L I T E R AT U R E S T U D Y

MOTELS
What is a Motel
A roadside hotel designed primarily for motorists, typically having the rooms arranged in low blocks with parking directly
outside

Hotel vs Motel

• Hotels are commercial establishment offering lodging to travelers and often having restaurants, meeting rooms, stores
and other different amenities depending on the stars.

• Motels are generally quick stops for travelers and offers far less services and are generally cheaper. They generally have
drive up parking for easy in and out.
Basic Requirement

Single, or double storied Usually situated on Minimal amenities-

building with connected Often less expensive highways, but can also usually no pools, fitness
rooms; has open than hotels due to lack be found near outskirts centers, or any other
walkways, exterior of amenities, basic of towns amenities listed under
entrances rooms and, locations hotels
 Source: Hotels & Motels
(Northeastern University School of Architecture ARCH
G691 Graduate Degree Project Studio)
Suggested Layouts
a) Rooms are placed in a single file with car parking placed in front.
Each room enjoys an outlook which may extend as an individual
terrace

b) Alterative stepped to give greater screening and privacy, or to suit

the dimensions of the site.
c) In clusters, usually based on a module of four units, which may be
linked to economize road and path construction. The example shows
bathrooms grouped around a central service duct lor easy
maintenance access
d) Interspaced with car parks, which may be covered car ports.
Alternative (top) with front entrance, as with units which are
arranged back to back or where the car park is separated
Circulation
Corridors
• The corridors should provide the circulation routes that allow easy movement and provide a sense of direction

• The corridor should be wide enough to allow easy access to people carrying cases, parents with prams, people on crutches to pass each
other on route. The minimum width of the corridor should be 1500mm

• To aid persons with vision impairments, there should be a good color contrast between the floor and the wall and also between the wall
and the ceiling
Stairs
• Open risers are to be avoided as these are a hazard for persons with impaired mobility. The nosing of the stairs needs to contrast in
color and tone with the tread

• Have continuous handrails on both sides even on landings and extend 300mm beyond the top and bottom of staircase

• In external stairs it is advisable to lay tactile warning blocks at the beginning and end of each flight of stairs. The warning blocks are to
be laid at a setback of 400mm from the beginning and the end of each flight of stairs
Tactile Warning Blocks
Stair Details
Space
Lobby Lounge
Key planning considerations:

• Access to circulation space

• Access to parking

• Visibility of entrances

(a)

(b) (c)
Front Desk / Reception
The front desk is where guests check-in and check-out. Another important feature is how it acts as security for the space. The front desk
should have a view of all major entrances.

Minimum Front Desk Average Front Desk

Mangers Office
• Overall Space Planning
• 10-15 sf per guestroom
• Open Office Layouts
• 50-80 sf / Cubicle
• Occupant Load
• 100 sf / Person

Standard Office Executive/Managerial Office

Office Administration
Reception Hall
The reception hall is primarily used before and
after an event taking place in the ballroom.

It is appropriate for stand-up functions where

beverages and appetizers are served.
Banquet
Design Criteria:
• Subdividable
• Proportion
• Structure; no columns
• High ceiling height
• Direct access to areas of
v

service

v
Breakfast Area
Breakfast areas are the minimum
food amenity a motel should
provide.

The breakfast area can range from

a continental breakfast to hot
counter service
Restaurant
A restaurant should provide seats equal to
0.6 times the number of guest

Key planning considerations:

• Provide direct access to the kitchen

• Locate the restaurant so that it is visible

from public areas

• Try to pair restaurants with bars

Kitchen
Key
1. Waiter’s Passageway
2. Dishwashing area
3. Beverages
4. Pastry
5. Cold Kitchen
6. Warm kitchen (Veg)
7. Warm Kitchen (Non)
(a)
8. Pot and pan washing
9. Vegetable preparation
10. Meat preparation
11. Vegetable cold storage
12. Meat and cold storage

a) 100 - 200 guestrooms

(c)
b) 200 - 500 guestrooms
c) 500 - 1000 guestrooms
(b)
Kitchen
Key
1. Waiter’s Passageway
2. Dishwashing area
3. Beverages
4. Pastry
5. Cold Kitchen
6. Warm kitchen (Veg)
7. Warm Kitchen (Non)
(a)
8. Pot and pan washing
9. Vegetable preparation
10. Meat preparation
11. Vegetable cold storage
12. Meat and cold storage

a) 100 - 200 guestrooms

(c)
b) 200 - 500 guestrooms
c) 500 - 1000 guestrooms
(b)
Public Restroom
Water Closet: 1 for each 6 person
Lavatories: 1 for each 6 person

MALE FEMALE
Guest Room
Guest rooms are the most personal area found in
a Motel.
They come in a variety of shapes and sizes and
91 SF/OCCUPANT
possess a limited number of possible amenities.
115 SF/OCCUPANT
Room sizes, amenities, and services are often
designed based on budget and the overall story of 200 SF/OCCUPANT

each individual hotel. 270 SF/OCCUPANT

R1: Budget Room R3: Pleasant Room

R2: Standard Room R4: Refined Suite
700 SF/OCCUPANT
R1: Budget Room

(a) (b)
R2: Standard Room

(a) (c)

(b)
R3: Pleasant Room

(a) (b)
R4: Suite

(a)

(b)
Parking: Turning Path
Turning Path - 90° Turning Path - 180°
Parking: Layout
90 Degree 60 Degree Parallel 45 Degree
GROUP 7