Case Study New

7/27/2019 Case Study New

1/34

INTRODUCTION Taj club house a business class hotel

Business environment

Comfort living environmentTo suit the needs of corporate, executives and officials

Five star rating for the corporate kindled services.

Located in chennai,

In the midst of busiest

Environment.

Owned by GVK Group,

Hyderabad.

ABOUT .

Ground area: 75 centsGround coverage area: 81,176 sq.ft

Total number of rooms: 229 rooms

Guest entry: 2 ways

Vehicular entry: 2 ways

Service entry: 1 way

Exits: @ rear side


2/34

RECREATIONAL FACILITIESGYM

SWIMMING POOL

GYM

2

located in the 7th floor of the

hotel .

Two spaces

equipment workout space

manual workout space

Along with a store room.

1

Glass front @ exteriorside

Swimming pool view

on the other side.

LAUNDRY LINKAGE

3

FACILITIES

Non slippery rubber floor.

Wooden flooring in themanual workout area.

High intense a/c.

Clean movement vision.

Waiting space.

4

Link to the main

laundry space from

gym area via laundry

hole.


3/34

SWIMMING POOL21 m length

9 m width

1.2 m depth

No slope even depth

No diving allowed.

Capacity: 1,75,000

litres of water.

Child pool is not specific.

Safety precautions are given.

Wooden platform mark the

floor area.

Set back8 @ the parappet

And 6 @ swimming pool

side.

Pool side bar.

Fire exit star way:Located @ the entry

reception.

Hose reel unit @ the

entry space.

Seating spaces, pool side

allotments are provided in

required numbers(10 15)

number of persons.

Access is through lift,

stairway

Services are done thro

service spaces near by(20m).


4/34

INTERNET ROOM

Attached with the meeting room

Entry from open lounge

Booked on request.No specific attention.

8 boards in capacity.

Interiors with woodWooden partitions

No separate way/entry

individualized.

Conditioned server space

within common to the wi-fi

enabled meeting space.

SMOKING SPACES

Separate smoking area

near the lounge in theoutdoor to facilitate

smoking activity.

ALL THE SPACES ARE NON

SMOKING AREAS OTHER

THAN

SMOKING OUTDOOR

FIRST FLOOR OF THE

HOTEL

smoking alarms are

regulated with every 12

and detectors in the main

monitoring board.


5/34

LOBBY SPACE

Provided with three reception units

Travel desk

Open type lounge

With column segregations to attain

A level of privacy.

A coffee lounge

Easy access to bar/ restaurants

To smoking outdoors

Fire exits and guest lifts corner

Total area:

Circulation movement is direct and linear

approach.

A small private lobby for premier guest

with levels of secrecy are given.


6/34

BLEND - BAR

A 100 seating capacity bar

With private chambers

Not a uniform seating arrangement.

Central drink preparation counter

Audio video systems

Wooden flooring

Carpet floor segregation

Glass exteriors

Outdoor party spaceLinen cushioned acoustical absorbers

Separate wet kitchen for bar

Wooden bottle racks clinging to wall.


7/34

BEHIND INDUS A MULTI CUSINE RESTAURANT.

open to public restaurant

small in size, about

Seating spaces for 48 persons

Cloak room @ the entry for

Refreshment.Reception space and welcome

Table is provided.

Linked with the club house

Restaurant.

Separate entry for the guest @

the building level.

A small preparatory kitchen is provided within the

kitchen.

With the small Temporary store and freezer.

A chamber of non smoke kitchen cabinet is

provided.With waste disposal unit.( manual).

Staff flow is through the guest way of club house

dining a serious disadvantage.

A level difference between the dining area.

Immediate food service with kitchen top seating

provisions.


8/34

CLUB HOUSEMajor restaurant area for the guest

Accommodates about 130 150

guests @ the same time.

Dining area on a raised platform.

Select variants on buffet display.

Involves a display area .

Separate juice and chat counter .

Separate beverages counter. The kitchen is attached to

the main kitchen and themain basement store.

Kitchen area is 1500 sq. ft.

and it has the cooking

areas inclusive of it.

Washing of utensils is

done within the kitchen

area.

Ducts for exhaust are

linked to the basementexterior


9/34

KEFIA Greece style restaurant

Traffic flow adjusted between evening

timings.

Roof top restaurant with a bar in theexterior.

Service lift is near the kitchen to facilitate

easy services.

Smoking kitchen type is found here.

Outdoors are available

Indoor wash unit is provided.Stucco finished walls and ceilings to match

the morocco style.

Interiors to suite the Greece detail.

White bluish tint color of interiors.


10/34

PREMIUM BANQUET HALL

Located in the first floor of the hotel

With lavish interiors and an area of about

Can be changed with the seating

arrangements.Fully air conditioned and lit by glazing

artificial lighting.

Red carpet area with a reception, welcome

drink area and food serving area.

Along with a preparatory space.

Provided near the fire exit and a businesstable on request @ entry.

Directly connected to the main kitchen

Separate dining space is provided

Linked on close proximity to the

elevators and stairs.


11/34

SUITE

Suite are of four types

Business class point of view

Adhering to comfort

Provided with common facilities

One presidential suite on thewhole

Comfortable interiors

Clean , open spaces.

Linear mode of

Distribution.

No cluster type

Free flow for service

access.Carpeted, compact

area.

Glazed, concealed

openings with blind folds.

Services made simple.Mechanized building

systems.

Intelligence operations

Control over the main

sensor display board.


12/34

SUPERIOR SUITE ROOM

Provided only in the 5th floor of the

building termed as premier suite/floor.

Provided with a

small pantry,work table,

living area,

bed space,

Dressing room,

Toilet,

Bath,Jacuzzi.

Located in the non smoking floor of the

hotel with about 43 superior suites in

number.

Marble flooring along with

carpet covers.

Finish is of wood, carpet.

Anti-slippery tiles @ wet spaceGlazing to the exterior side

with blinds.

No natural ventilation

Lighting is achieved naturally.

Remote sensitized operations

in the room.

Eyehole provisions

Privacy through television

chamber.

Toilet ventilation is through

ducts.

No specific reception space

within the room.Open planning.


13/34

SUPERIOR ROOMArea of about 345 square feet.

Number of rooms are about 110.

Basic executive type of room.

Provided.

Given with a small working table,

A bed space,

A seating lounge,

Bath and closet space,

A mini bar,

A dress wardrobe.

Compact, clean

space.

Glazing is the main

source of light.Covered with blinds

and wooden floor

area @ the bed

space.


14/34

DELUXE ROOMArea of about : 365

sq.ft.

81 rooms of this type.

Wooden, cushionpaneling found .

Wooden floor with a

carpet cover.

With a small work out

table.

Ironing table stand isprovided.

c

Rooms are placed adjacent in

grouping of rooms.

Common duct for two bath spaces

are provided.A small preparatory pantry is

provided.

And a mini refrigerator

A tall unit @ the entry near the toilet

door for wardrobe.


15/34

DELUXE SUITE ROOM

Each suite is of 662 sq.ft

Same like the superior suite room

but with an additional reception

space.Privacy is hindered

Open planning with no partitions in

the dwelling space.

Provision for physically challenged

persons.

A small pantry with cooking provisions

is provided.

Special laundry storage is provided

Space provision for cleaning ofmattresses within the room.


16/34

ORGANISATION OF SPACES

BARATHIS BUBBLE FIGURE

IT IS WITH BARATHI..JUST REFER HER..


17/34

SPATIAL ORGANISATION

Clear picture of the entire space.

Closer proximity to the spaces.

Open type of planning @ public areas

with minimal degree of privacy.Visual treatment with materials and

colors and interior elements.

Transparency is emphasized in design.

Maximum spatial utility is achieved in

the design. Put a view from lobby

From restaurant


18/34

CIRCULATION

Vertical circulation is mainly thro lifts

Guest lifts are two in number

With a capacity of 6-8 persons of about450-625 kg.

Located near to the banquets, meeting

halls and common spaces in the hotel.

With a distance of 30 m between the fire

exit stair case and lift lobby.

Lobby with a waiting space @ each floor.

Corridor spaces are

about 8 in the

room area and

about 10 in the

public interactivespaces.

Stair ways are minimally used

For services purpose used.

Width of the stairways is about 4.

Provided in caution to fire safety.


19/34

MAIN KITCHENThere is no such common

kitchen.

But separate kitchens for each

of the restaurants.But there exists a common

store,

Freezer, processing space for

the

raw materials.

And preparatory areas in themain kitchen located on the

ground floor.

Various preparatory spaces

are:

Food and beverages

Confectioneries

Sea food processing units

Meat processing unit

Vegetable cutting unit

Chicken processing unit

Florist department

Chocolate unit

Common amenities are:

Store for vegetables, meat,

Chicken and sea foods.

Processing units separate

for veg. and non-veg.

Freezer for the processed

foods.

Waste disposal unit.

Rice boiling unit.Cutlery store.

Kitchen office.


20/34

WORK PROCESS

Dry storage

Work table

parcel

Already prepared

food

Receiving

food

PREPARATORY SPACES

Each of these spaces are rectilinear

Partitions in plan.

Area vary according to the usage of space.

Glazing is provided@ the exterior

Vents are provided to evacuate then heat.

Each of these units

are provided with a

small store,

Freezer, processing

area apart from the

main.

A small work triangle is obtained in

working.

Efficient use of space.

A TYPICAL PLAN

1. COOK TOP WITH OVEN

2. COOKING PROVISION

3. FOOD PROCESSING

AREA.

4. FREEZER

5. CLEANING AREA

6. CUTLERY STORE

7. TALL UNITS FOR

STORAGE

8. WORK TOP

9. PULL OUT CABINETS @

THE TOP.


21/34

PREPARATORY SPACE


22/34

MAIN KITCHEN UNIT ZONING PLAN

PUT ZONING PLAN IF AVAILABLE ELSE GIVE SOME PICTURES


23/34

TAJ CLUB HOUSE KITCHEN

provided with smoking cooking area

non smoking kitchen

juice cornercutlery store

separate washing unit

individual store

link to main store @ the basement

cabin for the chef to monitor

separate freezer room for storage

waste disposal unit

mechanised vents

glass partitions within

separate processing areanear the service lifts to serve the

banquet halls @ 1st floor


24/34

STAFF KITCHEN AND DINING

Separate staff kitchen with cooking facilities

Is provided.

Zoned with a preparatory counter, cooking

Area and washing area within.

Area of about 3000 square feet inclusive of

staff dining space for 60 people at a time.

Hand wash area is provided within.

No natural lighting and ventilation is felt.

Could have provided it separately.

Than @ the mid of boh services.

Food serving area is very small to encourageSo many people @ same time.

Closely associated with house keeping

Department and staff flow area.


25/34

BACK OF THE HOUSE

separate entry for the ASSOCIATE OFFICES

services frOm the other side of the hotel

upto single level of basement

associate entry is to the other side of

the building

provided with a reception

Provided with several departments.

Adequate spaces are addressed.

Not much attention to the interiors butClean, well maintained spaces.

Circulation made transparent thro the

Indications, not a open type of planning.

Staff area is interrupting in between the

Office.


26/34

BACK OF THE HOUSE

GIVE A ZONING PLAN DONE IN CAD


27/34

BACK OF THE HOUSE

PUT THE PICTURES OF L AND D ,

HR,

ACCOUNTS,

FINANCE, STAFF,

HOUSE KEEPING,


28/34

BACK OF THE HOUSE

PUT THE PICTURES OF L AND D ,

HR,

ACCOUNTS,

FINANCE, STAFF,

HOUSE KEEPING,


29/34

SERVICES

Inclusive of

Water management systems.

Plumbing features.

Electrical control room.Display board room.

Fire safety chamber.

Laundry services.

Parking amenities.

Service flow(traffic).Service floor to incorporateplumbing and electrical lines is

provided.

Service floor is located

between the ground and first

floor.

This derives the equal

attention of supply to all the

floors.

And the HVAC elements are

carried on to the top most floor.

No proper control system over

the board of services.

Service floor drops down

to 8 in height.

Water distribution pipes

are done thro duct spaces

in toilets seems efficient.Electrical supply are

remote operated and

controlled by the main

board.


30/34

WATER MANAGEMENT SYSTEMS

Involves the storage and distribution

of water for general use.

Water plant room in the ground floor.

With compressors.

Storage tanks with processing units.

Addition water storage tanks: 4

Water capacity:

Additional tanks are kept for fire safetymeasures.

Digital monitoring of water is done to

know about the inflow of water.


31/34

FIRE SAFETY MEASURES

Fire alarms, smoke detectors are

provided at spacing of

every 12.

Fire exits and hose reel provisions on

each floor are indicative.

Common access by service areas is

encouraged in case of fire exits.

PARKING @ THE HOTEL

Parking provisions are provided around the

building.

No specific parking lots and numbers are

followed.

experience serious difficulty in case of

banquets, meetings.


32/34

LAUNDRY SPACE


33/34

WASTE MANAGEMENT SYSTEMS

Segregation of waste based on their components

as

Organic

Inorganic

Plastic

Three sectors are disposed in different ways.

Through the vehicular entry in the basement

that is specifically for the services.

SEWAGE DISPOSAL PLANT

PROVIDED IN THE BASEMENT OF THE

BUILDING.


34/34

MERITS

suits to the context of business class hotel.

circulation of spaces is made direct and according to the needs of the people.

Transparency is achieved in the design helps in movement through the spaces.

Business class environment in every part of the hotel.

Lobby space is provided with lounge seating to accommodate business meetings.

Provision of spacious lift lobby houses the waiting activity.

Service entry being separate facilitates easy flow of services in vehicular means.

Date post:	14-Apr-2018
Category:	Documents
Upload:	sakthivisalakshi
View:	218 times
Download:	0 times

Case Study New

Documents