Download - Final Taj.ppt
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Submitted By -:
Aman Kumar Verma
Gaurav Tripathi
Hina Arora
Monis Ahmad Khan
Saurabh Anand
Shivani Singhal
Zeba Baig
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KEY PLAN
EXISTING GROUND FLOOR PLAN
CO PART-A
PART-BPART-C
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SPACE CASE STUDY
VIVANTA
BYTAJ
(IN SQ.M.)
STANDARD
AREA
REQUIRED
(IN SQ.M.)
REQUIREME
NT
(IN SQ.M.)
PUBLIC SPACE (6%)
Porch
Entrance
foyer
1.27 /room 200
Lounge/
lobby
433 0.67 /room 100
Men's toilet 41 0.2 /room 30
Ladies toilet 41 0.2 /room 30
Handicapped
toilet
7 7
Coat check
room
0.115 /room 18
Bellman's
desk
0.04 /room 6
Registration 16.2
Luggage
room
50 0.05 /room 10
RENTAL SPACE (2 3 %)
Shopping
arcade
.36 /room 60
Business
center
Medicine
shop
Florist shop
Ballrooms
1) Banquet
hall
1382 0.9 1.3 /seat 1300 (1000 people)
2) Banquet
foyer
221 1/5th of banquet
hall
260
3) Banquet
storage
85 1/10th of
banquet hall
130
SPACE CASE STUDY
VIVANTA
BYTAJ
(IN SQ.M.)
STANDARD
AREA
REQUIRED
(IN SQ.M.)
REQUIREMEN
T
(IN SQ.M.)
4) Banquet
kitchen
Inc. in main
kitchen(560)
0.2 /seat 200
5) Exhibition hall
6) Conventional
hall
2.4 /person
7) Pre function
area
20% of banquet
area
260
8) Conference
room
0.7 0.9 /seat 45(50 persons)
9) Business
lounge
5 /person
10) Seminar room 1.8 /room 270
FOOD & BEVARAGE SPACE (4 12 %)
Indian restaurant 304 1.7 1.9 /seat 300 for (150 persons)
Indian kitchen Inc. in main
kitchen(560)
1.2 /seat 180
Multi cuisine
restaurant
1.7 1.9 /seat 200 (100 persons)
Chinese
restaurant
1.7 1.9 /seat
Chinese kitchen 1.2 /seat
Bar 109 1.1 1.4 /seat 140 (100 people)
Pool side Bar 1.1 1.4 /seat
Bar kitchen 1.2 /seat 120
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SPACE CASE
STUDY
VIVANTA
BYTAJ
(IN SQ.M.)
STANDAR
D AREA
REQUIRED
(IN SQ.M.)
REQUIREM
ENT
(IN SQ.M.)
Coffee shop 240 1.3 /seat 130 (100
persons)
Coffee shop
kitchen
1.2 /seat 120
Theme
restaurant
240 1.1 1.4 /seat 200 (100 persons)
Buffet 800
Pastry shop 70 (20 people)
MAIN KITCHEN (9 14% i.e. 60% of dinning area)
Cold storage
for
1) meat
2) poultry
3) veg.
4) fish
10% of
kitchen area
60
Dry food
storage
30% of
kitchen area
180
Refrigerated
food storage 193
25% of
kitchen area
150
Liquor store 0.3 /person 30
General store 1 /room 150
Cutlery store 18 /store 20
Empty bottle
store
0.055 /room 9
Trolley store 0.2 /room 30
Room service 0.045 /room 7
Order takers
cabin
9
Non food
storage
15% of
kitchen area
60 70
SPACE CASE
STUDY
VIVANTA
BYTAJ
(IN SQ.M.)
STANDAR
D AREA
REQUIRED
(IN SQ.M.)
REQUIREM
ENT
(IN SQ.M.)
Veg.
preparation
area
7% of kitchen
area
42
Non-veg.
preparation
area
4% of kitchen
area
24
Bulk cooking
area
12% of
kitchen area
72
Cold food
preparation
7% of kitchen
area
42
Bakery
preparation
10% of
kitchen area
60
Dish wash 10% of kitchen area
60
Pot wash 25
Serving pantry 14% of kitchen area
84
Circulation
area
20% of kitchen area
120
Garbage
service
12 10% of
kitchen area
60
Beverage room 15% of kitchen area
90
FOOD AND BEVERAGE OFFICES
Food and
beverage
manager
12 11.5 14 14
Cheff office 9.5 11.5 11
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SPACE CASE
STUDY
VIVANTA
BYTAJ
(IN SQ.M.)
STANDAR
D AREA
REQUIRED
(IN SQ.M.)
REQUIREM
ENT
(IN SQ.M.)
Receiving
clerk and time
keeper
10 9 9
GUEST ROOM SPACE (50 60%)
Corridor width 2.6 1.2 m. 2 m.
Linen store 63 9.5 11.5 10
Maids room 9
Room service
pantry
69(Inc.
satellite
kitchen)
6
Total no. of
rooms
110 125-150
FACILITIES
I. Recreation
al area
1) Gymnasium 81 100
2) Beauty
parlor
26 30
3) Massage
centre
4) Waiting
lounge
20
5) Swimming
pool
15X24 16 x 25 400
6) Ladies
changing room
54 1.5 /person 45
7) Gents
changing room
54 1.5 /person 45
8) Storage for
pool
equipment
16 20
SPACE CASE
STUDY
VIVANTA
BYTAJ
(IN SQ.M.)
STANDAR
D AREA
REQUIRED
(IN SQ.M.)
REQUIREM
ENT
(IN SQ.M.)
9) Swimming
pool filter plant
12
10) SPA 72 9
11) Tennis
courts
34 x 17 578
12) Back office
for staff
30
13) Library 250
14) Yoga lawn
II. Gardens
III. Administra
tion (1 2%)
1) General
managers
office47
18.5 23 20
2) Assistant
managers
office
36
3) Secretary 10 16
4) Sales office
5) Accounts
office
56 50
7) Cashier 3 3
8) House
keeping
20 0.5 11.5 10
TYPES OF ROOM SUPERIOR ROOM 48 32.5 SQ. MT. PREMIER ROOM 48 32.5 SQ. MT. EXECUTIVE ROOM 10 40.8 SQ. MT.
DELUXE ROOM 26 52 SQ. MT. DELUXE SUITE 26 102 SQ. MT. PRESIDENTIAL SUITE2 408.7 SQ. MT.
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SPACE CASE
STUDY
VIVANTA
BYTAJ
(IN SQ.M.)
STANDAR
D AREA
REQUIRED
(IN SQ.M.)
REQUIREM
ENT
(IN SQ.M.)
9) Engineers
office
20
10)
Reservation
15 12
11) Hygiene
manager
18
12) Security
office
12 12
SERVICE SPACE (4 7%)
Laundry 115 150
Security room 12 12
Hygiene room
Staff cafeteria 140 0.7 0.9 /employee
180
Staff kitchen 140 20% of staff
cafeteria
Gents
employee
locker room
74 0.6 /room 60
Ladies
employee
locker room
74 0.6 /room 100
Gas plant 22 20
Linen room 63 80
Record room 50
Receiving
room
60 10% of
kitchen area
60
General
storage
40 40
SPACE CASE
STUDY
VIVANTA
BYTAJ
(IN SQ.M.)
STANDAR
D AREA
REQUIRED
(IN SQ.M.)
REQUIREM
ENT
(IN SQ.M.)
ENGINEERING ROOM
D.G. room 0.25/room 38
Boiler room 659 0.42 /room 63
AC plant 0.48/room 72
L.T. room 100
Electrical room 0.11 /room 16.5
Electrical
substation
30 0.4 /room 60
Water
treatment plant
BELOW THE
RAMP (NOT
ENCLOSED)
0.7 /room 105
Pump room 35 45-60 sq. mt. 60
Transformer 30 0.083 /room 30
Telephone
exchange
AHU 25 25
Server room 20 20
Cable room 20 20
Workshops 194 200
WATER STORAGE
Raw water tank 1,20,000
gallons cap
Treated water
tank
40,000
gallons cap
Fire tank 20,000
gallons cap
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LOBBY VIEWROOM
STAIR CASEVIEW
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Garden viewLIFT
LOBBY WAYPOOL VIEW`
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ROOM GARDEN
POOL DETAILSCORRIDOR
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EMERGENCY EXIT FLOOR PLAN