Architectural Interiors Report by: SR DLS-College of St. Benilde School of Architecture 3rd Term S.Y. 2015-16 July 2016

1. HOTEL DESIGNby the book
ARCHINT 3T SY 2015-16
DLS-CSB
HOTEL DESIGN

2. Building Laws
HOTEL DESIGN

3. Presidential Decree 1096 (National Building Code) – P.D. 1096
• GROUP A – Residential Dwellings
• GROUP B – Residentials, Hotels, and Apartments
Group B occupancies shall be multiple dwelling units including
boarding or lodging houses, hotels, apartment buildings, row houses,
convents, monasteries, and other similar building each of which
accommodates more than 10 persons.
HOTEL DESIGN

4. Republic Act 9514 (Fire Code) – R.A. 9514
• TYPE A. Residential occupancies are those occupancies in which sleeping
accommodations are provided for normal residential purposes and include
all buildings designed to provide sleeping accommodations.
• TYPE B. Residential buildings, structures or facilities are treated separately
in the following groups;
• 1. HOTEL
• 2. Dorminotires
• 3. Apartment Buildings
• 4. Logding or Rooming Houses
• 5. Single-and-two family dwellings
HOTEL DESIGN

5. RA 9514
• Type B, No. 1 – Hotels
Includes buildings or groups of building under the same management
in which there are more than 15 sleeping accommodations for hire,
primarily used for transients who are lodged with or without meals,
whether designated as a hotel, inn, motel or by any other name.
So called apartelle, condotel or pensions houses shall be classified as
hotels, because they are potentially subject to transient occupancy like
that of hotels.
HOTEL DESIGN

6. •P.D. 1094
•R.A. 9514
•B.P. 220
•P.D. 954
HOTEL DESIGN

7. Planning Considerations for Hotels
• Two categories of service:
1. Front-of-the-House: comprises every area that the guest will see (i.e.
lobbies, dining space, rest rooms, passenger elevators, etc)
2. Back-of-the-House: general services area which is the most critical part of
the plan; absorbs all orders and demands making everything possible.
HOTEL DESIGN

8. In planning traffic circulation, there should be no mingling of the Front
House services with those of the Back House.
HOTEL DESIGN

9. AREAS
HOTEL DESIGN

10. 1) Hotel Guest Registration
- should be located visibly from the hotel lobby
- size is determined by the hotel size
- 1000 room hotel = three (3) registration clerks
- 100 to 200 rooms = one (1) or at most two (2) reg. clerks
HOTEL DESIGN

11. 2) Administrative Area
• Must be accessible to the public
• Deals with guests seeking arrangement
HOTEL DESIGN

12. 3) Lobby
• Necessary for all HOTELS
• “the bigger the hotel, the bigger the lobby”
• Establishes the mood for the hotel; creates proper ambience
HOTEL DESIGN

13. 4) Elevator
• Must be visible immediately from the entrance or from registration
area
• Must be located in shortest walking distance of the guests
• Service elevator should be separate and apart from the guest
elevator
HOTEL DESIGN

14. 5) Guest Floor Corridor
• No guest room should be placed opposite the elevator
• Corridor length less than 50 meters long
• 45 meters (w/o sprinkler), 60 meters (w/ sprinkler)
• Normally, 1.80 to 2.00 meters corridor width is adequate
• Setback doors by 300 to 600 mm to give each room-entrance a
feeling of privacy and individuality
HOTEL DESIGN

15. 6) Types of Room
• Twin bedded room = most common (Double Double)
• Single occupancy room (King, Extended King)
• Studio room or suite
HOTEL DESIGN

16. 7) Size of Bed
• Single Bed = 1.05 meter wide
• Full Size Bed = 1.35 meter wide
• Queen Size Bed = 1.50 meter wide
• King Size Bed = 1.80 meter wide
• Standard Bed Length = 1.95 meter long
HOTEL DESIGN

17. HOTEL DESIGN

18. 8) Estimating Area for Meeting or Banqueting Space
• 4.60 sq. m. per standing person
• 1.0 – 1.40 sq. m. per person seating at a table
• 0.83 sq. m. per person seated for a seminar
• Foyer or pre-banquet space is 25% of actual dining area
HOTEL DESIGN

19. HOTEL DESIGN

20. http://www.banquettablespro.com/space-and-capacity-calculator
HOTEL DESIGN

21. HOTEL DESIGN

22. 9) Main Spaces of a Typical Hotel according to Function
• Public space
• Concession space
• Sub rental space
• Food and beverage service area
• Guest room space
• General service space
HOTEL DESIGN

23. The Coke Analogy (by: Ar. Lichauco)
Space can be seen as a fluid entity that needs a strong physical
boundary to contain it.
However, unlike fluids, space is not directly dependent on the physical
boundaries for containment.
Given this definition, the exploration of the nature using what we
would refer to as the coke analogy;
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24. How to get the ambiance?
COKE ANALOGY
By Ar. Dan Lichauco (ARCHION)
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25. If a fluid is to be contained, does a difference in color, shape, texture
and material of the vessel affect the fluid?
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26. In terms of physics and chemistry, the nuances of the vessel will not
affect the fluid.
But in terms of perception, these changes in form, color, texture and
material will affect the fluid and how it is viewed by the user.
HOTEL DESIGN

27. Let us expand this analogy. One can technically drink a Coca-Cola from
a tall clear glass filled with ice and feel that this was a normal-if not
refreshing- occurrence.
What if we were to put a soda in a large ceramic mug or coconut shell?
Since the drinker is used to the tall, clear glass, drinking from the mug
or the shell will not actually alter the taste of the soda but will
psychologically affect the drinker enough to actually change his
perception of taste.
HOTEL DESIGN

28. How to get the ambiance?
COKE ANALOGY
By Ar. Dan Lichauco (ARCHION)
HOTEL DESIGN

29. In other words, soda in a coconut shell or ceramic mug would not taste
the same as soda in a tall glass filled with ice.
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30. In this example, the perception of the soda’s taste was affected by the form,
color, texture, and materiality of the vessel.
More importantly however, we must realize that it is also the symbolic
association of the vessel that caused the alteration of taste perception.
A ceramic mug is commonly associated with hot beverages while a coconut
shell would be used more for native drinks.
HOTEL DESIGN

31. “The Paradox of Attributes”
These attributes have the ability to change the perception of space
through scale, contrast, and inherent meaning without affecting the
physical and spatial boundaries.
It is the change in perception that affects the space more so than an
actual physical change.
(Lichauco, 1995)
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32. Further analysis of Filipino Space will expand this paradox.
Aside from the attributes that are used to identify and categorize
Filipino Space, there is added a new dimension, that of materiality and
meaning.
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37. 5 Hotel Lobby Tips:
• Add more functionality
• Provide space for socialization
• Make it comfortable and relaxing
• Provide easy access to hotel amenities
• Add sustainable features (efficient light sources, hotel furniture made from
sustainable materials, eco-friendly wall papers or carpets)
HOTEL DESIGN

38. Guest Room Basic Features
• All rooms with outside window / ventilation
• Minimum size of bedroom excluding bathroom = 200 Sq.ft (180 Sq.ft for single occupancy)
• 100 % Air-Conditioned (Room Temp. b/w 20 C – 28 C)
• Minimum bed width o Single bed – 90 cm o Double bed – 180 cm
• Mattress thickness <10 cm (Coir , Foam , Spring Foam)
• Suites – 2% of room block with min. of 1 suite room
• Providing Safe – Individual safe per room
• Minibar / Fridge
• Shelves / Drawer Space
• Sufficient lighting 1 per bed
• 5 amp earthed power socket
• A bedside table & drawer (1 per two twin and 2 for a double bed)
• TV – Cable • Writing Surface with sufficient lighting
• Chairs – 1 per bedding • Wastepaper basket
• Opaque curtains / screening at all windows (blackout curtains)
• Mirror – at least of 3”
• Energy Saving Lighting
• Linen room – Well ventilated
HOTEL DESIGN

39. PWD Guestroom Basic Features
• Min. 1 room for differently abled (Change in anthropometrics)
• Bathrooms (Door width – min. 90 cm)
• Ramps - Slope of 1 : 12 & anti-slip floor on all public areas or At least
in 1 restaurant o min. entrance door width 1 m
• Public restrooms for differently abled with min. requirements
HOTEL DESIGN

40. Bathroom Basic Features
• All rooms with attached bathrooms
• Minimum size of bathroom – 45 Sq.ft (< 25% Western W.C)
• Cloth hooks (2 nos.)
• Sanitary bin with lid
• Water sprays / bidets / washlets
• Non – porous floor surface
• 24 hrs hot & cold running water
• Shower cabin / curtain
• Desired (optional) bath tubs o <25 % for 5 Star o <50 % for 5 Star Deluex
• Water saving taps
• Energy saving lighting
HOTEL DESIGN

41. Public Areas Basic Features
• Lounge or seating area in the lobby (chairs/arm chairs/sofas’/floral
display/Daily’s)
• Reception(Local maps / Room Availability / F&B )
• Valet Parking
• Heating & cooling in public areas (20 C – 28 C)
• Public restrooms for ladies , gents or unisex (Handicap)
HOTEL DESIGN

42. Guest Services basic features
• Availability of wheel chair
• Valet Parking
• Dry-Cleaning Laundry
• Tea / Coffee making facility
• Shoe cleaning , shoe horn
• A Public telephone
• Doctor on call
• Newspapers @ lounge
• Travel desk in permise
• Left luggage facility / Cloak room
• Health fitness facilities
• Optional – Beauty saloon / barber’s shop
• Utility shop / kiosk (min. 1 no.)
• Optional – money changing facility
HOTEL DESIGN

43. Safety & Security Basic Features
• Metal detectors (door frame or hand held)
• X – ray machines (guest entrance screening)
• Under belly scanners for vehicles
• Security @ hotel entrances
• Smoke detectors
• Emergency / backup power for signages
HOTEL DESIGN

44. Communication Facilities basic features
• Telephone facility with arm’s reach of toilet seat
• 2 multi-purpose sockets
• Telephone in room
• Availability of PC (Paid / executive office)
• E-mail service (internet access)
• Fax , photocopying & printing
• Wi-Fi
• Business Center (Relaxed for tourist hotels)
• Swimming pools (LED wall clock)
• Parking facility
• Conference facility
HOTEL DESIGN

45. Eco-friendly Practices
• Sewage Treatment Plant
• Rain Water Harvesting
• Waste Management
• Pollution control methods for air , water and light
• Introducing of non CFC equipment for refrigerator and air
conditioning and other eco- friendly measures and initiatives
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46. HOTEL DESIGN

47. http://www.slideshare.net/lbridge89/hotel-
design-7651148
HOTEL DESIGN