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5 Star Business Hotel at Bhopal: A Design Proposal
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5 STAR BUSINESS HOTEL AT BHOPAL
BACHELOR OF ARCHITECTURE
Triveni Prasad Nanda

2008BARC026
Under the Guidance of

Ar. Nayana R. Singh
SCHOOL OF PLANNING AND ARCHITECTURE, BHOPAL

SPORTS COMPLEX, MANIT CAMPUS, BHOPAL (MP)-462051
MAY 2013
Declaration
I, Triveni Prasad Nanda, Scholar No.2008BARC026, hereby declare that the thesis entitled
‘5 STAR BUSINESS HOTEL AT BHOPAL’, submitted by me in partial fulfilment for the
award of degree of Bachelor Of Architecture, in School of Planning and Architecture Bhopal,
India, is a record of bona fide work carried out by me. The matter embodied in this thesis has
not been submitted to any other University or Institute for the award of any degree or
diploma.
[27/05/2013] [Triveni Prasad Nanda]
Certificate
This is to certify that the declaration of Triveni Prasad Nanda is true to the best of my
knowledge and that the student has worked for one semester in preparing this thesis.
RECOMMENDED
Ar. Nayana R. Singh
Assistant Professor
Dr. Sanjeev Singh Prof. Ajay Khare
B. Arch. Thesis Coordinator, SPA Bhopal Director, SPA Bhopal

5 STAR BUSINESS HOTEL AT BHOPAL
A DESIGN THESIS
Submitted
in partial fulfilment of the requirements for the
award of the degree of
BACHELOR OF ARCHITECTURE
By
Triveni Prasad Nanda

2008BARC026
Under the Guidance of

Ar. Nayana R. Singh
SCHOOL OF PLANNING AND ARCHITECTURE, BHOPAL

SPORTS COMPLEX, MANIT CAMPUS, BHOPAL (MP)-462051
MAY 2013
ACKNOWLEDGMENT
The completion of this thesis project has been one of the most significant academic
challenges I have ever taken. I would like to acknowledge some people who have helped me
throughout in accomplishing the Thesis Project.
At this moment of accomplishment, first of all I would like to thank my Thesis Guide, Ar.
Nayana R. Singh. This work would not have been possible without her guidance, support and
encouragement. Under her guidance, I successfully overcame many difficulties and learned
a lot. Her valuable suggestions helped me to make my work better.
Heartiest thanks to Dr. Sanjeev Singh and Ar. Arvind Kumar Meel, our Thesis Coordinators,
for giving me the opportunity to do the thesis on this topic. Their constant guidance and
support helped us to improve our work, with their suggestions and encouragement.
I am very thankful to the General Managers of WESTIN & Radisson Blu for allowing the tour
of their managed hotels. I would also like to thank the architects of these hotels, vis-à-vis,
Ar. Sandeep Roy and Ar. Anil Sharma for their help in making the case studies.
Furthermore, I would like to thank my fellow batch mates and juniors, Nilayjyoti and Aditya.
Their help and support has helped me throughout my Thesis work.
Last but not the least; I would like to thank my family for their unconditional support and
Almighty for his blessings.
School of Planning and Architecture Triveni Prasad Nanda
Bhopal
May 2013
ABSTRACT
The history of hotels is intimately connected to that of civilizations. Or rather, it is a

part of that history. Facilities offering guests hospitality have been in evidence since
early biblical times. The Greeks developed thermal baths in villages designed for rest
and recuperation. Later, the Romans built mansions to provide accommodation for
travellers on government business. The Romans were the first to develop thermal
baths in England, Switzerland and the Middle East. Later still, caravanserais
appeared, providing a resting place for caravans along Middle Eastern routes. In the
Middle Ages, monasteries and abbeys were the first establishments to offer refuge
to travellers on a regular basis. Religious orders built inns, hospices and hospitals to
cater for those on the move.
The industrial revolution, which started in the 1760s, facilitated the construction of
hotels everywhere, in mainland Europe, in England and in America; and the Hotel
industry has never looked back since.
The concerned design proposal here aims at creating an iconic Business hotel for
Bhopal which does not have a 5 Star property yet. The hotel design here not only
concentrates on robust and efficient space planning, but also on the aesthetic values
which define modern day hospitality ethos. The design idea revolves the concept of
‘TIME’ from which cues have been taken for planning as well form development of
the building.
Table of Contents
LIST OF FIGURES I
LIST OF TABLES III
1. INTRODUCTION 1
1.1 AIM 1
1.2 OBJECTIVES 1
1.3 SCOPE 2
1.4 LIMITATIONS 2
1.5 METHODOLOGY 2
1.6 PROJECT DETAILS 3
2. LITERATURE STUDY 5
2.1 ETYMOLOGY 5
2.2 TYPES 5
2.3 CLASSIFICATION OF HOTELS ACCORDING TO MINISTRY OF TOURISM 6
2.4 TYPICAL ARRANGEMEMT OF HOTEL AREAS 9
2.5 CIRCULATION SPACES 10
2.6 CRUCIAL DECISIONS 12
2.6.1. PARKING: VALET OR SELF-PARK 12
2.6.2 LUGGAGE HANDLING: BY GUEST OR BELLMAN 12
2.6.3 FRONT DESK PROCEDURES: COMPUTERS, ROOM STATUS 13
2.6.4 GUESTROOM FOOD SERVICE: CART OR TRAY 13
2.6.5 RESTAURANT SERVICE: HOURS, TYPE OF SERVICE, OUTDOOR 14
2.6.6 RECREATION: HOURS, CHILDREN, SAFETY 15
3. SITE ANALYSIS 17
3.1 ABOUT THE CITY 17
3.1.1 HISTORY 17
3.1.2 THE CONTEMPORARY CITY 17
3.1.3 LOCATION & GEOGRAPHY 18
3.1.4 REGIONAL LINKAGES 19
3.1.5 DEMOGRAPHICS 20
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3.1.6 CLIMATE 20
3.2 SITE DETAILS 21
3.2.1 SITE LOCATION 21
3.2.2 CONNECTIVITY 22
3.2.3 IMMEDIATE SITE CONTEXT 23
3.2.4 PROPOSED STRUCTURES 26
3.2.5 SITE AREA and ORIENTATION 27
3.2.6 NATURAL VEGETATION 29
3.2.7 GEO-TECHNICAL DATA 30
3.2.8 ON-SITE SERVICES 31
3.2.9 MICRO CLIMATE 32
3.2.10 INFERENCES 34
4. CASE STUDY 37
4.1 LIVE CASE STUDY 1 38
4.1.1 INTRODUCTION 38
4.1.2 VALIDITY and OBJECTIVE of CASE STUDY 39
4.1.3 LOCATION & CONNECTIVITY 39
4.1.4 SURROUNDING LAND USE & URBAN CHARACTER 39
4.1.5 LOAL BYE-LAWS 40
4.1.6 DEVELOPMENT of FORM 41
4.1.7 SPATIAL DISTRIBUTION OF FUNCTIONAL SPACES IN HORIZONTAL and
VERTICAL PLANES 42
4.1.8 CIRCULATION 43
4.1.9 SPATIAL ARRANGEMENT IN VERTICAL PLANE 44
4.1.10 SERVICES 45
4.1.11 INTERIORS 45
4.2 LIVE CASE STUDY 2 46
4.2.3 LOCATION & CONNECTIVITY 47
4.2.4 SURROUNDING LAND USE & URBAN CHARACTER 47
4.2.5 LOCAL BYE-LAWS 48
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4.2.6 CIRCULATION 48
4.2.7 SERVICES 49
4.2.8 INTERNAL PLANNING 51
4.2.9 INTERIORS 54
4.2.10 OVERALL ANALYSIS 55
4.3 LITERATURE CASE STUDY 1 56
4.3.3 SPACE PLANNING 58
4.3.4 OVERALL DESIGN ANALYSIS 60
4.4 LITERATURE CASE STUDY 2 61
4.4.3 IMMEDITE SITE CONTEXT 62
4.4.5 SPACE PLANNING 63
5. RELEVANT STANDARDS & CODES 67
5.1 GOVERNING BYE-LAWS 68
5.2 NORMS 69
5.2.1 BASIC NORMS as per NBC 69
5.2.2 GENERAL FACILITIES 69
5.2.3 ESSENTIAL SERVICES 70
5.2.4 AIR CONDITIONING as per NBC 70
5.2.5 WATER SUPPLY 71
5.2.6 FIRE FIGHTING 71
5.2.7 LANDSCAPING FEATURES 72
5.2.8 SITE PLANNING as per NBC 73
6. AREA PROGRAM & ANALYSIS 75
6.1 INTRODUCTION 75
6.2 COMPARISON CHART 75
6.3 ANALYSIS 84
6.4 FINAL AREA STATEMENT 84
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7. DESIGN PROPOSAL 91
7.1 INTRODUCTION 91
7.2 PROXIMITY CHART 92
7.3 SPACE CONNECTIVITY 93
7.4 CONCEPT DEVELOPMENT 94
7.4.1 POINTS TAKEN INTO CONSIDERATION 94
7.4.2 CONCEPT 95
7.5 PLANNING PRINCIPLES 96
7.5.1 SITE PLANNING 96
7.5.2 GUEST ROOM FLOOR 97
7.5.3 BASEMENT SERVICES 98
7.5.4 LOWER GROUND FLOOR 99
7.5.5 GROUND FLOOR 100
8. ADVANCED OBJECTIVE 103
8.1 INTRODUCTION 103
8.2 SPATIAL PLANNING 103
8.2.1 SPATIAL REQUIREMENTS 103
8.2.2 WORK FLOW 104
8.2.3 WORK SPACE DIMENSIONS 107
8.3 WALLS and CEILINGS 107
8.3.1 CEILINGS 107
8.3.2 WALLS 108
8.4 FLOORING 109
8.4.1 FLOOR FINISHES and SERVICEABILITY 109
8.4.2 FLOOR DRAINAGE 110
8.4.3 FLOOR and WALL INTERSECTIONS 110
8.5 DETAILED DRAWINGS of PROPOSED CENTRAL KITCHEN 110
9. INFERENCES 111
9.1 IMPORTANT LESSONS LEARNT 111
9.2 ACHIEVEMENTS 111
9.3 RECOMMENDTATIONS for FURTHER RESEARCH 112
Bibliography 113
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LIST of FIGURES
Figure 2-1: Minimum Requirements for 5 Star Hotels 8
Figure 2-2: Typical Arrangements of Major Areas of Hotel 9
Figure 2-3: Flow Diagram of a typical hotel 11
Figure 2-4: Typical Service Area 13
Figure 2-5: Typical Connection from Lobby to other Areas 14
Figure 3-1: Master Plan of Bhopal 19
Figure 3-2: Site Context 21
Figure 3-3: View from the Site Frontage 22
Figure 3-4: Connectivity from Airport and Main Railway Station 22
Figure 3-5: Rendered View of SGPA Building 23
Figure 3-6: IIFM Building 24
Figure 3-7: View of NJA Building 24
Figure 3-8: Site Context & Pathways 25
Figure 3-9: Levels of Nearby Site 26
Figure 3-10: Proposed Site for Convention Center 26
Figure 3-11: Site Boundary & Orientation 27
Figure 3-12: Site Plan with Vegetation 28
Figure 3-13: Panoramic View of the Rear Side of the Site 29
Figure 3-14: Views from B, C, D & E (Clockwise) 29
Figure 3-15: Site Sections 30
Figure 3-16: Stiff Yellow Clay Soil of Site Source: Author 30
Figure 3-17: On-Site Drainage & Other Services 31
Figure 3-18: Electric Line & Manhole in the Site 32
Figure 3-19: Wind Direction & Sun Path along the Site 32
Figure 3-20: Sun path for summer (Left) & winter (Right) 33
Figure 3-21: Psychrometric Chart for the Site 33
Figure 3-22: Temperature Variation of the Site 33
Figure 3-23: Position of Structure with reference to Proposed Convention Center 34
~v~
Figure 3-24: Tentative Site Zoning 34
Figure 4-1: WESTIN Gurgaon at night 38
Figure 4-2: Location of WESTIN Gurgaon 39
Figure 4-3: Land Use around the Site 40
Figure 4-4: Development of Plan & Form of WESTIN 41
Figure 4-5: Transverse Section through Lobby 41
Figure 4-6: Vertical Distribution in WESTIN 42
Figure 4-7: Ground Floor Plan showing Internal & External Circulation 43
Figure 4-8: Plans showing Circulation & Allocated Spaces 43
Figure 4-9: Sections at CC and DD 44
Figure 4-10: Corridor leading to Spa (Left) & Main Lobby (Right) 45
Figure 4-11: View of Swimming Pool and Guest Floors 46
Figure 4-12: Land Use around Radisson Blu 47
Figure 4-13: Location of Radisson Blu, Paschim Vihar 47
Figure 4-14: Circulation in & out of Radisson Blu 48
Figure 4-15: First Basement of Radisson Blu 49
Figure 4-16: Second Basement of Radisson Blu 49
Figure 4-17: A.C Ducts in False Ceiling (Left) & Basement Ventilation (Right) 50
Figure 4-18: Laundry Room (Left) & Pump Room (Right) 50
Figure 4-19: HVAC Plant Room (Left) & Low Tension Panel Room (Right) 50
Figure 4-20: Cable Trays inside False Ceiling (Left) & D.G Room (Right) 51
Figure 4-21: Fire Hydrant Cabinet (Left) & Smoke Detectors (Right) 51
Figure 4-22: Third Floor - Radisson Blu 52
Figure 4-23: Sixth Floor - Radisson Blu 52
Figure 4-25: Seventh Floor - Radisson Blu 53
Figure 4-24: Typical Guest Floor - Radisson Blu 53
Figure 4-26: Main Lobby of Radisson Blu 54
Figure 4-27: Front Facade of LONE Hotel 56
Figure 4-28: Concept Development - LONE Hotel 57
Figure 4-29: 3D form development 57
Figure 4-30: Site Plan - LONE Hotel 58
Figure 4-31: Ground Floor - LONE Hotel 58
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Figure 4-32: Typical Floor Plan (Left) & Sections showing vertical planning (Right) 59
Figure 4-33: Side Elevation showing Hull like Structure 60
Figure 4-34: View of Central Lobby (Left) & Terrace Garden at 4th Level (Right) 60
Figure 4-35: Rendered View - Ahmedabad Hotel 61
Figure 4-36: Immediate Site Context 62
Figure 4-37: Development of Canyon like Form 63
Figure 4-38: Ground Floor Plan - Ahmedabad Hotel 64
Figure 4-39: Typical Guest Floor - Ahmedabad Hotel 64
Figure 4-40: Overall Circulation Diagram 65
Figure 4-41: Section at BB' (Top) & Section at AA’ (Bottom) 66
Figure 7-1: Site Analysis 91
Figure 7-2: Proximity Chart 93
Figure 7-3: Bubble Diagram 94
Figure 7-4: Development of Form 95
Figure 7-5: Site Plan of the Proposed Hotel 96
Figure 7-6: Typical Guest Room Floor 98
Figure 7-7: Basement Plan of Proposed Hotel 99
Figure 7-8: Lower Ground Floor Plan 99
Figure 7-9: Ground Floor Plan of proposed Hotel 100
Figure 7-10: Main Lobby of Proposed Hotel 98
Figure 8-1: Connections of Veg. & Meat Prep Areas 105
LIST of TABLES
Table 2-1: Space Requirement in a Typical Restaurant 14
Table 9-1: Assessment of Circulation Space 111
~ vii ~
1. INTRODUCTION
1. INTRODUCTION
A hotel is an establishment that provides lodging paid on a short-term basis. The

provision of basic accommodation, in times past, consisting only of a room with a
bed, a cupboard, a small table and a washstand has largely been replaced by rooms
with modern facilities, including en-suite bathrooms and air conditioning or climate
control. Additional common features found in hotel rooms are a telephone, an alarm
clock, a television, a safe, a mini-bar with snack foods and drinks, and facilities for
making tea and coffee. Luxury features include bathrobes and slippers, a pillow
menu, twin-sink vanities, and Jacuzzi bathtubs. Larger hotels may provide additional
guest facilities such as a swimming pool, fitness center, business center, childcare,
conference facilities and social function services.
1.1 AIM
The main aim is to achieve a fully functional Hotel design without any compromise to
aesthetics and services.
1.2 OBJECTIVES
 To design a hotel responding to the site conditions

 To follow the immediate urban context and design accordingly
 To create a structure which would reflect upon the values and feel of Bhopal
 To design the hotel, keeping in mind the growth potential of Bhopal as a
rapidly developing Tier II city
 To use the site views to the fullest and follow every byelaw that the site
commands
 To create efficient service networks keeping in mind the highest standards of
hospitality industry
5 STAR BUSINESS HOTEL AT BHOPAL Page 1

1. INTRODUCTION
1.3 SCOPE
As there is no 5 Star hotel present in Bhopal at the moment, the proposed design has
a chance to be an example to other upcoming projects in the city. The design
proposal would include full-fledged services and guest facilities with spatial and
furniture details.
1.4 LIMITATIONS
Since the hotel is situated in a fairly small site, the facilities could not be extended to
a fully blown 5 Star hotel or else the bye-laws would have been compromised. Thus
following every regulation and still responding to the site conditions, the design is
efficient and fully functional on its own.
1.5 METHODOLOGY
Following is the methodology which was adopted while designing the five-star hotel.
 Make a list of the aims and objectives that have to be achieved in the entire
design process. Also make small short term goals for convenience
 Literature Survey that is basically gathering all information regarding five-star
hotels and the codes that have to be followed during its entire execution
 Site Analysis - Choose a site and gather information on the chosen site
regarding climate, soil quality, lifestyle, trending architecture and economy of
the place
 Case Studies and Desk Appraisals – Study about existing functioning buildings
resembling the thesis project: in this case a five-star hotel. Also one of the
case studies can be taken of an ongoing project to learn about the
construction techniques adopted at site
 Compile entire space requirements into different categories according to the
degree of their importance
 Prepare an entire list of requirements which is needed for the project

1. INTRODUCTION
 Identify the scope and limitations of the work that can be done in the project
and accordingly revise the list of requirements
 Start with the conceptual design on the site. Conceptual design is basically
preparing sketches and probable designs and trying them out
 After finalization a certain design concept starts with the zoning which is
dividing different departments according to their functionality
 Massing which is basically making a rough sketch of the 3D model of the
building and placing it on the site just to get a hint of how it looks on the site
 Schematic Design which is the most important part that is the internals
planning of each wall including walls, doors, windows, etc.
 Check for service shafts and accordingly make revisions in the plan
 Prepare the interior designing details and the sections – elevations
 Prepare drawing for the advanced objective section
1.6 PROJECT DETAILS
 Site Area : 17,365 Sq. M (4.3 Acres. Approx.)

 Built Up Area : 30,000 Sq. M (3, 00,000 S Ft. Approx.)
 Site Location : Khasra No. 40 & 276, Kotra Sultanabad, Bhopal
 Proposed Land Use : 4/5 Star Hotel (Proposed by MP Tourism
Board)
 Proposing Authority : MP Tourism Board
 Number of Keys : 250

2. LITERATURE STUDY
2. LITERATURE STUDY
2.1 ETYMOLOGY
The word hotel is derived from the French hôtel (coming from hôte meaning host),
which referred to a French version of a townhouse or any other building seeing
frequent visitors, rather than a place offering accommodation. In contemporary
French usage, hôtel now has the same meaning as the English term, and hôtel
particular is used for the old meaning. The French spelling, with the circumflex, was
also used in English, but is now rare. The circumflex replaces the 's' found in the
earlier hostel spelling, which over time took on a new, but closely related meaning.
Grammatically, hotels usually take the definite article – hence "The Astoria Hotel" or
simply "The Astoria" (Various, 2013).
2.2 TYPES
Hotel operations vary in size, function, and cost. Most hotels and major hospitality
companies that operate hotels have set widely accepted industry standards to
classify hotel types. General categories include the following (Various, 2013);
 Conference and resort hotels often contain full-sized luxury facilities with full
service accommodations and amenities.
Examples may include: Conrad Hotels, InterContinental Hotels, Ritz-Carlton,

Four Seasons Hotels and Resorts, Dorchester Collection, JW Marriott Hotels,
Starwood – Westin Hotels, Hilton, Marriott, and Hyatt
 Historic Inns and boutique hotels often contain luxury facilities of varying size
in unique or intimate settings with full service accommodations.
 Select Service
Examples may include: Holiday Inn, Courtyard by Marriott and Hilton Garden
Inn
2. LITERATURE STUDY
 Limited Service
Examples may include: Hampton Inn, aloft, Holiday Inn Express, Fairfield Inn,
Four Points by Sheraton, and Days Inn
 Extended Stay
Examples may include: Staybridge Suites, Homewood Suites by Hilton,

Residence Inn by Marriott, element, and Extended Stay Hotels
 Timeshare
Examples may include: Hilton Grand Vacations, Marriott Vacation Club

International, Westgate Resorts, Starwood Vacation Ownership, and Disney
Vacation Club
 Destination Club
 Boatels – floating hotels
2.3 CLASSIFICATION OF HOTELS ACCORDING TO MINISTRY OF TOURISM

2. LITERATURE STUDY

2. LITERATURE STUDY
Figure 2-1: Minimum Requirements for 5 Star Hotels

Source: HRACC Guidelines, Ministry of Tourism, Govt. of India

2. LITERATURE STUDY
2.4 TYPICAL ARRANGEMEMT OF HOTEL AREAS
Hotels provide a service to their customers whose requirements are:
• Clean, quiet and comfortable rooms
• Good food
• Good service, and
• Value for money
The financial viability of the project depends on keeping capital requirements and
operating costs to a minimum. This depends largely on the standards of planning,
construction and equipment of the building. For the architect the two most
important technical decisions are:
• Location of the main kitchen, and
• Provision of an efficient duct system
Four distinct types of areas are involved:

guest rooms, public areas, administration
offices and ‘back-of-house’ facilities.
Relationships between these areas must be
planned to provide separation of customer
and back-of-house areas but also allow
efficient service without cross-circulation or
distraction (Pickard, 2002).
Figure 2-2: Typical Arrangements of Major Areas of

Hotel
Source: Pickard, Q., (2002), Architect’s Handbook, Malden, MA, U.S.A

2. LITERATURE STUDY
2.5 CIRCULATION SPACES
Circulation spaces are the most important public spaces in a Hotel. Not only do they
encompass general public inside, but also do the work of binding all the separate
elements of the hotel into a single entity. Corridors, lobbies, etc. are the backbone of
the Hotel circulation. Not only do the guests depend on them for transportation, the
service personnel also depend on them for efficient service delivery.
Hospitality design nowadays has come a long way from medieval inns and rest
houses. The level of sophistication demands a very efficient and robust mechanism
so that the guests in a hotel do not come into contact with the internal service
network or staff.
Hotel design basically works upon the segregation and efficient functioning of guest
and service movement. Although, generally the form of a hotel is dominated by the
guest room tower, the overall design is greatly affected by the circulation areas and
the public spaces thus created.
A very crucial part of circulation space design is its integration with the service lines,
i.e. various shafts for electrical and mechanical services, and fire escape staircases,
etc.
Although the overall built form of the hotel is dictated by the room tower design,
this seminar will try to find out the extent of circulation & service network design on
the developed form.
As mentioned earlier, circulation spaces are vital in overall service network planning
of a hotel, thus this chapter would be analyzing the different types and the impact of
these on the design of the built form. Guest rooms are sited to take advantage of the
best views and orientation while minimizing noise and disturbance. This also applies
to those public areas in which daylight is essential: from restaurants, small meeting
rooms and foyers or lounge areas to larger convention halls.

2. LITERATURE STUDY
The figure below gives a schematic layout of various spaces in a hotel and how they
are connected by service networks.
Figure 2-3: Flow Diagram of a typical hotel
Source – Pickard, Q., (2002), Architect’s Handbook, Malden, MA, U.S.A

2. LITERATURE STUDY
2.6 CRUCIAL DECISIONS
Many crucial decisions are to be taken which eventually would come to dictate the
arrangement of circulation networks which in turn would affect the overall built
space design. Some decisions are mentioned below:
2.6.1. PARKING: VALET OR SELF-PARK
In valet parking, the user does not have to go to the on-site parking or basement
level car park to park his car; a valet does that for him, whereas, if the user has to
park a car himself then there has to be a separate lift for the guests to travel to the
guest lobby. This poses more security issues as the safety of the basement would be
compromised. Also, the guests have to be guided every time to their respective
vehicles, whereas the valets could locate the cars more easily and thus the
circulation in the basement car park could be more efficient and swift.
2.6.2 LUGGAGE HANDLING: BY GUEST OR BELLMAN
In case of luggage handling, the decision is generally dependent on the scale of the
hotel. If it is budget hotel or up to a 3 star hotel, the general practice is to let the
guests escort themselves to the guest rooms with their own luggage, whereas, in 4
Star and above hotels, bellboys are necessary to carry the luggage of the guests.
Another decision to be taken here is if the luggage is to be carried in the public

elevators or there would be specific luggage lifts near the guest lift lobby.
This would need an alteration to both the guest circulation from the guest lobby and
for the service personnel.

2. LITERATURE STUDY
2.6.3 FRONT DESK PROCEDURES: COMPUTERS, ROOM STATUS
These are a few questions which don’t necessarily affect the spatial design of the
lobby but surely affect the furniture design and the related buffer space to be
allotted for guests and staff movement.
Depending on the kind of services provided the space arrangement of the lobby is
decided.
2.6.4 GUESTROOM FOOD SERVICE: CART OR TRAY
Guestroom food services are one of the most important factors to be considered
while designing the service core of a hotel. As a thumb rule, 2.5 minutes is
considered the optimum time for food to reach from the central kitchen to the guest
room.
Figure 2-4: Typical Service Area
Source – Pickard, Q., (2002), Architect’s Handbook, Malden, MA, U.S.A

Nowadays, though, cloches with burners in the trollies are being used. However, it is
good practice to limit the distance, from service cores to guest rooms, to not more
than 40 meters.

2. LITERATURE STUDY
Figure 2-5: Typical Connection from Lobby to other Areas

Source – Adler, D., (1999), Metric Handbook Planning and Design Data, London, U.K
2.6.5 RESTAURANT SERVICE: HOURS, TYPE OF SERVICE, OUTDOOR
Restaurants are a major part of the hotel’s income from non-residential guests. Their
designs and positioning depends on the above questions.
The HRACC guidelines demand that every 5-Star hotel has a 24- Hour Coffee shop
and an All Day Dining facility for the guests (HRACC, 2011).
Table 2-1: Space Requirement in a Typical Restaurant
Source – Pickard, Q.,

(2002), Architect’s
Handbook, Malden,
MA, U.S.A
Thus, it is quite evident from the requirements are for the guests who would not be
living in the hotel but visiting for any or other purpose. So, the coffee shop is to be
placed or just adjacent to the guest lift lobby so that the guests could be provided
with an informal meeting space. The all - day dining should also be provided in
2. LITERATURE STUDY
maximum proximity to the main lobby, as it would be dedicated to the non-

residential customers coming in every hour of the day. In general practice the all -
day dining serves a buffet meal, thus altering the interior furniture placements and
sometimes the overall design of the restaurant.
2.6.6 RECREATION: HOURS, CHILDREN, SAFETY
Recreation facilities are some of the major selling points of any hotel. Recreation
facilities include Discotheques, children’s playing areas, casinos, etc.
The placement and design of these areas are very crucial as they are totally public in
nature and require much more physical monitoring and security facilities. The
ancillary services to these spaces have to be designed very carefully, so as to make
the movement of guests and service personnel efficient and secure.

3. SITE ANALYSIS
3. SITE ANALYSIS
The following chapter would be introducing the city and the site in detail.
3.1 ABOUT THE CITY
3.1.1 HISTORY
Bhopal is the capital of the Indian state of Madhya Pradesh and the administrative
headquarters of Bhopal District and Bhopal Division. The city was the capital of the
former Bhopal State. Bhopal is known as the City of Lakes for its various natural as
well as artificial lakes and is also one of the greenest cities in India.
According to folklore, Bhopal is said to have been founded by the king Bhoja of the
Paramara dynasty (1000–1055 CE), who ruled from his capital at Dhar. This theory
states that Bhopal was originally known as Bhojpal after the king and the dam ("pal")
constructed by him. No available archaeological evidence, inscriptions or historical
texts support the claim about an earlier settlement founded by Bhoja at the same
place, although a temple complex constructed by him exists at Bhojpur, which is
located 28 km from Bhopal (Mittal, 1990). An alternative theory says that the name
of the city was coined from the name of another king called Bhupala (or Bhupal).
The modern Bhopal city was established by Dost Mohammad Khan (1672–1728), an
Afghan soldier in the Mughal army. After the death of the emperor Aurangzeb, Khan
started providing mercenary services to several local chieftains in the politically
unstable Malwa region (Abdullah, 2013).
3.1.2 THE CONTEMPORARY CITY
Bhopal is known as the “city of lakes”; its name is a derivation of Bhoj Tal (“Bhoj’s
Lake”), a lake constructed by Bhoj, a Hindu raja, in the 11th century. Today, that lake
is the Upper Bhopal Lake (Bada Talab), which is connected to the Lower Bhopal Lake
3. SITE ANALYSIS
(Chhota Talab) by an aqueduct. The lakes supply drinking water and are used for
recreation. Around the lakes are several palaces and a fort dating from about 1728.
Bhopal has several mosques, including the 19th-century Taj al-Masjid, the largest
mosque in India. A three-day religious pilgrimage is held at the mosque annually,
which attracts Muslim pilgrims from all parts of India. Other significant attractions in
and around Bhopal include Fatehgarh Fort; Lakshminarayan Temple; Bharat Bhawan,
a multipurpose arts centre; the Museum of Man, an open-air exhibit of replicas of
different Indian tribal dwellings; and Van Vihar National Park, a zoological park.
(Abdullah, 2013)
3.1.3 LOCATION & GEOGRAPHY
Co-ordinates - 23°15′N 77°25′E
Bhopal has an average elevation of 500m meters (1401 ft.). Bhopal is located in the
central part of India, and is just north of the upper limit of the Vindhya mountain
ranges. Located on the Malwa plateau, it is higher than the north Indian plains and
the land rises towards the Vindhya Range to the south. The city has uneven elevation
and has small hills within its boundaries. The major hills in Bhopal comprise of Idgah
hills and Shyamala hills in the northern region and Arera hills in the central region.
According to current master plan, the municipality covers 697 square kilometers. It
has two very beautiful big lakes, collectively known as the Bhoj Wetland. These lakes
are the Upper Lake (now renamed to Bhojtal) and the Lower Lake. Locally these are
known as the Bada Talab and Chota Talab respectively. The catchment area of the
Upper Lake is 360 km² while that of the Lower Lake is 9.6 km². The Upper Lake drains
into the Kolar River. The Van Vihar National Park is a national park situated besides
the Upper Lake (Singh, 1998).

3. SITE ANALYSIS
Figure 3-1: Master Plan of Bhopal

Source: T&CP Department, Govt. Of
Madhya Pradesh
Today Bhopal has blossomed into a city, which in spite of being modern upholds the
patrician mark of its bygone rulers. The city provides a fascinating blend of scenic
beauty with its lakes, parks, temples, mosques, gardens, museums, statues and
buildings.
3.1.4 REGIONAL LINKAGES
Road: National Highway 12 passes through Bhopal which connects it to Jabalpur in

the East and Jaipur in the West. National Highway 86 connects Bhopal to Sagar in the
East to Dewas in the West. State Highway 17 connects the city with Indore. Apart
from the long distance services; there are many services to nearby places within the
state. There are number of daily buses to Indore, Ujjain, Gwalior, Jabalpur,
Khajuraho, Sanchi, Pachmarhi, Vidisha and Berasia in Madhya Pradesh. There are
also daily buses to Ahmedabad, Jodhpur, Kota, Nagpur, Jaipur, Shirdi, Pune, Akola,
Amravati, Jalgaon, Vadodara, Surat and Nashik. An interstate bus terminus is located
near the Habibganj station. Another terminus called the Kushabhau Thakre Inter
State Bus Terminal was inaugurated in 2011.

3. SITE ANALYSIS
Railways: Bhopal lies in the West Central Railway Zone. Considering both North-
South and East-West train routes, it is one of the best connected cities in India. It
houses the Divisional Railway Managers (DRM) head office under Central railways.
Airport: The Raja Bhoj International Airport is located near the satellite suburb
Bairagarh.
There are three routes ways to reach the airport: (1) Via Bairagarh, (2) Via Panchvati,
(3) Via Gandhi Nagar road (N.H 12). From within the city, VIP road, a four lane road
connects with the airport.
3.1.5 DEMOGRAPHICS
According to the 2011 census the population of the Bhopal city is 1,795,648. The
total effective literacy rate was 85.24%. The chief languages are Hindustani and
English. In the princely state of Bhopal, Persian was the court language until
nineteenth century. The common street dialect spoken in Bhopal, especially in older
regions of the city is termed as "Bhopali" and is the subject of comedy in Bollywood
movies.
3.1.6 CLIMATE
Bhopal has a humid subtropical climate, with cool, dry winters, a hot summer and a
humid monsoon season. Summers start in late March and go on till mid-June, the
average temperature being around 30 °C (86 °F), with the peak of summer in May,
when the highs regularly exceed 40 °C (104 °F). The monsoon starts in late June and
ends in late September. These months see about 40 inches (1020 mm) of
precipitation, frequent thunderstorms and flooding. The average temperature is
around 25 °C (77 °F) and the humidity is quite high. Temperatures rise again up to
late October when winter starts, which lasts up to early March. Winters in Bhopal
are cool, sunny and comfortable, with average daily temperatures around 16 °C
(61°F) and little or no rain. The winter peaks in January when temperatures may

3. SITE ANALYSIS
drop close to freezing on some nights. Lowest temperature ever recorded was 0.3C.
Total annual rainfall is about 1146 mm (46 inches) (Abdullah, 2013).
3.2 SITE DETAILS
3.2.1 SITE LOCATION
The site is located at Khasra no. 40/3 & 276/3, adjoining the campus of school of
good governance and policy analysis.
Though owned by the fishery corporation Ltd. at one time, the site was in the
possession of Madhya Pradesh tourism development corporation (MPTDC) up until
the bidding process.
In 2009 MPTDC floated a bid inviting reputed hotel chains to invest in the said
property.
Sayaji group of hotels won the bid and thus has proposed a 100 room - 5 star
business hotel at the mentioned site.
Figure 3-2: Site Context

Source: Google Earth, Illustration: Author

3. SITE ANALYSIS
Figure 3-3: View from the Site Frontage

Source: Author
3.2.2 CONNECTIVITY
Figure 3-4: Connectivity from Airport and

Main Railway Station

3. SITE ANALYSIS
The Site is connected by the Bhadbhada Road with the rest of the city. It is 8
kilometers from the Bhopal Junction Station and 19 kilometers from Raja Bhoj
International Airport, as shown in Figure 9.
3.2.3 IMMEDIATE SITE CONTEXT
The site is flanked by three major educational institutions vis-à-vis, School of Good
Governance and Policy Analysis (SGPA) on the adjoining site, Indian Institute of
Forest Management (IIFM), and the National Judicial Academy (NJA) on nearby sites.
 School of Good Governance and Policy Analysis (SGPA)
Figure 3-5: Rendered View of SGPA Building

Source: http:/sgpa.gov.in
Being built by capital project administration it is an institutional building designed

with modern glass facades & stucco.
 Indian Institute of Forest Management (IIFM)
Designed by Ar. Anant Raje it encompasses the architectural spirit of Bhopal,

employing features such as arches & water bodies with an exposed concrete
structure.

3. SITE ANALYSIS
Figure 3-6: IIFM Building

Source: Author
The works of Anant Raje
and U.C Jain have greatly
influenced the
architecture of Bhopal as
a whole.
The arches and exposed
structures are a
predominant features
mostly every building in
Bhopal.
 National Judicial
Academy (NJA)
Kadri consultants have

used the natural
contours to the fullest
and designed an elegant
structre comrising of
terrace gardens with
arch & columnaded
corridors
Figure 3-7: View of NJA Building

3. SITE ANALYSIS
Figure 3-8: Site Context & Pathways

Source: Google Earth, Illustrations: Author

3. SITE ANALYSIS
Figure 3-9: Levels of Nearby Site

Source: Google Earth
Above diagram shows the relative terrain levels of the neighboring sites. As
compared to the sites of NJA & IIFM the proposed site for hotel is rather flat and
featureless, thus the building need not employ contours in the design.
3.2.4 PROPOSED STRUCTURES
Madhya Pradesh State Tourism Development Corporation (MPTDC) has proposed a

Convention Center at the site between SGPA & the proposed Hotel site.
Figure 3-10: Proposed Site for Convention Center

Source: Author
As the proposed hotel is going to cater to corporate customers at large, the presence
of a dedicated convention center automatically boosts the influx of probable
3. SITE ANALYSIS
customers who will use this facility for large scale functions and will reside in the
hotel.
Although the convention center is still in the design phase, it will have very clear
effects on the design aspects of the hotel building. These will be discussed in the
inferences from climatic considerations; also, all the inferences drawn will assume
the existence of the convention center.
3.2.5 SITE AREA and ORIENTATION
Total Area of Site: 17, 365 m2
Orientation - the site almost lines up along the north-south axis, with the north
eastern part being the longest part.
Figure 3-11: Site Boundary & Orientation

Source: Tahsil Office, Bhopal; Illustration: Self

3. SITE ANALYSIS
Figure 3-12: Site Plan with Vegetation

Source: Author

3. SITE ANALYSIS
3.2.6 NATURAL VEGETATION
As is evident from the site plan and supporting pictures there is not much vegetation
in the site except for the occasional thorny bushes and six Neem trees. Also there are
two Babool trees & three Eucalyptus trees.
This kind of vegetation on the site is due to the generic dry climate of Bhopal but
since the nearby sites have evergreen trees like Mango and Sal, they can also be
grown on the site.
Figure 3-13: Panoramic View of the Rear Side of the Site

Source: Author
Figure 3-14: Views from B, C, D & E (Clockwise)

Source: Author

3. SITE ANALYSIS
Figure 3-15: Site Sections

Source: Author
3.2.7 GEO-TECHNICAL DATA
1. Type of Soil - Yellow Clay with Kankar

2. Consistency of Soil - Very Stiff
3. Unit Weight - 20.9 - 21 KN/m3
4. Dry Unit Weight - 17.9 - 18.2 KN/m3
5. Void Ratio - 0.48 - 0.50
6. Water Content - 15.3 - 16.6 %
7. Cohesion - 120 - 150 KN/m2
8. Water Table - 15 - 20 Feet
Interpretation of Soil Test Results:
1) Based on the SPT Value the present state of soil is very stiff
2) As the void ratio is just 0.5 the soil is quite dense
3) Taking all necessary assumptions adhering to IS 8009-Part 1, 1976, the safe
bearing pressure for framed structure is suggested as 200 KN/m2
4) This pressure is applicable for the site
at 2.0 m or greater depths for isolated
footings
Figure 3-16: Stiff Yellow Clay Soil of Site

Source: Author

3. SITE ANALYSIS
3.2.8 ON-SITE SERVICES
Natural Drainage
Overall Slope of
Site
Manhole
Figure 3-17: On-Site Drainage & Other Services

Source: Author
 Owing to the traffic movement pattern shown in Figure 13, the most logical
entry point to the site is as shown, i.e. the South-Western corner of the
building and the exit would be along the south eastern corner, or else a
central and singular entry-exit point could be devised.
 A sewer line runs through the eastern edge of the site and then joins the
main municipal sewer line along the link road 3.
 Currently there is no scope of water supply to the site. The adjoining sites
draw water from bore wells 100 feet deep.
 Natural drainage of site is towards the water bodies, whereas if the
depressions are ignored the whole site has a natural incline towards the
eastern side.
3. SITE ANALYSIS
 Though electric line runs along link road 3, a separate substation would be
required to suffice the need of the hotel.
Figure 3-18: Electric Line & Manhole in the Site

Source: Author
3.2.9 MICRO CLIMATE
Owing to its position in front of a large water body, i.e. the Bhadbhada Reservoir, the
micro climate of the site is somewhat different from the generic climate of Bhopal. In
summers, the site is relatively cooler than the adjoining sites. In winters the reverse
happens.
Figure
3-19:
Wind
Direction
& Sun
Path
along the
Site
Source:
Author

3. SITE ANALYSIS
Figure 3-20: Sun path for summer (Left) & winter

(Right)
Source: Climate Consultant 5.3
Figure 3-21: Psychrometric Chart for the Site

Source: ISHRAE; Illustration: Climate Consultant 5.3
Figure 3-22: Temperature Variation of the Site

Source: ISHRAE; Illustration: Climate Consultant 5.3

3. SITE ANALYSIS
Figure 3-23: Position of Structure with reference to Proposed Convention Center

Source: Author
3.2.10 INFERENCES
Figure 3-24: Tentative Site Zoning

Source: Author

3. SITE ANALYSIS
The above figure graphically summarizes the inferences drawn from the Site
Analysis. The administrative aspects of the site and its effects would be discussed in
later chapters.
Some of the inferences drawn are as follows:
 The water bodies are of temporary nature and don’t affect the topography or
the micro climate of the site in any manner. Thus the ditches could be filled
and the site could be considered a flat site with a slope of 1:60 towards the
South-Eastern part.
 Since there is a natural slope on the site, thus the drainage services are
aligned towards the South-eastern part of the site.
 The North-Western corner of the site is its highest point. Thus, the over-head
tank shall be placed at that point.
 The 9 meter service road on the North-Eastern part of the site allows for a
service entry from the North-Eastern corner.
 The service road would connect to the service yard and would act as a staff
entry to the hotel.
 The landscaped part of the site would double up as a spill over space for
Banqueting facilities, or as an outdoor event space.
 The size and shape of the site pretty much makes it clear that the longer side
of the footprint of the building would lie along the longer side of the site.
 Owing to the views provided by the site, the guest room tower should be
provided with large windows, but the climate of Bhopal does not allow that,
thus the fenestrations would be of a constricted size and horizontal louvers
shall be provided as and when necessary.

4. CASE STUDY
4. CASE STUDY
The live and literature case studies have been done in different parts of India and the
world in order to get a hint of the trending style of design and decor going around.
Also it was important to find the type of construction techniques applied.
The live case studies were done on:
1. WESTIN Gurgaon, New Delhi

2. Radisson Blu, Paschim Vihar, New Delhi
Both the hotels were of similar site areas as the proposed hotel site. Also, the keys of
both the hotels were near to the proposal keys. This was done in order to get a fair
idea about the scale of services and spaces provided for a similar sized hotel.
Both the case studies were done with a different intention, vis-à-vis, WESTIN was
studied to get an idea of form development, overall aesthetic qualities of a hotel,
etc. whereas Radisson was studied to get the idea of the service networks and the
efficient space planning needed for a viable commercial establishment.
Similarly, the literature case studies were done for separate purposes. The two
hotels that were studied were:
1. LONE Hotel, Rovinj, Croatia

2. Ahmedabad Hotel, Ahmedabad, India
As described in later parts of this chapter, LONE Hotel has been taken up in order to
study the importance of a central public space core and the Ahmedabad Hotel in
order to gauge the emerging trends in Indian construction industry.
The modus operandi of the case study analysis will be to first introduce the projects
summarily and then analyze them according to various devised parameters, both in
qualitative and quantitative aspects.

4. CASE STUDY
4.1 LIVE CASE STUDY 1
WESTIN Gurgaon, New Delhi
4.1.1 INTRODUCTION
The Westin Gurgaon is a 310 key, five star luxury business hotel completed in 2010.
The stand-alone site is located in the IT hub of Gurgaon, in close proximity to the
Delhi – Jaipur Highway immediately to the north. The complex responds to its
elongated site and to the sea of movement which surrounds it by offering an oasis of
calm achieved through a composition of formal, spatial and material compositions.
Figure 4-1: WESTIN Gurgaon at night

Source: http://www.enviroindia.in/the_westin_gurgaon.php as on 10/4/2013
 Predominant Use - Commercial Residential

 Period of Construction - 2007-10
 Architects - Studio U+A, New York/Gurgaon

4. CASE STUDY
4.1.2 VALIDITY and OBJECTIVE of CASE STUDY
Westin being one of the most revered hospitality destinations in whole of Delhi NCR
was an ideal choice for the case study. Also the site conditions were suitable for the
study.
The building is designed keeping in mind the highest standards of Starwood Group
International, although the site area is just 4.3 acres, thus giving an opportunity to
study the vertical and horizontal distribution of functional spaces and service areas.
4.1.3 LOCATION & CONNECTIVITY
Westin is located 17 kilometers South-West of IGI Airport - T3.

Situated in the IT hub of Gurgaon sector 29, it is well connected with all the modes of
transportation.
COMMUNITY
-Medanta Medicity - 2.0 km
-Lotus Temple (Bahai Temple) - 25.8 km
RECREATION
-Kingdom of Dreams - 0.5 km
-Tennis Court - 3.2 km
-Sultanpur Bird Sanctuary - 16.0 km
SHOPPING
-Dilli Haat - 22.5 km
-Connaught Place - 27.4 km
Figure 4-2: Location of WESTIN Gurgaon
4.1.4 SURROUNDING LAND USE & URBAN CHARACTER
As can be gleaned from Figure 32 of nearby buildings and the studied hotel, there is
a certain form of urban control in terms of overall facade treatment.
Although materials used in skin cladding are different for all buildings, the color
beige or earthen yellow can be seen in predominant use.
Also, the vertical expanses of the buildings are similar, i.e. Eight to ten floors, which

4. CASE STUDY
is well within the mandatory height restriction of 30 meters as mentioned in the bye
laws.
Figure 4-3: Land Use around the Site

Source: Author
4.1.5 LOAL BYE-LAWS
FAR Allowed - 1.5

Site Area - 4.39 Acres
Allowed Built-up Area - 26,648 Sq. Meters
Height Restriction - 60 Meters
Overall Building Height - 37.5 Meters
Allowed Ground Coverage - 40 %
Ground Coverage - 46 %
4. CASE STUDY
4.1.6 DEVELOPMENT of FORM
As can be seen from the Figure 33, the shape of the building is governed by two
major factors, i.e. the site constraints and form of public spaces creating a rather
eclectic mix of contemporary and minimalistic design.
Figure 4-4: Development of Plan & Form of WESTIN

Source: Author
Figure 4-5: Transverse Section through Lobby

Source: Author
4. CASE STUDY
Shown above, is the north-south transverse section showing the vertical placement
of services in the basements and the guest rooms in the curved mass in five floors.
4.1.7 SPATIAL DISTRIBUTION OF FUNCTIONAL SPACES IN HORIZONTAL and

VERTICAL PLANES
Figure 4-6: Vertical Distribution in WESTIN

Source: Author
When we go inside the hotel, the first thing that comes into view is the quite
spacious lobby. The lobby here overlooks the central water feature. The lobby is
connected to the brasserie and the coffee shop.
The materials used in the interior complement the exterior environment and create
a sense of expanse; the materials being white and beige Italian marbles for flooring,
and textured white paint for wall coating.

4. CASE STUDY
4.1.8 CIRCULATION
The circulation network revolves around the main lobby of the hotel, as can be seen
from the given plan of the ground floor (Fig. 36). The lobby space connects several
spaces, such as, the front office, banquet entrance, coffee shop and brasserie.
Figure 4-7: Ground Floor Plan showing Internal & External Circulation
Source: Author
Figure 4-8: Plans showing Circulation &

Allocated Spaces
Source: Author

4. CASE STUDY
4.1.9 SPATIAL ARRANGEMENT IN VERTICAL PLANE
The north elevation, the public face of the hotel, is an arrangement of distinct
architectural elements, which have been layered both horizontally and vertically. An
elevated two story open faced granite Loggia affords views from the street and from
within, and contains a set of object buildings, housing the rhomboid All Day
Restaurant in travertine, a cylindrical Front Office in hammered bronze, and
rectilinear Function Room in green marble.
Figure 4-9: Sections at CC and DD

Source: Author

4. CASE STUDY
4.1.10 SERVICES
1. Air conditioning - Central A.C plant located in basement with AHUs for guest
rooms on the respective floors and in plenum for banquet halls
2. Electrical layout - Transformer is located beside Prego. Main panels are
located in the basement with shafts running to serve all the floors.
3. Fire protection - There is a fire escape staircase on the western corner of the
hotel with every floor provided with four fire hydrant closets.
4.1.11 INTERIORS
Figure 4-10: Corridor leading to Spa (Left) & Main Lobby (Right)
Source: Author
As can be seen from Fig. 14, the corridors are constricted according to standards but,
the quality of the space is improved by cladding the walls with wooden panels. Art
installations are placed everywhere a corridor terminates.
The sense of expanse is enhanced by providing both sides of the lobby with floor to
floor curtain glazing.
The lobby is flooded with diffused sunlight in the day and in the night the artificial
lighting is done by hanging fixtures from the double heighted ceiling. It is made sure
that the intensity of the lighting is kept at an optimal level to give a serene
environment to the guests.

4. CASE STUDY
4.2 LIVE CASE STUDY 2

Radisson Blu, Paschim Vihar, New Delhi
4.2.1 INTRODUCTION
Located 15 km from IGI Airport, Radisson Blu - Paschim Vihar is the third hotel from
Carlson Group in Delhi.
Based on Neo-Gothic style of architecture, the building is a typical business hotel

with deep rooted commercial values. The ground floor of the hotel not only contains
the lobby and coffee shop but also consists of a shopping mall whose services are
inside the 3rd basement level. The ground floor also contains the entrance to the
banquet lobby which is in turn on the 1st floor of the building.
Figure 4-11: View of Swimming Pool and Guest Floors

Source: http://www.earthcheck.org/news/radisson-blu-hotel-new-delhi-paschim-vihar-.aspx as on
13/4/2013
 Predominant Use - Commercial Residential

 Period of Completion - 2010
 Architects - Anil Sharma Architects, New Delhi

4. CASE STUDY
As opposed to WESTIN, which is a form based development; the design of Radisson

Blu concentrates on efficient mechanical and civil services.
Similar to the proposed project, it has more than 200 guest rooms and every facility
to augment the business class customers.
4.2.3 LOCATION & CONNECTIVITY
Radisson Blu is located 15 kilometers from T3, IGI airport and well connected to the
rest of the city.
Figure 4-12: Land Use around Radisson Blu

Source: Author
Figure 4-13: Location of Radisson Blu, Paschim Vihar
4.2.4 SURROUNDING LAND USE & URBAN CHARACTER
As can be seen from the surrounding land use, the location of the hotel is not quite
right and it also is in contrast with the surrounding urban character which is
predominantly mid-rise and surrounded by vacant land. Figure 41 above shows the
immediate urban land use and thus the context of the building; and it can be seen
clearly that it is contrast to its surroundings in one way or another.

4. CASE STUDY
4.2.5 LOCAL BYE-LAWS
FAR Allowed - 4.0

Site Area - 3.78 Acres
Allowed Built-up Area - 61,188 m2
Total Built-up Area - 81, 800 m2 (20,000 m2 more than allowed limit)
Height Restriction - 60 Meters
Overall Building Height - 37.5 Meters
Allowed Ground Coverage - 30 %
Ground Coverage - 6480 m2 (2,000 m2 more than allowed limit)
4.2.6 CIRCULATION
The diagram below shows the site circulation of the hotel (Fig. 43).
Figure 4-14: Circulation in & out of Radisson Blu

Source: Author

4. CASE STUDY
4.2.7 SERVICES
Figure 4-15: First Basement of Radisson Blu

Source: Author
The Figure above shows all the service areas placed in the 1st basement of the hotel.
The detailed area program of the spaces shown here shall be furnished in later
chapters.
Figure 4-16: Second Basement of Radisson Blu

Source: Author

4. CASE STUDY
The Figure above shows all the service areas placed in the 2st basement of the hotel.
The pictures below show some of the service related areas in the hotel.
Figure 4-17: A.C Ducts in False Ceiling (Left) & Basement Ventilation (Right)
Figure 4-187: Laundry Room (Left) & Pump Room (Right)
Figure 4-19: HVAC Plant Room (Left) & Low Tension Panel Room (Right)
The hotel has an installed capacity of 2000 tons of

refrigeration and 750 tons for the diesel
generators.

4. CASE STUDY
Figure 4-20: Cable Trays inside False Ceiling (Left) & D.G Room (Right)
Source: Author
Fire hydrant cabinets

(FHCs) are provided
besides every fire
escape staircase.
Automatic sprinklers
linked to smoke
detectors
(Honeywell).
Figure 4-21: Fire Hydrant Cabinet (Left) & Smoke Detectors (Right)
Source: Author
4.2.8 INTERNAL PLANNING
The internal planning of Radisson Blu is very efficient in terms of segregation of

served and servants, and robust service planning. Also the guest facilities are
accessible to all the guests from every floor. Shown below are the schematic plans of
the hotel floors showing the horizontal distribution of functional spaces.

4. CASE STUDY
Figure 4-22:
Third Floor -
Radisson Blu
Source:
Author
Figure 4-23:
Sixth Floor -
Radisson Blu
Source:
Author

4. CASE STUDY
Figure 4-24: Seventh Floor - Radisson Blu

Source: Author
Figure 4-25: Typical

Guest Floor -
Radisson Blu
Source: Author

4. CASE STUDY
4.2.9 INTERIORS
On entering the building the first thing to show up is the Grand Lobby. Based on
Neo-Gothic style of architecture, the materials and textures used give a very grand
atmosphere.
Figure 4-26: Main Lobby of Radisson Blu

Source: Author
As can be seen from the above Figure 55, the whole lobby is kept without furniture
except for the reception desk and the concierge table.
This is done in order to create a sense of vastness. Materials used in the lobby are
white patterned tiles to create a Gothic Motif. The walls are clad with wall tiles of
black color.
As evident from the picture, the lobby has to rely on artificial lighting solutions for
proper visual comfort, as there is an evident lack of day lighting. Mirrors are also
used in abundance, so as to create a sense of vastness and also to reflect the
minimal amount of sunlight available.

4. CASE STUDY
The lobby here is connected to the ‘Tea Lounge’ and the guest lift lobbies. There is
no separate luggage elevator present.
Guest lift lobbies are very illustriously decorated with black patterned wall tiles and
contrasting white patterned tiles. For lighting there are chandeliers.
As could be seen from Figure 40, the swimming pool is on the terrace of 6th floor.
From the pool, the guest room stacking from 6th till 12th floor could be seen.
It can be safely concluded that, design of Radisson Blu is governed by commercial

values, thus the shape of building respond to the site constraints. As opposed to the
free flowing and dynamic nature of Westin, it is more of a static design. But much
thought has been put into the interior schemes of the hotel.
4.2.10 OVERALL ANALYSIS
 The building seems to be in contrast with the surrounding built character.

 As can be observed from the site photographs of surrounding areas taken
from pool area; neither the buildings heights nor form developed are in
harmony.
 Being a 5-star property the hotel has to have a certain standard of design but,
in this case, the hotel’s design is so misplaced that it does not respond to
either of the climatic or site conditions. The building is a standalone facility
which could have been successful even if it were to be placed someplace
else.
 Overall Radisson Blu is a well-designed hotel, adhering to the brand
standards of Radisson group. It fulfills all the prerequisites to be a 5 star
facility, the service design is impeccable, but the only place where there is an
issue would be the overall design of the built structure, which is much
monotonous when compared to the other study, i.e. WESTIN Gurgaon.

4. CASE STUDY
4.3 LITERATURE CASE STUDY 1
LONE Hotel, Rovinj, Croatia
4.3.1 INTRODUCTION
The lone hotel is located in the picturesque town of Rovinj, Croatia. Located on
mount Mulini on the Adriatic Sea coast, site for the hotel is flanked by hotel Eden on
one side and Adriatic on the other placed amidst a thick forest cover.
Figure 4-27: Front Facade of LONE Hotel

Source: http://www.lonehotel.com/ as on 12/2/2013
Architects – 3LHD Studio
Predominant Use – Business Hospitality
Period of Construction – 2006 – 2010
Client – Maistra D.D
Site Area – 22,157 m2
Built-up Area – 29,476 m2

4. CASE STUDY
This is how the three major site forces came into play while deriving both the
orientation & curvature of the hotel walls.
Figure 4-28: Concept Development - LONE Hotel

Source: http://www.archdaily.com/155584/lone-hotel-3lhd/ as on 12/2/2013
Figure 4-29: 3D form development

Source:
http://www.archdaily.com/155584/lone-
hotel-3lhd/ as on 12/2/2013
Figure 4-30 below shows the site

plan of the hotel which depicts the
overall site circulation and major
entrances.

4. CASE STUDY
4.3.3 SPACE PLANNING
Figure 4-30: Site Plan - LONE Hotel

Figure 4-31: Ground Floor - LONE Hotel


4. CASE STUDY
The site’s complex terrain with dramatic altitude changes determined the locations
of internal facility spaces through a dynamic interweaving of public areas and guest
suites at all levels. The specific Y shaped ground plan enabled the following: a
rational & functional organizational scheme, quality views from all rooms, and the
grouping of public facilities around a central vertical lobby.
Figure 4-32: Typical Floor Plan (Top) & Sections showing vertical planning (Bottom)

4. CASE STUDY
4.3.4 OVERALL DESIGN ANALYSIS
Figure 4-33: Side Elevation showing Hull like Structure

The hotel’s identity is recognized through the external design of the building, with a
facade that is defined by dominant horizontal lines – terrace guards designed to
evoke the image of slanted boat decks. The building’s floor plates contract from level
to level going up, creating an elevation that is tapered at all angles.
Figure 4-34: View of Central Lobby (Left) & Terrace Garden at 4th Level (Right)

4. CASE STUDY
4.4 LITERATURE CASE STUDY 2

AHMEDABAD HOTEL, AHMEDABAD, INDIA
4.4.1 INTRODUCTION
Ahmedabad Hotel is glaring example of the rapidly growing design standards in the
Indian construction industry. Designed by Indian architects and built by the Indian
firms, this hotel is going to be a benchmark for upcoming projects in India.
Figure 4-35: Rendered View - Ahmedabad Hotel

Source: http://www.archdaily.com/267403/ahmedabad-hotel-studio-symbiosis/ as on 15/2/2013
Location - Ahmedabad, Gujarat, India
Designed by - Studio Symbiosis
Architects - Amit Gupta, Britta Knobel

Gupta, in collaboration
with Vandana Sehgal
Start date - April2012
Present Status - Under Construction

4. CASE STUDY
Ahmedabad hotel was chosen as a case study because of the dynamic design
principle involved. It was also taken to imply the fact that such designs are not only
conceived but also implemented in India.
4.4.3 IMMEDITE SITE CONTEXT
Figure 4-36: Immediate Site Context


4. CASE STUDY
On the lower three floors the proposal consists of reception lobby, shopping area,
banquet hall, meeting rooms, restaurants, lounge space and service areas. All these
elements are tied with a coherent design language of natural canyon like formations.
The spaces are carved out using the same design principles with which a wave carves
out a canyon.
Figure 4-37: Development of Canyon like Form

Source: Author
4.4.5 SPACE PLANNING
The building comprises of three waves which are very carefully translated into
dramatic key spaces on the lower floors and on the upper floors they translate into
room grids with focus on standardized room sizes. These waves emerge effortlessly
from the landscape creating a sense of harmonic
relationship with the ground.
The entry to the building has been marked with a

column less cantilever that creates a dramatic
entrance space.

4. CASE STUDY
Figure 4-38: Ground Floor Plan - Ahmedabad Hotel

Figure 4-39: Typical Guest Floor - Ahmedabad Hotel

The different functions in the building with different programmatic requirements are
blending together thus resulting in this iconic building.
The profile of the building has been designed with keen emphasis given both to the
smooth transition from the horizontal landscape to the vertical structure and to the
standardization and repetition of the façade components.

4. CASE STUDY
Figure 4-40: Overall Circulation Diagram


4. CASE STUDY
Figure 4-41: Section at BB' (Top) & Section at AA’ (Bottom)

The profile of the building has

been designed with keen
emphasis given both to the
smooth transition from the
horizontal landscape to the
vertical building and to the
standardization and
repetition of the façade
components.
The façade is designed as an

intricate part of the building.
The interdependent
relationship between the skin and structure of the building makes the system a very
coherent one.

5. RELEVANT STANDARDS & CODES
Normally commercial hotels are most commonly present except at regions with
scenic beauty where resorts take the charge. A hotel is a very complex building in
itself. It comprises of a number of departments, which are very different in
character, and functioning. A very sincere coordination is required for the meticulous
and smooth functioning of the hotel. That is because perfect hospitality is the key to
win the heart of guest staying in, and that is the path of growth. Because of that a
carefully designed building which is not only functional but should also act as
powerful medium to attract people and leave a strong impression in their mind and
heart.
The chapter concerned here will deal with the relevant codes to be followed and the
bye-laws to adhere to while designing a hotel. The regulations would consist of
generic norms for hotel buildings as found in books like Architects’ Data, Time Saver
Standards, etc. Regulatory documents like National Building Code, 2005 and IS Codes
for Fire Protection in buildings will also be studied. Then the local bye-laws of
Madhya Pradesh and Bhopal are taken into consideration.
The list of documents referred in order to prepare this chapter is as follows:
• TIME SAVER STANDARDS
• Madhya Pradesh Bhoomi Vikas Adhiniyam (2012)
• NEUFERT’S ARCHITECTS’ DATA
• IS 6074 : 1971 (code for functional requirements of hotels, restaurants and

other food service establishments)
• IS 13716 : 1993 (Fire Safety in Hotels – Code of Practice)
• NATIONAL BUILDING CODE, 2005
• Brand Standard - HYATT INTERNATIONAL
• Brand Standard - COURTYARD MARRIOT

5.1 GOVERNING BYE-LAWS

 Parking standard: For four wheeler as per NBC, 2005
Equivalent car space per 100 m2 of floor area
1. Open car parking - 18 m2 per E.C.S
2. Ground floor parking (covered) – 23 m2 per E.C.S
3. For basement – 28 m2
 1 Car Space for every four guest rooms as per Madhya Pradesh Bhoomi Vikas
Adhiniyam (2012)
 Size of plot should not be less than 500 m2, as per BDA Regulations
 The set-back should be a min. of 6 m all around and it should be of hard surface
and capable of bearing a load of 18 tons of fire engine.
 Entrance should be at least 5 m high and should fold back against the
compound wall
 F.A.R - 1.5
 Maximum coverage - 30 %
 Basement size should be equal to ground coverage allowed.
 Basement (or) ground floor, when used for parking or other service will not be
used in F.A.R (Max. Height – 2.8 m)
 Min. plinth height - 0.45 m from ground level
 Habitable room height - 2.6 m (From floor level to ceiling)
 For air – conditioned room - 2.4 (From floor level to false ceiling)
 Height of toilets - 2.2 m (minimum)
 Height of parapet from finished floor level - 1.05 meters
 1 lift for every 100 bedrooms (minimum)
 Service lifts at 2 for every 3 passenger lifts
 Min. width of staircase: 1.5, T =300 mm, R= 150 mm
 Length between 2 staircases is limited to 48 m (160’)
 Distance between any room door and a staircase should not exceed (180’)
 Corridors - Bedroom floors – 2.2 m (min.)
5.2 NORMS
5.2.1 BASIC NORMS as per NBC

 There should be a lobby and ladies and gentlemen’s cloakroom equipped
with fittings and furniture of the highest standard
 The hotel should have at least 10 let able bedrooms, all with attached
bathrooms with long bath or the most modern shower chambers.
 All public rooms and private rooms should be fully air conditioned and
should be well equipped with superior quality carpets, curtains, furniture,
fittings etc. in good taste.
 There should be an adequate number of efficient lifts in the building of
more than two story’ including the ground floor) with 24 hours service.
 There should be a well-designed and properly equipped swimming pool.
5.2.2 GENERAL FACILITIES
 There should be a reception, cash and information counter attended by

highly qualified, trained and experienced personnel and conference
facilities in the form of one each or more of the conference halls, banquet
halls and private dining rooms.
 There should be a book stall, beauty parlor, barber shop, recognized travel
agency, money changing and safe deposit facilities, left luggage room,
florist and a shop for toilet requisites and medicines on the premises.
 There should be a telephone in each room and telephone for the use of
guests and visitors and provision for a radio or relayed music in each
room/restaurant on the premises and wherever permissible by law, there
should be an elegant, well equipped bar.
 The pantry and cold storage should be professionally designed to ensure
efficiency or operation and should be well equipped.

5.2.3 ESSENTIAL SERVICES
 The hotel should offer both international and Indian cuisine and the food
and beverage service should be of the highest standard.
 There should be professionally qualified highly trained, experienced,
efficient and courteous staff in smart, clean uniforms, and the staff coming
in contact with guests should understand English.
 The supervisory and senior staff should possess a good knowledge of
English and staff knowing at least one continental language should be
rotated on duty at all times.
 There should be 24 hours service for reception, information and
telephones.
 There should be provision for reliable laundry and dry cleaning services.
Housekeeping at the hotel should be of the highest possible standard and
there should be plentiful supply of linen, blankets, towel etc. which should
be of the highest quality available.
 There should be a special restaurant/dining room where facilities for bar,
entertainment area nearby are provided.
5.2.4 AIR CONDITIONING as per NBC
 Most high-class hotels provide full air conditioning. Where air

conditioning is used the pressures within various parts of the building are
carefully balanced to ensure positive regulated distribution.
 The main fresh air intake is preferably at roof level where air conditioning,
refrigeration and cooling plant may also be conveniently grouped
together.
 To reduce excessive heat loss only sufficient fresh air is used to satisfy
ventilation requirements, and this is mixed with re circulated within
building.

5.2.5 WATER SUPPLY

 Large quantities of water are required in a hotel for personal use, food
preparation, cleaning and general domestic purpose and possibly also for
cooling and softening plant, boilers and air-conditioning.
 Sufficient water must be stored to ensure continuity of supply. Separate
provisions are made for drinking water supply either by direct service from
main or from a cistern used only for this purpose.
 Distribution of water: In the bed room block hot and cold water supplies
are usually incorporated in vertical ducts between or adjoining the
bedrooms.
 Short branch pipes extend to the various appliances at each floor level.
Secondary circulation is necessary in the main domestic hot water pipes to
keep water constantly hot.
 Where hot water and cold water pipes occupy the same duct both must be
insulated. Provision must also be made for working access to all enclosed
pipes work and for the isolation and drainage of any section.
5.2.6 FIRE FIGHTING
Physical components:
 Factors affecting design of fire extinguishing system in building:

 Type of building occupancy
 Location of egress
 Type of furnishing and materials
 Location of building firefighting facilities
Fire alarm system:
A typical fire alarm system consists of the following components:

 A central fire control station - Displays zones in which any risk has
occurred. Two-way communication between the control stations and loud
speakers on each floor
 A second panel -Visually display any alarm condition in the building
 Manual fire alarm stations - Used for fire notification by the building
occupants
 Smoke detectors
 Ducted return air connections to the return airshaft in each floor, in
discharge of the supply fans located in elevator lobby provides a signal to
elevator controllers to automatically return the cabs to their lowest
terminal floors and should be used to control fans to minimize the
propagation of smoke through the structure
 Automatic suppression system, such as sprinklers - should include
complete monitoring system of water flow tied into the central control
station,
 Loudspeakers located on floors - for issuing instructions
 Amplifier cabinets- to contain redundant amplifiers and alarm signal
generators
 Circuitry - required transmitting alarm signal to loud speakers, etc.
5.2.7 LANDSCAPING FEATURES
 Landscaping is an important element for hotel building. The environment

should be such that the visitors feel close to nature and comfortable.
 Landscaping spaces play an important role in human life. Besides
functioning as breathing spaces, they also provide an opportunity for man
to come in contact with nature. It is conscious preventive functional
design for the open space.
 However good the design of the surrounding building may be, if the
ground spaces around them is not thoughtfully planned and properly
treated, the overall character of the pace is affected and the site is made
to use of its maximum.
 Landscape design is a complex procedure with many alternatives. It is a
solution of serious of problems defined by a designer to create a more
usable physical environment.
 A successful design will depend upon the understanding of the social
behavior and human need, the understanding of the function of the
landscape element, the selection and setting of the material, their
technology, maintenance and the awareness and the care of those
responsible using them.
 Thus the responsibility with the designer and be treated as left over spaces
in the site but should be given as much importance as the building itself so
that the whole site looks like an integrated space and not an unbalanced
composition. And since the value of land is so high, neglecting it can have
no justification.
5.2.8 SITE PLANNING as per NBC

 In short the main points of good site planning can be summarized as:
 Extracting the site potential
 Elimination of negative aspects of site and accentuation of positive
qualities
 Integration of designs forms to achieve a pleasant composition in three
dimensions.
 Movement of vehicles, humans, services, goods, waste in an efficient
manner.
 This helps in increasing the productivity of the building while also avoiding
the conflict zones to the maximum
 Ultimately creating a healthy relationship between the site and its
surroundings

6. AREA PROGRAM & ANALYSIS

6.1 INTRODUCTION
The following chapter would be analyzing the areas provided for different functional
spaces in the hotels done for case study and then would be compared with brand
standard of another international hotel chain. Thus the final area requirement for
my hotel could be derived through logical and mathematical deduction.
OWN SITE AREA : 4.3 Ar (1, 86, 915 S Ft.)

PERMISSIBLE BUILTUP AREA : 2, 80, 372 S Ft.
CASE STUDY 1 : WESTIN GURGAON
SITE AREA : 4.39 Ar (1, 91,228 S Ft.)
BUILTUP AREA : 2, 22, 452 S Ft.
CASE STUDY 2 : RADISSON BLU, NEW DELHI
SITE AREA : 3.78 Ar (1, 64,656 S Ft.)
BUILTUP AREA : 8, 18, 000 S Ft.
The list of documents referred in order to prepare this chapter is as follows:
• TIME SAVER STANDARDS

• NEUFERT’S ARCHITECTS’ DATA
• IS 6074 : 1971 (code for functional requirements of hotels, restaurants and
other food service establishments)
• IS 13716 : 1993 (Fire Safety in Hotels – Code of Practice)
• NATIONAL BUILDING CODE, 2005
• Brand Standard - HYATT INTERNATIONAL
• Brand Standard - COURTYARD MARRIOT
The chapter compares the two case studies with the standards to find out a suitable
set of areas to be considered for the proposed hotel. In the end of the chapter, a
final set of areas is assigned to each space in the proposal.

6.2 COMPARISON CHART








6.3 ANALYSIS
Below provided are two pie-charts which demonstrate the percentage of circulation
space used up in a typical guest room floor. Along with the common circulation
space, it also gives the areas of service core and guest transport.
This illustration clearly gives the distribution of space in both the case studies.
CIRCULATION AREA CIRCULATION AREA

2% DISTRIBUTION IN WESTIN DISTRIBUTION IN RADISSON
5% BLU
9% Guest 8%
Transport 7% Guest
Service Core Transport
13%
Service Core
84% Common 72%
Corridor Common
Corridor
6.4 FINAL AREA STATEMENT
After analyzing all the studies, I arrived at some logical conclusions. Speaking in
quantitative aspects, the areas I allotted for my own design were derived from the
case studies. The table below lists down the major public and circulation areas
allotted in the hotel.
FUNCTIONAL SPACES AREA IN Sq. Mts.
LOBBY
1 MAIN LOBBY 700
2 VERANDA 290
3 RECEPTION 100
4 STORE 20
5 TOILETS - 2 Nos. 40
6 AIR LOCK LOBBY 22
7 BAGGAGE SCANNER 14
TOTAL 1186

FRONT OFFICE
1 RECEPTION OFFICE 11.5
2 CASHIER 9
3 STAFF ROOM 18
4 FINANCIAL CONTROLLER 9.5
6 GENERAL MANAGER 15
7 SECRETARY 6
8 ASSISTANT FOOD & BEVERAGE MANAGER 6
9 SALES MANAGER 9.5
10 SALES OFFICE 18
11 TELEPHOONE/FAX OFFICE 9.5
13 TOILETS - 2 Nos. 58
TOTAL 170
RECREATION & RETAIL
1 SHOPS 200
3 PLAY ZONE 100
4 TOILETS - 30 For EACH SPACE 90
TOTAL 390
SWIMMING POOL
1 MAIN POOL 420
2 KIDS POOL 30
3 POOL DECK 150
4 CHANGING ROOMS + WASH ROOMS 80
TOTAL 680
BACK of HOUSE
STAFF FACILITIES
1 MALE LOCKERS (SHOWER ROOMS + REST TOOM) 56
2 FEMALE LOCKERS (SHOWER ROOMS + REST TOOM) 56
3 STAFF RECREATION 20
4 KITCHEN 48
5 STAFF DINING 82
SUBTOTAL 262

ADMINISTRATIVE DEPARTMENT
1 DOCTOR'S OFFICE + TOILET 13
2 ACCOUNTS MANAGER 7.5
3 FINANCE MANAGER 7.5
4 ACCOUNTS OFFICE 30
5 GENERAL CASHIER 7.5
6 RECORDS ROOM 5
7 TRAINING MANAGER 9.5
8 TRAINING LIBRARY 10
9 IT TRAINING ROOM 12
10 IT MANAGER 7.5
11 TRAINING ROOM 20
12 TEL. EXCHANGE & OPERATOR 30
13 PERSONNEL MANAGER 7.5
14 INTERVIEW ROOM 7.5
15 PERSONNEL OFFICE 16
18 PURCHASE OFFICE + STORE 15
19 FOOD & BEVERAGE CONTROLLER 11.5
20 SECURTIY ROOM 10
21 CCTV ROOM 109
SUBTOTAL 336
ENGINEERING DEPARTMENT
1 CHIEF ENGINEER 75
2 ASSISTANT ENGINEER 60
3 B.M.S ROOM 20
4 ARCHIVE ROOM 20
5 U.P.S ROOM 60
6 ENGG. MAINTENANCE+WORKSHOP+ELECTRICAL PANEL 600
7 LOW TENSION PANEL ROOM 40
SUBTOTAL 875

OTHER BASEMENT SERVICES

1 PUMP ROOM 250
2 H.V.A.C PLANT ROOM 420
3 D.G SET ROOM 163
SUBTOTAL 833
TOTAL 2306
LAUNDRY
1 LINEN COLLECTION 30
2 LAUNDRY 80
3 LINEN ROOM 17
4 UNIFORM ROOM 17.5
5 TAILOR & UPHOLSTERY 9.5
6 LAUNDRY MANAGER 7.5
7 LAUNDRY STORE 8.5
TOTAL 170
KITCHEN & WASTE MANAGEMENT
ADMINISITRATIVE DEPARTMENT
1 CHEF'S ROOM 16
2 STORE KEEPER'S ROOM 12
3 RECEIVING 10
4 RECEIVING OFFICE 8
SUBTOTAL 46
STORE & WASH AREA
1 GENERAL STORE 16
2 DRY STORE 53
3 MEAT FREEZER 15
4 FISH FREEZER 10
5 VEG. FREEZER 15
6 CHOCOLATE ROOM 7
7 LIQUOR STORE 16.5
8 SOFT DRINK / MINERAL WATER STORE 15
9 WINE STORE 16.5

10 BAKER'S FREEZER 15
11 UTENSIL / GLASS STORE 65
12 RECORD ROOM 15
13 SPARE STORE 18
14 MEAT & FISH WASHING AREA 15
15 UNIFORM / LINEN STORE 28
16 VEG. WASH 10
SUBTOTAL 330
COOKING & PREPARATION AREA
1 FISH PREPARATION AREA 32
2 BUTCHER'S SHOP 35
3 VEG. PREPARATION AREA 100
4 MEAT PREPARATION AREA 100
5 CONFECTIONARY 35
6 BAKERY 35
SUBTOTAL 337
GARBAGE AREA
1 DRY TRASH STORE 15
2 GARBAGE SORTING 15
4 GARBAGE WALK IN REFEREGIRATOR 5
SUBTOTAL 35
TOTAL 748
GUEST ROOMS
TOTAL NUMBER of KEYS - 256
CORRIDIR WIDTH - 3 Meters
TYPE OF GUESTROOM Nos. AREA TOTAL AREA

1 DELUXE SUITES 10 46 460
2 STANDARD ROOMS 230 34 7820
3 DUPLEX SUITES 6 64 384
4 PRESIDENTIAL SUITE 5 86 430
5 STANDARD SUITES 5 43 215
TOTAL 9309
BANQUET AREA
1 BALL ROOM - 400 PAX 440
2 BANQUET HALL - 150 PAX 165
3 BOARD ROOM 1 - 35 PAX 42
4 BOARD ROOM 2 - 35 PAX 40
5 MEETING ROOM - 20 PAX 30
8 PRE FUNCTION 270
9 BANQUET EQUIPMENT 85
10 BANQUET KITCHEN 250
11 TOILETS 65
12 STORE/SALES 25
13 PANTRY 30
14 LOBBY 90
15 MISCELLANIOUS AREAS 40
TOTAL 1572
DINING AREA
1 ALL DAY DINING - 120 COVERS 320
3 24 HOUR COFFEE SHOP 170
4 COCKTAIL LOUNGE + BAR 480
5 SPECIALITY REST. + DISPLAY KITCHEN- 250 COVERS 650
5 TOILETS - 28 Sq. Mts. For EACH 112
173
TOTAL 2
HEALTH AREA
1 GYM 300
2 STORE ROOM 35
3 SAUNA ROOMS (M+F) 150
4 STAFF AREA (M+F) 35
5 UNISEX SALON 45
6 CHANGE ROOMS (M+F) 80
7 TREATMENT ROOMS + COUPLE MASSAGE 80
8 YOGA ROOM 35
TOTAL 760
BASEMENT PARKING
Nos. AREA TOTAL AREA
GUEST CAR PARK (INCLUDING VALET
1
PARKING) 100 35 3500
2 RESTAURANT CAR PARK 30 35 1050
TOTAL 4550
AREA HEADS FINAL AREAS

LOBBY 1186
FRONT OFFICE 1187
RECREATION & RETAIL 1188
SWIMMING POOL 1189
BACK of HOUSE 1190
LAUNDRY 1191
KITCHEN & WASTE MANAGEMENT 1192
GUEST ROOMS 1193
BANQUET AREA 1194
DINING AREA 1195
HEALTH AREA 1196
PARKING 4550
CIRCULATION SPACE at 25 % OF TOTAL
4412
BUILTUP
GRAND TOTAL 22,063 Sq. Mts.
FINAL AREA STATEMENT
SITE AREA = 4.3 ACRES (17,365 Sq. Mts.)
ALLOWED F.A.R = 1.5
PERMISSIBLE BUILTUP AREA = 26,047 Sq. Mts.
TOTAL CALCULATED BUILTUP AREA = 22,450 Sq. Mts.

7. DESIGN PROPOSAL
7. DESIGN PROPOSAL
7.1 INTRODUCTION
While starting with the concept, the first step which was carried out was to analyze
the site once again, start from the outside and work my way inside.
The following figure shows the final site analysis and some relevant points to be kept
in mind while designing the building.
Figure 7-1: Site Analysis

Source: Author
The conclusions which were drawn from the study of the site were as follows:
 The water bodies are of temporary nature and don’t affect the topography or
the micro climate of the site in any manner. Thus the ditches could be filled
and the site could be considered a flat site with a slope of 1:60 towards the
South-Eastern part.

7. DESIGN PROPOSAL
 Since there is a natural slope on the site, thus the drainage services are
aligned towards the South-eastern part of the site.
 The North-Western corner of the site is its highest point. Thus, the over-head
tank shall be placed at that point.
 The 9 meter service road on the North-Eastern part of the site allows for a
service entry from the North-Eastern corner.
 The service road would connect to the service yard and would act as a staff
entry to the hotel.
 The landscaped part of the site would double up as a spill over space for
Banqueting facilities, or as an outdoor event space.
 The size and shape of the site pretty much makes it clear that the longer side
of the footprint of the building would lie along the longer side of the site.
 Owing to the views provided by the site, the guest room tower should be
provided with large windows, but the climate of Bhopal does not allow that,
thus the fenestrations would be of a constricted size and horizontal louvers
shall be provided as and when necessary.
7.2 PROXIMITY CHART
A proximity chart was prepared as an inference of the case studies and a general
study of hotel design (literature survey). It shows the connectivity between
important spaces and thus was very helpful in zonal planning of the building.
The major areas considered for the study were:
 Lobby  Banquet Area

 Front Office  Dining Area
 Recreation & Retail  Health Area
 Swimming Pool  Parking
 Back of House
 Laundry
 Kitchen
 Guest Rooms
7. DESIGN PROPOSAL
Figure 7-2: Proximity Chart

Source: Author
7.3 SPACE CONNECTIVITY
After the study of the proximity matrix, a bubble diagram has been prepared below
which shows a general approach to the hotel design keeping in mind the connectivity
between different spaces. This is important as it will decide the schematic
distribution of the different zones according to their usages.
Mentioned below are the figures depicting the bubble charts. One think to note
about the charts are that the bubbles are proportional to each other.

7. DESIGN PROPOSAL
Figure 7-3: Bubble Diagram

Source: Author
7.4 CONCEPT DEVELOPMENT
7.4.1 POINTS TAKEN INTO CONSIDERATION
 Balanced consideration of Site

 Environment
 Space Requirements
 Functionality
 Connectivity
 Convenience
 Aesthetics
Taking the above points into consideration, a building was designed that would meet
all the necessary requirements mentioned earlier in the report. The most important
point that was considered was to make the design functionally viable. Making the
design technically and functionally sound was of paramount importance.

7. DESIGN PROPOSAL
7.4.2 CONCEPT
The most important factor for a business traveller, in this case a customer or a guest,
is the time he/she saves while out on work. The average business traveller who stays
at a hotel has come to that city for a concerned work. Utmost importance is given to
save time and get as much relaxation as one can have in the time left out of work.
The objective of a 5 Star business hotel is to provide the luxury of comfort living and
providing a great time for which the guest resides in the building.
Considering the fact that ‘TIME’ is the key factor in all this, a device representing
time was chosen to start with the form factor of the structure, i.e. an ‘Hour Glass’.
Given the elongated shape of the northern side of the site, the hour glass could be
contorted into the shape of a building.
The figure below explains the process of development of form of the building.
Figure 7-4: Development of Form

Source: Author

7. DESIGN PROPOSAL
As can be seen from the above figure, there are two parts of the hour glass and they
are extruded at different heights.
The mass with the lesser height is the part which comprises the banqueting facilities
and a restaurant. Evidently, the part with the greater height is the guest floor tower
which also comprises other facilities such as gym and shopping arcades.
7.5 PLANNING PRINCIPLES
7.5.1 SITE PLANNING
Below shown, in Fig. 75, is the site plan of the proposed Hotel. Now the basis of
judging of the qualitative aspects of the proposed design would follow the same
criteria as the case studies.
Figure 7-5: Site Plan of the Proposed Hotel

Source: Author

7. DESIGN PROPOSAL
With reference to the site plan, the building is designed, keeping in mind the
nuances of the site. Major stress has been given to minimize the site circulation and
thus the paved areas. As can be observed from the above figure, the spillover areas
for the banquet and the Coffee Shop are integrated into the landscape of the Hotel.
Along with the green terrace on top of the main lobby, the landscaped areas shape
the building into a quite dynamic and flowing model.
Originating from the concept of infinity shaped building; the proposed design is
shaped according to the shape and positions of the public spaces and the connecting
circulation networks.
7.5.2 GUEST ROOM FLOOR
 Orientation of the building and plan configuration selected not only to

enhance views but to reduce energy expenses for heating and air
conditioning
 Minimize the impact of lateral wind loading on the structure.
 Reduce as much as possible the walking distances for both guest and the
house keeping staff
 Adequate number of linen storage and vending areas, and small electrical
and phone equipment rooms
 Choice of a plan type is the result of a balanced consideration of site,
environment, and space requirements
The figure below shows a typical guest room floor. The highlighted areas are the
major functional space types in that floor. Each of the spaces’ shares is compared
with total area of that floor. The pie chart below shows the same.
This when compared to the case studies done, was found out to be more efficient
and nearer to what the guidelines dictated.

7. DESIGN PROPOSAL
Figure 7-6: Typical Guest Room Floor

Source: Author
CIRCULATION AREA DISTRIBUTION IN

PROPOSED DESIGN
5%
4%
18% Guest Transport

Service Core
Common Corridor
Guest Rooms
73%
The above plan in Fig. 7-6 shows a typical guest room floor with the respective areas
allocated to respective areas, vis-à-vis, guest transport, service core, common
corridor and the rest of it went to the guest rooms. The pie-chart above shows the
exact share of each space in the overall space allocation in the typical floor.
7.5.3 BASEMENT SERVICES
Basement floor of the hotel contains parking facilities for the guests, including valet
and self-parking. It also contains the service rooms such as, D.G Room, HVAC plant
room, Pump room and Electrical and maintenance workshop.

7. DESIGN PROPOSAL
Figure 7-7: Basement Plan of Proposed Hotel

Source: Author
7.5.4 LOWER GROUND FLOOR
The lower ground floor of the hotel contains many essential areas. They are as
follows:
 Back of House Facilities

 Health Area – Spa and Sauna Rooms
 Laundry services
 Central kitchen
Figure 7-8: Lower Ground Floor Plan

Source: Author
7. DESIGN PROPOSAL
7.5.5 GROUND FLOOR
Figure 7-9: Ground Floor Plan of proposed Hotel

Source: Author
In Figure 7-9, the ground level plan of the hotel is shown. This shows the placement
of different public spaces on the floor. As can be seen, most of the public spaces are
accounted for except two restaurants and the business zone which are on different
floors.
As can be seen from the Fig 7-10, i.e. the

main lobby of the hotel, the lobby space
is flanked two huge floor to floor
heighted curtain walls. This results in a
huge amount of day lighting flowing in
from three sides. The planning of the Lobby is in accordance to the
recommendations derived from the case studies and thus is centrally placed, from
which all the circulation networks are joined.

7. DESIGN PROPOSAL
Figure 7-10: Main Lobby of Proposed Hotel

Source: Author
This results in better security overview and efficient circulations for both guests and
the staff. The service core is also so placed as to screen the movement of the support
staff from the guests, but provide required assistance as and when necessary.
The proposed design thus learns from the mistakes of the case studies and improves
upon them for a better evolved design.

7. DESIGN PROPOSAL
The following pages contain all the necessary drawings to explain the design
proposal.
5. Site Plan 1. Typical Guest Floor Plan

6. Basement Level Plan 2. Elevations
7. Lower G.F Plan 3. Rendered Views
8. G.F Plan 4. Photographs of Physical
9. First Floor Plan Model
10. Second Floor Plan
11. Third Floor Plan

8. ADVANCED OBJECTIVE
8.1 INTRODUCTION
The topic chosen for an advanced objective is the Central Kitchen design of the
proposed hotel. Unlike household kitchens, industrial kitchens have large scale
equipment to mass produce food for one or many restaurants at a time. But the
major function of the Central Kitchen in a hotel is to serve the residing guests. In a
hotel, not necessarily the guests would be ordering form any restaurant but they
could choose form multi cuisine items form the central menu of the hotel. Thus the
central kitchen not only has to serve to restaurants but also have the additional load
of serving the guests directly.
The following chapters would briefly describe the design considerations of a central
kitchen planning and at the end the final central kitchen design of the proposed
hotel would be shown. The detailed drawings comprising of detailed plans and other
illustrations are attached in the annexure part of the report.
8.2 SPATIAL PLANNING
8.2.1 SPATIAL REQUIREMENTS
A well planned kitchen should:
 Provide adequate storage for raw materials

 Provide adequate space for food being prepared
 Provide adequate space food awaiting service
 Provide adequate storage for equipment, utensils, crockery and cutlery
 Be efficient and effective in terms of movement of staff, equipment,
materials and waste
 Provide an area for checking in stock

To maintain effective movement through spaces, the area per person according to
use of the equipment has been established by IS 6074: 1971 (Code for Functional
Requirements of Hotels, Restaurants and other food service establishments). It is
recommended that in a kitchen each person needs 10 m2.
8.2.2 WORK FLOW
The premises shall be designed so that there is a continuous progression of food

from delivery to storage, through to preparation and the finished product.
8.2.2.1 Food Delivery or Receiving
This includes the receiving of purchased goods, which involves: handling, checking,
recording, unpacking or packing. Some of these functions may be combined or not
needed depending on the size of the kitchen.
8.2.2.2 Storage
The amount of storage space and the type of storage will depend on:
 The size of the kitchen

 The volume of business
 Delivery frequency
 The length of storage
 The type of storage (frozen, refrigerated or dry)
Storage of meats and poultry should be separate from dry foods, vegetables, fruit
and pastry. The area for vegetable preparation should be near the delivery door.
8.2.2.3 Preparation and Cooking
The main preparation areas in food premises are for:
 Meat preparation
 Vegetable preparation

 Fish preparation
 Pastry/dessert preparation
Figure 8-1: Connections of Veg. & Meat Prep Areas

Source: (Neufert and Neufert, n.d.)
The raw meat preparation area should be separated from the cooked food handling
area. If the kitchen is large, there could be a physical barrier between the two areas.
8.2.2.4 Clean Crockery
Storage for clean crockery should be close to the washing up facility to minimize
excess movement around the room.
8.2.2.5 Food service
The type of service (a la carte, fast food, café or banquet) will direct how the serving
function is performed. The most common service is plate service, which requires
pick-up points next to the cooking area. The pick-up point arrangement should
consist of heating lamps or a bain-marie. Side dishes to the meal such as bread or
butter are usually located at waiter stations or in the cool room. There should be a
separate pick-up point for chilled food such as desserts. The pick-up point
arrangement is critical for an efficient in and out flow of waiter traffic. The flow
should avoid any cross-traffic or backtracking. Provisions should be made for waiter
traffic in the kitchen layout.

8.2.2.6 Waste food and dirty crockery
There should be an allocated space for the disposal of waste food and dirty crockery
near the entrance to the dining room doors. A wash-up area or commercial
dishwasher should be located adjacent to the area for dirty crockery. This ensures
that there is a flow from the waiting staff bringing in dirty crockery, to the disposal of
food and the washing of dirty crockery, with minimal movement around the room.
The following is a suggested list of possible cleaning/storing methods and

equipment:
 Collection benches for pots and crockery

 Stainless steel racking for pots and pans
 Stainless steel racking for plates
 Stainless steel drawers for cutlery
 Bench loading dishwasher with a capacity for 40 plates per 5 minute cycle
 Large volume sinks
 Plate rinse hose
 Drainage grid on the floor
 Exhaust fan
 Waste disposal bin (differing bins for recyclables)
 Glass racks
 Dining room doors dividing the food preparation area from the washing-
up/dishwasher area. There should be an allocated area to allow plates to be
scraped immediately and put through the washing up area

8.2.3 WORK SPACE DIMENSIONS
It is recommended that provision be made for the following:
Clearances
 Up to 1200 mm clearance in front of storage areas with a sliding door

 1200 mm x 1200 mm clearance in front of other rooms with swinging or
folding doors (e.g. dining room/server doors)
Cupboards and shelves
 Sliding shelves under the kitchen counter and built-in oven

 Insulate or build an enclosure around the pipes under the sink to avoid risk of
burns while allowing for proper clearances
Stove and cook top
 Controls on the side or in front depending on the size of the oven

 The standard 920 mm above floor level is recommended for the stove and
positioning it near that part of the kitchen counter used for food preparation
 Range hood equipped with an easy-to-reach control
 Electrical outlets at least 400 mm above floor level
 Kitchen counter- electrical outlets 1050 mm above floor level
 Ensure that all switches, thermostats, etc. are easy to activate with one hand
8.3 WALLS and CEILINGS
8.3.1 CEILINGS
The average height for a ceiling in a commercial kitchen should be not less than
2400mm. This includes all preparation and storage areas. The finished ceiling surface
must not have any perforation or exposed joints, cracks or crevices. This is to

prevent the contamination of food and enable effective cleaning of the surface. This
also ensures that the ceiling is pest proof.
Suspended acoustic tile ceilings are not permitted in food preparation areas or
where food is displayed or served. They are difficult to clean to the required hygiene
standards and may harbor dust, grease and insects at the top of the drop ceiling.
The wall-to-ceiling junction must be tightly joined and sealed. The junction must be
constructed so that no dust, grease or food particles can collect in the joint.
Where a sealant is used in the ceiling joint it must be made of a material that is
impervious and washable.
It is recommended that ceilings and walls in the kitchen be painted in a light shade.
This is so that dirt and grease are more easily visible and therefore seen and cleaned.
Recommended finishes include:
 paint finish on flush plasterboard linings
8.3.2 WALLS
The finishes on the walls must be impervious to grease, food particles and water.
The finish must be smooth and even. The surface should have no buckles, ledges or
exposed fixings.
The finished surface of the walls must be easy to clean.
Recommended finishes include:
 Paint finish on hard plaster or flush plasterboard linings

 Ceramic tiles with epoxy grout
 Stainless steel or aluminum sheet with welded joints and sealed fixings
 Laminated plastic sheeting
 PVC sheeting, which is welded at the seams
8.4 FLOORING
This section provides information on flooring within a commercial kitchen area,

including drainage and selection of materials.
8.4.1 FLOOR FINISHES and SERVICEABILITY
Floors in food premises must be able to be cleaned effectively and thoroughly, must
not absorb grease, food substances or water, harbor pests, and should be laid so as
not to cause pooling of water.
Following is a list of suitable commercial kitchen flooring surfaces:
 Stainless steel with a non-slip profile and welded joints

 Ceramic tiles with epoxy grouting
 Quarry tiles with impervious sealer
 Polyvinyl sheet or tiles with heat welded joints
 Steel trowel case hardened concrete with epoxy sealant
The use of PVC Sheet or tiles should be avoided adjacent to hot fat appliances such
as deep fryers.
It is imperative that all commercial kitchen floors and staff amenities floors have a
non-slip surface.
In all cases, installation should be undertaken by appropriately qualified

tradespersons to ensure proper adherence to the substrate, and adequate sealing of
joints to maintain an impervious surface.
Flooring should be cleaned and maintained in accordance with manufacturer’s

instructions in order to maintain slip-resistance.

8.4.2 FLOOR DRAINAGE
The substrate of commercial kitchen floors should preferably be concrete, and

graded to floor drainage outlets to prevent pooling of water.
Drainage outlets should be located adjacent to water supply points including sinks,
basins and dishwashers.
Special attention should be given to the installation of floor finishes at the junction
drainage outlets to prevent the build-up of dirt and grease and maintain the integrity
of the waterproofing.
8.4.3 FLOOR and WALL INTERSECTIONS
The junction of floor and wall surfaces can become a source of contamination
through the build-up of grease and dirt. It is recommended that the junction be
coved to assist with cleaning.
8.5 DETAILED DRAWINGS of PROPOSED CENTRAL KITCHEN
The detailed drawings of the proposed central kitchen could be found in the
following pages.
Drawings given in the following pages are:
1. Detailed Layout of Central Kitchen

2. Detailed Illustrations of Equipment & Spaces

9. INFERENCES
9. INFERENCES
9.1 IMPORTANT LESSONS LEARNT
The thesis project made some indelible marks on the collective knowledge of my
architectural education. Some of the important things learnt from the Hotel design
process are as follows:
 Efficient space planning of commercial properties where each square inch has
a premium market value
 Creating functionally efficient and robust layouts which in result would make
up a holistic recreational building
 Getting to know the various Brand Standards used in international hospitality
industry
 Efficient site planning in a small site
 Creating a 5 star property without compromising on either bye-laws or
aesthetics
 Various technical details of Central Kitchen and service floors
9.2 ACHIEVEMENTS
The following table summarily concludes some of the aspects of the design and thus
quantifies all the studied data and findings gleamed from them.
Table 9-1: Assessment of Circulation Space

Source: Author
ASSESSMENT CRITERIA WESTIN RADISSON PROPOSED
GURGAON BLU DESIGN
Response to Site Constraints 8 6.5 7.5
Shape of Building 8.5 7 7.5

Placement of Public Spaces 7 8 8.5
Main Lobby lighting 9 6.5 8.5

Width of Circulation Space 7 8 7.5

9. INFERENCES
Service Network Connection 7.5 8 7
Segregation of Staff & Guest 8 7.5 8

Movement
Integration of Landscape into 8.5 7 7.5
Building Design
Overall Building Design 8 8 8
TOTAL 71.5 66.5 70
The ratings are provided by the thesis guide and self-assessment. All the ratings are
out of 10.
As can be seen from the above table, the proposed hotel fares better than the
design of Radisson Blu, but is slightly behind WESTIN Gurgaon.
9.3 RECOMMENDTATIONS for FURTHER RESEARCH
After finding out the shortcomings and achievements of the design proposal it is
hereby observed that some spaces could have been designed in a better manner and
could be improved upon. Some spaces were not designed according to ideal
conditions due to shortage of space or time constraints. For example, shopping
arcades, health areas and back of house could have been more detailed.
These shortcomings could be overcome by further research and more meticulous

work by students.

BIBLIOGRAPHY
Bibliography
1. Abdullah, M.G. (2013) Encyclopaedia Brittanica, 12 February, [Online],
Available: http://www.britannica.com/EBchecked/topic/64172/Bhopal [20
May 2013].
2. Allen, E. (2005) How Buildings Work: The Natural Order of Architecture, 3rd
edition, Oxford: Oxford University Press.
3. Brawne, M. (2008) Architectural Thought: The Design Process and The

Expectant Eye, Oxford: Architectural Press.
4. Callender, J. and Chiara, J. (1983) Time Saver Standards – Building Type,

Singapore: McGraw-Hill.
5. Cuttle, C. (2003) Lighting by Design, 1st edition, Oxford: Architectural Press.
6. Ganslandt, R. and Hoffman, H. (1992) Handbook of Lighting Design, 1st

edition, Braunschweig: ERCO Leuchten GmbH.
7. Gast, K.-P. (2007) Modern Traditions - Contemporary Architecture in India, 1st

edition, Berlin: Berkhauser.
8. HRACC (2011) Guidelines for Star Rating of Hotels, New Delhi: Ministry of
Tourism.
9. Lapierre, D. (2002) Five Past Midnight in Bhopal, Warner Books.
10. Lawson, F. (1996) Hotels, Motels, and Condominiums, London: Architectural

Press.
11. Merritt, F.S. and Ricketts, J.T. (2000) Building Design and Construction
Handbook, 6th edition, New York: McGraw-Hill.
12. Mittal, K. (1990) History of Bhopal State: Development of Constitution,

Administration and National Awakening, 1901–1949, South Asia books.
13. Neufert, P. and Neufert, E. (n.d) Architect's Data, 3rd edition, Oxford:
Blackwell Science.
14. Pickard, Q. (2002) Architect's Handbook, 2nd edition, Malden, MA: Blackwell
Science.

BIBLIOGRAPHY
15. Poore, J. (1994) Interior Color By Design, 1st edition, Gloucester: Rockport
Publishers Inc.
16. Richardson, A.E. and Corfiato, H. (1956) Design in Civil Architecture, 1st
edition, New York: Philosophical Library.
17. Sebestyen, G. (2003) New Architecture and Technology, 1st edition, Oxford:
Architectural Press.
18. Singh, J.P. (1998) City Planning in India: A Study of Land Use of Bhopal, Mittal
Publications.
19. Various (2013) ask.com, 13 May, [Online], Available:

http://www.ask.com/wiki/Hotel [21 May 2013].
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5 Star Business Hotel at Bhopal: A Design Proposal

Thesis · May 2013

Internal research work View project

The user has requested enhancement of the downloaded file.

Triveni Prasad Nanda

Under the Guidance of

SCHOOL OF PLANNING AND ARCHITECTURE, BHOPAL

[27/05/2013] [Triveni Prasad Nanda]

Ar. Nayana R. Singh

Dr. Sanjeev Singh Prof. Ajay Khare

B. Arch. Thesis Coordinator, SPA Bhopal Director, SPA Bhopal

Triveni Prasad Nanda

Under the Guidance of

SCHOOL OF PLANNING AND ARCHITECTURE, BHOPAL

School of Planning and Architecture Triveni Prasad Nanda

The history of hotels is intimately connected to that of civilizations. Or rather, it is a

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

 To design a hotel responding to the site conditions

5 STAR BUSINESS HOTEL AT BHOPAL Page 1

5 STAR BUSINESS HOTEL AT BHOPAL Page 2

1.6 PROJECT DETAILS

 Site Area : 17,365 Sq. M (4.3 Acres. Approx.)

5 STAR BUSINESS HOTEL AT BHOPAL Page 3

Examples may include: Conrad Hotels, InterContinental Hotels, Ritz-Carlton,

Examples may include: Staybridge Suites, Homewood Suites by Hilton,

Examples may include: Hilton Grand Vacations, Marriott Vacation Club

2.3 CLASSIFICATION OF HOTELS ACCORDING TO MINISTRY OF TOURISM

5 STAR BUSINESS HOTEL AT BHOPAL Page 6

5 STAR BUSINESS HOTEL AT BHOPAL Page 7

Figure 2-1: Minimum Requirements for 5 Star Hotels

5 STAR BUSINESS HOTEL AT BHOPAL Page 8

2.4 TYPICAL ARRANGEMEMT OF HOTEL AREAS

Hotels provide a service to their customers whose requirements are:

• Clean, quiet and comfortable rooms

• Good service, and

• Value for money

• Location of the main kitchen, and

• Provision of an efficient duct system

Four distinct types of areas are involved:

Figure 2-2: Typical Arrangements of Major Areas of

Source: Pickard, Q., (2002), Architect’s Handbook, Malden, MA, U.S.A

5 STAR BUSINESS HOTEL AT BHOPAL Page 9

2.5 CIRCULATION SPACES

5 STAR BUSINESS HOTEL AT BHOPAL Page 10

Figure 2-3: Flow Diagram of a typical hotel

Source – Pickard, Q., (2002), Architect’s Handbook, Malden, MA, U.S.A

5 STAR BUSINESS HOTEL AT BHOPAL Page 11

2.6 CRUCIAL DECISIONS

2.6.1. PARKING: VALET OR SELF-PARK

2.6.2 LUGGAGE HANDLING: BY GUEST OR BELLMAN

Another decision to be taken here is if the luggage is to be carried in the public

5 STAR BUSINESS HOTEL AT BHOPAL Page 12

2.6.3 FRONT DESK PROCEDURES: COMPUTERS, ROOM STATUS

2.6.4 GUESTROOM FOOD SERVICE: CART OR TRAY

Figure 2-4: Typical Service Area

Source – Pickard, Q., (2002), Architect’s Handbook, Malden, MA, U.S.A

5 STAR BUSINESS HOTEL AT BHOPAL Page 13

Figure 2-5: Typical Connection from Lobby to other Areas

2.6.5 RESTAURANT SERVICE: HOURS, TYPE OF SERVICE, OUTDOOR

Table 2-1: Space Requirement in a Typical Restaurant

Source – Pickard, Q.,

maximum proximity to the main lobby, as it would be dedicated to the non-