Guru Nanak Dev University Department of Architecture: Thesis Report

THESIS REPORT 5 STAR HOTEL - I.T. CITY, S.A.S.
NAGAR, PUNJAB
GURU NANAK DEV UNIVERSITY

DEPARTMENT OF ARCHITECTURE
THESIS REPORT
5 STAR HOTEL
SECTOR 66 B, I.T. CITY, S.A.S. NAGAR, PUNJAB.
THESIS GUIDE: SUBMITTED BY:

AR. RANBIR KAUR ZAANVEE BALOTRA
AR. SANDEEP DUA 2016ARA041
10TH SEM, 5TH YEAR
AR. HARPREET SINGH DEPARTMENT OF ARCHITECTURE,
GURU NANAK DEV UNIVERSITY,
AMRITSAR
ZAANVEE BALOTRA- 2016ARA041 SHEET - 1

THESIS REPORT 5 STAR HOTEL - I.T. CITY, S.A.S. NAGAR, PUNJAB
INDEX
CHAPTER 1: SYNOPSIS: 2.7 RECREATIONAL AREA

1.1 PROJECT BRIEF 2.8 THRUST AREA
1.2 VALIDITY AND IDENTIFICATION CHAPTER 3: LIVE CASE STUDY: RADISSON
1.3 AIM BLU, AMRITSAR
1.4 OBJECTIVE 3.1 RADISSON BLU, AMRITSAR
1.5 DESIGN CHALLENGES 3.2 KEY FEATURES
1.6 SCOPE OF DESIGN 3.3 ABOUT
1.7 METHODOLOGY 3.4 APPROACH
CHAPTER 2: LITERATURE STUDY 3.5 ACCESSIBILITY
2.1 FIVE STAR LUXURY HOTEL 3.6 SITE SURROUNDING
2.2 DESIGN CONSIDERATION 3.7 SITE CHARACTER
2.3 AREA CONSIDERATION 3.8 SITE PLAN
2.4 TYPICAL FLOW DIAGRAM 3.9 SITE PLANNING AND ORIENTATION
2.5 HOTEL SPACE ZONING 3.10 PARKING
2.5.1: FRONT OF THE HOUSE 3.11.1 GROUND FLOOR PLAN
2.5.2: BACK OF THE HOUSE 3.11.2 FIRST FLOOR PLAN
2.5.1 1. ENTRANCE 3.11.3 SECOND FLOOR PLAN
2. LOBBY 3.11.4 GUEST ROOMS
3. RECEPTION 3.11.5 UPPER BASEMENT
4. ADMINISTRATION 3.11.6 LOWER BASEMENT
5. GUEST ROOMS 3.12.1 KITCHEN
6. RESTAURANT. 3.12.2 SERVICE FLOOR
2.5.2 1. KITCHEN 3.12.3 LAUNDRY
2. RECEIVING AND TRASH AREA 3.13 CIRCULATION
3. EMPLOYEE AREA 3.13.1 VERTICAL
4. LAUNDRY AND HOUSE KEEPING 3.13.2 HORIZONTAL
5. SERVICES 3.14 SERVICES
2.6 CIRCULATION 3.14.1 HVAC

3.14.2 WATER STORAGE 4.13 INFERENCE/ ANALYSIS

3.14.3 SEWAGE TREATMENT PLANT CHAPTER 5: INTERNET STUDY: BURJ-AL-
3.14.4 ELECTRICITY ARAB
3.14.5 FIRE FIGHTING 5.1 KEY FEATURES
3.15 ARCHITECTURE EXPRESSION 5.2 ABOUT
3.15.1 FEATURES 5.3 DESIGN CONCEPT
3.15.2 MATERIAL AND EXTERNAL FINISHES 5.4 LOCATION
CHAPTER 4: LIVE CASE STUDY: TAJ SWARNA 5.5 ORIENTATION
4.1 ABOUT TAJ SWARNA 5.6 PLANNING
4.2 KEY FEATURES 5.7 EXTERNAL FEATURES
4.3 DESIGN CONCEPT 5.8.1 LOUNGE/ BAR
4.4 LOCATION 5.8.2 DINING
4.5 SITE PLAN
CHAPTER 6: SITE ANALYSIS
4.6.1 GROUND FLOOR PLAN
6.1 LOCATION
4.6.2 FIRST FLOOR PLAN (MECHANICAL FLOOR)
6.2 LOCATION AND SITE
4.6.3 SECOND FLOOR PLA
6.3 SURROUNDINGS
4.6.4 SERVICE FLOOR
6.4 APPROACHES
4.6.5 THIRD FLOOR
6.5 SITE SENSORY
4.6.6 SEVENTH FLOOR
6.6 SITE TOPOGRAPHY
4.6.7 EIGHT FLOOR
6.7 TEMPERATURE
4.6.8 BASEMENT FLOOR PLA
6.8 SITE CONTROL
4.7.1 BASEMENT/ PARKING
4.7.2 KITCHEN CHAPTER 7: DESIGN CRITERIA
4.7.3 FIRE FIGHTING 7.1 FORM OF THE BUILDING
4.7.4 WATER SUPPLY AND TREATMENT 7.2 ORIENTATION
4.7.5 HVAC 7.3 ZONING
4.7.6 SEWAGE 7.4 LANDSCAPING
4.8 SEWAGE 7.5 CIRCULATION
4.9 GUEST ROOMS 7.6 OPEN SPACES
4.10 ELEVATION 7.7 BUILDING PLANNING
4.11 MERITS 7.8 MATERIAL
4.12 DEMERITS 7.9 SUSTAINABILITY

CHAPTER 1- SYNOPSIS:
1.1: PROJECT BRIEF:
 1.1.1: ABOUT THE PROJECT:

The project is about developing a 5 STAR HOTEL on a site located at SAHIBZADA AJIT SINGH NAGAR (MOHALI), PUNJAB.
o LOCATION : Sector 66 Beta, I.T. City, S.A.S. Nagar, Punjab, India.
o SITE AREA : 10 Acre.
o SITE PROPOSED BY : GMADA, PUDA BHAWAN. Sector- 62, S. A. S Nagar, Punjab.
 1.1.2: INTRODUCTION:
 DEFINITION:
A hotel is an establishment that provides for services such as accommodations, meals, and other services for travellers and tourists.
Accommodation can be for any purpose such as overnight stay, holidays, business stay, transit etc.
 NECESSITY OF HOTELS:
o The easiest available form of accommodation for people travelling for work as well as vacation purpose.
o Helps in uplifting economy by promoting tourism as well as generating employment.
o Not only tourists, hotels also act as an escape and form of relaxation for people living nearby by giving them a place to get together
at.

1.2: VALIDITY AND NEED IDENTIFICATION: CHAPTER 1- SYNOPSIS

As the new development takes place in I.T. CITY, the Hotel site is proposed in SECTOR 66 BETA by GMADA. After multiple
discussions with officials in PUDA office, Mohali about the present status of the MASTER PLAN 2006-2031 and the land use plan, the
site is yet Unreserved.
 1.2.1 GOVERNMENT VALIDITY:

o https://puda.gov.in/
o http://gmada.gov.in/en
o http://gmada.gov.in/sites/default/files/2020-10/IT%20City%20unsold.pdf
FIG 1.1: SOURCE: http://gmada.gov.in/ as checked on 10- FIG 1.2: Source: document (PDF) sent by- Harpreet Singh, DISTRICT TOWN PLANNER, S.A.S. NAGAR (dated: JAN
03-21 22, 2021)

 1.2.2 NEED IDENTICATION: CHAPTER 1- SYNOPSIS

According to Hindustan times ‘The City Beautiful’ has seen a 25% increase in foreign tourists and 30% of domestic tourists since it
got UNESCO world heritage status for its Capitol Complex buildings in 2016, yet the 5 star accommodations remain constant thus
creating shortage in peak season.
The site proposed is nearest accommodation from the airport as currently the nearest 5 star hotel falls at a distance of ~10 km from the
Airport.
The increase in tourism increases the demand of luxury accommodations thus making the project viable and valid.
1.3: AIM:
 The hotel design would be an iconic building (CALM/ MODERN ARCHITECTURE STYLE induced with PASSIVE
DESIGNING) which will become a point of attraction for the people.
 The aim is to design an Energy Efficient/ Sustainable building and portraying the measures on exterior and interior expression yet
not compromising the comfort, luxury and aesthetics in any way possible. (THRUST AREA)
1.4: OBJECTIVES:
 To achieve maximum efficiency, thus minimizing the impact on environment and operational cost of the building structure.
 To create a harmonious flow of external and internal spaces with alluring visual connectivity.
 Designing an environment by interplaying the open and built-up spaces for occupational activities such as banquet hall, restaurants,
fitness are, etc. which will enhance the user experience.
 To create efficient service network in order to achieve the highest standards of hospitality industry.
 To optimize resource utilization for reducing net carbon footprint of the building by using 3R’s – Reduce, Reuse and Recycle.
Example: use of solar panels, maximum use of natural light, use of pollution control units in kitchens etc.

1.5: DESIGN CHALLENGES: CHAPTER 1- SYNOPSIS

 To manage the project at building level as well as site level so as to eliminate any negative spaces and keep the surroundings lively
even at odd hours.
 To take in consideration the design of surroundings and open spaces by dividing various zones to create a relationship as one
approaches the building through the main road.
 To make the approaches lively i.e. from main Road to approach gate, then open spaces and finally to the main building.
 To make the building an iconic landmark, yet well connected with the urban surroundings.
1.6: SCOPE OF DESIGN:

Scope of the project is to sustainably design both at site as well as building level to as much extent as possible. The design at site level
will include landscaping, creating recreational spaces, managing dead pockets etc. At building level, the components will include:
 Suites (4-5 types)  Open spaces
 Spas and sauna  Terrace gardens
 Gym  Themed restaurants
 Banquet halls  Show rooms.
 Conference rooms  Kitchen + BOH
 Pools  Administrations
 Vertical gardens  Serviced apartments
 Landscaping  Themed play area.

1.7: METHODOLOGY: CHAPTER 1- SYNOPSIS

CHAPTER 2- LITERATURE STUDY
2.1: FIVE STAR LUXURY HOTEL:

 The rating on the outside of the building are based on an objective facilities and services provided assessment and are not in any way
related to ambiance, charm or other subjective criteria.
 According to the Ministry of Tourism, the classification of operational hotels can be categories into following categories with the aim
of providing contemporary standards of facilities and services available in Hotels:
1 STAR 2 STAR 3 STAR 4 STAR 5 STAR
(Middle Class Hotels) (First Class Hotels) (Luxury Hotels)
 Managed by the  Generally, a part of  Provide average  Provide level of  Highest level of
proprietor chain. level services services above accommodation and
 Basic/ poor standard  Small to medium  Large, well- average. services.
services hotels. appointed and  Rooms are spacious  Highly qualified and
 Basic equipment in  Facilities include decorated spaces and well furnished. multilingual staff.
the room telephones and T.V.  Located near  Room services,  Reception and room
major express amenities and other services open 2 hours.
ways and business facilities are present.  Spacious lobbies and
areas.  Highly qualified room complete with
staff, restaurants, stylish furnishing.
valet parking,  Private swimming
swimming pool and pool, personal Jacuzzi,
fitness centre. car for guest shuttle
services, valet parking
Table 2.1: Hotel Classification.

2.2: DESIGN CONSIDERATION:

In establishing the concept for the site, it is critical to prioritize the programs and goals:
 The views from the public spaces and the guest rooms.
 Alternative amenities for different guest segments, say families or business travellers.
 Conserving a portion of the site for the future development.
Accessibility and Circulation:
 Segregation of the vehicular and the pedestrian routes.
 Access to the service area (load, trash and employee entrance) for max efficiency.
 Provision of loading and unloading areas.
 Segregation of main hotel entrance from the banquet entrance.
View:
Guest rooms view often are crucial and are captured by:
 Orientation of the building.
 Developing the built form.
In case of a low-rise profile or absence of 360 deg. natural view, it is mandatory to:
 Create interesting features or treat the terrain in different ways.
 Designing small gardens or pleasant landscape vistas.
 Directing views across swimming pools or into interior atriums.
CORRIDOR/ CIRCULATION
In case of special view of mountains or the beach:
FIG 2.1: Horizontal circulation/ Corridor
 The guest rooms may be constructed as a singly- loaded corridor building with rooms on layout
the view side.

2.3: AREA CONSIDERATION:
S.NO. FUNCTION % AREA REQUIREMENT

1 Accommodation (including room, toilet, shower room etc.) 60-70%
2 Circulation. 20-25% (Horizontal); 5-8% (Vertical)
3 Public guest rooms, a reception area, hall and lounges. 4-7%
4 Hospitality area, restaurants, bars for visitors and guests. 4-8%
5 Banqueting area with meeting rooms and conference needs. 4-12%
6 Domestic areas, kitchen, personnel rooms and stores. 9-14%
7 Administrative area/ Management. 1-2%
8 Maintenance and services. 8-12%
9 Leisure, sports, shop, salon. 2-10%
10 Special areas- seminar, health centres, outdoor facilities etc. Space req. varies tremendously
 Corridor- 6 sq. m. /room and normally at 1.50 - 1.80 m (minimum) Table 2.2: Area Requirements.
 Separate routes should be provided for guests, staff and goods.
 Hotels with conference facilities may include a multifunctional central hall, meeting rooms, exhibition area and buffet facilities.
Handicapped facilities:
 At least 1-2% of rooms, pref. on ground floor.
 Ramp: 1:20, corridor width- 915 mm minimum.
 Door- 815 mm (extra 460mm on latch side)
 Heights and spaces to be checked.

2.4: TYPICAL FLOW DIAGRAM EXAMPLES: 2.5.1: FRONT OF HOUSE:

It comprises every area that the guest will see; lobbies,
dinning spaces, restrooms, passenger elevators, corridors,
hotel rooms etc. and where they interact with the hotel
staff. Theses paces must be handled and planned with one
thought in mind:
Convenience and continued approbation of the guests.
2.5.2: BACK OF THE HOUSE:

Back of house facilities vary by the type of hotel, the
differences in operators' philosophies, and the need for
service at the particular site. The level of service each
operator provides often corresponds to the ratio of
employees to guests.
FIG 2.2: Flow diagram for

2.5: HOTEL SPACE ZONING: Hotel Typically, a hotel separates the area into 3 main
Hotels contain two distinct areas - categories:
1. The world of the guest, called the Front of house (F.O.H.)
2. The world of hotel operations, called the Back of house (B.O.H.)  GUEST ROOMS,
There are personnel who go from one area to the other throughout the day  PUBLIC AREA
and personnel who remain only in their own areas, unseen by the guests.  BACK OF THE HOUSE.


2.5.1. FRONT OF THE HOUSE:

I. ENTRANCE:
 Provide automatic doors where the traffic is heavy. Separate door to baggage room in high class hotels.
II. LOBBY:
 First impact hence the lobby elements and the design details are crucial to making positive and lasting impression on the guest.
 Minimum clear width 900 mm. A draught lobby is normally provided.
 Lobby area –1.2 m2for a Five Star hotel.
General allowance
 25-30% added to room areas can be formal setting, offering such amenities as afternoon tea or cocktails.
 It can also function as either a large space for informal gatherings or a smaller, more intimate setting for private meetings and
conversations.
III. RECEPTION:
 The reception desk should be visible to the guest immediately on entry and it should be on the route to the lifts and stairs.
 Dimensions front desk –1.2 m set back.
 Planned around –1.5 to 1.8 m workstation.
IV. ADMINISTRATION:
Admin area contains- registration area, front desk behind which is registration clerk, key and mail rack and admin spaces.
There should be an accounting & book keeping offices, manager’s office and assistant, office for head of food and beverage
department.

Desksize–Individualworkstation6’-
0”longforregistrationandcashier.2stationsfor150roo
msand1morefor100additionalrooms.
Queuing space –Provide at least 20’-0”in front of
the desk clear of the circulation.
Cloak rooms –Provide cloakroom as an area for
coats and bags to be kept under provisions.
House phones –provided approximately 1 per 100
FIG 2.3: Flow diagram Admin area rooms for convenience.
V. GUEST ROOMS:
The hotel guest rooms accommodates one to four or more people, sometimes with several activities. The plan of the typical hotel room
shows these several zones:
Planning Objectives for Guest rooms:
 Sleeping  Dressing  Entertainment
 Relaxing  Working
Sitting and orientation:

Site the guestroom structure to be visible from the road.
 Orient guestrooms to enhance the views. N/S to E/W orientation preferred. FIG 2.4: Guest Room Arrangement
 Assess the relative visual impact and construction cost of the various guestroom plan configuration.
 Position the guestroom structure to limit its structural impact on the ballroom and other major public spaces.

Type of guest rooms in 5 star hotel:

Based upon the area, view and facilities provided, these are as follows -
 Rooms –Standard rooms, Deluxe rooms, Executive rooms, etc.
 Suites –Junior Suite, Deluxe suites, Executive suites, Family suites and Presidential suites.
VI. RESTAURANTS:
 All food outlets need direct, close access to the kitchen except outlets with minor food service that may be served from pantries.
 Should be easily located from public flow areas, visibly form the lobby.
 Large restaurants should be planned so that sections can be closed during slow periods.
 Should have exterior frontage and direct outside access.
 A good starting rule of thumb is to provide restaurant seats equal to 0.75 times the number of guest rooms and lounge seats equal to
0.5 times the number of guest rooms. There can be numerous layouts of restaurants.
 The area required per
seat, dictated mainly by
size and spacing of
furniture, proportion of
tables seating two FIG 2.5: Restaurant Arrangement
seating two persons and Area Req.
and arrangement for

food service (buffet,
table, service, etc.)

2.5.2. BACK OF THE HOUSE:

I. KITCHEN:
The size of the kitchen required is determined by the number of workstations, the space required for equipment, the range of meals
and extent of food preparation.
Planning objectives:
 Straight line flow of food from storage to serving.
 Eliminate cross traffic and back tracking.
 Minimize distance between kitchen serving area and restaurant seating.
 Arrange compact work centres.
 Group all walk in refrigerators and freezers together to share common walls and compressors. FIG 2.6: Kitchen Zoning layout
II. RECEIVING AND TRASH AREA:

 Provide refrigerator area for garbage and space for can washing, enclose compactor area, space of holding soiled and clean linen.
 Require area 2-3 sq. ft. per guest room.
III. EMPLOYEES AREA:
Ratio of staff to guests is 0.8:1.0 in a high class hotel and at an economy class hotel usually, 1 maid is kept for 30 guests.
Requirements:
 Controlled entry with time recording personal offices, changing rooms, showers and toilets with separate facilities for men 60%
male and 40% female. Provide staff canteen about 1/3rd of staff members in shifts.
IV. LAUNDRY AND HOUSE KEEPING:
 The area requirement is 10-14ft²/room. Provide a linen chute including provisions for smoke control and venting.
 The standard laundry for 200 rooms is 1000 ft² and for 500 rooms 2500 ft²excluding supervisor and storage spaces.

V. SERVICES :
 Secondary access is required for goods and service vehicles with adequate provision for turning, loading and unloading.
 It is normally from a road different from the main entrance.
 Staff access is usually through the service entrance to simplify control.
 It is necessary to make separate provision for receiving and handling different types of goods taking into account their nature and
storage requirements.
Garbage collection vehicles will normally use the service entry. There must be space for:
 A compactor, about the size of one car parking bay.
 Crushing machines and containers for glass bottles.
 Containers or skips for large dry items.
 Bins for food waste intended for animals.
 Bins and containers should be situated for different type of wastes.
a) Electrical
 There should be at least one socket outlet by each bed in case of guest rooms.
 Probably 13 Amp ring socket are the most useful sockets.
 In corridors a reasonable number of socket outlets for cleaning purposes is essential.
 Provision should be made for using electrical razors in all bedrooms and bathrooms.

b) Water
Waste and soil installations in bedrooms can be single stack type, because appliances can be compactly grouped around various
ducts Access is usually provided to the duct pipe work through each bedroom, or preferably off the corridor with a reasonable
working space Waste pipes and drains from the kitchen are particularly prone to blockage by debris and grease, strainers and
standing waste overflows may be used in sinks and equipment to retain solids.
Water in hotel is required for:
 Food preparation and guest rooms.
 Cleaning and general domestic purposes.
 Cooling and softening plant.
 Boiler and air conditioning plant.
 Stored to ensure continuity of supply.
Means of escape
The no. of exits & escape routes required also
c) Fire precautions
depends on the maximum no. of people in the area.
 Take fire precautions very seriously as:
 500 people -2 exits
 The occupants will be unfamiliar with the building.
 Many guests will be elderly, very young, disabled, tired.
 Large numbers of people will be asleep in separate bedrooms.
 There may be large numbers of people in the public rooms, creating
crowd-control problems.
 The common causes of hotel fires are kitchens, smoking, and electrical.
 16000+ 8 plus one extra 500 persons.

2.6: CIRCULATION:
a) Staircase
 Staircase design is dictated by fire escape requirements. (30 m)
 The main stairs should be beside the lift bank to enable guests to find them easily, with secondary stairs at the end of each corridor.
 Some ramps may be required for guests using wheelchairs.
b) Lifts
 The main lift bank must be visible on entering the reception area.
 Additional service lifts may also be required for housekeeping and room service.
 There are often one or two service lifts to every three guest’s lifts, and these open onto service lobbies on each floor.
c) Ramps
Ramps are generally used for disabled guest, service routes transporting goods and equipment by trolley.
 Maximum gradient (foot traffic) 1:10.
 Short ramps for disabled and trolleys 1:12.
 Long ramps for disabled and heavy equipment 1:20.
d) Service circulation: FIG 2.7: Ramp Dimensions
 One service elevator must be provided for every three passengers elevators and these should open into a service lobby on each floor
Freight elevators are also provided for transportation of heavy equipment:
 Adequate height: 2600 mm.  Car inside:2000 x 3000 mm
 Capacity: 2000-3000 kg for freight.  Lift well: 2900 x 3400 mm
 Car speed: 0.5 m/s for freight.  Machine room: 2900 x 5900 mm

2.7: RECREATIONAL AREA: 1 separate shower room with 5 showers each for male and
a) Pool: female is optimum.
Location  For larger pools, there should be at least 10 showers for each
 Place the pool so that the guests can reach it from the guest shower room.
elevators without passing through the lobby, provide some guest c) Health club:
rooms with views of pool, screen any external view towards the  Its focus is a combination of exercise equipment & health
pool. facilities for the guests.
Orientation  Health facilities include steam rooms, whirlpools, treatment
 Position the pool so that it receives unobstructed sun from mid- rooms, etc.
morning to late afternoon.  The health club should have a direct access from the guestrooms
 Size should not smaller than 20 X 40 with at least 10 of pool and should be kept separate from the public areas.
deck space on all sides: 0.6 - 1.0 sq. m. water area per visitor. Number of toilets for health clubs:
b) Changing and shower room:  1 shower for every 40 guests.
 Of the changing cubicles available, 10% should be for disabled  1 water closet for every 40 women.
persons. The ratio of cubicles to clothes lockers should be 1:4.  1 water closet for every 60 men.
A cleaning material room of to 2 sq. m. must be planned within  1 urinal for every 40 men.
the changing room area. d) Spa and Sauna:
 All rooms must have a minimum height of 2.50m or 8’-3”.  It should be as small as possible to: <16 m² and <8’-3”.
 Changing rooms for wheelchairs users should be at least 2m  Alternative application of hot cold air, first sweating in dry hot
wide, 1m deep, 2m high & a minimum clear door width of 0.9m air then with hot gusts of water vapour (steam) which are
should be there. In swimming pool with 100-150 m² water area, created for every 5-7 minutes by pouring a quarter litre of water.

2.8: THRUST AREA:

ENERGY EFFICIENT DESIGN
Energy efficient buildings (new constructions or renovated existing buildings) can be defined as buildings that are designed to provide a
significant reduction of the energy need for heating and cooling, independently of the energy and of the equipment that will be chosen to heat or
cool the building.
WINDOWS AND GLAZING:
The benefit of using energy efficient windows
and glazing is improving indoor air quality
for guest and staff and providing proper
insulation. This can result in large energy
savings, more energy efficient windows
means less reliance on the HVAC system
leading to financial savings. FIG 2.10: Solar panel working
GREEN ROOF: FIG 2.8: Double Window Working SOLAR ENERGY:
Green roof or living roof is a roof top area that is covered There have been many
by vegetation planted over a water proof membrane. Green advances in technologies using
roof decreasing the temperature of the air radiating from the sun as a source of energy.
building: resulting in decrease in demand for air Solar photovoltaic roof panels
conditioning that creates an energy consumption can create electricity for an
contributing to global warming. Having the growing entire hotel and not rely on
medium and vegetation also helps to insulate the building electrical grid, saving energy
from extreme temperature and minimises heat gain. FIG 2.9: Green Roof for the hotel.

WATER CONSERVATION: HVAC:

Use greywater system to conserve water. Greywater New hotels buildings are using geo thermal system as a renewable
commonly refers to any untreated water that has not come in heating and cooling source. Geo thermal systems rely on the heat
contact with the sewerage; sources include shower sinks and coming directly from the earth through the use of heat pumps; the
wasters. The water gathered from these sources is recycled by warm air that come naturally from the earth comes up through an
going through a filtration system and stored for later use. Many underground piping system and is pumped into conventional duct
sustainable hotels are using grey water in the irrigation of work into the building, the warm air can also be used in water heating.
landscape, reducing the amount of treated water that is used The system does the reverse when cooling. The heat is extracted from
and reducing the water bill. the air and moves back into the pipes or back to the hot water heating
system.
FIG 2.11: Grey water System FIG 2.12: Geo Thermal System FIG 2.13: Creepers
CREEPERS:
Any plants that grow along the ground, around another plant or up by a wall by means of extending stems or branches. Creepers can
reduce the effect of solar radiations as well as create cold climatic conditions.

CHAPTER 3- LIVE CASE STUDY

3. CASE STUDY 1: RADISSON BLU, AMRITSAR
Radisson Blu is an international chain of hotels operated by Radisson Hotels. With roots dating back to the 1960s, the Radisson Blu
brand name came into existence in 2009 with a rebranding from Radisson SAS. Its hotels are found in major cities, key airport gateways
and leisure destinations. The
3.2: KEY FEATURES: 3.3: ABOUT:
3.1: RADISSON BLU, AMRITSAR (2011)  186 Guest rooms  Opposite of the Shi Guru Ram Das
Project Title : The Radisson Blu, Amritsar.  2 Junior suits at each floor Jee International Airport and
Client : Concord Hospitality Pvt Ltd.  1 Deluxe suit surrounded by lush green fields, the
Architect : Rajinder Kumar Associates, New Delhi.  1 Executive suit Radisson Blu Hotel, Amritsar
Site Area : Rajinder Kumar Associates, New Delhi.  Banquet halls provides an ideal setting for leisure
No. of rooms : 186 ground (10 floors.)  Swimming pool and business travellers.
 Fitness centre  Each of 186 rooms and suites include
 Spa facilities likes, High speed wireless
 Business centre internet, Flat screen TVs and fully
 Bar stocked mini bars for the guests.
 2 Restaurant  As one of the upper-upscale Amritsar
 Souvenir shops hotels, it offers on-site dining, a
stylish lounge bar, a full-service spa,
an outdoor pool, a fitness centre and a
FIG 3.1: Radisson Blu, Amritsar dedicated travel desk.

3.4: APPROACH:
 The main vehicular approach is from state highway 25
AIRPORT
Bal chander, Amritsar.
 Also at a walking distance from bus stop of Rajasansi town.
3.5: ACCESSIBILITY: HOTEL
 Distance from Sri Guru Ram Das Ji International airport 500 m.

 Distance from Amritsar Railway Station 10 km (Approx.)
 Distance Amritsar Bus Depot 12 km (Approx.)
FIG 3.2: Connectivity- Radisson Blu to Guru Ramdass Int. Airport
3.6: SITE SURROUNDINGS:
 The surrounding of the site include with the agricultural land
and near to airport. There is a nahla along with site in northern
side.
 The hotel is strategically located near the airport serves the
tourist and is chosen for business meetings.
3.7: SITE CHARACTER:
 Total plot area 3.5ACRE
 TOPOGRAPHY Plot is polygonal in shape with primarily flat
terrain.
 The design is site responsive such that it matches with site
character & vertical planning. FIG 3.3: Google. Map image of Radisson Blu, Amritsar

3.8:  Total site area -14,164 m2 (3.5 acres)

SITE PLAN Staff surface parking
Service ENT  Total ground coverage -6798 m2
a)(48%)
PUBLIC ZONE:
Loading / Unloading
 It constitutes 13% of the total site area.
 Access to these areas are through main
Party lawn
ROOM
POOL
lobby and basement parking.
TOWER
From basement
b) SEMI-PUBLIC ZONE:
Party lawn (Riwaaz)
To basement
COURTYARD
 It constitutes 34% of the total site area.
RECREATIONAL
BLOCK  Access to this is through 7 m wide road.
Hotel drop-off Banq. Drop-off  It includes hotel lobby, banquet halls and
the open green lawns.
c) PRIVATE ZONE:
 Public zone constitutes about 28% of the
7 M ROAD total site area.
ENT EXIT
 It includes guest rooms, landscaped
private lawns, swimming pool, spa,
FIG 3.4: Site Plan of Radisson Blu, Amritsar sauna and other recreational activities.
Service ENTRANCE:
 The site have 1 main entrance, 1 service
Guest
and staff entrance and one exit. A green
space and water feature at entrance.


3.9: SITE PLAN AND ORIENTATION: No treatment

 Building is east west oriented on western
 Major concern was to get view of airport from guest rooms. wall.
 Other view is provided on pool side. Sunset glare
 Guest rooms are facing east and west. comes in harsh.
 There is no treatment on western side.
 Extended block is fully glazed adds to the heat gain.
 Surrounding of hotel site is fully green plantation.
 Hotel building is quite away from heavy city.
 Recreational areas are provided on eastern side and main entrance is toward
FIG 3.5: Site Plan to understand SUN PATH
North.
3.10.B: PERMISSIBLE CONTROL NORMS:
3.10: PARKING:
 According to PUDA byelaws:
 The parking provided is as per norms which serves approx. 220 cars & 50
 E.C.S (req. for hotel, shopping complex etc) =2
two wheelers.
 Plot Area -14164 sq. m.
 Whole site is used for landscaping and open spaces and No surface parking
 F.A.R. @200 = 14164 X 2 =28326 sq. m.
for guest or visitor is provided.
 Parking @ 2 ECS/100sqm = 566ECS
 Staff parking is surface and basement also.
 Parking achieved = 440cars (2ECS)
 Valet parking is complimentary to guest and visitors.
 THE PARKING
ACHIVED IS LESS
THAN REQUIRED
NORMS.
FIG 3.6 Basement Images

3.11.1: GROUND FLOOR FIG 3.7: Ground Floor Plan
A. FRONT OF HOUSE
 Banquet Entry & hotel entry
 Reception cum waiting lounge
 2 Restaurants & 1 bar
 Luggage room & luggage lift
 84 sq. m. large banquet hall
 Toilets near the lobby
 Party lawn
 Shopping arcade
B. BACK OF HOUSE
 Staff entry
 Offices (GM, Sec., Reservation & Meeting room)
 Receiving area at back
INFERENCES:
 Banquet kitchen  No separate entrance to the public zones.
 Main kitchen  Service core areas are segregated not
clubbed.
 Banquet hall entrance well segregated
from hotel entrance. FIG 3.8: Water
 Pre-function area provided more than court and
lounge area
required (20% of banquet area.)

3.11.2: FIRST FLOOR:

 Guest rooms on left side
 Recreational areas on right side
 Spa & Sauna, 3 salons
 Fitness centre with changing room
 Outdoor swimming pool with deck
1. Owner’s office
2. Services (AHU, Housekeeping)
3. Cooling towers
Inferences:
 Guest Tower directly connected to
recreational zone.
 Separate Lift core to Business centre

for visitors.
 No privacy to the pool area.

FIG 3.9: First Floor Plan
 Office area attached to activity area.
FIG 3.10: Pool Area. Restaurant

3.11.3: SECOND FLOOR PLAN

 Floors with guest rooms
 Suits are provided on each floor
 Sufficient escape routes are provided
 Lift core consists of 3 passenger lifts and a staircase
 Service core consists of 3 service lifts, HVAC shafts, FIG 3.12: Guest Lift Lobby
plumbing shafts, AHU, housekeeping and electrical room
 Typical 22 rooms are provided on each floor
 Carpet flooring is done on 1500 mm wide corridor
 Wooden battens are used on corridor walls
 There is studio suite and an executive suite on each floor, rest are deluxe rooms.
Components
 3 Service Lifts Each guest room floor consists of two lift
 Fire Staircase cores, one for the guests and other being the
 Electrical room service core (each having 3 lifts.) All the
 AHU room major shafts are located near this service
 Housekeeping room core.
Inferences:
 Maximum number of rooms are oriented to west side and east side giving sun rising and sun set
light to the guest.
 Number of fire exits are less than required (min escape route 1800mm)
FIG 3.11: Second Floor Plan

3.11.4: GUEST ROOMS:
 Maximum number of rooms are oriented to west side and

Superior room : 36 m2 Junior Suite : 43 m2
east side giving sun rising and sun set light to the guest.
Deluxe room : 36 m2 One Bedroom Suite : 73 m2
 No of fire exits are less than required
Business Class room : 36 m2 Presidential Suite : 111 m2
(min escape route 18m.)
 Each floor consists of a total of 18 22 rooms, Superior, Deluxe and Business class rooms accounting 16 18 rooms in total and rest
being the others with at least 1 suite after an interval of 2 floors.
 Each floor gets serviced by a set of three lifts, connected directly to the main kitchen.
 A separate lift is provided for the bell boy, situated next to the guest core. It is used as a luggage lift and is right behind the
reception area on the ground floor.
 Although the 1.5m corridor is provided as per the norms, still a sense of suffocation is felt.
 All the corridors are well equipped with smoke detectors, fire alarms and sprinklers in case of fire in the building.
 Recreational area on the first floor is well connected by the guest lifts and is only accessible to the guests.
 Each room gets a view, either on the swimming pool and recreational floor or of the Airport on the opposite side of the corridor.

3.11.5: UPPER BASEMENT:

 Transformer room, LV room and
 Engineer room
 Laundry, AHU & electrical room
 Banquet storage (food)
 Staff Changing rooms (M & F)
 Staff Café & recreation area
 Training office
 Bakery and confectionary
 Car parking
Inferences:
 Main kitchen is well connected via service core.
 Access to guest areas by service lift only. FIG 3.13: Upper Basement Plan
 Lack of natural light in the corridors, only artificial lighting can be seen.
 Bakery preparation and laundry area on this floor covers more than half area on this floor.
 No service ramp is provided, and no provision for future addition of same is provided.

3.11.6: LOWER BASEMENT:
 Water Storage tanks & Pump room

 AC plant room & Boiler room
 PLC panel room & DG room
 Sewage Treatment Plant
 Car parking
 Boiler Room
Inferences:
 2 hour fire rated doors are provided.
 Drains are provided in chiller room, boiler room and pump room. FIG 3.14: Lower Basement Plan
 Electrical rooms and LT panel room and PLC panel room are enclosed with fire rated wall.
 Most of the area is provided for the parking and can be accessed by either valet lift or the service lift core.
 Other engineering rooms and storage rooms are also located on this floor.

3.12.1: KITCHEN: 3.12: SERVICES
FIG 3.15: Kitchen Area Plan Inferences: FIG 3.16: Key Plan ( Ground Floor)
 Service core easily accessible from cooking area.

 No direct connection between veg. Preparation areas.
 No direct connection of preparation area to cooking area.
 Entrance to washing area from cooking area.
3.12.2: SERVICE FLOOR:
 The service floor has space for air handling units, which serve the restaurants and dining below.
 There are separate AHUs for banquet halls as well as the guest rooms.
 Main server room and the admin area is on this floor.
 Guest rooms start immediately, above this floor. Entrance to washing area from cooking area.
 The vertical pipes coming from the internal ducts from the rooms
above are shifted to horizontal direction at this floor, which are further transferred to external ducts. FIG 3.17: Service Floor plan
 Only three service elevators at service floor. Exhaust system for the kitchen is also provided here.

3.12.3: LAUNDARY:
FIG 3.18: B.O.H. (Upper Basement)
 Laundry chutes are installed within service core which opens at every level.
 Guest laundry is carried by manual means only.
 Laundry area is well zoned with housekeeping and uniform issue store within.
 Bussing area not provided for truck loading and unloading. FIG 3.19: Key plan.
(Upper Basement)
 No service ramp is provided and the loading and unloading is done manually, and
therefore is a limitation in the design.
 Although garbage room and storage areas are kept close to the loading/unloading bay.
 Apart from Laundry, Basement 1 dedicates major area to the staff, therefor staff
change rooms and staff café is there on this floor.

3.13: CIRCULATION:
3.13.1: Vertical circulation:
 FE-1 Main lift staircase for guests also acts as fire escape route. (Lower basement to 9 th floor)
 FE-2 It is for staff or owner also acts as fire escape. (Lower basement to first floor)
 SPA Two lifts are there separately for visitors and guests to reach recreational areas.
(Lower basement to first floor.)
 S-1 Service lift core containing 3 lifts.
 1 staircase it also acts as fire escape route (lower ground floor to 9 th floor.)
 S-2 Service lift core containing 3 lifts 1 staircase it also acts as a fire escape route
(Lower ground to first floor.)
3.13.2: Horizontal circulation:
 Upper basement floor comprises of staff. Circulation and parking circulation only.
 Ground floor comprises of staff and visitors circulation.
 Ramp at entrance has not been provided for barrier free movement.
 Lower basement comprises of parking circulation only.
 Guest floor comprises of guest circulation area only.
Inferences:
 Due to multi core privacy is maintained throughout.
 Proper escape roots are provided with fire rating doors in lift lobbies.
 Separate lift are provided for visitors who wish to go for recreational area only.
FIG 3.20: Diagram to show Vertical
 Guest lift are located near the reception and are easily visible from there. Circulation

3.14: SERVICES:
3.14.1 HVAC
 Ac plant room of area 170 m2 is located in lower basement floor. FAN
 Ac plant chilled water is pumped to all floors through insulated pipes. ROOM
AHU
 AHU is provided on all the floors.
 All guest rooms have separate FCU (Fan Coil Unit)
 Air-conditioning is a recycling process and can act as chiller. FIG 3.21: AHU (Lower Basement)
 Total capacity of ac plant- 1000 tons.

 Area of HVAC shaft - 7m2
 Area under HVAC plant is double height
 Separate AHU is provided for -
FIG 3.22: Fan Room (Lower Basement)
 Main AC plant (lower basement)
 For spa area and storage chillers (lower ground floor)
 For main kitchen (lower ground floor)
 For meeting halls and banquet hall kitchen (mezzanine)
 Guest rooms (service floor)
No separate AHU rooms for the guestrooms on the individual rooms
which increases load on ahu in service floor because of losses. FIG 3.23: Water Tank (Lower Basement)
3.14.2: WATER STORAGE: Municipal water supply is connected to first compartment of firefighting tank, from where the flow will
be equalized through sleeves. Provided at bottom of partition between two fire compartments then overflow into domestic Switch
Triggers 10 sec after power goes off the whole area is acoustically treated.

3.14.3: SEWAGE TREATMENT PLANT:

 Waste and soil pipe open to STP where the water is treated, recycled and reused for watering the gardens, car washing and also in
w/c’s.
 Residue from the Sewage treatment plant is processed, compacted and then disposed off.
FIG 3.26: Electrical Services

FIG 3.24: Sewage Treatment (L.B.)
FIG 3.25: Electrical Services
3.14.4: ELECTRICAL:
 Electricity is taken from commercial supply.
 Hotel consists 2 transformers, which set up supply 1000 KWA.
 3 DG sets are provided, which triggers during power failure.
LV ROOM
3.14.5: FIRE FIGHTING:
ENG. ROOM
 Fire tanks are provided in upper basement. TRANSFORMERS
ROOM
 Smoke detectors and water sprinklers are provided on each floor.
 Proper fire escapes are provided, wherever required.
 Speakers & alarms are installed in the corridors to announce in case of fire.
FIG 3.27: Fire ext. provided near Fire Exits

3.15: ARCHITECTURAL EXPRESSION:

 The architectural expression of the hotel expresses the contemporary architectural practice.
 The building façade creates an elegant look with the use of stone on its exterior and majestic look due to height up to nine floors.
 Form of the building is evolved with the use of geometrical forms.
 Bold façade of the hotel, dominates the surroundings.
3.15.1: FEATURES:
 The western elevation, the public face of the hotel, is an arrangement of distinct
Architectural elements, which have been layered both horizontally & vertically.
 Contrast in created in materials only.
 Stone cladding-rough texture. FIG 3.28: Entrance Porch
 Carved stone creates interest and avoids monotony.

 Recessions made in façade avoids monotony and creates bands with shadows in recessions.
 Large door heights gives an effect of grandeur.
3.15.2: MATERIALS AND EXTERNAL FINISHES:
 Exterior façade –Paharhapur sand stone and crafted stone.
 Canopy –Steel sections cladded with UPVC panels.
 Windows –Fixed glass windows with UPVC frames.
 Wooden battens are used internally in fake ceiling and wall panelling. Same colour scheme is used throughout. FIG 3.29: View
from main road
 Use of sheets of fritted glass, which vary in degree of density.
The materials used on the exterior façade is selected on the basis of sun exposure, in East fritted glass panels are used & in west
sandstone used act as isolation to the building reducing heat gain.

4. CASE STUDY 2: TAJ SWARNA, AMRITSAR
Taj Hotels is a chain of luxury hotels and a subsidiary of the Indian Hotels Company Limited, headquartered at Express Towers, Nariman
Point in Mumbai. Incorporated by the founder of the Tata Group, Jamsetji Tata, in 1903, the company is a part of the Tata Group, one of
India's largest business conglomerates. The company employed over 20,000 people in the year 2010.
4.1: ABOUT TAJ SWARNA, AMRITSAR:
Hotel Taj Swarna, Amritsar embodies the best of Punjab’s iconic history, art and
culture. Fusing modern design with traditional elegance, Taj Swarna is a stylish,
contemporary world class hotel, basking in an enviable location that serves Amritsar
and the adjoining cities. The hotel pays tribute to local arts and crafts while bringing
forth a global perspective to its edifice and the experiences created within.
FIG 4.1: Conceptual View
4.2: TAJ SWARNA AMRITSAR (2017):
4.3: DESIGN CONCEPT: from main road
 CLIENT : Taj Chain of Hotels
 TAJ SWARNA has been designed as a luxury hotel
 ARCHITECT : Rajinder Kumar & Associates.
utilizing the maximum advantage of its location in
 SITE AREA : 3.38 Acre
terms of a noise free area and nature of clientele it
 BUILT UP AREA : 4250.9 Sq. m
will serve.
 FAR : 2 (228)
 To Design the main Public Spaces in Monumental
 COMPLETION YEAR : 2017
Scale to feel the grandeur spaces.
 GROUND COVERAGE : 31%
 The main concept of the architect is to segregate the
 HEIGHT : 45.28 m
public areas, guest rooms and the areas for business
 TOTAL NO. OF ROOM : 157 FIG 4.2: Google.Map location delegates. These areas are segregated vertically.

4.4: LOCATION:
 Taj Swarna, is located in Plot No. C-3, Outer Circular Road, Opposite Basant Avenue, Amritsar, Punjab.
 The Hotel stands adjacent to the mall VR AMBARSAR which is one of the most visited places of the city.
 Co-ordinates - 31.6587” N 74.879” E
4.4.1: APPROACH:
 The entry and exit to the hotel is not from the main road. The entry for mall and hotel is from the different roads.
 The main access road is 50 m wide adjoining circular road connecting residential belt( Basant Avenue) on the south.
 The main entrance on west includes – lobby, banquet and meeting entrance/exit.
 The service entrance & access to mechanical services is from same road.
4.4.2: ACCESSIBILITY:
 Distance from SGRDJ International Airport – 11.7 km (Approx.) GREEN SPACE
(SURROUNDING)
 Distance from Amritsar Railway Station – 4.6 km (Approx.)
 Distance from ISBT Amritsar – 3.9 km (Approx.)
RESIDENTAI
4.4.3: SITE SURROUNDINGS: L
 The surrounding areas mainly comprises of commercial developments,

COMMERCIAL BELT
residential avenues and health facilities.
 The Whole Site is surrounded by Green spaces.
FIG 4.3: Google.Map Surrounding Area

4.5: SITE PLAN:

 TAJ SWARNA, is designed in curved plot of area 3.38 acres integrated with mall VR AMBARSAR.
 The Building faces North West on Longer Curved side. Surrounded by Green spaces.
 The building is approached by a separate 50m wide Road from Circular Road.
 No Separate Entrance for Kitchen because kitchen is in the Basement.
 Front Offset is 16.5m, South-12.5m, East-26.5m, SouthWest-21.5m.
 Separate Entrance to Every Part of the Building (Guest, Banquet and Staff).
BANQUET DROP OFF HOTEL DROP OFF R1- HOTEL DN
4.5.1: SITE CHARACTER HOTEL EXIT.
BANQUET ENT. R2- HOTEL UP
 The site is an irregular plot
R3- BANQUET UP
with road in front
R3 R4- BANQUET DN
 The design is site BANQUET EXIT.
R1 HOTEL ENT.
responsive and well SERVICE ENT.
adapted to site.
 The site being small for the
HOTEL BLOCK R2
purpose and the overall R4
planning is very compact.
AREA DIVISION
ROADS/
RAMPS BUILT-UP
22% AREA
31%
PEDESTRIAN
AREA
7%
LANDSCA
PE AREA
40% FIG 4.4: Site Plan to understand Approaches.

4.5.2: SITE CIRCULATION:

 The site is approached by 50m wide road from Circular Road.
 Hotel/Banquet (Drop-off) is approached by a single 6m Wide Inner Road.
 Separate Entry/Exit for Hotel, Banquet & staff.
 Rounded Driveway At The Entrance Creates Visitor Interest.
 Kitchen Has A Separate Service Lane (Ramp) For Loading/Unloading of Goods.
 4000mm Wide Ramp to Parking of Hotel Guest Side.
 6 Gates (6m wide) To the Property. HOTEL EXIT. FIG 4.5: To Basement from Banq. Drop-off
BANQUET ENT.
 6000mm Wide Ramp to Service Block.
 Separate Entrance For Lawn Service.
BANQUET EXIT.
UP
DN
SERVICE ENT.
HOTEL DROP OFF HOTEL ENT.

BANQUET DROP OFF
DN
UP
FIG 4.7: Banquet Drop-off
FIG 4.8: To Basement Hotel Drop-off FIG 4.6: Ground Floor / Site plan

4.6.1: GROUND FLOOR PLAN:

 Large size triple height lobby with four supporting columns of 1250mmx1250mm.
AREA DISTRIBUTION
 Double height all day dining (Grand Trunk) with open kitchen and open sitting (330sq.M) (100pax).
SERVICES
HORZ.
 Double height special Chinese restaurant (The Chinese Room) with separate kitchen. (138sq.m). 4%
CIRCULATION.
24%
 Double height bar (The Peg) with open sitting. (166sq.m). Pastry shop (47 Sq. m).
SERVICES
 Three guest lifts size 2500mmx2600mm. PUBLIC
39%
HORZ.
 Banquet hall with three partitions (700sq.m) STAFF
30% CIRCULATION.
VERT.
Banq. Toilet: Gents- 6 W.C., 6-urinals, 3 W.B. VERT. CERCULATION CERCULATION
3% STAFF
Ladies: 8 W.C., 8 W.B.
PUBLIC
Inferences:
 Every Part Of the
Building Is Directly
Approached From
Lobby.
KITCHEN
 Relationship b/w BANQUET
CHINESE
REST.
HALL
scanner room and ALL DAY DINING BAR
luggage Room to
service lift is very
smooth.
 Kitchen’s serviced
from the basement.
FIG 4.9: GROUND FLOOR PLAN

4.6.2: FIRST FLOOR: (Mechanical Floor):

AREA DISTRIBUTION
 This floor can also be used as a secure place during terrorist attack. HORZ.
CIRCULATION
SERVICES
4%
4% OFFICES
 All air conditioning services area given on this floor for all ground floor amenities. 16%
 This floor is the projection of ground floor expect terrorist safe area.
VERT. CIRCULATION
 Refuge area has direct exit to the site through fire exit. 1% OFFICES
GROUND
 Meeting Rooms 1 & 2: 80 sq. m. each. FLOOR.
GROUND
FLOOR.
75%
VERT.
 Pre-function area: 105 sq. m. CIRCULATION
HORZ.
 Business centre CIRCULATION
SERVICES
 Executive office: 178 sq. m.
 Pantry.
FIG 4.10: FIRST FLOOR PLAN (MECH. FLOOR PLAN)

4.6.3: SECOND FLOOR:

 All the activities are done on this floor (conference halls, pool, party lawns, yoga centre, spa centre, saloon, gym etc.)
 Till this floor any third person without staying can go and enjoy the activities with registered membership.
 Spa centre: -5 treatment rooms of different sizes with yoga terrace. AREA DISTRIBUTION
SERVICES
 Conference hall 1: -50sq.m (sitting capacity 20pax). HORZ.
CIRCULATION
3% STAFF
12% 2%
 Conference hall 2: -65sq.m (sitting capacity 25pax). POOL AREA
17%
 Saloon:-77sq.M(Gents:-4 seats, Ladies:- 6 seats)

VERT. CIRCULATION
4% POOL AREA
 Pool area: -195q.m
PUBLIC PUBLIC
62%
VERT.
CIRCULATION
HORZ.
CIRCULATION
SERVICES
FIG 4.11: SECOND FLOOR PLAN (POOL. FLOOR PLAN)

4.6.4: SERVICE FLOOR:

 Below the service floor is the pool
floor.
 The service floor has one room
service kitchen, services and pump
room for the pool.
 Service shafts of the room open up
in the corridors and then into
service lobby.
 AHU for upper floors is also on
this floor. FIG 4.12: SERVICE FLOOR PLAN
FIG 4.13: Banquet Hall FIG 4.14: Salon (Both male and female) FIG 4.15: All day Dinning Rest.
FIG 4.16: Water courtyard FIG 4.17: Open air dinning FIG 4.18: Bar FIG 4.19: Lawn

4.6.5: THIRD FLOOR: (4th, 5th and 6th Floor are Identical)
AREA DISTRIBUTION
 Level. + 18.250 SERVICES
11%
 Gross area: 1395 sq. m. HORZ.

STAFF
3%
CIRCULATION
 No. of floors : 06 14%
 No. Of bays /floor : 28 PUBLIC

STAFF
VERT. CIRCULATION
60% PUBLIC
 Standard G.R. : 26 12%
VERT.
 Deluxe suite : 01 CIRCULATION
HORZ.
CIRCULATION
SERVICES
FIG 4.20: Third Floor Plan
 There Are 28 Rooms on Each Floor 3rd, 4th, 5Th, 6th) (16 Rooms with Common Door opening.)
 16 Room Bays Are S-E Oriented And 11 Room Bays Are N-W Oriented.
 Area of One Standard Room Is 27.8 sq.m. One IRDS Lift to Serve in Room Dining.
 Rooms Are Approached by an 1800mm Wide and 85000mm Long Corridor.
 Two Fire Exit Stair Cases Which Are At 50000mm Distance to Each Other and 1150mm Wide Doors. FIG 4.21: Deluxe double bed Room

4.6.6: SEVENTH FLOOR:

AREA DISTRIBUTION
 There Are 23 Rooms On Seventh Floor. (6 Rooms with Common Door opening.)
 11 Room Bays Are S-E Oriented and 12 Room bays. SERVICES EXECUTIVE
STAFF
2%
11% LOUNGE
 Are N-W Oriented. 10%
 Area of One Standard Room Is 27.8 sq.m. STAFF

HORZ. CIRCULATION
PUBLIC AREA
 Area of on Deluxe Room is 51.3 sq.m.
12%
55%
PUBLIC AREA
VERT. CIRCULATION
10%
VERT.
CIRCULATION
HORZ.
CIRCULATION
SERVICES
FIG 4.22: Seventh Floor Plan

Inference:
 Due to long continuous corridor, there is no natural light in the corridor. FIG 4.23:
Executive
 Fire escapes were not given after every 30 m. Lounge
 Lift lobby not in centre and guest have to cover more than 50 m to reach to their
room.

4.6.7: EIGHTH FLOOR:

 There Are 23 Rooms On Eighth Floor. (6 Rooms with Common Door opening) 9 Room Bays Are S-E Oriented And
 Area of on Deluxe Room is 51.3 sq.m. Area of Presidential Suite is 173.5 sq.m facing Towards North-East-West
 12 Room Bays Are N-W Oriented. Area of One Standard Room Is 27.8 sq.m. AREA DISTRIBUTION
STAFF

HORZ. CIRCULATION 3%
Standard guestroom : 21 14% SERVICES
11% SERVICES
 Deluxe suite : 01
PUBLIC AREA

VERT. CIRCULATION
Presidential Suite : 01 10%
VERT.
 Bays Terraces : 01 PUBLIC AREA
CIRCULATION
62% HORZ.
CIRCULATION
STAFF
Inference:
FIG 4.24: Eight Floor Plan
 The little light on either side of the corridor now blocked by presidential suite.
 Presidential suite has private balcony.

4.6.8: BASEMENT FLOOR PLAN:

R3
R1
FIG 4.28: DG set Room
R2
MAIN KITCHEN
R4
Receiving Deck
R4b
CHILLER
WATER
AND
TANK
SERVICES-DG ROOM
R4a
FIG 4.25: Basement Floor Plan

FIG 4.27: To Basement
 R1- DN to basement from hotel drop-off.
 R2- UP from hotel drop-off.
 R3- UP from basement to Banq. Drop-off.
 R4- DN to basement from Banq. Drop-off.
A- Services B- Parking FIG 4.26: Receiving Deck

4.7.1: BASEMENT/PARKING:
 Parking:-5020 sq. m. AREA DISTRIBUTION
 Double tier parking: 97x2=194 single tier Parking: - 26
STAFF
 Total parking: 220 19% SERVICES
16%
 6000mm wide ramp with slope (1:10) leads towards service block and
HORZ. CIRCULATION
parking with 1200mm wide separate lane for walk-in parking. 4% SERVICES
 Hotel services (laundry, boilers, bakery and kitchen storage.) VERT. CIRCULATION
PARKING
6%
 Staff area (offices, staff dining, training rooms, conference room. PARKING
55% VERT. CIRCULATION
 Two fire exits directly opens to the lawn on ground floor.
HORZ. CIRCULATION
 Offices area approached by 3m wide corridor.
 Three truck unloading bays separate for veg/non-veg. STAFF
 Air conditioning chiller plant of area.

 Dg set room having 4 dg sets (50kw/set.) PARKING
PARKING
FIG 4.30: Basement kitchen FIG 4.29: Basement Plan to show zoning

SERVICE CORE
4.7.2: KITCHEN:
 There Are 4 Kitchens LOADING/ UNLOADING
 Main Kitchen on Basement Floor which serves to all other kitchens.

 1 is connected to Banquet Halls MAIN KITCHEN
 1 Serves the Chinese restaurant. (BASEMENT)
 1 serves to all day dining which is open kitchen.

 The Function Of Main Kitchen Is Storage And Distributing Raw Materials.
 3 Cold Storage Are Connected To Main Kitchen. KITCHEN
(BANQ + RESTAURANT)
 Banquet kitchen and all day dining kitchen are connected to each other. CHINESE KITCHEN
 L.P.G. Storage Tank Distributes Gas To Different Kitchen Storage Through Pipe Lines.
 -Each Guest Floor Is Served By a Pantry.
LIVE KITCHEN
4.7.3: FIRE FIGHTING:

FIG 4.31: Kitchen Positions
 By using ACC (Autoclaved Aerated concrete) blocks in construction.
 Fire detection systems (smoke & heat detectors), Alarming system (manual fire alarm hooters.)
 Public address system have been installed throughout the building on all the floors. Fire exit routes have been provided.
 Extinguishing system has manual fire extinguishing equipments, Fire hydrants (around the building periphery.)
 Wet Riser system at suitable locations in the building.
 Automatic Sprinkler system.

4.7.4: WATER SUPPLY AND TREATMENT: 4.7.5: HEAT VENTILATION AND AIR
 Source: bore well CONDITIONING:
 Total Water Tanks: 6 AC PLANT ROOM IS LOCATED IN LOWER BASEMENT.
 1 no. rain water collection tank: 40Kl.  Basement contain a number of Ventilation rooms, fresh air
 1 no. rain water treated tank: 60Kl. blower room and exhaust air room etc.
 2 No. Of Raw Water Tanks: 120 Kl. Each  AHUs for guest rooms floors area at service floor
 2 No. Of treated Water Tank: 80 Kl. Each  AHUs for banquet is at banquet’s terrace
 2 No. Of Fire Water Tank: 100 Kl. Each  AHUs for ground and second floor is at 1st floor
 The hotel has its own STP for reuse of water for car washing SYSTEM OF SUPPLY:
adjoining to it.  Two types of ceiling supply system has adopted:
 The Hotel Has Its Own System Of Filtration, Chlorination And  Diffuser outlet- used where there is no room for the ducts.-in
Changing Of Water. corridors, near F.C.U’s
 There is a Change in Water of Swimming Pool Every 6 Hours.  Ac grills- provided where aesthetics is main purpose.
 Boiler: 5nos. 900 Kl/Hr water into steam which is supplied to  Return air is ejected out through exhaust room.
Laundry and Kitchen. WATER SUPPLY/ TREATMENT
CHILLER
DG ROOM
4.7.6: SEWAGE: FIG 4.32: Services
 For Refuse collection & disposal, manual system is adopted. Dry refuse is collected in poly bags.
 All toilets have shafts adjoining their wall to carry waste disposal pipes and water supply pipes separately. Soil pipes - GI pipes
100mm dia (1:60 slope), Waste water pipe - 100mm dia, Rain water pipe - 100mm dia.

4.8: SECTION:
 As We Go High The Privacy Of The Building Increases.
 Pool Is Not Designed Above The Service Floor.
 Parking And Staff Area Are Placed In Basement.
 Two Staircase Fire Exits At Guest Room Level.
FIG 4.33: Section

to show different
zones

4.9: GUEST ROOMS:
Twin bed room
King beg room
Bathroom
FIG 4.34: Deluxe

Room Plan

 Guest rooms have pool view along with mall view and others have city view.
 Rooms are laid over doubly loaded corridor.
 2 Standard rooms combine to form 1 Deluxe room.
 3 Standard rooms make 1 Executive room and 4 S.R. makes Presidential suite.
FIG 4.35: PRESIDENTIAL SUITE FIG 4.36: EXECUTIVE SUITE

4.10: ELEVATION:
 Glass
 Texture paint
 Grey granite
 Prodema
PSEUDO WALL
FIG 4.37: FRONT ELV.
 Every Public Space(all Day Dining, Chinese Restaurant, Lobby) Is Designed In A Way To Surrounding Garden View.
 9 Storied High Curved Building Having Height 45.3m. Every part of Building is Properly Segregated in Planning.
 Low Maintenance Material Used in Facade.  Horizontal Bands To
Balance the Building
Horizontally.
 RCC Projected
Feature Wall Contains
Cut-outs In Elliptical
Form.
 Integrated
Landscaping to make
FIG 4.38: BACK ELV. the building live.

4.11: MERITS:
 Use of Double Glass FOR Sound Insulation and To Control Heat Transfer.
 All Public Spaces (all Day Dining, Chinese Restaurant, Lobby, Bar) Has Lawn View.
 Integrated Landscaping Through Out The Building.
 Segregated Entrances for Different Traffic (service/Staff, Banquet, Hotel.)
 Banquet Is Well Connected With Hotel Lobby.
 Five Categories of Room) presidential Suite, Deluxe Suite, Standard Room, Twin Room, Double Room).
 All Services/Staff Activities Are Located at Basement Thereby No Hindrance to Public Activities or Privacy.
 Four No. Of Ramps Are provided for easy Vehicular Access.
 Integrated green spaces on pool area.
4.12: DEMERITS:
 There Is No Room For Handicaps.
 Large No. Of Entrances Which Is Not Used By the Hotel on Site.
 Banquet Hall has No View to Lawn.
 Bar has no connected kitchen for Food/Snacks.
 Simple Room Layouts.
 N-w Side Rooms Has No Soothing View.
 No Pedestrian Movements at Site Level.
 Small Lawn Area.

4.13: INFERENCES/ ANALYSIS:

RADISSON BLU, TAJ SWARNA,
ASPECT AMRITSAR AMRITSAR
ANALYSIS
High rise structure due to

SITE AREA 3.5 acres 2.9 acres
small site area
High rise (G+9 storeys) due to less High rise (G+9 storeys) due to Building profile should be site
BUILDING PROFILE
land available less land available responsive
2 wheeler parking for staff on Basement parking
Covered parking in basement
PARKING surface rest in basement. Few cars (Temp. Parking along boundary
must for a 5 star hotel
park on the approach road. wall)
Double height entrance creates
ENTRY PORCH AND Double height
Triple height- lobby+ reception. a feel of grandeur and is
LOBBY (includes G+service floor)
recommended.
Separate entry for guests and Separate entry for hotel and Separate entrance according to
services banquet on site as well building different function should be
USAGE ENTRY
Separate entry for hotel and level. Sep. Entrance for provided.
banquet. services
Luggage is collected from a
LUGGAGE Luggage is collected from a Movement of luggage should
separate entrance via vestibule.
DELIVERY AND separate entrance via vestibule. be discrete and through service
Separate lift and room for
MOVEMENT Separate lift and room for luggage. core.
luggage.

All services are in the basement. All services are in the basement. Best location for services is
SERVICES
(Chillers, boilers etc.) (Chillers, boilers etc.) basement
Green area less than required. Not sufficient on site level. Site should have maximum
LANDSCAPING Hardscaping covers most (built up Designed party area on pool landscape area for leisure and
area more than 45%) floor. recreational activities.
Well connected to banquet hall.
Party lawn at pool floor. No
PARTY LAWNS No direct contact from the Desirable in a five star hotel
lawn for banq. On ground floor.
restaurant.
CONSTRUCTION
Completed in 2011 Completed in 2017
STATUS
Banquet has attached lawn but
Restaurant have full lawn and Restaurant and banquet should
restaurant doesn’t.
water body view. have outside view and
PUBLIC AREAS Restaurant has view of water body
Spa has adjoining terrace and wherever possible should use
along, same as bar and speciality
yoga deck on first floor natural light.
restaurant
Facade must reflect the
The modern materials- glass, upvc, Plastered building with exterior
FAÇADE principle behind the design of
sandstone. Carved stones used. emulsion finish. Pseudo walls.
the project.
Single height ceiling with no Must not have high ceiling, to
RESTAURANT Triple height restaurant.
exterior view. reduce air conditioning load.

(Chinese rest. / Bar have view of

water body inside.)
A whole section given to banquets A whole section given to
and meeting chambers banquets and meeting chambers Divisible function rooms
FUNCTION ROOMS Banquet can be divided into 3 Banquet can be divided into 3 should be provided to suit all
parts parts type of functions.
Chambers in 2 Chambers in 2
Corridors must be as short as
Straight and continuous. 1500 mm Doubly loaded corridor of 1800 possible to avoid monotony.
CORRIDORS
wide. Artificial lighting is done. mm width. Singly loaded corridor=1.8 m
Doubly loaded=2.4 m req.
Ducts between 2 rooms on the side Ducts between 2 rooms on the Common duct saves space and
TOILETS
of corridor. side of corridor. can be inspected from corridor
Landscaped court provided inside Landscaped court provided
Hotels should have some
building and has view from inside building and has view
SPECIAL FEATURES different and special features
multiple public areas. from multiple public areas.
to mark it’s identity.
Water court in the middle Water court in the middle
Table 4.1: Inferences

5. INTERNET CASE STUDY: BURJ-AL-ARAB, DUBAI.
 The Burj Al Arab is a luxury hotel located in Dubai, United Arab Emirates. It is the third tallest hotel in the world. Consistently
voted the world’s most luxurious hotel, Burj Al Arab and its stunning hotel interior design is the icon of Dubai.
 Rising 321 metres high out of its own man-made island, 280 metres from the Jumeirah coast, and this majestic feat of architecture is
visible from almost everywhere in the city. Designed to resemble a billowing sail, Burj Al Arab is one of the most photographed
structures in the world. Burj al Arab (Arabian Tower) completed in October 1999 and officially opened on 1st December 1999.
 It is the 15th tallest building in the world, and the tallest single structure hotel, standing 300m out to sea on a man-made island, it has
taken design and technology forward into the next millennium. Designed in the shape of a giant sail on a triangular plan it is
stunning in its simplicity and clarity.
5.1: KEY FEATURES:
 202 luxurious duplex suites.
 Nine world-class restaurants and bars.
 Five swimming pools (three outdoor, two indoor) and a private beach.
 Complimentary access to Wild Wadi Waterpark for the duration of your stay.
 Talise Spa.
 Talise Fitness at Burj Al Arab Jumeirah.
 Sinbad's Kids Club.
FIG 5.1: Google Images of hotel

5.2: ABOUT:
ARCHITECT: Tom Wright of Atkins The interior was designed by Khuan Chew, Design Principal of KCA Int. (London).
LOCATION : Jumeirah, Dubai, United Arab Emirates.
DATE : 1994-1999
STYLE : Postmodern
CONSTRUCTION
 321 m The Burj Al Arab is the world's tallest hotel. 5 stars* No. of rooms 202
 Antenna/Spire 321 m (1,053 ft.) Roof 210 m (689 ft)
 Top floor 200 m (656 ft.)
 Floor count 60. Floor area 111,500 m² (1,2000,000 sq. ft.)
 Elevator count 18
5.3: DESIGN CONCEPT:
It was built to resemble the sail of a dhow, a type of Arabian vessel. Two "wings" spread in a V to
form a vast "mast", while the space between them is enclosed in a massive atrium. Architect Tom
Wright said "The client wanted a building that would become an iconic or symbolic statement for
Dubai; this is very similar to Sydney with its Opera House, or Paris with the Eiffel Tower. It
needed to be a building that would become synonymous with the name of the country."
5.4: LOCATION:
Burj Al Arab is located on Dubai’s Jumeirah Beach strip, 15 km from the main city center and 25
km from Dubai Int. Airport. It is Dubai’s most recognizable landmark and stands 280 meters
offshore on a man-made island, linked to the mainland by a slender, gently curving causeway.

5.5: ORIENTATION AND CIRCULATION:

 The orientation of the building minimizes the heat gain during the summer seasons .
 The south elevation has the most exposed surface area. As a result, it has the maximum capacity for heat absorption.
 For people, there is access to the hotel through the roof via a helicopter. At the main entrance there is a grand stairway, an escalator
and elevators.
 For air, the revolving door located at the main entrance acts as a locking mechanism to prevent a phenomenon known as the stack
effect, which occurs when the hot air rises and the cool air falls in a tall building.
FIG 5.2: Orientation and Circulation

5.5.2: ENVIRONMENTAL APPROACH:

00 Wind Effects Dubai’s
 Geographic location subjects the hotel to severe weather conditions including strong winds and occasional violent thunderstorms.
 Due to the structure’s proximity to its adjacent hotel resort, wind tunnel testing was considered to ensure a safe design.
 Wind speed of 45 meters per second, under the recommendations of Dubai Municipality, was adopted for the design.
 Seismic Impact Dubai
 Itself is not located in an earthquake intensive zone. However, southern Iran which is only 100 miles away to the north is
subjected
 To moderate earthquake risk and in turn which could create tremors in Dubai if a seismic event were to occur in Iran.
 To reinforce the structure from any potential swaying, two tuned mass dampers, weighing about 2 tonnes each, limit vibrations in
the tubular steel mast that projects 60 m above the building.
 Analysis were done with respect to Building response under wind

loads
 Wind tunnel could threaten the entire skeleton. Wind blowing away
sharp edges can cause destruction.
 Vibration may cause due to vortex shedding.
FIG 5.3: Wind movement FIG 5.4: Google Image of Burj-al-arab

5.6: PLANNING:
LIFTS
Royal dining hall

In the heart of the
world’s tallest atrium,
flanked by golden
columns and adjacent
to the lobby fountain
is AL IWAN. THE BASE IF THE ATRIUM WITH WATER FOUNTAIN
 Guest zone has been segregated from semipublic area

 Escalator along fountain takes to upper ground level
AQUARIUM ALONG
ATRIUM  The Burj Al Arab features the tallest atrium lobby in the world, at 180
meters (590 ft.) The atrium is formed between the building's V-shaped
span. The atrium dominates the interior of the hotel
5.6.1: SUITES:
 DELUXE SUITES - 142
 2-BEDROOM SUITES - 28
 PANAROMIC SUITES – 18
CONFERENCE
ROOM  CLUB SUITES - 4
 DIPLOMATIC SUITES – 6
 PRESIDENTAL SUITES – 2
MAIN ENTRANCE
FIG 5.5: Ground Floor plan (Zones)  ROYAL SUITES - 2

5.6.2: TYPICAL PLANNING:  Despite its size, the Burj Al Arab holds only 28 double-story floors which
accommodate 202 bedroom suites.
 The smallest suite occupies an area of 169 square meters (1,819 square ft), the
largest covers 780 square meters (8,396 square ft). It is one of the most expensive
hotels in the world.
 White Tuscan columns and a spiral staircase covered in marble with a wrought-iron
gold leaf railing show influence from classicism and art nouveau also found
elsewhere in the building
 Suites feature design details that juxtapose.
 Spa-like bathrooms are accented by mosaic tile patterns on the floors and walls,
with
The Arabian-influenced
Burj Al Arab does not geometries, which
have ordinary are rather
rooms;
 it east and west.
is divided into 202 duplex suites with split levels.
 Rooms at 2 levels, provided scope for separation of private

and entertainment areas.
 More scope for views to all spaces.
 Exclusive elevators for Presidential and Royal suites.
 More Emphasis on lounges, banquets and business areas.
FIG 5.5: Typical Floor plan (Zones)
 Specialty and theme restaurants makes full use of site
potentials. INFERENCES:

5.6.3: SHAPE: FIG 5.6: Typical Floor plan (Shape)

 Building is a hybrid “V” shape structure constructed in concrete and blended with
structural steel.
 The “V” shape steel frame wraps around the reinforced concrete tower inhabiting
hotel rooms and lobbies.
 The two wings enclose space in centre to form largest atrium in the world standing
about 180m height.
 Burj al Arab is made up of 28 storeys of split levels (56 storeys) with 10,000 Sqmt
floor area, 60,000 Sqmt of concrete and 9,000 ton of reinforced steel.
 The roofs and walls of the building are made of prefabricated concrete
 There is a concrete core at the back of the building which forms the base of the V-
shape and the trusses are connected to it.
 Burj al Arab has the structural

expressionism.
 Structural Expressionism basically
means that the structural components
of the building are visible on the inside
as well as outside.
 This includes features such as exposed
truss work and complex shapes.
FIG 5.7: Elevation Features

5.7: EXTERNAL FEATURES:

During the day, the white fabric allows a soft, milky light inside the hotel, whereas a clear glass front would produce blinding amounts
of glare and a constantly increasing temperature. At night, both inside and outside, the fabric is lit by color-changing lights.
WEST ELEVATION NORTH-WEST SOUTH-EAST SECTION

ELEVATION ELEVATION
 Fabric wall stretched between horizontal beams. FIG 5.8: Elevation and Features
 Stretch woven double skinned Teflon coated woven glass fibre screen.
 Glazed curtain wall with aluminium cladding.
 Steel structure cladded with 6mm composite aluminium panels.

5.8.1: LOUNGE AND BAR:
JUNA LOUNGE
LOCATION-
GROUND FLOOR
CUISINE –
FAREAST ASIAN
LIVE COOKING
BREAKFAST,
KUNCH,
AFTERNOON TEA.
SAHN EDDAR
LOCATION- FIRST
FLOOR
SKY VVIEW
LOUNGE MALJIS AL BAHAR-
LOCATION- 27TH BEACHSIDE- BEACHSIDE
FLOOR LOCATION- GROUND FLOOR
BAR- 12 PERSONS CAPACIYY- 90PERSINS.

5.8.2: DINING:
AL IWAN- ROYAL DINING HALL AL MUNTAHA-THE ULTIMATE
LOCATION- FIRST FLOOR LOCATION- 27TH FLOOR
CUISINE- INTERNATIONAL ARABIC BUFFET CUISINE- CONTEMPORARY EUROPEAN
LUNCH AND DINNER LUNCH AND DINNER
CAPACITY- 110 PERSONS CAPACITY- 220 PERSONS
AL MAHARA- THE OYSTER BAB AL YAM- GATEWAY TO SEA
LOCATION- GROUND FLOOR LOCATION- GROUND FLOOR
CUISINE- SEAFOOD CUISINE- INTERNATIONAL BUFFET & A LA CARTE
LUNCH AND DINNER BREAKFAST LUNCH AND DINNER
CAPACITY- 74 PERSONS CAPACITY- 60 PERSONS
PRIVATE DINING-12 TO 18 PERSONS FIG 5.11: AL MUNTAHA-THE ULTIMATE
FIG 5.12: BAB AL YAM- GATEWAY TO SEA

FIG 5.9: AL MAHARA- THE OYSTER
FIG 5.10: AL IWAN- ROYAL DINING HALL

6. SITE ANALYSIS:
6.1: LOCATION:
The site is located in SECTOR 66 BETA, I.T. CITY, S.A.S. NAGAR, PUNJAB. The site is chosen here because it falls under
Tri-city (Chandigarh-Mohali-Panchkula) which is an upcoming development thus will play a major role in the economic growth.
6.1.2: CO-ORDINATES:
 30°39'08.8"N 76°45'53.5"E
 Level above sea = 316 m CHANDIGARH
6.1.3: SITE ORIENTATION:

 North-east facing PANCHKULA
I.T. CITY
6.1.4: FRONTAGE:
The front of the plot is 476’ wide
SAS NAGAR
And depth is 904’.
CHANDIGARH
PANCHKULA
W.T.C.
SAS NAGAR

6.2: LOCATION AND SITE:

 The site is on Mohali Airport Road (I.T. city road) and falls in Tri-city’s new development of 1,700 acre i.e. I.T. CITY development.
 The major approach is through NH-5 and Mohali Airport chownk.
 The site is at a crucial location which is well connected to Chandigarh, Mohali, Zirakhpur and the new mixed used development
corridor of Aero city, thus providing it a good accessibility.
6.3: SURROUNDINGS: 164’ WIDE ROAD 100’ WIDE ROAD
 Commercial plots of I.T.city and is approached by 100’ wide road. GREEN BELT
PARK
 The site is adjacent to proposed residential and numerous
 The site is surrounded by roads on 3 sides.
6.4: APPROACHES:
 3 km from Chandigarh Int. airport.
 2 km from World Trade Centre.
 2 km from Kissan Vikas Chamber.
 12.9 km from Bus Stand Sec-43.
 4.5 km from Railway station.
MOHALI
6.5: SITE SENSORY: AIRPORT RD.
RESIDENTIAL 4 ACRE
 There is very little vegetation on site. HOTEL SITE
 The topography was plain but a huge pit was dug and had to be filled. FIG 6.1: SITE SURROUNDING
 Vegetation to be done on the green belt to provide ground level buffer.
 The site is now being used by tent workers to dry huge tarpaulins. Thus the site has to be cleared.

6.6: SITE TOPOGRAPHY: FIG 6.2: BYE-LAWS 2018
 The site is mainly flat without any contour.

 There is no water body within the site.
 The site is free from any sort of vegetation.
6.7: TEMPERATURE:
 Mohali's climate is classified as warm and temperate.
 The temperatures are highest on average in June, at around 33.2 °C.
 In January, the average temperature is 13.5 °C.
 Thus the shading elements required in design and need of more greenery on site.
 The average annual rainfall is recorded at 617 millimetres (24.3 in).
 The city also receives occasional winter rains from the west.
6.8: SITE CONTROL:
 PERMISSIBLE LAND USES  5 star Hotel
 MAXIMUM PERMISSIBLE HEIGHT  No Limit
 PERMISSIBLE FAR  3.0
 GROUND COVERAGE  40%
FIG 6.3: SITE IMAGES

6.9: SITE SURROUNDING PLANNING:
NEW PLANTATION REQUIRED ON

SOUTH
SERVICE ROAD
FIG 6.5: PARKING STANDARDS
GREEN BELT TO CREATE A BUFFER NEW PLANTATION REQUIRED ON

FROM RESIDENTIAL BLOCK SOUTH WEST SIDE
FIG 6.4: SITE MODIFICATIONS FIG 6.6: ONSITE MAP

7. DESIGN CRITERIA:
7.1: FORM OF THE BUILDING:

 Designing a landmark building, a strong dominant form with the use of modern technique and elements.
 As the site is quite large, form will be site responsive by creating visual as well as actual connectivity between built up area and
open spaces.
 Green areas will be induced with built up spaces, use of terrace gardens to give sense of indulgence with nature.
 Calm/ Modern architecture style will be used to give peaceful and rejuvenating experience to the user.
7.2: ORIENTATION:
 Orientation of the building will be such a manner that maximum advantage of sun and wind can be taken by natural means.
 Double glass glazing to be used to reduce heat gain.
7.3: ZONING:
Dividing yet connecting 3 main zones (according to level of security) strategically:
 PUBLIC ZONE: Reception, waiting area, restaurant, dining halls, cafeteria, bar, shopping arcade etc.
 SEMI- PUBLIC ZONE: Offices, Banquet halls, meeting rooms, conference rooms etc.
 PRIVATE ZONE: Guest Rooms.
7.4: LANDSCAPING:
 Segregation of Zones using dense trees that also reduces unwanted noise.
 Entrance porch to be made grand by using water bodies to give a sense of serenity.
 Providing terrace gardens on either side of guest room corridors.

7.5: CIRCULATION:
 Vehicular Circulation Shall Be Restricted To the Site Periphery
 On-site Circulation Is via the Open Landscaped Area and shall be Planned in a Manner that it Becomes the Part of Activity.
 In Scattered Layout, Circulation Becomes Interesting Feature by Adding Different Landscaping Elements by breaking the
monotony.
7.6: OPEN SPACES:
 Open Areas Would Be the Integral Part of the hotel building.
 Each open would serve a different purpose.
 Inter-play of Open Spaces from Strong Vistas and Surprising Open Spaces.
7.7: BUILDING PLANNING:
 As the site area is large thereby designing a large landscaped area on residential area side for good soothing view.
 Design the premium suites double height for feeling of grandness.
 Modern room layout planning would be approached.
7.8: MATERIAL:
 Modern materials such as glass and steel will be used to create a land mark structure as well as building would be such designed that
it harmonizes with upcoming modern buildings in the surrounding such as commercial towers in the vicinity.
7.9: SUSTAINABILITY:
 Daylight would be the most important feature of the  Green spaces within the Building.
complex.  Use of low maintenance and ecological materials.
 Use of concepts like atrium, double glazed windows.  Provision of solar panels in a designed pattern.


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THESIS REPORT 5 STAR HOTEL - I.T. CITY, S.A.S.

GURU NANAK DEV UNIVERSITY

THESIS GUIDE: SUBMITTED BY:

ZAANVEE BALOTRA- 2016ARA041 SHEET - 1

CHAPTER 1: SYNOPSIS: 2.7 RECREATIONAL AREA

ZAANVEE BALOTRA- 2016ARA041 SHEET - 2

3.14.2 WATER STORAGE 4.13 INFERENCE/ ANALYSIS

ZAANVEE BALOTRA- 2016ARA041 SHEET - 3

1.1: PROJECT BRIEF:

 1.1.1: ABOUT THE PROJECT:

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1.2: VALIDITY AND NEED IDENTIFICATION: CHAPTER 1- SYNOPSIS

 1.2.1 GOVERNMENT VALIDITY:

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 1.2.2 NEED IDENTICATION: CHAPTER 1- SYNOPSIS

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1.5: DESIGN CHALLENGES: CHAPTER 1- SYNOPSIS

1.6: SCOPE OF DESIGN:

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1.7: METHODOLOGY: CHAPTER 1- SYNOPSIS

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CHAPTER 2- LITERATURE STUDY

2.1: FIVE STAR LUXURY HOTEL:

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2.2: DESIGN CONSIDERATION:

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2.3: AREA CONSIDERATION:

S.NO. FUNCTION % AREA REQUIREMENT

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2.4: TYPICAL FLOW DIAGRAM EXAMPLES: 2.5.1: FRONT OF HOUSE:

2.5.2: BACK OF THE HOUSE:

FIG 2.2: Flow diagram for

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2.5.1. FRONT OF THE HOUSE:

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Sitting and orientation:

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Type of guest rooms in 5 star hotel:

and arrangement for

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2.5.2. BACK OF THE HOUSE:

II. RECEIVING AND TRASH AREA:

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a) Pool: female is optimum.

the changing room area. d) Spa and Sauna:

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2.8: THRUST AREA:

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WATER CONSERVATION: HVAC:

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CHAPTER 3- LIVE CASE STUDY

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 Distance from Sri Guru Ram Das Ji International airport 500 m.

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3.8:  Total site area -14,164 m2 (3.5 acres)

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