Five Star Business Hotel

A Business Hotel

• Closer to Airports and Railway Stations.

• More no of Meeting Halls, Seminar Halls, Conference Rooms

compared to resorts .

• 24-hour service in all departments.

• On site offices of couriers and car rentals.

• Bigger lobbies and mostly have a bar.

• Busier during the weekdays.

Rating of a Hotel

• Hotels are rated by The Hotel and Restaurant Approval and Classification Committee (HRACC) which falls
under the Ministry of Tourism.

• Committee divided into two wings

o Assessment of one to three star hotels
o Assessment of three to five star hotels

• Committee is made up of 8 members from various sub sectors of the Hospitality Industry.

• Committee contacts hotel that applied for classification and books an appointment.

• A three hour assessment takes place where they first have a meal in one of their restaurants or cafes and then
the inspection tis based on 17 different categories like food services, entertainment etc.

• The star rating of a hotel is valid for five years at the end of which the hotel must apply again for
reclassification.
Hotel Vivanta by Taj
 Hotel Vivanta, Bengaluru
Location

• Situated in Whitefield as a part

of the IT Park.

• 45 kms from the Airport and

18kms from Central Station.
Concept
• The most important factor for a business traveler i.e. a customer is the time they save while out on work.

• The concerned person has come to the city for a certain meeting, or a project and utmost importance is
given in making sure the right service is provided making their work time efficient and relaxing.

• Considering ‘Time’ as a factor a mixt of an hourglass and the symbol representing infinity were used to
shape the initial form of the hotel.

• The two parts are extruded at different levels.

• The lower part consists of the banquet halls and

restaurants.

• The higher volume consists of the guest rooms.

Entry Exit Points
Lower Ground Floor
Ground Floor
First Floor
Second Floor
Third and Fourth Floor
Facade
• Workmanship defects embraced by keeping the raw rustic look.

• Bush hammer finish used to enhance the look of exposed concrete.

• In areas where concrete was applied inappropriately stone or timber panels were used.

• Flux lines were embedded in the concrete in the interior and exteriors.
 The hotel rooms are housed in a pixelated greenscape. A digitized image of the site’s lush landscape was
transposed onto the façade such that from a distance, the building merges contextually with the greens
of the earth and the blues of the sky.

• The landscaped ground ‘plane’ becomes the green roof, reducing heat (by adding
mass and thermal resistance value) and cooling loads to the podium spaces beneath.
• Rainwater is also harvested from its ‘planes’ and channeled for reuse in landscape
irrigation.
• By creatively composing highly reflective glass with dark and light tinted ones, this
low-tech solution to the hotel facade not only hint at the memory of the original site
but also achieved its OTTV (Overall Thermal Transfer Value (OTTV) is a measure
of average heat gain into a building through the building envelope.) values without
compromising views from the guest rooms.
NORTH SIDE FACADE
FRONT FACADE

LINK BRIDGE / CORRIDOR MAIN ENTRANCE

LINK BRIDGE / CORRIDOR LINK BRIDGE / CORRIDOR LEADS TO POOL AREA
GREEN ROOF MAIN ENTRANCE
GREEN ROOF

• Constraints prescribed by
the low height restrictions
and the high site coverage in
the urban design guidelines
were resolved through a
‘landscaper’ (as opposed to
‘skyscraper’) concept. To
maximize the high site
coverage.
• The ground plane of the site
was conceptually
manipulated into a mobius
strip that would constitute
the podium of the hotel.
• The twists and folds of the
strip extend the perception
of space.
 Classification of Spaces
• Private
• Public • Semi Public
 House Keeping
 Reception  Conference Rooms
 Training Rooms
 Pool  Executive Office Rooms
 Staff Cafe
 Spa  VIP Lounge
   Kitchen Storage
Gyms Banquet Halls
 Laundry Rooms
 Lounge Area  Seminar Halls
 Dinning
 Cafe
 Shops
 Parking
 Open Seatings

Spaces that the general crowd can use Spaces that require bookings or VIP Spaces that are accessible only by the
and don’t need special access to or cause access usually events that could be staff of the hotel .
disturbance to guests disturbed by the general crowd of the
hotel.
Classification of Spaces (Rooms)

• Deluxe Rooms
Base level rooms with a king size bed a bathroom a wardrobe and a
work desk.

• Executive Rooms
Slightly bigger than Deluxe rooms
most hotels with throw in a few
aminites like another bathroom or an
extra wardrobe.
• Room with a view
Most hotels charge a premium for a view the room might be an Executive or a Deluxe but with a better view and sometimes
worth paying for.

• Executive Suite
These have a separate living room a
bedroom two bathrooms a bigger
and a better sofa.
 • Royal Suite
Comes with a living room two bedrooms bigger bathrooms with
several amenities a walk-in closet and a kitchen.

• Presidential Suite
Offers a big living room big bedrooms a separate dinning and kitchen area
jacuzzi and sometimes with a private pool and a gym or a library.
Entrance
• Main Entrance
• Luggage Loading/Unloading
• Valet Parking Service
• Vestibule
Reception Area
• Grand Lobby
• Front Desk
• Porter Service Area
• Staircase and Elevators
• Restrooms
Lounge Area
• Live Entertainment
• Smoking Room
• Guest Elevators
Dining
• Main Dining Hall
• Buffet Service Area
• Bar
• Cafe
• Private Dining
Function Halls
• Banquet Halls
• Seminar Halls
• Meeting Rooms
• Conference Rooms
Business Centers
• Reception
• Internet Center
• Currency Exchange
• ATM Machines

Shops
• Travel Agency
• Beauty Salons and Spas
• Gift Shops
• Wine Shops
• Car Rentals
Recreation and Sports Facilities
• Veranda Space
• Billiards Roon
• Poker Club/ Casino
• Fitness Centre
• Aerobics Studio
• Swimming Pool
• Lap Pool
• Showers and Lockers
• Restrooms
• Meditation Centre
• Mini Golf Course
Hotel Administration Office
• General Managers Office
• Human Resource Director
• Sales and Marketing Manager
• Finance Director
• Conference Room
• Kitchen/Pantry

Staff Common Area

• Staff Lounge
• Staff Dining Area
• Kitchen
• Changing Rooms
• Restrooms
 SWIMMING POOL

• Two swimming pools

• Dimensions: length 25 m x 10.75 m
• Depth of the Pool - 1.2 m (approx.4 feet)
• A separate Kids pool: length - 25 m x 3 m
• Depth of kids pool - 0.18 to 0.65 Meters
• Temperature display
• Water treatment plant with chlorination
• Timings: 6 am to 9 pm.
Food and Beverage Hotel Security and Surveillance
• Main Kitchen • Security Service Office
• Auxiliary Kitchen • Monitoring Room
• Specialty Kitchen • Security Personnel Lounge
• Pantry
• Wine and Beverage Storage
• Unloading Area

House Keeping Medical Services

• House Keeping Office • Help Desk
• Toiletries Storage • First Aid Clinic
• Cleaning Supplies Lockers
 MAIN ENTRANCE LOBBY

This results in better security

overview and efficient
circulations for both guests
and the staff.

BANQUET HALL

• The interior design is an extension of the architecture and landscape

infused with the contemporary values of the Vivanta brand.
• Entering the lobby, guests experience no clear transition from
outdoors to in, where they find themselves in an indoor lounge
garden.
• In banquet halls, faceted walls fold up to the ceiling, enveloping
guests in rhythmic portals. An abstracted Indian motifs grafted onto
a sound absorption surface aids acoustical comfort without being
obtrusive
LATTITUDE - ALL DAY DINER RECREATION – BUSINESS CENTRE

• Wi-Fi printer
• Comb binding
• Lamination
• Photocopier
• Fax
• Internet access
• 2 PCs
• Night vision cameras
• 2 meeting rooms for 8
and 6 people resp.

TEASE – THE BAR

• Corner from the lobby
• Inside outside experience
• Open interactive kitchens with display
Counters , mood lighting , HD tv
• Hours : 24 hours
• The high octane bar
• Eclectic style – modern interiors designed with an Indian
Contemporary feel
• Replete with mirrors and rough textured walls
• Hours – 3pm to 12 am
 TEASE – THE BAR

B
A
L
TERRACOTTA – INDIAN RESTAURANT L
R
O
O
M

• Indian specialty restaurant

• Open interactive kitchens
RECREATION : SPA

• 3 treatment suites designed around soothing garden

- Prithvi - 192 sq.ft
- Vayu - 192 sq.ft
- Aakash – 192 sq.ft
• Relaxation room with 2 heated loungers
• A beauty salon
• Separate steam and sauna room
• Experiential showers
• Changing room and personal amenities
• Long term fitness regime for regular guests
• Spa operational hours – 07.00 - 20.00 hrs.
CARAMEL : PASTRY SHOP RECREATION : BOARDROOM - AGENDA
• Indoor and outdoor seating – • Laptop presentation capabilities , motorized screen
• View of Tech Park • Session recording capabilities
• Cuisine type – bakery , confectionary, • Video conferencing codec
Frappes , ice-creams . • Lan network , lights , volume , camera controls
• Hours : 24 hrs.

RECREATION : LOUNGE : RHYTHM

• Place of rhythm near fitness centre
• Chilled out space near indulgence rooms and suites.
• View of pool
• Complimentary hi-tea and alcohol from 6pm – 10pm
SPATIAL REQUIREMENTS Storage

A well planned kitchen should: The amount of storage space and the type of storage will depend on:

• Provide adequate storage for : raw materials , equipment, utensils, crockery and cutlery • The size of the kitchen
• The volume of business
• Provide adequate space for food being prepared , food awaiting service • Delivery frequency
• The length of storage
• It should be efficient and effective in terms of movement of staff, equipment, materials • The type of storage (frozen, refrigerated or dry)
and waste • Storage of meats and poultry should be separate from dry foods,
• vegetables, fruit and pastry.
• Provide an area for checking in stock • The area for vegetable preparation should be near the delivery door.

• To maintain effective movement through spaces, the area per person according
to use of the equipment has been established by (Code for Functional Requirements Preparation and Cooking
of Hotels, Restaurants and other food service establishments).
The main preparation areas in food premises are for:
• It is recommended that in a kitchen each person needs 10 m2 .
• Meat preparation
• Vegetable preparation
WORKFLOW • Fish preparation
• Pastry/dessert preparation

The premises shall be designed so that there is a continuous progression of food from delivery to
storage, through to preparation and the finished product.

Food Delivery or Receiving

This includes the receiving of purchased goods, which involves:

handling, checking, recording, unpacking or packing. Some of these function
may be combined or not needed depending on the size of the kitchen.

Connections of Veg. & Meat Prep Areas :

• The raw meat preparation area should be separated from the cooked food
handling area.
• If the kitchen is large, there could be a physical barrier between the two areas.
Clean Crockery
Storage for clean crockery should be close to the washing up facility to minimize
excess movement around the room.
8.2.2.6 Waste food and dirty crockery
• There should be an allocated space for the disposal of waste food and dirty
crockery near the entrance to the dining room doors.
• A wash-up area or commercial dishwasher should be located adjacent to the
area for dirty crockery.
• This ensures that there is a flow from the waiting staff bringing in dirty
crockery, to the disposal of food and the washing of dirty crockery, with
minimal movement around the room.

The following is a suggested list of possible cleaning/storing

Food service methods and equipment:
• The most common service is plate service, which requires pick-up points next
• Collection benches for pots and crockery
to the cooking area.
• Stainless steel racking for pots and pans
• The pick-up point arrangement should consist of heating lamps or a bain-
• Stainless steel racking for plates
marie. Side dishes to the meal such as bread or butter are usually located at
• Stainless steel drawers for cutlery
waiter stations or in the cool room.
• Bench loading dishwasher with a capacity for 40 plates per 5 minute cycle
• There should be a separate pick-up point for chilled food such as desserts.
• Large volume sinks
• The pick-up point arrangement is critical for an efficient in and out flow of
• Plate rinse hose
waiter traffic.
• Drainage grid on the floor
• The flow should avoid any cross-traffic or backtracking.
• Exhaust fan
• Provisions should be made for waiter traffic in the kitchen layout.
• Waste disposal bin (differing bins for recyclables)
• Glass racks
• Dining room doors dividing the food preparation area from the washing
-up/dishwasher area.
• There should be an allocated area to allow plates to be scraped immediately
and put through the washing up area

WORKSPACE DIMENSIONS
It is recommended that provision be made for the following:
Clearances
• Up to 1200 mm clearance in front of storage areas with a sliding door
• 1200 mm x 1200 mm clearance in front of other rooms with swinging or
folding doors (e.g., dining room/server doors)
Cupboards and shelves
• Sliding shelves under the kitchen counter and built-in oven
• Insulate or build an enclosure around the pipes under the sink to avoid risk of
burns while allowing for proper clearances
Stove and cook top
• Controls on the side or in front depending on the size of the oven
• The standard 920 mm above floor level is recommended for the stove and
positioning it near that part of the kitchen counter used for food preparation
• Range hood equipped with an easy-to-reach control
• Electrical outlets at least 400 mm above floor level
• Kitchen counter- electrical outlets 1050 mm above floor level
• Ensure that all switches, thermostats, etc. are easy to activate with one hand
WALLS and CEILINGS
CEILINGS
• The average height for a ceiling in a commercial kitchen should be not less
than 2400mm.
• This includes all preparation and storage areas.
• The finished ceiling surface must not have any perforation or exposed
joints, cracks or crevices.
• This is to prevent the contamination of food and enable effective cleaning of
the surface. This also ensures that the ceiling is pest proof.
• Suspended acoustic tile ceilings are not permitted in food preparation areas
or where food is displayed or served.
• They are difficult to clean to the required hygiene standards and may harbor
dust, grease and insects at the top of the drop ceiling.
• The wall-to-ceiling junction must be tightly joined and sealed.
• The junction must be constructed so that no dust, grease or food particles
can collect in the joint.
• Where a sealant is used in the ceiling joint it must be made of a material that
is impervious and washable.
• It is recommended that ceilings and walls in the kitchen be painted in a light
shade.
• This is so that dirt and grease are more easily visible and therefore seen and
cleaned.
Recommended finishes include:
paint finish on flush plasterboard linings
WALLS
• The finishes on the walls must be impervious to grease, food particles and
water. The finish must be smooth and even.
• The surface should have no buckles, ledges or exposed fixings.
• The finished surface of the walls must be easy to clean.
Recommended finishes include:
• Paint finish on hard plaster or flush plasterboard linings
• Ceramic tiles with epoxy grout
• Stainless steel or aluminum sheet with welded joints and sealed fixings
Laminated plastic sheeting
• PVC sheeting, which is welded at the seams
FLOORING
This section provides information on flooring within a commercial kitchen area, Flooring should be cleaned and maintained in accordance with manufacturer’s
including drainage and selection of materials.
FLOOR FINISHES and SERVICEABILITY
Floors in food premises must be able to be cleaned effectively and thoroughly,
must not absorb grease, food substances or water, harbor pests, and should be laid
so as not to cause pooling of water.
Following is a list of suitable commercial kitchen flooring surfaces:
• Stainless steel with a non-slip profile and welded joints
• Ceramic tiles with epoxy grouting
• Quarry tiles with impervious sealer
• Polyvinyl sheet or tiles with heat welded joints
• Steel trowel case hardened concrete with epoxy sealant
The use of PVC Sheet or tiles should be avoided adjacent to hot fat appliances
such as deep fryers.
It is imperative that all commercial kitchen floors and staff amenities floors have a
non-slip surface.
In all cases, installation should be undertaken by appropriately qualified
tradespersons to ensure proper adherence to the substrate, and adequate sealing of
joints to maintain an impervious surface.
instructions in order to maintain slip-resistance.
FLOOR DRAINAGE

• The substrate of commercial kitchen floors should preferably be concrete, and

graded to floor drainage outlets to prevent pooling of water.

• Drainage outlets should be located adjacent to water supply points including

sinks, basins and dishwashers.

• Special attention should be given to the installation of floor finishes at the

junction drainage outlets to prevent the build-up of dirt and grease and
maintain the integrity of the waterproofing.

FLOOR and WALL INTERSECTIONS

• The junction of floor and wall surfaces can become a source of contamination
through the build-up of grease and dirt.
• It is recommended that the junction be coved to assist with cleaning.
FIRE PROTECTION SYSTEMS

• Fire sprinkler systems – Fire sprinklers can prevent a fire from spreading from one room to the
next, minimizing downtime for hotel and reducing the number of displaced guests.

• Fire alarm systems – The alarm is automatically activated by the fire detection system, or manually
from the hotel front desk (or control room). In the majority of buildings this should trigger the
immediate and total evacuation of the building.

• Fire extinguishers – fire extinguisher is the most versatile type it can put out fire caused by
ordinary materials (paper, plastic, trash), flammable liquids (oil, grease, gasoline), and electrical
equipment (appliances, computers, wiring).

• Fire evacuation routes – It’s important that guests have more than one way to safely get out of the
building in case a fire breaks out along one of the route options.
CAUSES OF FIRE HAZARDS

• Short circuit of an electric appliances

• Careless handling of gas stove
• Loose clothing and hair which can catch fire when cooking
• Faulty sprinkler systems
• Obstructed and cluttered exit routes
• Bottlenecked evacuation routes
• Faulty heating and cooling equipment
• Sparks from laundry rooms
• Steam from boiling water
• Rapid increase in temperatures caused by opening an oven.
• Smoking

LOCATION OF FIRE DETECTORS

• Smoke detector
- Located on the ceiling
 Automatic fire detector
- In the area of sittings
• On the ceiling away from electrical appliances
• At least 0.5m from the wall Manual call point
• Next to the entry/exit
• As far as possible from the cooking area and the oven
• At a height of 1.4m
• Away from the airflow of HVAC system
FIRE DETECTION SYSTEMS
CONTROL PANEL
• Control panel monitor, control and operate the system
• It evaluates the hazard messages from the input devices.
• It activates audible alarm warnings

AUTOMATIC FIRE DETECTORS

• Heat detectors
• Carbon monoxide detectors
• Smoke detectors
• Fire gas(Multisensor) detectors

MANUAL CALL POINT

• Installed in entry or exit path
1. Single action
2. Double action
3. Glass break
`
OUTPUT DEVICES
• Alarming
• Activating the fire controls
• Alerting the fire brigade.
RESTRICTION ON SPREAD OF FIRE/SMOKE
• Fire dampers play positive role in stopping spread of smoke and fire, and shall be installed confirming to National Building
Code of India 1983 (Part IV) Fire Protection.
• All electrical equipment including cables, light fittings, gauges, etc shall be in conformity with relevant Indian Standards and
designed for the proper load. Every room shall be provided with an overload trips/MCB and earth leakage circuit breakers
outside it.
• Lights recessed in the walls and floors at about 30 cm above the floor level are recommended as they are not going to be
obscured by smoke.
• Kitchen rooms, laundry, linen stores, furniture storage rooms shall be of fire resisting construction, and shall be provided with
one hour fire resisting self-closing doors.
• All vertical shafts/ducts meant for installing drainage pipes, plumbing, wiring and cabling, etc. shall be effectively sealed at
each floor. All vertical shafts/ducts including refuse chutes shall be enclosed by 2 hours fire-resisting enclosure.
• Lift shafts and stairways are designed in such a way such as to reduce or avoid the possibility and consequent spread of fire.
• Basements shall not be used for banquet halls or dance halls, unless one entire side of such basement opens up directly to the
open and also such halls including entire basement is fully sprinkled.
• Basements are used for storage, provisions shall be made for escape of any heat arising due to fire and for liberating any
smoke which may be caused.
STEPS TO MAKE HOTEL FIRE SAFE

• To install appropriate fire-fighting system in hotel.

• To provide fire extinguishers in kitchens.
• To provide sprinkler systems in required areas.
• To provide smoke detectors and fire signals.
• To have flame proof motors in pumps and other such motor operated equipment located in the basement
adjacent to control room.
• To provide very good electric system.
• Regular maintenance of water boilers, geysers, AC plants etc.
• Staff should be trained to handle fire hazards.
• Ensure that the valves of the gas bank are shut off after the kitchen closes.
• Regular scheduled maintenance of all fire-fighting equipment.
LEGAL REQUIREMENTS

• Every hotel has to obtain fire safety certificate from local fire services authorities.
• The restaurants and hotels with seating capacity of 50 or more persons are required to ensure fire safety
measures in place irrespective of the height of the building.
• The restaurants are required to have a minimum fire safety device as specified by the local fire services
department as follows:
- An underground water tank of 50,000 liters capacity.
- A terrace water tank of 5000 liters capacity for hose reel and 10,000 liters capacity if sprinklers are not
provided.
- If the covered area is more than 1500 sq. m or seating capacity is more than 1000 persons there should be a
sprinkler system.
• The fire water pump and fire water line have to be painted red.
• The telephone numbers of the nearby Fire Stations are to be displayed in the reception area.
PARKING SYSTEMS IN VIVANTA-
Basement floor of the hotel contains parking facilities for the guests, including valet and self-parking. It also contains the service rooms such as,
D.G Room, HVAC plant room, Pump room and Electrical and maintenance workshop.

AIR-CONDITIONING SYSTEMS-
UNIT AIR-CONDITIONERS (WINDOW AC TYPE)-
• This is a completely self-contained unit with the compressor, condenser, evaporator, refrigerant piping and air filter all assembled in a very
compact manner.
• The window AC is usually 0.5 to 5 tons in capacity.
• Latest practice is to use sealed type compressor units so that possibility of leakage of refrigerant is eliminated.
• There is provision to control the fresh air intake.
• It is easy to install, operate and maintain.
• Its running cost is high.
• It requires at least one wall of the room free and open to atmosphere, so that the air is discharged in the open.
UNIT AIR CONDITIONERS (SPLIT TYPE AC)-
• In this system, the cold side of the unit (such as expansion valve, evaporator coil) is physically separated from the hot side (compressor,
condenser).
• The refrigerant flows through a long pipeline connecting the hot side and the cold side. The cold part inside the room and the hot part outside
the building.
• The main advantages of split type air conditioners are: Low cost for relatively larger size units Absence of noise as the compressor is placed
outside the building.
VENTILATION ACORDING TO THE NORMS-
In case of ran-air-conditioned buildings the minimum standards of mechanical ventilation shall be maintained as given below-
Ventilation requirements for non-airconditioned buildings-
• Living rooms 3
• Dining and lounge 2-3
• Big kitchen 12
• Small kitchen 6
• Toilets 6

AVAILABILITY OF WATER IN HOTELS-

• Water in the hospitality industry is generally supplied by the Govt. Dept.
• But since hospitality units require quite large amounts of water they are required to have buffer stock of water and for which large tanks and reservoirs
are required.
• Hospitality units generally have their own stand by arrangement for water supply in the form of bore wells.
• Bore wells are to be dug with the permission of local civic authorities and they charge yearly rent for bore well.
• Since the bore well provides hard water the hotel has to invest in a water treatment plant.
• The water is supplied to the various locations in the hotel by means of a large network of pipes, pipe fittings, valves etc.
WATER USAGE IN VIVANTA TAJ-
• Basement – 3 tanks
• Roof – 7 tanks
• 150L/C/D
• 9 kitchens – 1000L/hr
• Total usage – 48000 KL/day
SERVICES IN VIVANTA TAJ:
• Linen Room which accommodates 4 rotations of clothes
• Support Kitchen – Major Storage and preliminary cutting
• In house doctor – doctor for one hour and on on-call
• Departments – Dean – Finance – Sales – Food and Beverage – Learning and development – Security – Front office/ Reception
• LT/HT, HVAC in the huge machinery room in the basement.
• Fire exits
• Waste water treatment room

SUSTAINABLE MEASURES IN VIVANTA TAJ-

Water Savings Initiatives-
– 80% use of recycle water within hotel premises i.e. irrigation, Flushing and cooling towers
– Flow control device in Water taps for guest rooms.
– Touch less Sensor water taps in lockers
Energy Savings Initiatives-
– Motion Sensors in Public area toilets
– Timers On External Lighting
– 5 KW Solar Panel commissioned last year which supply fire exits lights for entire hotel.
– In process to replace 12 v, 50 w halogen with 7 watt LED in guest room . 40% LED’s has already been fixed and rest will be done by March 2016.