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ACKNOWLEDGEMENT
I first thank God Almighty for guiding me through and blessing me with all the people who helped
me in this endeavour.
With extreme gratitude I thank the Head of The Department Prof. Shaji T L for his guidance and
support throughout my B.Arch carrier and helping me improvise since I joined the College.
I whole heartedly thank my guide Prof. Rajasree. S, who helped me through my thesis for spending
her valuable time and sharing her ideas. I also express my gratitude to the thesis coordinator, Ar.
Aju. R Dept. Of Architecture and all the faculty members of the department for directing and
supporting me through their valuable advises and criticisms throughout my study.
I wholeheartedly thank my father and mother who are my inspiration and strength, for their love,
care and immense support. Also to my sister , for her small motivations.
I am particularly thankful to Mr. M.Balamurugan ( Associate Town Planner, APWD) for his
support by providing me with necessary data despite of his busy schedule. Im also indebted to Ar.
Eugene Pandala, Mr Doland Alwyn, Varghese uncle, Joseph uncle for their immeasurably valuable
help in carrying out this project.
I cannot miss few people who were always beside me during my hard times and also lend me help
throughout my thesis. Thanks to my senior Ar. Ankur Bardan (C.E.O of A Cube Paradigms), my
dearest friends Swathi, Lakshmi, Zera, Devi, Janma, Shabdi, Shadiya, Minu and also to Sumoh,
Febin, Naveen, Ananthakrishnan and my juniors Shalu, Anjali and Amrithalakshmi.

I thank Mr. Pradeep ( Ice Net) without whom our submissions wouldnt have become hard copies.
And all the others I missed to mention and also to the hotel staffs who furnished me with
informations to finish my case studies.

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Contents
ACKNOWLEDGEMENT ............................................................................................................................ 1
1 ................................................................................................................................................................... 5
INTRODUCTION ........................................................................................................................................ 5
1.1 AIM .................................................................................................................................................... 7
1.2 OBJECTIVES ..................................................................................................................................... 7
1.3 SCOPE ............................................................................................................................................... 7
1.4 PROJECT FEASIBILITY ................................................................................................................... 8
1.5 SITE FEASIBILITY ........................................................................................................................... 8
1.6 METHODOLOGY ............................................................................................................................. 8
2 ................................................................................................................................................................... 9
LITERATURE STUDIES............................................................................................................................. 9
2.1 HOTEL............................................................................................................................................. 10
2.2 ORIGIN OF HOTEL INDUSTRY .................................................................................................... 10
2.3 HOTEL TYPES ................................................................................................................................ 11
2.3.1 Location: .................................................................................................................................... 11
2.3.2 Number of rooms: .................................................................................................................... 11
2.3.3 Type of plan: .............................................................................................................................. 11
2.3.4 Type of clientele......................................................................................................................... 11
2.3.5 Length of guest stay ................................................................................................................... 12
2.3.6 Speciality hotels ......................................................................................................................... 12
2.3.7 Unique hotels ............................................................................................................................. 12
2.4 STAR RATING OF HOTELS........................................................................................................... 12
2.4.1 5 Star Rating .............................................................................................................................. 12
2.4.2 4 Star Rating .............................................................................................................................. 13
2.4.3 3 Star Rating .............................................................................................................................. 13
2.4.4 2 Star Rating .............................................................................................................................. 13
2.4.5 1 Star Rating .............................................................................................................................. 13
2.5 Guidelines for 5 star hotels ................................................................................................................ 23
DATA COLLECTION ............................................................................................................................... 24
3.1 DIFFERENT PLAN FORMS OF HOTEL ........................................................................................ 25

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3.2 DIFFERENT SPACES IN A HOTEL: ........................................................................................... 26
3.2.1 Entry/Exits ................................................................................................................................. 26
3.2.2 Parking ....................................................................................................................................... 26
3.2.3 Entrance lounges ........................................................................................................................ 26
3.2.4 Restaurants ................................................................................................................................. 27
3.2.5 Kitchens ..................................................................................................................................... 27
3.3 TYPES OF ROOMS ......................................................................................................................... 27
3.4 SERVICES ....................................................................................................................................... 28
3.4.1 Back of House: ........................................................................................................................... 28
3.4.2 Water supply and drainage: ......................................................................................................... 30
3.4.3 Heating, Ventilation and Air-conditioning: ................................................................................. 30
3.4.4 Telecommunication and control: ................................................................................................. 31
3.4.5 Fire protection: ........................................................................................................................... 32
3.5 GENERAL FEATURES OF A 5 STAR HOTEL............................................................................... 33
4 ................................................................................................................................................................. 34
PRIMARY STUDIES ................................................................................................................................. 34
4.1 LE MERIDIEN, COCHIN................................................................................................................. 35
4.2 THE RAVIZ, KOLLAM ................................................................................................................... 38
4.3 BRUNTON BOATYARD, FORT KOCHI ........................................................................................ 43
4.4 TAJ STUDY ......................................................................................................................................... 46
4.5COMPARATIVE................................................................................................................................... 48
ANALYSIS ................................................................................................................................................ 48
5 ................................................................................................................................................................. 49
SITE STUDY ............................................................................................................................................. 49
6 ................................................................................................................................................................. 53
DESIGN BRIEF ......................................................................................................................................... 53
6.1 REQUIREMENTS ............................................................................................................................ 54
6.2 AREA CALCULATION ................................................................................................................... 56
7 ................................................................................................................................................................. 60
DESIGN ..................................................................................................................................................... 60
7.1 CONCEPT ........................................................................................................................................ 61

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7.2 ZONING........................................................................................................................................... 62
7.3 DRAWINGS..................................................................................................................................... 63
8 ................................................................................................................................................................. 67
SPECIAL TOPIC ....................................................................................................................................... 67
8.1 Tree houses ....................................................................................................................................... 68
Types...................................................................................................................................................... 68

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1
INTRODUCTION
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PROJECT INTRODUCTION
Hospitality refers to the relationship process between a guest and a host, and it also refers to the act
or practice of being hospitable, that is, the reception and entertainment of guests, visitors, or
strangers, with liberality and goodwill. It covers all the areas from greeting at the door to providing
best services till room. Hotels are the important part of hospitality industry and a support to tourism
industry.

Tourism is the basic and most desirable human activity describing the praise and encouragement of
all people and government. It is a traditional instrument which enables culture to be rehabilitated
and made known to the rest of the world. Contact between people of different races and
nationalities widens ones outlook.
Hotel is an essential part of travel and tourism industry. They constitute one of the main and still
expanding pillars of the tourism sector and are highly unique among other commercial buildings.
Hotel sector, in the overall tourism industry can be considered as the main source of economy to the
government. In India every year there is rise in volume of tourist influx. This has brought into light
the shortage of not only tourist accommodation facilities but also various levels based on capitol and
luxury.
Hotels may be categorized depending upon factors such as location, plan, facilities, according to
number of rooms, type of clientele. Hotels are star rated from 1 star to 5star deluxe. Hotels are
constructed with the aim of serving specific purposes based on the type of tourists. Mainly there
exist three types of tourist:

Leisure tourists- attracted by locations, historical importance, presence of amusement facilities and
cultural heritage.

Specific tourist- Pilgrims and students come under this category who travel with a specific interest.

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Business tourist- People who travel for business purpose like attending conferences, business
meetings come under this category. Such meetings are held at places of business importance and
resort locations also.

1.1 AIM
To design a five star resort hotel of 100 bed capacity at Havelock, Andaman and Nicobar islands.

1.2 OBJECTIVES

To design a luxury hotel in a resort location and address the challenges of the site.

To study the basic functioning of a five star hotel.

To look beyond the conventional style of hotel architecture.

1.3 SCOPE
Havelock is one among the favourite tourist centres in the islands. Day to day there is serious
increase in the tourist population that visits the island. Providing a five star rated hotel in the island
will add to the tourist economy and also would invite foreign tourist on large scale. It will provide
employment for the local population and bring in good infrastructure facilities to the village where
the hotel is proposed.

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1.4 PROJECT FEASIBILITY

Hotels seek extensive importance in the present scenario and supports tourism. The type of hotels
and range of facilities they provide largely influences the economy of the hotel industry.
Constructing a five star hotel in a resort location of Havelock with the famous Radhanagar beach
lining its boundary is the most attractive feature of the project.

1.5 SITE FEASIBILITY

The 45 acres site is located near Radhanagar beach which is one of the worlds famous beaches.
Tourist activities in this area are very high, especially during seasons. The main advantage is that,
there are no luxury hotels in proximity to the beach. The site proposed thus has a great advantage of
being in proximity to Radhanagar beach. Also the site offers good views around of the evergreen
forest and the sea.

1.6 METHODOLOGY

Study the literature associated with hotel design and planning, and also functioning of hotels.
Study about the star rating system of hotels.
Study standards associated with hotel design.
Live case studies of different type of star rated hotels to compare and acquire direct
knowledge about the functioning, ambience, architecture planning and services of hotels.
Formulate design ideas from the case study and literature study inferences.
Understand the site and its context and formulate a suitable concept and design process.

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2
LITERATURE STUDIES
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2.1 HOTEL
A hotel is an establishment that serves the purpose of paid lodging on a short term basis for
travellers and others. The basic provisions in a hotel include room with bed, toilet and bathroom,
wash, cupboard in addition modern facilities like air conditioning, telephone, television, snack and
coffee outlet, bar. When it comes to luxury five star hotels in addition to the above mentioned,
facilities there are others like- 24 hrs reception, doorman service, parking, page boy, reception area
with seating facilities, information desk, beverage service, special surprises, mini bar, 24 hr food and
beverage offer via room service, personal care products in flacons, internet connectivity in the room,
safety in room, laundry and ironing service, shoe polish service, elevators of good quality, health
clubs and spa, conference halls, meeting rooms, swimming pool, gardens, shops etc.

2.2 ORIGIN OF HOTEL INDUSTRY

The concept of hotel is very old, it takes back to 6th century B.C when husbands and wives of that
age introduced the concept of hotel on a small scale called inn. Huge halls were provided to the
travellers where they could make their own beds and rest. Inns prevailed for a few hundred years.
The rise of industrial revolution brought a change in this industry. The development of
communication systems gave the industry a boost. People began to feel the need to travel, especially
business and political trips increased which increased the demand and need of hotels. The first hotel
called the City Hotel was built in New York.
In India though the origin of modern hotels was brought up by the British, but earlier there were
many dharmshalas, sarais/inns and taverns. The first western type hotel was built in 1840 in
Bombay. The Indian hotel industry saw several developments during the 20th century. Some of the
leading five star hotels in India are: Taj Group of Hotels, The Ritz Chain, The Oberoi Group Of
Hotels, The Cooperation of India, ITC Group, Hyatt Regency, Marriotts Group Hotels, Leela
Group Hotel and Palaces, Indian Hotels limited.

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2.3 HOTEL TYPES

Hotels are classified depending upon:

2.3.1 Location:

Downtown hotel: Business people prefer such hotels and these are located at the heart of the
city, shopping areas, theatres, public buildings etc.

Suburban hotel: Located in the suburbs. Ideal for budget travellers.

Resort hotel: Located in resort areas like hill stations, beaches, forest and other attractive
leisure spots.

Motels: Located on highways that provide economical lodging for travellers.

2.3.2 Number of rooms:

Small hotel: Hotels with less than 25 rooms

Medium hotel: Hotels with 25 to 100 rooms

Large hotel: 100 to 300 rooms

Very large hotel: Hotels with more than 300 rooms

2.3.3 Type of plan:

European plan

American plan

Condimental plan

2.3.4 Type of clientele

Group hotel

Commercial hotel

Family hotel

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2.3.5 Length of guest stay

Transient hotels: Single day stay

Residential hotels: Stay for a month

Semi-residential hotels: Both the features of the above

2.3.6 Speciality hotels

Historic Inns and Boutique hotels- Hotels with typically unique environment and intimate settings.

2.3.7 Unique hotels

Tree house hotels

Bunker hotels

Cave hotels

Capsule hotels

Ice and snow hotels

Garden hotels

Underwater hotels

2.4 STAR RATING OF HOTELS

2.4.1 5 Star Rating: A luxurious hotel, offering the highest degree of personal service with
elegance and style abound. Rooms equipped with quality linens, VCR, CD stereo, Jacuzzi tub and
in-room video. Multiple restaurants on site with extensive gourmet menus, and room-service
available 24-7. Along with the above mentioned fitness centre, valet parking and concierge service
add to its best.

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2.4.2 4 Star Rating: Formal, large hotels, with similar features of a 5star hotel. Usually with
shopping, dining and entertainment facilities. Above-average service, beautifully furnished rooms,
restaurants, room service, valet parking, fitness centre and a concierge.
2.4.3 3 Star Rating: Usually located near a major expressway, business center and/or shopping
area, these hotels offer nice, spacious rooms and decorative lobbies. On-site restaurants may be
average in size but will offer breakfast, lunch and dinner. Valet and room service, a small fitness
center and a pool are often available.
2.4.4 2 Star Rating: These hotels are generally part of a chain that offers consistent quality and
limited amenities. They are small or medium in size and rooms will have a phone and TV. Such
types dont have facilities like room service, cuisine restaurants etc., there might be small restaurants
instead.
2.4.5 1 Star Rating: A small hotel managed and operated by the owner. Basic accommodations
with more personal atmosphere. Such hotels dont have restaurant facilities but restaurant service
should be within walking distance, as well as nearby public transportation, major intersections and
entertainment that is reasonable in price.

The Hotel and Restaurant Approval and Classification Committee ( HRACC ) set up
by the Department of Tourism, awards deserving hotels appropriate star category.

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Source : HRACC

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2.5 Guidelines for 5 star hotels

Architecture features and general construction of the building should have distinctive
qualities for a 5 star hotel.

Locality including the immediate approach and environment should be suitable for 5 star
hotels.

Adequate car parking space required.

At least 25 let able bedrooms all with well appointed and well equipped attached bathrooms.

All public areas and private areas fully air-conditioned.

All the areas to be well equipped with superior quality carpets, curtains, furnitures, fittings
etc.

Well designed and well equipped swimming pool.

Adequate number of elevators inside the premises.

Well appointed lobby and cloak rooms equipped with fittings and high quality furnitures.

There would be a reception, information and cashier counter attended by highly qualified,
trained and experienced staffs.

Should have well equipped conference halls, banquet halls, board rooms etc.

Recognized travel and book stalls in the premises.

Money exchange safe deposit lockers, left luggage room, florist and a shop for toilet
requisites and medicines at the premises.

Well equipped bar.

Telephone facilities in each room.

Well equipped and well furnished restaurants on the premises.

Radio, TV, and relayed music in each room.

Pantry and cold storage to be professionally designed.

24 hour check in and checkout, laundry services, dry cleaning and doctor on call.

Plentiful supply of clean linen, blankets, towels etc.

In 5 star deluxe hotels all the basic features and facilities are same as the 5 star hotels, but the
standards of services and amenities would be of a superior quality.

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3
DATA COLLECTION

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3.1 DIFFERENT PLAN FORMS OF HOTEL - based on layout of bedroom blocks

blocks.

Double loaded block capable

capable of development into L U courtyard plan, requires 2 stairs and
considered most economical.
economical.fig. 2.1.1

Double loaded T shaped block capable of being developed into cross, requires 3
stairs.fig.2.1.2

Single loaded block capable of being developed into LU or courtyard plan, not an
economical solution but may be desirable.
desirable.fig.2.1.3

Single block with central core containing all vertical services, maids room etc. compact and
useful for small sites where ttower development is required.fig2.1.4
fig2.1.4

Y plan requires 3 staircases and has more complicated structure than straight blocks.fig2.1.5
blocks.

Triarc more space taken by circulation, concave curve results in bedroom wider at bath room
end providing opportunity for la
larger bathroom and dressing area..fig2.1.6

Circular requires careful handling avoid awkward and inward facing room, not capable of
extension.fig2.1.7

Circular with central core requires careful handling to avoid awkward rooms.fig2.1.8
rooms.

fig. 3.1.1
fig. 3.1.2

fig. 3.1.55

fig.
fig.3.1.6

fig.3.1.3
.1.3

fig.3.1.7
.1.7

fig.3.1.4
fig.

fig.
fig.3.1.8

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3.2 DIFFERENT SPACES IN A HOTEL:

3.2.1 Entry/Exits- The entry to the site should be sophisticated, well maintained and having

welcoming effect. Minimum width of the entrance should be proper enough to accommodate
vehicles at a time. So the ideal width of the entrance is 5m to 6m. A security pit should have been
installed with all the proper security instruments. The entrance should be well connected to the
porch. All entrance points should have car scanners installed at every entry / exit points. Entry &
exit points to the site should be same with one emergency entry (width 4m) and one service entry
(width 8m) emergency entry should be mechanical as well as manual override in case of emergency.
Service entries are very critical as far as security is concerned so 2 or more checking pits with highly
trained staff is required.
3.2.2 Parking- According to NBC-2005 the hotel comes in commercial category with special sub

group residential commercial. Parking norms for this has been decided by the occupancy as an
average of commercial residential. Parking norms says 1 Car per 4 guest rooms (NBC part 3
appendix B), the parking for at most 30 cars in open is for visitors, shoppers reserved parking for 50
cars should be either open or underground apart from parking for 15 hotel cars is reserved for
delegates and tourist who could order & serve accordingly in underground or multi level parking
there should be provision of a lift to be accessible for physically challenged persons.
3.2.3 Entrance lounges- From the porch till the main entry ( 5-6 mtr wide) with automatic control

preferable the revolving door. An allowance of10sqft for each visitor to be served
may be used for space allocation reception area, seating place for at least 15 people (visitor
lounge)seating place for at least 25 people (guest lounge) height of the atrium would be maximum 3
storey, express lifts, floor lifts and staircase core would be adjacent not more than 10 mtrs.

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3.2.4 Restaurants-Generally there are one or more restaurants in a hotel depending upon the rating.

Restaurants are placed at an easy/direct access from the lobby. Specialty restaurants are additional
features to the hotel, bar and entertainment lounges form another set of public spaces.
3.2.5 Kitchens- Kitchen size is determined by the number of workstations, the space required by the

equipment, the range of meals & the extent of food preparation. The no. of seats, or no. of covers
may not be adequate guides.

3.3 TYPES OF ROOMS

Single room- room with a standard single bed to provide sleeping accommodation to a person. The

size of a single bed is generally 6x3.

Double room- room with double bed and provides sleeping comforts for two persons. Size of

double bed is 6x6.

Twin bedded room- It is a room with 2 identical beds separated by a small side table.
Interconnected room- rooms connected to each other. They have a common wall and a door in the

wall to move from one room to other. Such rooms can serve the purpose as dual as well as separate
individual rooms.
Triple room- offers sleeping accommodation for 3 people and has either a double bed or an extra

bed or two twin beds.

Quad- Provides sleeping accommodation for 4 people and has 4 beds.
Double-double- This type of room has 2 double beds in it and provides sleeping comforts for 4

persons, such as family of husband and wife and 2 children. Also called family room or twin double
bed.
Suite- It refers to a set of 2 rooms out of which 1 is a bedroom and other is a living room. It is the

costly room in hotels. Different type of suites includes:

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1. Single suite-single room with sitting room

2. Double suite- double room-sitting room
3. Junior suite- large room with partition separating the bedroom from sitting area.
4. Duplex suite- Two rooms or two successive floors connected by staircase. Living or sitting
on one floor and bedroom on the other.
5. Penthouse suite- Luxurious suite on the terrace of the building.

3.4 SERVICES
3.4.1 Back of House:

Goods entrance- The unloading area must be covered. A minimum platform of 2 m width is

necessary at the offloading area. A receiving office for control and checking should be placed in the
immediate premises. Temporary stores must be provided. There should be a minimum of 2m width
given to the corridor leading to the store.
Refuse and Garbage- It should be kept separate from the receiving area. The shape and size of

containers, bins depend on the system of vehicle collection and handling. A refrigerated storage
room is provided to store the wet and dry garbage separately. All surface must be smooth and
impervious with fire resistance.
Personnel and Time office- Timekeeper and security office must be provided immediately inside

the back of house entrance. It also includes small private offices sometimes for the Human Resource
dept., for the Sales dept., the Food and Beverage dept., a training room for the employees and staff.
Employee dining and rest rooms- Employees must be provided with a separate canteen and

kitchen might be near to the main kitchen. There should be separate amenities for ladies and gents,
provided with separate locker facilities.

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Laundry and housekeeping- This may be different for different class of hotels. In few hotels with

limitation in standards, size and space requirements the laundry service is contracted outside with
commercial laundries. The space requirement depends on the number of guest rooms and extent of
restaurants and banquet services.
Planning- laundry areas are best located in the ground or basement level adjacent to housekeeping
areas to shield steam, high humidity, noise and vibration. The surface must be smooth and
impervious and fire resistance should be strengthened.
Engineering Areas-

Relationships between engineering workshops, offices, stores and plant rooms

Plant rooms have noise and vibration issues and so their placement should be shielded from other
areas. Access for servicing and removal of plant and, space requirements for large equipments to be
considered.

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3.4.2 Water supply and drainage:

Large quantities of water are required in hotels for personal use, food preparation, cleaning and

other domestic purposes and for fire fighting, coolers, boilers, laundries, swimming pools and
recreational use. Water is pumped by direct or hydro-pneumatic system, by means of pressure water
is directly pumped into the distribution system without the aid of overhead tank, except for flushing
purposes. This depends on the constant supply of power. The hydro-pneumatic system saves
considerable amount of energy as compared to the direct system, it eliminates the need for overhead
tank and supply water at evenly and at much high speed.
Vertical soil and waste pipes are normally installed in ducts between pairs of bathrooms connecting
each floor. Drainage to kitchen includes waste connections for sinks, waste disposal units and floor
washing units. Surface water can be discharged directly to streams or can be used for landscaping,
cooling systems, emergency fire fighting etc.
Foul water collecting sewage is conveyed in drainage systems laid at gradients. Sewage treatment
take several forms like:
Settlement septic tank, sedimentation tank, activated sludge.
Oxidation biological filter or land irrigation, air diffusion in tanks.
Sewage works tend to produce odour and attract flies and so need to be carefully sited away from
buildings, water bodies and leisure areas.

3.4.3 Heating, Ventilation and Air-conditioning:

Mechanical air circulation system includes exhaust system in kitchens, bathrooms, garages and for

smoke control. Plenum systems for controlled distribution of supply air to specific areas. Air
conditioning systems providing treatment, regulation and circulation of fresh and recycled air. Air
conditioning equipment may range from self-contained to centralized systems:

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Window/Split AC units- which can be used for individual rooms and small areas
Fan coil units/ High velocity dual duct system/Exhaust systems-distributes and removes cold and hot
air respectively for a large area.
In public areas like foyers and lounges natural ventilation is necessary due to infiltration and stack
effects.

3.4.4 Telecommunication and control:

Telephone lines are connected to all part of the hotel. A linked system works connecting the front

office with the back office, admin, rooms, food and beverage outlets, recreation and fitness sections.
The network for communication with individual rooms provided by telephone lines can also be used
for other control and information systems.
Local control panel- for room facilities, television, music, curtains.
Loud speaker- fire alarm, specific evacuation instructions
Detection signalling- smoke sensors. Entry to unoccupied rooms.
Rom status- indication of room cleaning, availability.
Network conferencing- multiple line connections for group discussions.
Other requirements include:
Emergency and maintenance locations: guest and service elevators and motor houses, engineering
plant rooms. Kitchen, restaurant, bar, pantry, stores. Every third/fourth landing of emergency fire
stairways.
Public telephone locations: main lobby, ballroom/function room foyer, recreational club, employee
restrooms.

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3.4.5 Fire protection:

Fire safe design is based on the assessment of ignition: smoke; potential; damage
Primary design requirements:

Fire resistive construction.

Smoke control systems

Manual signalling devices

Automatic detection and signalling devices-smoke detectors

Alarm devices- bells, loudspeakers and flashing lights

Annunciator panels-indicate location of fire.

Control panel- controls the operation of building service equipment in event of fire:
Release hold-open devices on fire doors.
Recall elevators automatically to ground floor.
Pressurize fire stairs
Shut down recirculation air system
Activate smoke exhaust
Alert building staff prior to sounding alarm
Monitor water pressure in automatic sprinkler supply or water level in tanks.

Fire suppression: Hose stations contain fire hose and hose storage facilities. They are required to be
located in each floor.

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3.5 GENERAL FEATURES OF A 5 STAR HOTEL

Offers only highest level of accommodations and services, and should have
distinctive qualities of luxury hotel.

High standards of service and amenities.

Adequate parking space.

Hotel should have at least 25 rooms with well appointed attached bathrooms,
24 hours running of hot and cold water.

All public and private space shall be air-conditioned. Grand hotel lobbies and
rooms with well equipped and quality furnishing.

The hotel feature up to 3 restaurants all with executive menus.

The facade, architectural features and construction of the hotel should have
distinctive qualities of a luxury hotel.

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4
PRIMARY STUDIES
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4.1 LE MERIDIEN, COCHIN

Introduction
A 5star deluxe hotel located near to the NH66 and the backwaters. It is a global hotel group with
over 140 luxury hotels throughout 55 countries. Most of its properties are situated in the worlds top
cities. The headquarters is at London. In India, the hotel has its properties in Chennai, Mumbai, New
Delhi, Kolkata and Cochin. Le meridian is selected as one of the case studies to get in detail and
study the services in a hotel and its functioning.
Year Of Construction: 2000
Location: Kundannur junction, Maradu, Cochin, Kerala
Architect: N.M. Salim and associates
Client: Mr.M A Yusuff Ali
Site Area: 12 Acres
Climate: Warm Humid

Location map

Topography: Slight slope towards west.

Nearest Railway Station Ernakulum Railway Station (10 Km's)
KSRTC bus station: 11Kms
Location Advantage 10 Km's away from city commercial centre.
FACILITIES
Restaurants: Treasure Trove, Lagoon, Jules bar , Baywatch-open air bar
International convention centre-900 capacity
Le Revive Ayurveda Spa
Health Club and Gymnasium
Three-tier outdoor swimming pool with separate Jacuzzi and childrens pool.
Laundary, biobin system
Total number of rooms- 157
Art gallery, Library, Shops
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Access
The main road leading to the hotel is NH-66. It is
30 km from Cochin airport, it also has Helipad to
the southern end of the site.

Site
The western and southern sides are flanked by
backwaters. Local winds hence enhances the
surrounding.

Layout plan

Built and Un-built

Hotel is vertically expanded and hence occupies less land, the built spaces include convention
centre, hotel, swimming pool, service area and parking.

Views and Vistas

The site is flanked by backwaters and this advantage
is effectively used. From the rooms, reception lobby
and restaurant the view towards the backwater is
clearly visible.
Zoning

Legend

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Recreational Zone
The site towards the SW or backwaters is landscaped and is used by joggers. Pavilions near the
water body supports guest to sit and rest. This area is also supported with tennis court and children
play area. There is an OAT scooped out from the site terrain. The swimming pool also includes
separate whirlpool, jacuzzi and childrens pool.

Orientation
The longer axis of the hotel is oriented in the north-south direction. The convention centre is
oriented in the SE-NW direction. The hotel is placed in a manner to capture the SW wind , and to
get maximum view of the backwaters.

Services
Service road on the southern side of the site leads to the
basement.
F and B service-In the basement F&B store, preparation room,
cool storage, separate sections for meat, fish, vegetables and
fruits. Others include bakery, in-room dining,and staff amenities.
Centralized AC plant, water cooling system with 2 chillers.
Two generators each 500 KV.
Hydroneumatic system.
Solar panels used to heat water, also 3 boilers used, steam
generated used in laundry.
Mechanical and electrical panel rooms in the basement located as
separate section.
Centralized UPS system for corridors,lifts,fire exits and staircase,
exterior lights controlled by automation
STP for treating sewage and sullage water separately.
Bio composting for kitchen waste.
Swimming pool with separate filtration unit.

Different views of the building

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4.2 THE RAVIZ, KOLLAM

Introduction
The Raviz hotel situated at the banks of lake Ashtamudi is the perfect blend of modern architecture;
beautifully combined with traditional design of the pre-independence era. The hotel is divided into
two blocks-heritage and tower block. The main entry of the hotel is through the heritage block
followed by reception, entrance lobby, restaurant,bar,kitchen,health club, gymnasium,rooms,laundry
and maintenance area. The tower block includes convention hall, restaurant,rooms,spa and parking.
This hotel was selected for my case study to infer the basic zoning in a context with nearby water
body.
Year Of Construction: 2011
Location: Thevally, Mathilil, Kollam, Kerala
Architect: Mr.Eugene Padala
Client: Mr. Ravi Pillai
Site Area: 5 Acres
Built-up Area: 200,000 sq.ft
Climate: Warm Humid
Topography: Sloping down towards lake side
Nearest Railway Station Kollam Railway Station (4 Km's)

Location map

KSRTC bus station: 2.7Kms

Location Advantage 2 Km's away from Kollam Town
FACILITIES
Restaurants: Pergola Restaurant, Riverside Restaurant, Raanthal floating Restaurant, Zircon Bar
The Empire Conference Hall and convention centre-1200 capacity
Veda Wellness and Ayurveda Spa
Health Club and Gymnasium
Swimming pool and wading pool
Laundary, biogas plant. Total number of rooms- 93, two cottages and a pool villa.
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Access
Road through a residential area connects the hotel and the
main road which is the Mathilil-Teni national highway.
Two gateways serve guest entry and staff exit as well as
service entry.

Orientation
Buildings oriented in SW-NE direction with more
inclination towards south and north. Rooms are oriented

Layout plan

parallel to the lake. The site adjacent to the lake keeps the
surrounding cool.

Built and Un-built Spaces

Limitation of the site area so more of built spaces. Lakeside
though has been provided with a landscaped joggers path.
Pattern of growth with respect to site is from built to unbuilt
Circulation diagram

spaces.

Views and Vistas

The lake side view is the pre-dominant one, on the west and
southern sides.

Zoning

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Other details
Number of rooms: Heritage block- 35; Tower block-54
Suite room- 1200 sq.ft
Deluxe room-330 sq.ft
Standard Room-330 sq.ft
Cottages: Erattupetta 200 yrs old; Anchal 300 yrs old; Poolside villa-535 sq.ft

Functional Zoning
Guest easy access from entrance to the reception, restaurant, gym, health club and rooms. Restaurant
supported with facilities like kitchen, store, dish wash, chiller stores and bakery which form a closed
loop screening direct access and vision to the guest.

Entrance Foyer
A wide lobby space 3 floor height, with reception desk, inquiry
desk, waiting area, guest lift and lift lobby stair case. It leads to the
back office, shop, gym and health club to the left hand side.

Entrance lobby

Riverside Restaurant
A multi cuisine restaurant with buffet area. It faces the lake side and
is adjacent to the Zircon bar. A glass wall divides the semi-open
dining area of the restaurant and the closed interior.
Riverside restaurant

Kitchen
The bar and riverside restaurant share a common pantry space
which leads to kitchen. The kitchen includes granary store, dish
wash and store, kitchen, chiller rooms, chief chefs cabin, staff
cabin, bakery, gas store and garbage room. The service entry to the
kitchen lies on the guest vehicle exit way.
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Main kitchen

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Cottages and villas

The poolside villa is a private villa with a private plunge pool,
balcony overlooking the landscaped pathway and the water. A
mixture of contemporary and Travancore architecture.
The cottages dismantled from other regions of the state, are private
structures also supported with s mall pools. Facing the lake, they

Cottage

add to the aesthetics of the place.

The floating restaurant-Raanthal in the form of kettuvalamserves
small get together and dining purpose.

Raanthal restaurant

Heritage Block First and Second Floor

The reception lobby is connected to the lobby in the first floor by a staircase and two elevators.
Rooms are placed on either side of the lobby area in an L shape. To the left of the lobby is the
administration. Service core runs vertically up to serve in room dining. Total number of rooms in
this floor is 18.
The first and second floor plan of the heritage block is typical, except for the admin area; the second
floor consists of a conference hall and a meeting room. This floor consists of 17 rooms in total. To
the left most end, a bridge (access only for staff) connects to the service area of the tower block.

Vertical Zoning
Private areas taken up, service core
and guest access independant.Guest
spaces in the upper floors supported
with refreshment areas.

Heritage block

Tower block

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Tower Block
Convention hall: The convention hall is designed for a capacity of 1200 and is accessed directly
from the entrance. Adjacent to the hall on the left hand side to the entry, is the dining hall and
kitchen. Service core with a service lift and staircase run adjacent to the main staircase and
passenger lift. The hall has a balcony in the first floor with adjacent conference hall and dining.
Basement: The tower block has two basement floors, used for parking and has electrical generator
and panel rooms for the tower block. Also the basement-1 has a purchase department and store of
the Food and Beverage section. Car and two wheeler parking for staff is allowed in the basement
floors.
Third floor: The third floor is a service floor adjacent to which is the Pergola restaurant. The
service floor holds the steel framework which forms the foundation for the rooms. Accessibility to
the service area is shielded from the restaurant.
Pergola serves fusion cuisine, a bridge connects to the heritage block from the service area near the
kitchen in this floor.
Sixth floor: The topmost floor or the sixth floor is where the Veda wellness and ayurvedic spa
located. This floor consists of meditation and yoga room and 9 chambers for the spa. At the roof top,
the rooms get magnificent view of the lake and surrounding landscape.

Services
Heritage block: 2 guest lift, 1 service lift, 2 generators 250 KVA each., 2 AC plants.
Tower block: 2 guest lift,1service lift, 2 generators 375 KVA, 2 AC plants.
Centralized water cooled AC system.
2 bore wells and 4 water tanks each of capacity 50,000litres.
Kitchen waste disposed to biogas plant.
Fire sprinklers and alarm system. Separate filtration and panel rooms for the swimming pool.

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4.3 BRUNTON BOATYARD, FORT KOCHI

Introduction
The hotel Brunton Boatyard is built on the land which was a boatyard before a century ago set up by
Mr. George Brunton. The hotel is designed and built in the style and principle of early Dutch and
Portuguese architecture of Fort Cochin. It can be said as an attempt to bring back the heritage
memories of Cochin. Situated at the Harbour mouth overlooking the busy ship channel its rooms
boast of a magnificent view of the sea.
Year Of Construction: 1999
Location: Bellard road, Fort Cochin, Kerala
Architect: Carl Dansion
Client: CGH Earth group, Kerala
Site Area: 5 Acres
Location map

Climate: Warm Humid

Topography: Elevated at the water side.
Nearest Railway Station Ernakulam Railway Station (13 Km's)
KSRTC bus station: 13 Kms
Location Advantage situated in an sub urban area of Fort Cochin.

FACILITIES
Restaurants: The History Restaurant; The Terrace Grill Restaurant; Armoury Coffee shop cum Bar
Ayurveda Centre
Shop
Swimming pool
Anaerobic Sewage Treatment Plant
Total number of rooms- 26
Solar water heating system
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Access
The hotel is situated in a sub-urban area of the city and can
be accessed through the river road. It is close to Fort Kochi
Vypeen Jankar jetty, and 38km from Cochin airport. The site
is located adjacent to the main road.

Material used
Lime washed walls, sloping tile roof, terracotta floor,

Layout plan

wooden doors and windows

Views and Vistas

Rooms have a magnificent view of the sea and boats that pass by.

Ground floor
It holds reception, waiting, back office, restaurant and kitchen, central
courtyard, tea shop and rooms.

First floor

Zoning

In the first floor there are history and Terrace Grill restaurants in addition to rooms.This floor
consists of 2 deluxe rooms.Plan flanged by staircase on either side
and also 2 lifts provided at the centre.All rooms provided with
balconies.

Second floor
This floor consists of 4 deluxe rooms in addition to others.The
spaces formed are intimate. Large open spaces reduce the use of

History Restaurant

mechanical ventilation in public areas.The ayurveda centre and admin rooms are isolated from the
main building.

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Services
Basement is the maintenance floor.
Anaerobic sewage treatment tanks.
Hydroneumatic method to pump water up,rainwater harvesting and treatment tank in the basement.
Two generators,one stanby-125KVA.
AC water cooling system with fan coil unit.
56Solar panels to heat water,other times diesel coil boilers used.
Food waste collected by co-operation,laundary from outside.

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4.4 TAJ STUDY

VIVANTA BY TAJ, KOVALAM
Study conducted to get an insight about the Taj standards and
specifications if any, difference in planning, architecture and
functioning.

Introduction
The resort located in 10 acres of land behind the Kovalam shore on a hill top, offers a breath taking
view of the backwaters, lush landscape and unspoiled beaches. It is at a distance of 8kms from the
Trivandrum airport. Serves 59 cottages. The hotel is split into 2 sites on either side of the road. It has
3 restaurants namely: Kareez and Jasmine Bay sharing a common kitchen, a Sea-side restaurant on
the other side of the road, and a bar in the ground floor.

Sketch of Layout Plan

The existing undulating topography is designed to halt cottages at different levels with individual
privacy.

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The service up and down to the rooms and main building is by means of the electric cart. There is a
separate service entry connected to the basement of the main building. Electrical , panel rooms,
kitchen
hen stores are in the basement, along with the back of house.
The ground floor consists of reception, entrance lobby, waiting lounge, bar, gym, shops and spa.
The first floor has two restaurants-the
restaurants the Kareez and the Jasmine bay with a swimming pool facing the
th
sea side.
The touch of architecture in the use of materials is little traditional,
tional, in the use sloping roofs, wooden
flooring, apart from the bold rubble facade.

Sea-side
side restaurant

Path to cottages

Pump room

Inference: From the study it is hence understood that Taj has no special architectural standards to
be identified as its type. It has hospitality and management standards to guide its employees.

Service entry

Spa

Jasmine bay res

restaurant

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4.
5
C
O
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P
A
R
A
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I
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E
A
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A
L
Y
S
I
S

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5
SITE STUDY
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INTRODUCTION

Havelock is one among the beautiful islands in the group of Andaman Islands. The island is famous
for its beaches, coral deposits, and dense forests. The island is situated to the eastern side and at a
distance of 39km from Port Blair. The local population at Havelock is 5354 as per the
2001 census. Havelock island is spread over 114 sq.km and of the total land area, about 96 sq.km is
under forest cover. This leaves only about 17 sq.km of land at Havelock. Havelock is emerging as a
very popular tourist destination in Andaman and about 300 to 500 tourists visit this island every day.
A good amount of foreign tourists are also included in this. The private sector is seen active in
Havelock, providing accommodation, boarding and transport services. The demand for standard
accommodation and infrastructure are increasing in the island, as the tourist surge seems to increase
day by day.

Boat jetty

Radhanagar Beach

LOCATION
The site is located near Radhanagar village beach in Havelock, South Andaman. The distance from
the boat jetty to the Radhanagar village is 11.7 km. The nearest town is Port Blair at a distance of
39Km from the island. By boat it takes 2 hours from Port Blair to Havelock. There is no road
connecting Port Blair to Havelock.

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ACCESS
The only access to the site is the road connecting Radhanagar village, Govindnagar and the boat
jetty. Access through sea can be developed that directly enters the site. The present road has a width
of 7m running adjacent to the site.
CLIMATE: Warm humid island climate with tropical monsoon and large amount of precipitation
throughout the year.

TEMPERATURE: 25-35 degree Celsius

TOPOGRAPHY: Undulating terrain slightly sloping towards the sea on the southern end.

SOIL: sandy soil towards the sea side and clay loamy towards land.
VEGETATION: Tropical rainforest trees like typok, bullet wood trees etc. and few coconut trees.

SKY CONDITIONS: Diffused sunlight, but most of the time sky remains cloudy.

WIND DIRECTION: Predominantly SW- NE, local wind direction from sea side south-north.

LANDUSE: Public and comes under recreational zone, with preserved evergreen and rainforest in
its context.

SITE AREA: 45 Acres

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Access road
7m wide
Site

Beach

Site Plan not to scale

SITE
FEATURES
There is no source of fresh water in the site, Panchayat water
supply line delivers water to the area. Electric posts are found
adjacent to the site along the road. Natural drainage is effective
here. Thick natural vegetation is found in the site.
Access road

SWOT ANALYSIS
Strength: Near to Radhanagar beach considered one among
worlds famous beaches and attractive tourist spot.
Weakness: Far from the city area and also from transportation
centers.
Opportunities: Site located in an evergreen forest area and near to
the beach, creates good views.
Threats: The islands are prone to natural disasters like earth quake, tsunami, Beach view
cyclones etc.
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6
DESIGN BRIEF
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6.1 REQUIREMENTS
6.1.1. Public Areas

Lobby

Reception desk

Waiting lounge

Gallery

Common toilet

Cloak room

Shops

6.1.2. Food and Beverage

Mini bar

Cafe

Multi-cuisine restaurant

Specialty restaurant

6.1.3. Rooms

Standard rooms

Suite rooms

Tree houses

Presidential suite

6.1.4. Meetings and gathering

Conference hall

O.A.T

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6.1.5. Fitness and Spa

Gym

Spa

Beauty parlor

Yoga / Meditation rooms

6.1.6. Fun and Recreation

Discotheque

Swimming pool/ wading pool

Bowling alley

Table tennis

Billiards room

Gaming arcade

6.1.7. Administration
6.1.8. Kitchen

Purchase room

General store

Kitchen

Preparation area

Cold storage

Dry storage

Butchery

Bakery

Chefs room

In-room dining

Dish/utensil wash and store

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6.1.9. Other services

Staff rest room

Staff canteen

Wet and dry waste room

Laundry

Panel/generator/plant room

STP

Workshops

6.2 AREA CALCULATION

Areas

Study inference (avg.)

Public spaces
Main entrance/porch
Lobby
Reception
Waiting lounge
Gallery
Cloak room
Common toilet
Shops
Administration

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Standards

No.

Total area m2

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Areas

Study inference (avg.)

Standards

No.

Total area m2

Food and Beverage

Bar
Caf
Multicuisine restaurant
Specialty restaurant
Rooms
Standards rooms
Suite rooms
Presidential suite
Tree houses
Meetings and Gathering
Conference hall
O.A.T
Fitness and Spa
Spa
Gym
Yoga/meditation rooms
Beauty parlor

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Fun and recreation
Discotheque
Swimming pool
Wading pool
Bowling alley
Billiards room
Table tennis room
Gaming arcade
Kitchen
Purchase room
General store
Show kitchen
Preparation area
Cold storage
Dry storage
Butchery
Bakery
In-room dining
Dish/utensil wash
Chefs room

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Other services
Staff rest room
Staff canteen
Wet and dry waste room
Laundry
Panel/generator/plant room
STP
Workshop

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7
DESIGN
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7.1 CONCEPT

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7.2 ZONING

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7.3 DRAWINGS

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SPECIAL TOPIC
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8.1 Tree houses

Tree houses are platforms or buildings constructed around, next to or among the trunk or branches
of one or more mature trees above ground level. Tree houses can be used for recreation, work space,
habitation, and observation or as temporary retreats. Tree houses are an option for building ecofriendly houses in remote forest areas, because they do not require clearing of a certain area of
forest.

Types
Tree houses come in different shapes and sizes. Also with the use of material the type varies. The
different types are namely:
Two Tree-Tree House
Suitable for back yards that have two trees 10 to 14 feet apart and are at least 12 feet in diameter.
Straight trees make fitting the supports easier. A roof can be built over the tree house and windows
can also be installed to bring light into the area. Decks may be built on these tree houses.
Dome Tree House
There are two types of dome-shaped tree houses, with one being a closed house with windows and
the other having more open space. The closed tree house is set on a hexagon platform and the walls
are formed by simple triangular-shaped pieces of wood. The second type is made of wooden
polygons that distribute the weight of the structure. Cable suspension systems can be used so the
house moves with the tree. Both types of domed tree houses can be constructed on single trees.
Environment friendly Tree house
Those constructed using waste products and recycled plastics. These donot disturb the environment
and can be made according to the user demand. Natural materials can be used that gives a aesthetic
appeal.

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Dome tree house

Fabric tree house

Materials used
Wood: used for structural parts and cladding as it benefits with good strength and light weight and
low cost. It can be used for flooring, frames walls etc.
Steel: used for brackets, cables and bolts.
Fabrics are also used for temporary tree structures.

Construction techniques
For trees that move little fixed joints are preferred and for trees that dont do flexible joints are
preferred.
In case of large structures attached to the tree flexible joints are advised. For small structures both
joints work.
Trees with small and thin branches, the structures are good to be fixed to itself with strong frames to
the trunk. This case is applicable only for big trunks.

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Self supported tree house that disturbs the tree little with the basic frame holding the whole
structure.
The materials used are purely passive with the exception for framing steel members.
The toilets used in tree houses are compost type or ducting is provided in rare cases to the ground,
where the waste is collected.

Implementation in Design
Tree houses are a captive trend to the tourist.
They provide no harm to the environment. Structures have evolved that mimic the typology of tree
houses.
The site in the middle of forest has better suitability for construction of tree houses. The trees here
are very tall and has strong and thick trunks. Tree houses can be easily constructed in such a context.
Also tree houses bear les damage during natural disasters.

The design is based on the concept of tree houses and also tree houses few in number are provided.
The tree house stands on steel framed structure with wooden finishing. Ducts are provided to the
ground.

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BIBILIOGRAPHY
Fred Lawson (1995), Hotels and resorts-Planning Design and Refurbishment
Ernst and Peter Neufert, Architects Data third edition
The Hotel and Restaurant Approval and Classification Committee ( HRACC )
Coastal Regulation Zone Notification, Ministry Of Environment and Forest
Indian Hotel Rating Guidelines
Journals-Arch daily

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