CASE STUDY OF CHROME,

KOLKATA

CASE STUDY

SITE
ANALYSIS

AREA
PROGRAMMIN
G

DESIGN
PRINCIPLES

 THIS SMALL PLOT FOR A BUSINESS HOTEL HAD A HEIGHT LIMITATION

OF 24 METRES
THE HOTEL IS PLANNED IN EIGHT LEVELS
PUBLIC SPACES OCCUPY THE FIRST THREE LEVELS
FOUR LEVELS OF ROOMS ABOVE
A ROOFTOP LOUNGE BAR ON THE TOPMOST FLOOR
SINCE THERE WAS NOTHING IN THE SURROUNDINGS TO LOOK OUT
TO AT THE LOWER LEVELS, THE ENTIRE VOLUME COMPRISING OF THE
PUBLIC SPACES AND THE VERTICAL CIRCULATION IS PUNCTUATED BY
SMALL 45 CM DIAMETER CIRCULAR OPENINGS
THESE OPENINGS ALLOW NATURAL LIGHT INTO THE PUBLIC SPACES
AT DAYTIME AND ARE MADE OF FRIT GLASS SO THAT THE EXTERIOR
IS PURPOSELY NOT SEEN AND THE PUBLIC SPACES HAVE AN IDENTITY
OF THEIR OWN ONCE ONE ENTERS AND EXPERIENCES THEM
EACH OPENING IS LIT BY LEDS DURING THE EVENING HOURS THAT
CHANGE COLOUR AS THE NIGHT PROGRESSES, MAKING THE

AREA
ANALYSIS

1. ENTRANCE LOBBY - 75
2. LOUNGE 70
3. RECEPTION 4. ADMINISTRATIVE - 150
5. COFFEE LOUNGE 140
6. SATELLITE KITCHEN 7. HT ROOM 25
8. TRANSFORMER ROOM 9. SERVICE LIFT 10.MAIN KITCHEN 250
11.RESTAURANT 12.COFFEE SHOP 13.STANDARD BEDROOM 14.SUITE 50
15.POOL WITH DECK - 400
16.BAR 17.GYMNASIUM 18.STAIRCASE/ LIFT LOBBY -

25
60
40
10
300
50
25
175
150
110

BED SPACING

DOUBLE
BEDROOM 1

DOUBLE
BEDROOM 2

EXECUTIVE AND PRESIDENTIAL SUITES

DOUBLE
BEDROOM 3

JUNIOR SUITES

Toilet
alignment
with corridor
and without
corridor
showing
position
of
TOILET SPACING
service ducts
The floor is organized with hierarchy of
spaces ranging from guest stairs to
presidential suites and the service is
well distributed by connecting pantry
and linen services along with separate
management spaces at each floor , with
provision for separate service stairs ,

AREA COMPARISON
FACILITIES

AREA AS PER
DESIGN BRIEF

VIVANTA BY TAJ

JAYPEE
CONTINENTAL

ENTRANCE LOBBY,
RECEPTION

300

200 + 185

190 + 55

CONCIERGE, CLOAK ROOM

100

120

75

COFFEE SHOP WITH

PANTRY

150

100

360

ALL-DAY DINING

150

320

310

SPECIALTY RESTAURANT

150

385

70 + 115

540

100

40 x 3

300 x 1

100

HEALTH SPA

250

250

GYMNASIUM

150

200

300 x 2

750 x 1

125 x 3

200 + 140

185 + 120

390

90

400

90 + 45 + 45

CAF

BAR LOUNGE
BUSINESS CENTRE

BANQUET HALL
MAIN KITCHEN AND STORE
SWIMMING POOL

FLOW DIAGRAM
OF HOTEL
SERVICES

AREA
PROGRAMMING OF
KITCHEN (500
GUESTS)

TO COFFEE SHOP

TO RESTAURANT

ROOM
SERVICE
25m2

SERVICE
BAY
8m2

DISHWAS
H 60m2

GARBAG
E
50m2

WAITERS AREA
25m2

EMPLOYEE
ENTRANCE

FINAL COOKING
AREA 50m2

FOOD
CHECKER
TIME
KEEPER

COOKING AREA
100m2
BANQUET
SERVICE
100m2
HOT & COLD STORAGE
CARTS 100m2

TO BANQUET
` ROOMS

EMPLOYEES
CAFETERIA 60m2

SALAD
&
GARDE
MANGE
R
30m2

CHECKE
R 8m2

LOADING
DECK

FOOD
STORAGE
&
PREPARATI
ON
200m2
BAKE
SHOP
50m2
SERVICE
LIFT/
STAIRCAS

EMPLOYE
E LOCKER
ROOM
80m2

HOUSEKEEPE
R

FLOW DIAGRAM OF
BANQUET AND SERVICES

AREA PROGRAMMING FOR BANQUET HALL (400

GUESTS)
1.Staff Room with lockers, change rooms, Washrooms2.Staff Dining for 50 persons at a time 60
3.Staff Rest room
100
4.Administrative office 50
5.Executive Staff rest room
50
6.Executive Staff Dining
30
7.Executive staff locker/change room, washrooms
80
8.Beverage store
40
9.Meat store
40
10.Main Kitchen store
150
11.Main Kitchen 12.Dish wash and store
60
13.Crockery store
60
14.Stewards store room
40
15.Service trolley storage
16.Staff Room with lockers, change rooms, Washrooms17.Staff Dining for 50 persons at a time 60
18.Staff Rest room
100
19.Administrative office 50
20.Executive Staff rest room
50
21.Executive Staff Dining
30
22.Executive staff locker/change room80

80

200

100
80

AREA PROGRAMMING OF
FACILITIES

ENTRANCEENTRANCE FOYER =50 SQ.M

RECEPTION INCLUDING HELPDESK& CONCEERGE RECEPTION=
80SQ.M (8 PERSONS)
FRONT LOBBY (ONLY CIRCULATION SPACE)=
100 SQM
OFFICE LOUNGE= 60SQM (12 PERSONS)
GUEST LOUNGE= 125SQ.M (45 PERSONS)
FRONT OFFICE=
40 SQ.M (5 PERSONS)
TOTAL=450 SQ.M
SPECIALITY RESTAURANTSITTING + CIRCULATION=
200 SQ.M
SATELITE KITCHEN=100 SQ.M
CAPACITY =28 PERSON
TOTAL=300 SQ.M
RETAIL SHOPS AREA =20 SQM
TOTAL FOR 5 NOS= 100 SQ.M
ALL DAY DINNING + BARBEQUE+COFFEE SHOPSITTING + CIRCULATION =
440 SQ.M
TOILET= 20 SQ.M
CAPACITY =
100 PERSONS
TOTAL=460 SQ.M

5. MAIN KITCHENFOR ALL DAY DINNING +BARBEQUE +COFFEE SHOP.

AREA =220 SQ.M
6.MAIN STOREKITCHEN STORE=110 SQ.M
MEAT STORE=40 SQ.M
TOTAL =150 SQ.M
7.LOUNGE BARFOYER=25 SQ.M
SITTING +CIRCULATION=175SQ.M
TOILET=15 SQ.M
CAPACITY=55 PERSONS
TOTAL=215 SQ.M
8.TOILET AT LOUNGETOILET FOR MIN PERSON=200
TAKING 60%=120 MALE AND 80 FEMALE.
NUMEBR OF WC FOR MALE=3,URINAL=3,WASHBIASIN=3
NUMBER OF WC FOR FEMALE=4,NUMBER OF BASIN=4
TOTAL =20+35=55 SQ.M
9.BANQUET HALLSITTING +CIRCULATION=235 SQ.M
CAPACITY=100 PERSON
FOR 2 NOS AREA=235*2=470
PRE FUNCTION AREA =200 SQ.M
KITCHEN +STORE=165
TOTAL=470+165+200=835 SQ.M
SERVICE=300 SQ.M

10.MEETING ROOMTOTAL CAPACITY PER ROOM=30

AREA=90 SQ.M
TOTAL FOR 3 NOS=90*3=270 SQ.M
11.TOILET FOR BANQUET AND MEETING ROOMTOTAL CAPACITY=200+90=290
TAKING MALE =190 MALE AND 100 FEMALE
NUM OF WC FOR MALE=4,URINAL=4,WASH BASIN=4.
NUM OF WC FOR FEMALE=4,WASH BASIN=4
TOTAL AREA FOR TOILET=25+25=50 SQ.M
12.COMMON FOYER FOR BANQUET AND MEETING ROOM=50 SQ.M
13.SPARECEPTION=10 SQ.M( 3 STAFF)
MESSAGE PARLOUR=5 SQ.M
5 NOS OF MESSAGE ROOM=(5*50)=25
4 HAIR CUT CHAIR,3 MANICURE STATION,3 PEDICURE STATION,2 SHAMPOO STATION
LAUNDRY =4 SQ.M
TOTAL=100 SQ.M
14.GYMOFFICE=5 SQ.M
WORKOUT AREA=80 SQ.M
FOYER=25 SQ.M
CAPACITY=25
TOTAL=110 SQ.M
COMMON TOILET,LOCKER ROOM OFR SPA AND GYM=90 SQ.M

15.LIFTSGUEST LIFTS=6 NOS

CARGO LIFT=3 NOS
CAPACITY=12 PPERSON PER LIFT
16.DISH WASH =
17.CROCKERY STORE=
18.DRY LINEN STORE=
19.SERVICE TROLLEY STORE=
20.LINEN STORE=
21.LAUNDRY ROOM=
22.MAINTANANCE SHOP=
23.MATERIAL RECEIVING STORE=
24.WET GARBAGE STORE=
25.DRY GARBAGE STORE=
26.REFRIGERATOR ROOM=
27.HEATING,VENTILATION=
28.WATER TREATMENT=
29.ELECTRICAL ROOM=
30.FIRE PUMP ROOM=
TOTAL CARPET AREA=5306 SQ.M
TOTAL BUILT UP AREA=5306+5306*.11=5889.66 SQ.M

30 SQ.M
60 SQ.M
60 SQ.M
100 SQ.M
120 SQ.M
120 SQ.M
200 SQ.M
50 SQ.M
15 SQ.M
40 SQ.M
100 SQ.M
250 SQ.M
100 SQ.M
200 SQ.M
50 SQ.M

31.POOLAREA=21*12=252 SQ.M
LOCKER +TOILET =80 SQ.M
CAPACITY=POOL SIDE SEATING=25 PERSONS.
TOTAL 325 SQ.M

TOTAL PROPOSED GROUND COVERAGE=5899.66+325=6214.66 SQM

PROPOSED GROUND COVERAGE=19.19 %
32.PRESIDENTIAL SUIT2 NOS TOILET AND DRESSING,KING SIZE BED,LIVIND,DINNING,STUDY,VARANDA.
TOILET=3*3=9 SQ.M EACH
DRESSING=5 SQ.M
TOTAL AREA=120 SQ.M
33.JUNIOR SUIT=80 SQ.M
34.DOUBLE BEDROOMSIZE=5*6=30 SQ.M
TOILET=2*3=6 SQ.M
DRESSING=2*2=4 SQ.M
TOTAL AREA=30 SQ.M
34.STAFF ROOM WITH LOCKERS,CHANGE ROOM=80 SQ.M
CAPACITY =25
35.STAFF DINNING =75 SQ.M
CAPACITY=50 PERSONS AT A TIME
36.STAFF REST ROOM=100 SQ.M(FOR 50 STAFF)

37.EXECUTIVE STAFF REST ROOM=50 SQ.M

CAPACITY=30
38.EXECUTIVE STAFF DINNING=50 SQ.M
39.EXECUTIVE STAFF CHANGE ROOM.TOILET=80 SQ.M
40.PARKINGVALET PARKING=2 NOS OF VALETS
GUEST RESERVE PAKING=62
BANQUET PARKING=25
BUS=2

DESIGN PRINCIPLES

ORIENTATION OF THE BUILDING SHOULD BE SUCH THAT SOUTH

NORTH SURFACES OF THE BUILDING SHOULD BE MORE AND
EAST WEST SURFACE SGOULD BE LESS.THIS WILL HELP IN
MORE VENTILATION AND DECREASE SOLAR HEAT GAIN.
THE MAJOR WIND DIRCTION IS FROM SOUTH AND SOUTH WEST
SO MAXIMAM SPACES SHOULD BE EXPOSED TO THESE
DIRECTION .
THE PROPOER HIERARCHY OF THE SPACES SHOULD BE
MAINTAINED.
TYPES OF USERS-

RESIDENTIAL
NON
RESIDENTIAL
PROPOER PRIVACY FOR BOTH THE KIND OF USERS SHOULD BE
MAINTAINED.
BANQUE TS,BUISNESS CENTRE SHOULD HAVE A SEPARATE
ENTRY.
THE SUITES MUST FACE THE ECO PARK.
THE PRESENCE OF METRO RAILWAY LINES AND ADJACENT
BUILDINGS SHOULD BE CONSIDERED IN THE DESIGN KEEPING
THE URBAN FABRIC OF THE AREA IN ACCOUNT.
THERE SHUOLD BE SERVICE FLOOR FOR MAINTANANCE AND
FROM WHERE THE DUCTS ,FIRE DUCTS SHUOLD BE ACCESSED.
PROPER DISPOSAL OF SOLID WASTES AND SEWERS.
EFFORT SHOULD BE MADE TO MAKE IT AN ENERGY EFFICIENT
GREEN BUILDING.

CAR PARKING

BANQUET EXIT

BANQUET ENTRY

ENTRY
BUISNESS
-2
FOYER

WAITING
RESTAURANT 2 LOUNGE

FRONT OFFICE

ENTRANCE
LOBBY

PRE FUNCTION
AREA

POOL

BANQUET
HALL

ALL DAY DINNING,

BARBEQUE,COFFE
SHOP

SERVICE
CORRIDOOR

SERVICE
CORRIDOOR

BANQUET
KITCHEN
+STORE

MAIN
KITCHEN
+STORE

TRUCK PARKING

BUISNESS
-1
BUISNESS3
LOUNGE BAR

STAFF
PARKING

RESTAURANT 1

LUGGAGE
SHOPS
ROOM
ENTRANCE FOYER

SERVICES

RAMP OUT
RAMP TO BASEMENT

SITE ENTRY

CAR PARKING

SITE EXIT

AREA
PROGRAMMING OF
GUEST ROOMS

AREA ( mt. sq.)

BEDROOM TYPE
Standard guest room
50
70
Standard double bedded room
90
100
Junior suite
140
TOILET TYPE
Executive
suite
Presidential room toilet
Presidential
suites queen size
12
bed
Standard and junior suites toilet
10

FLOOR SERVICES AREA ( mt. sq

Pantry with toilet
60
Stairs ( guest)
25
Stairs ( service stair)
11
Lift ( guests )
3.2
Lift ( hot food service )
4.2
Lift ( linen )
3
Linen Store ( fresh kinen )
4

AREA PROGRAMMING OF
GYMNASIUM AND HEALTH
FACILITIES

DESIGN PRINCIPLE
The design has a compact approach so as to reduce footprint
of the building and enable it to achieve green building status.
The slope of landscaping follows the natural slope of the site.
This causes no hindrance to the water flow.
The building is curve towards the south so as to take
advantage of the southern winds.
Reflective glazing to be used to reduce load on artificial air
conditioning.
Rain water harvesting is to be carried out due to the slope of
the landscape which will collect more water.
Solar panels will cover the roof as well as service blocks.
LED lighting to be used to reduce energy consumption.
Main kitchen is connected to most of the restaurants and pubs
thereby reducing the need for satellite kitchens.
Top floor to be kept for presidential suites to cater to their
special requirements.
Infinity pool in the upper floor will provide a breathtaking view
for the guests.