THUMBRULES FOR ALLOCATION OF SPACES IN THE EXECUTIVE AREA IN FEETS AREA IN METER

HOTELOF 200 GUEST ROOMS: OFFICE

SOURCE :WHO(WORLD HOTEL ORGANISATION)
•RECEPTION/ WAITING 200 20 • ALL CATERINGS OUTLETS IF POSSIBLE
• GENERALMANAGER 150 14 ARE ON THE SAME LEVELS AS
GUESTROOMS NO. OF ROOMS AREA IN METER
• F&BMANAGER 120 12 KITCHENS: IF NOT MAIN RESTAURANT
•KING 43% 86 30 •SECRETARY 100 10 DIRECTLY RELATED TO KITCHEN;
•DOUBLE 50% 100 35
•COPYING AND STORING 100 10 OTHER RESTAURANT
BANQUETING ROOM SHOULD HAVE
AND
L
•HANDICAPPED 2% 4 SALES&
•SUITES 5% 10
32
CATERING
SERVICE ROOM CONNECTED BY
ELEVATORS AND STAIRS MAIN KITCHEN I
TOTAL AREA 200 15520 •RECEPTION/WAITING
•DIRECTORS OF SALES
150
150
14
14
WHERE
UNDERTAKEN.
BULK COOKING IS
T
NO.OF ROOMS AREA IN FEETS AREA IN METER
•COPYING& STORAGE 50 5 • ORGANIZATION OF BACK OF HOUSE
SUCH THAT STAFF AND GOODS ARE E
ACCOUNTING
•FLOORAREA 2000 185 •CONTROLLER 120 12
SEPARATE FAR AS POSSIBLE AND
CONTROL CON BE MAINTAINED OVER R
•SEATING 200 19 •ACCOUNTING WORK 300 28
•RETAIL 100 10 •AREA+SECRETARY+ •
BOTH.
HEIGHT, PLOT RATIO REQUIREMENT, A
• COPYING
GENERAL CASHIER 125 12 •PAYROLL MANAGER 120 12
EASE OF ACCESS, ADEQUACY FOR
PARKING SHOULD BE PROPERLY T
•BELLMAN STATION 50 5
•
RESTROOM 40
RECEIVING &
STORAGE
CONSIDERED.
U
•WORK
4 AREA FOR MAIL
STORAGE
40 4
LOADING DOCK
RECEIVIN GAREA
200
250
19
24
R
FOOD AND BEVERAGE RECEIVING OFFICE 120 12
(Reference: tourism department)
E
COFFEESHOP 2400 223
COCKTAIL LOUNGE 1600 149 GUIDELINES FOR 5 STAR HOTELS
LOBBY BAR
SUPPORTS BAR STORAGE
800
75
75
7
•.THE LOCALITY INCLUDING THE IMMEDIATE APPROACH AND ENVIRONMENT SHOULD BE SUITABLE FOR S
LUXURY HOTEL.

FUNCTI0N AREA
•.THERESHOULD BE ADEQUATE PARKING SPACES FOR CARS. T
BALLROOM 3500 325 •.THE HOTEL SHOULD HAVE AT LEAST 25 BEDROOMS, ALL WITH WELL APPOINTED ATTACHED BATHROOMS WITH
LONG BATHS OR THE MOST MODERN SHOWER CHAMBERS, WITH 24HOURS OF PROFESSIONALLY HOT AND
U
BALL ROOM FOYER 900 84
BANQUET ROOMS 1200 112
COLD WATER.
•.ALL PUBLIC ROOMS AND PRIVATE ROOMS SHOULD BE FULLY AIR CONDITIONED AND SHOULD BE WELL
D
FOOD PREPERATION FURNISHED WITH SUPERIOR QUALITY CARPETS, CURTAINS, FURNITURE, FITTINGSETC. IN GOOD TASTE. Y
•MAIN KITCHEN 2000 186 •.THERE SHOULD BE ADEQUATE NO. OF EFFICIENT LIFT IN BUILDING OF MORE THAN TWO STORIES I
•BAKER'SSHOP 850 79 INCLUDING THE GROUND FLOOR, WITH 24 HOURS SERVICES.
•ROOMSERVICE AREA 300 28
•CHEFS OFFICE 100 10 •THERESHOULD BE WELL DESIGNED AND PROPERLY EQUIPPED SWIMMING POOL.
•DRY FOOD STORAGE 300 28 •.THE LOBBY AND THE LADIES AND THE GENTLEMAN CLOAK ROOM EQUIPPED WITH FITTINGSAND
•REFRIGERATED FOOD 200 19 FURNITURE OF HIGHEST QUALITY.
STORAGE
•BEVERAGE STORE 150 14 STUDY OF STANDARDS
•FOOD CONTROLLER'S 100 10 • LOCATION IS ONE OF THE IMPORTANT FACTOR FOR COMMERCIAL SUCCESS, DEPEND ON MARKET
OFFICE ORIENTATION HOTEL SHOULD GENERALLY BE CONSPICUOUS AND SITED NEAR THE MAIN ROAD.
• CHINA, SILVER GLASS 200 20 • PRINCIPLE RELATIONSHIP OF PARTS OF MEDIUM SIZE HOTEL IS - SEPARATION OF GUEST HOUSING
STORAGE AND SERVICE AREAS: NO CIRCULAR CROSSING; DISTINCTION BETWEEN FRONT AND BACK OF
•TOILETS 100 10 HOUSE.

FIVE STAR HOTEL MOHALI

THESIS GUIDE SESSION ROLL NO: SUBMITTED BY:
5TH YEAR
AR. ALOK 2011-2012 0700117015 MOHD FARAZ
UPADHYAYA
FACILITIES
•.THERE SHOULD BE A RECEPTION, CASH AND INFORMATION COUNTER ATTENDED BY QUALIFIED,
TRAINED AND EXPERIENCED - PERSONNEL CONFERENCE ROOM / BANQUET HALLSAND PRIVATE
DINNING ROOM.
•.THERE SHOULD BE BOOK STALL, BEAUTY PARLOUR, BARBER SHOP, RECOGNIZED TRAVEL COUNTER,
MONEY CHANGING AND SAFE DEPOSITING FACILITIES, LEFT LUGGAGE ROOM AND A SHOP AND
MEDICINES, ON THE PREMISES.
PUBLIC AREA
• A LOUNGE OR SEATING IN THE LOBBY AREA.
• RECEPTION FACILITY OR MEAN TO CALL ATTENTION .
• ACCOMMODATION, FOOD AND BEVERAGE AND OTHER TARIFFS AVAILABLE.
• PUBLIC REST ROOMS FOR LADIES AND GENTS WITH SOAP AND CLEAN
TOWELS, A WASH BASIN WITH RUNNING HOT AND COLD WATER.
• PUBLIC REST ROOMS TO HAVE LOW HEIGHT URINALS (24" MAXIMUM).
• RAMP WITH ANTI-SLIP FLOORS AND HANDRAILS AT THE ENTRANCE.

•.THERE SHOULD BE A TELEPHONE IN EACH ROOM AND TELEPHONES FOR THE USE OF GUESTS AND
• MINIMUM DOOR WIDTH SHOULD BE 32" TO ALLOW WHEREVER ACCESS AND
OTHER FACILITIES FOR THE PHYSICALLY CHALLENGED. L
VISITORS AND PROVISION FOR A RADIO OR RELAYED MUSIC IN EACH ROOM.
FOOD AND BEVERAGE I
• EARLY MORNING BEVERAGE SERVICES.
•.THERE SHOULD BE A WELL EQUIPPED; WELL FURNISHED A WELL MAINTAINED DINING ROOM/
RESTAURANT ON THE PREMISES. • DINING ROOM SERVING BREAKFAST AND DINNER. T
• MULTI-CUISINE RESTAURANT ON PREMISES.
•THERE SHOULD BE ELEGANT WELL EQUIPPED BAR / PERMIT ROOM. • SPECIALITY RESTAURANT. E
• 24 HOURS COFFEE SHOP.
•THE PANTRY AND THE COLD STORED SHOULD BE, PROFESSIONALLY DESIGNED AND SHOULD BE WELL • ROOM SERVICE OF FULL MEALS. R
• ROOM SERVICE OF ALCOHOLIC BEVERAGES.
EQUIPPED.
• CROCKERY AND GLASS ARE UNCHIPPED. A
GUESTROOMS • BAR.
• MINIMUM SIZE OF GUEST ROOMS EXCLUDING BATHROOM 200SQFT.
GUESTSERVICE
T
• BUILDING SHOULD BE 100% AIR CONDITIONED. KITCHEN
• A CLEAN CHANGE OF BED AND BATHROOM DAILY AND BETWEEN CKECKING. • SEGREGATE STORAGE OF MEAT, FISH
• LANDRY AND DRY CLEANING SERVICE TO BE
PROVIDED.
U
• MINIMUM BED WIDTH FOR SINGLE(900MM) AND DOUBLE(1250MM) AND VEGETABLES.
• MATTRESS MINIMUM10MM THICK. • TILED WALLS, NON SLIP FLOORS.
•
•
PAID TRANSPORTATION ON CELL.
SHOE CLEANING SERVICE.
R
• MINIMUM BEDDING 2 SHEETS, PILLOWS AND CASES, BLANKETS, MATTRESS • REFRIGERATOR WITH DEEP FREEZE.
PROTECTOR/ BED COVER. • DAILY PERMANENT CLEANING OF
•
•
ICE DRINKING WATER ON DEMAND.
ACCEPTANCE OF COMMON CREDIT CARDS.
E
• SUFFICIENT LIGHT PER BED. FLOORS. • ASSISTANCE WITH LUGGAGE ON REST.
• A 5 AMPERE POWER SOCKETS. • CLEAN UTENSILS. • A PUBLIC TELEPHONE ON PREMISES UNIT CHARGE
• A WRITING SURFACE WITH SUFFICIENT LIGHT. - CHAIRS. • SIX MONTHLY MEDICAL CHECKS FOR
• WARDROBE WITH MINIMUM FOUR CLOTHES HANGER PER BEDDING. PRODUCTION STAFF. •
MADE KNOWN.
WAKE UP CALL SERVICE ON REQUEST.
S
• SHELVES AND DRAWER SPACE. • ALL FOOD GRADE EQUIPMENT
• A WASTE PAPER BASKET. CONTAINERS.
• MESSAGE FOR GUEST TO BE RECORDED AND
DELIVERED.
T
• OPAQUE CURTAINS OR SCREENING AT ALL WINDOWS. • FIRST AID TRAINING FOR ALL KITCHEN
• DRINKING WATER IN 1 GLASS TUMBLER PER BEDDING. STAFF.
• NAME, ADDRESS AND TELEPHONE NUMBER OF
DOCTOR WITH FRONT DESK.
U
• A MIRROR, AT LEAST LENGTH (3') • DRINKING WATER.
• A STATIONARY FOLDER CONTAINING STATIONARY AND ENVELOPS. • GARBAGE TO BE SEGREGATED WET AND
•
•
STAMP AND MAILING FACILITIES.
NEWSPAPER AVAILABLE.
D
• A DO NOT DISTURB NOTICE. DRY.
• FRIDGE. • RECEIVING AND STORE TO BE CLEAN AND
•
•
HEALTH FITNESS FACILITIES.
BEAUTY SALOON AND BARBER SHOP.
Y
• IRON AND IRONING BOARD TO REQUEST. DISTINCT FROM GARBAGE AREA. • FLORIST.
• SHOPS/KIOSK.
SUITES BATHROOMS STAFF QUALITY • MONEY CHANGING FACILITIES
• STAFF UNIFORM FOR FRONT OF THE • BOOKSTALL.
HOUSE. SAFETYAND SECURITY
• MINIMUM SIZE OF BATHROOM 45 SQFT. • PERCENTAGE OF STAFF WITH MINIMUM  STAFF TRAINING IN FIRE FIGHTING
• A BATH TOWEL AND HAND TOWEL TO BE PROVIDED PER GUEST. 1 YEAR CERTIFICATE RECOGNIZED DRILL.
CATERING HOTEL INSTITUTE SHOULD  SECURITY ARRANGEMENTS FOR ALL
• 1WC FLUSH TO HAVE NON POROUS SERVICES.
BE 30% . STAFF REST ROOM. HOTEL ENTRANCES.
• HOT AND COLD RUNNING WATER AVAILABLE 24 HOURS.
• TOILET FACILITIES.  SMOKE DETECTOR.
• BATH TUBS/ SHOWER CLOSETS.
• DINING AREA.  FIRE AND EMERGENCY PROCEDURE
• WATER SERVING TAPS/ SHOWERS.
NOTICE DISPLAYED IN ROOMS BEHIND
DOOR.
 FIRE EXTINGUISHER ON GUEST FLOORS

FIVE STAR HOTEL MOHALI

WITH EMERGENCY POWER.

THESIS GUIDE SESSION ROLL NO: SUBMITTED BY:

5TH YEAR
AR. ALOK 2011-2012 0700117015 MOHD FARAZ
UPADHYAYA
ENTRANCE ADMINISTRATION
SEPARATE DOOR FOR BAGGAGE SHALL BE PROVIDED AND AVOID SPACE ALLOWANCE – 0.3 TO 0.4 M2/ROOM
REVOLVING DOORS IN THE ENTRANCE. THERE SHALL BE
SEPARATE SPACE FOR WAITING CARS. BEDROOM
RECEPTION LOBBY SPACE ALLOWANCE - 28M2
RECEPTION DESK VISIBLE FROM ENTRANCE SHOULD HAVE RECEPTION COUNTER FLOOR TO CEILING HEIGHT – 2.5M(MIN)
WITH 2M OVER ENTRY FOR AC FITTING
LENGTH
NO. OF ROOMS COUNTER LENGTH
L
KITCHEN LAYOUT AND REQUIREMENT
50 3M
HOTEL SIZE COFFEE SHOP RESTAURANT
I
100 4.5M
200 7.5M
(ROOM)
50 50-75 -
T
400 10.5M 150
200
80
100
60
60
E
GUESTROOM DIMENSION R
LIVING AREA BATHROOM TOTAL GUEST
ROOMS
A
DIMENSI AREA DIMENSION AREA DIMENSI AREA T
ON
(METER
(SQ.M) (METRES) (SQ.M) ON
(METER
(SQ.M)
U
S) S)
R
BUDJET 3.5 X4.5 16 1.5 X 1.5 2.3 3.5 X 6.2 21.9
E
MID 3.6 X 5.5 20.1 1.5 X 2.3 3.4 3.6 X 6.6 29
PRICE
S
FIRST 4.1 X5.8 23.8 1.7 X 2.6 4.4 4.1 X 8.6 35.2
CLASS T
LUXURY 4.5 X 6.1 27.9 2.3 X 2.7 6.6 4.5 X 9.1 41.8 U
D
FUNCTION ROOMS
MULTIPURPOSE ROOMS FOR MEETINGS, BANQUETS, BALL PARTIES, Y
EXHIBITION ETC. DESIGNED WITH CONSIDERATION OF SEPARATE
ACCESS IF THE ROOM IS LARGE. SPACE ALLOWANCE.
BANQUET STYLE SEATING=1.1-1.3M2/P
MEETING STYLE SEATING=9-1.11M2/P

STORES
FURNITURE STORE – 0.3M2/ROOM
LINEN STORE – 0.4M2/ROOM, SHELVES AT LEAST 600 WIDE OPEN

LAUNDRY
AREA -140M2FOR 200 BEDROOMS
VENTILATION RATIO -15 TO 20 AIR CHANGE/HR

FIVE STAR HOTEL MOHALI

THESIS GUIDE SESSION ROLL NO: SUBMITTED BY:
5TH YEAR
AR. ALOK 2011-2012 0700117015 MOHD FARAZ
UPADHYAYA
LOCATION:
•LE MERIDIAN, NEW DELHI IS LOCATED IN WINDSOR
PLACE, JANPATH,ONE OF THE MOST FOCAL PART OFTHE
CITY.
•IT IS CONSTRUCTED ON A 4.29 ACRE PLOT IN THE CENTRE
OF THE CITY,JUST A FEW MINUTE WALK AWAY FROM THE
SHOPPING, BUSINESS AND ADMINISTRATIVE DISTRICTS.
•LE MERIDIAN NEW DELHI IS CONVENIENTLY LOCATED IN L
THE CENTRE OF THE CITY, WITH TWO-KILOMETER RADIUS
OF I
•MAJOR CENTRAL GOVERNMENT OFFICES,
•PARLIAMENT HOI THE PRESIDENTIAL PALACE, T
•RASHTRAPATI BHAWAN AND
•15 KM FROM DOMESTIC AIR PORT E
•IT IS 2.5 KM FROM THE NEW DELHI RAILWAY STATION
•1KM RADIUS LIES POSH AREAS LIKE CANNAUGHT R
CIRCLES AND JANPATH MARKET.
A
DESIGN CONCEPT
• THE DESIGN OF LE MERIDIAN IS SET TO THE CULTURAL PULSE OF THE TIMES AND THE T
ARCHITECTURAL FIRM.
• THERE MUST BE SENSE OF THEATRE. THE FORM OF SHAPE MUST BE EMOTIONAL STRINGS. IT IS U
LIKE A STAGE FOR PUBLIC AND INTIMATE INTERLUDE FOR RELAXATION, BUSINESS AND
CONVENTIONS. R
• THE DESIGN IDEA CONCEIVED TO EXPRESS MATERIALS AND MOOD THAT BELONGS TO THE
FUTURISTIC ENVIRONMENT AND AGE. IT SHOULD HAVE AN AMBIENCE THAT SHALL APPEAL TO BOTH, E
THE BUSINESS AND COMMERCIAL TRAVELERS AND TOURISTS.

SALIENT FEATURES
•IT DISPLAYS A BRONZE MIRROR FACADE THAT REFLECTS THE CHANGING SPLENDOR OF THE SKY S
•IT IS SO UNUSUALLY STYLED THAT NO BRICK OR MORTAR IS VISIBLE TO THE EYES WHICH MAKES IT THE
FIRST GLASS CURTAIN WALL BUILDING IN THE INDIA.
T
•THE LANDSCAPED DRIVEWAY, THAT RISES TO MEET THE RAISED LOBBY, IS ALIGNED WITH FOUNTAINS,
LAMPLIGHTS.
U
D
Y

FIVE STAR HOTEL MOHALI

THESIS GUIDE SESSION ROLL NO: SUBMITTED BY:
5TH YEAR
AR. ALOK 2011-2012 0700117015 MOHD FARAZ
UPADHYAYA