[vc_row][vc_column][vc_column_text]INTRODUCTION [/vc_column_text][vc_column_text]Hotels provide a service to their customers whose requirements are:

  • Clean, quiet and comfortable rooms
  • Good food
  • Good service, and
  • Value for money

The hotel is essentially a building for providing a services to guests. Variation in hotel types is extensive range from the simple motel to the complexity of luxury city hotels or an extensive tourist complex.[/vc_column_text][vc_column_text]BRIEF ABOUT  HOTEL[/vc_column_text][vc_column_text]Virtually all countries classify hotels but in different ways: most have some sort of symbol or ‘star’ system, as proposed by the World Tourism Organisation[/vc_column_text][vc_column_text]1-Star hotel provides a limited range of amenities and services, but adheres to a high standard of facility-wide cleanliness.

 2-Star hotel provides good accommodation and better equipped bedrooms, each with a telephone and attached private bathroom.

 3-Star hotel has more spacious rooms and adds high-class decorations and furnishings and color TV. It also offers one or more bars or lounges.

4-Star hotel is much more comfortable and larger, and provides excellent cuisine , room service, and other amenities.

 5-Star hotel offers most luxurious premises, widest range of guest services, as well as swimming pool and sport and exercise facilities[/vc_column_text][vc_column_text]AREA DISTRIBUTION BY SPACES[/vc_column_text][vc_column_text]GUEST ROOMS                             —       50-60%

RECEPTION , HALL , LOUNGE     —        4-7 %

RESTAURANT & BAR                    —        4-8 %

BANQUET&MEETING ROOMS     —        4-12%

KITCHEN & STORAGE                   —         9-14%

ADMINISTRATION                          —         1-2 %

MAINTENANCE                               —         4-7 %

LEISURE, SHOPES , SPORTS       —          2-10 %[/vc_column_text][vc_column_text]INTER-RELATIONSHIP BETWEEN AREAS[/vc_column_text][vc_row_inner][vc_column_inner width=”1/2″][vc_column_text]Flow diagram for typical hotel[/vc_column_text][vc_single_image image=”1498″ img_size=”full” alignment=”center”][/vc_column_inner][vc_column_inner width=”1/2″][vc_column_text]Relationship diagram for administration services[/vc_column_text][vc_single_image image=”1499″ img_size=”full” alignment=”center”][/vc_column_inner][/vc_row_inner][vc_column_text]Relationship diagram for non-residential functions[/vc_column_text][vc_single_image image=”1502″ img_size=”full” alignment=”center”][vc_column_text]ZONES IN A HOTEL[/vc_column_text][vc_column_text]The hotel can be divided into 6 main zones, viz.

  • Limited access zone
  • Public zone
  • Service zone
  • Administrative zone
  • Recreational zone
  • Residential zone

[/vc_column_text][vc_column_text]THE GENERAL DIMENSIONS OF THE ROOM IN FIVE STAR HOTEL [/vc_column_text][vc_row_inner][vc_column_inner width=”1/2″][vc_column_text]The planning of the typical guestroom floor presents one of the greatest challenges in hotel design. Because the guestrooms and suits generally represents between 65 and 85 percent of the total floor area in a hotel.[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/2″][vc_single_image image=”1505″ img_size=”full” alignment=”center”][/vc_column_inner][/vc_row_inner][vc_column_text]STANDARD LAYOUTS[/vc_column_text][vc_row_inner][vc_column_inner width=”1/4″][vc_column_text]STANDARD ROOM[/vc_column_text][vc_single_image image=”1506″ img_size=”full” alignment=”center”][/vc_column_inner][vc_column_inner width=”1/4″][vc_column_text]EXECUTIVE ROOM[/vc_column_text][vc_single_image image=”1507″ img_size=”full” alignment=”center”][/vc_column_inner][vc_column_inner width=”1/4″][vc_column_text]STANDARD SUITE[/vc_column_text][vc_single_image image=”1508″ img_size=”full” alignment=”center”][/vc_column_inner][vc_column_inner width=”1/4″][vc_column_text]LUXURY SUITE[/vc_column_text][vc_single_image image=”1509″ img_size=”full” alignment=”center”][/vc_column_inner][/vc_row_inner][vc_row_inner][vc_column_inner width=”1/2″][vc_column_text]

waiting area & lounge


  • Waiting area with sitting space 1.2 -1.4 sqm per person.
  • Lounge area 0.3-0.5 sqm / room

[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/2″][vc_column_text]



  • Building should be 100% air conditioned.
  • A clean change of bed and bathroom daily and between checking.
  • Minimum bed width for single(900 mm) and double(1250 mm)
  • A 5 ampere power sockets.
  • A writing surface with sufficient light. – Chairs.
  • Wardrobe
  • Basic amenities
  • News paper
  • A 3’ mirror
  • Balcony in luxury suite


space allocation

[/vc_column_text][vc_single_image image=”1512″ img_size=”full” alignment=”center”][vc_column_text]

public area entrance

[/vc_column_text][vc_column_text]Separate door for baggage shall be provided and avoid revolving doors in the entrance. There shall be separate space for waiting cars.[/vc_column_text][vc_column_text]

reception lobby

[/vc_column_text][vc_row_inner][vc_column_inner width=”1/2″][vc_column_text]

  • Reception desk visible from entrance should have reception counter length
  • Area -1.2 sq.m /p
  • Font desk or reception counter Length or 200 guest room hotel is 7. 5m
  • It is connected with lounge& waiting areas.

[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/2″][vc_single_image image=”1513″ img_size=”full” alignment=”center”][/vc_column_inner][/vc_row_inner][vc_column_text]


[/vc_column_text][vc_row_inner][vc_column_inner width=”1/2″][vc_column_text]

  • It should have moveable furniture for flexibility of use.
  • The kitchen store rooms,delivery points, dining room,toilets and other service areas should be well connected.
  • Structural columns in the dining rooms are the best in the middle of the group of tables or at the corner of the table.
  • The minimum width of the escape routes should be 1.00 m per 150 people.
  • General walkways should be at least 1.10m with clearance height of more than or equal to 2.1m .
  • The window area should be 1/10th of the room area of the dining room.

[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/2″][vc_single_image image=”1514″ img_size=”full” alignment=”center”][/vc_column_inner][/vc_row_inner][vc_row_inner][vc_column_inner width=”1/3″][vc_single_image image=”1517″ img_size=”full” alignment=”center”][/vc_column_inner][vc_column_inner width=”1/3″][vc_single_image image=”1516″ img_size=”full” alignment=”center”][/vc_column_inner][vc_column_inner width=”1/3″][vc_single_image image=”1515″ img_size=”full” alignment=”center”][/vc_column_inner][/vc_row_inner][vc_column_text]

Banquet & conference

[/vc_column_text][vc_column_text]Multipurpose rooms for meetings, banquets, ball parties, exhibition etc. Designed with consideration of separate access if the room is large. Space allowance.

Banquet style seating=1.2-1.6m2/p

Meeting style seating=0.9-1.1m2/p

  • A separate entry for the banquet & conference area
  • A simple and direct access route to the kitchen is required.
  • All rooms should have proper sound proofing’s.
  • Seating space of at least 50 people is required for a 5 star hotel.
  • The podium should be accessible to the wheel chair user by a ramp.
  • The entrance door should be minimally 900 mm wide.
  • A furniture and equipment room should be located adjacent to the meeting rooms.




  • The kitchen should have a direct access to the restaurant with double service doors between the dining and kitchen.
  • Seggregate storage for meat,fish and vegetables.
  • Tiled wallsand non slippery floors.
  • Separate washing areas.
  • Separate crocery areas.
  • Pantry and storageareas
  • A separate storagerooms for liquor.
  • Cold storage

[/vc_column_text][vc_row_inner][vc_column_inner width=”1/2″][vc_column_text]


[/vc_column_text][vc_column_text]Area per seat High Grade hotel

Main kitchen & Store 1.2

satellite kitchen          0.3

Banquet kitchen         0.2[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/2″][vc_column_text]


[/vc_column_text][vc_column_text]Dry food storage Refrigerated food  30%

storage                                              25%

Frozen food store                              10%

Beverage store                                  15%

Ref.,beverage store                             5%

Non food store 15%[/vc_column_text][/vc_column_inner][/vc_row_inner][vc_row_inner][vc_column_inner width=”1/3″][vc_single_image image=”1518″ img_size=”full” alignment=”center”][/vc_column_inner][vc_column_inner width=”1/3″][vc_single_image image=”1519″ img_size=”full” alignment=”center”][/vc_column_inner][vc_column_inner width=”1/3″][vc_single_image image=”1521″ img_size=”full” alignment=”center”][/vc_column_inner][/vc_row_inner][vc_row_inner][vc_column_inner width=”1/4″][vc_column_text]

health and fitness club

[/vc_column_text][vc_column_text]Swimming pool 15.0 × 7.0 × 1.4 m plus 2 m surround plus changing rooms.[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/4″][vc_column_text]


[/vc_column_text][vc_column_text]15 m2 for a small fitness room to 65 m2 for a large complex.[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/4″][vc_column_text]


[/vc_column_text][vc_column_text]SPACE ALLOWANCE – 0.3 TO 0.4 M2/ROOM[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/4″][vc_column_text]


[/vc_column_text][vc_column_text]AREA -140M2 FOR 200 BEDROOMS

VENTILATION RATIO -15 TO 20 AIR CHANGE/HR[/vc_column_text][/vc_column_inner][/vc_row_inner][vc_column_text]


[/vc_column_text][vc_column_text]FURNITURE STORE – 0.3M2/ROOM

LINEN STORE – 0.4M2/ROOM[/vc_column_text][vc_column_text]



  • To provide a sense of direction.
  • It should be barrier free.
  • Minimum width of the corridor should be 1.5m minimum.
  • Floors should be non slippery and non glary.


Vertical circulation

[/vc_column_text][vc_row_inner][vc_column_inner width=”1/3″][vc_column_text]



  • To accomodate a wheel chair lift size should be 1.2m wide and 1.4m deep.
  • The elevator door should have a clear opening not less than 900 mm.
  • A minimum of 2 lifts should be provided.

[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/3″][vc_column_text]


[/vc_column_text][vc_column_text]The minimum size of a staircase should be 1.5m.[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/3″][vc_column_text]



  • A gradient of 1:15 is adequate.
  • Minimum width=1.5m


facilities for handicapped


  • On ground floor 1-2% rooms for handicapped person is mandatory.
  • Ramps should be provided with a slope of 1:18
  • Washrooms with a central turning space of 1520 mm .,width 2.75 mm vanity tops 850mm high .,685 mm high knee space.
  • Disabled washrooms in the lobby
  • Bedroom door size 1m.
  • Corridors with 915 mm clear door opening.

Barrier free approach:- Barrier free approach   shall be compulsory in all non-residential sites in   Chandigarh to facilitate differently abled persons[/vc_column_text][vc_row_inner][vc_column_inner width=”1/2″][vc_column_text]

Drainage & sanitation

[/vc_column_text][vc_column_text]Urinals/Water Closet/Toilets:- Every commercial, warehousing and industrial buildings shall be provided with water closet in accordance with the requirements of the table given side[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/2″][vc_single_image image=”1522″ img_size=”full” alignment=”center”][/vc_column_inner][/vc_row_inner][vc_column_text]

drainage and waste water disposal


Hotel buildings have basically five major system of drainage as follows:

  1. a) Soil and west pipes
  2. b) Drainage piping at basement ceiling levels from upper floors
  3. c) Basement drainage
  4. d) External drainage
  5. e) Rain water disposal

fire safety requirement

  • As per new fire safety norms, minimum of two staircases are to be provided in buildings above 15m. height.
  • The staircase in any building shall be so located that the travel distance on the floor shall not exceed 30 m.).
  • Access to Terrace: The terrace of all buildings in Chandigarh shall be allowed to be accessed by staircase


Service zone on terrace: Mumty to be located within the service zone to create refuge area in case of fire.

[/vc_column_text][vc_column_text]SOURCE :- NEUFERT[/vc_column_text][/vc_column][/vc_row]