Case Study 5 Start Hotel

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

CAFÉ

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

WAITER’S 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

EMPLOYEE’S 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 

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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.