Submitted By -:

Aman Kumar Verma

Gaurav Tripathi

Hina Arora

Monis Ahmad Khan

Saurabh Anand

Shivani Singhal

Zeba Baig

KEY PLAN

EXISTING GROUND FLOOR PLAN

CO PART-A

PART-BPART-C

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

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

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.

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

LOBBY VIEWROOM

STAIR CASEVIEW

Garden viewLIFT

LOBBY WAYPOOL VIEW`

ROOM GARDEN

POOL DETAILSCORRIDOR

EMERGENCY EXIT FLOOR PLAN