2. INTRODUCTION
A hotel is an establishment that
provides paid lodging on a
short-term basis.
The word hotel is derived from
the French hôtel (coming from
the same origin as hospital),
which referred to a French
version of a building seeing
frequent visitors, and providing
care, rather than a place
offering accommodation.
3.
4. TYPE OF HOTEL
1 STAR
A 1 STAR HOTEL IS A BASIC OR NO–FRILLS ACCOMMODATION VENUE
THAT OFFERS LIMITED AMENITIES. IT’S IMPORTANT TO NOTE THAT A 1-
STAR RATING DOESN’T MEAN THE VENUE IS DIRTY OR UNSAFE. YOU CAN
THINK ABOUT IT AS A SMALL (USUALLY FAMILY RUN) PLACE TO DROP
YOUR LUGGAGE AND GET SOME SLEEP.
2 STAR
A 2 STAR HOTEL IS STILL WITHIN THE BUDGET RANGE, AND IT MAY BE
INDIVIDUALLY OWNED, ALTHOUGH IT USUALLY IS PART OF A BUDGET
HOTEL CHAIN. BEDROOMS IN 2 STAR HOTELS SHOULD HAVE A TV AND
PHONE, BUT DON’T EXPECT THE LATEST TECHNOLOGY. A RESTAURANT
AND HOUSEKEEPING SERVICES ARE OFTEN AVAILABLE.
3 STAR
A 3 STAR HOTEL IS A MID-RANGE OPTION THAT OFFERS A HIGHER
STANDARD OF COMFORT AND HAS A MORE CONTEMPORARY STYLE.
TYPICAL AMENITIES MAY INCLUDE A GYM, BUSINESS CENTRE, ROOM
SERVICE, CABLE TV, AND VALET PARKING.
5. 4 STAR
A 4 STAR HOTEL IS AN UPSCALE PROPERTY OFFERING VERY HIGH STANDARDS OF
SERVICE AND SUPERIOR COMFORT. HERE YOU CAN EXPECT TO FIND AMENITIES
LIKE DESIGNER TOILETRIES, PREMIUM BEDDING, CONCIERGE SERVICE, A
WELLNESS OR SPA CENTRE, SWIMMING POOL, AND HIGH-END PICK UP
SERVICES, LIKE A LIMOUSINE. MANY BOUTIQUE HOTELS FALL WITHIN THIS
CATEGORY.
5 STAR
A 5 STAR HOTEL IS A LUXURY HOTEL THAT OFFERS FIRST-CLASS STANDARDS OF
SERVICE, AMENITIES, AND COMFORT. TYPICAL AMENITIES IN LUXURY HOTELS
INCLUDE PERSONALISED GREETING, COMPLIMENTARY SERVICES LIKE IRONING,
FRESH FLOWERS, A PERSONAL BUTLER, IN-ROOM JACUZZI, ACCESS TO MULTIPLE
RESTAURANTS (SOME OF WHICH MAY BE AWARD-WINNING VENUES), ON-SITE
GOLF COURSES, ETC.
THE STAR SYSTEM IS MOSTLY USED IN EUROPE AND NORTH AMERICA. IN OTHER
PARTS OF THE WORLD STARS MAY ALSO BE USED, BUT THE STANDARDS
DIFFERENT FROM THE ONES WE HAVE DESCRIBED ABOVE.
IN ADDITION TO STARS, HOTEL CATEGORIES CAN ALSO BE DEFINED BASED ON
OTHER CRITERIA, SUCH AS LOCATION, CLIENTELE, OR THEME.
6. REQUIREMENTS
S.no MAIN FACILITIES REQUIREMENTS
1. GUEST ROOMS • minimum 10 rooms
• area=140 sq ft.
• Air conditioning
• Atleast a room for differentialy abled
with 1 m door
2. 2% of room block with
min of 1 suite
3. Public areas Reception facility
Lounge with sitting areas
Keys and baggage room
4. Bathrooms All rooms with attached bathrooms
Min area=36sq ft
5. Food and beverages For A grade cities
1 multi cuisine restaurant cum coffee
shop
One speciality restaurant with 24 hr room
service
7. For b grade cities
1 multi cuisine restaurant
24hr service
6. Kitchen Refrigerator with deep freeze
Segregated storage of meat, fish and vegetables
Wash up area
Ventilation and non slip floors
Wet and dry garbage area
7. Staff facilities •Staff restroom
•Locker room and pantry
•Staff washrooms
•Dining area
8. Guest services oValet parking
oLaundary and linen room
oTravel desk
oProvision for wheelchair
oshop
9. Safety and security 1. Metal detector
2. Cctv
3. Smoke detectors and fire alarms
4. First aid and medical facilities
8. Elevators , stairs and
service stairs
10. Banquet hall/
conference room
11. Swimming pool
12. Sauna, spa and gym
15. CASHIER
A hotel cashier collects money from guests for their lodging
accommodations and any other fees they may incur during their
stay, including parking, valet, room service and telephone or
computer use fees. ... Her job normally entails answering guest
inquiries regarding fees and services.
16. WASHROOMS
• WASHROOM IS THE MUST AMENTY
PROVIDED IN ANY BUILDING OR SPACES.
ONE CUBICLE=1.5m x 1.1m
One lavatory for 50 people
17. RESTAURANT
SITTING REQUIREMENTS FOR DINING AREA
To be able to eat in comfort, one
person requires a table area
around 60 cm wide and 30-40 cm
deep
This provides sufficient distance between
adjacent diners. Although an additional 20
cm space in the centre for dishes and large
bowls is sometimes desirable, an overall
width of 80-85 cm is suitable for a dining
table. If the food is served on plates, then
70 cm is sufficient, and for fast food 60 cm
table depth.
27. •Storage. Storage Areas Accommodate
Stocks Of Subsistence (Consumables)
And Non-subsistence, E.G., Tableware,
Cleaning Supplies. The Areas Are
Determined By Analysis Of The Menu,
The Number Of Personnel To Be Served,
And The Defined Delivery Cycles.
•Loading Dock. The Loading Dock Must Be
Coordinated With Storage
Requirements.
32. 5. Junior Suite
Often Described As: Executive Suite
1. Base Level Rooms
Often Described As: Deluxe Room Or
Superior Room Or Standard Room
3. Rooms With A View
Often Described As: Sea View Room Or Ocean
View Room Or Pool View Room Or Garden View
Room Or City View Room Or Lake View Room Or
Mountain View Room…
4. Rooms With Lounge Or Club Access
Often Described As: Club Room Or Executive
Room Or Premier Club Room Or Business
Class Rooms
6. The Suite
Often Described As: Grand Suite Or Royal
Suite Or Deluxe Suite
2. Little Bigger Rooms
Often Described As: Premium Room Or
Executive Room
35. EXIT AND ENTRANCE
The design of entrance has a huge
influence on the functionability of any
space or building.
Adequate space should be provided
inside and outside the entrance and
exit.
A safety or fire exit should also be
provided in any public buildings.
36. • Provide canopy or door recess for
weather protection.
• Leave a clear space of 600mm adjacent
to handle-side of door.
37.
38. CIRCULATION
Horizontal circulation in a building may comprise access routes through
open-plan areas, walkways, corridors and lobbies.
The overall arrangement of access routes should be logical, understandable,
useable, and as direct as possible in terms of providing access to key
facilities.
A well-designed building layout, with clear circulation routes that are easy to
follow will benefit everybody.
All circulation routes should be well maintained, free of obstacles and have
adequate headroom. Windows should not open into circulation routes in a
manner that would cause obstruction or reduce corridor width.
39. Corridors in buildings accessed by members of the public should have a recommended clear width
of 2000mm,
In public buildings, recommended 2440mm wide corridors, and 2000mm for secondary corridors to
allow space for people walking and signing to clearly view sign language.
All circulation routes should be well maintained, free of obstacles and have adequate headroom.
Windows should not open into circulation routes in a manner that would cause obstruction or
reduce corridor width.
41. Minimum turning radius for the wheelchair
Passage through one way, two way and three way door.
42. The bathroom is to be
provided with a
wheelchair-accessible
shower. The later
installation of a bath
should be possible near
the shower. The
movement area to the
right or left of the we
must be at least 95 cm
wide and 70 cm deep.
Sanitary facilities
At least one toilet must be
provided for wheelchair
users in all
sanitary facilities. The
seat height should be 48
cm
Grab bars for disabled
57. HORIZONTAL AND VERTICAL ARRANGEMENT
Stairs
Doors opening into the stairwell must not obstruct
the stair width. The 18-step rule is a 'should'
regulation.
Stair width in public buildings is
calculated according to the
required evacuation time.
VERTICAL
ARRANGEMENT
60. There are two different
drive systems for lifts:
I. Traction sheave drive
II. Hydraulic lifts
LIFTS
Traction lifts: ideally have their
drives above the shaft.
62. HORIZONTAL
ARRANGEMENT
Corridors in buildings accessed by
members of the public should have a
recommended clear width of 2000mm.Or
atleast of 1800mm.
CORRIDORS
In buildings that are not accessed by
members of the public, a minimum corridor
width of 1500mm is recommended.
63. ACKNOWLEDGEMENT
I WOULD LIKE TO EXPRESS MY
GRATITUDE TO AR. TOOLIKA SAINI
FOR GIVING ME THIS PROJECT AS
WELL AS HELPING AND
SUPPORTING ME THROUGHOUT
THIS PROJECT.
THANK YOU
