Thesis Preparatory Seminar

Study of Contemporary Interior style

In context of a 5 star hotel
Thesis Topic - 5 star luxury hotel

Introduction to the Thesis Topic:

The Indian tourism and hospitality industry has emerged as one of the key drivers of the growth among the
services sector in India. Tourism in India accounts for 7.5 percent of the GDP. As per world travel and tourism
Council (WTTC), India is one of the favourite tourist destinations from the year 2009 and will continue to be
one of the favourite till 2018.

Hotels are an important component of the tourism product. The Concise Oxford Dictionary defines a hotel as
a ‘house of accommodation of paying travellers, etc.’ According to the Webster’s Dictionary (1978), ‘a
building or institution providing lodging, meals and service for the people’ is termed a hotel.

Hotels have been built since early times. Even in the past it can be noted that Chandragupta Maurya built
Inns and Guesthouses that were referred to as sarais and dharmashalas. During the British Raj, circuit houses
and dak banglas came into being in India. In India, the first commercial hotel, the Taj Mahal, Mumbai, was
built in 1903. With the growth of transportation-roadways, railways, waterways, and airways-people became
even more mobile. Inns, motels, hotels, resorts, and the like have kept place with the developments, and
have been refurbished to meet the quality demands. Nowadays the hotel industry has gone out and beyond
to provide their guests with any and all services including healthcare and recreational services.

There are different types of hotels keeping in mind the needs of today’s times. Given below are the different
types of hotel as per the Ministry of Tourism of India-

Classification of hotels as per star category and heritage classification-

An organisation named Hotels and Restaurants Approval and Classification Committee (HRACC) awards the
Star category and Heritage classification to hotels.

 Star Category Hotels: - 5 Star Deluxe, 5 Star, 4 Star, 3 Star, 2 Star & 1 Star
 Heritage Category Hotels: - Heritage Grand, Heritage Classic & Heritage Basic

Classification of hotels based on level of service-

 World class service/luxury hotels - These are also called luxury / Five Start hotels, they target top
business executives, entertainment celebrities, high- ranking political figures, and wealthy clientele
as their primary markets. They provide upscale restaurants and lounges, Valet, concierge services
and also private dining facilities.
 Mid-Range Service - Hotels offering mid-range or otherwise 3 to 4 star hotels service appeal the
largest segment of the travelling public. This kind of hotels does not provide elaborate service and
 have an adequate staffing. They also provide uniformed service, food and beverage room service, in
room entertainment's and also Wi-Fi etc.
 Budget / Limited Service - These hotels provide clean, comfortable, safe, inexpensive rooms and
meet the basic need of guests. Budget hotels appeal primarily to budget minded travellers who
wants a room with minimum services and amenities required for comfortable stay, without
unnecessary paying additional cost for costly services.
Research Topic – Study of Contemporary interior style in context of a 5
star hotel

Introduction to the Research Topic:

We as humans have a tendency to incline our choice towards something that is visually more appealing and
hence in case of hotels the popular mentality is if the hotel is visually appealing then it would have a certain
level of good service, facilities and comfort and hence the guest would have a satisfying stay. Interiors of any
place influence our perception of that place and affect our mood even when we don’t notice them in detail
as interiors are as much about creating an ambience and designing as per the efficient functionality of the
area as much as they are about interior decoration of artwork and furniture. Also the ambience of the public
areas influences a person’s experience of the hotel as to how comfortable and relaxed they feel in the hotel
and whether they would be returning or not. Hence, Interior design plays a very important role for the hotel
industry.

Contemporary style encompasses a range of styles developed in the latter half of the 20th century and is
often defined by sleek clean lines with a casual atmosphere, open spaces, natural light, neutral colours, and
elements and materials inspired by nature. The choice of this design style was made on the basis of target
market. Since the target market is that of elite business class which demands not only quantitative but also
qualitative service, this design style which has borrowed elements from many styles and is ever changing
according to the needs and trends of today, was chosen.

Example of contemporary minimalistic interiors and contemporary modern interior design(left to right).

Aim:

The aim is to study the important aspects of interior design with respect to hotels in today’s time and lay
down whatever percept’s there are for the attainment of good interior design of a five star hotel.
Objectives:

1. To study the basic elements and characteristics of the style

2. To study the various types of contemporary interior design
3. To study the current trends and its growth as a style
4. To study efficient spatial layout of areas in a hotel
5. To study the details for achieving the desired interiors
6. To do a literature case study of a hotels interiors
7. To do a live case study of two hotels interiors
8. To frame the program requirements of the thesis topic

Methodology:
Scope and limitations:

The scope of this study encompasses various aspects of contemporary interior design style - its elements and
characteristics, also typologies of various design sub-categories, the current trends in the field of hotel
interiors, their materials and details. I will also be covering the spatial planning of the various areas with
which the guests interact intimately. Now since the field of study of this topic is extensive I have chosen to
focus on a few key areas like the lobby, restaurants, café’s, prototype guest rooms and suites, washrooms
and the swimming pool area.
Some activities and areas inside the hotel are not thoroughly detailed due to the enormity of the project and
limited knowledge. The research will not encompass the following-
 Spatial planning of service areas
 Furniture details
 HVAC and electrical layouts
 Cost effectiveness of the design and planning
 Structural analysis of the design
Literature Review –

As mentioned above the Concise Oxford Dictionary defines a hotel as a ‘house of accommodation of paying
travellers, etc.’ According to the Webster’s Dictionary (1978), ‘a building or institution providing lodging,
meals and service for the people’ is termed a hotel. Now over the years the hotels have changed along with
the increasing technology and traveller’s needs. Also, each hotel has specific requirements dictated by the
particular location and target market. A 5 star luxury airport hotel has certain standards to uphold to ensure
an unparalleled guest experience.

This review includes certain standards and minimum requirements as per HRACC (Hotels and Restaurants
Approval and Classification) and Time Savers (comprehensive sourcebook for planning and designing various
building types).

These are aspects of the facility and service that must be in place in order to meet visitor’s fundamental
requirements. These minimum requirements must be met to ensure eligibility for a star grade.

Basic components of a 5 star luxury hotel-

1. General Requirements:

1.1. According to H.R.A.C.C :

 Ramps with anti-slip floors at the entrance.

 Minimum door width should be 1 meter.
 Wheel chair access to be provided in all public areas.
 Free accessibility in all public areas and to at least one restaurant in 5 Star and 5
Star Deluxe.
 Only one main site entrance.
 Separate main and service entrance.

1.2. According to Time Savers Standards :

 Entrances and exits of the site of sufficient size to cater adequately for the overall
guest capacity of the premises.
 There should be only one main entrance.
 The site shall contain a service entrance, separate from the guest entrance, and
suitably located for the reception of goods necessary for the operation of the
premises.
 Even if the service and guest entrance is common due to site constraints, the two
routes will be distinctly identified.
  It must be borne in mind that, as far as planned circulation is concerned, there
must never be a mingling of the front-of-the-house services with those of the
back-of-the-house.

2. Public Space :

2.1. According to H.R.A.C.C :

 Lounge or Seating in the Lobby - Lobby shall have furniture and fixtures which
shall include chairs /arm chairs, sofa, tables and fresh floral display.
 Provision for door-man.
 Valet (Parking) services to be available.
 Public Restrooms - Public Rest Rooms for ladies and gents with soap and clean
towels, washbasins with hot and cold water, a mirror, a sanitary bin should be
provided.
 A washroom for differently abled guests (unisex) with minimum door width of 90
cm.

2.2. According to Time Savers Standards :

2.2.1. Front Office

2.2.1..1. Registration desk

2.2.1..1.1. A hotel registration desk must be located so that it is immediately visible as

one enters the hotel lobby.
2.2.1..1.2. The size of the desk will be determined by the size of the hotel.
2.2.1..1.3. For a 300 bedded luxury hotel there should be 2 to 3 registration spaces.
2.2.1..1.4. Provisions for proper electronic equipment should be made on the
registration desk.
2.2.1..1.5. There should be a storage area near the registration desk for luggage that
may be left by guests after checking out but prior to departing as the luxury
hotels run on a strict check-in and check-out time system.

2.2.1..2. Advance reservations office

2.2.1..2.1. Hotel industry primarily depends on advance reservations to keep

rooms filled. Most reservations are nowadays made online but some
 are still made via phone and questions do arise at the time of
registration about the personal details of guests and their length of stay
etc. Hence the Advance Reservations Office is placed directly in contact
with the registration desk.

2.2.1..3. Mail and keys area

2.2.1..3.1. After the check-in process is complete, the function of the front desk
is to provide the guest with their respective room keys.
2.2.1..3.2. Although the function of providing keys is usually performed by the
registration staff only but the area to store keys for a luxury convention
hotel is different.
2.2.1..3.3. Mail is also handled at the registration desk in most hotels.
2.2.1..3.4. The keys and the mail are designed as one unit in this case and placed
directly behind the registration desk.

2.2.1..4.Cashier area and counter

2.2.1..4.1. In convention hotels the cashiers counter is located detached from

the registration desk (though it is located close by) as large conventions
are checking out while another is checking in and that might create a
ruckus.
2.2.1..4.2. In a convention hotels it is desirable if convenience for guests carrying
valuables is there whether it is cash, jewellery or important papers.
There is a closed and private room out of the eye of the main lobby
where the guest deposits his/her valuables to the cashier through a
pass through window such that the guest can watch his/her valuables
being deposited safely into the safety deposit boxes.
2.2.1..4.3. The cashier’s office should not be visible from the main lobby as all
the signed cheques from the restaurant, bar, room service, heath
facilities rendered, are deposited here.
2.2.1..4.4. A cashier’s office is provided backed up (or close) to the cashier’s
counter as the guest pays the bills for all the services rendered while
checking out.
 A front desk layout of Churchill hotel, London.

Source – Time Savers for building typology.

2.2.2.Public lobby –

2.2.2..1. Every hotel, regardless of its size, must have a public lobby.
2.2.2..2. The size of the lobby is largely determined by the number of guest rooms as well as
by the type of hotel.
2.2.2..3. The lobby will also have to be larger in a convention hotel. A hotel catering to
conventions needs a large lobby because here again there is a constant gathering of
conventioneers before they go off to lectures, seminars, meetings, luncheons, and
dinners.
2.2.2..4. A hotel lobby sets the mood for a hotel. This space, more than any other, will create
the first and usually the most lasting impression. Furnishings, colour, finishing
materials, lighting and décor must create the proper ambience.

2.2.3.Public Restrooms –
 2.2.3..1. The men's toilet(s) for guests should be adequate in number, but not excessive. The
required space may be divided into two widely separated rooms or simply provided
in one location.
2.2.3..2. This facility should not be too accessible to the man on the street.
2.2.3..3. The women's toilet(s) for guests should be provided on the same basis as the men's
toilet facilities. In addition, the entrance should be inconspicuous. The women's
restroom(s) for guests frequently precedes the women's toilet. It is an appreciated
convenience. The restroom is generally of about the same area as the adjoining
women's toilet.

3. Transitional Space :

3.1. According to H.R.A.C.C :

 24 hrs lifts/elevators for buildings higher than G+2 floors.

 Corridor width should be min. 1.5 meter (Source - NBC).
 Min. width of stairway should be 1.5 meter
 A staircase shall not be arranged round a lift shaft for buildings 15.0 m. and above
height.
 Minimum tread for the staircase will be 30 cm.
 Handrails shall be provided with a minimum height of 100 cm. from the center of
the tread.
 The minimum headroom in a passage under the landing of a staircase and under
the staircase shall be 2.2 m.

3.2. According to Time Savers Standards :

 Elevators –

3.2.1..1. Elevators should be located so that they are immediately visible, either from the
entrance of the hotel or from the check-in or registration area.
3.2.1..2. Their location on the guest-room floors should be centrally placed so that the
distance walked by a guest in any direction is reduced to a minimum.
3.2.1..3. The number and size of the required elevators is determined by the number of
guests in that particular season.
3.2.1..4. The elevator is part of the hotel atmosphere and, just as it is important to create the
proper ambience in the lobbies, it is important to create and to carry out this
pleasant feeling in the elevators, since they are the transitional points from lobby to
guest - room floor.
3.2.1..5. Under no circumstances should guest elevators be used for service. Service
elevators are separate and apart.
  Elevator foyer/lobby

3.2.1..1. As the elevator doors open, the guest should find himself in an eras which can be
designated as an elevator foyer. This may be a large open space or a space slightly
wider than the corridor itself.
3.2.1..2. No guest-room doors should be placed opposite the elevators. Guests coming or
going late at night, coming out or getting into the elevators, may talk loudly or may
be too noisy, in which case they would be disturbing guests whose doors open off
this area.
3.2.1..3. The foyer should be further demarked from the guest-room corridor by its decor and
lighting.
3.2.1..4. Seating provided in the elevator foyer is desirable.

 Guest Room Corridor

3.2.1..1. Good practice indicates that a corridor should, if at all possible, not be over 100 ft.
in length.
3.2.1..2. If it is 200 ft., an interruption of some sort should be introduced in this corridor to
keep the guest from feeling as if his approach to his room were an endless path.
The interruption may be by means of a change in dimension or, if the plan permits,
a change in direction. The long look of a corridor may be relieved by means of
appropriate lighting and decor.
3.2.1..3. Normally, 6 ft. i.e. 1.8 meter is considered an adequate width, although some hotels
have made do with only 5 ft. i.e. 1.5 meter. This could well suffice if the corridor
was a rather short one.

4. Food and Beverage Service Area :

4.1. According to H.R.A.C.C :

 One Multi Cuisine Restaurant cum Coffee Shop

 24 hours Room Service
 One Specialty Restaurant
 Bar (as per the hotel category)
 Kitchen Area-
o Tiled walls non slip floors
o Refrigerator with deep freezer-Capacity based on size of F & B service
o Segregated storage of Meat, fish and vegetables
o Ventilation system
 o Garbage to be segregated - wet and dry
o Wet garbage area to be air- conditioned
o Receiving areas and stores to be clean and distinct from garbage area

4.2. According to Time Savers Standards :

 Coffee Shop –

4.2.1..1. A pleasant coffee shop for quick service and for simpler meals.

 A Speciality Restaurant –

4.2.1..1. A speciality restaurant is used for more leisurely dining, and offers a
more varied menu that will entice guests to eat in the hotel rather than
outside in other speciality restaurants. For example – rooftop restaurants
are a major attraction for hotels with a view.
4.2.1..2. If there is a rooftop restaurant there will be increased traffic in the
elevators so the elevators, elevator lobby and the staircase/s should be
designed and placed accordingly.

 Supper clubs or nightclubs –

4.2.1..1.When faced with this type of dining and entertainment feature, the plans
must include not only a stage of sorts, together with the attendant stage
lighting, but also dressing rooms for performers and a room for the
orchestra.

 Cocktail Lounge –

4.2.1..1. The cocktail lounge will usually be found close to the dining room so
that hotel guests can pause for a cocktail before lunch or dinner, or while
waiting, before going to the dining room, to meet friends or other guests.

 Bar –
 4.2.1..1. Where convention facilities are offered within or near a hotel, a bar
should be placed close to the convention facilities.
4.2.1..2. Large convention and banquet facilities usually provide a fixed or
portable bar arrangement in the pre-assembly or foyer areas to take care of
pauses between meetings and seminars.

 Beverage service area-

o Should be close to the main kitchen

o Backed by/close to liquor storage
o Counter space to prepare various drinks
o Refrigerators
o Microwave ovens (below shelves)

 Beverage storeroom(s)-

o Separate from the general store room

o Should have refrigerators and cold rooms
o Should be away from the path of employee locker rooms

 Kitchen Area-

4.2.1..1. Storage areas-

4.2.1..1.1. Dry storage –

4.2.1..1.1.1. Canned food and other bottled or packaged food that does not
need refrigeration

4.2.1..1.2. Cold Storage –

4.2.1..1.2.1. Meat cool room/area
4.2.1..1.2.2. Vegetable cool room/area
4.2.1..1.2.3. dairy products

4.2.1..1.3. Freezer
4.2.1..1.4. Drinks storage/ Liquor Storage (can be separate is the bar is not
backed up to the main kitchen)
4.2.1..2. Preparation areas-

4.2.1..2.1. Vegetable Preparation Area –

4.2.1..2.1.1. Washing and cleaning areas
4.2.1..2.1.2. Cutting board/s area
4.2.1..2.1.3. Refrigeration area(usually only 1-2 standalone refrigerators)

4.2.1..2.2. Meat preparation area -

4.2.1..2.2.1. Washing and cleaning area
4.2.1..2.2.2. Cutting and chopping area
4.2.1..2.2.3. Refrigeration area

4.2.1..3. Cooking area –

4.2.1..3.1. Hot cooking Area – bulk cooking is done here( pot washing
area is close by)
4.2.1..3.1.1. Hot tops
4.2.1..3.1.2. Ovens
4.2.1..3.1.3. Vegetable steamers

4.2.1..3.2. Cool cooking area – this area is for preparation of salads and
various dishes which don’t require long flame cooking.
4.2.1..3.2.1. Regular refrigerator
4.2.1..3.2.2. Various cutting and slicing machines
4.2.1..3.2.3. Mixing machines
4.2.1..3.2.4. Scales
4.2.1..3.2.5. Cutting boards
4.2.1..3.2.6. Counter space for microwave ovens, toasters
4.2.1..3.2.7. Sufficient working space

4.2.1..3.3. Baking area (optional or if the café is backed to the main kitchen; can
also be part of an auxiliary kitchen of the café)
4.2.1..3.3.1. Refrigerators
4.2.1..3.3.2. Preparation counters
4.2.1..3.3.3. Storage shelves
4.2.1..3.3.4. Microwave ovens
4.2.1..3.3.5. This area is usually temperature controlled(different than the
rest of the kitchen)

4.2.1..3.4. Finishing area – area where the final flame to the dishes is
applied.
 4.2.1..3.4.1. Fryers – hot tops 2-3.
4.2.1..3.4.2. Finishing counter

4.2.1..3.5. Aisle for the chef between the cooking area and the takeaway
area

4.2.1..4. Serving/Pickup area – on the other side of the cooking area will
be the serving/pickup tables from which the waiters will pick up the finished
food.
4.2.1..4.1. Plate storage
4.2.1..4.2. Cutlery containers
4.2.1..4.3. Cool zone ( for cool foods)
4.2.1..4.4. Bain Marie - a pan of hot water in which a cooking container is
placed for slow cooking.

4.2.1..4.5. Reach in boxes(for various toppings)

4.2.1..4.6. Waiter pickup area –
4.2.1..4.6.1. Bread warmer
4.2.1..4.6.2. Coffee machine
4.2.1..4.6.3. Tea machine
4.2.1..4.6.4. Coffee urns
4.2.1..4.6.5. Toasters
4.2.1..4.6.6. Storage space for butter, jam, ketchup etc.

4.2.1..5.Dishwashing area – this area is a fairly noisy and untidy and hence should
be kept isolated from the cooking and serving area.
4.2.1..5.1. Return shelf area – where the waiter drops off the used dishes
 4.2.1..5.2. Sorting area – for sorting of various dishes into batches for cleaning.
4.2.1..5.3. 1-2 sinks with drainers – for washing and cleaning of dishes.
4.2.1..5.4. Storage area.
4.2.1..5.5. Dishwashers
4.2.1..5.6. Soaking shelf – to clean and soak the dishes before finally arranging
them in cabinets or sending them to the takeaway/pickup area shelves
for further use.
4.2.1..5.7. Garbage disposal area – for disposal of leftovers (if there).

4.2.1..6. Pot washing area –

4.2.1..6.1. Return shelf area - where the pots to be washed will be

deposited from the cooking area.
4.2.1..6.2. Sorting area- various sizes of pots are sorted.
4.2.1..6.3. 2-3 large sized sinks for the washing of pots.
4.2.1..6.4. Soaking area
4.2.1..6.5. Storage area - will be isolated from the pot washing area and
close to the cooking area.

4.2.1..7. Office area –

4.2.1..7.1. Chef’s office – set in an area where the chef can observe all
the activities of the kitchen.
4.2.1..7.2. Banquet manager’s office (if the banquet is on the same
floor as the kitchen)

4.2.1..8. Room service area-

4.2.1..8.1. Should be close to service elevators

4.2.1..8.2. Will have a room service operator to take orders
4.2.1..8.3. Will have ample storage space for room service carts

4.2.1..9. Locker and changing rooms for kitchen help

4.2.1..9.1. Locker room

 4.2.1..9.2. Changing room
4.2.1..9.3. Toilets

 Banquet Area-

o Arranged in a manner that it can be divided into smaller spaces with

movable walls/retractable panels.
o Banquet kitchen can be same as restaurant kitchen if the restaurant and
banquet facilities are on the same floor.
o If not on the same floor the kitchen can be vertical connected via service
elevators.
o Banquet serving pantry area will have space for-
 Storage area for dishes
 Hot-top serving tables
 Refrigerators
 Serving counters
 Dishwashing facilities(sometimes)
 If washing and cooking broilers are included the area is called as the
banquet kitchen.
o Banquet storage area-
 Chairs
 Tables
 Area around 1/10th of the area of banquet hall required
o Pre-convention assembly space to be provided (should be at least 1/3rd of
the banquet hall area).
o Should have the bar-lounge near it.

 Employees Dining Area/Cafeteria-

o Seating space of 50 people ( in case of a 300 bedded luxury hotel)

o Either should have a kitchen of its own or should be connected to the main
kitchen vertically
o Separate dishwashing area than the main kitchen
o Storage space for dishes

5. Guest Room Space :

5.1. According to H.R.A.C.C :

 Minimum 10 lettable rooms

 All rooms with outside windows / ventilation
 Minimum size of bedroom excluding bathroom in sq. ft. = 200 sq. ft. i.e. 18.58 sq.
m.
 Single occupancy rooms can be 180 sq. ft. i.e. 16.72 sq. m.
 Minimum bed width-
- for single 90 cm
- for double 180 cm
 Suites - 2% of room block with a minimum of 1 suite room
 Wardrobe
 Sufficient lighting, 1 per bed.
 A bedside table and drawer- 1 per two twins and 2 for a double bed.

5.2. According to Time Savers Standards :

Types of rooms offered by a luxury hotel-

 Executive room –
 This is the most common type of room
  Double bed
 Writing table
 Two armchairs
 Two nightstands
 One water closet
 One water bidet
 A luggage rack/shelf
 A shower area

Min. width of a room with the

following provisions is 4.10 m.

The length on the other hand will

vary according to the setup- it can
either be double bed room or a twin
bedded room.

 Double bed
 Writing table
 Two armchairs
 Two nightstands
 One water closet
 One water bidet
 A luggage rack/shelf
 A shower area

Min. width of a room with the

following provisions is 4.10 m.

The length on the other hand will

vary according to the setup- it can
either be double bed room or a twin
bedded room.
  Luxury room-

 Studio rooms/Suites

 Guest Room Service Space-

6. Recreational Facilities :

6.1. Fitness centre

  Constitutes a gym area – space for basic equipment’s needs to be there-
 Treadmill
 Cross trainer
 Cycle
 Weight training area
 Can also have a separate yoga area which has access for natural ventilation
(access to a terrace or courtyard)

6.2. Spa and sauna

 The reception and waiting areas
 Administrative offices and staff rest areas
 Fitness Zone (Optional)
 Men's and women's dressing rooms
 Men's and women's restrooms
 Beauty units (hairdresser, solarium, skin care
 rooms)
 Massage rooms (massage units can be diversified for example Tai massage or VIP
massage rooms etc.)
 Café-vitamin bar
 Baths and wet areas (sauna, snow room, steam room, bath, VIP bath, shower,
Jacuzzi, floating swimming pool, thalassotherapy pool and similar areas)
 Storage and installation areas

6.3. Swimming pool area

 Changing rooms
 Shower rooms
 Locker rooms
 Desirable to have a bar near swimming pool

7.