DEPARTMENT OF ARCHITECTURE COORDINATED DESIGN PROJECT IV : LITRATURE REVIEW HOTEL To: Ins Gedion Y Ins Daniel Ins Habtamu Muche By: Fikremariam H Literature Review Hotel Introduction Definition Hotel is a commercial establishment that provides lodging, meals and other guest services. Facilities provided may range from a modest-quality mattress in a small room to large suites with bigger, higherquality beds, a dresser, a fridge and other kitchen facilities, upholstered chairs, a multi-media system and en-suit bathrooms. Small, lower-priced hotels may offer only the most basic guest services and facilities. Larger, higher-priced hotels may provide additional guest facilities such as a swimming pool, business center (with computers, printers and other office equipment), childcare, conference and event facilities, tennis or basketball courts, gymnasium, restaurants, day spa and social function services. Hotel rooms are usually numbered to allow guests to identify their room. In general, to be called a hotel, an establishment must have a minimum of six letting bedrooms, at least three of which must have attached (en-suite) private bathroom facilities. History The history of hotels is intimately connected to that of civilizations. Or rather, it is a part of that history. Facilities offering guests hospitality have been in evidence since early biblical times. The Greeks developed thermal baths in villages designed for rest and recuperation. Later, the Romans built mansions to provide accommodation for travellers on government business. The Romans were the first to develop thermal baths in England, Switzerland and the Middle East. Later still, caravanserais appeared, providing a resting place for caravans along Middle Eastern routes. In the middle Ages, monasteries and abbeys were the first establishments to offer refuge to travellers on a regular basis. Religious orders built inns, hospices and hospitals to cater for those on the move. The first inn located in America was recorded in the year 1607 and lead the way with many other firsts in the hospitality industry. The first publicly held hotel (the City Hotel) opened in New York in 1792. The first modern hotel (the Tremont) opened in Boston in 1809 and the first business hotel (the Buffalo Statler) opened in 1908. 107 years ago the first Ethiopian hotel was established in Addis Ababa, Itegue Taitu Hotel, which is named after Empress Taitu. Situated at the heart of Addis Ababa city which locally known as Piazza – old town. The Ethiopian imperial royal family was well known for entertaining guests in a most lavish and Ethiopian way with delicious Ethiopian traditional cuisines and mead at their still standing palace in Addis Ababa. Thus, the very first Ethiopian hotel to provide guests a place to rest and dine first appeared in the Ethiopian Empress imagination and beautifully materialized in 1907. Types of Hotels Hotels are classified according to the hotel size, location, target markets, levels of service, facilities provided, number of rooms, ownership and affiliation etc. Most hotels and major hospitality companies that operate hotels have set widely accepted industry standards to classify hotel types. General categories include the following: A. Upscale Luxury An upscale full service hotel facility that offers luxury amenities, full service accommodations, on-site full service restaurant, and the highest level of personalized and professional service. Luxury hotels are normally classified with at least a Four Diamond or Five Diamond status or a Four or Five Star rating depending on the country and local classification standards. B. Full Service Full service hotels often contain upscale full-service facilities with a large volume of full service accommodations, on-site full service restaurant, and a variety of on-site amenities such as swimming pools, a health club, children's activities, ballrooms, on-site conference facilities, and other amenities. C. Historic inns and Boutique Hotels Boutique hotels are smaller independent non-branded hotels that often contain upscale facilities of varying size in unique or intimate settings with full service accommodations. Boutique hotels are generally 100 rooms or less. D. Focused or Selective Service Small to medium-sized hotel establishments that offer a limited amount of on-site amenities that only cater and market to a specific demographic of travelers, such as the single business traveler. Most focused or select service hotels may still offer full service accommodations but may lack leisure amenities such as an on-site restaurant or a swimming pool. E. Economy and Limited Service Small to medium-sized hotel establishments that offer a very limited amount of on-site amenities and often only offer basic accommodations with little to no services, these facilities normally only cater and market to a specific demographic of travelers, such as the budget-minded traveler seeking a "no frills" accommodation. Limited service hotels often lack an on-site restaurant but in return may offer a limited complimentary food and beverage amenity such as on-site continental breakfast service. F. Extended Stay Extended stay hotels are small to medium-sized hotels that offer longer term full service accommodations compared to a traditional hotel. Extended stay hotels may offer non-traditional pricing methods such as a weekly rate that cater towards travelers in need of short-term accommodations for an extended period of time. Similar to limited and select service hotels, on-site amenities are normally limited and most extended stay hotels lack an on-site restaurant. G. Timeshare and destination clubs Timeshare and Destination clubs are a form of property ownership also referred to as a vacation ownership involving the purchase and ownership of an individual unit of accommodation for seasonal usage during a specified period of time. Timeshare resorts often offer amenities similar that of a Full service hotel with on-site restaurants, swimming pools, recreation grounds, and other leisure-oriented amenities. Destination clubs on the other hand may offer more exclusive private accommodations such as private houses in a neighborhood-style setting. H. Motel A motel, an abbreviation for "motor hotel", is a small-sized low-rise lodging establishment similar to a limited service, lower-cost hotel, but typically with direct access to individual rooms from the car park. Motels were built to serve road travellers, including travellers on road trip vacations and workers who drive for their job (travelling salespeople, truck drivers, etc.). Common during the 1950s and 1960s, motels were often located adjacent to a major highway. Hotel Classification Hotels strive to seek some kind of standardization to ensure consistent and comparable service quality, and one of the requirements is for them to have a reliable system which grades and certifies the hotel’s quality, including its facilities and services as meeting a certain international and local level. Hotel Rating The term ‘hotel rating,’ sometimes referred to as “hotel grading” or “hotel classification” is often used to classify hotel establishments according to different attributes (WTO, 2014). According to the WTO (World Tourism Organization),” hotel rating denotes a system, duly published, in which accommodation establishments of the same type have been conventionally broken down into classes, categories or grades.” This is in accordance with their common physical and service characteristics and established at government, industry or other private levels. The WTO further stated that “hotel rating systems were produced primarily with the purpose of protecting consumers.” Currently, competitive marketing pushes local and international hotels to seek standardization and tools to ensure service quality, and one of the requirements for hotels is a reliable rating system which grades and certifies the hotel’s quality, including its facilities and services as meeting a certain international level (WTO, 2014). There are a wide variety of rating schemes used by different organizations around the world. Many have a system involving stars, with a greater number of stars indicating greater luxury. It became evident from the brief theoretical arguments that hotel grading is very important for the hotel industry and that clarity in this regard is critical for the industry’s success. Hotel Rating in Ethiopia Ethiopian hotel rating and classification has 12 criteria and each criterion has its own score that is the sum of the specific points given to details in each one. The 12 categories are classified into two sections – accommodation and category specific standards. In the first section exterior -72, bedrooms – 288, bathrooms – 164 and public area -200 making a total of 724 points. The second section gives 285 points to the bar and dining facilities, 100 points to the kitchen, 165 to housekeeping & maintenance, 305 for general services, 340 for additional facilities, 80 points for sustainability, 110 for safety and security, and 140 for staff facility and training. The standard for the hotels that was jointly prepared by MoCT (Ministry of Culture and Tourism) and the Ethiopian Standards Agency (ESA) in 2014 took two years for preparation and approval. The hotel rating standard reviewed experiences of European and East African standards and adapted them to the local context. The size of the bedrooms and the beds, safety and security requirements, legality by having trade license, hygiene, bar and restaurant and services that are available the whole week are standards that are adopted from the international practice. Ethiopian Hotel Classification Standards The following criteria are some of the standards set by the Ethiopian culture and tourism minister for five star hotels in the country. Basic Criteria for Bedrooms Title Star Criteria 5 Acceptable quality décor. Basic application of harmonized paint or wallpaper. Plain and simple style. Acceptable quality furniture may be well-used but functional. Acceptable co-ordination of styles, all items useable. Dressing table with mirror and chair, coffee table, luggage rack. Furniture of a low quality material, poor construction, damaged, marked or scratched. Bedside table or shelf per sleeping position provided 350mm x 350mm or larger Bedside table or shelf provided 200mm x 300mm minimum Additional Chairs: Easy chair provided per guest Flat screen, High Definition, multi-channel television provided in all rooms. Flat screen, High Definition, multi-channel television provided in most rooms. TV easily visible from the bed and conveniently located Remote controls provided and in working condition Telephone Internet access/Wi-Fi Radio/clock/alarm in working order and provided to all bedrooms (the emphasis is on the clock and the alarm - a radio does not have to be incorporated) Mini-bar with range of soft and alcoholic drinks Hair dryer in working order provided in all bedrooms Hair dryer in working order provided in most bedrooms Electronic safe Electric sockets with voltage indicated Max Points 5 Additional Electronic appliances Wardrobe, hanging space, clothes hanger Curtains and Curtains and window covering window covering 5 Wardrobe/purpose built hanging space provided in all bedrooms Small cupboard for clothes Sufficient number of hangers provided per guest appropriate to the level of star grading being applied for. Specialized hangers i.e. pegs, skirts, satin hangers, trousers Wooden hangers provided Max Points Acceptable quality blinds or curtains but still in good working order. Indicative Score 8 10 4 2 5 8 6 4 4 5 10 5 5 5 3 2 5 53 3 3 3 2 2 10 5 Flooring, ceiling, skirting and cornices 5 Acceptable quality materials used. Plain and simple design. Basic appearance, clean and neat. Minimum ceiling height 2.86m 3 Bedding and linen 5 Linen of an acceptable quality but no signs of wear e.g. fraying edges or holes. Spare blankets and pillows available. All bedding well fitted. 8 Additional Max Points Form of bedding Single bed size minimum 0.90mx1.90m and double bed size minimum 1.35m x 1.90m are mandatory requirement from 1 to 3 star. For 4 and 5 star 1.00m x 2.00m for single bed and 1.40m x 2.00m for double bed are mandatory. 5 Environmental control Lighting, power, switches 5 5 Additional Mirrors Accessories Spaciousness and overall impression 5 13 5 5 Access, security Table 1. criteria for bedrooms Mattresses and bed-frames of acceptable quality. Headboards may be a simple wooden board Free standing appliance able to maintain a reasonably comfortable temperature in the room. Doors and windows are properly sealed when closed to minimise draughts and increase energy efficiency from heating appliances. Appropriate room lighting in all the rooms, well fitted and safe switches Minimum light in room. Restricted natural light. No bare globes or cracked or damaged fittings. Power points are available. Additional reading lights. Convenient light switch locations Spare and convenient power points provided in each room Spare and convenient international power points provided at desk level Additional specialized lighting (mood, picture, desks lighting) Bed lamps provided in close proximity to each sleeping position and convenient for reading Effective lighting at mirror Max Points Mirror (H 600mm x 450mm) – measurement taken from within the frame Mirror (H 450mm x 350mm or larger) Conveniently located Max Points One or two items only of good quality Room size of minimum 15 m2 is mandatory for all star hotels Limited floor space. There may be some slightly restricted areas e.g. narrow access along sides of a double bed. Limited room for luggage. Some audible level of noise and sounds from adjoining rooms, corridor or lifts but not overly disturbing. Peephole in door Electronic key Safety chain on door Max Points 4 7 Mandatory 8 1 1 1 1 1 1 15 9 6 6 15 6 6 5 5 5 15 Basic Criteria for Bathrooms 1. Title Type Stra Nº 5 Additional Flooring, ceiling and walls Fixtures and fittings 5 5 Additional Hand basin and toilet areas Towelling Lighting 5 Accessories 5 Table 2 criteria for Bathrooms Criteria Bath or shower, basin, toilet. Hot water from 7.00-10.00h and 18.00 -23.00h minimum. Spacious layout more than 4 m2 Layout more than 2 m2 Materials of acceptable quality used. Plain and simple design, basic appearance, clean and neat. Fixtures and fittings in an acceptable condition. Spa bath provided No unsightly plumbing fixtures Heated towel rails provided Bathroom heating Adequate clothes hooks (minimum 2) Facilities within bathroom conveniently positioned Magnifying mirror, soap dishes Jacuzzi Telephone Hand basin minimum 300mm x 200mm or bigger Hand basin less than 300mm x 200mm Bench/shelf space provided adjacent to hand basin minimum 300mm x 200mm clear space or larger Bench/shelf space provided adjacent to hand basin less than 300mm x 200mm clear space Toilet brush provided with covered holder Toilet brush provided with uncovered holder Paper holder or dispenser conveniently located Sanitary bags provided Full range of towel sizes: bath sheets, hand towel, facecloth for each guest. Provision of towelling robes and slippers. Thick, heavy, fluffy quality with plenty of pile. Replaced daily or after each use (unless guest requests otherwise with particular reference to environmental issues). Two bath mats provided for bath and shower area. Towel rail. Wide range of towels including bath sheet, hand towel and face cloth per guest as well as a bath mat of excellent quality. Towels are changed daily or at guests request. Towel rail. A range of bath and hand towels of relatively high quality provided per guest. Towel rail. Adequate bath and hand towels of good quality provided per guest. Towel rail. Exquisitely designed and appointed lighting providing first- class illumination and coverage across all areas. Either windows that open or effectively working extractors. Lighting effective. Acceptable quality lighting fixtures. Either windows that open or effectively working extractors. One or two items from the above list of acceptable quality. Acceptable quality double ply toilet paper. Indicative Score 5 5 3 6 7 4 2 4 4 2 2 2 4 4 5 2 5 2 2 1 2 1 20 15 12 9 20 6 6 A c t u a l S c o r e Basic Criteria for Public Area Title Star Nº Decoration 5 Furnishings and fittings 5 Flooring, ceiling and Lighting skirting Atmosphere and Atmosphere and ambience ambience 5 5 5 Guest services Escalators, lifts (applies to all premises of 3 floors or more) Excellent Good Acceptable Additional services Criteria Acceptable quality but not necessarily new. Tired style and basic application of décor. Little design input or coordination. Furniture and equipment are appropriate and maintained, may be well used but functional. Acceptable coordination of styles, all items usable. Plain and simple design, basic appearance, neat and clean. Acceptable amount of lighting for practical use Low quality fittings in poor condition. Exposed fraying wires, wobbly fittings, loose plugs. Dim gloomy effect creating dark areas. Glaring irritating, harsh lights with no diffuser. Bare globes, cracked/damaged fittings or lights that are not working. Indicative Score 6 6 6 8 0 Smoking and non-smoking places clearly identified. Range of beauty salon, souvenir shops, flower, pastry and bakery shops. On-site tour agency Shoe shine machine on each floor Foreign currency exchange service Acceptance of credit card according to National Bank regulation. 5 10 Max Points One guest lift of 6 adults capacity for up to 30 bedrooms. Additional lift for each 70 additional bedrooms. Brail floor numbers, speaker, bell, emergency call. Separate service lift. One guest lift of 4 adults capacity or one wheelchair plus 2 adults for up to 30 bedrooms. Additional lift for each 100 additional bedrooms. Brail floor numbers, speaker, bell, emergency call. Separate service lift. Lift/escalator access to all floors capable of accommodating wheelchair with one adult or 3 adult guests with luggage. Max Points Availability of taxi or taxi on call Free Airport Shuttle Max Points 50 50 10 5 10 10 30 15 50 10 10 20 Table 3. criteria for Public Area Basic Criteria for Bar and Dinning Facilities Title Star Nº Decoration 5 Furnishings 5 Flooring, ceiling, skirting and cornice Lighting Table appointments 5 Atmosphere and ambience 5 5 5 Criteria Acceptable material but not necessarily new, tired style. Basic application of décor, little design input or coordination. Fully functional dining furnishings of lower quality. Tables big enough for uncluttered use. Acceptable materials used. Plain and simple design. Basic appearance clean and neat. Acceptable light for practical use. Variety of styles and acceptable quality. Napkins of acceptable material and made. Sauces in bottles and or packets. Acceptable level of comfort. Sufficient Air Conditioning (A/C) cover for 50% of maximum occupancy. Indicative Score 6 8 6 6 6 6 A c t u a l S c o r e Dinner presentation 5 Dinner quality 5 Breakfast 5 Bar 5 Additional points Food presented in acceptable manner with an acceptable variety of colours and textures, minimal garnishing. Acceptable food prepared in a basic way with minimal options and variety, which is sufficiently warm and appetizing. Child portions. Sufficient breakfast served with acceptable choice of cooked items. Bar service available in at least one seated public area. Limited range of common wines and beers with soft drinks options. Two restaurants offering: breakfast and informal dinning, with separate more formal restaurant for lunch and dinner. Specialty menus Dedicated cocktail bar for diners Public restrooms adjacent to restaurant Ethiopian cuisine menu for lunch and dinner Ethiopian Cultural restaurant 5 5 6 5 15 10 10 10 10 Table 4. criteria for Bars and Dinning Facilities Basic Criteria for Kitchen Title Star Nº Design, layout Excellent Good Criteria Kitchen shall be located next to the restaurants for all stars Kitchen should be well designed with gas and electric stoves, different refrigerators and walk in fridge/cold rooms, sink utensils and serving silver, bowls. Distinct food preparation stations and departmentalized kitchen Well-equipped utensil, dish and cutlery washing Adequate separate storage areas for cooking equipment and utensils Clear separation of storage and food preparation for meats, vegetables, raw food etc Separate produce reception and storage area and external access Separate staff access Easy staff circulation Service hatcheries for waiting staff pick up and used dish returns Double entry door to dining rooms Kitchen adjacent to restaurants or with access separate from public areas Good or functional cooling and ventilation systems Organic, recyclable and general collection separate from food preparation, storage and distribution areas Washable wall surfaces Hands free hand washing Kitchen should be well designed, with gas and electric stoves, different refrigerators and walk in fridge/cold rooms, sink, utensils and serving silver, bowls etc. Well-equipped utensil, dish and cutlery washing Adequate separate storage areas for cooking equipment and utensils Clear separation of storage and food preparation for meats, vegetables, raw food, etc Separate produce reception and storage area and external access Separate staff access 100 70 Easy staff circulation Service delivery area for waiting staff pick-up and used dish returns Washable walls surface Hands free hand washing Double entry doors to dining room Acceptable Kitchens adjacent to restaurants or with access separate from public areas Good or functional cooling and ventilation system 40 Organic, recyclable and general collection separate from food preparation, storage and distribution areas Clean, uncluttered kitchen with adequate gas or electric stoves, food storage, utensils serving dishes Well-equipped utensil, dish and cutlery washing Adequate separate storage areas for cooking equipment and utensils Clear separation of storage and food preparation for meats, vegetables, raw food, etc Produce reception and storage area with external access Direct access to dining areas Good, functional cooling and ventilation systems Waste disposal separate from food preparation, storage and distribution area Max Points 100 Table 5. criteria for Kitchen Hotel Layout and Area Requirements Different types of hotel offer varying standards of quality and facilities. Accommodation facilities, including rooms, toilets, bathrooms, shower rooms etc… hallways and floor service, should occupy 5060% of the floor area. Public guest rooms, a reception area, hall and lounges require 4-7%, and hospitality areas, restaurants, and bars for guests and visitors 4-8%. A banqueting area with meeting and conference rooms needs 4-12%, domestic area, kitchens, personnel rooms and store 9-14%, administration, management and secretarial 1-2% maintenance and repair 4-7%, and leisure, sport, shops and a hairdressing salon 2-10%. Special areas for seminars, health centers and outdoor facilities, for which the space required can vary tremendously, may also be needed. Corridor space should be about 6 sqm per room, and normally at least 1.5-1.8m wide. Separate route should be provided for guests, staff and goods. There is always movement in and near a hotel. Customers move from parking areas, through the entrance and reception, and then to lifts, staircases or corridors leading to bedrooms or public rooms. In most hotels, customers are not allowed to go from bedrooms direct to outside without passing through reception. Suitable fire escape routes must be provided to meet legislation. Staff move from staff housing, via their own entrance and changing rooms, to kitchen, service areas, bars, workshops etc… all deliveries must be taken to the correct department or storage area, perhaps using special lifts. Disposals should be from special roofed over areas, with a clearance height of 4.35m. Hotels usually have a restaurants and/or breakfast area and one or more bars. Hotels with conference facilities may include a multifunctional central hall, meeting rooms, exhibition areas and buffet facilities. Storage for extra furniture and additional parking space may be necessary. Specialist facilities may include audio visual media rooms, projection equipment, simultaneous translation facilities, copying machines, fax machines and telephones. Room Arrangement Room arrangement depends on the space, the functionality and the program of the building. Here are some examples of basic functional room arrangement. 1. Bathroom Arrangement 2. Narrow Room Arrangement 4. Standard Room 3. Double Bedroom in The Economy Hotel 5. Executive Room 6. Luxury Room Area Requirement Office Area Requirement 100 guest rooms 200 guest room a Administrative M a n a ge r Assistant manager Financ ial Secretaries (area for each, two required) Sales and catering Purc has ing Personnel and auditing General office 9.5 7.5 not 7.5 not not not 14.0 to 11. 5 to 9.5 required to 9.5 required required required to 18.5 11.5 9.5 7.5 11.5 11.5 11.5 7.5 18.5 to to to to to to to to 14.0 11.5 9.5 14.0 14.0 14.0 9.5 23.0 b Food and beverage department Catering manager Chef Banquet manager and waiter Room service 7.5 not not not to 9.5 required required required 9.5 9.5 7.5 7.5 to to to to 11.5 11.5 9.5 9.5 c Hous e k e eping Housekeeper Receiving clerk and timekeeper Engineer 7.5 to 9.5 7.5 to 9.5 7.5 to 9. 5 7.5 to 9.5 7.5 to 9.5 7.5 to 9.5 Table 6 Office Area Requirement Various Area Requirements Area Func t ion a Circulation and reception General allowance Gross factors: 25–35% added to room areas Lobby areas 2-star 0.6 m 2 per room to 5-star 1.2 m 2 per room b Cloakrooms Fix ed rows of hooks 0.1 m 2 per user including staff circulation and and space around c ounter Hooks plus seats or lockers 0.2 to 0.3 m 2 per user c Health and fitness clubs Swimming pool G y m n a s iu m d 15.0 × 7.0 × 1.4 m plus 2 m surround plus changing rooms 15 m 2 for a small fitness room to 65 m 2 for a large complex P ubl ic assembl ies Conf erences (theatre style) 0.6 to 1.0 m 2 per person plus stage, plus translation booth or 1.0 to 1.2 m 2 Table 7. Various Area Requirements Design Consideration Parking The accessible parking bay should be located closest to the entrance, with an accessible route, that is level or gently sloping and minimally 1200mm wide, leading to the building entrance. The route to the entrance from the parking must not require the user to cross any vehicular movement. The parking and the route connecting it to the entrance should preferably be covered. In case of underground parking, accessible parking bays should be located closest to the elevator leading to the lobby level. Parking Space The accessible parking bay should be 4800mm wide, out of which at least 1200mm, on both the sides, are used as transfer bays. Where there are two accessible parking bays adjoining each other, then the 1200mm transfer bay, on one side, may be shared by the two parking bays in between them. Length of the accessible parking bay should preferably be 6000mm, including a 1200mm wide transfer zone at the rear to allow loading of the wheelchair. The transfer zones, both on the sides and the rear should have yellow or white cross-hatch road markings. Main Entrance Entrance should be easy to locate and adequately signposted Where glass doors are used, they should have colored strips or other markers The floor texture immediately next to the door should be different from the surrounding floor texture There should be a landing of at least 1800mm x 1800mm immediately next to the door. Circulation Corridors should be level and unobstructed. Minimum width of corridors should be 1500mm with wheelchair turning spaces of 1800mm x 1800mm at regular intervals. There should not be any protruding objects up to a height of 2 metres from the floor surface. Steps, where unavoidable, should be accompanied by a gently sloping ramped access. Floor finish should be non-slippery and non-glary. Where provided, the platform lift should have a minimum size of 900mm x 1200mm. Platform lifts should incorporate security features such as handrails on both sides, edge protection and emergency stop buttons. Restaurant, Bar and Lounge All facilities should be located on floors that are connected by the elevator. Flooring should be slip resistant. The furniture should not be fixed but movable, to allow creation of extra space, if required. Furniture should contrast with the floor and use of heavy patterns should be avoided on the furnishing. Restroom The wall should contrast visually from the floor, the door from the wall, and all toilet fixtures should contrast in color from both the wall and the floor. Operable parts of all toilet utilities and accessories should be installed between the heights of 800mm and 1100mm from the floor surface. Toilet door must be outward opening or sliding type. WC installed in the accessible toilet unit should preferably be wall hung. There should be a clear floor space of 900mm x 1350mm on the transfer side and in front of the WC in the accessible toilet unit. Guest Rooms It is good to have one accessible guest room in every twenty guest rooms. There should be an accessible route from the lobby with a clear opening door width of at least 900mm. There should be 1800mm x1800mm turning space in the room. Within the room there should be 900mm wide un-obstructive route to all furniture. Twin beds should have minimally a 900mm wide space between them. Bed height should be about 500mm from the floor including mattress. The study table should be minimally 900mm wide, 700mm deep and 760mm high with a clear knee recess 750mm high under the table. All knobs and handles should be lever type. All amenities such as a hair dryer and magnifying vanity mirror should be between 800mm to 1100mm from the floor. Fire alarm provided should be both audible and visible. All sockets should be between 400mm and 1000mm from the floor and 350mm from the wall corner. All switches and controls should be between 750mm and 1100mm from the floor. A. En-suit Shower Room and Bathroom The en-suite bathroom should have minimal internal dimensions of 2700mm x 2500mm. The width of the bath tub to be 700mm and the length between 1600mm to 1700mm and at a height of 480mm Taps should be mixer type with lever type faucets. Vertical grab rails, 500mm long to be installed at the tap side of the bath, at a distance of 600mm from the wall and at a height of 680mm from the finished floor. Horizontal grab bar, running across the length of the bath tub (and the transfer seat if any) is to be installed at 555mm to 580mm from the finished floor, Alternatively the horizontal rail can also be cranked at a maximum angle of 13 degrees to the horizontal from the center. Towel rail should be installed between 900mm and 1100mm from the floor level.
