CASE STUDY OF CHROME, KOLKATA

CASE STUDY
SITE ANALYSIS
AREA
PROGRAMMING
DESIGN
PRINCIPLES
• THIS SMALL PLOT FOR A BUSINESS HOTEL HAD A HEIGHT LIMITATION OF 24 METRES

• THE HOTEL IS PLANNED IN EIGHT LEVELS

• PUBLIC SPACES OCCUPY THE FIRST THREE LEVELS

• FOUR LEVELS OF ROOMS ABOVE

• A ROOFTOP LOUNGE BAR ON THE TOPMOST FLOOR

• SINCE THERE WAS NOTHING IN THE SURROUNDINGS TO LOOK OUT TO AT THE LOWER
LEVELS, THE ENTIRE VOLUME COMPRISING OF THE PUBLIC SPACES AND THE VERTICAL
CIRCULATION IS PUNCTUATED BY SMALL 45 CM DIAMETER CIRCULAR OPENINGS

• THESE OPENINGS ALLOW NATURAL LIGHT INTO THE PUBLIC SPACES AT DAYTIME AND
ARE MADE OF FRIT GLASS SO THAT THE EXTERIOR IS PURPOSELY NOT SEEN AND THE
PUBLIC SPACES HAVE AN IDENTITY OF THEIR OWN ONCE ONE ENTERS AND
EXPERIENCES THEM

• EACH OPENING IS LIT BY LEDS DURING THE EVENING HOURS THAT CHANGE COLOUR
AS THE NIGHT PROGRESSES, MAKING THE BUILDING DYNAMIC AS IT GLOWS IN
DIFFERENT HUES LIKE A LARGE PUNCTUATED LANTERN
AREA ANALYSIS
1. ENTRANCE LOBBY - 75
2. LOUNGE - 70
3. RECEPTION - 25
4. ADMINISTRATIVE - 150
5. COFFEE LOUNGE – 140
6. SATELLITE KITCHEN - 60
7. HT ROOM - 25
8. TRANSFORMER ROOM - 40
9. SERVICE LIFT - 10
10. MAIN KITCHEN - 250
11. RESTAURANT - 300
12. COFFEE SHOP - 50
13. STANDARD BEDROOM - 25
14. SUITE - 50
15. POOL WITH DECK - 400
16. BAR - 175
17. GYMNASIUM - 150
18. STAIRCASE/ LIFT LOBBY - 110
BED SPACING

DOUBLE BEDROOM 1 DOUBLE BEDROOM 2 DOUBLE BEDROOM 3 JUNIOR SUITES

Toilet alignment
with corridor and
without corridor
showing position
of service ducts

TOILET SPACING

The floor is organized with hierarchy of spaces

ranging from guest stairs to presidential suites and
the service is well distributed by connecting
pantry and linen services along with separate
management spaces at each floor , with provision
EXECUTIVE AND PRESIDENTIAL SUITES for separate service stairs , lifts and corridors.
AREA COMPARISON
FACILITIES AREA AS PER DESIGN VIVANTA BY TAJ JAYPEE
BRIEF CONTINENTAL
ENTRANCE LOBBY, RECEPTION 300 200 + 185 190 + 55
CONCIERGE, CLOAK ROOM 100 120 75
COFFEE SHOP WITH PANTRY 150 100 -
CAFÉ - 360 -
ALL-DAY DINING 150 320 310
SPECIALTY RESTAURANT 150 385 70 + 115
BAR LOUNGE - 540 100
BUSINESS CENTRE 40 x 3 300 x 1 100
HEALTH SPA 250 250 -
GYMNASIUM 150 200 -
BANQUET HALL 300 x 2 750 x 1 125 x 3
MAIN KITCHEN AND STORE 200 + 140 185 + 120 390
SWIMMING POOL 90 400 90 + 45 + 45
FLOW DIAGRAM OF
HOTEL SERVICES
AREA PROGRAMMING OF
KITCHEN (500 GUESTS)
TO RESTAURANT TO COFFEE SHOP

LOADING DECK
CHECKER – SERVICE
GARBAGE
SALAD & 8m2 BAY – 8m2 DISHWASH
– 50m2
GARDE – 60m2
MANGER
– 30m2 WAITER’S AREA – 25m2 EMPLOYEE
ENTRANCE

FOOD CHECKER

EMPLOYEE’S CAFETERIA
ROOM FINAL COOKING AREA –
SERVICE 50m2 FOOD
TIME KEEPER
– 25m2 STORAGE &

– 60m2
COOKING AREA – PREPARATION
100m2 – 200m2
EMPLOYEE
LOCKER
BANQUET SERVICE ROOM –
– 100m2 80m2
BAKE SHOP
– 50m2
HOT & COLD STORAGE CARTS –
100m2
SERVICE
LIFT/ HOUSEKEEPER
TO BANQUET
` ROOMS
STAIRCASE
FLOW DIAGRAM OF BANQUET
AND SERVICES
AREA PROGRAMMING FOR BANQUET HALL (400
GUESTS)
1. Staff Room with lockers, change rooms, Washrooms- 80
2. Staff Dining for 50 persons at a time - 60
3. Staff Rest room– 100
4. Administrative office - 50
5. Executive Staff rest room– 50
6. Executive Staff Dining– 30
7. Executive staff locker/change room, washrooms– 80
8. Beverage store– 40
9. Meat store– 40
10. Main Kitchen store – 150
11. Main Kitchen - 200
12. Dish wash and store– 60
13. Crockery store– 60
14. Stewards store room– 40
15. Service trolley storage– 100
16. Staff Room with lockers, change rooms, Washrooms- 80
17. Staff Dining for 50 persons at a time - 60
18. Staff Rest room– 100
19. Administrative office - 50
20. Executive Staff rest room– 50
21. Executive Staff Dining– 30
22. Executive staff locker/change room- 80
AREA PROGRAMMING OF FACILITIES
ENTRANCE-
ENTRANCE FOYER = 50 SQ.M
RECEPTION INCLUDING HELPDESK& CONCEERGE RECEPTION= 80SQ.M (8
PERSONS)
FRONT LOBBY (ONLY CIRCULATION SPACE)= 100 SQM
OFFICE LOUNGE= 60SQM (12 PERSONS)
GUEST LOUNGE= 125SQ.M (45 PERSONS)
FRONT OFFICE= 40 SQ.M (5 PERSONS)
TOTAL=450 SQ.M
SPECIALITY RESTAURANT-
SITTING + CIRCULATION= 200 SQ.M
SATELITE KITCHEN= 100 SQ.M
CAPACITY =28 PERSON
TOTAL=300 SQ.M
RETAIL SHOPS -
AREA =20 SQM
TOTAL FOR 5 NOS= 100 SQ.M
ALL DAY DINNING + BARBEQUE+COFFEE SHOP-
SITTING + CIRCULATION = 440 SQ.M
TOILET= 20 SQ.M
CAPACITY = 100 PERSONS
TOTAL=460 SQ.M
5. MAIN KITCHEN-
FOR ALL DAY DINNING +BARBEQUE +COFFEE SHOP.
AREA =220 SQ.M
6.MAIN STORE-
KITCHEN STORE=110 SQ.M
MEAT STORE=40 SQ.M
TOTAL =150 SQ.M
7.LOUNGE BAR-
FOYER=25 SQ.M
SITTING +CIRCULATION=175SQ.M
TOILET=15 SQ.M
CAPACITY=55 PERSONS
TOTAL=215 SQ.M
8.TOILET AT LOUNGE-
TOILET FOR MIN PERSON=200
TAKING 60%=120 MALE AND 80 FEMALE.
NUMEBR OF WC FOR MALE=3,URINAL=3,WASHBIASIN=3
NUMBER OF WC FOR FEMALE=4,NUMBER OF BASIN=4
TOTAL =20+35=55 SQ.M
9.BANQUET HALL-
SITTING +CIRCULATION=235 SQ.M
CAPACITY=100 PERSON
FOR 2 NOS AREA=235*2=470
PRE FUNCTION AREA =200 SQ.M
KITCHEN +STORE=165
TOTAL=470+165+200=835 SQ.M
SERVICE=300 SQ.M
10.MEETING ROOM-
TOTAL CAPACITY PER ROOM=30
AREA=90 SQ.M
TOTAL FOR 3 NOS=90*3=270 SQ.M
11.TOILET FOR BANQUET AND MEETING ROOM-
TOTAL CAPACITY=200+90=290
TAKING MALE =190 MALE AND 100 FEMALE
NUM OF WC FOR MALE=4,URINAL=4,WASH BASIN=4.
NUM OF WC FOR FEMALE=4,WASH BASIN=4
TOTAL AREA FOR TOILET=25+25=50 SQ.M
12.COMMON FOYER FOR BANQUET AND MEETING ROOM=50 SQ.M
13.SPA-
RECEPTION=10 SQ.M( 3 STAFF)
MESSAGE PARLOUR=5 SQ.M
5 NOS OF MESSAGE ROOM=(5*50)=25
4 HAIR CUT CHAIR,3 MANICURE STATION,3 PEDICURE STATION,2 SHAMPOO STATION
LAUNDRY =4 SQ.M
TOTAL=100 SQ.M
14.GYM-
OFFICE=5 SQ.M
WORKOUT AREA=80 SQ.M
FOYER=25 SQ.M
CAPACITY=25
TOTAL=110 SQ.M
COMMON TOILET,LOCKER ROOM OFR SPA AND GYM=90 SQ.M
15.LIFTS-
GUEST LIFTS=6 NOS
CARGO LIFT=3 NOS
CAPACITY=12 PPERSON PER LIFT

16.DISH WASH = 30 SQ.M

17.CROCKERY STORE= 60 SQ.M
18.DRY LINEN STORE= 60 SQ.M
19.SERVICE TROLLEY STORE= 100 SQ.M
20.LINEN STORE= 120 SQ.M
21.LAUNDRY ROOM= 120 SQ.M
22.MAINTANANCE SHOP= 200 SQ.M
23.MATERIAL RECEIVING STORE= 50 SQ.M
24.WET GARBAGE STORE= 15 SQ.M
25.DRY GARBAGE STORE= 40 SQ.M
26.REFRIGERATOR ROOM= 100 SQ.M
27.HEATING,VENTILATION= 250 SQ.M
28.WATER TREATMENT= 100 SQ.M
29.ELECTRICAL ROOM= 200 SQ.M
30.FIRE PUMP ROOM= 50 SQ.M

TOTAL CARPET AREA=5306 SQ.M

TOTAL BUILT UP AREA=5306+5306*.11=5889.66 SQ.M
31.POOL-
AREA=21*12=252 SQ.M
LOCKER +TOILET =80 SQ.M
CAPACITY=POOL SIDE SEATING=25 PERSONS.
TOTAL 325 SQ.M

TOTAL PROPOSED GROUND COVERAGE=5899.66+325=6214.66 SQM

PROPOSED GROUND COVERAGE=19.19 %

32.PRESIDENTIAL SUIT-
2 NOS TOILET AND DRESSING,KING SIZE BED,LIVIND,DINNING,STUDY,VARANDA.
TOILET=3*3=9 SQ.M EACH
DRESSING=5 SQ.M
TOTAL AREA=120 SQ.M
33.JUNIOR SUIT=80 SQ.M
34.DOUBLE BEDROOM-
SIZE=5*6=30 SQ.M
TOILET=2*3=6 SQ.M
DRESSING=2*2=4 SQ.M
TOTAL AREA=30 SQ.M
34.STAFF ROOM WITH LOCKERS,CHANGE ROOM=80 SQ.M
CAPACITY =25
35.STAFF DINNING =75 SQ.M
CAPACITY=50 PERSONS AT A TIME
36.STAFF REST ROOM=100 SQ.M(FOR 50 STAFF)
37.EXECUTIVE STAFF REST ROOM=50 SQ.M
CAPACITY=30
38.EXECUTIVE STAFF DINNING=50 SQ.M
39.EXECUTIVE STAFF CHANGE ROOM.TOILET=80 SQ.M
40.PARKING-
VALET PARKING=2 NOS OF VALETS
GUEST RESERVE PAKING=62
BANQUET PARKING=25
BUS=2
DESIGN PRINCIPLES

 ORIENTATION OF THE BUILDING SHOULD BE SUCH THAT SOUTH

NORTH SURFACES OF THE BUILDING SHOULD BE MORE AND EAST
WEST SURFACE SGOULD BE LESS.THIS WILL HELP IN MORE
VENTILATION AND DECREASE SOLAR HEAT GAIN.
 THE MAJOR WIND DIRCTION IS FROM SOUTH AND SOUTH WEST
SO MAXIMAM SPACES SHOULD BE EXPOSED TO THESE DIRECTION .
 THE PROPOER HIERARCHY OF THE SPACES SHOULD BE MAINTAINED.
 TYPES OF USERS-

RESIDENTIAL NON RESIDENTIAL

 PROPOER PRIVACY FOR BOTH THE KIND OF USERS SHOULD BE
MAINTAINED.
 BANQUE TS,BUISNESS CENTRE SHOULD HAVE A SEPARATE ENTRY.
 THE SUITES MUST FACE THE ECO PARK.
 THE PRESENCE OF METRO RAILWAY LINES AND ADJACENT
BUILDINGS SHOULD BE CONSIDERED IN THE DESIGN KEEPING THE
URBAN FABRIC OF THE AREA IN ACCOUNT.
 THERE SHUOLD BE SERVICE FLOOR FOR MAINTANANCE AND FROM
WHERE THE DUCTS ,FIRE DUCTS SHUOLD BE ACCESSED.
 PROPER DISPOSAL OF SOLID WASTES AND SEWERS.
 EFFORT SHOULD BE MADE TO MAKE IT AN ENERGY EFFICIENT
GREEN BUILDING.
BANQUET EXIT CAR PARKING BANQUET ENTRY

ENTRY
BUISNESS-2 STAFF PARKING

BUISNESS-1 FOYER PRE FUNCTION AREA

BUISNESS-3
POOL BANQUET
LOUNGE BAR BANQUET SERVICE

TRUCK PARKING
KITCHEN
HALL CORRIDOOR
+STORE

WAITING LOUNGE
RESTAURANT 2 ALL DAY DINNING, SERVICE
BARBEQUE,COFFE MAIN
CORRIDOOR KITCHEN
SHOP
+STORE
FRONT OFFICE ENTRANCE LOBBY RESTAURANT 1

SERVICES
SHOPS LUGGAGE ROOM
ENTRANCE FOYER

RAMP OUT
RAMP TO BASEMENT

SITE ENTRY CAR PARKING SITE EXIT

AREA PROGRAMMING OF
GUEST ROOMS
BEDROOM TYPE AREA ( mt. sq.)
Standard guest room 50 FLOOR SERVICES AREA ( mt. sq)
Standard double bedded room 70
Junior suite Pantry with toilet 60
90
Executive suite Stairs ( guest) 25
100
Presidential suites queen size bed 140 Stairs ( service stair) 11
Lift ( guests ) 3.2
TOILET TYPE Lift ( hot food service ) 4.2
Presidential room toilet 12 Lift ( linen ) 3
Standard and junior suites toilet 10 Linen Store ( fresh kinen ) 4
Linen store ( dirty linen ) 3
Floor management room 15
AREA PROGRAMMING OF
GYMNASIUM AND HEALTH FACILITIES
DESIGN PRINCIPLE
• The design has a compact approach so as to reduce footprint of the building
and enable it to achieve green building status.
• The slope of landscaping follows the natural slope of the site. This causes no
hindrance to the water flow.
• The building is curve towards the south so as to take advantage of the
southern winds.
• Reflective glazing to be used to reduce load on artificial air conditioning.
• Rain water harvesting is to be carried out due to the slope of the landscape
which will collect more water.
• Solar panels will cover the roof as well as service blocks.
• LED lighting to be used to reduce energy consumption.
• Main kitchen is connected to most of the restaurants and pubs thereby
reducing the need for satellite kitchens.
• Top floor to be kept for presidential suites to cater to their special
requirements.
• Infinity pool in the upper floor will provide a breathtaking view for the guests.