
2.12 HOTEL CLASSIFICATION:

The SARTC (South Asia Regional Travel Commission recommended that hotels may be
classified into five categories and standards were laid down for them which were
designed by stars (I to 5 star rating system). The recommendation could be suitably
modified to suit local conditions.

30
2.12.1 ONE STAR HOTEL:

Number of rooms Minimum of 10 rooms.
Common rooms Considered desirable.
Heating Facilities to be provided where local conditions make it
necessary.
Telephone At least one for the hotel.
Bed rooms Well lit and well-furnished with electrical installations.
Hot and cold running water In all rooms.
Bathrooms and toilets 25% of the rooms should have attached bath and toilet.
At least one common bathrooms for every 5-15rooms.
c) Common toilets for 5 rooms with at least two on each
floor, one for men and one for women.
Sanitary installation SuitabIe sanitary installation in proper running order.

Breakfast Served in the room.
Independent hotel entrances If premises include a restaurant or bar.
Call bell In every room.

Fans In every rooms where local conditions make necessary.
Drinking water To be boiled and/or filtered.
Staff a) Trained staff desirable particularly at management's
level.
b) Staff to be in uniform. Staff to be medically examined
periodically.
15. First aid facilities fire fighting equipment and electrical safety devices to be available.
2.12.2 TWO STAR HOTEL:

Number of rooms Minimum of 10 rooms in existing hotels and 20 in new
hotels.
Common rooms To be well furnished.
Heating Facilities to be provided where local conditions make it
necessary.
Telephone At least one telephone on each floor.
Call bell in every room.
Bed rooms Well lit and well-furnished with electrical installations.

31
Bathrooms and toilets 40% of the rooms should have attached bath and toilet.
At least one common bathrooms for every 5-10 rooms.
Common toilets for 5 rooms with at least two on each
Toilets for casual visitors.
Sanitary installation Suitable sanitary installation in proper running order.
Room service Served in the room.

Lift In more than two upper stories.

Reception Including knowledge of at least one foreign language.
Fans In every rooms where local conditions make necessary.
Drinking water To be boiled and/or filtered.
Staff 25% of the staff to have recognizes training.
b) Staff to be in uniform. Staff to be medically
examined periodically.
First aid facilities fire fighting equipment and electrical safety devices to be
available.
Restaurant or dining rooms.
Refrigeration and storage facilities.
Laundry and dry-cleaning facilities.
Safe deposit facilities.
Left luggage facilities.
2.12.3 THREE STAR HOTEL:

Number of rooms Minimum of 15 rooms in existing hotels and 30 in new hotels.
Common rooms To be well furnished and to have carpets or special floor finish.
Heating Facilities to be provided where local conditions make it necessary.
Telephone With outside connection in 50% of the bedrooms.

Call bell or internal telephone system in every room.
Bed rooms Spacious rooms with modem comforts and good quality furniture.

32
Bathrooms and toilets At least 75% of the rooms should have attached bath and toilet.
At least one common bathrooms for every 5 rooms.
One common toilets for five rooms with at least two on each floor,
one for man and one for woman.
Cloak rooms or toilets for casual visitors.
Sanitary installation First class sanitary installation in proper running order.

Room service 24 hours.

Reception A reception hall.
Air conditioning At least 50% of the rooms to be air-conditioned.
Balance rooms to have fans.
Drinking water To be boiled and/or filtered or chemically treated.
Staff to be in uniform.
Staff to be medically examined periodically.
First-aid facilities fire fighting equipment and electrical safety devices to be available.
Left luggage, exchange and postal service facilities.
Stationary to be provided in the rooms.
Coffee bar or lounge.
Separate bar facilities.
Information service
Adequate parking space.
Book stalls and shops Considered desirable.
Travel agencies and taxi service Considered desirable.
Telephone facilities for casual visitors Considered desirable.

Paging service or public address system Considered desirable.
Staff dining and rest rooms Considered desirable.
Radio or piped music in all rooms Considered desirable.
Hair dressing and beauty saloon Considered desirable.
Medical practitioner on call Considered desirable.

33
2.12.4 FOUR STAR HOTEL:

Number of rooms Minimum of 25 rooms in existing hotels and 50 in new
hotels.
Common rooms To be well furnished and to have carpets or special floor
finish.
Heating Facilities to he provided where local conditions make it
necessary.
Telephone With outside connection in 75% of the bedrooms.
Call bell or internal telephone system in every room.
Bed rooms Spacious rooms with modem. Comforts and good quality
furniture.
Hot and cold running water In all rooms
Bathrooms and toilets At least 75% of the rooms should have attached bath and
toilet.
At least one common bathrooms for every 5 rooms.
A common toilets for 5 rooms with at least two on each
Cloak rooms or toilets for casual visitors.

Balance rooms to have fans.
Drinking water To be boiled and/or filtered or chemically treated.
First aid facilities fire fighting equipment and electrical safety devices to be available.
Stationary to he provided in the rooms.
Information service.

34
Book stalls and shops.

Travel agencies and taxi service.
Telephone facilities for casual visitors.
Paging service or public address system.
Staff dining and rest rooms.
Radio or piped music in all rooms
Hair dressing and beauty saloon.
Medical practitioner on call Considered desirable.
Nightclubs or facilities for dancing Considered desirable.
TV (where desirable) in public rooms and desirable in the bedrooms Considered desirable.
Sports and recreational facilities Considered desirable.
Banquet/conference hall Considered desirable.
Swimming pool Considered desirable.
2.12.5 FIVE STAR HOTEL:

Number of rooms Luxuries hotel with a minimum of 50 rooms in existing
hotels.
Common rooms Distinguished common rooms including large lobby,
drawing room well furnished and to have carpets or special.
Furnish and to have carpets on special.
Heating Central heating where local conditions make heating
necessary.
Telephone Telephone with outside connection in all rooms.
Internal telephone system in every room.
Bed rooms Specious rooms with modem comforts and refined
famishing.
Suits or private rooms.
Bathrooms and toilets All rooms should have attached bath and toilet.
Cloak rooms for casual visitors on floor with public rooms.
One common toilet for every 5 rooms with at least two on
each floor, one for men and one for women.


35

Drinking water To be boiled and/or filtered and chemically treated.
First aid facilities fire fighting equipment and electrical safety devices to be available.
Stationary to be provided in the rooms.
Information service.
Book stalls and shops.
Travel agencies and taxi service.
Telephone facilities for casual visitors.
Paging service or public address system.
Staff dining and rest rooms.
Radio or piped music in all rooms.
Hair dressing and beauty saloon.
Medical practitioner on call.
Nightclubs or facilities for dancing.
TV (where desirable) in public rooms and desirable in the bedrooms.
Sports and. recreational facilities.
Banquet/conference hall.
Swimming pool.
Sound proofing for new hotels.
Library Desirable
Guest insurance Desirable
Health club Desirable
Source: Hotel & Resorts, Planning Design and Refurbishment by FRED LAWSON
CHAPTER 3: METHODOLOGY
36
3.1 GOAL FIXING:
Methodology of problem solving, the title of this chapter refers to a complex pathway to
reach to a goal. And the most complicated part of it is understanding the goal the aim of a
project is always inclined to the dreams during the initial stage.
After starting to reach straight towards the achievement of the dreams, some factors of
reality comes in front. These various factors may cause to turn diversified directions. It
may cause to a huge difference between the aim and what has been achieved. Fixing of a
firm aim may cause to a failure of achievement. The reasons behind this diversity can be
1. Lack of foresight due to low level of information
2. Changes in various initial and external factors in time.
The 2nd reason causes the unexpected bearings of the problem solving procedure.
Therefore it may be easy to determine some small steps and completion of each stage
would foresee the next goal. The smaller compartments of the total job are to be well
designed and well equipped by skilled personals and apparatus but the design and
equipment are the things of cost.
The involvements of skilled personals and sophisticated apparatus increase the cost to the
total job. Therefore, the whole problem solving procedure is needed to be work out in
some broad categories in detail. According to this analogy the whole problem solving
activity for designing a prototype developments may be broadly classify in to three fields
of decision making. These are-
- analyzing the project function
- planning for the physical environment (the site)

37
- Architectural solution
These broad fields of decisions are the turning points in the problem solving sequence but
there are more detail factors in micro level. These are the questions to be worked out.
3.2: PATH OF PROBLEM SOLVING

38

39
CHAPTER 4: CASE STUDY
4.1 HOTEL TRITON
Location: Ahungalla , Sri Lanka
Architect: Geoffrey Bawa
Site type : Sea shore area
Purpose: Site Tourism
Area: 13 acre
Guest rooms: 125

40
CONTEXT:
SITE SURROUNDINGS
CLIMATE TOPOGRAPHY
Tropical monsoon climate -Flat Plain
-12 m above from the sea level.
CLIMATIC CONSIDERATION
HERITAGE
-Enough opening-operable window -Ahungalla sea beach
-Madhuganga lake
-Wooden facade reduce heat. -Mangrove forest
-Pitch roof creates a cold environment. LIVELIHOOD PATTERN
-fishing
-Court for light and ventilation.
-Walls are of brick and plaster.

41
Zoning:
CONCEPT:
The nature of the building, primarily being recreational, encouraged its integration with
its surrounding.
The point of arrival is dramatized with a view of the sea across a large reflecting pool ,
followed by a polished lobby floor and finally the swimming pool.

42
PROGRAM
guest room
suits
restaurant
swimming pool
lounge bar
conference hall
shopping arcade
health club
tennis courts
administrative offices
staff quarters
FORM AND SHAPE:

43

44
-Horizontally it express with the wide sea .
-Series of forms are used in a repitative way.
-Operable glass used infront of the second floor where natural reflecting light entered
the inner space & get maximum exposure to outdoor.
MATERIAl:
-Brick
-Tali roof
-Wooden frame
-Glass
-RCC slab
FINDINGS
-Harmonious connection with the built form and nature.
-entry towards the sea from the roadside.
-Internal courtyards and vernacular tali roofs are used to maintain the traditional
identity of the site.
-Indoor space linked with outdoor space through semi-outdoor space.

45
4.2 HOTEL CIDADE DE GOA
Location: Dona Paula, Goa

Architect: Charles Correa
Site type : Sea shore and hilly area
Purpose : Trade and site Tourism
Area: 40 acre
Guest rooms : 205
Goa, one of the oldest trading center and part of Portugal for 450
years, is a land of rivers and hills and stunning palm fringed beaches.
SITE SURROUNDINGS:
CLIMATE:
Tropical monsoon climate.
CLIMATIC CONSIDERATION:
-Having terrace and bay window as shedding device.

46
-Inner courtyard for light and ventilation.

TOPOGRAPHY:
-Hilly area which slopes down to sea.
Sea beaches
Representing the image of GOA......

by their____
-culture
-heritage-
-landscape
-climate

47
-material and colorPROGRAM

-guest room
-suits
-restaurant
-swimming pool
-lounge bar
-meeting and conference hall
-shopping arcade
-casino
-administrative offices
-back of house
Courtyard in main lobby Traditional opening Corridor
FORM AND SHAPE:

-maintaining horizontal scale by using
staggered form.
-Internal courtyards are used to maintain the
traditional identity.
-Innovative interplay of space and light as seen
in the cluster-style courtyards, rooms and
overhanging balcaos along with the exuberant
use of color and painted facades.
MATERIAL:
-Brick
-Glass
-RCC slab

48
Color:
Inspired from the capital city, Panaji
FINDINGS :
-Having key symbols and signs which connote the city and the historical period.
-Creating an image of pedestrian street of Panaji in hotel corridor.
-shops are not in the main lobby, but along this pedestrian like corridor.
-maintaining horizontal scale.
-traditional courtyard.

49
4.3 HOTEL AVASA

Location: Hyderabad , India
Architect: Nandu Associates.
Site type : CBD area
Purpose : Business Tourism
Area: 2.05 acre
Guest rooms : 217
CONTEXT:
SITE SURROUNDINGS :
-Very tight urban situation around the avasa hotel building.
-Very complex urban settlement in CBD area.

50
CLIMATE:
Tropical wet and dry climate
Enough opening for light and ventilation.
stepped terrace with green reduce heat.
Walls are of brick and plaster.
TOPGRAPHY:
Hyderabad lies on predominantly sloping terrain of grey and pink granite, dotted with
small hills, the highest being Banjara Hills at 672 metres (2,205 ft).
HERITAGE:
Hyderabad is known as The City of Pearls, the only global center of large diamonds and
natural pearls trade.
Charmina
Makkah Masjid
Golkonda
Ramoji film City(world largest film studio)
Qutub Shahi tomb

51
Zoning:
CONCEPT:
Vertical garden.... a break from the concrete boxes of commercial and apartment building.

52
PROGRAM:
-guest rooms
-suits
-restaurants
-swimming pool
-lounge bar
-meeting and conference halls
-spa and health club
-back of house
FORM AND SHAPE:
- The irregular shaped site was

the biggest design challenge.
The site is wide towards the
road and narrows down
towards the back. The
building follows the site layout and looks like the letter 'A' in plan.
- Due to limited open space on site and in the vicinity, a continuous green space has been
conceived in the form
of stepped terraces.
- These terraces are visually connected from the third level to the top floor.

53
MATERIAL:
-Brick
-Glass
-RCC slab
-Vierendeel
truss
FINDINGS:
- The orientation of form is totally climate responsive.

- Creating own nature in the site despite having a very busy surroundings.
- The stepped elevation faces north, bringing in natural light into the atrium and
limiting energy use.
- A vierendeel frame structural system was used for the stepped terrace to make them self
supporting system. This was used as there were large spans from 14m to 25m.
- visually connected by the atrium and stepped terrace.

54
4.4 HOTEL RADISSON BLU BAY VIEW
Location: Chittagong , Bangladesh
Architect: Khalid Mustafa Palash
Site type : CBD area
Purpose : Trading and Site Tourism
Area: 5.5 acre
Guest rooms : 245
CONTEXT:
SITE SURROUNDINGS :
Stadium is on the south of the site and the largest mosque of the city on the north. This
constraint worked as a basic design guideline.
CLIMATE:
Tropical monsoon climate
-Built form orientation is north-south elongated.
-Court and atrium for light and ventilation.
TOPGRAPHY:
Chittagong has green hills and forests, broad sandy beaches. It is surrounded by the bay,

55
the river, and hills high up to 1,200 m (4,000 ft) from sea level.
HERITAGE:
Chittagong has the most varied culture and blessed with hill and sea, tribal
culture, flora and fauna.
-Patenga Sea Beach
-Port area
-foys lake
-World War II Cemetery

56
Zoning:
CONCEPT
Reveailing the Introvert-Encapsulated Nature.

57
PROGRAM:
-guest rooms
-suits
-restaurants
-swimming pool
-lounge bar
-meeting and conference halls
-back of house
FORM AND SHAPE:

- Introvert nature for the site surrounding.
- Having divine court and himchori court.
MATERIAL:
-Brick
-Glass

58
-RCC slab
-Aluminium composite panel.
FINDINGS:
- Internal courtyards are used to maintain the traditional identity.
- harmonious change in between different scales
- All the guest rooms get the city view.

59
4.5HOTEL SEA GULL
Location: Coxs Bazar, Bangladesh
Architect:
Site type : Sea shore area
Purpose: Site Tourism
Area: 4.5 acre
Guest rooms: 184
CONTEXT:
SITE SURROUNDINGS :
An unrivaled location, overlooking the Bay of Bengal and sitting in the laps of hills, The
panoramic views of the Ocean, the Majestic hills and the natural beauty of the tamarisk
trees.
CLIMATE:
Tropical monsoon climate
-Built form orientation is north-south elongated.
-Enough opening for light.
-Walls are of brick,plaster and glass.
TOPOGRAPHY:
Coxs Bazar possese a flat land which gently slopes down to the sea with small hils.

60
HERITAGE:
-Sea beach
-Himchori
-Ramu village
-Indigenous
rakhain
-culture
-St.martin island
-Naf river
Zoning:

61
CONCEPT:
A pathway ---
through the hotel which

connects entry plaza and
the sea beach.
It's a connection between

the viewers and connected
the panoramic views of the
Sea and also the Majestic hills as well as natural beauty of the tamarisk
trees.
PROGRAM
-guest rooms
-suits
-restaurants
-swimming pool
-ounge bar
-banquet hall
-back of house

62
FORM AND SHAPE:
- Direct connection with the beach.
- Sea facing balcony-panorama view

of the beach .
MATERIAL:
-Brick
-Glass
-Concrete
FINDINGS:
- Building is not contextually sound-
appearance of the Hotel is like the town based
one.
- The introvert quality of the restaurant has lost

the quality of providing the scenic view of the surroundings.
- Easy circulation both horizontally and vertically.
- The distribution of
services has been
considered as the most
important factor in the
design.

63
CHAPTER 5: SITE SURVEY
5.1 LOCATION:
KHULNA is the third largest city of Bangladesh, which is also known as Industrial hub
of the country. It hosts a good number of
diversified companies and attracting many
investors around the globe. Both the
largest land port, Benapole and second
largest seaport, Mongla are situated within
the periphery of the city.
The city of Khulna is regarded as the
gateway to the Sunderban, worlds largest
mangrove forest and home of the Royal
Bengal Tigers. Khulna is also situated at
the north of the historic Mosque city
Bagerhat, a UNESCO world heritage site.
It also has the International Cricket
stadium just adjacent to the
proposed site of this project. every
year a huge number of tourists
from home and abroad come to this
region for exploring the scenic beauty of SUNDARBAN and the world heritage
site 'MOSQUE CITY BAGERHAT'.
There is another tourist spot, in Jessore district, Sagordari.
A huge crowd comes to Shagordari every year for the occasion of this
MODHUMELA.
As Khulna is situated in the south coastal zone, geographically it would be a

destination of tourists from home & abroad.
5.2 SITE SELECTION:
For such a significant project, a proper site is always a critical problem. To keep
compatibility with the city development, it is essential to place the hotel in such a
location that can help it to achieve the desired results smoothly. In this context, the
proposed site is an important spot for such complex due to its strategic location and
status.
The selected site is situated very near to the zone of newly growing one of the important

64
commercial center (New market) and also situated very near to Sk. Abu Naser stadium.
The site is just at a distance of 15 minutes from city center.
5.3 ACCESSIBILITY MAP

- The site is located at Mujgunni, khulna adjacent to Sk. Abu Nasar International
Cricket Stadium.
-In front of
the site, there
is 80 wide
Jessore Road
which is
directly connected to BSIC Industrial Zone.
- Both the north and western sides are surrounded by 15 road.
- Moreover, there is a 25 wide road on the southern
Node is in south- east corner.

65
River can be visible from the tower block
5.4 SITE SURROUNDINGS:
5.5 Existing
Scenario of
Site
Surroundings:

66
5.6 CLIMATIC ANALYSIS:

The climate of Khulna is temperate. Because of its proximity to the Bay of
Bengal, its climate is a little bit different from that of other districts of the country.
The situation of the district with the sea on one side and hills on the other causes heavy
rainfall during the monsoons. Rainy season, with dark, heavy and cluster clouds sets in
June and lasts for about three month, September and October are the months of
autumn when the sun bathed in rain shines brilliantly.
WIND
Summer wind

south, south-east
& southwest.
Winter wind
north & north

east.

67
- Annual average humidity: 81 %
- The average maximum and minimum temperature recorded in the month of May
and January are 36C and 11C respectively.
Khulna is humid during summer and pleasant in winter. Khulna has an annual average
temperature of 26.3 C (79.3 F) and monthly means varying between 12.4 C (54.3 F)
in January and 34.3 C (93.7 F) in May. Annual average rainfall of Khulna is 1,809.4
millimetres (71.24 in). Approximately 87% of the annual average rainfall occurs between
May and October.

68
Sun Altitude Angle on South
5.7 TOPOGRAPHY:
-Flat deltaic plain.
-Proposed site is 11m above from the sea level.
This is the Elevation map of

Khulna,Bangladesh, which displays range of
elevation with different colours.
The elevation map of Khulna,Bangladesh is Fig: Topographic Map
generated using elevation data from NASA's
90m resolution SRTM data.
The maps also provides idea of topography and contour of Khulna,Bangladesh.
Khulna,Bangladesh Elevation Map is displayed at different zoom levels.

69

70
CHAPTER 6: PROGRAM
6.1. INTRODUCTION
The requirement of the program of the project is derived mainly from the basic program
of a Five Star by following particular community & user group too. Its standing behind
the form to establish the form respect to nature. Individual space requirement were
determined by calculating minimum space requirements. Finally here some program is
added to finalize the design.
THE PROGRAMME HOTEL

FRONT OF THE HOUSE
PUBLIC SPACE
BUSINESS CENTER:

71
CATERING SPACE
HEALTH AND RECREATIONAL FACILITIES

72
Requirements Sq.ft.
Twin bed room (40 nos) 15120
(136x28=378)
Junior suite (20 nos) 11340
2 bay suite(756x15)
Executive suite (10 nos) 11340
3 bay suite(1134x14)
Presidential suite ( 1no) 1890
5 bay suite(1890x1)
Standard suite (128 nos) 48384

(136x28=378)
Royal suite (1 nos) 1890

5 bay suite(1890x1)
Total 89,964
Guest Room

73
GENERAL OFFICE
BACK OF THE HOUSE

74
SUPPORTING SHOPS OF THE HOTEL
PARKING SHADED CAR PARKING
SURFACE CAR PARKING

75
TOTAL PARKING AREA

76
CHAPTER 7: CONCEPT AND DESIGN DEVELOPMENT
7.1 CONCEPT :
DESIGN ISSUE:
Reflection of specific regional
identity.
OBJECTIVE:
Regional identity has to be
achieved.
7.2 CONCEPT
FORMULATION:
KHULNA is regarded as the industrial
hub and it is served by port, EPZ and
gateway of the world heritage site ,
SUNDERBAN.
Natural heritage:
SUNDERBAN, a land of mysticism is
characterized by the effects of high tide
and low tide which creates a magical
experience with a feeling sometimes to
stay on land, sometimes to float on
water and ultimately to get merge with the endless greenery of the nature

77
Trading heritage:
T h e trading activ ity of th is regio n is circulated throu gh

row s of sho ps on both sid e of the
Built Form
Heritage:
Colonial
buildings
are
characterized by symmetrical form with a grand porch supported by columns.
- Cantilever terrace
- Flat roof
- Large openings with louver.
- Emphasis on landscape gardening- Color

scheme: mainly white; red wall panels are also
used.
Spatial Organization:
As a deltaic land the pavilion like structure, pathways, garden spaces and a
natural atmosphere creates an ideal to display a harmonious integration of
built form and landscape.

78
- Our relationship with green and water.

- Intimate scale.
Settlement Pattern:

79
- warm humid climate influences to make relationship of indoor, outdoor and

semioutdoor ,which blended with our social behavior.
- visual connectivity
7.3DESIGN COSIDERATION:

80
-
- Activity space surrounded by green and water.
- Visual interaction by free flowing open spaces.

81
- Floating effect.
- Harmonious change in between different scales and minimizing the

effect of scale variation

82
7.4 CONCEPTUAL ZONING:
7.5 CONCEPTUAL SECTION:

83
7.6 Design Developments:

Phase 1:
Phase 2:

84
Phase 3:

85
Final Phase

86
Fig 7.4: Rooftop Restaurant
Fig 7.5: Banquet Hall Exterior

87
Fig 7.6: Banquet hall interior

88
Fig 7.6: Infinity Pool
Fig 7.7: Entrance
CHAPTER: 8
8.1 CONCLUSIONS:

89
In recent years, the hospitality sector in Bangladesh has boomed in the five-star hotel
segment. One of the drivers of growth has been the increase in foreign business people
visiting the country, as both the garments and telecom industries have taken off.
Apart from that, the geographical location of the Five Star International Hotel in Khulna
will also exploit the proximity to tourist areas of Khulna such as Sundarban. BPC is
optimistic about profiting from the hotel in Khulna, as the number of affluent visitors,
including investors, top officials from banks and port, and shipping businessmen, are
increasing fast in the region.
In this Thesis studies the demand for accommodation and the regular flow of guests to the
industrial city is assessed. The final design of The Five Star International Hotel proposes
a guideline for creating a rich and luxurious environment for the hospitality industry and
tourism sector alike.

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1

CHAPTER ONE: INTRODUCTION

1.1: THE PROJECT

A hotel is an establishment that provides lodging paid on a short-term basis. Facilities

Hotel is a conception of business.

Hotel is a symbol of dignity-prosperity, grandness and landmark.

Khulna is a rapidly growing divisional city in Bangladesh, which is in need of new