INTRODUCTION

Taj club house a business class hotel

Business environment Comfort living environment To suit the needs of corporate, executives and officials

Five star rating for the corporate kindled services. Located in chennai, In the midst of busiest Environment. Owned by GVK Group, Hyderabad.
ABOUT . Ground area: 75 cents Ground coverage area: 81,176 sq.ft Total number of rooms: 229 rooms Guest entry: 2 ways Vehicular entry: 2 ways Service entry: 1 way Exits: @ rear side

RECREATIONAL FACILITIES
GYM SWIMMING POOL GYM located in the 7th floor of the hotel . Two spaces equipment workout space manual workout space Along with a store room. 2 Glass front @ exterior side Swimming pool view on the other side. LAUNDRY LINKAGE

FACILITIES Non slippery rubber floor. Wooden flooring in the manual workout area. High intense a/c. Clean movement vision. Waiting space.

1
4

Link to the main laundry space from gym area via laundry hole.

21 m length 9 m width 1.2 m depth No slope even depth No diving allowed. Capacity: 1,75,000 litres of water.

SWIMMING POOL

Child pool is not specific. Safety precautions are given. Wooden platform mark the floor area. Set back 8 @ the parappet And 6 @ swimming pool side. Pool side bar. Fire exit star way: Located @ the entry reception. Hose reel unit @ the entry space.

Seating spaces, pool side allotments are provided in required numbers(10 15) number of persons. Access is through lift, stairway Services are done thro service spaces near by(20m).

INTERNET ROOM
Attached with the meeting room Entry from open lounge Booked on request. No specific attention. 8 boards in capacity.

SMOKING SPACES
Separate smoking area near the lounge in the outdoor to facilitate smoking activity. ALL THE SPACES ARE NON SMOKING AREAS OTHER THAN SMOKING OUTDOOR FIRST FLOOR OF THE HOTEL

smoking alarms are regulated with every 12 and detectors in the main monitoring board. Interiors with wood Wooden partitions No separate way/entry individualized. Conditioned server space within common to the wi-fi enabled meeting space.

LOBBY SPACE
Provided with three reception units Travel desk Open type lounge With column segregations to attain A level of privacy. A coffee lounge Easy access to bar/ restaurants To smoking outdoors Fire exits and guest lifts corner Total area: Circulation movement is direct and linear approach. A small private lobby for premier guest with levels of secrecy are given.

BLEND - BAR
A 100 seating capacity bar With private chambers Not a uniform seating arrangement. Central drink preparation counter

Outdoor party space Linen cushioned acoustical absorbers Separate wet kitchen for bar Wooden bottle racks clinging to wall.

Audio video systems Wooden flooring Carpet floor segregation Glass exteriors

BEHIND INDUS A MULTI CUSINE RESTAURANT.

open to public restaurant small in size, about Seating spaces for 48 persons

A small preparatory kitchen is provided within the kitchen. With the small Temporary store and freezer. Cloak room @ the entry for A chamber of non smoke kitchen cabinet is Refreshment. provided. Reception space and welcome With waste disposal unit.( manual). Table is provided. Staff flow is through the guest way of club house Linked with the club house dining a serious disadvantage. Restaurant. A level difference between the dining area. Separate entry for the guest @ Immediate food service with kitchen top seating the building level. provisions.

CLUB HOUSE
Major restaurant area for the guest Accommodates about 130 150 guests @ the same time. Dining area on a raised platform. Select variants on buffet display. Involves a display area . Separate juice and chat counter . Separate beverages counter.

The kitchen is attached to the main kitchen and the main basement store. Kitchen area is 1500 sq. ft. and it has the cooking areas inclusive of it.

Washing of utensils is done within the kitchen area.

Ducts for exhaust are linked to the basement exterior

KEFI
A Greece style restaurant Traffic flow adjusted between evening timings. Roof top restaurant with a bar in the exterior. Service lift is near the kitchen to facilitate easy services. Smoking kitchen type is found here. Outdoors are available Indoor wash unit is provided.
Stucco finished walls and ceilings to match the morocco style. Interiors to suite the Greece detail. White bluish tint color of interiors.

PREMIUM BANQUET HALL

Located in the first floor of the hotel With lavish interiors and an area of about Can be changed with the seating arrangements. Fully air conditioned and lit by glazing artificial lighting. Red carpet area with a reception, welcome drink area and food serving area. Along with a preparatory space. Provided near the fire exit and a business table on request @ entry.
Directly connected to the main kitchen Separate dining space is provided Linked on close proximity to the elevators and stairs.

SUITE
Suite are of four types Business class point of view Adhering to comfort Provided with common facilities One presidential suite on the whole Comfortable interiors Clean , open spaces.

Linear mode of Distribution. No cluster type Free flow for service access. Carpeted, compact area. Glazed, concealed openings with blind folds. Services made simple. Mechanized building systems. Intelligence operations Control over the main sensor display board.

SUPERIOR SUITE ROOM

Provided only in the 5th floor of the building termed as premier suite/floor. Provided with a small pantry, work table, living area, bed space, Dressing room, Toilet, Bath, Jacuzzi.

Located in the non smoking floor of the hotel with about 43 superior suites in number. Eyehole provisions Privacy through television chamber. Toilet ventilation is through ducts. No specific reception space within the room. Open planning.

Marble flooring along with carpet covers. Finish is of wood, carpet. Anti-slippery tiles @ wet space Glazing to the exterior side with blinds. No natural ventilation Lighting is achieved naturally. Remote sensitized operations in the room.

SUPERIOR ROOM

Area of about 345 square feet. Number of rooms are about 110. Basic executive type of room. Provided. Given with a small working table, A bed space, A seating lounge, Bath and closet space, A mini bar, A dress wardrobe.

Compact, clean space. Glazing is the main source of light. Covered with blinds and wooden floor area @ the bed space.

DELUXE ROOM
Area of about : 365 sq.ft. 81 rooms of this type. Wooden, cushion paneling found . Wooden floor with a carpet cover. With a small work out table. Ironing table stand is provided.
Rooms are placed adjacent in grouping of rooms. Common duct for two bath spaces are provided. A small preparatory pantry is provided. And a mini refrigerator A tall unit @ the entry near the toilet door for wardrobe.

DELUXE SUITE ROOM

A small pantry with cooking provisions is provided. Special laundry storage is provided Space provision for cleaning of mattresses within the room.

Each suite is of 662 sq.ft Same like the superior suite room but with an additional reception space. Privacy is hindered Open planning with no partitions in the dwelling space. Provision for physically challenged persons.

ORGANISATION OF SPACES

BARATHIS BUBBLE FIGURE

IT IS WITH BARATHI..JUST REFER HER..

SPATIAL ORGANISATION
Clear picture of the entire space. Closer proximity to the spaces. Open type of planning @ public areas with minimal degree of privacy. Visual treatment with materials and colors and interior elements. Transparency is emphasized in design. Maximum spatial utility is achieved in the design.

Put a view from lobby

From restaurant

CIRCULATION
Vertical circulation is mainly thro lifts Guest lifts are two in number With a capacity of 6-8 persons of about 450-625 kg. Located near to the banquets, meeting halls and common spaces in the hotel. With a distance of 30 m between the fire exit stair case and lift lobby. Lobby with a waiting space @ each floor.

Corridor spaces are about 8 in the room area and about 10 in the public interactive spaces.

Stair ways are minimally used For services purpose used. Width of the stairways is about 4. Provided in caution to fire safety.

MAIN KITCHEN
There is no such common kitchen. But separate kitchens for each of the restaurants. But there exists a common store, Freezer, processing space for the raw materials. And preparatory areas in the main kitchen located on the ground floor.
Various preparatory spaces are: Food and beverages Confectioneries Sea food processing units Meat processing unit Vegetable cutting unit Chicken processing unit Florist department Chocolate unit Common amenities are: Store for vegetables, meat, Chicken and sea foods. Processing units separate for veg. and non-veg. Freezer for the processed foods. Waste disposal unit. Rice boiling unit. Cutlery store. Kitchen office.

PREPARATORY SPACES WORK PROCESS

Each of Drythese storage spaces are rectilinear Partitions in plan. Area vary according to the usage of space. Glazing is provided@ the exterior Receiving Vents are provided to evacuate Already thenprepared heat.
food food

Each of these units are provided with a small store, Freezer, processing area apart from the main.

A TYPICAL PLAN

Work table

A small work triangle is obtained in working. parcel Efficient use of space.

1. COOK TOP WITH OVEN 2. COOKING PROVISION 3. FOOD PROCESSING AREA. 4. FREEZER 5. CLEANING AREA 6. CUTLERY STORE 7. TALL UNITS FOR STORAGE 8. WORK TOP 9. PULL OUT CABINETS @ THE TOP.

PREPARATORY SPACE

MAIN KITCHEN UNIT ZONING PLAN

PUT ZONING PLAN IF AVAILABLE ELSE GIVE SOME PICTURES

TAJ CLUB HOUSE KITCHEN

provided with smoking cooking area non smoking kitchen juice corner cutlery store separate washing unit individual store link to main store @ the basement cabin for the chef to monitor separate freezer room for storage

waste disposal unit mechanised vents glass partitions within separate processing area near the service lifts to serve the banquet halls @ 1st floor

STAFF KITCHEN AND DINING

No natural lighting and ventilation is felt. Could have provided it separately. Than @ the mid of boh services. Food serving area is very small to encourage So many people @ same time. Closely associated with house keeping Department and staff flow area.

Separate staff kitchen with cooking facilities Is provided. Zoned with a preparatory counter, cooking Area and washing area within. Area of about 3000 square feet inclusive of staff dining space for 60 people at a time. Hand wash area is provided within.

BACK OF THE HOUSE

separate entry for the ASSOCIATE OFFICES services frOm the other side of the hotel upto single level of basement associate entry is to the other side of the building provided with a reception

Provided with several departments. Adequate spaces are addressed. Not much attention to the interiors but Clean, well maintained spaces. Circulation made transparent thro the Indications, not a open type of planning. Staff area is interrupting in between the Office.

BACK OF THE HOUSE

GIVE A ZONING PLAN DONE IN CAD

BACK OF THE HOUSE

PUT THE PICTURES OF L AND D , HR, ACCOUNTS, FINANCE, STAFF, HOUSE KEEPING,

BACK OF THE HOUSE

PUT THE PICTURES OF L AND D , HR, ACCOUNTS, FINANCE, STAFF, HOUSE KEEPING,

SERVICES
Inclusive of Water management systems. Plumbing features. Electrical control room. Display board room. Fire safety chamber. Laundry services. Parking amenities. Service flow(traffic).

Service floor drops down to 8 in height. Water distribution pipes are done thro duct spaces in toilets seems efficient. Electrical supply are remote operated and controlled by the main board. Service floor to incorporate plumbing and electrical lines is provided. Service floor is located between the ground and first floor. This derives the equal attention of supply to all the floors. And the HVAC elements are carried on to the top most floor. No proper control system over the board of services.

WATER MANAGEMENT SYSTEMS

Involves the storage and distribution of water for general use. Water plant room in the ground floor. With compressors. Storage tanks with processing units.

Addition water storage tanks: 4 Water capacity: Additional tanks are kept for fire safety measures. Digital monitoring of water is done to know about the inflow of water.

FIRE SAFETY MEASURES

Fire alarms, smoke detectors are provided at spacing of every 12. Fire exits and hose reel provisions on each floor are indicative. Common access by service areas is encouraged in case of fire exits.

PARKING @ THE HOTEL

Parking provisions are provided around the building. No specific parking lots and numbers are followed. experience serious difficulty in case of banquets, meetings.

LAUNDRY SPACE

WASTE MANAGEMENT SYSTEMS

Segregation of waste based on their components as Organic Inorganic Plastic Three sectors are disposed in different ways. Through the vehicular entry in the basement that is specifically for the services.

SEWAGE DISPOSAL PLANT PROVIDED IN THE BASEMENT OF THE BUILDING.

MERITS
suits to the context of business class hotel. circulation of spaces is made direct and according to the needs of the people.

Transparency is achieved in the design helps in movement through the spaces.

Business class environment in every part of the hotel. Lobby space is provided with lounge seating to accommodate business meetings. Provision of spacious lift lobby houses the waiting activity. Service entry being separate facilitates easy flow of services in vehicular means.