University of Nigeria Research Publications
Aut
hor
LEWECHI, C. C.
PG/MSC/04/38290
Title
Rayfield Resort Hotel Jos
Facu
lty
Environmental Studies
Dep
artm
ent
Architecture
Dat
e
October 2006
Sign
atur
e
RAYFIELD
RESORT HOTEL,
JOS AN M.Sc TaESIS REPORT
LEWECHI C.C * . .
PG/i\iLSc/04/38290 , '
SUPERVISOR: ARC. L.C. CHIKE~IE
SUBMITTED TO THE DEPARTMENT OF ARCHITECTURE,
FACULTY OF ENVIRONMENTAL STUDIES, UNIVERSITY OF
NIGERLA. IN PARTIAL FULFILLMENT FOR THE
REQUIREMENT OF THE AWARD OF THE DEGREE OF MASTER
OF SCIENCE (M.Sc) IN ARCHTECTURE.
OCTOBER 2006.
TITLE PAGE
RAYFIELD RESORT HOTEL. JOS
OCTOBER 2006
. -3-
LEWECHI, CHRISTIAN CHIGOZIE, a postgraduate student in the
Department of Architecture and with reasbation number
PG/M.Sc/04/38290 has satisfactorily completed the requirements for the
degree of Master of Science in Architecture. The work embodied in this
report is original and has not been submitted in part or full for any other
diploma or degree of this or any other university.
\
LEWECHI, CHRISTIAN CHIGOZIE
ARC. L.C. CHINEME
*c. C.O. ODUM
......................... b..................
Head of Department
DEDICATION
This work is dedicated to GOD ALMIGHTY for His Grace and Mercy; to
my father Mr.Marcus Lewechi Ukala (your words have encouraged me)
and my mother Mrs. Mercy Lewechi ( thanks for your constant prayers).
ACKi\OWLEDGEMENT
All over the world, Architectural Education requires Intelligence, emotional
stability and financial resources.
I wish to sincerely acknowledge my indebtedness to several people and
organization who have helped and guided me in the realization of this thesis
project and fiom whom I have received much needed information. In
expressing my sincere gratitude for their kindness, I find it impossible to
mention all by name.
- First and foremost is my LORD and SAVIOUR JESUS CHRIST who
bought me with a price and gave me enough grace, strength'i;hd patience all
this years. To Him I say Glory, Majesty and Praise be to His Holy Name
Amen.
- My Project Supervisor Arc. L.C. Chineme for his encouragement and
guidance (may God bless you abundantly). This topic has given me the
opportunity c f .it&ng the in-Jepth knowk?ge of the best mentor a stud~rt;
of Architecture should have.
- The Head Department of Architecture, Arc. C.O. Odum for his fatherly
suggestions and inspiration.
- My lecturer Arc. I.G. Chendo for his inspiration
- Arc.0. Nduka ( M A staff adviser)
- Arc. F.C. Osefoh (Project Cordinator)
- Arc. Obinegbo, Arc.Dr. Chukwuali, Arc. Oji, Arc Uzuegbunam, Arc.
Nwalusi, Arc. Udeh C.A Arc. Udeh B.C. Arc.E.J. Mbah, Arc. Ifeajuna,
Arc. Ifeanacho, Arc Okekeogby Arc. (Mrs.) Arnobi.
- The entire academic and non-academic staff' of the department of
Architecture for their guidance towards me throughout my years of study.
- I also wish to thank W.H.A. Aneke Guest Relations Manager and W.S.
Ezema
Front Office Head of Department Protea Nike Resort Hote1,Enup.
- The management and staff of Trancorp Hilton Hotel Abuja.
-- W.Chung E.Dalyop, Deputy Director of Tourism and Ahmed Sule Raba
Chief Tourism Officer Minsitry of Tourism Plateau State for their special
journals on tourism in Plateau State.
- Mr. J.Azi and Bunu Ibrahim of Ministry of Lands, Survey and Town
Planning Plateau State for proving the necessary maps needed.
- Special thanks to the Liberians at the University of Nigeria Enugu . ....
Campus and the~iberians of the Plateau State Library Jos, for their
kindness in furnishing me with the necessary materials.
My profound appreciation goes to my brethren of the End-Time Voice
Christian Message for their kindness and prayers, may God continue to
reward you until we meet at the Lords feet amen. Also to Bro. Celestine,
3r3 Chika, Bro. Uche, Brc.5en (pastor), Nnema, for keir kindness and
support throughout my stay in Enugu.
To all my fhends, Jackson Nandang, Maxwell, Arc Chika, Austino, Boyo,
Ogwo, Cajethan, Juliet Ekeh, Grace, Dr.Kalu Nnaya, Dr. Esther, Abia
Sunday, Naomi Oteh, Tobi Aluko, Chika Abia, Ifeoma Abia, Iya Baji, Joy
Baba, Chigozie Okoro, Juliet Atuegbu, Chisom Ugwueke, Onyinye, Bar.
Cosmos, Diem, Frank, Hassan Gado, Goodluck, Isang Etueko, Agboola,
Udo, John Oguche, Daniel Mbonu, Leo, Chisom Njemanze, Oge(typist),
Selfa, and many others, you are all remembered and appreciated.
My course mates and fiiends, Odom, Ebere, Emeto, Ndidi Keke, Agu,
Bishop, Alakee, Nwankwo, Nosike, Alao, Obinna, Chijioke, Tochukwu,
Okor, I k e ~ a , Efozia, Catherine, Ogodo, Ogbodo, Oliseh, Okokon, Okwa,
Ekeoma, Onyinye(teacher) and all class of 2004, you are highly
appreciated.
Finally, this work was made possible with the moral and financial support
of my family. My Parents Mr. and Mrs. Lewechi Ukala; my wonderhl in-
laws h4r.Solomon Chinedu, Pastor Pat Udy Mr. Samuel Falade and Pastor
James Ngwakwe; my sisters and brothers hl.rs.Regina Udy Dokachi, Dede,
Dachika, Dame, Dekele, Dechi and Desoso (may God continue to bless
My precious Nephews and Nieces, Osynachi, Nneoma, Moses, Amarachl,
Adimchi, Favour, Nzubechi, Sopuruchi, Victor, Joy, David, Samuel(Jr),
Precila, Chukwuemeka, Joshua, Ebenezer, I love you all.
vii
ABSTRACT
Plateau State with Jos as its Capital is one of Nigeria's foremost Tourism
Destination, with high lands rising from 1200m to a peak of lS29m above
sea level. A scenic landscape and cool climate which makes it delightfid
and popular for attracting both Domestic and International Tourists to the
spectacular geographical landscapes, beautiful rock formation, sceneries,
waterfalls, eco-tourism sites, etc.
In view of these and coupled with the fast growing nature of the town, the
city of Jos and Plateau State at large is always experiencing large influx of
tourists all ye= .iround and therefore the need for a Resort Hotel..
Resort Hotel, provide Shelter, food and leisure among other things which
are the basic needs of man (tourist) and thus has profound effect on the
health, welfare, productivity of different individuals of diverse social and
cultural background.
Consequently, to achieve this goal, the thesis work has been organized in
seven chapters.
Chapter one focuses on the Introduction, Deiinition of terms? Aims and
Objectives of the study, Statement of Architectural Problem, Delirmtation
and Research Methodology.
Chapter two considers generally the historical development, classification,
types and basic principle of hotel design.
Chapter three looks at the services and factors influencing successful hotel
design.
Chapter Four analysis's the space requirements and planning guidelines
associated with a hotel design.
Chapter five presents the data and discusses the realities of case studies.
... V l l l
Chapter six discusses the project site and location includmg their physical
characteristics and economic potentials.
Chapter Seven deals with the Design Synthesis and proposal, here the
design philosophy, goals, concept and design programme were discussed.
TABLE OF CONTENT . .
Title page .................................................................. ..ii ...
Certification ............................................................... ..ill . .
Dedrcatlon. .................................................................. .iv
Acknowledgement ......................................................... .v ...
Abstract .................................................................... ,mi
Table of content ............................................................ .x
List of figures .............................................................. .xiv . .
List of tables .............................................................. .xvli ...
List of plates .........................................................,........ .xvli~
CHAPTER ONE: INTRODUCTION
Introduction ......................................................... 1
Definition of terms. ................................................. .3
................................................... Project motivation 5
.............................................. Aims and objectives.. .6
............................................... Scope of the project.. 7
............................. Statement of Architecture Problem.. 7
Delimitation .......................................................... 9
........................................... Research methodology . . lo
C W T E R TWO: HISTORY OF HOTEL DEVELOPMENT
2.0.0 History of hotel development ..................................... .12
2.1.0 Hotel Development in Nigeria ................................... .15
2.2.0 Types of Hotels ...................................................... 16
2.2.1 Classification of hotels ............................................ .20
2.3.0 Departments of a hotel ............................................. 23
2.4.0 Functions of a hotel ................................................ 25
2.5.0 General organization and management .......................... 26
2.6.0 Basic principle of hotel design .................................... 27
CHAPTER THREE: GENERAL DESIGN CONSIDERATIONS
Building Services ................................................... 29
Water supply ........................................................ -29
Waste/ Refuse Disposal ............................................ 31 - e> . Drainage and Sewage disposal .................................... J z
Circulation ........................................................... 32
..................................................... Communication -35
Electricity and Lighting ............................................. 37
................................. Heating. Coohg and Ventilation 38
Accustic. Noise and Sound ...................................... 40
3.7.0 Fire Safety ............................................................ 42
3.7.1 Security ............................................................... 42
.................................................... 3.8.0 Thermal Control -43
CKAPTER FOUR: DESIGN PRINCIPLE AND PLANNING
CONSIDER4TIONS
.................. 4.0.0 Design Principle and planning Considerations 45
4.1.0 Space Analysis and Planning ....................................... 45
4.2.0 Public Areas (Front Office) ......................................... 45
4.3.0 Guest Rooms ......................................................... 58
.................................... 4.4.0 Services Areas (Back of House) 71
4.5.0 Recreational Areas ................................................... 81
CHAPTER FIVE: CASE STUDIES
5.0.0 Local Case Studies ................................................... . .i . 85
5.1.0 Transcorp Hilton Abuja ............................................. 85
5.2.0 Protea Nike Lake Resort Hotel Enugu ........................... 99
5.3.0 Foreign Case Studies ................................................ 110
5.4.0 Bonaventure Hotel Los Angeles, U.S.A .......................... 110
............. 5.5.0 Crown Center Hotel Kansas City, Missouri U.S.A 122
..................................... 5.6.0 Deduction fiom Case Studies 130
CHAPTER SIX: LOCATION AND SITE ANALYSIS
6.0.0 Area Location ........................................................ 132
.................... 6.1.0 Brief Historical Background of Plateau State 134
................................................. 6.2.0 Climatic Conditions 137
6.3.0 Infrastructure in Plateau State ...................................... 139
6.4.0 Project Site Analysis ................................................ 157
6.4.1 Sitting Considerations ............................................... 157
............................ 6.4.2 Local building Regulations and Codes 157
xii
6.5.0 Site Location ......................................................... 160
6.5.1 Topography and Site Characteristics .............................. 162
CHAPTER SEVEN: DESIGN PROGRAMMES AIM) SYNTHESIS
Synthesis ............................................................ 174
Design Philosophy .................................................. 174
Design Goal ......................................................... 176
..................................................... Design Concept 177 ; "'
Programmes ......................................................... 178
................................. Space requirement and allocation 178
............................................................ References 185
... Xlll
LIST OF FIGURES
Fig4.01 flow diagram of a typical hotel
Fig4.02 Public Space Adjacency Diagram
Fig4.03 Schematic Diagram of meeting and function room
Fig4.04 Diagram showing configuration of typical bedroom and bathroom
Fig4.05 Plan Foms of Bedroom Accommodations
Fig4.06 Plan Forms of Bedroom Accommodations
Fig4.07 Relationship of Bedroom To Public Room
:-' Fig4.08 Relationship of Bathroom to Bedrooms
Fig4.09 Relationship of Bathroom to Bedrooms
Fig4.10 Back of House Adjacency Diagram:
Fig4.11 Typical example of kitchen layout diagram of a Hotel
Fig4.12 Food Service Layout Diagram:
Fig4.13 Receiving Area and Storage Adjacency Diagram
Fig4.14 Laundry and Housekeeping Area Adjacency Diagram:
Fig4.15 Engineering Areas Adjacency Diagram:
Fig5.01. Floor plan showing the Ground Level of Transcorp Hilton Abuja
hotel
Fig5.02. Floor plan showing the Mezzanine Level of Transcorp Hilton
Abuja hotel
Fig5.03. Plan showing the Technical Level of Transcorp Hilton Abuja hotel
Fig5.04. Typical Floor plan showing the guest rooms of Transcorp Hilton
Abuja hotel
Fig5.05. A sketch showing section of Transcorp Hilton Abuja hotel
xiv
Fig 5.06 Plan showing guest room layout of presidential suite at Protea
Hotel Nike Lake Enugu
Fig 5.07 Plan showing a typical de l~xe room layout of Protea Hotel Nike
Lake Enugu
Fig5.08 Sketch showing ground floor plan of Protea Hotel Nike Lake
Enugu . Fig5.09 Sketch showing site design of Protea Hotel Nike Lake Enugu
Fig.5.09 Floor Plan showing the Exhibition Level of Bonaventure Hotel
Los Angeles
Fig.5.10 Floor Plan showing the ground floor (lobby lex l ) of Bonaventure
Hotel Los Angeles
Fig.5.11 Floor Plan showing the second floor of Bonaventure Hotel Los
Angeles
Fig5.12 Floor Plan showing the third floor of Bonaventure Hotel Los
Angeles
Fig5.13 Floor Plan showing the pool plaza deck of Bonaventure Hotel Los
Angeles
Fig5.14 FIoor Plan Showing the ground level at the Crown Center Hotel,
Missouri.
Fig5.15 Floor Plan showing the second floor level popularly called the
Executive Office level at the Crown Center Hotel Missouri.
Fig5.16 Floor Plan showing the third floor level popularly called the
Ballroom level at the Crown Center Hotel, Missouri.
Fig5.17 Floor Plan showing the fifth floor level (typical guest room floor)
at the Crown Center Hotel, Missouri.
Fig6.01 Map of Nigeria Showing the 36 states and the Federal Capital
Temtory
Fig6.02 Map of Plateau State showing the 17 local Government Area
Fig6.03 The site for the proposed Rayfield Resort Hotel is located in Ray-
field, in Jos east Local Government Area of Plateau State.
Fig6.04 Site analysis showing the proposed site
Fig6.05 Site analysis showing hection of prevding wind
Fig6.06 Site analysis showing building orientation and sun path
Fig6.07 Site analysis showing nearby land use
Fig6.08 Site analysis showing drainage pattern on site . V ,
Fig6.09 Site analysis showing possible access, and view potentials of the
proposed site
Fig6.10 Site analysis showing noise pollution and site zoning
xvi
LIST OF TABLES
Table 2.01 Classification of hotels by Star
Table 2.02 Classification of hotels by Number of let-table Rooms
Table 2.03 Classification of hotels by minimum Room Sizes
Table 2.04 . Examples of some corporate ownership hotels
Table 3.01 Quantity of water usage based on the categories of hotel user's need
Table 3.02 Typical installations and speed for lift
Table4.01 Cmnter and Clerical space
Table4.02 Typical space requirement for lobbynounge area
Table4.03 Space Requirement for Function Rooms
Table4.04 Typical Hotel Bathroom Space Standard
Table4.05 Minimum water depth for diving in swimming pool
xvii
LIST OF PLATES
Plate 5.01 Perspective view of Transcorp Hilton Abuja hotel at night
Plate5.02 Perspective view of Transcorp Hilton Abuja hotel
Plate 5.03 Ariel view of Swimming Pool and outdoor bar of Transcorp
Hilton Abuja hotel
Plate5.04 Double guest rooms at Transcorp Hdton Abuja hotel
Plate 5.05 Single Art Deco-style 33m2 guests room at Transcorp Hilton
Abuja hotel
Plate5.06 Executive Guest Rooms at Transccrp Hilton Abuja hotel
Plate5.07 Oriental Restaurant at Transcorp Hilton Abuja hotel
Plate5.08 View of a well trimmed landscape elements (hedges) at Protea
Hotel Nike Lake Enugu
Plate5.09 View of the natural lake flowing through Protea Hotel rjike
Lake Enupu
Plate5.10 Aria1 view of two floodlit tennis court of Protea Hotel Nike
Lake Resort
Plate5.11 Ariel view of swimming pool at Protea Hotel Nike Lake
Resort, Enugu.
Plate5.12 Interior view of Single bed Classic Guest room at Protea Hotel
Nike Lake Resort, Enugu.
Plate5.13 Guest Room Wing of the hotel showing the balconies
Plate5.14 Entrance View of Protea Hotel Nike Lake Enugu
Plate5.15 Perspective view of the Bonaventure Hotel and Suites Los
Angeles
xviii
Plate516 View of the Bonaventure Hotel showing the Jog,oing Track and Open Atrium
Plate5.17 View of the Bonaventure Hotel showing the lobby, lift and
Open Atrium.
Plate5.18 View of the Bonaventure Hotel showing the Tower Suite guest
Bedroom
Plate5.19 View of the Bonaventure Hotel showing Double/Double Guest
Room
Plate5.20 View of the Bonaventure Hotel showing California Ballroom
Plate5.21 View of the Bonaventure Hotel showing swLfiining pool and
outdoor sitting
Plate5.22 View of the Bonaventure Hotel showing Catalina Ballroom
Plate5.23 View of the Bonaventure Hotel showing the entrance lobby/
reception
Plate524 Perspective view of Crc~.vn Center Hotel showing the ~hirlpool
Plate5.25 View of Crown Center Hotel showing the Sky Walk
Plate5.26 Guest Room featuring Heavenly Bed in Crown Center
Plate5.27 View of the Lobby through the indoor rock garden
Plate6.01 Wase rock located some 216 kilometers South-East of Jos
Plate6.02 Shere Hills.
Plate6.03 Kerang Vulcanic sites.
Plate6.04 Pudong crater
Plate6.05 The home of the State's first hydroelectric power st:"
Plate6.06 Assop Water Falls.
Plate6.07 Hippopotamus at the Pandam game reserve
Plate6.07 Jos wildlife park, Nile crocodile
xix
Recreation Area inside the park
Jos wildlife park, Ostrich
Jos wildlife park, Lion
the Museum Of Nigeria Traditional Architecture (MOTNA)
Mado village located in Tudun Wada, Jos.
Mado village located in Tudun Wada, Jos
Solomon Lar Amusement Park.
Picture of artificial lake adjoining the site
CHAPTER ONE: IXTRODUCTION
1.0.0 INTRODUCTION
Tourism is a relative modern phenomenon. In western countries up
to and beyond the Middle Ages, holidays for most people were just that
religious festivals or 'holy day', which provided a welcome, break from
daily toil. Such occasions would not however, have been seen as
opportunities for people to travel. Going any great distance was dificult
and potentially dangerous, and prohibitively expensive fuf'all but the rich.
As society gradually changed and economic improvements gave
people more freedom, the idea of traveling grew in popularity. The roots of
tourism can be seen in a number of historical developments over the last
two hundred years.
By ttie 1 7 ' ~ century increasing nurrbers of people were enjoying a
greater degree of wealth and leisure time. Coupled with cultural
environment that encouraged people to seek health cures, spa centre began
to develop across Europe, wherever the local spring waters were believed to
possess medicinal and other properties. In England and Wales, h s was
reflected in the development of spa towns such as Bath. These early tourist
venues were frequented by the wealthy elites and therefore provided
elegant accommodation and entertainments such as tennis, bowls, theatres,
and balls.
The 18Ih century saw the development of resorts such as Bath, which
frst made its name as a health resort, but also became popular as a social
and pleasure resort. The standard of hospitality rose in response to the new
demands from increasingly wealthy travelers. Travel was now undertaken
for social and pleasurable purposes, as well as for reasons of bade and
necessity. Seaside resorts developed in the latter part of the 1 8 ~ ~ century in
response to a popular belief in the health-giving properties of sea bathing.
Some of the earliest hotels and boarding houses were built during this
period in the resorts. The introduction of the steam locomotive and the
development of the railways in the 19" century revolutionized transport and
produced phenomenal growth of sea-side towns. Large resorts such as
Black pool and Bournemouth scarcely existed until the railway reached . .,'
them.
For the fnst time, the large working populations of the industrial
towns could reach the resorts easily and cheaply. Workers in the north of
England could reach Black pool and Southport quickly, while Londoners
could obtain ready access to resorts on the south coast. Hotels and boarding
houses wsre built in tbek thousands. L? the cities, pod particularty at
railway termini, large and sometimes palatial hotels were constructed.
These offered prestigious accommodation to the wealthy travelers. Some
were large establishments with up to 500 rooms. Competition between
hotels brought about a considerable rise in standards of service and
comfort. Hotels became social centres for private dining and banqueting for
groups of non-residents. The rise of the motor car as a means of transport in
the 2oth century caused a new wave of development that did much to restore
the traditional wayside inn. It also provided alternative access to the resorts
and to the countryside where many hotels and guesthouses were to be
found, for example, the Lake District. In the later part of the 20' century,
the motor car and the airplane have become the dominant modes of travel.
These have led to new forms of demand for hotel and catering services.
Resort and city hotels tend now to be larger, especially where they are
designed to meet the needs of international travelers arriving by air. In
general, such hotels are designed to meet the needs of particular sections of
the consumer market. For the car traveler a great diversity of hotels is
available, from the luxurious country house hotel with fine restaurant to the
modern budget hotel or motel with simple accommodation and service.
A hotel therefore, is an establishment that provides paid lodging,
usually on a short-term basis and especially for tourists. Hotels often
provide a number of additional guest services such as resiikants,
swimming pools or childcare services. Some hotels have conference
services and encourage groups to hold conventions and meetings at their
location.
In the hospitality industry, the word "resort" refers to a hotel that
offers not jrstl :". 'nigh standard of l ~ ~ u r y m! extra amenities, but special
recreational opportunities, either natural or man-made. The strain and stress
of very rapid urbanization processes create the consistent need to "loosen
up tight nut" and for an occasion to talk to oneself or to others as often
happens in a recreational area.
For lack of such places, people rely on drugs or alcohol for social
pleasures and fmd it difficult to derive pleasures without these artificial
measures resulting into such neurological problem as hypertension and
even crime. Fortunately, the public authorities in Nigerian are beginning to
appreciate the role tourism could play in the vacuum created by poor
economy, human life development and lack of attractive Resort Complex.
Correspondingly, Plateau State Government has earmarked Ray Field
Resort as one of the tourist attractions to be developed.
1.1.0 DEFINITION OF TERMS
The term Hotel originally came from the French word hostel,
meaning shelter. Throughout its history and development, many scholars
have offered various definitions to explain the term.
According to the Encyclopedia Britannica, Hotel is "a building or
institution providing lodging, meals and other services to the traveling
public on a commercial basis" (Encytlopedia Britannica, (1970, p. 1 1 17)
- its early English use, the word Hotel referred to the more pretentious
types of inns or public hostelry, the word 'inn' being used to denote any
"public place for lodging and entertainment"(Encyc1opedia
Americana,(l980, p.447).
- The Oxford Advanced J (esmr's Dictioxry defines h ~ t c l ss "a buildkg
where meals and rooms are provided for travelers" (A.S. Hornsby, (1974,
p.4 14.)
The Collier's Encyclopedia sees hotel as "a building for public
accommodation that furnishes lodging and usually provides meals,
beverages and many personal services on a commercial basisy( Collier's
Encyclopedia, (1962, p.296.)
- The Longman Dictionary of Contemporary English states that. a hotel is
"a building where people can stay of they pay a certain amount of money
each night" (P. Procter, 1978.)
- The Time Saver standards of building types edited by Joseph De Chiara
and John Callendar states that "the primary function of a hotel is to provide
bed and board" (Joseph De Chiara and John Callendar, (1980, p.870).
while in their book "Principles of Hotel Design','. The Architect's Journal
propounds that "the purpose of any hotel is to satisfy the particular needs of
a selected client group at a suitable price structure" (The Architect's
Journal,(1975, p.33). Therefore, considering the themes of the various
definitions; hotel can be defined as a building or institution that provides
accommodation, food and other services to the traveling public on
commercial basis.
Also according to "Oxford Advanced Learners Dictionary of Current
English," .
Holiday: is defined as a period of Rest from work.
Recreation: "Play or amusement; refreshment of body and mind;
something that pleasantly occupies one's tirne after work is done.
Leisure: "Spare time, time free from work."
Tour: "Jollmey out and home again dnrir?,q which several or many places
are visited."
Tourist: "Person making a tour for pleasure."
Tourism: "Organized touring."
Thus, a hotel (Resort Hotel) of this scope is such that it will
incorporate, recreational, leisure, tourist and tourism facilities as well as
accommodation well befitting to the holiday maker as well as the business
executive.
1.2.0 MOTIVATION
Presently the site has not gotten a befitting structure to match the
inflow of tourist and visitors in terms of recreation, entertainment
and accommodation.
Much dependency on oil which has unstable market, there is
therefore a call for alternative source of income.
Improve the social welfare by finding and providing opportunities
for leisure and social holidays.
1.3.0 OBJECTIVES
Proper orientation of the structure to enhance views and reduce
future energy expenses for heating and air conditioning.
To organize the layout of each floor in order to reduce as much as
possible the waking distance for both th: guest and housekeeping
staff.
Using the shape of the buildmg to reflect the need to minimize the
impact of lateral wind loading on the structure.
To accommodate possible future expansion by considering how the
guestroom floor can be extended and how the structure can be
increased in height as demand for rooms increases.
To establish clear paths to the front desk, restaurants and bars,
meeting and banquet areas and where possible to separate hotel
guest traffic from pure convention traffic.
To properly select building material, that will be cost effective and
increase the efficiency of the Resort Hotel.
To relate Architecture and culture of the people with modem
Technological standard and thus a tool for cultural enhancement.
1.4.0 SCOPE
The scope of this thesis will be limited to designing facilities for
successful recreational activities bot;le'at domestic and international levels
and will include:
Detailed drawings of the hotel complex, which includes:
lodbing accommodation for tourist, catering facilities, recreational
facilities, Amphitheatre, Exhibition spaces and meetin, 0 rooms.
Fornlulation of a C.Jlxiional conccpt based on ?.TI existing data on
site.
Production of a comprehensive site plan showing all proposed land-
uses at full capacity.
1.5.0 STATEMENT OF ARCHITECTUR4L PROBLEM
ENTRANCE LOBBY
The architectural aspects of the building are, of course, best
observed on the approach to the front entrance, and the details of the site
and exterior design. Among the many areas of the hotel, the lobby makes
the single greatest impact on the guest. The main lobby is the hub of
circulation, a place for assembly, waiting, registration and account setting
and information services. Due to poorly located front desk in hotels, there is
constant conflict within the lobby. This is a problem, this thesis work would
si& to solve architecturally.
Convenience
In Resort Hotels, the conveniences of the guestrooms are usually
located close to the bedroom and to other facilities like Restaurant, bar, conf-.-..-.. .IL,IC~ rooms: meeting roomy etc. The extraction of foul 5: $om the
convenience is a major problem that this thesis work will attempt to
resolve.
Ventilation
Most Resort Hotels rely on artificial means of ventilation and
lighting. When there is power failure the whole place becomes very
uncomfortable for the guest, also artificial ventilation and lighting increase
the cost of the project. The research will attempt to solve these problems by
designing spaces and facilities that will be naturally ventilated and lighted.
Circulation
The problem of separating the circulation routes of the guest,
services and administrative functions is a major problem faced by hotel
design. The collection of soiled laundry materials by the in-house staff from
guest rooms creates constant conflicts between the guest and the in-house
staff. This thesis work will attempt to proffer a solution.
Flexibility
Flexibility is an issue to be appraised in this thesis work. Most hotels
are not flexible and as such do not give room for expansion,.when the need
arises the design fails.
Fire
Resort hotels are usually high-rise buildings and fire safety is of
topmost importance. Mixt hotels do PO! have escape routes especially from
upper floors. This is a problem, this research work will attempt to solve
architecturally.
Guest Room Design
Many people believe that the guestroom and guest bathroom create a
more lasting impression on the lodging guest than any other single interior
space. Therefore, bearing in mind that the guest room must reflect the needs
of the lodger, the problem of providing a more residential atmosphere and
allowing more room for other furnishings will be resolved, through
defining the lodging guest, determining the types of guestroom beds,
confirming the guestrooms dimensions, confirming the number and types of
suites and establishing the interior space design.
1.6.0 DELIMITATION
In the course of this study, limitations encountered include:
- The un-co-operative attitude of some of the hotel management visited in
taking interior and exterior photographs of their hotel facility.
- The bad weather condition on some certain days of the visit which did
not make for very good photographs
- Difficulties in obtaining relevant and adequate dormation such as hotel
plans during case studies
- Paucity of materials on the chosen topic.
- Time factor was also a serious obstacle.
However, diligent use has been made of the available information and data
collected. Not minding the time constraint. the Researcher was able to
complete this work.
1.7.0 RESEARCH METHODOLOGY
The main research procedures adopted in thls study is chiefly
deductive; involving the collection of data through both the primary and
secondary sources. These include;
- SiteEield Study, Surveys and observations
- Case Studies reviews
- Personal interviews
- Library Research
The Author visited the site to become acquainted with topographical and
environmental peculiarities of the chosen site. To achieve t h s soal, a
preliminary survey was carried out and major land marks and features
established.
A visit to Jos and its environs was undertaken and relevant information
obtained fiom the Ministry of Land, Survey and Town Planning and the
Ministry of Tourism Plateau State.
In addition, visits to various case studies and reviews of the materials
obtained proved quite useful in determining exact problems and possible . .>.
solutions to be adopted in the project. Useful information were also . .>'
obtained fiom interviews and discussions with my supervisor and lectures
that guided and directed the research; providmg various books: journals and
unpublished thesis projects which formed the bulk of this research
materials.
The idormation a d data collect9E or obtained by the various m e x s were
gathered, analyzed and synthesized to give a frame work for the thesis and CI
design project.
CHAPTER TWO: HISTORY OF HOTEL DEVELOPMENT
2.0.0 HISTORY OF HOTEL DEVELOPMENT
The Development of Hotel industry is believed to have dated back to
Twelve thousand years ago. The primitive people of the Era were known to
be living in comparative isolation.
Inns were existence in very ancient times to serve Merchants, Soldiers,
Adventurers, Religious pilgrims and other travelers who needed a place to . .,,I
eat and sleep.
The inns of those days were nothing more than a small portion of private
dwellings. Typically, the inns were self service institutions, rarely clean and
more often than not run by a disreputable landlord. The earliest
development of commercial or public lodging occurred along the important
trade routes. The Egyptians and Babylonians had caravansaries while inns
in the form of "Khan" were more popular in the Persian Empire. At ths
time, the Greeks maintained their lodging houses for travelers near or
withm their temples.
The spread of Roman Empire made travel easier and more frequent.
In Rome itself and in many places throughout Italy, the traders and
provincials oflicers were housed in public inns. Throughout the empire, the
travelers still found lodging almost everywhere in temple inns. These inns
prevailed with little changes for a very long period.
Industrial Revolution in England brought about progress and new ideas in
the business of inn keeping. The early Development of the English inns was
centered in and around London. Inn keepers increased services, maintained
higher standards of cleanliness and to greater extent catered for the guests.
During this Era, (1850 - 1920), English inns gained the reputation of being
the finest in the world and attained their peak during the middle of the 19Ih
century.
Across the sea in the colonies, the early inns were located in the sea
ports towns and patterned directIy after the inns of the mother country,
while the English landlords was contended to maintain the status quo, his
American counterpart demonstrated no such inhibitions. The American inn
keeper was an innovator, a gambler, and an expansionist. They were setting
a standard for size and shortly after the Revolution; American inns becamt
the largest in the world.
The word "hotel" was adopted first in France and few years later in
England about the end of the 18' century to sigmfy departure fiom the
customary method of housing guests to sometlung more luxurious and
oskntatious. The new hotel had its first great d~velopment ir: Switzerland
during the early years of the 19" century. The Swiss hotel keepers of the
period originated the idea RESORT HOTEL.
The Swiss Hotel became what it has remained today, an international
institution. It was the model for the hotels which sprang up all over Europe.
In 1829, the first modern first-class hotel was conceived in Boston
known as the "Hotel Tremont" with 170 rooms. The Hotel Tremont was
nicknamed "the Adam and Eve of the Modem Hotel Industry." The
Tremont was something absolutely new in the field of hotel keeping and in
a class by itself towering over all it contemporaries both in America and
Europe. It was the largest and costliest building that had ever been erected
in America.
The excitement to put up better more luxurious hotel was at its peak
between, (1830 - 1850). Following the excitements by the first Statler
hotel, there was a period of relative quietness and inactiveness in the
development of the hotel industry. Part of this was enforced by World War
I. The twentieth century ushered in another golden age of hotels. Hotels
increased both in number and size. In 1927, the Steven's Hotel (later the
Conrad Hilton Hotel) was opened in Chicago with 3,000 rooms and
retained the title of the world's largest hotel until 1967 when the Hotel
Rossiya with 3,200 rooms was opened in Moscow.
Hotel budding declined sharply during the econodz depression of the
1930's.
The outbreak of World War I1 set into motion the greatest period of mass
movement the world had ever experienced. The initial effects of the war
were therefore mostly negative. Rated non-essential, most hotels lost half of
their staff to arnitd services wrthin a year.
The later hotel boom companied the development of mass travel in
the late 1950s and early 1960's. Another milestone in the development of
Hotel Construction was the opening in October 27, 1952 of the Los
Angeles Statler. The tremendous increase in automobile and good roads,
rail roads and airways opened up new areas that have hotel potentials. As a
result, newer hotels are now frequently located outside the city at airports
and on highways.
The twentieth century has proved or proven to be a period of tremendous
change and development in the hotel industry. In has witnessed the birth of
the modem commercial hotels.
2.1.0 HOTEL DEVELOPMENT IN NIGERIA
In Sigerian, travelers sought shelter, food and accommodation in
homes before the advent of the Europeans. Hospitality to strangers and
extended family system was part of Nigerian culture. A Nigerian host was
too glad to give his guest food and shelter which shows a mark of
afnuence. The acceptance of a stranger has some religious undertones as
the visitor is regarded as a representative of a god. Therefore, to deny him
hospitality is to invite the wrath of the gods.
During the early colonial period, rest houses in villages were
established by the white men. This later developed into real c;i&ring rest
houses and visitors started paying for food, lodging and other services.
As time went by, commercial activities emerged and expanded, commercial
and administrative towns were founded.
hfost sigdicant in this period were the increase in population and
organiza;ion of admhistration beyond the tribal a d village levelr. ,\gain
with technological breakthroughs, increasing complexity of life, oil boom
and higher income, hotel development and management assumed an
increasing dimension and complexity in Nigeria.
The development of commercial centres such as Aba, Lagos, Kano,
Port Harcourt, Onitsha, etc. brought with it the type of hotel development
that already existed in Europe and America.
In addition, the FESTAC 1977, international conventions and various
continental sporting, activities being hosted in Nigeria were all responsible
for the rapid development of hotel industries in Nigeria.
To this end, a lot of money was pumped into hoteI industry by federal and
state governments. Private individuals and corporate organizations were not
left out in thls struggle. With the present quest of Nigerians for class
identification, comfort and awareness for recreation and leisure, the hotel
industry has come to stay in this country.
The 1978 creation of states and subsequent creation in 1989 and
199 1 have tremendously increased the need for more hotels of international
standards in the country.
These historical account enumerated above have seen the metamorphosis of
the simple organization and operation of hotel industry in the past into the
complexities of the modem day hotel industry. However, it is generally
believed tha i ' he country's Resort Hotel potentials have not been
adequately tapped and harnessed.
2.2.0 TYPES OF HOTELS
Hotel can be arranged into many types depending on the criteria
errpioyed. Hotd types are wide md varied. It may be co~z~e rc i a l or
transient, resort, residential or motel depending on their main market
orientation. The diversity and changing patterns of hotel use often make
precise grouping difficult.
Nowadays, hotels are frequently, deliberately designed to appeal to a
wider market in order to provide a more regular pattern of use. This is
exactly the case with Nigerian hotels. Generally, main hotel types and their
characteristics include;
Commercial or Transient Hotel
This is the most important type of hotel and is built to cater for the
salesman and other traveling business man. When the advent of chain stores
reduced the ranks of commercial travelers, Commercial hotels made up for
thls drop with other business executives and individuals traveling for
pleasure.
Commercial hotels usually have many but relative small rooms. Thls is
because most of their guests travel alone, though recent years have seen a
very active hotel campaign for family business, many of the rooms are
furnished so that they can be used as office for business transaction.
Commercial hotels also have large "Sample Rooms" where traveling
salesman can easily display samples of products they sell. They also offer
facilities for conventions, ballrooms for large gatherings, s'irialler meeting
rooms for communities and groups. They usually have good dimnvg
facdities which include informal, semi-formal and formal nining rooms.
The rooms of commercial hotel guest have their own private bath
raho, telephone, television, and most times internet facihties. Other facility
spaces fowd in commerci?l hotels inchde coffee shop, cocktail lomge
which provides the guest with beverage services. A complete night club can
also be found in large metropolitan hotels. Laundry, cleaning, ironing and
other valet services, professional medical and allied services are also
available.
There are two recent innovations found in thls hotel. They are the
studio type guest-room and the automobile entrance and registration desk.
In the studio room, the beds are so designed that during the day, they are
comfortable divans and thus make the regular guest room an ideal place for
small business conferences and consultations.
Resort Hotel
This type of hotel caters ultimately for vacationists and recreation -
minded tourists. Although resort hotels have changed during the years,
greater portion of the guest still spend from one week to three months there.
This, hotel are usually located at some important recreational centres, like
body of water (ocean or large lake), in the mountains, and is usually free
from the clamour of the large city.
Resort Hotels provide most of the services offered by commercial hotels
but in addition must offer facilities for swimming, horse ridmg, fishing,
golf, tennis 'ihd other sporting activities. They are planned to cater for
packaged holidays with reception arrangements, for large intake at a time.
They have spacious restaurants, lounges, games room and bars.
Groups often select resort for their business gatherings since their
relaxing atmosphere promotes teamwork and more personal contact. Resort
goes all out tr? please esthetically through their imq-inative desi,gns.
lushness and scenery. Their recreational facilities also give groups a sense
of reward after working meetings.
Residential Hotels
Residential Hotel are designed to provide permanent houses for
persons who do not want to own their own houses, but want more complete
services then they would find in an apartment. Usually, the rooms are
arranged in suites with living room, kitchen or kitchenette, one or more
bedrooms and one or more bathrooms. Because the maintain room services
for the guest, their locations are usually away from downtown areas. A lot
of them face parks or civic centres. Very good examples of Residential
Hotels are New York's Regent Mayfair, New York Pierre and Sherry
Netherlands.
Motels are designed to serve the needs of motorist and must provide
facilities for car parking and easy access from the high way since they stand
along highways. Frequently, they are located at inter-sections or at exist or
entrance to super highways.
They are also sited at important road junctions and on outsktrts of
cities where land is cheaply obtained. Because land is cheaper, the sites are
fairly large allowing large car park and low and medium - rise construction.
Generally, they contain all usual hotel services but on mo&st scale. Most
of them have self-service restaurant. Petrol and garage services are located
near a motel to cater for the motorists.
An example of a good motel is "The Motor Hotel Reverse Massachusetts,
U.S.A, designed by Arc. Salsberg and Le Blanc. Another is the River
Motel; Ahaka Edo Sta:e (Nigeria) de$iFed by Arc. C. Majoroh.
Convention Hotels
They are usually located in city centres and are adopted to serve the
needs of recreation. Appropriate facilities are provided to suit the particular
type of recreational activity under consideration. They usually have many
rooms rentable for meetings and extensive conventions and banqueting
facilities. They have large amount of space avadable for convention
business activities such as conferences, exhibitions, seminars, etc.
Convention Hotels entails dense trSc and are characterized by high rise
construction, high plot ratio, frequently, large function accommodation and
include shops and offices to improve viability. Examples are 'Hyath
Regency Hotel', Houston, Texas U.S.A designed by k c . JVIII,
'Renaissance centre', Detroit, U.S.A. designed by, Arc. John Portman,
Trancorp Hilltop Hotel," Abuja, Nigeria.
2.2.1 Classification of Hotels
Official registration and gradmg requirement provide valuable
guidelines in planning hotels and other accommodation indicating the
standards of space and facilities needed to satisfy particular marketing
criteria. That is evaluation according to the scale of hotel investment. In our
society, hotels are classified by the number of stars acceded to the hotels.
Below is a tabulated presentation of this structure. The grading in essence
determines how luxurious they are, what section of the market they cater
for and whether they are for the very wealthy or the average holiday seekers
Classification by Star
Type Number of star Examples
Economy hotels One star Roadside hotels
Hotels of some comfort Two star Roadside hotel
Hotel of average comfort Three star Presidential Hotel Enugu
High comfort hotels Four star Nike Lake Resort Hotel
Deluxe hotel Five star Protea Hilltop Hotel Abuja
Sheraton Hotel Lagos.
Table 2.01 Classification of hotels by Star
Source: Maduka, (1996,p.23)
Classification by Number of let-table Rooms
5 - star - minimum 100 Lettable rooms
4 - star - minimum 50 Lettable rooms
3 - star - minimum 25 Lettable rooms
2 - star - minimum 10 Lettable rooms
1 - star - minimum 10 lettable rooms
Table 2.02 Classification of hotels by Number of let-table Rooms
Source: Mad&%( 1996,p.24)
Also classification standards stipulate the definite hotel structure.
i. In hotels of higher categorie<811 bedrooms should be provided with
attached sanitary facilities.
ii. Hotels of higher categories (Deluxe Hotels) shall have definite room
structure - availability of different types of rooms.
Classii%ation by Mkimam Room Sizes
By stipulating the minimum room floor area in a hotel category, the
basic measure of comfort, the available living space is introduced.
Class of Hotel Double Single
5-s tar - 1 8m2 16m2
4-star- 1 4m2 1 2m2
3 -star- 12m2 1 om2
2-star- 10m2 8m2
1 -star- 10m2 8m2
Table 2.03 Classification of hotels by minimum Room Sizes
Source: Maduk%(1996,p.24!
Classification by Staffing, Services and Facilities
In more luxurious hotel, especially 5 - star hotels, at least 70 percent .
of the staff must be professionally trained and qualified in hotel catering
and management (The Architect's Journal, 1975, p.75). It must have an on-
the-job trainer who for 24 hours of the day, will direct the hotel staff.
High sanitary standard shall be maintained in public toilets with constant
running water, soap, hot air hand driers and toilet papers. Room senrice,
reception, postal, telex, and internet services must be available for 24 hours
daily.
The hoiel kitchen must be hygienically maintained and adequate waste
disposal chute is required. The rooms must have telephones, colour
television sets, radio and music equipment, refkigerators, internet facilities,
air conditioners, private rooms, toilets and mini-bars.
Restaurants must be tastefully furnished and decorated with wide
varie~r of drinks, food and beverages. Outdcor facilities shou1.d include
swimming pool, gardens (ground and roof top), night club, tennis court, gift
shops, banks, e.t.c. Cleanliness and smooth functioning of room
installations should be of high priority.
Apart from the general criteria, other degrees of comfort criteria for
rating hotels by the Nigeria Tourism Board include:
- Thermal comfort available in Bedrooms
- Protection against noise
- Easy access to information
- Good Communication System
- Condition for hygiene and c l e d n e s s
- Proper lighting and electrical system
2.3.0 DEPARTMENTS OF A HOTEL (HOTEL OPERATIOIN)
Hotels design affects two major groups: the guests of the hotel and
the people who operate it. The best designs not only anticipate the guest's
needs and expectations, but also consider the functional requirements of the
management staff. For an effective and efficient hotel organization and
management, the following departments are vital for its smooth operation
irrespective of the complexity and structure of the hotel.
Front Office Department
Thls department handles all reservations and booking of
accommodation for @ests. It also deals with general information and co-
ordmates the activities of other departments as regards customers needs.
The staffs that make up this department include the doormen, phone and
elevator operators, clerks and bell boys. The department is usually under
the supervision of the assistant manager of front office manager. This
department is furlher c!Fxqicled into five sections w!kh include remvation
office, reception, cashier, bell man and telephone.
Food and Beverage Department
Despite the fact that rooms usually provide the
income for a hotel, a quality food and beverage operation can be hotel's
best advertisement. This department is responsible for the purchasing,
storage, preparation and services of all food and beverages. Food and
beverage services are directed by the head-waiter and a beverage manager
directs the activities in this department
Housekeeping Department
The hotel house-keeping function, while important to the guest's
perception of quality and service, tends to be fairly routine. The
departments include an executive house-keeper, assistant house-keepers or
"inspector", and a cadre of maids and housemen responsible for cleaning all
areas in the hotel.
Also the management and coordination of small-scale maintenance and
refurbishing is often directed by the executive house-keeper.
. .>' .*' Engineering Department
In recent years, the energy crisis and the general desire to contain
cost has focused more management attention on the engineering department
because of its impact on the overall profitability of a hotel operation. The
department is responsible for operation and maintenance of all mechanical,
e.!.ecirical and dectronic equi~mznt or mackhes in the hotel. Ir~clusive al;o
are the plumbing, heating, air conditioning, building maintenance, laundry,
water heaters, freezers, compressors, refrigerators and lighting equipment,
and is headed by a maintenance engineer.
Kitchen Department
'Thts department is responsible mainly for preparation and cooking
of food or dishes. It is usually controlled by the executive chef. The
department contains the following units; main dish preparation, butchery,
pastry, larder, kitchen porters, kitchen and staff canteen units.
Personnel Department
This department handles the administration and welfare of the entire
hotel staff. It also employs more st& when the need arises and is also
charged with the responsibility of training employees systematically. The
personnel officer or managers supervises the activities of the department.
Auditing Department
The viability of any profit-oriented establishment, rests entirely on
proper accountability for funds of the establishment. The department
"therefore, is responsible for all accounting and other financial transactions. . .c'
Besides, it sees to the daily recording of cash receipts, disbursements and
payroll. It also develops analytical reports which are vital to the
management. The department is headed by on Auditor or Chief Accountant.
Security Department
While improved life safet;. system protect t!!e public against fire or
such other emergencies as earthquakes, the department is responsible for
securing and guarding life and property of the hotel, hotel staffs and guests
while they are in the hotel. Chief security officer controls the department.
2.4.0 FUNCTIONS OF HOTELS
The basic functions of hotel have graduated from the early simple
operation of providing food, bed and board to travelers to a wide variety of
functions. Such varied services are:
i. Provision of conference facilities for various groups of people . . 11. Provision of commercial spaces for business transactions
iii. Provision of health, recreational and leisure facilities
iv.
v.
vi.
vii.
. . . w.
Provision of adequate parking facilities for guests automobiles.
Provision of comfortable lodging accommodation
Provision of laundq and cleaning services
Provision of amenities like, internet services, telex, telephone, car-
hire, banking and tours.
Serves as civic centre for its target audience.
2.5.0 GENERAL ORGANISATION AND MANAGEMENT
The general organization and management of a Resort Hotel is very
complex. Therefore, care must be taken in 'tlie design to allow for efficient
functioning of the complex.
Originally, the hotel industry has been one of individual ownership. The
average size of the hotel being small made it possible for an individual
businessman to finance the operation and retain its ownership.
As a r ~ d t of constarit growth in toutisin and its ~esultant diversifimtion,
there arose some completely extraneous interest in the hotel industry. This
ushered in an ever growing concentration of large scale operators, of whom
the present largest groups, apart from the state and a few international hotel
operators, are airlines, shipping lines, franchise operators, petroleum
companies, etc. With the recent innovation in hotels design, organization
and'management, the capital investment needed in a hotel business is stdl
very vital. However, about 50% of all hotels presently are of individual
ownership, 20% are partnership, and the remaining 30% are corporations.
Examples of some corporate ownership are illustrated below.
HOTELS WCUAGEMENT
I. Sheraton Hotels and Towers, Abuja, ITT Sheraton corporation
2. Hill Station Hotel Jos. Arewa Hotels Ltd r)
3. Nicon Noga Hiltop Hotels, Abuja. Hilton
IntemationaVTransworld
Airlines
Table 2.04 . Examples of some corporate ownership hotels
Source: The Author (during case studies)
. . rG
The management and organization of a hotel lies in the careful operations . U.
of the general manager who oversees the functioning of other departments.
Thus, as a hotel project grows larger in size and in function, the
administrative machinery and area follow the same trend and become more
complex.
2.6.0 BASIC PRLYCIPLE OF HOTEL DESIGN
Resort Hotel apart £rom guests7 satisfaction, they are designed and
built so that the client, owner or operator of the hotel will get maximum and
satisfaction financial return on his investment.
For' a proper functioning, the following design principle must be
emphasized. This principle include: Design philosophy, hotel image,
planning modde, stafT accommodation, services and structure, deliveries,
kitchen and restaurant, circulation, aesthetics, adaptability to changes, hotel
management and communication.
For a hotel to be successful, there must be a good deal of research
into operational problems and their solutions; it also requires from the
Architects great principles, subduing of his own ego, knowing and
understanding of customer and operators experiences, and psychological
insight into their motives.
The design, no matter how hctionally and aesthetically conceived, will
have to be molded around the type of the clientele and the public image of
the operator.
Planning module is one of the difficulties associated with a hotel
design. Apart from ducts, Mts corridor$' hoists, staircases and the
concentration of columns in locations where the structure penetrates the
public wing the module must satisfL other demands.
The planned and structured grids must be such that allows for
flexible corridors without any significant change in the gnd system. Often,
the s ~ ~ c t l r a l grid is determined by the width of two adjacent bedroc ES this
allows and ducts and services to pass unchecked through the floors of mid
span construction.
The architect must endeavour to produce an aesthetically satisfactory
structure as this will be advertising machinery for himself. It should be in
consonance with the surrounding landscape.
At the inception of any hotel design, provision should be made for possible
future expansion and upgrading and expansion of the building and locality.
Therefore, the flexibility of the design must be considered in order to meet
up with changing taste of time. This could be achieved through good
buildmg material selection and proper design.
CHAPTER THREE: GENERAL DESIGN CONSIDERATIONS
3.0.0 BUILDING SERVICES
Almost every activity within the hotel is dependent on building
(Engineering) services which are becoming more elaborate with increasing
demands for higher standards. These in essence constitute the economic
'life wire' of every hotel. They are the necessary ingredients that make a
hotel function effectively. As a result, modern hotels are now more heavily
dependent on services then ever before.
These services are defmeal'as the equipment and machinery for the
provision of heat, light, ventdation, fire safety, sanitation, refuse disposal,
etc. which are permanent part of the building. They are therefore subject to
the code requirements governing the installation and use thereof. Hotels
cannot do without them; so their design, planning and installation are of
paramourt iqportance tc z hotel's succwfiil perfomaxe. It is necesfaty,
also, to co-ordinate the mechanical services in order to create ambient
environment suitable for the various activities that will be accommodated in
a hotel complex.
3.1.0 WATER SUPPLY
Largely qualities of water are required in hotel for personnel use,
food preparation, cleaning and general domestic purposes; cooling and
softening plant, boilers and air conditioning, swimming pools, e.t.c. For
these reasons, sufficient water must be preserved and stored for continuity
of water supply in either a high level storage criteria or pressurized vessels.
Ln all cases, storage containers must be duplicated to allow for cleaning and
maintenance without interruption.
Water softening plant must be installed to provide treated water for
the boilers and heating system. Boilers and their associated equipment are
heavy and noisy and therefore best located on ground floor and next to
spaces that are not to remain cool.
Distribution of water throughout the hotel complex is through a system of
mains and sub-mains divided into zones of controlled pressure.
Water for dtlnking should be through a separate supply system -
direct service;.-from mains. In bedroom blocks, hot and cold water supplies
are usually incorporated in vertical and isolated ducts.
Provision for primary and secondary circulation is necessary in the
main domestic hot water pipes to keep water constantly hot. Water supplies
to kitchens are often run through a separate distribution network.
The qualities of water required can be calculated based on the
following categories of hotel user's need.
Occupants Litres per head per day
Hotels guests 135
Resident employees 90
Non-Resident employees 45
Restaurant 7.5 per meal
Table 3.01 Quantity of water usage based on the categories of hotel user's
need
Source: Fred Lawson (1976, p. 197)
3.1 -1 WASTE / REFUSE DISPOSLa
Refuse include remains of food, empty cans (tins and bottles, waste paper,
plastic, container, and other rubbish. Three areas involved in providing for
refuse disposal are: Collection, storage and disposal. These are normally
sited in an isolated part of the service area where it can be conveniently
picked up by the service trucks. Collection fiom premises will mainly be by
plastic container; also returnable containers can also be used as alternative.
It is therefore essential to isolate and protect the refuse storage from
excessive heat, wind, rain, insect and rodent infestation and scavenging.
The following equipment may be provided for solid waste handling:
1. Storage containers: These include dust bins, metal containers,
returnable containers and bulk containers. These are of varying
capacities to handle waste at different stages of its journey to the
final storage point.
9 . Compactm: are used for compresskg bulk packagirg md similar
materials into bales and can be installed at the base of chute.
3. Crushing machines for glass bottles and containers and also for
recycling.
4. Refrigeration for food waste storage to control offensiveness and
insects, especially in hot climate. Adequate space is required for
separation of salvageable refuse, control, cleaning and manoeuvering
of refbe vehicles.
3.1.2 DIW.KVL4GE AVD SEWAGE DISPOSAL
This include both storm and foul water dlsposal whch are kept
separate to facilities drainage design and treatment of sewers.
Surface water disposal is based on the topography of the hotel's
premises, degree of permeability, gradients and intensity of the locality.
These can also serve as landscape elements, as a source of water for
recreational purposes, e.t.c. or pumped into the local authorities main
sewer.
Foul water sewage from the various soil and waste pipes shall be
disposed in sewer times which run along the natural slopes of the iite.
These are channeled into a psychobiological central plant where the sludge
is further treated before final disposal to main sewer.
3.2.0 CIRCULATIOY
The arrangement for vertical circulation such as stairs, elevators,
engineering services (See fig3.O I), often influence the floor plans of multi-
storey hotels. Some rules and regulation guide the provision and installation
of circulation and communication services in hotels. Shaft and stair-wells
extending through the building should be enclosed and protected to avoid
the'risk of fire spreading from floor to floor. However, it is economical to
group vertical circulation and services within the structural core.
Fire safety requirements influence the positions of circulation and
services cores and also limit the travel distance from any guest room or
apartment to the exist.
This maximum travels depend on many factors like:
- Height of building
- Combustibility of its frame or panels
- Availability of alternative escape routes, and
- Installation of automatic water sprinklers
Fig3.01 Section showing salient features of budding services design for
hotel
Source: Neufert Ernst (1980, p.2 18)
As a point, circulation should be through areas which are capable of
other uses such as lounges, shopping areas, or that which serves as focal
points for multiple activities, such as lobbies. Corridors leading to guest
rooms have to be separated. Noise, convenience and privacy are to be
considered important when planning. It is often necessary to provide at
least alternative stair cases because the secondary stairs can often be
utilized for house keeping and room service circulation. Generally, all
circulation routes must satis@ requirements of safety and facilitate control
and safety. Corridors, stairs/elevators, and passages must comply with the
specific standards laid down for fire escape routes.
Typical installation Speed
4 - 8 storey 1 .25mls
8 - 12 storey 1.75mls
12 - 16 storev 2.4Omls
Table 3.02 Typical installations and speed for lift
Source: Fred Lawson (1 976, p. 13 1)
Ramps are used by disabled guests in service routes where goods and
equipment are transported by trolleys. They are also for limited changes in
level where steps may cause hazard or difficulty.
3.3.0 CO1CWNICATION
Communication is another important service section in a hotel. The
efficiency and effectiveness of hotel services depends on it.
Communication systems in hotels include.
Telephone: Telephones are standard measurements in any modern hotel
for its effective operations. Three types of telephones subscriber are mainly
involved in a hotel and they include:
8 Guest lines
8 Administrative lines; and
8 Service lines
The public telephones are mainly located in the
- Main lobby
- Ballroom or function room and foyer
- Recreational areas used by the public :"'
- Employee rest room
Group reservation phones are located at the main reception desk convenient
for public use. Other public telephones are screened individually by both
enclosures or acoustic hoods may be used, they are kept together and sited
in a relq~ve!y noiseless zone to one qide of the main circulation a,rws for
easy access by the guest. Provision should be made for internal telephones
in these areas
- kitchen, servery, re.staurants, bar, workshops, etc.
- lifts, escalators, Lift motor rooms, escape stairs at upper floors,
landing, etc.
Television
Television sets with specific channel antennae, signal amplification in
stages and coaxial cable distribution to outlets in guest rooms, lounges,
bars, employee's restroom, should be made available in these areas
mentioned.
Background Music And Paging System
Sound systems include facilities for selection, amplification and
distribution of music from radio, record player, tape deck or leased
system to multiple speakers located in various areas of the hotel.
Microphone Circuits are usually connected for message (e.8. Paging)
and public announcement transmissions in selected areas. .,'
Other Considerations
In view of developments in electronic equipment it is important that
provision is made for future installation, extension and replacement of
equipment, without major building alteration.
3.4.0 ELECTRICITY AND LIGHTING
Power supply to a resort hotel is of paramount importance. The supply
shall be drawn from the existing national grid that is already supplying
power to Plateau State. There should be stand-by generator for
maximum flexibility and control in hotel operations, especially in
emergency periods of power fdu re for interrupted services. At planning
stage of the hotel complex, the generator house shall be provided and be
zoned with^^^ noisy mechanical areas and well ventilated. Transformer
switch gear and other shall be provided to supplement the power supply
from POWER HOLDINGS.
Effects of lighting should be considered in the bedrooms, function
rooms, kitchen. and other areas that such effects are needed. There
should be at least one socket by each bed, incorporated with lighting
control panel, so that guests can use any portable appliance they may
bring to the resort hotel.
Lighting is an indispensable factor in creating interest and social
atmosphere in the hotel during the evening and night hours of business.
It ensures security, trafEc control, and illumination of signs and
hections. This gives a good effect only when it did not cause glare and
confusion as external lighting i;tonsidered relevant to the hotel.
3.5.0 HEATIiiG, WNTILATION AND AIR-CONDITIOXING
HEATING
The heating in a hotel design refers mainly to the use of boilers and
central hot water systems in the laundry, kitchens, bathrooms, etc. The
central plant (boilers) may be sited in the basement or sub-basement or
even at any convenient part of the building. Heat transfer medium may
be by hot water method or low pressure, thus realizing simplicity and
economy in heating system.
Ventilation
Natural ventilation is scarcely satisfactory if not absent in certain areas
of resort hotel design. Therefore, air extract system is important in some
of these areas:
- In kitchens, to remove stench and fumes
- Lnternal lavatories, WC's and bathrooms, to remove odour and
steam (in case of hot water bathing)
- Ln areas where excessive dust is produced.
In some areas where it is not possible with natural ventilation,
mechanical means should be used. Extraction ducts may be connected to
a central plant (for isolated rooms) or have individual fan unit
discharging direct to outside. There should also be grease traps over
cooking equipment to remove oily fumes or dust. Air pressure must be
regulated to ensure positive withdrawal of pollutants.
"" Air-conditioning
Full air-conditioning systems are very essential in a resort hotel. In this
case, care must be taken to ensure a balanced pressure distribution as
windows and other openings except entrances should be carefully
sealed.
Alternctive system of distribution, wing high or low velocity air flows
are available and can be grouped into the following:
Induction System: Part pre-conditioned air is supplied at high pressure
to various rooms and is mixed with air circulating directly from rooms
through induction units.
Dual Duct System: These systems make for provision of full
circulation of heated and cool air in separate ducts to mixing boxes
fitted in each room, but a third duct is used for air that is returning for
treatment and re-circulation. This system is commonly used in large
restaurants and function rooms, though it is expensive but provides full
control over air quality and distribution.
Fan Coil Units: No ducts work in this system but have short branches
conveying fresh air direct from the room which is filtered, heated or
cooled and is discharged by fan incorporated in the unit.
In order to facilitate adjustment of conditions, balancing and control,
central air-conditioning system are usually zoned to different parts of
the resort hotel
3.6.0 ACOUSTIC, NOISE AND SOUND
This is with the reference to the acoustic design of large conference
halls, large lobbies, public rooms and in work areas such as kit~hens to
prevent echoes and excessive reverberation as the multiple and effective
utilization of function rooms is highly dependant on this factor. External
noise and penetration or transmission of noise produced within the
building is minimized by the following planning measures.
- Building orientation on site and use of construction features to
screen off noise.
- Zoning of different functions within the resort according to the
level of noise produced. 1.e. noisy activity areas and quite areas
should be separated using buffer zones e.g. corridors, closets, etc.
- Careful location and isolation of mechanical and electrical
equipment.
- Creating noise "shadows" using balconies recessed or angled
windows, lobbies, projections fiom the building, etc.
Construction systems and materials should acts as acoustical barriers
and be selected accordmg to their ability to fulfill the acoustic
requirements of the spaces concerned.
In resort hotel the main areas in which excessive noise is likely to
constitute nuisance are bedrooms and function rooms. Noise entering
bedrooms may be reduced by
- Double glazing with a minimum air gap of lOOmm
- Heavy Construction
- Isolated lining, suspended ceiling, floating floor etc.
- Cavity walls
Also noise from engineering services is reduced by
- Location of plant rooms and roof mounted equipments away . ".
from noise sensitive areas.'
- Grouping bathrooms back to back connected to a central vertical
service duct
- Isolation of noise generated from machinery by confinement,
separation and insulation.
- Seiecting suitaNc sections of pipe insulatiun where drain and
vent lines come in contact with the structure.
- Adequately bracing ducts to prevent excessive "drumming" or
vibration.
- Sealing of voids and silencing of air passages.
The auditorium and conference hails must be sound proofed and the
interiors treated to reduce echoes and reverberation. Discotheque, banquet
halls etc, Should be normally located in the basement level (if available)
because of the excessive noise generated in the spaces.
3.7.0 FIRE SAFETY
Fire precaution Acts make provision for adequate means of escape and
related fire precaution in places like hotels. This has become necessary
because many tragic fire disaster in hotels in recent years. Necessary escape
routes-staircases, lobbies and fire doors are basic to hotel planning.
Reports on incidence of fire in hotels in Britain in 1992 indicated that 23%
of hotel fires started in kitchen, 18% in bedrooms, 12% in storage areas,
and 9% in halls, corridors and elevators, 4% in bars, lounge or living rooms
respectively. The most common causes of fire outbreak were cooking
appliances, 7.8% smoking material, 17.4% electri~3l appliances and wiring
11.2%.
An important aspect of fire protection is the planning of the building
to separate areas of high fire risk from other parts in which fire is liable to
cause particular hazards (e.g. comdors, stairs etc). Stairways suitable for
escape route ~ u s t be non-combustible, cmctruction, havc no fire risk in
them and must be sufficiently separated from the rest of the building to
keep fire at bay during the escape period. Two or more routes are where fire
could make access to a single exit dangerous.
3.7.1 SECURITY
This is important in a world of increasing crime rate terrorist attack. For
something or people to have security, that means safety, freedom from
danger or anxiety should be assured. It involves the protection and control
of people, goods and property. Therefore, security is a vital aspect of the
planning and operation of any modern hotel. This aspect has over the years,
not been given proper attention by the designers. As a result of this, many
affluent and highly placed members of the society avoid lodging in hotels,
thus, preferring the house of friends and relatives where they assume to be
secured. The proposed resort hotel for Jos, should therefore be provided
with adequate security for the safety of lives and property. This will only be
effected by establishing a strong "security department" whose work are to
keep a close monitor on persons and goods entering and leaving the hotel.
In planning, security may be separated into the following areas of control: . U' - Controlled entry to individual guest rooms and apartments,
- Provision of strong rooms, safes and secure stores for valuable items.
- Security of property to prevent unauthorized entry or exit.
- Baggage handling and checking by security staff.
- Security of grounds by high ring fences and dlumination of grounds for
safely.
- Surveillance of persons, or employees who must have gone contrary to the
hotel's rule and regulation.
3.8.0 THERMAL CONTROL
In resort hotel design, solar control is a pertinent aspect in the
achievement of guest comfort. Although the general climate is essential
unalterable, the microclimate of a specific location can easily be influenced
and altered by planning and design devices.
The immediate environment of a building or group of buildings can be
manipulated through walls, plantings, pool sitting, building forms, and
choice of building materials.
Site climatic design is based on typical or normal weather conditions and is
affected by shape, orientation, exposure of the structure, etc. Together,
these affect the temperature, the distribution of solar radiation and wind. In
striving to achieve a climatic or thermal balance in the hotel and its
environment, solar control devices should be extensively used in the design.
In addition to material and finishes, trees and other vegetation should be
used to recuce temperature and humidity, to check and protect sun glare,
dust, erosion, etc. However, the effect of a tree is determined by its size and
shape, width and height of its crown, distance and position in relation to the
building. The water bodies (pools and fountains) are used to moderate
extreme temperature and these have cooling effect on the environment.
CHAPTER FOUR: DESIGN PRINCIPLES AND PLANNING
CONSIDERATIONS
4.1.0 SPACE ANALYSIS AND PLANNLFG GUIDELINES
The spaces that are notable in a hotel can be classified under four
major areas. They include:
- Public area (Front Office)
- Guest bedroom
- Service areas (Back of House)
- Recreational facilities
4.2.0 PUBLIC AREAS (FRONT OFFICE)
These are areas that open to the public. These areas include:
- Entrance and reception, lounges - shops, seating, phone boot,
- Bars - cocktail, main bar, snack bar
- Dinning - private d11mg room, restaurant, coFee shops
- Function rooms - banquet hall, meeting rooms, casino, discotheque,
games room, e.t.c.
It is important, therefore, that these areas and their facilities are
conveniently and conspicuously located, easily and preferably directly
accessible. The planning requirements demands for separation of public
areas from residential areas and routes of internal circulation.
Entrances
The Architectural Aspects of the building are, -of course, best
observed on the approach to the front entrance, and the details of the site
and exterior design, the night illumination, the entry drive and canopy all
contribute to the guest anticipation of their hotel stay.
The impression created by the main entrance is important since it
tends to typify the type of hotel. It must always be clearly d e k e d and
provide dxect access to the hotel reception.
Secondly entrances are normally provided for banquet halls and
restaurants. However, these entrances should not compete with the ma&'
entrance. (see fig4.0 1)
Ramps of gradient 1:10 for wheel chairs are also required and special
lighting is sometimes used to accentuate this area.
Fig4.0 1 flow diagram of a typical hotel
Source: Neufert Ernst (1980, p.209)
Porte-Cochere
A porte-cochere located at the entrance foyer of the hotel should be wide
enough to allow two cars to pass and possibly high enough to accommodate
buses or coaches. Porte-cochere is a projecting canopy that protects people
fiom rain and sun. It should cover the entrance foyer and porch and can be
provided as an independent structure or formed by an over hand of the main
building. Because it is more protective than a canopy, its design should be
dramatic as this leaves a very strong impression on the mind of the guest.
A draught lobby'or entrance vestibule may be provided with automatic
opening doors for temperature re-gulation and to serve as transition zone
between outside and inside conditions. This transition zone must not have
any steps or obstructions.
R e c e p t h Lobby
The layout of the lobby and its associated areas will be, to a large extent,
dictated by the structural design of the building and the circulation routes
though the areas. The size of the lobby will depend on the type and size of
the hotel and on the number of concessional shops and stores which li-ont
into this area The lobby may be combined with a lounge and may be
spacious enough to provide seatings for many of the supplementary
services such as travel and entertainment agencies, souvenir shops,
newspaper stands, e. t.c.
In designing the reception lobby, the ultimate aim must be to create an
impression of spaciousness whilst enabling the whole area to be used as
fully as possible for various functional purposes.
Fig4.02 PubGc Space Adjacency Diagram: The schematic diagram
illustrates the principal requirement that as many public facilities as
possible- fiont desk, guest elevators, restaurants and bars, meeting and
banquet rooms, and recreational facilities- be located close to, and visible
fiom, the main lobby. Many problems in hotel planning can be resolved if
guests can find their way easily around the building.
Source: Rutes & Penner (1985, p.179)
Reception Hall
The reception desk should be located so that it is easily identified by the
guest immediately on entry and is also on his route to lifts and stairs.
Separate counter facilities are usually provided for inquires and for guests
checking in and out of hotel. The top of the desk should be suitable for
writing with a key rack at rear wall of the reception. A cashier staff may be
provided with a space and equipment. A computer terminal or telex will
also be needed.
A ,pide to space division within this area is this illustrated as seen. below:
Hotel rooms Counter length (m) Area of front desk (m)
50 3 .O 5.5
100 4.5 9.5
200 7.5 16.5
400 10.5 30
Table4.0 1 Counter and Clerical space
Source: Fred Lawson (1976, p. 117) . ..'
Lounge
Lounge is designed to serve some formal and informal functions and
often they are adjoined by reception and other public spaces. The whole
area shall be animated with paintings, sculpture and exotic finishing. In
sorile Resort Hotel, the lobby forms parts of sr! atrium extending the full
height of the building and containing garden landscapes including mature
trees, exhibition space, etc. The impression sought here should be that of
elegance, comfort and taste.
The waiting areas should be adjacent to the reception beside shopping
arcade and in other places where people are likely to wait.
Shopping Arcade
This could be concession and sub-rental spaces. It is located close to
the entrance, normally along the internal entrance function rooms. It is for
the guest-paid hotel services that might be run by management or sublet on
a percentage basis. Most of these spaces could either be used for beauty
salon, car hire, bookshops, craft shops, banks, news agent stands, coffee
shops facilities, travel agencies, etc.
In this situation the major design here is that they should be easily
noticed f rodin the lounge. There should be one store for every 35
guestrooms and are usually 16m2 other concessional shops like show cases
for clothes, jewelry, perfumes can also be provided around this area.
Typical Space Requirement Per Room in Hotel (m2)
Main lobby front desk 0.8 to 1.0
Combined lobby/lounge area 0.9 to 1.2
Table4.02 Typical space requirement for lobbyflounge area
Source: Fred Lawson (1976, p. 108)
LiftIStair
The main circulation core should be accessed from the lobby of the
lounge. The size should be proportional to the number of lifts and stairs
available. Lifts (elevators are the most important form of access to the
bedroom floors, and should be sited in a convenient position in relation to
the. lobby in hotels of more than 2 storey. Two lifts (Minimum) are
provided to allow for breakdowns and maintenance. Senrice lifts are good
for luggage and other freight and shall be of sufficient size for the transport
of bulky articles. All lifts shall be in one bank to facilitate service. A stair
case to bedroom block within the main circulation core is provided for
transport in case of lift breakdowns. A staircase design is largely dictated
by fire and safety requirements. They should be located in a way that they
are easily seen by the visiting public. For adequate sound insulation, it is
advisable to Carpet staircases mostly in the receptiodlobby area where
traffic volume is high.
Telephones: Public phones are normally designed in an area or nook
around the main entrance. It should be within the lobby areas, in a position
which can be seen from the front desk or from the porters7 station. The
telephones may be in kiosk or acoustic heads. House telephones, for
visitors in foyer who wish to speak to guest5 in rooms, should be adjacent
to inquiry desk.
The phone positions should have a certain degree of privacy, yet be
fully in the vicinity of the reception ofice for monitoring.
Toilets A d Lavatories: They should be easily accessible from the main
circulation areas and public rooms. The inside of the lavatory area should
be screened from any public area when the door is opened.
No lavatory should be located or situated close or directly to rooms
used for food, cloakrooms and toilet facilities should be okay near main
lobby, restaurants, private dining rooms, and banquet halls. There should be
a recessed waiting of at least 1.2m to be provided to avoid encroachment on
the circulation space. One water closet for each sex of disabled persons is
recommended.
Bar
Bar is a counter over which liquor and other beverages are served.
The design of bar is largely dependent on the areas it has to serve e.g.
lounge, restaurants, coffee shop, banqueting rooms, etc.
The typical space allotment for bar is about 10-25% of lounge area,
Rutes & Penner, (1985, p.186) but this is more or less influenced by the
quantity of business to be handled.
It is located further down the lounge for snacks and drinks. It is
usually demarcated by change in level, a difference in furniture/hshing,
floor and ceiling finishes.
Visual connection to the rest of the lounge and outside is ideal and it
should be easily recobpized from the reception area. Different types of bars
include: mini bars, cocktail bar, poolside bar, rooftop bar, e.t.c.
Porters and Messengers' Rooms
These rooms should have direct access to the main entrance for
guidance of guests and handling of luggage. The head porter should be in a
position where he has a visual control over lifts, stairs and general reception
area.
RestaurantsIDinning Rooms
The layout of restaurants should take account of features of the
rooms, circulation patterns of customers and staff, method of food service,
seat groupings and types of furtllture to be used. Restaurant is open to non-
residents. Most hotels have different range of dinning areas sometimes on
different floor levels.
Entry to the main restaurant should be through a reception lounge;
an outside entry may be necessary. All dining rooms require to be
positioned adjacent to the kitchen or severy for service purposes.
A view to the swimming pool is an added asset in design. Factors to
be considered in the design of hotel dinning areas include: the shape and
size of the dintng rooms, the design decor, type and layout of seating,
lighting, thermal comfort, noise level, cleanliness and hygiene, appearance
and efficiency of staff. Different types of restaurants are: the main
restaurant, pool terrace restaurant, etc. . "*
Function Rooms
These are large rooms usually designed to be multi-purpose in
function. These are used as banquet hall, ball room, conference or
exhibition hall, casino, discotheque etc. Movable screens may be used or
fitted to divide t2c space into sinaller areas v;kn required. ?revision of
ante-room is needed.
Space Allowance
Function Type Space Per Person ( M ~ )
Banquet style seating 1.1- 1.3
Meetings: table groups 0.9 - 1.1
Meetings: theatre style seating 0.5 - 0.6
Dancing 0.9 - 1.45
Kitchen or pantry 20% of banquet area
Table4.03 Space Requirement for Function Rooms
Source: Rutes & Penner (1985, p. 179)
-- . '9
"us j I I V;~!OW 1 1 j -1 ?ECEH/!PG \ OFFICE
I
Fig4.03 Schematic Diagram. The diagram illustrates the recommended
arrangement of meeting and banquet facilities and their connection to
public and back-of-house areas in the hotel. Generally, the function space
should be separated from the other public facilities and developed, in
addition with some differentiate among the ballroom, meeting, and banquet
spaces. Support s e ~ c e s should be provided nearby.
Source: Rutes & Penner (1 985, p. 188)
Mail And Keys
This space is located around the reception desk. Room keys are kept
in this area. Mail is also handled in most hotels at the registration desk.
Keys and mails slots are designed as one unit and placed directly behind the
registration desk.
Sub-Rental SpacesIShopping Arcades
These areas are situated adjacent or close to the reception area. They
are set aside for business as other sources of revenue-earning to the hotel. . LC'
Such spaces are used for beautification, bookshops, banks, car hire, craft
shops, pharmacy, exchange and travel agencies. Major criterion in design of
these spaces is that they should easily be identified from lounge. Interest
and variety will be created by providing for a wide range of shopping
facilities.
Administrative Areas
This area is usually located at the front-of-the house. It is associated
with reservations office, front office manager, chief cashier, sales manager,
secretary, general and assistant general manager etc. Their offices are
preferably located near the reception although they can be located
elsewhere.
Staff Bedrooms/.~ccommodation
This is for living-in staff. The bedrooms should be located off the
main hotel complex, though they should have harmonizing relationship
with the main structure. This will act as a tension relief area as the staff
could work all through the day in the hotel complex. The general manager's
residence may be provided here or alternatively, a separate special suite
should be carved out for his in the hotel building.
Staff Valet Room
This are handles the pressinghoning and cleaning of guests'
garments. The valet room is usually located adjacent to the laundry room. . .,.
StaffLockerIChanging Rooms
The staff changing rooms should be provided with all neces sq
chan_@ng facilities and associated installations or accessories. They should
be <hated near tk staff entrance and should be divided accordhg to the
class of staff.
StaffIGuest Ratio
StaWGuest ratio varies fiom hotel to hotel at about an average of
0.8: 1 .O or less in high class hotels.( The Architects' Journal, 1975,p.75) '
The pivot of any hotel is the management or administrative section.
This section liaises with other departments for the issue of daily
instructions and receiving of feedbacks for the proper running of the hotel.
4.3.0 GUEST ROOMS
Guest's bedroom accommodation is the most important part of a
hotel and, is the most important determinant of guests continual patronage
of the hotel. Its comfort and quietness, efficiency of the room service and
how much the guests feel at home determine the hotel reputation.
Types of Guest Bedrooms
There are basically two types of hotel guest rooms - the rooms and
suites. All other types are variations of these two. The basic difference
between the two is that while a room is one basic, enclosure with beds and
seating furniture, the suite comprises of a living room and bedrooms and
other conveniences. For economy, different kinds or rooms and suites are
shown in the table below.
Types of Rooms
Single room
Double room
Studio room
Features
*A bed with some seating M t u r e
*Two beds separated or joined
together with seating h t u r e and
normally larger than single room. It
is ideal for traveling couples.
*Designed for working during the
day and sleeping at night. Normally
with foldable bed or settee.
Presidential suite
Royal suite
Diplomatic suite
Penthouse suite
The first two tyTes above account for about 80 percent of hotel
rooms.
Types of suites Features
Economy suite *Contains the basic necessities for
comfort without sophistication and
luxury.
Executive suite *Two standard guestrooms units
includmg lounge with fitted bar, a
double bedrooms.
:"' "Contains two bedrooms, living
room, and dinning room, bar, office,
bath rooms, water closet and
kitchenette.
*Tastefully furnished, very
expensive and indep~ndent of al!
other hotel operations.
*Meant for royalties with their
retinue of servants and aides.
*Spacious accommodation for royal
entourage and is also independent of
hotel operations
*Furnishing is the hghest standard.
*Contains 2 bedrooms, 1 bathroom,
1 living room and a cfinning room.
*Normally at the top of the hotel's
bedroom block and has good view
*May have its own lrft as it is
exclusively owned for a period of
time.
*Its furnishing shows opulence and
riches.
Source: DE Chiara & Crosbie (2001, p.335)
....... -j I~ :.;,;:..
L.. d . -
-
Fig4.04 Diagram showing configuration of typical bedroom and bathroom
Source: Neufert Ernst (1980, p.217)
- Diagram-(1) (2) show configuration of bedroom and bathroom.
Most new hotels planned with private bathroom attached to
bedroom: examples without private bathroom therefore not
included.
- A Typical twin bedroom in common use: 36001nm room width
optimum for economy/comfort: wardrobe in lobby.
- B similar but reduced in depth for single of double bed
- C narrow frontage scheme against bathroom
- D width of room kcteased allow possibility of dressing area
and walk-in closet
- E bathroom placed between bedroom allow one bathroom have
natural lighting light.
- F layout provides for separate w.c compartment with bidet if
required; angled window can be applied to any of these schemes
and allows for extra sitting area & directional view
- G luxury bedroom with vanity unit separated from bathroom
- H staggering wardrobes in partition wall can save
Forms Of Guest Rooms
For convenience, clarity and economy typical developed forms for
bedroom accommodation as shown in ffig4.06 & fig4.07 include:
- Double-loaded block (A): It can develop into L, U or courtyard plan
and requires two staircases. It is the most economical layout.
- Double-loaded T-shaped block (B): It is capable of being
developed into cross form. It is economical and usually has three
staircases.
- Single-loaded block(C): It can be developed into L, U courtyard
plan. It is not economical but may be desirable where atrium effect is
wanted. It is suitable for the tropics.
Y - Plan (E): This requires three staircases and has more
complicated structure than straight blocks. It may cause problems in public
areas. . .*I - Tri-arc (F): It is simiiar to Y-Plan but more space is taken up by
circulation. Its concave shape results in bedroom being wider at
bathroom end. It provides opportunity for larger bathroom and
dressing area.
- Square block (D): It has central core containing all vertical services,
~ d s ' room etc. It gives a very cmpact and useful design for rr?;all
sites where tower development may be required.
- Circular form (G): This requires careful handling to avoid awkward
and inward facing rooms. A major disadvantage is that there is no
possibility of extension.
- Circular with central core (H): It is similar to square block but
requires careful handling to avoid awkward rooms. Convex curves
result in bedroom narrower at bedroom narrower at bathroom end,
causing cramped space for bathroom.
Fig4.05 Plan Forms of Bedroom Accommodations
Some: Neufert E r s t (1980, p.210)
.- I Fig. 1
Fig4.06 PI= Foms of BeJroom Accomilo&tions
Source: Neufert Ernst (1980, p.210)
Basic Layouts of Bedroom Block
Rooms can be located on one side of the conidor (single loading) or
on both sides (double loading). The former allows for natural ventilation
and daylight into the corridor. It also allows for a short duct connecting
internal bathrooms with the external face of the corridor, thereby cutting
down mechanical ventilation.
Double loading is considerably cheaper saving up to 20 percent cost
in area and between 10 percent and 15 percent over the total cost of the
bedroom wing.
Relationship Of Bedroom Block To Public Room Areas
a. Compact development of bedroom block superimposed on
podium. This is suitable for high ride development on city site.
The problem of this relationship is that bedroom services have to . .*.' pass through public room. . 4
b. Bedroom block adjacent to public room block: This is
considered to be economical because optimum structure and
services can be designed for each part. This is suitable for motel
development on large site.
c. Open layout w?th public mom and senrice block completely
separated from bedroom which may be in groups scattered about
large site. It is suitable for motel and resort type hotels where
plenty of land is available and landscape conditions dictate.
These 3 basic arrangements can be illustrated as shown in diagram
below.
Fig4.07 Relationship of Bedroom To Public Room
Source: Neufert Ernst (1980, p.210)
Bedroom Block Structure
They are generally of two types:
- Post and beam construction: This is used mainly on high rise
buildings only. It has advantages of savings in space and weight.
- Cross walls: This is used mainly in low and medium rise
construction. The structure itself provides adequate sound barrier between
rooms.
Bedroom Furniture and Fitting . .*.
Bedroom furniture can be either fiee-standing or built-in. Fitted or
built-in furniture helps to make the best of space and also improve sound
insulation between rooms. Free-standing furniture has advantages of
cheapness, flexibility, easy maintenance and availability in wide range.
Fsr adequate maimtaance, M s h i n g s must be robust and shmdd be
of materials that can be easily cleaned.
Number of Bedrooms For Floor And Bedroom Dimensions
This depends heavily on the position of the bed and the size and
relative position of the bathroom and bedroom furniture. The two common
bed arrangements in bedroom are:
1. Studio room arrangement (peripheral). This is likely to require a
larger area in double rooms.
2. Behead room arrangement adjacent to one of the partly walls. It
requires more space in single rooms.
The number of bedrooms per floor is related to staffs capacity as
one chamber maid can cope with about six bedrooms in luxury hotels and
up to twenty or more in lower grade hotel. Number of bedrooms per floor
should therefore be multiples of her capacity per floor to ensure savings in
staff, expenditure etc.
Corridors
This should not be too long otherwise some other breaking
configuration should be introduced or a change in direction. Corridors
should be intriduced or a change in direction. Corridors may be modulated
by recessing bedroom doors. Direction signs and numbering of rooms
should be clear and well lit.
Guest Bathroom and Bathroom Fittings
Tie shape and size of bedroom is governed by position of bnAhoom.
There are three main relationships of bathroom to bedroom which include:
1. Bedroom with bathroom on external walls
2. bathroom between two adjacent bedroom
3. bedroom with internal bathroom (See fig4.08 & 4.09)
The bathroom fittings are many and varied. They include: water
closet, wash hand basin or vanity unit with mirror over it, bath (with or
without shower facility), bidet, dry line, lavatory basin, and shower. Other
facilities include: soap tray, toilet roll holder, tissue dispenser, waste basket
etc. Generally, hygiene and cleanliness considerations are very vital.
Bathrooms must be finished in water proof materials. Also their ambient
temperature should be approximately higher than the room temperature.
Bathroom accessible from corridor and bedroom
_/-. -- L_.---- Bcdroems and bathroom can be closed off using swin<j doors
-.. '-.- -- - - ----
Bathrooin between bed roof?^
Bathroom and scpnratu shower
Fig4.08 ReIationship of Bathroom to Bedrooms
Source: DE Chiara & Crosbie (2001, p.264)
Bathroom between bedrooms, WC accessible from corridor
Swing doors to bathroom and WC from parents' bedroom
Bathroom built into kitchen
__-- ---.___ ... .
Fig4.09 Relationship of Bathroom to Bedroor
Source: DE Chiara & Crosbie (2001, p.264)
Bathroom on landing between bedrooms
Bathroom Space Standards
Types of Hotel Fixtures Min. Areas (d) Economy Hotel Shower, WC, Basin 2.6 - 2.8
Bath, WC, Basin 2.8 - 3.3
Average Hotel Bath, Basin, WC 2.7 - 4.2
High grade hotel Bath, Basin, WC, Bidet 5.1 - 6.5
Table4.04 Typical Hotel Bathroom Space Standard
Source: Fred Lawson (1976, p. 1 19)
HandicappedlDisabled Guests . .rr
All guests' bedrooms should be accessible without having to
negotiate steps. At least 50 percent of guests' bedrooms must be accessible
to chair bound disabled people. The design implication of this is that
special provision should be made in the bathroom, WC, ninning area etc to
acccmqaiate disablcrl guests.
4.4.0 SERVICE AREAS (BACK OF HOUSE)
The efficient and effective operation of hotel and quality of service
offered by the hotel is highly dependent on the adequacy in planning of
service areas. This area should have a service lobby to separate the guest
circulation from the service circulation. Main areas in this section are:
STORAGE
! . .c'
EMPLOYEE ENTRANCE
1
I
ENGINEERING HOUSEKEEPING
i MECHANICAL I EffCTRlCAL LAUNDRY
Fig4.10 Back of House Adjacency Diagram: the most efficient hotel
support areas combine all food services and other back-of-house functions
on one floor. The arrangement where the following pairs of spaces are
adjacent: receiving to food storage, food storage to kitchen, kitchen to
employee dinning, employee entrance to personnel, laundry to
housekeeping, housekeeping to uniform issue, and uniform issue to lockers.
Source: Rutes & Penner (1985, p. 188)
Kitchen
Kitchen is an important part of back of hotel. Generally, one kitchen is
ideal for a hotel but should be seriously and carefully planned to serve all
catering in the hotel. Main kitchen should be on the same level with the
dming room and restaurants. However, where they are on different levels,
they should be llnked by service elevator and or s%iirs.
Kitchen may be divided into three main groups:
- The main kitchen
- Secondary kitchen
- Room service kitchen
The seccndary and room service kitchens are merely for ancillary
services and therefore may be absent it the main kitchen is properly
integrated to carry out its functions efficiently.
Kitchen layouts are determined by
- The size of the kitchen equipment and fittings
- The space which must be left for access and movement
Equipment in the kitchen may be grouped into two principal
arrangements.
- The main kitchen area is determined by the total of the following;
0.6m2/Restaurant seat, 0.2m2/ballroom and banquet seat, 0. lm2/cocktail
lounge seat and 0. lm2/hotel guestroom.( Rutes & Penner (1985, p.202)
Elev. 4
Fig4.11 Typical example of kitchen layout diagram of a Hotel
Source: Rutes & Penner (1985, p.204)
----- 7- [ BANQUET f , 31W!UET 1 0 S E E , SERVICE j
i ROOMS Pkh' I RY AREA ELEVATORS
Fi~J.12 Food Service Layout Diagram: Among all the service areas, the
location of the food preparation areas- the main kitchen and satellite
pantries- is the most critical in term of efficient operations and guest
satisfaction. The essential connections include storage to kitchen, kitchen to
restaurant, room service to elevators, and banquets pantry to ballroom
Source: Rutes & Penner (1985, p.202)
1. Wall Grouping
This arrangement involves the arrangement of the cooking
equipment around the perimeter walls and work table placed in the centre
of the kitchen. This arrangement allows for considerable economics and the
equipment is easy to install. Also, it is easy to maintain and mainly used for
small kitchen.
2. Island Grouping
In thls arrangement, work benches and other equipment are adjacent
to the wall while large cooking equipment is at the centre of the room. The
advantage includes economy in floor space. . h.'
In addition to natural lighting and ventilation, mechanical lighting
and ventilation is essential to improve the working environment and to
remove the steam and fumes constantly and instantly.
Food preparation in a hotel may be divided into different units
b e r m e of the nature of the food, tpc of preparation that is involved and to
facilitate the use of specialist equipment and staff. The following units can
be identified: main dish preparation, Butchery, pastry, pantry, larder, still
room, kitchen porters' units etc. Their functions are interrelated, interwoven
and interdependent.
Staff Canteennounge
This is a room where hotel staffs are served with food. It is located
close to the main kitchen and in place easily accessible by all staff. Staff
canteen may be divided into:
1. Senior staff canteen and
2. junior staff canteen
The canteen should be accessible without staff having to pass
through the kitchen.
Loading And Off-Loading Bay (Service Yard)
This is usually located at the back of the hotel with an over-hanging
canopy of at least 4000mm for proper protection of food items against
weather conditions. The entrance should be under severe control to guard
the movement of people and goods in and out of kitchen. Vehicles should
back up to loading bay with raised platform of height 1200nm. Provision
should eqiially be made for turning circles for vehicles, weighng and
recording goods, waiting trucks and service vehicles belonging to the hotel.
7-- I
PURCHASING I
i OFNEE yL , RECENIYE TRASH , GU18aGE J CAN WASH
Fig4.13 Receiving Area and Storage Adjacency Diagram
Source: Rutes & Penner (1985, p.204)
Good Deliveries
The delivery of goods and services should be through a separate
route apart fiom that of guests. This is to avoid congestion, obstruction and
delay. Lncoming goods may be kept separate fiom outgoing refuse all under
supervision of control office..
Storage
Storage facilities for hotel may be broadly divided into two main
groups. T h s classification is determined by nature and condition of food
commodities. They are as follows:
- Dry storage and
- Cold storage . 4
The storage facilities are located inside or very close to kitchen.
Service Space
It is usually common to locate service space on every floor of the
guest bedroom &en very close to service s!e:lztor or stairs. This space ic
needed for room service, cleaning etc.
Laundry and Linen Room
This are should be provided for washing recording and regular
supply of bed sheet, pillow slip, blinds, and other linen materials. Laundry
machines should be owned by hotels. Ventilation ratio should be 15 - 20 air
changesh with separate extraction for steam equipment and dry cleaning.
,4 600mm wide open-lathed shelf is essential for sorting and work table for
repairs.
---- . lSSUE
'., .*' \ L
id
FOUND
Fig4.14 Laundry and Housekeeping Area Adjacency Diagram: The
Laundry and Housekeeping functions, although separate for better control
and supervisi~n', must be adjacent so that clean linen and guest laundry can
be moved easily from the l a u n w to the house housekeeping and uniform
issues area. Each has its own storage and offices as required
Source: Rutes & Penner (1985, p.206)
Refuse
Planning will depend on method of storage and collection. An
adequate space is required for storage sorting and putting of refuse into
containers or bins for collection and disposal. Design considerations
include provision of waste disposal units and incinerators, water for hosing
down 'and cleaning bins. The collection bins should be situated in an
impervious enclosure equipped with facilities for hosing down and
dramage. In warm climates rehgerated refuse storage should be provided.
Engineering Services
This section occupies an entire floor in five star hotels. The function
of this section is maintenance and installation of hotel's engineering
equipment. The department is headed by a maintenance engineer who
supervises the work of the electrical, mechanical, plumbing, carpentry sub-
departments. Modem hotels depend h e a d y on mechanical services.
Provision should therefore be made for plant room, boiler rooms
(equipment rooms) workshops, offices, storage rooms etc.
7
CARPENTRY B
Fig4.15 Engineering Areas Adjacency Diagram: The engineering area
combines a number of different repair and maintenance shops with a small
ofice area.
Source: Rutes & Pemer (1985, p.206)
Circulation
It must be borne is mind that as far as planned circulation is
concerned, there must never be a singling of the front-of-the house services
with those of the back-of-the house, but at the same time, the smooth
operation of the front-of-the house is completely dependent upon what is
taking place at the back-of-the house. Te two functions must be kept
separate and yet so interrelated that both function smoothly and efficiently.
There are four main generators of circulation and they are as follows:-
Customers circulation, staff circulation, delivery circulation, service
circulation. . .*<
This circulation may be vertical or horizontal. It should be noted that
these circulation routes do not cross one another. Architects should
therefore aim at s i m p l i ~ n g and crossed circulation lines. They should be
usually made clear to the customers to avoid any confusion and
embaiiassrnent. All 2v;ailable spaces should he easily identified by
customers. This should be done by means of sign-posting.
4.5.0 RECREATIONAL A m A S
These areas are mainly outdoor areas. Recreational facilities are
provided for use by both residential and all classes of guests. Facilities
provided vary and depend on the size and class of the hotel. These facilities
include swimming pools, parks and gardens, badminton court, tennis courts
and other sporting facilities.
Swimming Pool
This should be located to provide a focus of interest for public rooms
(restaurants, bars etc) and guestrooms. It generates noise and therefore
needs some form of screening. It may be combined with sauna, massage
and fitness rooms.
Pools can be of any shape-rectangular, circular, irre,oular shapes etc.
to suite the landscape. Rectangular shape, however, seems more
economical in terms of construction, enclosure and ease of multiple uses.
Standard pool sizes range from 12.5 x 25m to 15 x 8m or more depending
on the intended capacity the pool is designed to serve at a time.
Pool side should be sheltered fiom prevailing cold winds, facing the
sun and screened fiom nearby high way or other properties. To minimize
dust and debris into the pool, some form of limiting wall is advantageous.
Trees and shrubs should be set back a good distance from pool.
Other recreational facilities should be grouped within this area to
confine noise and activity. Deck around pool must be at least 5m wide and
increased where bar and cafk service is provided. Its surface must be non-
slip, easily cleaned, free from projection and durable with a light fall or
camber fiom the pool. All surfacing material must be resistant to acids
bleaches, repeated wetting and drymg. Where diving takes place, additional
pool depth is required. Diving board should be firmly fixed and or sturdy
construction. Floodlighting, life guards must be provided at pool side.
Health Club
This serves as a place for fitness exercise. It consists of reception
desk, consulting room, shampoo room and relaxation. Gymnasium of
dimension 36m x 22Sm equipped with immobile rowing machine, skipping
ropes etc.
CH-VTER FIVE: CASE STUDIES
5.0.0 LOCAL CASE STUDIES
In this chapter, some existing facilities in Nigeria fourlfive star hotels
would be appraised/analyzed to determine their characteristics, merits and
demerits. This is necessary in order to find out what makes those hotels
successful and what people find particularly appealing in them
5.1.0 TRANSCOW HILTON, ABUJA
Source of Information: Visit to the hotel, i n t e ~ e w s conducted,
photographs taken and sketches.
Client: The hotel was a joint venture, whose principal partners are the
National Insurance Corporation of Nigeria (NICON), the Hilton
International and some other corporate bodies but has being acquired by
Trmcorp Plc.
Architect: A Gaillard, D. H m o y and H.J. Stmpfli with J. Metzger and P.
fw ln
Management Firm; The Hilton International
Site: The site is located in the central area of the Federal Capital Temtory
precisely the Wuse district. It is estimated to be less than one kilometer
from the ministry and embassy sites. The site is slightly sloppy and it is
threatened by erosion menace.
It is easily accessible from all parts of Abuja in Particular and Nigeria in
general.
Completion: The project's implementation started in 1982 and was
accomplished in 1986, but was formally opened in April, 1987.
Plate 5.0 1 Perspective view of Transcorp Hilton Abuja hotel at night
(Source:http://www.hilton.com/en/hi/hotels/floorplans.j html?ctyhocn=AB
UHITW&floo~2&tab=) 3d September, 2006
Sructure and Description: the structure is made up of a combination of
concrete and steel hmes . Both the horizontal and vertical members are of
reinforced concrete with props. (See fig 5.05). The hotel is a 10 storey five-
star (Y-Plan) (See fig5.0 1- 5.04) ultra-modem structure. The hotel is the
biggest hotel in the county and of most modem international standard with
guest suites richly and lavishly W s h e d .
The landscaping of the hotel environment actually brought nature closer to
man's doorstep. The landscape takes the guest fiom entrance gate through
the congress hall to the pork-cochere.
Facilities Available:
The available spaces and facilities in Abuja Sheraton Hotel are as follows:
797 Rooms
337 Standard Twins
60 Alcove Twins
16 Studios
60 Junior Suites
80 Royal Rooms (bridal Suites)
30 Presidential Suites A
8 Executive Suites
20 Presidential Suite B
3 Restaurants
Zuma Grill
Bukka Restaurant
Onental Restaurant (See plate5.07)
3 bars
Grill Bar
Cocktail Bar
Pool Snack Bar
Gift Shops
Car Rental
DHL Courier Services
2 Banks
19 Meeting Rooms
Business Centre
Conference Centre
Laundry and Valet Services
Safety Deposit Boxes
Mail and Postage Facilities
Swimming Pools - Adult and Children's Pool
Sauna
Fitness Centre and Gymnasium
Squash Centre
Tennis Courts
Casino
Facsimile, Telex, Telephone, etc
Night Club
Volley Ball
Basket Ball
Mint Golf
Badmktog and
Bicycle Rental
Fig5 .O 1. Floor plan showing the Ground Level of Nicon Hilton Abuja
(Source:http://www.hilton.coden/hlmotels/floorp1a~1s.jhtml?ctyhocn=AB
UHITW&floor=2&tab=) 3d September, 2006.
Fig5.02. Floor plan showing the Mezzanine Level of Nicon Hilton Abuja
(Source:http://www.hilton.com/en/hi/hotels/floorplans.jhtml?ctyhocn=AB
UHITW&floor=2&tab=) jrd September, 2006.
Fig5.04. Typical Floor plan showing the guest rooms of Nicon Hilton
Abuja
Source: The Author (during case studies)
Fig5.05. A sketch showing section of Nicon Hilton Abuja.
Source: The Author (during case studies)
Plate5.02 Perspective view of Transcorp Hilton Abuja hotel
(Source:http://www.hilton.comlen/hi/hotels/floorplans.jhtml?ctyhocn=AB
UHITW&floo~2&tab=) 3rd September, 2006.
Plate 5.03 Ariel view of Swimming Pool and outdoor bar of Transcorp
Hilton Abuja hotel
(Source:http://www.hilton.com/en/hi/hotels/floorplans.jhtml?ctyhocn=AB
UHITW&floo~2&tab=) 3rd September, 2006.
Plate5.04 Double guest rooms at Transcorp Hilton Abuja hotel
(Source: http://www .hilton. corn~en/hi/hotels/floorp1ans.jhtml?ctyhocn=AB
UHITW&floor=2&tab=) 3rd September, 2006.
Plate 5.05 Single Art Deco-style 33m2 guests room at Transcorp Hilton
Abuja hotel
(Source:http://www.hilton. com/eni/hotels/floorp1ans.jhtml?ctyhocn=AB
UHITW&floorZ&tab=) 3" September, 2006.
Plate5.06 Executive Guest Rooms at Transcorp Hilton Abuja hotel
(Source:http://www.Mton.comlenlhikotelslfloorp1a~1s.jhtml?ctyhocn=AB
CWTW&floo~2&tab=) 3d September, 2006.
P 1 ate 5.0 7 Oriental Restaurant at Transcorp Hilton Abuja hotel
(Source:http://www.hilton.com/en/hi/hotels/floorplans.~~tml?ctyhocn=AB
LHITW&floo1=2&tab=) 3rd September, 2006
Appraisal: Merits:
- The Architectural statement of the hotel is h e c t ; the form has been
handled to give the building its own special character and appeal. Straight
formal lines were used to outline the basic geometric shapes or forms of the
design. (See fig5.03)
- The hotel in a class of its own is principally conceived to belong to the
top echelon of hotel class. The combination of steel frames with concrete
gives an impressive faqade. (See plate5.0 1-5.02)
- The hotel scale justdies the choice form in keeping with the 12 storey
height limit of Abuja. . rl.
- Consideration of the disabled guests by providing prominent ramps and
specially designed rooms for them is in right direction.
- The glittering interior lavishly furnished to the highest taste is indeed
welcome.
- .Althoi@~ its scale is iiionumental and overwhelmicg, its status as awl
international class hotel in the Federal Capital Territory is justifiable.
- The hotel site is properly landscaped with guest relaxation and
recreational facilities and extensive parking spaces. (See plate5.03)
- The guest rooms are tastefully furnished there leaving and overwhelming
impression in the mind of the guest.(see plate5.04-5.06)
- The hotel has three restaurants; hence the guest may choose to h e in
relaxed informality (Bukka restaurants), continental especially (oriental
restaurant) or elegant luxury (Zuna Gnll).
Demerits
- The fire escapes in the guest room wings are not enough.
- The atmosphere of the hotel is too brisk and inhumane for the casual
guest and does not allow for vacationists and tourists to enjoy their stay.
- The hotel rooms have no balcony, thus rendering it impossible for the
guest to have a semi-physical contact with the immediate landscape and
environment.
- There is no direct link between the administration and the service areas.
Moreover, there is no direct link between the service areas and the public . .,(
areas without going through the kitchen.
Conclusion: The Transcorp Hilton Hotel, Abuja can truly compete
effectively with other top-echelon hotels of the world. As an international
class hotel, it's an enormous and resounding success.
Archjtecturally, it sc~aks of Strenpk a d Stability. The combinaticn of the
steel frame with concrete gives and impressive fa~ade.
5.2.0 PROTEA NIKE LAKE RESORT HOTEL, ENUGU
Source of Information: Visit to the hotel, interviews conducted,
photographs taken and sketches.
Client: Former Anarnbra State Government
Architects1 Engineers1 Builders: Reynolds Construction Company
(R.C.C) Nig. Limited.
Management Firm: Protea Hotels Ltd.
Description: The hotel is of a luxurious Four-Star class though it is
acclaimed five-star. The hotel adopted the Y-Plan concept with three
extending arm from a central cylindrical core to look hke a propeller.
From the well pronounced triangular shaped porte-cochere, a drive way
flanked with well groomed trees on both sides with rocky embankments
leads to a large car park to the left and the entrance and the entrance into
the well landscared hotel block on the right.(See p'late5.08)
On the right of the drive-way is the large picnic area with some bamboo-
roofed sit-out and concrete seats for groups of four to six people.
Also, located here are: Children's play facilities, palm trees, shrubs and
flowers. There are paved walk-ways which starts from the parking lots and
continues along the bank of the lake with concrete seats and trees lining the
path. l lus scenery gives the tourist a feel of the Resort. The paved
walkways lead visually to the hotel swimming pool area and some concrete
decks with handrails projects into the lake from the banks.
(See plate5.09)
: U' . .*( Plate5.08 View of a well trimmed landscape elements (hedges) at Protea
Hotel Nike Lake Enugu
Source: The Author (photographs taken during case studies)
Plate5.09 View of the natural lake flowing through Protea Hotel Mike Lake
Enugu.
Source: The Author (photographs taken during case studies)
Facilities Available: The Y-shaped three floor hotel block offers:-
All 2 16 luxurious and spacious rooms with the following configurations:
26 classic Rooms (See ~late5.12)~ 142 Superior Rooms, 36 Deluxe Rooms
(see fig5.06), 9 Executive Suites, 2 Diplomatic Suites and 1 Presidential
Suite.(See fig5.07)
Services and facilities offered in rooms include direct dial telephone,
individual temperature controls, colour television and radio, in-house video
movie, comfortable sofas, kitchenette, Refreshment refiigerators, bar and
good balconies for relaxation. (See plate5.13) Other facilities and services
are large car park for over 300 cars,'~children playground, two floodlit tennis
court, (See plate5.10). One basket1 netball court, Olympic size swimming
pool, (See plate5 1 1) children swimming pool. Boating facilities, medical
services, laundry valet, Baby sitting, Secretarial services, safe deposit
boxes, exchange, barber shop1 hair dressing saloon, Travel Agency (car
hir~), Bank, Bookshsp.
Food and Beverage facilities include:- Restaurant, launch and dinner, Room
service, Snack badpool terrace, Private dinning rooms, Conference,
Banquet Hall, Night club1 Disco, Tea or Coffee Lounge.
I O I
Plate5.10 Arid view of two floodlit tennis court of Protea Hotel Nike Lake Resort Source: The Author (photographs taken during case studies)
Plate5 11 Ariel view of swimming pool at Protea Hotel Nike Lake Resort,
Enugu.
Source: The Author (photographs taken during case studies)
Plate5 12 Interior view of Single bed Classic Guest room at Protea Hotel Nike Lake Resort, Enugu. Source: The Author (photographs taken during case studies)
Plate5.13 Guest Room Wing of the hotel showing the balconies
Source: The Author (photographs taken during case studies)
PlateS. 14 Entrance View of Protea Hotel Nike Lake Enugu
Source: The Author (photographs taken during case studies)
Fig 5.06 Plan showing guest room layout of presidential suite at Protea
Hotel Nike Lake Enugu
Source: The Author ( during case studies)
-- - 1 ! I
Fig 5.07 Plan showing a typical deluxe room
Lake Enugu
Source: The Author (during case studies)
layout of Protea Hotel Nike
LEGEND
1- Holiday village 7- Water Reservoir
2- Lake Casino 8- Entrance into Site
3-- Swimming pool 9- Main Entrance
4- Lawn tennis court 10--Volley Ball Court
5- Staff parkmg 1 1--Customers Parking
6-- Traditional village bar 12--Conference Hall Entrance
Fig5.09 Sketch showing site design of Protea Hotel Nike Lake Enugu
Source: The Author (during case studies)
Appraisal: Merits: The frrst thing that impressed the researcher about the
hotel is the bold attempt to work with nature in the entire scheme, the use of
colour, building materials and planning attest to this.
Extensive recreational, leisure relaxation and sporting facilities were
provided all over the hotel in keeping with its holidaylresort idea. Its
location beside the lake (See plate5.11) associates it with a feature of
natural and cultural significance. The entire project excites an air of
tranquility, calmness and serenity. It has good location and the hotel
interior is well designed. Good site planning (See fig5.09) - drive way to
parking lots, hotel picnic and presidential villas are well articulated. It
achieves a clear unity of structure and surrounded by careful landscaping.
(See plate5.08)
Demerits: The trian,mrlar carport lacks elegance; it does not dramatize a
guest arrival.
The architecture and structural system of some building are foreign to our
culture, it displays British affluence.
The draining of the site sewer into the lake pollutes the water and
discourages pleasure- boating. Another poor feature of the hotel is location
of the service area, it fionts the lake and a dinner in the restaurant or a guest
drrnking cannot enjoy the lake activities.
Conclusion: It's an excellent idea in hotel management. The lake, a strong
natural attraction for hotels dictated the type of hotel.
The hotel project blend with nature in terms of materials used (stone,
bamboo), colour (red emphasis blenchg with soil type) and planning.
It is a good and celebrated example of man worlung with nature to produce
harmonious, u p l i h g environment for humanity.
5.3.0 FOREIGN CASE STUDIES
The foreign case studies are drawn from U.S.A. as it has the most
developed hotel industry in the world. All examples are however relatively
new so that one can pick recent trends in hotel development.
5.4.0 BONAVENTURE HOTEL, LOS AIYGELES USA.
Client: Los Angeles Co. c/o John Portman and Associates.
Architect: John Portman and Associates (Architects and Engineers)
Atlanta.
Site: The hotel is located in the Bunker.fi11 section of Los Angeles. It
covers 3.5 acres.
Structure and Description: The hotel is composed of four cylindrical
towers (See fig5.10-5.13) clustered around a central tower that rises above
the others to a two-storey restaurant (37 storeys) and revolving bar (See
platz5.15). Its strxtural system cmsists of stee! frames, structural concrete
frame and floors, sandblasted concrete walls and reinforced concrete. Major
materials used include: Cost-in-place and pre-cast concrete, stucco bronze
reflective glass. Mechanical system includes central heating and cooling
system supplying the entire project with chilled water.
The Westin Bonaventure Hotel & Suites : Main : Exhibition
Fig.5.09 Floor Plan showing the Exhibition Level of Bonaventure Hotel
Los Angeles
(Source:http://www.starwoodhotels.com/) 2" October, 2006.
The Westin Bonaventure Hotel & Suites: Main: Lobby Level
FLOWER STREET
Fig.5.10 Floor Plan showkg the ground fioor (lobby level) of Bonaverm.re
Hotel Los Angeles
(Source:http://www.starwoodhotels.com/) 2nd October, 2006.
Fig.5.11 Floor Plan showuig the second floor of Bonaventure Hotel Los
Angeles
(Source:http://www.starwoodhotels.com/) 2nd October, 2006.
The Westin Bonaventure Hotel & Suites: Main: Third Floor
Fig5.12 Floor Plan showing the third floor of Bonaventure Hotel i o s
Angeles
(Source:http://www.sta~ioodhotels.com/) 2" October, 2006.
The Westin Bonaventure Hotel & Suites : Main : Pool Deck
FigS.13 Floor Plan showing the pool plaza deck of Bonaventure Hotel Los
AngeIes
(Source:http://www.starwoodhotels.com/) znd October. 2006.
Facilities Available: The hotel has the followings: 1380 rooms (See
plate5 18), 150 suites (See plate5.19) 4 levels of retail space with 77 stores,
8 restaurants.
Plate5.15 Perspective view of the Bonaventure Hotel and Suites Los
Angeles
(Source:http://www.stanvoodhotelr.com/) 2nd October. 2006
--
Plate5.16 View of the Bonaventure Hotel showing the Jogging Track and
Open Atrium.
(Source:http://www.stanvoodhotels.com/) 2" October, 2006.
Plate5.17 View of the Bonaventure Hotel showing the lobby, lift and Open
Atrium.
Plate518 View of the Bonaventure Hotel showing the Tower Suite guest
bedroom
(Source: http://wwvv. starwoodhotels.com/) 2* October, 2006.
Plate5.19 View of the Bonaventure Hotel showing Double/Double Guest . d
Room
(Source:http://www.starwoodhotels.com/) 2" October, 2006.
Meetings & Events
Plate5.20 View of the Bonaventure Hotel showing California Ballroom
(Source:http://www.starwoodhotelsScom/) 2nd October, 2006.
Plate5.21 Vfew of the Bonaventure Hotel showing swimming pool and
outdoor sitting
(Source:http://www.stanvoodhotels.com/) 2" October, 2006.
Meetings & Events
Plate5.22 View of the Bonaventure Hotel showing Catalina Ballroom
(Source:http://www.stanvoodhotels.com/) 2nd October, 2006
Lobby
Plate5.23 View of the Bonaventure Hotel showing thgkntrance lobby1
reception
(Source:http://www.starwoodhotels.com~) 2nd October, 2006.
Appraisal/ Merits: The architect's major reason for the use of five
cy!indrical co:cponents was that the hotel sicupied an isdated site in h e
middle of an urban renewal district. The cluster of cylmders was the only
group he felt would relate equally well to all the surrounding rectangular
buildings and these made the hotel a unifjmg element for the whole
complex.
John Portman sees his role as "to create grandeur of space, almost a resort
in the centre of a city" (John Portman, 1979, p.133). (See plate5.21). He
was out to prove that great spaces do not have to be expensive and if done
correctly can create awe, attract people and vastly improve the quality of
urban life. His eight storey high lobby is animated by cantilevered
balconies, glass enclosed elevators and natural elements like water, flowers,
etc. (See fig5.16-5.17)
Demerits:
The Bonaventure hotel complex is a labyrinth of much complexity that
hotel guest have complained of going up into the wrong tube and
wandering literally in circles.
Furthermore, its entrance lacks elegance and boldness. The vast concrete
podium on which the towers sit does not respond well to the environment
although it ties and unifies the five cylinders.
The symmetrical cluster of columns and cylinders though exciting is
disorienting and lacks clarity and focus.
Conclusion: The hotel complex is a piece of architecture.
5.40 CROWN CENTER HOTEL KANSAS CITY, MISSOURI.
Client: The hotel is owned by the crown center redevelopment corporation.
Management: Westin International Hotels.
Site: The Crown Center Hotel, Kansas city is sited upon a hes tone
outcrop on the western edge of the Crown Center development.
Structure: The hotel has a fine storey podium element which literally
backs into the rock. It is a V-shaped guest room with vertical and horizontal
supporting members. The balconies are treated with a highly repetitive . d
fa~ade made of concrete
Description: The V-shape 14 storey tower (See plate5.24) begins at the top
of the rock, approximately 70 feet above the level of the surroundmg street.
The elements of the hotel are neatly organized around the rock face and part
of the rock itself is exposed indoors. The shops lobby, ballroom restaurant,
kitchen md senrice arpe9 -with enough garage space adjacent and keiow are
the spaces that form the guest tower base.
The Westin Crown Center : Main : Lobby Level
Fig5.14 Floor Plan Showing the ground level at the Crown Center Hotel,
Missouri.
ml?propertyID, 2" October, 2006.)
The Westin Crown Center: Main: Executive Ofice Level
Fig5.15 Floor Plan showing the second floor level popularly called the
Executive Office level at the Crown Center Hotel, Missouri.
(Source: http://www . starwoodhotels. com/westin/property/features/index. ht
ml?propertyID, 2" October, 2006.)
The Westin Crown Center: Main: Ballroom Level
LEGEND
I . CENTURY BALLROCM 7 A. CENTURY Wl.Li7WM A 16 CENTURY WLLRWM E ?C. CENTURY EALLROGM C
2. CENTURY FOYER 3. 'AESTPCRT ROOM 4. PERStiWG PLACE 4A PERSHING PLACE NORTH 4B. PERSHING PUCE SCUW 4C. PERSHING PLACE 'PVEST 43. PERSHING PLACE EAST
5. SHA!hNEE MISSCN RCCM 5r; SMLWEE ROCM
. ". 53. MISSION 22GM 6. ROANCKE ROCM 7. ?ENN VALLEY ROCM 8. LIGERTY FOCM 9. IKCEPEkCENCE RC€M
l C ?RESIDENTS R W M
Fig5.16 Floor Plan showing the third floor level popularly called the
Ballroom level at the Crown Center Hotel, hiissouri.
(Source:http:liwww.star~vuodhotels.cori ;vestin/properiy/features/in<e~:.ht
ml?propertylD, 2" October, 2006.)
The Westin Crown Center: Main: Fifth Floor Level
Fig5.17 Floor Plan showing the fifth floor level (typical guest room floor)
at the Crown Center Hotel, Missouri.
ml?propertyID, 2nd October, 2006.)
At the corner of the guest room tower is a glass wall elevator shaft, a design
which temfies, judging from the frequency it now appears in luxurious
hotel. At the top of the hotel is a restaurant with a panoramic view, another
essential component of modem hotel.
The north face of the guestroom tower is set behind the podium. The
podium contains tennis courts, a putting green and badminton and shuffle
board facility.
The steel and glass canopy shelters the principal entrance and provides and
an existing and inviting atmosphere
Plate5.24 Perspective view of Crown Center Hotel showing the whirlpool
(Source: http://www. starwoodhotels.codwestidproperty/featuindex.html?pro
pertyID, 2" October, 2006.)
Plate5.25 View of Crown Center Hotel showing the Sky Walk
(Source: http://www. starwoodhotels.com/westin/property/featudex. ht rnl?propertyID, 2nd October, 2006.
Plate5.26 Guest Room featuring Heavenly Bed crown Center Hotel
(Source:http://www.starwoodhotels.com/westidproperty/featudex~ht
ml?propertylD, 2" October, 2006.)
Plate5.27 view of the Lobby through the indoor rock garden at Crown
Center Hotel
Source:http://www.starwoodhoteIs.com/westin/property/features/index.htm
l?propertyID, 2nd October, 2006.
Facilities: The Crown Center Hotel, Missouri has 729 guest rooms. Other
facilities include:
- Coffee shop
- Bar
- Restaurant
- Ballroom
- Meeting rooms
- Hillside garden
- Lobby lounge
- Shop ' "'
- Swimming
- Ornamental pool
- Cocktail lounge
- Sport deck
- Roof terrace
- Indoor rock garden
- Lawn tennis courts
- Underground parkmg garage (parking spaces)
Merits: The spatial transition fiom the lobby through the indoor rock
garden (See plate5.27) to the outdoor garden, swimming pool and roof
terraces is an architectural masterpiece.
The massing when viewed fiom the street is wonderful. The sports
arrangement is unmatched and the skylight roofing system adopted is a
success.
5.6.0 DEDUCTIONS FROM CASE STUDIES
The above study and analysis of some existing hotels in Nigeria and U.S.A
reveal that they possess facilities/activities that satisfy the $-star and 5-star
requirements. The designs of their physical structure also meet with the
same standard.
An assessment of the existing activities/facilities will serve as a guide to
the attainment of the following standards:
- Improved room service
- Room options for the gues:.to choose from
- Free flow of traffic-the service entrance of the site will not be distinct
from the main entrance of the site so that the inconvenience of having to
leave the premises before going round to the service entrance will be
avoided.
- Extension capabilities of the hotel should be maintained
- Zoning of the hotel buildinglactivities into (back of house) and (front of
house) without cross-circulation.
- Provision of adequate parking area
- Proper orientation of guest rooms in such a way that the longer axis will
not be exposed to the sun (Solar Radiation)
- Maximum attention to fire protection.
- Adequate Vistas
- Achievement of natural lighting
- Possession of several recreation facilities to serve the guest, vacationist
and tourists.
- Creating a natural environment through contact with nature, that is by
introduction of natural plants, fish pounds, natural effects lighting, etc.
- Provision of balconies which allows the guest to feast in the vistas and
also enabling them to encounter the natural wind and sea breeze of the lake.
- Central positioning of elevators in relation to the guest bedrooms, in such
a way that they can be assessed directly from the entrance lobby.
-
Fig6.01 Map of Nigeria Showing the 36 states including plateau state and
the Federal Capital Temtory
Source: htt~:l/www.plateaustate-nigeria.com, 71h September, 2006
Fig6.02 Map of Plateau State showing the 17 local Government Area
Source: http://www.plateaustate-nigeria.com, 7m September, 2006
6.1.0 Brief historical background of Plateau State
Plateau State, which derives its name from the Jos Plateau, is located more
or less at the centre of the country. The State has an area of about 26,899
sq. km and shares common boundaries with Benue, Nassarawa, Kaduna,
Taraba, Bauchi, and Gombe States.
Plateau State is a product of half a century of boundary adjustments arising
on the one hand, from the ambition of the colonial masters to create a
province which consisted largely of non-Muslims under one Resident, in . U'
order to protect the railway line being constructed at that time and
guarantee the sustenance of tin mining activities which began in 1902, and
the strong desire of the peoples in this area of political self-determination,
on the other hand. In the formative years of British colonialism in Nigeria,
much of Plateau State was part of Bauchi Province.
In 1926, Plateau Province, comprising Jos and Pankshin Divisions, was
carved out of Bauchi Province. At various times between 1926 and 1976,
the boundary of Plateau Province oscdlated, paralleling the general trend of
political development in the country, as the government of the day
acquiesced to the agitation of Meren t ethnic groups to be merged with
their kith and kin that are of larger concentrations in other provinces.
During this period, therefore, some administrative units or divisions as they
were then called, from neighbouring provinces were added to or subtracted
from Plateau Province.
In May 1967, Benue and Plateau Provinces were merged to form Benue-
Plateau State, one of the twelve states into which the military
administration of General Yakubu Gowon divided Nigeria in place of the
four then existing regions. The division of the country into smaller semi-
autonomous states was an attempt to introduce a sense of balance between
the north and the south, and to save the Federation fiom total disintegration
which was imminent fiom the polarization of the country along ethnic lines
after the bloody military take-over of 1966 and the subsequent crisis which
led to an attempted secession by the Eastern Region. . I * ,
Benue-Plateau State emerged as one of those large states of the Federation
where pressure was mounted on the Federal Government immediately after
the civil war for the creation of more states.
When the country was however further divided into nineteen states in 1976,
Plateau Provhcc was severeu ii-om Benue-Dlzteau State to become Platesu
State. In 1996, the present Nassarawa State was carved out of the western
half of Plateau State by the Abacha military regime.
The City of Jos
of Jos is situated at the northern edge of a pear-shaped upland known as the
Jos Plateau. This upland stretches for approximately 104km. fiom north to
south, and 80km from east to west covering an area of about 8,600km2 or
860,000 hectares. Characterised by impressive ridges and isolated rocky
hills separated by extensive plains, the Plateau exhibits a variety of land
forms which provide excellent picnic resorts. Several rivers and hillocks are
interspersed among the highlands giving the landscape striking scenery. It
maintains an average height of 1,200m (4,000ft) above sea level, and
reaches its highest peak in the Shere Hills where it stands at 1,766m
(5,829ft).
Another remarkable feature according to Isichei (198 1) of the Jos Plateau is
the clusters of hamlets and villages, which lend colour and beauty to the
landscape. These settlements together with the farm plots are, in many
cases, demarcated by cactus hedges.
Jos was established in 1915, as a tin transportation camp and its early
history was closely linked to the prosperity of the mining industry. In 1967,
it became the capital of the defunct Benue-Plateau State and was
transforliled into the capital city of Pldteau State in 1975, thus becolning an
important administrative and commercial centre, therefore you find people
of different backgounds (race, tribe and religion) leaving together. With a
population of about 1,000,000, Jos remains one of the most cosmopolitan
cities in Nigeria. It is adjudged the "home of peace" or as the safest city to
live in Nigeria.
Situated almost at the geographical centre of the country and less than
300km from Abuja, the Federal Capital of Nigeria, Jos is linked by road,
rail and air to the rest of the country. It has an equable climate with its
average monthly temperatures ranging between 2 1" and 25" C (69" and 77"
F), average humidity of 60% and average annual rainfall of 1,400m.m (56").
Points of interest include an open-air museum of traditional architecture
and the Jos Museum, which displays arhfacts of the Nok culture. In the
early 1900s Jos was built by the British at the site of the preexisting village
of Geash. Tin mining began in the area in about 1907, and developed
rapidly following the completion of a railroad to Jos in 1914. Jos also grew
as a resort town, attracting tourists to its cool climate. The city has attracted
migrants fiom Nigeria's many ethnic groups. Population (1995 estimate)
201,200.
6.2.0 Climatic Conditions
Location
Plateau State, Nigeria's foremost tourists' destination is located beautifully
in the center of the Country. Located in the Middle-Belt Zone, it lies
between latitude 80°24'north and Longitude 80'32' and 100°38' east. The
northern part of the State is mostly rocky and the area contains within its
infractions chains of hills and many captivating rock formations. Its
picturesque landscape ranges fiom bare rocks and artificial hillocks and
deep gorges from years of tin mining in Jos. With a land mass covering
thousands of kilometers, the State has an estimated population of about
three million.
Physical Features
Plateau State has the most striking physical features in Nigeria with the
high lands rising fiom 1,200 meters above sea level at the low lands to a
peak of 1,829 meters above sea level. The Shere Hills range perhaps the
most rugged of the Jos Plateau Range. The name "Plateau State" was
derived fiom the State's spectacular geographical landscape, a delight to
every tourist.
Climate . -'
Though situated in the tropical zone, Plateau State has a near temperate
climate with an approximate mean high temperature of 22°C and mean
minimum low temperature of 18°C. The mean annual rainfall varies fiom
13 1.75 cm in the southern part to 146 cm on the Plateau, and highest
r s a l l is usually recorded in b e months of July and August. The weather
is always cold between the months of December and February as a result of
the charlatan winds. Even though the temperatures appear highest between
March and April, Plateau weather remains the coldest and this weather
condition accounts for the concentration of expatriates in the State
compared to other States of the federation
6.3.0 Infrastructure in Plateau State
Social Infrastructure
Education
Education has been accorded a priority position in the development drive of
Plateau State. Christian missionary groups were in the forefront of
educational development in the early days of Plateau Province. The solid
foundation they laid was consolidated and expanded in scope through the
active participatin of govemment (state and federal), private individuals
and other voluntary organizations in the establishment and running of
primary, secondary and tertiary educational institutions in the state.
There are today, 637 primary schools and 289 post-primary institutions in
Plateau State. In the realization that skilled manpower is essential for rapid
socio-economic development, the state has established a number of tertiary
institutions for effective manpower development such as Universities,
polytechnics, institutes for Policy and Strategic Studies, Colleges of
education and Colleges of Agriculture, Forestry and Soil conservation. In
addition, the Federal Government has established similar secondary and
tertiary educational institutions in Plateau State, which adrmt students from
specified states of the federation. There are also tertiary institutions
established by individuals and voluntary organizations in the state.
Health Services
Plateau State is reasonably well covered with health facilities as a result of
the active participation of government, private individuals and voluntary
agencies in the health sector. There are two broad categories of health
facilities in the state. The k t category, known as primary health facilities,
is the most ubiquitous and comprises dispensaries, maternal and child
welfare clinics and health centres. The services provided include the
treatment of common diseases and routine immunization. The second
category of health services available in Plateau State . .. . consists of cottage and
general hospitals where both routine and more complex health care services
are provided. At the apex of the health care fad t ies in the State is the
University of Jos Teaching Hospital, a Federal Governrnent-funded referral
hospital.
Plateau State has a great hydro-electricity potential in the rivers flowing
rapidly down the Jos Plateau. The state can boast of being the first to enjoy
hydro-electricity in Nigeria, because from 1929 to the end of the Nigerian
civil war, Jos and the surrounding mine fields were supplied with electricity
generated at Kura Falls by the Nigerian Electricity Supply Company
(NESCO). A private company, NESCO was originally set up to supply
electricity to the tin mines. It later extended its services to Bur* Jos
townships and Kafanchan in Kaduna State. The company was noted for its
efficiency and until NEPA assumed, by law, the monopoly of electricity
distribution in Nigeria, Jos and its environs enjoyed uninterrupted power
supply. The company has developed other power stations in addition to the
first one at Kura Falls. Plateau State also enjoys electricity supply from the
national grid system, which supplies electricity to more than half of the
LGAs in the State. The State Utility Board coordinates electricity supply to
rural areas in Plateau State.
Transport and Communication
Plateau State is well served by a network of Federal, State and LGA roads.
The Jos-Port Harcourt and Kuru-Maiduguri railway lines also traverse the
State. There is an airport of international standard near Jos. The state has a
radio station at Jos, with powerful AM and FM transmitters, in addition to
the Nigerian Television Authority station giving the state good electronic
media coverage. Most of the LGAs have telephone exchanges, which link
them with the state capital and rest of the country. The Plateau State
Government-owned newspaper, The Standard is widely distributed
throughout the state.
Rail
There is a railway line running from Lagos through Kaduna and Kafanchan
to the railway network terminal in the country. Another line runs from
Kwu, a few kilometres from Jos to Bauchi, Gombe and Maiduguri where it
terminates at the far North-East. The Nigerian Rail line passes through its
hlghest point about 1,200 metres above sea level a ihe Kuru area.
Therefore, both passengers and goods services are ~perated on both the Jos-
Port-Harcourt and Jos-Lagos routes.
Air
Jos Axport situated at Heipang has one of the mon modem buildings in the
country and a very long runway for the jet-type aixhes. The airport is
served at the moment by the scheduled domestic & h t s of the Nigerian
Airways limited from all the airports in the countq. and private airlines
amongst which are Kabo air, EASY ~hanchan& XBARKA airlines, which
operates on daily basis. Travellers now use the late? means of
transportation by air from Jos to Lagos and other of the country from
the airport.
Booking office5 are available at some strategic p l z s in the state capital for
both domestic and international flights. People nihing to travel on foreign
air lines other than the Nigerian Airways could do so through the Travel
agencies in Jos. Those travelling to Yankari Gamer Reserve in
neighbouring Bauchi State find it easier to land in 30s and travel to the
Reserve by road which could be made comfortable under two hours.
Road
Jos, the capital of Plateau State is accessible by air. rail and road because of
its suitable geographical location in the federation Plateau State as a whole
is situated between Nassarawa to the south, K a d m State to the north,
whle Bauchi State is to the north-east. Jos is also linked with the sea ports
of Calabar, Port-Harcourt, Warri and Lagos and the bustling commercial
centres of Kano and Kaduna. Jos city is also linked with each of the local
government areas by motorable roads.
Nitel And Nipost
The General post office is located along Ahmadu Bello way, opposite the
Nigerian Railway Goods yard at the northern end of the Beach road. Many
sub-post offices and postal agencies are available at strategic places all over . ul , .-.
the town to render effective services to the public. A more efficient
automatic telephone exchange (digital system) by the Nigerian
Telecommunications (NITEL) is also operational in the state. h?TEL has
its headquarters at Anglo Jos along Yakubu Gowon way, Nigerian post and
telegraphs has its own on the second floor of the New Nigerian Bank
Bullding along Ahmadu Bello way. The state is also linked with tlie
domestic satellite (DOMSTAT), which enables clear reception of television
signals particularly from Network programmes from far away Lagos.
Nigerians can now watch "live" coverage of happenings globally because
of this technological advancement.
Major tourist Attractions
The Jos Plateau abounds in natural scenic vistas, which present
opportunities for tourism and recreation. Among the most famous tourist
attraction points in the State are Wase Rock, Shere Hills, Kerang volcanic
mountains, Ampang crater lake, Kura, Assop. Kahwang. Sha Burukut and
Farin Ruwa Falls, Wase Grazing Reserve, Jos Museum, and Zoological
Garden.
Wase Rock
Plate6.0 1 Wase rock located some 2 16 kilometers South-East of Jos in
Wase Town is a beautiful, massive dome-shaped inselberg and stands at a
staggering height 350 meters. According to available records, it is one of
the only five breeding places for the Rossy (Whlte pelican birds in Afiica).
The governma: now protecrs about 32 1 acres of land around the rock as a
bird sanctuary and for wildlife development.
Source: Author
Shere Hills
. .,*
Plate6.02 Shere Hills. The Shere Hills are a range of undulating hills and
rock formations with the highest point at 1,829 meters above sea level.
These combine together to provide a challenge to the mountaineer or rock
climber inviting him to dare them. Located within the area is the Mountain
School of citizenship and leadership Training center (Man 0' War Bay)
Military type-adventure and training for National Youth Service Corps and
clubs are available at the center. It is also very popular with picnickers - Shere Hills is only about 10 kilometers from the heart of Jos. It was host to
the First All Afr-ican Scouts Jamboree in 1976.
Source: Author
Kerang volcanic mountains
Plate6.03 Kerang Vulcanic sites. Thls rock was created by volcanic
activities years ago. No one has any idea how long ago the volcano was
active. This is a great sight for anyone interested in the study of seismology
because, no one knows for sure if the volcano is active underneath. It would
be great to find out.
Source: Author
Ampang crater lake
Plate6.04 Pudong crater: This Crater Lake created by a volcano is located in
Ampang West in Mangu Local Government Area. This crater is a place of
great sigdicance to the people that live around it. There are great stories
and legendary folk tales verbally handed down through generations about
the crater and its significance to the residence of Ampang, Kerang and
Bonpe villages. The water in this crater has never been known to dry up at
any time regardless of how much draught the region has been through.
Though the crater's depth has never been measured or determined, it is a
source of fresh spring water supply to the region. (Source: Author)
Kurra Fails: This resulted from the activities of tin mining in the area.
Kurra Falls is used by Nigerian Electricity Supply Company (NESCO) to
generate electricity power for a large number of communities in the area.
Plate6.05 The home of the State's first hydroelectric power station is
loczteu some 77 kiiometers South-East of Jos. This area is wel! known for
its breathtaking scenery. It has pleasant climate suitable for people who
cherish beauty and pleasant environments. With it's rocks, hills, and lakes,
the whole area is ideal for boating, camping, and rock climbing.
Source: http://www.plateaustate-niperia.com 7m September, 2006
Assop Falls
Plate6.06 Assop Water Falls. Located some 62 kilometers along the Jos-
Akwanga road, is Assop Falls. Another of nature's gift to Plateau State
inhabitants and visitors. Located in a picturesque environment, the water
fall has provided an ideal spot for shooting popular T.V. soap operas , and
advertisements. It is an ideal spot for picnicking, rock climbing and even
swimming. The peaceful environment provides atmosphere in which one
can relax while in awe of nature's wonder.
Pandam Game Reserve and Lake: This provides sports fishing activities
and relaxation centre for the public. This game reserve provides the tourist
with what can be expected in a nature preserve of its kind. The park is
home to very many types of animals found in the region. In its waters are
Hipopotamus, Crocodiles and snakes of all types..
Source: Author
Plate6.07 Hippopotamus at the Pandam game reserve as only but a few of
the types of animals found at this park.( Source: Author)
The Jos Wildlife Park: which is unique for its rare and exotic collection of
animals. Picnic areas are provided in the pine forest and the Vongnifwel
Hill, 1,345 metres above sea level being the highest point east of Jos. There
is also a children's play ground and animal rides.
It is located 4 km from the state capital Jos and offers a variety of animal
species - buffaloes, lion, leopards, pigmy hippopotami, baboons, monkeys,
derby elands. pythons, crocodiles, chimpanzees, jackals and a host of other
animals. For lovers of wildlife, you are afforded contact with the animals at
close range. A stunning panoramic view of Jos can be seen from the park.
Plate6.07 Jos wildlife park Nile Crocodile
Plate6.08 Recreation Area inside the park
151
(Source: Author)
Plate6.09 Jos wildlife park, Ostrich
Plate6.10 Jos wildlife park, Lion (Source: Author)
Museum Complex: Jos museum is Nigeria's fust museum and it is situated
at the foot of a tree covered granites mountains named Coronation Hill. It
has accumulation of Terra Cotta Sculptures of Nok Culture as its most
distinguished features.
The Museum has lots to offer in terms of terra-cotta heads, replicas of
traditional wears, masquerades, crafts, pottery, iron works on display. Many
of the artifacts are dated between 500 BC to 200 AD. You can also fmd a
Transport Museum with a collection of pre colonial antiquities such as the
Bauchi Light Radway of 1928, Bedford Kit car, and Albion Lorry whlch
was last used in 1990 by the famous film star, Late Herbert Ogunde to
shoot the film "Mr. Johnson". Tin Mining Museum will serve as a p i b e to
various stages of tin mining activities in Nigeria.
Plate6.11 The Museum Of Nigeria Traditional Architecture (MOTNA): . .> '
This is erected on the same site with the National Museum Complex. Here
are found the collection of traditional architecture.
Jos Zoological Garden: This has a good stock of animals, bird and
reptiles, it is situated within Jos metropolis and was established in 1957.
Mado Village
Plate6.12 Mado village located in Tudun Wada, 30s gives the tourist an
impression of a village setting in a city. Unless one has paid a visit to this
spectacular creation, that person would not understand how a typical Upper
Plateau village setting is like. So when next you find yourself in this great
city on the Plateau, ask that you be dlrected to Mado Village for a breath
taking sight.
Plate6.13 Mado village located in Tudun Wada, Jos (Source: Author)
Solomon Lar Amusement Park
Plate6.14 Solomon Lar Amusement Park. Located right in the heart of the
capital city of Jos, this park provides a place for many occasions. It is has
been used by movie makers and newlyweds for receptions and other fun
activities.
Source: Author
6.4.0 PROJECT SITE ANALYSIS
6.4.1 SITING CONSIDERATION
6.4.2 LOCAL BUILDING REGULATION AND BYE-LAWS
Budding construction in Jos town is governed by legislations and bye laws
tailored to the peculiarities of the particular locality. Such laws effects the
establishment of Resort-Hotel in terms of approved plans, hygiene, fire
safety, sewage system, maintenance, structural soundnesslstability and
other planning considerations. , .,.
Prominent among these laws is the "building bulk'' and height of the
structure". The building bulk stipulates the percentage of the area of land
available to be built on, the off-sets at the sides and frontage to the main
road. The heights of the structure are regulated according to the bearing
capacity of the soil where they are located.
This is the first consideration in sitting any building or project. The
Architect in assessing whether a project is a feasible preposition must find
out the zoning ordinances and codes required for the development on a
particular site before establishing the type and scale of accommodation.
However, projects like Resort Hotel are usually granted concessions where
these are well founded and because of the verticality of such scheme for
economy. This is mainly to maximize the use of available land. These
Government legislations invariably determine a city's skyline. From the
foregoing, it can be seen that these regulations are an important preliminary
design influence to be considered from the onsethception of the design
task.
Access
Accessibility both to pedestrians and vehicles are also very important
design consideration because a building with poor access network will end
up not properly utilized due to poor and ineffective usage.
. V'
Available Services
The availability of basic services like good pipe borne water, electricity,
telephone, internet facilities, etc. enhances the suitability of any site and
hence should duly be considered when sitting resort hotel.
Usage Expectancy
By usage expectancy what comes to minds is the class and number of
people the proposed resort hotel is expected to attract and when these
factors are determined, proper consideration will then be outlined.
Expansion Potentials
The possibility of the proposed 'Rayfield Resort Hotel' expanding in future
plays an important part in sitting consideration. Thus the Resort Hotel
should be sited where expansion potentials are not hmdered.
Building FunctionIActivity
The activity within or being expected in a buildmg helps in determining the
location of such structure, for instance a building which carries out high
security duties is sited where there is less exposure to public eye; a research
centre because of high concentration level needed is sited where there is
absolute quietness or less noise. Likewise the proposed resort hotel should
be sited in an adequate place of less or average noise level
Orientation . .a.
The general orientation affects the planning of internal spaces and zoning of
functions. Thus orientation principle should be understood and applied to
the planning and designing of hotel.
Orientation of a building is a very important consideration for controlling
solar radiation. The proposed project should be oriented along or close to
the East-West axis such that it's smaller facades or arms are subjected to
the sun for the greater part of the day. This will also enable the prevailing
wind blow across the longer facades for efficient natural ventilation. in
addition to orientation; the building's skin should perform the role of filter
between indoor and outdoor conditions to control heat, cold and light.
6.5.0 SITE LOCATION
SEE OVERLEAF
Fig6.03The site for the proposed Rayfield Resort Hotel is located in Ray-
field in Jos east Local Government Area of Plateau State.
Source: Ministry of Lands and Survey Jos, Plateau State.
Located 4 kilometers from Jos city, the site quietly removed fiom the busy
and noisy commercial centre of the town
The site is bounded in the East by Ray-field Gulf Course; the artificial lake
separates the site from the gulf course.
Lying towards the southern part of the site is a vast virgin land and beyond
is the Government House/Office
The Northern part is bounded by hills and rocky terrain and the western
part is bounded by Dura Village.
Plate6.15 Picture of artificial lake adjoining the site
6.5.1 TOPOGRAPHY AND SITE CHARACTERISTICS
Topography
The site is at one of the highest point of the area with very gentle slope
which makes it easily accessible. However, the site gentle slope and
artificial lake is its great potential which shall be utilized in the actual
Resort Hotel design.(See Fig6.04)
It is situated on the fiinge of the town, thereby making for serenity,
calmness and quietness away from the noisy environment of the city centre. . ....
The site is w i h the Prime Government Station (seat of Administration),
thus ensuring continual supply of services and public utilities, patronage by
visitors and a successful hotel project. No industrial site is close to it and air
pollution is thus lowered to a certain degree.
Fig 6.04 Map of Nigeria showing seasonal rainfall, winds and temperature
Source: Iloeje (1975, p. 60)
Vegetation
The site is covered by uneven grown and unkempt shrubs, herbs and
grasses. Trees are scattered sparsely around the site( See Fig6.04) This
. .>' may be utilized to create shaded area and good landscape. This further
..,'
stresses a proper placement of structures on site to avoid a dlrect impact of
the winds on them since the sparsely located trees provide little wind break.
Soil type
The soil of the site is of the type found in Northern States. However, they
are not subject to leaching and are therefore easily farmed-South of Jos the
mixed soils contain locally derived granite and loess (wind-borne deposits).
This presents little or no constraint to building construction and
development.
Site Characteristics
The site, close to a water body is naturally enriched with many hotel facility
and requirement.
The site for Rayfield Resort Hotel is located within an existing Resort
Centre 4 kilometers from Jos City, a fantastic scenic environment that
offers tourist endless fun of boating, swimming, sun bathing, horse riding,
sport fishing and indoor games
Potential of the site . -.
- The site enjoys easy access from all parts of Jos and beyond.
- The site has a good topography. Being gently sloped, the resort hotel
will be designed to follow the terrain and thus maximize the
available resources.
- The site has some recreation facilities which will further attract
tourist
- It has natural vegetation and the presence of the artificial lake which
can be utilized to support the recreational facilities since it shares a
common boundary with the site.
- The site has some recreational facilities like boating, sport fishing,
etc which will be integrated into the Resort Hotel.
- The site very close and can be accessed directly through the major
roads.
- Since the site is not close to the central business district (C.B.D). it is
extremely devoid of noise pollution.
- Ease of location by foreign guest. Since it is located close to the
Government House and a Gulf Course.
Limitation of Site
The site has some undeveloped facilities. For instance, the boating, sport
fishing and the entire recreational facilities present in k.e site is of low
standard compared to other international resort centres.
Fig6.04 Site analysis showing the proposed site and vegetation
Source: Author
Fig6.05 Site analysis showing direction of prevailing wind
Source: Author
Fig6.06 Site analysis showing building orientation and sun path
Source: '~uthor
Fig6.07 Site analysis showing nearby land use
Source: Author
Fig6.08 Site analysis showing drainage pattern on site
Source: Author
Fig6.09 Site analysis showing possible access, and view potentials of the
proposed site
Source: Author
Fig6.10 Site analysis showing noise pollution and site zoning
Source: Author
CKAPTER SEVEN: DESIGN PROGMRIMES AND SYNTHESIS
7.0.0 SYNTHESIS
7.1.0 DESIGN PHILOSOPHY
The conclusively achieve the specific objectives of this project: the broad-
based guiding principles have to be anchored on a well thought out design
philosophy. This philosophy is one that has to touch on the fundamentals of
the Resort Hotel and the characteristics of its location and the peculiarities
of its environment.
A Resort Hotel as a unit, is a living and recreational environment. It h s
combines the function of housing, feeding, recreational, entertainment,
rental services, etc. these are not isolated activities but have to be integrated
to provide for the comfort and wellbeing of the users.
A renowned hotel architect, John Portman noted the importance of design
philosophy when he said that "A design philosophy is the rudder for the
boat, it makes possible a continuing course in a meaningful direction."(John
Porhnan, 1979, p. 133.)
He went further stating that for a building to meet the needs of all the
people, the architect must look for some common grounds and
experiences." (John Portman, 1979, p. 133 .)
The need for this common ground led him back to people as creatures of
natures, perceiving their environment through the five senses. He therefore
decided to weave elements of sensory appeal into his design thus reaching
those innate responses that govern how a human being reacts to the
environment. In this way, he would create an environment that all people
would instinctively find harmonious; these shall constitute the ingredients
of any des ip philosophy. Thus the general philosophy guiding the design
is described in 3 words: Splendour, luxury and comfort.
The major architectural problem here lies in synthesizing the various facts
into the actual design of the project to reflect all that have been concluded
from the research especially as conceiving the circulation and space
organization, the structural system, the mechanical and electrical system,
site potentials, users and tenants, building material and construction as well
as the conceptual statement.
It must be pointed out that only the final design drawings can effectively
refleifall these and changes may occur during the design process but the
basic tenants shall be adhered to.
7.2.0 DESIGN GOALS
The Goal of the Ray-field Resort Hotel Jos shall be "to create a buildmg
and environment that are really for the people, not exceptionally for a class
of people but all people," (John Portman, 1979, p. 133. ) It shall seek to
satis@ the requirements of an international class Resort hotel with full
lodging, catering services, modem conference and recreational facilities
and relaxation area for modem comfort.
Also to accomplish a high level of site utilization and planning, a landscape
of outstanding beauty that I& an impulsive impression on visitors and
gives a spirit of place to pests.
The proposed Resort hotel for Jos shall seek to up-light the Image, Tourism
and Cultural importance of Plateau State, by attracting visitors from all
works of life and from all part of the world.
7.3.0 DESIGN CONCEPT
Tim McGinty in his article on "Concept on Architecture" defines concept
as "ideas that integrate various elements into a whole" and goes on further
to state that these elements can be ideas, notions, thought and observations.
In particularizing concepts to architecture he says "A concept suggest a
specific away that programmatic requirements, context and beliefs can be
brought together in specific thought that directly influences the design and
its configuration." It can then be seen that concepts are an important part of
architecture.
A Resort Hotel is expected to be lively, vibrant place which reflects . _. the
diversity of activities going on inside it. Therefore the proposed Resort
Hotel Complex must be a dynamic, dignified and expressive force on the
urban scene, delightfully attractive and commanding attention and respect.
Consequently, what is required is a f a ~ a d e that is strong enough to pennit
variety and a degree of informality without loosing the inteLgrity that creates
a harmonious environment; order and variety should be simultaneously
achieved.
The basic concept of this design shall centre on the creation of a number of
interesting spaces which is derived from the Traditional Architecture of the
people and characterized by the courtyard around which low round,
rectangular and square huts are arranged and surrounded by farm lands,
hills and valleys.
7.4.1 SPACE REQUIREMENT AND ALLOCATION
The project will be designed to cater for 250 guest rooms including other
supportive facilities. The figures will however be used for p r e l i i a r y
sketches and estimates only and may be revised during detailed design
stages
CIRCULATION AND RECEPTION SPACE (250 GUEST)
FACILITY SPACE RATING AREA (Id) . L.' - Porte-cochere - 24.0m2
- Main LobbyJReception - lm2 per guest room 250.0m2
- Lounge - 0.8m2 per room 200.0m2
- Luggage room - - EIevators (Public and Services) - - Stair case - - Porters and Messengers room - 0. lm2 1 guest room
- Shops (7) - - Public toilet (male) - 0.4m2 per guest
- Public toilet (female) - 0.4m2 per guest
- Casino (SO) - 0.7m per guest
- Discotheque (60) - 0.9m2lguest
ADYIINISTR4TIOX
- General Manager's Office
- Secretary to Gen. Manager
- Assistant General Manager
- Secretary to Asst. Gen. Manager
- Front Office Manager
- Banquetins Manager
- Convention Manager
- Food and Beverage Manager
- Personnel Manager
- Personnel Office
- Accounting Office
- Record and file
- Computer room
- Mail room
- Other offices
- Staff W.C
- Chief Accountant
- Duty manager
- Head storekeeper
CATERING
- bar lounge (1 20)
- Main Lounge (200)
- Store
- Afncana bar (100)
- Main restaurant (200)
- Convention - restaurant (100)
- Banquet (320)
- Staff canteen (50)
- Kitchens t g ~ a n ~ u e t rooms (320)
- Banquet storage
- Main kitchen
- Loading bay
- Chief Steward
- Receiving room (250)
- Storage for food and dnnks
- Service yard
- Toilet for male and female staff
Cloak/chan@g room
1 .2m2 per seat 144.0m2
1 .2m2 per seat 240.0m2
- 18.0111'
1.2m2 per seat 120.0m2
1.3m2 per seat 260.0m2
l.3m2 per seat 130.0m2
1.3m per seat 416.0mz
0.7m per seat 35.0m2
20% of banquet area 64. Om2
10% of banque t hall 32.0m2
65% of banquet rest. area 228.0m2
- 25 .om2
- 10.0m2
2 0. lm per guest 25.0m2
- 165 .om2
- 100.0m2
0. lmz per staff 60.0mz
ACCOMMODATION FOR GUEST ROOMS
SPACES AREA OF GUEST NO.OF GUEST
AREA (hf) ROOM ( M ) ROOMS
- Single room with
Toilet and bathroom
- Double room with
Toilet and bathroom
- Economy Suite
Toilet and bathroom
- Royal Suite
Toilet and bathroom
- Presidential Suite 75
Toilet and bathroom 4.2
- Penthouse Suite 36
Toilet and bathroom 3.8
- Housekeeper - - Maids room -
NET -
PUBLIC HALLS
SPACES CAPACITY
AREA
- Function 800 m
(conference hall)
- Projection room - . -.
- Transcriber's room - - Meeting room 60
- Ballroom 40
SPACE RATIKG
SUB-RENTAL SP-ACES
- Travel agency 50 1. lm2 per guest
- Bookshop 40 2.8m2 per guest
- Fashion 50 2.8m2 per guest
- Pharmacy 60 2.8m2 per guest
- Beauty salon 30 1 .9m2 per guest
- Bank agency 60 2 2.8m per guest
Car hiring service 40 1 .2m2 per guest
SERVICES
- Laundry 250 0.3m2 per guest room 75. om2
- Valet shop - 0.09m2 per guest room 49.5111'
- Maintenance - - 600.0m2
and services
- Furniture storage 250 0.23m per guest room 57.5m2 2
- Clinic - - 60.0m2
- Staff locker room 100 .36m2 per staff 1 00.0m2
CAR PARKING
- One car park 125 12.5m2 per car
per 2 guest
OUTDOOR RECREATION
- Badnunton = (16.5 x 8.5) m2 = 140.25m2
- Swimming pool (2) = (25 x 12.5) m = 625.0m2
- Lawn tennis (4) = (36.57 x 18.29) m = 2675.44m2
INDOOR SPORTS
- Squash (2) = (9.75 x 6.40) m2 = 124.8m2
- Table Tennis = (1 1.0 x 5.50) m2 = 121.0m2
- Billiards and Snooker = (7.0 x 6.0 ) m = 42.0m2
- Gymnastics
- Sauna bath
- Xlessage room
- Games room
REFERENCES.
Charles K.Jr & Helber E., Tourism Planning and Develo~ment.
Staples, London, 1970, p.5 1-83.
Collier's Encyclopedia. vol. 12, "Hotels", (U.S.A.: The Crowell-Collier
Publishing Co., 1962), p. 296
De Chiara J. and Crosbie M.J, Time Saver ~tandar& of Building T c e s .
(New York: McGraw Hill Book Company, 2001), ~ 2 6 4 , 3 3 5 , and
870.
Encyclopedia Americana, vol. 14 "Hotels", m e w York: Collier
Incorporated, 1980), p. 447-453.
Encvclopedia Britannica. vol. 8, "Hotels", (William Benton: Encyclopedia
Britannica Inc., 1970), p. 11 17.
Gum, H.D. People of the Plateau Area of Northern Nigeria; London, 1953
Hornsby AS., Oxford Advanced Learner's Dictionaq- of Current English,
(London: Oxford University Press, 1974), p. 414.
Isichei, E (Ed) Studies In The Histoy Of Plateau State: Nigeria, London 198 1 .
John Portman, "An Architecture for people and not for things,
(Architectural Records January 1979), p. 133.
Lawson, F., Hotels. Motels and Condominiums, Design planning and
Maintenance (London: Architectural Press Ltd, 1978), p. 179-3 15.
Mills, E M., Planning Building for Habitation. Recreation and
Commerce, London: Architectural Press Ltd, 1978.
Neufert, Ernst, Architects' Data, 2nd (International English edition)
London: Blackwell Science Ltd, 1978, p.209-2 17.
Procter P., Longman Dictionary of Contemporarv English. (Holland:
Longman Group Ltd, 'c978).
Rutes W.A. & Penner R. H., Hotel Planning - And Desim, - Waltson-Guptill
Publications, New York, 1985.p. 161-209.
Synder J.C. and Catanese, A. J., Introduction to Architecture, (Xew York:
McGraw Hill Book Company, 1979) pp 205 and 21 5.
The Architect's Journal, Principles of Hotel Desim, (London: The
Architectural Press, 1975), p.33 and 75.
Udo, G.O. (2004). A guide to Modern Research Methods. Institute for
Development Studies, University of Nigeria, E n u p Campus.
Journals
Investment Opportunities in the Tourism Industrv; a pamphlet of the
Plateau State Tourism Board200 1.
Nature watch. (Jos-Yankari) Nigeria; a journal of the Nigerian Tourism
Development Corporation, 2003.
Nigeria Beauty in Diversitv; a journal of the Nigerian Tourism
Development Corporation 2004 . .r'
Plateau State: Potentials; a pamphlet of the Ministry of commerce and
Industry; Jos, February 1985.
Tourism a force for good, Awake, August 22,2005.
Tourist Atractions in Abu-ia-nigeria and near by destinations . a journal of
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June, 1989.
Maduka, J,C., Capital Garden Hotel Akwa, M.Sc. (arch,) Thesis, UNEC.
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Nwafor, T.C.U., Hotel Complex Akwa M.Sc. (arch,) Thesis, UNEC. July,
1992. . ...I . Id
Uzoma, H.O., Lake Side Hotel .4eulu. MSc. (arch,) Thesis, L W C . July,
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World Wide Web
I D ) 2" October, 2006.
(http://www.hilton.com/en~h~/hotels/floorp1ans.jhtml?ctyhocn=~UHITW
&floor=2&tab=) 3" September, 2006.
http://k.nieeriatourism.net, 7" September, 2006
http://www.plateaustate-niyeria.com, 7'h September, 2006
Microsoft @ Encarta @ Reference Library 2005
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