INTRODUCTION
Tourism is one of India’s most important and fastest growing industries. Although India’s
share of global international tourism is relatively small in volume (about 0.40 per cent), however
the year 2003 saw tourism in India emerging as a major sector of the Indian economy.
International tourist arrivals in the year 2003 grew at 15.3 per cent over that of the previous year.
In absolute terms, the foreign exchange earnings increased from Rs. 14,195 crores to Rs. 16,429
crores.
Hotel industry is an integral part of the tourism sector. Overall, the Indian hotel industry has
shown an impressive 25.5 per cent rise in sales during 2003-04 as against a 4.3 per cent increase
registered during 2002-03.
“Hospitality industry in India has now firmly established itself as the provider of world-class
accommodation services. This has been made possible by the emergence of large Indian hotel
chains and the entrance of global hospitality players. The competition has ensured high level of
quality in services offered at the costs that are not prohibitive for the business traveler as well as
general tourists.”
The hotel is essentially building for providing a service to guest. The variation in hotel type is
extensive, ranging from the simple motel to the complexity of luxury city hotels or an extensive
tourist complex. Satisfactory planning will generate the efficient running and thus it is vitally
important for the architect to work in every close collaboration with his client and consultant
HISTORY OF HOTELS
Originally a “Hotel” is derived from a French word, which once meant a town mansion, a large
house, hall, viz., Hotel de Villa, City hall”. The first large hospices for travelers, built in
Washington, New York and Boston a century ago, were called “hotels”. These structures had no
equivalent in Great Britain or in Europe at that time. Thus when large American type inns were
built overseas, they were called hotels.
Our world is becoming more complex, and in the hospitality industry must be prepared to
consider a veritable upheaval in their thoughts and ideas as well as in their methods of operation.
This calls for an evaluation and reappraisal of their traditional philosophies and concepts of
construction and design.
In course last few years the demand on hotels and their facilities have increased considerably,
especially since expanding and flourishing economic conditions permit ever widening circles to
fulfil long cherished plans to travel. The present day guest’s desires are for a private, intimate
atmosphere, together with every modern comfort during the time of relaxation and rest. Not less
is the commercial traveller who needs a heaven in which he can relax in comfort and quietly
concentrate after a strenuous day’s work.
The modern hotel today is an extraordinary
complicated machine, a city within a city.
The 21st century guest and the new hotel. Who are the hotel guests of today and what do they do
in hotels? What are their expectations of a hotel and how can design address these different
needs, tastes and desires?
Style and service, comfort and luxury, personal and authentic, creative and intriguing. All these
and more are what the modern guest demands from a hotel, or so it seems…
GENERAL PRINCIPALS OF HOTEL DESIGN
The purpose of any hotel is to satisfy the particular needs of a selected client group at a suitable
price structure. This is achieved by erecting suitable buildings in the right location and by
running the hotel with an efficient operator, management, staff and publicity while providing
comfort and satisfactory environment to the client
Two principle factors govern the hotel design and hotel type: the type of guest to be
catered for and secondly the type of location of the site
Guest types.
1. Long term guest
2. Holidays
3. Conference
4. Short stay business
5. Day visitors
6. The nationality of guests
PRINCIPLE FUNCTIONS
Within the planning of hotel there are five principle functions to relate.
1.
The public area including access for traffic parking, loading and unloading,
entrance hall, reception, access for services and refused disposal. In large hotels
the general circulation area includes small shops or space for commercial display.
2.
Functions rooms which can range from a simple dining room to an extensive
complex of restaurants, cafeteria, bars, ballrooms, recreational, swimming pool,
quiet room, TV. Room, cinema and discotheque.
3.
Bedroom accommodation including washing facilities either as shared or private
bathrooms, linen stores, valet services, room food services etc.
4.
Staff facilities and administrative offices.
5.
Services rooms, boiler rooms, ventilation, and electrical intake.
To the operator hotel economics is very important. The operator should get an economic return
on his investment. The operator should be able to make one rupee per day for every thousand
rupees, which he has invested. This is an economic thumb rule. It should be remembered that
the economic operation of a hotel is entirely dependent on the efficiency of the working of the
back of the house.
Esthetics in particular might be vexing. Every wishes for an eye-catching design and most of
them require themed interiors for the sake of publicity. Very often it is extremely difficult to
reconcile these aims, working with strict financial controls and also produce good architecture.
An interior presents particularly great difficulties. A further difficulty may arise where two or
three level of clientele service are introduced. This is commonly done to widen the catchments
area of the enterprise.
Both hotel and public have outgrown their self-conscious attitude towards each other. Hotels
often assumed of patronizing, luxury in the part and clients were inclined to feel their status and
raised by entering such premises. Social standards and rising tomorrows guests may not be
satisfied by today’s amenities, a degree of built in flexibility is essential. The hotels should then
be upto-date for at least ten years, when minor modifications might bring it into line again.
Principle items significant to primary DESIGN OBJECTIVES would be:
The main issues to be touched in study are: a).Does the site enhance or support the primary marketing aspect like accessibility to the tourist
interest; suitable surroundings for leisure; appeal to commercial activities etc.
b). Does the site provides for; or is it accessible to transport facilities associated with anticipated
customers e.g. provision for private motor car, accessibility to public transport, communication
with airport or bus terminal, accessibility to motorway for hotels etc.
c).Does the site provide environmental conditions sympathetic to customers need e.g.
characteristic of leisure center, quiet at nighttime etc.
d)Does the site provide conditions in which image of hotel can be developed e.g. Prestige site in
commercial center.
METHODOLOGY
The method of working involves following areas of work:1.Understanding the hotel characteristics with the help of references and codes.
2.Collection of study materials from various sources
3. Library study involving study of hotel principles, examples of similar built projects, study of
criteria of space allocation etc.
4.Site analysis involving photographic survey, location, physical attributes and services survey.
.
5.Case study regarding critical assessment of the respective architectural solution.
6.Procurement of urban design guidelines and development controls from the local development
authority.
7.Consultations with the teachers and other experts including engineers and hotelier regarding
development of design.
CLASSIFICATION OF HOTELS
Government of India
Department of Tourism (H & R Cell)
1.
The department of tourism classifies functioning hotels under the star system, into five
categories from 1-Star to 5-Star for this purpose a permanent committee, the Hotel and
Restaurant Approval and Classification Committee has been set-up which insects the applicant
hotels to assess their suitability or otherwise for award o the Star category applied for. Based on
the recommendations of the HRACC, deserving hotels are awarded the appropriate star category
and are placed on the approved list of the department, Approved hotels become eligible to
various fiscal reliefs and benefits.
The Department intercedes on behalf on such hotels whenevenecessary to ensure their needs get
priority consideration from various concerned authorities. These hotels also get worldwide
publicity through tourist literature published by Department of Tourism and distributed by the
government of India Tourist Office in India and abroad. Approved hotels become eligible for
foreign exchange for their import of essential equipment and provisions and for their advertising,
publicity and promotion under the Hotel Incentive Quota Scheme.
2.
To be eligible to supply for classification, a functioning hotel must fulfill the following
minimum basic requirements.
The hotel must have at least 10 let able bedrooms.
Carpet areas in respect of rooms and areas of bathrooms should by and large adhere to the
following
CHECKLIST FOR
FACILITIES & SERVICES
1
2
3
4
5/5D
Comments
General
Primarily
transient,
full time operations, 7
days a week in season
Establishment to have
all necessary trading
license
Establishment to have
public
liability
insurance
24 hrs. lifts for
building higher than
ground plus two floors
Bedrooms, bathrooms,
public
areas
and
kitchens fully serviced
daily
Minimum 10 lettable
rooms. All rooms
without side windows /
ventilation
Minimum
size
of
bedroom
excluding
bathroom in sq.ft
Air-conditioning
N
N
N
N
N
Maximum 10% rooms for commercial use in
hotel block or as per local law. At least one
room equipped for the physically challenged
N
N
N
N
N
These documents are already detailed in
General Terms and Conditions
N
N
N
N
N
Public liability insurance has specified at a
minimum of Rs.5.00 crores
N
N
N
N
N
Mandatory for new hotels. Local laws may
require a relaxation of this condition. Easy
access for physically challenged persons
N
N
N
N
N
N
N
N
N
N
120
120
140
140
200
Single occupancy rooms may be 20 sq. ft. less.
25%
25%
50%
100%
100%
A clean change of bed
and bath linen daily &
between check-in
Minimum bed width
for single (90cm) and
double
Sufficient lighting, 1
per bed
Shelves or drawer
space
Opaque curtains or
screening
at
all
N
N
N
N
N
Airconditioning/heating depends on climate
conditions & architecture. Room temperature
should be between 20 & 28 Degree C. for 4 ,
5 and 5 Deluxe (the % is of the total
number of rooms)
Hotels may have a guest-triggered system. For
1 & 2 on alternate days. Definitely required
between each check-in
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
windows
A mirror, at least half
length (3 feet)
A ‘do not disturb’
notice
Night spread/bedcover
with rightly turndown
service
In room safe
Mini bar/fridge
Suites
Bathrooms
Percentage of rooms
with
dedicated
(private) bathrooms
with room
Minimum Size of
Bathroom in square
feet
Communal Bathrooms
on same floor as
rooms for 1 & 2.
Access not through
Public areas, Kitchens
etc.
Floors and walls to
have
non-porous
surfaces
Hot and cold running
water available 24
hours
Bath tubs / shower
closet
Water saving taps /
shower
Energy saving lighting
N
N
N
N
N
N
N
N
N
N
N
N
N
Contents must conform to local laws
N
N
2% of room block with a minimum of 1
25%
75%
ALL
ALL
ALL
Dedicated bathrooms need not be “attached”
but must have private access
30
30
36
36
45
25% of bathrooms in 1 & 2 to be Western
style WC
N
N
NA
NA
NA
All bathrooms, shower stalls lockable. Toilet
area to have sanitary bin with lid.
N
N
N
N
N
D
D
N
N
N
In 4 plus hotels, some rooms should offer
this option to the guest.
N
N
N
N
N
N
Public Areas
A lounge or seating in
the lobby area
N
N
N
N
N
Reception facility or
N
N
N
N
N
Size would depend on check in pattern. There
should be at least one telephone no higher than
24" from floor level in 5/5- D
Manned minimum 16 hours a day. Call service
means to call attention
Accommodation, F &
B and other tariffs
available
Heating and cooling to
be
provided
in
enclosed public rooms
Public rest rooms for
Ladies and Gents
Ramps with anti-slip
floors and handrails at
the
entrance.
Minimum door width
should be 32" to allow
wheelchair access and
other facilities for the
physically challenged
Facilities for aurally /
visually handicapped
Food & Beverage
Early
morning
beverage service
Dining Room serving
Breakfast & Dinner
Multi
cuisine
restaurant
on
premises
Speciality restaurant
24 hours coffee shop
Full service of all 3
meals in Dining room
Room service of full
meals
Room
service
of
alcoholic beverages
Bar
Kitchens
Refrigerator
deep freeze
with
24 hours
N
N
N
N
N
To be displayed in room.
N
N
Temperatures to be between 20-28 degrees
celcius.
In 1 and 2hotels, this may be unisex. (4
& above should have facility for physically
challenged persons)
Fire and emergency alarms should have visual
& audible signals. Wheelchair access with
suitable table in at least one restaurant.
N
N
N
N
N
D
D
D
N
N
D
D
D
D
D
N
N
N
N
N
This may be room service or a self-making
facility.
N
N
N
N
N
Meal times to be displayed. Service to start by
7 am and finish no earlier than 10 pm.
Minimum one hour per meal service. Break
fast may be Continental. 1 hotel without
dining room must offer service in rooms.
D
D
N
N
N
D
N
N
D
N
N
N
N
N
N
N
In 1 & 2 this is necessary if no Dining
room. 3 must offer light (pre-plated) meals.
N
N
If permitted by local law
N
N
If permitted by local laws
N
N
Capacity based on size of F & B service.
N
N
N
Segregated storage of
meat,
fish
and
vegetables
Tiled walls, non-slip
floors
Head covering for
production staff
Daily
germicidal
cleaning of floors
Clean utensils
Six monthly medical
checks for production
staff
All
food
grade
equipment, containers
Ventilation system
First –aid training for
all kitchen staff
Drinking water
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
Garbage
to
be
segregated – wet and
dry
Receiving and stores
to be clean and
distinct from garbage
area.
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
Uniforms to be clean and in good repair
N
N
N
May be relaxed outside the 8 metros / sub
metros
This may be relaxed for hotels in rural,
pilgrimage and hill areas.
Staff Quality
Staff Uniforms for
front of the house
Front
office
staff
English speaking
Percentage of staff
with minimum one
year certificate course
from
Government
recognized catering /
hotel institutes.
Staff
Welfare
Facilities
Staff rest rooms
10%
15%
20%
25%
30%
D
D
N
N
N
/
Meats & fish in freezers. Vegetables must be
separate
Water treated with UV + filteration is
acceptable
To encourage recycling wet garbage area to be
air-conditioned for 3 – 5 D
Staff locker rooms
Toilet facilities
Dining area
D
D
N
N
N
N
N
N
N
N
D
D
D
N
N
N
N
D
N
N
Service can be next day. In resort destinations,
hill, rural & pilgrimage areas dry cleaning
services may be relaxed.
N
N
N
Guest should be able to travel from hotel
N
N
N
May be charged
N
N
N
Ice machines accessable to guests are
acceptable. May be placed in corridors for 4,
5 & 5-D
5/5D
Comments
Guest Services
Valet
(Pressing)
services to be available
Laundry and Drycleaning service to be
provided
Paid transportation on
call
Shoe cleaning service
Ice – from drinking
water – on demand
CHECKLIST FOR
FACILITIES & SERVICES
Access to Travel desk
facilities
Left luggage facilities
1
N
2
3
N
N
N
N
This need not be on premise for 1 to 3 hotels
N
N
N
N
N
N
This must be in a lockable room / 24 hour
staffed area.
This may be a chargeable item
N
Indian system of treatments to be offered
Provision
for
emergency supplies –
toiletries / First aid kit
Health
/
Fitness
facilities
Beauty saloon and
Barbers Shop
Florist
Shop / kiosk
Money
facilities
Bookshop
D
N
D
D
N
N
N
N
D
N
N
N
changing
Safety & Security
Staff trained in fire
fighting drill
Security arrangements
for all hotel entrances
Each bedroom door
fitted with lock and
key, view port /
4
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
News land, toiletries, novelties, games in
resorts
Quarterly drill or as per law.
A safety chain/ wishbone latch is acceptable in
place of view port / peephole
peephole & internal
securing device
Safekeeping facilities
available
Smoke detectors
Fire and emergency
procedure
notices
displayed in rooms
behind door
CHECKLIST FOR
FACILITIES & SERVICES
Fire exit signs on guest
floors with emergency
power
Staff trained in first
aid
First aid kit with over
the counter medicines
with front desk
Communication
Facilities
A
telephone
for
incoming & outgoing
calls in the room
PC available for guest
use
with
internet
access
E-mail service
Fax and photocopy
service
In Room Internet
connection / dataport
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
2
3
N
N
N
N
N
D
D
N
N
N
N
N
N
N
N
N
N
N
N
4* plus should have direct dial and STD / ISD
facilities. 1*, 2* and 3* may go through
exchange
N
N
N
N
N
N
This can be a paid service. Upto 3*, PC can be
in excutive offices. Internet subject to local
access being available
Subject to local internet access being available.
N
N
N
1
4
5/5D
These can be battery operated
Comments
CPR / choking and regular first aid
N
Subject to local internet access being available.
N
This should be a dedicated area. In hill, beach
destinationst and pilgrimage centres this may
be relaxed.
This can be relaxed for hill destinations.
Business Centre
N
Swimming Pool
N
Parking Facilities
Conference facilities
Note: D = Desirable,
N= Necessary. There
is no relaxation in the
necessary
criteria
except, as specified in
the comment column.
D
D
N
N
N
D
D
D
Should be adequate in relation to the no. of
rooms & banquet / convention hall capacities.
Exclusively earmarked accessible parking,
nearest to the entrance for physically
challenged persons.
REQUIREMENT ANALYSIS
1.
PUBLIC AREA-I
1.)
Main lobby
2.)
Executive lobby
3.)
Lobby for disco, bar and coffee shop
4.)
Front office
5.)
Post office
6.)
Currency exchange counter
7.)
Travel agency office
8.)
Shopping arcade
9.)
Exhibition hall
10.) Audio visual theater
11.) Banquet area
12.) Health club
13.) Coffee shop
14.) Toilets
2.
SERVICE AREA1.)
Main Kitchen
2.)
Banquet pantry
3.)
Loading dock
4.)
Receiving area
5.)
Purchasing office
6.)
Locked store
7.)
Empty bottle store
8.)
Trash holding area
9.)
Room service area
10.) Chef’s office
11.) Stores
12.) Bellmen’s area
13.) A.H.U.
14.) Electric panel room
15.)
16.)
Pump house
Transformer
3.)
PUBLIC AREA-II
Main restaurant
Restaurant for executive area
Bar
Health club
Exhibition hall
Meeting rooms (2 nos)
Conference hall
Toilets
Membership office
SERVICE AREA
1)
Satellite Kitchen (For Main Restaurant)
2)
Satellite Kitchen (For Executive Restaurant)
3)
A.H.U. (2Nos)
4)
Electric panel room
PUBLIC AREA (on each floor)
Double Bed Rooms
Suites
SERVICE AREA (on each floor)
Pantry
Linen room
A.H.U.
Electric panel room
OTHER SERVICES
Guest parking
Staff parking
Laundry
Linen room
Soiled linen room
House keeping
Lost and found room
Housekeeper’s office
Uniform issue store
General store
Electrical workshop
Plumbing workshop
Mechanical plant
Emergency generator room
Meter room
Air conditioning plant
Telephone exchange
T.V. control
Time office
Employee’s kitchen
Employee’s dining room
Gent’s change room
Lady’s change room
A HOTEL IS BASICALLY DIVIDED INTO TWO PARTS:
(A)
FRONT TO THE HOUSE:
Receives the guests and provides various facilities such as restaurants lobby, lounge, bars,
swimming pool, health club, shopping arcade, banquet facilities, conference facilities and
accommodation.
B) BACK TO THE HOUSE:
Back up the services to the front of the house to make it comfortable. These backing up facilities
include staff facilities, storage area (for food, linen, crockery, Weber, stationary etc), kitchen and
other food preparation areas, laundry, housekeeping, plant room, boiler rooms, electricalsubstation, telephone exchange workshops and office.
CIRCULATION:
In planning proper circulation is key factor. A good functional hotel is the one which circulation
is done out so that there is minimum of overlapping of functions. The four generators of
circulation are:-
1.
CUSTOMERS:
From parking and garaging area will pass the entrance and reception, then split in two directions,
lifts, staircases and corridors, leading to bedrooms or access to public rooms, customers must not
be allowed to pass from their bedrooms direct the car park without passing reception.
2.
STAFF:
They will start from staff housing, via their own entrance and changing rooms to kitchen,
services areas, bars, workshop and so on.
AT some points their path may coincide with
customers path (this applies particularly to bedroom staff).
3. DELIVERIES:
Two main lines of access will be required first of all food dry goods, stores, fuel and other
deliveries leading to bulk stores and to individual departments, second the customers luggage left
to bedroom corridors.
4.SERVICES:
All mechanical aides, electrical and electronic equipment must be distributed in accessible ducts
conveyors for transport of goods must be built in where required.
KITCHENS AND RESTAURANTS:
From service point of view, it is always advisable to have kitchen and restaurant one, one level
often this is possible only by allocating two floors to the pubic wing, one of them used
exclusively for feeding. In such cases delivered as well as daily stacking-up well have to be
effected by lifts and hoists permits remote from the kitchen and services such as roof tops or
beach restaurants though supplied by cleaned and even semi-cooked food from a central source,
must have their separate kitchen and services facilities.
PUBLIC AREAS:
1.
ENTRANCE AND RECEPTION:
The impression created by the main entrance is important since it trends to typify the type of the
hotel. It must always be clearly defined and provide direct areas to the hotel reception. Special
lighting may be needed to accentual and entrance.
2.
ENTRANCE DOOR & LOBBY:
Doors should have sufficient clear width to allow porter and bags (a minimum of 900 mm clear
opening). A vestibule lobby should normally be provided. If possible, automatic opening of the
doors should be done.
3.
FLOORING:
An area of transition is needed at the entrance before using fine floor finishes allow for dirt and
patches of wear from foot trafficker.
4. BAGGAGE HANDLING:
A special baggage entrance may be necessary, especially if there are mass arrivals of baggage
from tours control is normally by a porter with easy access to baggage lifts where baggage is
taken by hand or conveyor belt directly from the street to baggage room and then by goods lifts
to the bedrooms.
5.RECEPTION:
Reception desk should be so located so that it is easily identified by the guest immediately on
entrance and is also on his route to lift and stairs. Separate counter facilities are usually provided
for inquiries and for guests checking in and out of the hotel.
6.OFFICES:
To facilitate supervision and attention of the manager, his office should be sited near the
reception area other offices, accounting rooms and records files need not necessarily be in
vicinity by there must be good communication system between reception desk and offices,
including means of rapid transportation for documents.
Office space for the front office manager, head cashier and other personal is usually required. In
a small hotel the reservation office may serve for general administration. An office for the front
office of manager with direct entrance from lobby, as well as from the operational area is
generally necessary.
7.
CLOAK ROOM:
Toilets and restroom cloak and toilet facilities must be provided near main lobby:
----Restaurants and private dinning rooms
----Banquet halls
----Ballrooms
----Conventional rooms.
By careful location, the first two may be combined but separate provision is necessary for large
banquet and convention areas.
The cloakroom and restrooms should be sited adjacent to
corridors leading the restaurants and bar areas.
8.
LOUNGE:
The traditional image of a lounge as a district room is changing and lounge space may now often
be limited to the irregular areas joining the reception to other rooms or more profitably. It may
be associated with the bar, isolated lounges earn no revenue, and the lounge must be associated
with liquor services or have a special section as a tea lounge.
9.DINNING ROOM, RESTAURANTS, COFFEE SHOPS:
The dinning room is usually open to non-residents so there should be convenient from outside
the hotel in addition direct access for resident guest. The range of dinning accommodation may
include general restaurants special restaurants and buffer bars. In every case, the dinning room
requires to the positioned adjacent to a kitchen or savory from which there is direct and
convenient access. Where several kitchens are involved these may be operated as a collective
unit with the bulk of food preparation being carried out at a central point.
(a)
RESTAURANT:
Design requirements: Specially designed to complement the food &services. The deco
is invariably, sophisticated and themed, with many focal points of activity and
interest. Personalized sealing are separated by individual lighting or by screens.
The entire area should be flexible in layout.
(b)
COFFEE SHOP:
Quick meal service usually with restricted choice of dishes, prepared to order by fast
grilling, frying and microwave heating open long periods. Design requirements,
individual stylized design with flexibility to allow for sub-division and variation
in atmosphere at different time of day are usually specified. Loose, chairs and
tables suitable for pairing groupe. The wall & floor surfaces may be of hard
exposed materials but with parts carpeted and lined with softer.
(c)
BAR:
The décor should be inviting and relaxing but must clash with that of the restaurant in
style or flamboyance. A large open void is less inviting than one, which is broken
up into smaller more intimate areas. The latter scan be achieved by providing
alcoves, screens, dwarf partition or changes in end. A high standard of AC (7-8
air changes/hr.) is essential to remove cigarette smoke and odour to cope with
varying rates of occupancy.
10.
FUNCTION ROOMS & BANQUET HALL:
Large rooms are usually designed to be multi-functional since cost involved in providing this
space are high and may be justified only by frequent use. A room of this type may be adopted as
a ballroom, banquet hall, conference or exhibition hall by substitute different furniture and floor
cover or by other means. Considerable storage space is needed for furniture, carpets and other
equipments, which must be sited conveniently near.
A large part of hotel business is concerned with letting rooms for various types of functions. Not
only is this a source of direct revenue but is intends to increase revenue from other hotel
facilities-guest rooms, bars, restaurant and to ensure greater utilization of kitchens, engineering
plant and staff.
Rooms are designed as multi-functional to ensure frequent use. A large room may be adopted as
banquet hall, convention or exhibition hall. In planning for multi-functional use of rooms
important features are:
----Car parking space additional to normal provision.
----Access and circulation routes, including fire safety requirements.
-----Cloakrooms and toilet facilities
-----Entrance (personal and guest)
-----Provision of cocktails.
GUEST ROOM DESIGN:
Everything that has been said about hotels so far may be considered peripheral to the prime
product that a hotel has to offer, namely the guestrooms. This is the final product that is to be
sold. Many hotel operators believe that the guestroom and the guest bathroom leave more
lasting impression on the lodger than any other interior space. This is because guestrooms
residential character and the deficiencies in the layout or equipment, working light switches at
the entrance and adequate mirror or counter area in the bathroom or chair arms that won’t fit
under the table are more obvious to the traveler. Thus the designer should keep in mind the
following points before he sets out to design the guestroom:






Determine the lodging guest
Determine the guestroom dimensions
Determine the type of guestroom beds
Determine the no. and type of suites
Specify the interior design budget
The selection of proper room mix is important because it influences the hotel’s ability to
rent 100% of its rooms and to generate the maximum revenue.
 In general terms the transient business person needs single accommodation, the
convention and group markets need double rooms and the tourist / leisure markets need
rooms to sleep two or more guests. Therefore, guestroom design must reflect the needs
of the lodger.
Minimum carpet area for 5-star hotels set by Department of Tourism (Govt. of India) is:
For double room ----------------- 200sqft
Attached Bath ----------------- 45sqft
.
LIVING AREA
BATHROOM
TOTAL GUESTROOM
Feet (meters)
Area
Feet (meters)
Area
Feet (meters)
Area
BUDGET
11-6 x 15-0
(3.5 x 4.5)
172
16
5-0 x 5-0
(1.5 x 1.5)
25
(2.3)
11-6 x 20-6
(3.5 x 6.2)
236
(21.9)
MID
PRICE
12-0 x 18-0
93.6 x 5.5 )
216
20.1
5-0 x 7-6
(1.5 x 2.3)
37
(3.4)
12-0 x 26-0
(3.6 x 6.6)
312
(29)
1ST
CLASS
13-6 x 19-0
(4.1 x 5.8 )
256
23.8
5-6 x 8-6
(1.7 x 2.6 )
47
(4.4)
13-6 x 28-6
(4.1 x 8.6 )
378
(35.2)
LUXURY
15-0 x 20-0
(4.5 x 6.1)
300
27.9
7-6 x 9-0
(2.3 x 2.7 )
71
(6.6)
15-0 x 30-0
(4.5 x 9.1)
450
(41.8)
BEDROOM TYPES:
The exact dimension of each room can only be settled once the room has been planned in
detail. Quite small variation may make all the difference to the proper placing of bed and other
furniture.
Basic Units: The shape and to some extent bedroom size will be governed by positioning of
bathrooms, as there has to be an individual bathroom with each bedroom. There are broadly
three relationships:
Plan arrangement with bathrooms on external walls:
There is only one important advantage in this arrangement:
that of easy natural ventilation.
Its greatest failing is that the service duct can be inspected
only from the bathroom or bedroom and workmen passthrough the room to reach it.
In most cases where rooms are on both sides of the corridor,
two separate drainage systems are necessary. Since the
external envelope of the bedroom units is very much greater
than with an internal bathroom arrangement, their building cost is higher and as the bedroom
window inmost cases is recessed, a certain amount of light and view from the bedroom is lost.
BATHROOMS BETWEEN BEDROOMS: one external and one internal
The worst feature of this arrangement is the undue elongation
of the corridor. This is costly in capital expenditure and
slows down servicing.
Since if there are two bathrooms adjacent, one of them
must be internal, the ventilation problem is only half
solved.
The common duct can be reached only from one of the
bathrooms, which again requires access through the room.
There are few arguments to commend such an
arrangement.
PLAN ARRANGEMENT WITH ALL INTERNAL
BATHROOMS
In this case the bathrooms require artificial ventilation
and lighting. However, the common duct can be , if
wellplanned, serviced from the corridor, and widths
ofbedrooms along the outer walls kept to a minimum,
thusreducing the length of the corridor.The lobby can be
open to the bedroom or separated by door. If open it can be
used as a dressing area between room and bathroom. This
type of layout is commonest and widely adopted in
most of the hotels.
SERVICING OF GUEST ROOMS:
Access for housekeeping, room service and maintenance must be carefully planned to ensure
efficiency without unnecessary disturbance to the guest.
Provision should be made for
separation-----service areas and elevator lobbies separated from guest circulation.
TRANSPORTATION:
Needed supplies, food services, Circulation----The layout must provide convenient and efficient
circulation and separate routes for guest staff and service personnel. This is important to:----Enable the service facilities to be purposely planned for efficient operation.
----Facilitates control, supervision and security corridors and stairs.
Width of corridors to guest rooms and for servicing are 1.2m to 1.4m. They must be separated
from other corridors and here consideration of convenience, noise attention & privacy are
important aspects of planning.
The minimum flight for stairs is 3 risers & the maximum landing 16 risers. Landing must
continue the same width as stair and be at least 1050 mm. Trends & landing must be solid and
the whole construction fire resisting.
HOUSEKEEPING:
The number of guest rooms, which can be given efficient attention by 1 attendant, varies from 12
(luxury) to 14-16 (average) to 18 or more (economy) on each floor.
SERVICES:
1.
STAFF:
The ratio of numbers of staff to guest varies widely with the standard of accommodation and
service provided and with the design of the hotel. For luxury hotels a ratio of 1:1 or higher is
common but considerable reductions can be achieved by design to facilitate service and
maintenance and many modern hotels providing equally high standards have staff, guest ratio of
0.5:1 or less. Similarly, the number of rooms, which can be effectively served by a maid, is not
constant but varies from about size to twenty rooms or more, with the average of about 10 to 15
rooms depending on several features including the type of furniture and furnishing in the rooms.
2 LAUNDARY AND LINEN ROOM:
Design will depend on whether linen is to be hired from a contractor or owned by the hotel and
it’s the latter, whether it is to be sent to an outside laundry or laundered within the hotel. If hired
space must be provided for 3 days supply.
3. KITCHEN
Catering and kitchen planning have undergone great upheavals during the last few years and firm
guidance on kitchen design is impossible unless a detailed brief has been obtained. Kitchen
specialties may be required. Ideally there should be only one kitchen, which provides for all
catering in the hotel.
The kitchen areas depend on the number of meals to be served per day and number of meals at
peak period.
TOTAL AREAS (sq.m)
05
116
171
NUMBER
PERIOD
100
200
400
OF
MEALS
AT
PEAK
4.ENGINEERING:
In every hotel, there are engineers, which are extremely important to sufficient running of a
Hotel and must cover a wide range of skill. It is important that should be maintenance manual,
which includes position and details of all services.
5.MAINTENANCE WORKSHOP:
----Work area
----Area of temporary storage of furniture
----Security area for equipments
----Separate furniture shop required.
6.TIME KEEPER SECURITY:
There should be only one staff and goods entrance and exit to allow checks on all goods received
and all staff moving into and out of the hotel. Refuse disposal rooms may have internal and
external doors. The latter should be under the direct supervision of the doormen to prevent the
goods being smuggled.
7. SERVICE ROOMS:
Service rooms for room services may either be separate maids may share. There is probably one
large service room per room per floor to accommodate as many maids as the servility module
requires.
Full room service needs a central pantry, a linen storage and partial room service normally
requires only a floor pantry.
STANDERDS FOR SERVICE SYSTEM IN A LUXURY HOTEL
1) WATER SUPLY
Large quantities of water are required for personal use, food preparation, cleaning, fire
fighting, cooling and softening plat, boiler laundry, swimming pool and recreational use.
a)
Average quantity required per head per day of cold water:
Hotel guests
135 liters
Residential staff
90 liters
Non residential staff
b)
C)
D)
45 liters
Supply temperatures:
Guest room hot water
50º C
Hot water for dishwashing
60ºC
Chilled water for drinking
10º C
Discharge rates of various outlets (hot water and cold water):
Bath
0.40-0.30 lit/sec.
Lavatory basin
0.10-0.20 lit/sec.
Shower spray
0.10 lit/sec.
WC flushing cistern
0.10 lit/sec.
Domestic tank
0.30-0.20 lit/sec.
Hot water storage and boiler capacity:
Storage
45 lit/person
Boiler capacity
1200 lit/person
2) SANITATION AND DRANAGE
The design construction and installation of soil waste pipes has undergone drastic change in
recent years with emphasis on saving of cost and assembly.
a) Typical standards for effluents maximum values:
Biochemical for Oxygen Demand (B.O.D.)
50ppm
Suspended solids
30ppm
3) HEATING VANTILATION AND AIR CONDITIONING (H. V. A. C.)
a) Internal environment standards (Day/Night)
Winters
24ºC
Summer
20º-22º C
Relative humidity
40-60%
Fresh air supply
25º C
Air filter efficiency
95%
Noise level
25-30 db
Max. air movement
0.15 m/s
b) Fresh air requirement for fully air conditioned area- minimum values (person/sqm )
hotel rooms
8 lit/sec.
Restaurants
12 lit/sec.
Cafeteria
10 lit/sec.
Cocktail bars
12 lit/sec.
Banquet room
6-8 lit/sec.
Corridors
1.3 lit/sec.
Toilets
10 lit/sec.
Restaurant kitchen
20 lit/sec.
c) Recommended values of air change per hour different areas:
Guest rooms
1
Kitchen
20
Foyer, circulation area
1.5
General cooking zone
40
Public room / dining room
2
Banquet cooking zone
60
Entrance lobby
3
Sanitation facilities
3
Changing and drying room
3
Laundry
15-20
Public convenience
8-10
d) The average heat output per person is taken as 1 watt = 3.5 BTU/ hr:
Restaurants, meeting places and office
145 watts
Lobby, main circulation and bars
205 watts
Dance hall
265 watts
Kitchen and laundry
410 watts
e) Duct work is designed for air velocity of 15-20 m/s (for ducts of primary air) and 3-7.5 m/s for
final ducts.
f) Mostly low pressure of hot water heating is done through fan coil units at an operating
temperature of 60º C.
g) The capacity of total chilled water should be 120-140 % of peak hour demand.
4) ELECTRICAL DISTRIBUTION AND INSTALLATION:
a) The minimum capacity of primary transformers should be 150 % of peak load requirements.
b) The generator should be at least 30% of peak load requirements and it should cover:

Lighting and all exit signage, 50% of stairways, 20% of corridor and 10-20% of
all public area.

Telephones.

Fire alarms and all other warming device.

All sewage pumps

Water pumps where necessary to maintain hot and cold water supply and partial
heating and cooling.

Passenger elevators

Partial services to kitchens

Food refrigerators and cold storages.
5.VERTICAL CIRCULATION- ELEVATOR AND ESCALATORS:
a) Equipments must have large margin of strength with usually4 cables, each capable of
supporting the full load.
b) Car speed for hotels are:

4-8 storeys
1.25m/s

8-12 storeys
1.25m/s

12-16 storeys
2.40 m/s
c) Usual capacity 6-12 persons (1100 – 1600 kg.)
d) Services elevators and guest’s elevators should be in a ratio 1:3.
e) Service elevators shell open in a service lobby of minimum 2100 mm. Width.
f) Escalators are provided with 30 deg. Angle. Typical types used in hotel are:
Speed m/s
width in mm
capacity in passenger / hr.
0.45-0.60
810
5000
1000
7000
1200
8000
6) FIRE PROTECTION;
a) Water pressure for fire fighting is usually 83 kn/sqm 12(psi) – 552 kn/sqm (80 spi)
b) Sprinkler with automatic opening at a set temperature of 57º-71 º C at intervals of about 3.34.3m in corridor, public rooms, lobbies, etc.
c) hose reel placed on escape on escape routes ( e.g. adjacent to staircase) 20m apart. The
discharge rate should be at least 0.4 lit/sec.
SPECIAL HAZARDS:
a)
Interior finishes can become source of fire spread. Non-combustible or fire
retardant finishes should be used.
b)
Furnitures, seatings, walls, railings and various other fixtures should be viewed
from fire safety angle also.
c)
Furnishing add great deal to the fire load in hotel. Consideration should be given
to furnishing which have been treated for fire retardance. If this is not possible,
reliance must be placed on rigorous fire prevention measures.
d)
Protection from lighting : lighting can cause fire, if building is housing
combustible materials. All multi storeyed hotels should be adequately protected in
accordance with IS:2309
FIRE FIGHTING
Firefighting, fixtures and hydrants in multi storeyed hotels constitute built in fire
detection and suppression system and portable fire protection appliances. These are
automatically and manually operated. It is essential that:
a) the system is suitable for the risk to be covered.
b) Installed correctly.
c) Maintained in serviceable condition at all times.
d) Staff is trained in their correct operation.
FIRE DETECTION AND ALARM SYSTEM:
Automatic fire detectors may be sensitive to heat and smoke product of combustion.
These can be arranged to sound a local alarm, shut down or start machine, close/open
doors, close dampers or trigger a fixed tire extinguishing installation. Manually operated
electrical fire alarm system is installed to enable the occupants of the hotel to rise, at the
same time giving a visual indication of the floor, when a fire breaks. The wiring and
control panel must meet the requirements given in IS: 2189. The system is operated on
batteries of adequate capacity; trickle charged fro, the electrical mains.
COMMUNICAION SYSTEM:
It is sued to announce instructions concerning the emerging to occupants of
various floors of the hotel. A public address system is installed fort the purpose. Speakers
are located on each floor and in the basement and lift machine rooms. It should be
possible to be communicating with the control room from all the floors.
SYSTEM EMPLOYING HALONS:
These are of total flooding or local application type. The automatic gas release is
actuated by detectors and can also be used for protection of transformers and switchgear
in the electrical substation. In accordance with National building Code if India 1983.
STATIONARY FIRE PUMPS
These are single/multistage centrifugal type; installed near the water storage tank
and arranged to discharge, direct through a common header, into the wet riser downcomer/riser, main/ sprinkler installation. The usual capacity required is 2400 lit/min. at a
pressure of 3kg/cm sq at the top most sprinkler head.
PORTABLE FIRE EXTINGUISHERS:
These are basically first aid appliance used immediately on detection of fire.
7. AIR CONDITIONING SYSTEM:
1.
The process treating air so as to simultaneously control its temperature, humidity,
purity and distribution to meet the requirement of the conditioning space, for this the sir
must be heated/cooled, supplied to the conditioned space without uncomfortable draft,
filter and control.
2.
Air-conditioning system selection:
Depending upon the type of the load and use, following are suitable air-conditioning system:
Load
Units Suitable
a.
Up to 5 tons
Window units
b.
From 5 to 40 tons
Package units
c.
From 40 to 100 tons
Direction expansion plant
d.
Greater than 100 tons
Central system
in many sized hotel, air-conditioning load required is greater than 100 tons, we have to go
for chilled water system with air handling units and individual room control with fan coil units of
the Central plant, is available in compressor. These can be –(a) Reciprocal pump or (B)
Centrifugal reciprocal pump
Major component of air- conditioning system are:
a.
Air- conditioning plant room
b. Air- handling unit room
c. Fan coil unit
d. Cooling tower
Air- Conditioning plant room:
Area requirement 100 tons requirement per about 100 sqm.
45% investment goes in plant room.
Height for air- conditioning system = 4.2m.
Fire Exit Equipment:
There should be two independent exits. Provision for emergency lights and emergency exits.
Plant room:
This room should be totally enclosed, should have artificial light and mechanical ventilation.
Plant rooms should be acoustically treated, the treatment is in form of polythene lining covered
with perforated aluminum sheet.
Air Handling Room
Function – clean, cool and re circulate air.

Components: Filter to remove dust, cooling coil for cooling of air, fan air is pressurized
to go into system.

Requirement: Chilled water, drainage, and fresh air from outside.
Air handling units should not be used as garbage room but should be used for keeping
A.H.U. panels. No combustible materials should be kept in this room to avoid fire hazards.
8. PLUMBING SYSTEM:
1. Water supply system:
Source of water:
The source of water supply could be one of the following:
1.
Municipal supply from mains running near the premises.
2.
Sub- soil, open wells, tube wells, etc.
Hydro Pneumatic System:
This is variant of direct pumping system. A pressure vessel is installed on the line
to regulate the operation of the pumps. This system generally eliminates the need for an
overhead tank and can supply water at a much higher pressure than available from
overhead tanks particularly on upper floors, resulting in even distribution of water on all
floors.
Overhead tank distribution:
The system comprises of pumping water to one or more overhead tanks place at
the top most position of the building. Water collected in the overhead tanks is distributed
in various parts of the building by a set of pipes. Distribution is accomplished by
providing down takes to various fixtures.
9. DRAINAGE AND WASTE WATER DISPOSAL:
Hotel buildings have basically five major system of drainage as follows:
a) Soil and west pipes
b) Drainage piping at basement ceiling levels from upper floors
c) Basement drainage
d) External drainage
e) Rain water disposal
Soil pipe system
There are two types of soil pipe system generally used for collection and disposal of soil
and waste water from various toilet fixture in a building,. Each system is adopted in
accordance with the local bye-laws, materials available, planning of toilet layout etc.
Basement drainage:
In basement mere provision of pump is not enough. Suitable drains, drains, either open
channels with cast iron grating or pipes with inlets at reasonable intervals have to be
provided, the flooring must be sloped towards these drains to avoid stagnation of water in
the floors.
10.
ELECTRICAL DISTRIBUTION SYSTEM
Electrical supply
Electrical transmission is at high voltage, i.e. at 66,000 volts. It is stepped down to 33,000 volts;
incoming power to substation can be 33,000 volts or 11,000 volts. For lower voltage tariff is
higher. User requirement is 440 volts. At the boundary, dropout switch is provided. Armored
cable (insulated with steel coil) are linked to substation.
Substation
Most power authority requires substation on the ground floor level. If there are two basements,
substation can be persuaded in the upper basement. It should be accessible directly from ground
floor level. Substation houses heat producing and vibration transformers. Intakes requirement if
the substation is owned and operated by the local electrical board. Their major components of the
substation are:

High tension room

Transformer

Low tension room
SERVICES:
1.
DRAINAGE:
All the soil and waste from guest rooms will be collected into 4” and 3” dia pipe respectively
from each service duct and then taken horizontally to the septic tank located within the site. The
collection from the kitchen will be through a suitable gully trap
The rainwater from the roofs and pavements and parking lots will be drained out through a
specific grid of design to the drainage. Garbage will be kept in an air-cooled room pending
removal to the garbage it. It is convenient to the Kitchen, directly down to the basement where it
is removed accordingly.
2.
AIR-CONDITIONING:
Total A/C plant area calculated to be around 6 meter in height. It is proposed to install chilled
water units / compressors, which will produce chilled water to be circulated through A.H.U.S
and fan coil units.
Total A/C load=
15.00 sq.mt/t
=
1131.13
=
1131 t
Hot water boiler with an 8000 gallons hot water storage tank will be provided. The storage tank
as well as the while pipe will be insulated. These facilities have been provided in boiler room.
3.
ELECTRICITY:
Electrical power requirement for the Hotel are estimated as follows:----- Lighting with lifts & pumps etc.
(a) 30 w/sq.m (source N.B.C) =
565 KW
-----
Air Conditioned (a) 100 w/sq.m of the air
Conditioned Area = 1757.5 x 100
=
1697 KW
Total
=
Net electrical load
= 0.7 x 218 KW
=
2353 KW
1647 KW
4.
GENERATOR:
Two 200 KW Diesel generator is envisaged to cater for uninterrupted electricity supply. The
generator will be located in a separate room and will come into operation due to main failure
automatically.;
5.WATER REQUIREMENTS
The requirement for the proposed Hotel is estimated as follows:-
(i)
Domestic @ 145 1/bed/days =
72500 1/days
(ii)
Public Toilets (including staff)
=
22725 1/days
(iii)
Kitchen
=
21000 1/days
(iv)
Make up water for A/C plant 5/1/ton/hr = 5 x 1175 x 24=141000 1/days
(v)
Make up water for swimming pool @ 301 sq.mt of 200 sq.mt=6000 1/days
(vi)
Back wash requirements = 9000 1/days
(vii)
Fire fighting requirements (source N.B.C)
Under ground static tank
1.00,000 lt.
Terrace tank
20,000 lt.
(viii) Laundry @ 10 1/1b of laundry 10 x 1b x 196 x 10
(ix)
=
19600 1
Horticulture @ 5 1/sq.mt./day
Total = 234110 1/days
Which includes tank at terrace level for fire fight and did not consider
underground static tank for fire fighting. Considering water storage space for 3
days, then total water requirements = 3 x 234110 = 702330 lts.
So, Storage space required
=
702.33 cubic meter.
ADVANCE OBJECTIVE
ENERGY EFFICIENCY OF HOTELS
CHAPTER 1 :
INTRODUCTION
1.1.
Energy consumption in hotel industry.
1.2.
The Waste of Energy (The Reality)
1.3.
Aims & Objective
1.4.
How to create energy efficiency in a hotel(a
brief)
1.5.
Concept of design side management(DSM)
1.1 ENERGY CONSUMPTION IN HOTEL INDUSTRY
*Tourism is one of India’s most important and fastest growing industries. Although India’s
share of global international tourism is relatively small in volume (about 0.40 per cent), however
the year 2003 saw tourism in India emerging as a major sector of the Indian economy.
International tourist arrivals in the year 2003 grew at 15.3 per cent over that of the previous year.
In absolute terms, the foreign exchange earnings increased from Rs. 14,195 crores to Rs. 16,429
crores.
Climate change will impact upon tourism, which in turn impacts (through growing GHG
emissions and associated environmental changes) on the climate.
Hotel industry is an integral part of the tourism sector. Overall, the Indian hotel industry has
shown an impressive 25.5 per cent rise in sales during 2003-04 as against a 4.3 per cent increase
registered during 2002-03. Correspondingly, the industry’s net profit has surged by 226 per cent
in comparison to a 15 per cent dip during 2002-03.
; for example, CO2 emissions are generated by energy consumption in the entire life cycle of a
hotel. Apart from the environmental effects, the trend in rising energy costs is a threat to the
profitability as it forms a substantial part of the operating costs. The operation stage of a hotel
accounts for the majority of energy consumption. Theconstruction of a hotel will remarkably
affect the overall energy efficiency of the building, equipment and appliances of the hotel.
**Hotel industry consumes a vast range of goods in construction and operation. They generally
use huge amounts of energy, consume large amounts of water, and generate disproportionate
amounts of waste. Collectively, they employ thousands of people and welcome millions of
guests through their doors. All this consumption and generation of waste is done only for
providing better services to their clients. To get a competitive edge over their fellow units, the
management of hotel decides to extend more services which at times cause greater
environmental impacts.
Electricity accounts for more than 50% of the total energy utilization and is used for heating,
ventilation and air conditioning (HVAC), lighting system etc. Fuels such as LPG, diesel, furnace
oil, LDO and natural gas account for the remaining energy consumption. These are mainly used
for water heating, steam generation for laundry and cooking, food preparation and
emergency power generation. The hotel industry offers reductions of greenhouse gases with
energy efficiency, fuel switching and CHP technology interventions
Most of the hotels in India are professionally managed and they understand their resource
(energy, water) consumption, wastewater generation, greenhouse gas (GHG) emissions and their
financial performance. The hotel managements work to minimize the adverse environmental
impact, prolong the system and equipment life span, and optimize the use of natural resources.
Almost all big and small hotels are trying to pursue the best practices to enhance their energy and
environment performance. These hotels are also exploring and implementing energy efficiency
and environmental improvement projects including reduction of GHG emissions.. It is evident
that there is a need to accelerate interactions between the climate change and environment
friendly work being undertaken by the hotel industry.
***In a study of 18 premier hotels in the country, TERI found that with the implementation of
recommended energy conservation measures, a saving of 15 to 20 per cent could be possible
annually. This translates to over Rs 1.5 crore savings for a luxury hotel whose annual energy bill
amounts to about Rs 8 crore
*http://www.irade.org/hotbp.htm 9/29/2007 Workshop on“CDM Opportunities in Hotel Industry”
Organized by: Integrated Research and Action for Development (IRADe)
Sponsored by: The Ministry of Environment and Forest, Government of India
** Energy and Environment (E2) Benchmarking —Performance Evaluation Tool for Indian Hotel Sector
S. Karthik, Environmental Engineer
***
http://www.indiamarkets.com/imo/industry/PollutionControl/pollutionfea
1.2 THE REALITY
*A fundamental change has taken place in recent years in the public’s relationship with hotels.
Higher living standards,increased personal mobility and cheap travel overseas have introduced a
vast number of people of widely differing backgrounds to the industry.
A stay at a five star hotel comes with all the trappings of luxury and comfort. The people behind
the desk and on the hotel floor cater to every whim, making sure that stay of the guest is a
comfortable
one.
.
But have you ever wondered what it costs the environment—to give —the guest—a piece of the
good memory.
For hotels, it’s all about creating the right mood and ambiance. And a big part of it is lighting. A
luxury hotel can use up to 15,000 lighting fixtures, 20 per cent of which are always on.
Then there's the air conditioning - to give the guests just the right cooling experience. Thank the
massive chilling plants that manage the temperature centrally—using energy to cool even the
unoccupied
rooms.
.
What about hot water anywhere anytime in the hotel? That would be the 4-5 ton boilers heating
water 24x7.
Total Energy Consumed: Over a 1,100 kilocalories per square meter per day: a good percentage
of
what
a
big
house uses.
**“If you talk about the number of units being consumed of electricity, we can run at least on a
day to day basis—a 100 homes,” said Pushpinder Kumar, VP, Uppal's Orchid,New Delhi.
From light to liquid comfort—water is that one-point resource that's used for consumption and
eye
candy
taps,
tubs,
flushes,
pools,
and
fountains.
Multiply just the domestic consumption with 500 rooms, and the total water consumed equals to
600,000 ltrs per day, which is 0.1 per cent of what a single home uses. “If you talk of water
resources, we can run approximately 250 to 275 normal houses,” said Pushpinder Kumar.
Guests expect their linen to be squeaky clean- a small price for the big money they pay to sleep
easy and that usually translates into washing upto 6,000 kg of linen everyday!
So total detergents, cleaning agents & chemicals consumed is anywhere close to 1,200 Kg.
The total food unconsumed by a hotel is 400-500 Kgs that could comfortably feed 1,200 people.
So
the
Solid
waste
released
usually
measures
not
less
than:
4
to
5
tons.
To add to it the hospitality industry counts as one of the big contributors of green house
emissions
And the resource pressure is only set to increase, with the number of rooms of registered hotels
expected to treble in next 6 years from 35,000 to 90,000. This is one concern the industry has to
sit
up
and
take
notice of.
Luxury and service come at a premium. And today money isn’t the only price that guests seem to
be paying for it.
*http://www.irade.org/hotbp.htm 9/29/2007 Workshop on“CDM Opportunities in Hotel Industry”
Organized by: Integrated Research and Action for Development (IRADe)
Sponsored by: The Ministry of Environment and Forest, Government of India
** Mr Puspendra Kumar,Vice President .Uppal’s Orchid,Mumbai,The First Ecotel In India
1.3 AIM & OBJECTIVE
The main aim of this advance topic is to understand the present day energy consumption scenario
of the hotel industry against the paucity of available resources and the alarming signs of the
environmental degradation in which hotels are the major contributor among the other building
types.
As mentioned in the previous section the analysis that gives the clear picture of the
wasteful use of limited energy resources especially in the hotels. Therefore these matters became
the driving force for me to take up energy efficiency of hotels as my advance study
In this study I shall concentrate on the various measures and practices that will help in some
extent to deal with this crucial concerned issue.
An architect’s thoughtful design interventions and judicious decisions during the construction
process can always help to improve the energy performance of any building that he/she creates.
It is an accepted fact that hotels which are considerd to be luxurious abode for the guests, cannot
do without delivering the high comfort standards at all the levels be it the physical or
phycological.
SCOPE:
The scope of taking this topic is wide in sense to cover up all the available options as a point of
view of an architect.Although the solutions are many such as altering the microclimate of the site
by proper landscaping ,use of water to reduce the surrounding temperature, the plan form ,the
orientation ,use of solar passive techniques , renewable energy to produce electricity, materials
used etc, will help in bringing the temperature to a comfort level in such a manner that it will
subsequently reduce the load on HVAC and lighting system which is an integral part of a hotel.
In this study I investigate energy conservation measures in the hotels,barriers in the
conservation,institutional mechanism the hotels would prefer and policy measures needed to
implement energy conservation. I also cover up the estimate the benefits of efficient lighting
system and explore its potential for hotels from various available resources.
In addition to this I am trying to explore possibility of reducing energy consumption in the air
conditioning (one of the major electricity consuming activity in medium and big size hotels)
through measures such as better insulation, installation of sun control film for the hotels.also
indicating how hotels can evaluate various options with the examples of lighting and air
conditioning options. Some of the house keeping measures have also been identified.
This dissertation work is limited to means of reducing energy consumption in electricity which
accounts 50% of total consumption in a hotel and is used for heating, ventilation and air
conditioning (HVAC), lighting system.
METHODOLOGY
The hotels have been classified in categories from one star to five star and above. Most of the
hotels in a particular star category are required to have a certain level of standard facilities such
as air-conditioning refrigerators in the guest rooms laundry facilities etc. the energy using
equipments and their consumption pattern are therefore expected to be similar across a particular
category of hotels. Therefore, thorough energy audit of even one hotel in specific category can
give some broad idea of potential savings of that category. However ,there may be differences in
terms of sizing of equipments ,hotel layout, efficiencies of individual equipments, monitoring
and control of energy consumption, expertise of the hotel engineering/ maintenances staff,
occupancy in the rooms, hotel practices etc. Therefore , to account for differences across hotels,
even within a category several hotels needed to be studied which is beyond the time limits for
this dissertation.
Although potential for energy savings exist in all hotels, energy consumption is a major item of
expense in big and medium sized hotels on account of variety of energy consuming services
offered. Big hotels normally have engineering/maintenance departments with qualified personnal
to deal with energy services. Also,since the study sought to identify awareness, barriers and
policy measures preferred by the hotels, it was decided to cover two hotels to get the perspective
on these issues.
The big hotels , as mentioned in this study, refers to hotels with 200 rooms or close to it.
ENERGY SAVING MEASURES IN HOTEL
4.1 ENERGY EFFICIENT LIGHTING SYSTEMS
4.2 EFFICIENT APPLIANCES
4.3 AIR CONDITIONING /WATER HEATING
4.4 THERMAL ENERGY STORAGE
4.5 BUILDING AUTOMATION AND CONTROL
4.6 OPEN LOBBIES AND RESTAURANTS
4.7 USE OF KEYTAG SYSTEM
4.8 HOUSE KEEPING AND MONITORING
ENERGY SAVING IN HOTELS:
USE OF ENERGY EFFICIENT EQUIPMENTS :
This refers to the technological options for various end uses or energy services required by
the electricity cunsumers. Lighting , water heating and air conditioning represent major
energy uses in hotels. In addition , several types of appliances are used in hotels .
Let us discuss each of these:
4.1 ENERGY EFFICIENT LIGHTING SYSTEMS : These include following :
(i)
Use of energy efficiency lamps : substantial scope for energy savings exists
through use of efficient appliances. In a survey,,it was found that refrigerators and
air-conditioners efficiency could be improved by 40%. Even for Europe , it has
been estimated that savings between 15-20% in energy can be achieved .
Use of compact fluorescent lamps(CFL) in place of incandescent lamps can save
75% of the electricity used. Incandescent lamps are the conventional ordinary
filament lamp,also reffered as GLS 9general lighting service lamps). The CFLs
provide about five times light output per watt compared to incandescent lamps
and can be installed on the conventional fittings .Mercury lamps ,that have been
in use for outdoor lighting , can be replaced by more efficient high pressure
sodium vapour lamps ,that also provide better quality light.A recent advance in
the area of lighting is high frequency lighting. The efficacy of flourascent lamp
operating at high frequency. Thus ,a 50 watts florescent lamp operating an high
frequency can provide same light output as a 58 watts operating
On normal frequency . the quality of higher frequency is also better, for example ,
it is ficker free and provides higher visual comfort.
(ii)
Other Opportunities In Lighting : There are several other opportunities to improve
lighting efficiency. These are briefly discussed bellow:
 Replacement of conventional
incandescent lamps by efficient lamps:
Efficient incandescent lamps are also available , that are 10 to 20 % more
efficient than conventional lamps . In case where hotels may prefer
incandescent lamps in some areas for reasons such as low number of hours
of operation, need for demining the lights, inappropriate fixtures for CFLs
etc, they can use efficient incandescent lamps. Economics of their use can
be calculated on similar lines.
 Replacement of magnetic ballast by electronic ballast : In cases where
florescent lamps are still used with magnetic ballast ,savings can be
achieved through use of electronic ballast . magnetic ballasts consume
between 12 to 18 watts, electronic ballasts consume 1 to 3 watts.
 Luminaries and lighting controls: Standard luminaries in places such as hotel
offices, kitchen etc can be replaced by reflecting luminaries’ . Since the
light output doubles in this case , Number of lamps in fixture can be reduced
to keep the same lighting level. Thus energy can be saved even through
providing same level of lighting. Further slim line fluorescent tubes
consume 10% less energy than conventional tubes. Slim line tubes are now
widely used. Lighting controls in offices through sensors to adjust the light
according to availability of day-lighting and switch off lights in case of non
occupancy are other measures to save lighting energy use.
4.2 EFFICIENT APPLIANCES:
Efficient refrigerators and freezers, televisions, and washing machines can affect
substantial savings of electricity. Most of these appliances can save unto 50 to 90 %
of the electricity.
4.3 AIR CONDITIONING AND WATER HEATING : Energy consumption in air
conditioning can be reduced through several measures. These include use of

efficient air conditioners,

use of heat pumps,

provision of better insulation on windows doors, roofs and walls,

Installation of solar control film on glass windows /doors exposed to sun.
Provision of better insulation can save current energy use for water heating
and space cooling /heating. A major important option in this area is heat
pumps that offer potential efficiency gains in cooling as well as heating. Heat
water pumps can save 40 to 60 % of the energy compared to conventional
resistance water heater systems. Heat pumps can also be used for to reduce air
conditioning load by extracting the heat from the space, and using it for water
heating. Similar in concept is heat recovery water heater, that can be used in
conjunction with an air conditioner to use the energy rejected by the later to
heat the water. Depending on the climate, 10 to 60 % reduction. In energy use
for water heating can be obtained using these heaters. Thus use of heat pumps
can help in minimizing use of electric geysers, that are used in most of the
hotels .
Sizing of pumps and motors for central air conditioning units and replacing wherever
necessary can reduce energy consumption by the air conditioning plant without effecting the
output.
4.4 THERMAL ENERGY STORAGE : Energy for space conditioning can be stored and it is
referred as thermal energy storage. The energy is stored during “off-peak hours” when
the utility rates for electricity use are low, and used up at on pea hours. The storage cab
be for the purpose of heating as well as cooling. For example, water heating during offpeak hours and storage, cool storage that consists of chilled water tanks and ice storage .
Chilled water storage id built up during off-peak hours(say night time) and used for air
condition during peak hours(day time).
4.5 BUILDING AUTOMATION AND CONTROL : use of advance electronic systems can
help in tracking and optimizing the energy usage. Two such systems are :
i.
Infra red activated guest room switching system :
Occupancy sensors track the movement /presence in the room and if undetected
for pre-specified time , switches off the lights and other appliances automatically.
ii.
Building energy management system (BEMS) :
These use modern computing, control and sensor technologies to manage energy
us in buildings and manage their interactions. Thus BEMS in a building regulates
air conditioning, heating, lighting and other energy consuming functions. Use of
BEMS alone can save 15-20 % energy, and if lighting control systems are
included, potential savings can range 30-70%. Of this 20-40% can be realistically
achieved, although upto 65% has been achieved in practice (grubb at al., 1992).
The payback period for such measures is two to two –and-a half years.
iii.
Building envelope programmes: The programme aims at reducing heat gain or
heat loss and mitigates infilteration. Insulating buildings reduces the conduction
of heat through building ceilings, walls and floors. Various types of insulating
materials with varying R values(higher the value ,better insulating property),such
as fiberglass, mineral wool, polystyrene boards, polyurethane boards, urea foam
etc. can be used to increase insulation. Insulation can save 20-40% of the energy
used for heating /cooling depending on type and amount of insulation used and
climate Air also leaks through paths within walls, ceilings, ductwork, windows,
doorframes etc. this can save 15-30% heat gain. Reduction of air infiltration
through plugging these leakagescan saves this energy.
iv.
Other innovative measures: some measures are specific to hotels. A detailed
study of the energy consumption in hotel can indicate possible measures. For
example ,following can be examined:
(1) Fixing heat control films on the windows exposed to sun:
Depending on number of hours of exposure to the sun, this can reduce
air conditioning load.
(2) Raising conditioned air temperature: in some cases, conditioned air
temperatures is very low. The comfort level of the guest may not get
affected even if the conditioned air temperature is raised marginally.
This neds to be examined for individual hotels.
(3) Heat recovery from laundry wash water : in case of the hotels with
their own laundry wash facility, heat recovery system can be installed.
(4) Alternate energy systems: use of solar systems for water heating.
India has a tropical climate with availability of sunlight throughout the
year. Use of solar water heaters to substitute electric resistance heating
may be a good option.
4.6 OPEN LOBBIES AND RESTAURANTS: several big and medium size hotels took
advantage of the fact that space was no constraint and lobby and restaurants aloud be
with high ceiling and open from several sides with greenery in and around that area. This
ensured good air circulation and daylighting, and eliminated the need for lighting and air
conditioning in these areas. This strategy appears to have been successful to keep
electricity consumption relatively low.
4.7 USE OF KEYTAG SYSTEM: use of key tag system that requires insertion of a
tag(attached to the key ring) in a slot near the entrance inside the room o energize the
room. Thus,as soon as key is removed to lock the door, the electric supply to the room is
cut off, switching off lights and other appliances. Several variations of key tags were
observed. In case of medium and big size hotels, there is observed lag of about ½ to 1
minute between taking out the tag and electric supply cut off. The tag in these case is flat
plastic piece. Also, refrigerators had separate lines to allow them functioning. Key tag
system however requires planning in initial wiring stage itself, as later rewiring may be
difficult and expensive.
4.8 HOUSEKEEPING AND MONITORING: good house keeping practices include
following:
(a) Awareness training and good practices:

Staff awareness and training programs on energy conservation.

Minimizing wastage of hot water(use of utensil cleaning,laundry etc)

Switching off lights in areas not needed.
(b) Monitoring and auditing

Overall energy consumption monitoring on regular basis.

Sub-metering to monitor energy consumption closely.

Monitoring and control of air conditioning system.

Monitoring air supply in different areas as per requirement.

Checking conditioned air temperature in different areas and raising if
possible.

Energy auditing of the hotel.
(c ) Repairs and servicing:

Plugging leakages in hot water /steam piping.

Repairing insulations(in rooms, piping etc)
Regular servicing of steam boilers, freezer units and other such
equipments
GENERAL OBSERVATIONS IN A HOTEL
(1) Lack Of Awareness: In a big hotel, that has several incandescent lamps in the lobby
and adjoining areas (and no CFL’s), all lamps and fans are usually found on during
daytime. Even the areas that were away from lobby and open from two sides(where
there is sufficient day lighting), several lights and fans were on with no guest or hotel
personnel in sight that in that area.
(2) Too many light points: In bug hotels,the guest rooms usually have too many light
points, with several incandescent and halogen lamps. Even the toilets have several
lighting points with incandescent lighting.
(3) Poor insulation: In most hotels, gaps between window and door frames are observed.
This results in cool conditioned air escaping from the gaps and hence increasing load
on air conditioners. In some cases,large gaps between door frames and floor are
observed. In case of multiple storied type hotels, the cool air escapes to corridors
LIGHTING –
In this study of the various opportunity mentioned for lighting, detailed analysis of replacement
of incandescent lamps by compact florescent lamps ( CFLs) has been covered.
Replacement of incandescent lamps by CFLs –CFL are normally available from 5W to 40W
rating. Three type of CFLs are most common –
1). SL: It is the CFL with integral main frequency control gear or ballast.
2). PLC: It is the CFL with separate ballast.
3). PLCE: It is the CFL with integral electronic ballast. This has smaller lamp dimensions and
reduced weight.
When to switch to CFL use from incandescent lamp : In several cases, no clear criterion for
switching to CFL use is established. The economic viability of switching over to CFL use
depends on
-Hours of use,
- Cost of incandescent lamp and CFL,
- Electricity price.
However, in most cases, for about 2000 hrs of use per year, simple payback period would be less
than 1.5 years. This corresponds to about 5.5 hrs per day of use, or 8 hrs per day in a hotel guest
room with an occupancy factor of 70%. Simple payback period, discounted payback period, cost
of conserved energy and annualized life cycle costs are given below for a typical replacement,
that applies to several points in most of the hotel guest rooms. Individual hotels can change the
parameters and make calculations. The switchover can be decided based on acceptable values of
payback period and annualized costs.
1.Economics of Compact Florescent Lamps : Sample Calculations
Incandescent Lamp
CFL
1. No. of hours in use per year
(Hours)
2. Cost of Lamp
3. Power Watts
2000
2000
$ 1.0
60
4. Energy Consumptions per year
(KWh)
5. Energy Cost per Year (@
$ 0.21 per unit)
120
$ 30.0
15 (including 2W
for consumption in
Ballast)
30
6. Life of lamps ( hrs)
$25.40
$ 6.30
1000
8000
( Note : Actual cost of a 60W incandescent lamp is about $1.40. however , it is assumed that
hotels can get substantial discounts to buy the lamps in bulk; at $ 1.0 per lamp. Since not many
replacements for CFLs would be needed, its retail market price has been taken.
Air Conditioning
As mentioned earlier, most of the hotel guest rooms have roofs that are exposed to outside
environment and face sun for whole day. This results in substantial heat gain in the rooms (in
absence of adequate insulation). Similarly, in several hotels (specially multi-storied type), glass
windows are exposed to the sun. This also results in the heat gain in the room. Provision for
better roof insulation and use of sun control film on glass windows / doors exposed to the sun
were identified two major areas of improvement based on the walk through energy audit.
Therefore illustraing benefits of providing better insulation of solar control films.
1 Provision of better walls and roof insulation:
The heat gain (or loss) from a wall is given by;
Q/t = kA(T2-T1)/1
Where
k is the conductivity of the wall (btu.inch/hr.ft2.° F),
A is the area of the wall in square ft, 1 is thickness of wall in inches, and
(T2-T1) is the temperature difference between outside and inside in degree F,
T in hours.
Further simplification of this (to cater for multiple type materials / insulations in a wall) is given
by;
Q = A * (T2-T1)* t/Rt
Where Rt is the total R value of the wall.
FOR EXAMPLE
Roof area of a typical air conditioned room = 14*14 = 196ft2
Wall areas of the room 14*12 = 168 ft2 each wall (to simplify)
Ambient temperature (summer day) 84°F (32.5°C)
Room temperature (guest room)
64°F(20°C)
R value for the roof with zinc sheet and 1.5 inch glasswool
= 5.5 + 0.84 = 6.4 (approx. 0.84 is for interior and exterior air film).
R value for walls (2 inch thick and exterior air film).
(approx, including 0.84 for interior and exterior air film).
R value for glass 1/8 inch = 0.03 + 0.84 = 0.87
We make following assumptions for further simplification:
(i)
Average ambient temperature is 77°F (28°C).
(ii)
Air conditioner needs to operate for about 14 hours, during this period only
temperature difference between inside and outside exists (guest is not in the room for
balance 10 hours).
(iii) Room has one single glazing (clear glass 1/8 inch) 6 * 8 ft2
Therefore per day heat gain from roof and four walls and window:
= 196 * (77-64) * 14 / 6.4 + (168 * 4 - 48) * (77-64) * 14/2.4 + 48 * (77 - 64) * 14 / 0.87
= 62935 Btu per day.
The electricity consumption = 5.9 KWh per day
If additional insulation (one inch thick glasswool) were added to the walls and roof, and window
glass made double: R value change and new heat gain would be;
=196 * (77-64) * 14 / 10.1 + (168 * 4 – 48) * (77-64) * 14 /6.1 + 48 * (77-64) * 14 / 1.45
= 28174 Btu per day
Therefore savings in electricity = 3.3 KWh per day
Annual electricity savings =843 kWh (for one room)
Annual money savings = $ 177
These savings occur every year and need to be compared with cost of insulation and acceptable
payback period.
These are several other leakages through wall cracks, doors and window frames, basement etc.
air filtration from windows and doors represents a major component of heat loss / gain
(Kraushaar, 1993). Similar analysis can be carried out for other areas of heat gain based on
detailed study of individual hotels. The savings at national levels can be calculated based on a
survey of hotels covering the entire country.
House keeping: Following measures were identified:
(i)
Better insulation:
The poor room insulation result in substantial heat gain from outside. Window and
door frames, gaps in the walls (in wooden structures), poor roof and wall insulations
all cause increased load on air conditioners due to heat gain from outside.
(ii)
Awareness and good practices:
Street and parking lights are switched off manually or using timers in some cases.
Timer settings should be reviewed from time to time depending day lighting
availability during different months. Street lights were observed to be on at least one
hour before these were actually needed, and similarly, were observed to have been
switched off half an hour late from available day lighting considerations. Hotels can
also use photo-sensors to take care of this problem.
Timers to cut-off or reduce lighting in various area (depending on need) can be used (which is
already being practiced by some hotels). For example, street and some other lighting can be
reduced by switching off a number of points through timer control after a set time.
7.2 Potential Savings in Lightning and Air-Conditioning:
Investigation of energy conservation opportunity in lightning indicated substantial scope
For switching over to use of CFLs from the incandescent lamps. Payback period or this
option was found to be less than 1.5 years for the hotels in Malaysia. Additional savings from
CFL use identified were reduced maximum demand and reduced load for air-conditioning.
The savings from reduced air conditioning load were estimated to contribute further 50%
savings. Guesstimates at national level indicated substantial position for energy and peak
demand savings. Estimation of this however would require further detailed survey covering
hotels in major cities.
Substantial savings in air conditioning load were identified through provision of better
insulation on hotel roofs, walls and windows. Annual electricity savings through better
insulation were demonstrated to be quite high for a typical hotel room, based on data during
the survey. Sun control film was also found to be attractive option for hotels that have
windows exposed to the sun. a payback period of two years was estimated.
Use of energy efficient lighting and good house keeping practices besides difference in air
conditioning load were identified principal reasons make substantial gains.
*Asian
development bank,energy end use: an enviornmetally sound devlpoment pathway Callaghan P.O 1993.Energy
Management.McGraw-Hill Book.Co.
* cogan D.and S.Williams.1987. Generating Energy Alternative.Washington DC.Investor Responsibilty Research Center.
*EPRI 1990 .1990 Survey of Industrial –Sector Demand Side Management Programs,Electric Power Research
Institute,USA
*Dutt Gautam S TECHNIQUES FOR END-USE ELECTRICITY ANALYSIS AND CONSERVATIONPROGRAM
DESIGN AND EVALUATION,vol A ,The Center for energy and environmental studies,Princton University.
*Gellings C.W and J.H Chamberlin 1993a Demand Side Management Planning,The Fairmont Press.
CHAPTER 5 – THE ECOTELS
5.1 INTRODUCTION
5.2 THE FIVE GLOBES
5.3 HOSPITALITY VALUATION
SERVICES
5.4 THE ORCHID ,MUMBAI
5.5 UPPAL’S ORCHID ,NEW DELHI
5.1 INTRODUCTION
The Ecotel Collection is an exclusive group of international hotels and resorts that
define the concept of environmental responsibility in the hospitality industry.
The ECOTEL - Collection is an exclusive group of International inns, hotels and resorts that
define the concept of environmental responsibility in the hospitality industry. All Ecotel certified
hotels must pass a detailed inspection and satisfy stringent criteria set by environmental experts.
The Collection began in 1994 when the New York Vista Hotel re-opened as the world's first
Ecotel certified hotel after the bombing of the World Trade Center.
Since then over 1100 hotels, resorts and inns have applied (but not qualified) for the
certification. Currently, there are only 34 Ecotel hotels in the world, out of which only 3 are 5star hotels with the 5-globe certification.
5.2 THE 5 GLOBES
The Ecotel Certification is based on five areas of environmentalism, each of which is designated
by a Globe award. These five areas are referred to as the ‘cornerstones of environmental
responsibility’ or simply as ‘Globes’. These Globes are:
1. ENERGY CONSVERSATION : This requires the existence of a formalized framework to
actually reduce the energy consumption of the hotel. For instance, whether the hotel has been
designed and constructed keeping in mind maximum energy conservation. Factors like whether
minimum lighting is being used, the extent of involvement of the guests as well as the employees
etc. also make a difference to the final score.
2. WATER CONSVERSATION : Evaluates the effective conservation of water in all
departments of the hotel, across all levels. The extent to which water is recycled and utilized is
also considered an important factor. Again, all employees are expected to be well-versed with the
water conservation operations of the hotel.
3. SOLID WASTE MANAGEMENT : The hotel must effectively recycle and manage waste
wherever generated. Proper systems for collection, recycling and disposal of these wastes in all
departments of the hotel are a must for the Ecotel certification. Moreover, all employees of the
hotel must undergo training in the basic solid waste management techniques.
4. EMPLOYEE ENVIRONMENTAL EDUCATION : Evaluates how involved the employees
are in the efforts of the hotel to contribute towards the environment. The hotel should have
training modules in place for employees at all levels to familiarize them with the eco-friendly
initiatives of the hotel.
5. ENVIRONMENTAL COMMITMENT : The hotel/ resort/ inn must demonstrate the
existence of a formalized commitment towards the preservation and enhancement of the natural
environment. It must, through all operations, activities and written statements, communicate its
commitment to the
environment. For e.g. the mission statement of the hotel/ resort must mention its environmental
dedication. Additionally, every hotel should have a green team headed by a member of the top
management ensuring that all departments are working in consonance with the hotel’s mission of
environmentalresponsibility.
5.3 Hospitality valuation services(HVS)
For the "ecotel" certificate, the New York-based Hospitality Valuation Services (HVS)
International evaluates operational practices. Aspiring ecotels need to score points in the
realm of employee education and community participation.
Hospitality Valuation Services International, the international Ecotel accreditation agency.
All certified hotels must pass a multilevel inspection by HVS
 5 Globe Ecotel Hotels in the five-star category in the world.

The First five-star Ecotel in India is The Orchid, Mumbai.
 The other four hotels receiving the distinction were:
Hilton Tokyo Bay - Tokyo Disneyland,
The Benjamin - New York,
Arco Iris - Costa Rica
Lapa Rios - Costa Rica.
Mumbai-based Concept Hospitality Ltd (CHL) :

CHL manages the Uppals Orchid ecotel hotel chain in India with the Uppal Group.

The company managed to win the contracts as it was certified by HVS Eco Services to
facilitate growth of Ecotels .
 CHL's existing four properties - Hotel Rodas and Lotus Suites in Mumbai, Uppal's
Orchid In New Delhi and Jungle Lodges Resorts in Bangalore - have all received the
Ecotel certification.
 The company, meanwhile, has signed management contracts for new hotels coming up in
Jaipur, Pune, Hyderabad, Bangalore, Kollam and Himachal Pradesh.
Energy Conservation Initiatives
 More than 90% of bulbs used in the hotel are energy efficient such as CFL, Fluorescent
 Timers switch on/off street/neon lights
 VFD is installed for soft starter
 Double speed motors installed for improved working and energy efficiency
 Capacitor Bank & BMS are installed to conserve energy
 Economisers are used in the boiler to recover the heat from the hot exit gas, which is used
for preheating the water fed to boiler
 Solar energy is used for terrace lighting
Water Conservation Initiatives
 Urinal sensors installed in public toilets to conserve water (30% reduction in total water
usage)
 Taps with aerators are installed conserving 40% of total water usage
 Drip irrigation method is adopted for gardening
W/C Flush of 6.5 litres used against normal usage of 8 - 10 litres flushing
Solid waste management Initiatives
 Bed linen/towels are reused for making dusters, face cloths, scarves, swab cloths, waiter
clothes etc.
 Segregation system of wet and dry garbage is adopted for recycling, reuse & recover the
waste
Left out cooked oil is sold for manufacturing soap
5.4.1 Architecture
:
Passive Energy Conservation Efforts in Design
The Facade
Depressions and protrusions in the facade plays an important role since majority of the dead
walls remain under shadow thereby reducing the surface radiation.
The Plan Configuration
The building is designed with 72 rooms facing the atrium, therefore these rooms are not directly
exposed to the external elements thus reducing the heat load.
Natural Lighting in the Atrium
This has been achieved by skylight as an architectural element, detailed in a manner of doubly
layered domes to reduce heat load and noise levels yet admitting maximum natural light in the
atrium space.
Roof Top
The swimming pool is located on the rooftop with 4 feet of water body, which acts as an
insulator from the heat. KoolDeck is applied around the swimming pool deck to reduce the glare
and the surface temperature so that one can walk barefooted around the pool.
BIBLIOGRAPHY
1.
2.
3.
01.
Time saver standards for building type-----CALLENDER
02.
Time
CALLENDER
saver
standards
for
Architectural
4.
03.
Tropical Architecture ------C.P.KUKREJA
5.
04.
National Building Code
6.
7.
8.
05.
P.H.E.D –K.N.DUGGAL
06.
Air-Conditioning---S.DOMKUNDBAR
Design
Date----
9. 07. NISHI KHAN, Unpublished, Thesis “5-STAR HOTEL at Ashram Road”
SPA (School of Planning and Architecture) New Delhi.
10. 08. JASPREET KAUR, “5-StarHotel” at Chandigarh. Unpublished Thesis,
Chandigarh Architecture College, Chandigarh.
11. 09. HOTEL PLANNING & DESIGN---By Water Rules RICHARD PENNER
12. 10. “Five Star Hotel” New Delhi.
Unpublished Thesis, Department of
Architecture, School of Planning and Architecture, New Delhi-Bhatia Anil
13. 11. District Centre. Unpublished Dissertation, Department of Architecture,
School of Planning and Architecture, New Delhi----Sharma, Anoop.
14. 12. Execution Phase Co-ordination of Structure and Service Systems by
Network Techniques for a Luxury Hotel Project. Unpublished Dissertation,
department of Building Engineering and Management, School of Planning and
Architecture, New Delhi----Syal, Madan G.
15. Manual on solar passive architecture: energy systems engineering IIT Delhi and Solar
Energy Centre, Ministry of Non-conventional Energy Sources, Government of India,
New Delhi)
16. Energy efficient buildings-by walter f. wagner,jr.,aia
17. Levy M. E., Evans D., and Gardstein C.,The Passive Solar Construction Handbook,
Rodale Press, Pennsylvania, 1983).