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    Vehicle Dimensions: Central Business Disrict

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    Simmer Makna
    The document discusses the dimensions and layout considerations for vehicle parking spaces, restaurant spaces, kitchens, bars, and circulation areas within a hotel. Some key points include: - Vehicle parking space dimensions typically range from 1800x4600 to 2400x6000, with disabled parking spaces being wider - Restaurant spaces should allow for seating arrangements, cooking areas, and direct access to kitchens - Kitchen size is typically 1.4 square meters per dining cover, plus additional space for food storage - Bars work best in a U-shape with minimum 600mm length per seat - Service areas like lobbies, elevators, and ramps require specific dimensions and gradients.

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    Vehicle Dimensions: Central Business Disrict

    Uploaded by

    Simmer Makna
    269 views10 pages
    The document discusses the dimensions and layout considerations for vehicle parking spaces, restaurant spaces, kitchens, bars, and circulation areas within a hotel. Some key points include: - Vehicle parking space dimensions typically range from 1800x4600 to 2400x6000, with disabled parking spaces being wider - Restaurant spaces should allow for seating arrangements, cooking areas, and direct access to kitchens - Kitchen size is typically 1.4 square meters per dining cover, plus additional space for food storage - Bars work best in a U-shape with minimum 600mm length per seat - Service areas like lobbies, elevators, and ramps require specific dimensions and gradients.

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    Parking

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    The document discusses the dimensions and layout considerations for vehicle parking spaces, restaurant spaces, kitchens, bars, and circulation areas within a hotel. Some key points include: - Vehicle parking space dimensions typically range from 1800x4600 to 2400x6000, with disabled parking spaces being wider - Restaurant spaces should allow for seating arrangements, cooking areas, and direct access to kitchens - Kitchen size is typically 1.4 square meters per dining cover, plus additional space for food storage - Bars work best in a U-shape with minimum 600mm length per seat - Service areas like lobbies, elevators, and ramps require specific dimensions and gradients.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    269 views10 pages

    Vehicle Dimensions: Central Business Disrict

    Uploaded by

    Simmer Makna
    The document discusses the dimensions and layout considerations for vehicle parking spaces, restaurant spaces, kitchens, bars, and circulation areas within a hotel. Some key points include: - Vehicle parking space dimensions typically range from 1800x4600 to 2400x6000, with disabled parking spaces being wider - Restaurant spaces should allow for seating arrangements, cooking areas, and direct access to kitchens - Kitchen size is typically 1.4 square meters per dining cover, plus additional space for food storage - Bars work best in a U-shape with minimum 600mm length per seat - Service areas like lobbies, elevators, and ramps require specific dimensions and gradients.

    Copyright:

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    VEHICLE DIMENSIONS

    PARKING

    Basis or layout of vehicle parking spaces in parking bay ranges from 1800 x 4600 to 2400 x 6000. Larger bay dimensions usually adopted for open air parking or where high proportion of larger cars and valet likely use. While 90 Parking more economical in space requirement: (20 - 22 m2 /car); 45 parking (23 - 26 m2/car) Vehicle parking spaces for disabled persons should be wider. For semi-ambulant persons bay widths should be increased to 2700 to 2800; for wheelchair users 3000 - 3100.

    L I B R A R Y S T U D Y

    CENTRAL BUSINESS DISRICT

    PARKING LOADING BAYS

    L I B R A R Y S T U D Y

    CENTRAL BUSINESS DISRICT

    RESTAURANTS

    Food and beverage space:


    Generally one or more restaurants and cocktail lounges are clustered conveniently around the hotel lobby. These and other more specialized types of food and beverage outlets - specialty, rooftop and theme restaurants, snack bars. Lobby - bar and entertainment lounges - form a second more complex of public spaces. Type of restaurant depends based on the current market. TRADITIONAL TYPE: Should have space for a display table. Generous spacing and seating arrangements of the tables. SPECIALITY RESTURANTS: Display cooking, grill, a dance floor, and special decorative effects Bar might be included ETHNIC RESTURANT Specialize in Asian and oriental food Character expressed by rituals of food presentation and service ARRANGEMENTS: The organizational sequence is dependant on type of meals served, number of customers and their types. Structural columns best in middle of group of tables or at the corner of a table Typical areas for high class restaurant: 2.0 2.4 m sq per seat. Service areas : m sq/ cover Main kitchen : 0.9 -1.0 Banquet kitchen : 0.2 0.3 Satellite service kitchen : 0.3 0.4 Furniture stores (ballroom): 0.2 Structural columns in a dining room are best in the middle of a group of tables or at a corner of a table. Window area should be greater than equal to 1/10 of the room area of the restaurant. The min. width of the escape routes is 1.0 m per 150 people

    L I B R A R Y S T U D Y

    CENTRAL BUSINESS DISRICT

    PLANNING OBJECTIVES: All food outlets need direct, close access to the kitchen except outlets with minor food service that may be served from pantries. All beverage outlets need service backup, either to the kitchen or to the bar. 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. Separate Sections: Divide restaurants into two or more spaces so that portions can be closed during periods of low occupancy.

    RESTAURANTS

    L I B R A R Y S T U D Y

    TYPE

    CHAIR OCCUPANY KITCHEN REEQUIRED PER WHEEL SQ M /COVER 1 1.5 0.7 0.4-0.5

    DINING AREA SQ M/SEAT 1.8-2.0 1.6-1.8

    Fig: space requirements for sever and dinner

    EXCLUSIVE RESTAURANT NORMAL RESTAURANTS

    CENTRAL BUSINESS DISRICT

    RESTAURANTS

    L I B R A R Y S T U D Y

    DIFFERENT POSSIBLE ARRAGEMENT OF TABLES IN A RESTAURANT

    MAIN AISLE INTERMEDIATE SIDE Fig: parallel table arrangement

    MIN.2.0 M WIDE MIN. 0.90 M WIDE MIN 1.20 M WIDE

    DETAILS OF AISLES WIDTH

    CENTRAL BUSINESS DISRICT

    KITCHENS
    The kitchen can service coffee shop, banquet hall, conference halls, and room service. In this case the kitchen should be 33 percent more than the main dining space.

    L I B R A R Y S T U D Y

    The F&B storage areas in most cases are located adjacent either to the receiving area or to the kitchen, with the latter arrangement preferable. STORAGE AREAS PERCENT Dry food storage 30% Refrigerated food storage 25% Frozen food store 10% Beverage store 15% Ref.,beverage store 5% Non food store 15% Approx. space allowances for kitchen planning including food store, cold room, wash up, chefs office: Main restaurant kitchen area: 1.4 m2 x no of covers Banquet kitchen & service area: 0.2 m2 x no. of covers Coffee shop kitchen: 0.3 m2 x no. of covers Separate independent caf: 0.45 m2 x no. of covers

    CENTRAL BUSINESS DISRICT

    BARS
    Situation: Counters with stools less economical of space than closely spaced tables Average sitting time 20 minutes: 3 occupants/hr compared with perhaps 1/hr in normal restaurant. Format: Typical U format with 12 seats min length 600/P = 7200. This length may be served by 1 waiter if meals pre-cooked; . Bar depth : No increase in depth is needed for more than I bartender, as each man should be provided with his own "set-up'' space in the work counter and back-bar .

    L I B R A R Y S T U D Y

    CENTRAL BUSINESS DISRICT

    V.CIRCULATION

    L I B R A R Y S T U D Y
    Recommended lobby dimensions for various layouts of elevator groups. SERVICE CIRCULATION- 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 equipments. Adequate height- 2600 mm Capacity- 2000-3000 kg for freight Car speed- 0.5 m/s for freight Car inside- 2000 x 3000 mm Lift well- 2900 x 3400 mm Machine room- 2900 x 5900 mm RAMPS- ramps are generally used for disabled people, 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

    CENTRAL BUSINESS DISRICT

    DESIGN CRITERIA
    FORM ORIENTED PLANNING
    The design will bring together form, structure, function along with aesthetics to create a iconic structure. As the site is curvilinear, the form would be site responsive and take site character into consideration to reduce the formation of negative spaces. Design would be fusion of linear and curvilinear forms, linear forms will be employed for the guestrooms to maximize space usage.

    ORIENTATION

    Orientation of the building will be taken into consideration measures would be taken to minimize the heat gain. This will be achieved by providing recessed windows, curtain glazing to reduce the load on air conditioning.

    D E S I G N C R IT E R I A

    MATERIAL

    Modern materials such as glass and steel will be used to create a landmark structure as well as building would be such designed that it harmonizes with upcoming modern building such as commercial towers in the vicinity.

    INTELLIGENT BUILDING CONCEPTS

    Keeping in mind the modern techniques intelligent building concepts and building automation would be incorporated in the design. Techniques such as Lighting can be turned on and off with a building automation system based on time of day, or the occupancy sensors and timers.

    CENTRAL BUSINESS DISRICT

    DESIGN CRITERIA
    BARRIER FREE ENVIRONMENT
    Emphasis would be laid on creating barrier free environment for physically challenged people .provisions such as Accessible Public Restrooms Ramps with anti-slip floors and handrails at the entrance. Minimum door width should be 32" to allow wheelchair access and other facilities for the physically challenged Wheelchair access with suitable table in at least one Restaurant. Visual & Audible Fire and Emergency alarms. Earmarked Accessible Parking Facilities Would be incorporated in design.

    D E S I G N C R IT E R I A

    LANDSCAPING

    Open spaceS at ground level would be reserved for landscaping that softens the buildings edge. All the essential elements of landscape like water, stones, paving's etc. would be homogeneously used blending them with the surroundings. A balance between soft and hard landscape would be provided.

    CENTRAL BUSINESS DISRICT

    10

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