Submitted By -:

Aman Kumar Verma

Gaurav Tripathi
Hina Arora
Monis Ahmad Khan
Saurabh Anand
Shivani Singhal
Zeba Baig

KEY PLAN
PART-A
CO

PART-B

EXISTING GROUND FLOOR PLAN

PART-C

SPACE

CASE STUDY

VIVANTA
BYTAJ
(IN SQ.M.)

STANDARD
AREA
REQUIRED
(IN SQ.M.)

REQUIREME
NT
(IN SQ.M.)

PUBLIC SPACE (6%)

SPACE

4) Banquet
kitchen

CASE STUDY

VIVANTA
BYTAJ
(IN SQ.M.)

STANDARD
AREA
REQUIRED
(IN SQ.M.)

REQUIREMEN
T
(IN SQ.M.)

Inc. in main
kitchen(560)

0.2 /seat

200

Porch

Entrance
foyer

1.27 /room

200

5) Exhibition hall

6) Conventional
hall

2.4 /person

7) Pre function
area

20% of banquet
area

260

0.7 0.9 /seat

45(50 persons)

18

8) Conference
room

5 /person

9) Business
lounge
10) Seminar room

1.8 /room

270

Lounge/
lobby

433

0.67 /room

100

Men's toilet

41

0.2 /room

30

Ladies toilet

41

0.2 /room

30

Handicapped
toilet

Coat check
room

Bellman's
desk

Registration

16.2

Luggage
room

50

0.05 /room

0.115 /room
0.04 /room

10

RENTAL SPACE (2 3 %)
Shopping
arcade

.36 /room

60

FOOD & BEVARAGE SPACE (4 12 %)

Indian restaurant

304

1.7 1.9 /seat

300 for (150

persons)

Indian kitchen

Inc. in main
kitchen(560)

1.2 /seat

180

Multi cuisine
restaurant

1.7 1.9 /seat

200 (100
persons)

Chinese
restaurant

1.7 1.9 /seat

Chinese kitchen

1.2 /seat

Business
center

Medicine
shop

Florist shop

1) Banquet
hall

1382

0.9 1.3 /seat

1300 (1000
people)

Bar

2) Banquet
foyer

221

1/5th of banquet
hall

260

Pool side Bar

3) Banquet
storage

85

1/10th of
banquet hall

130

Bar kitchen

Ballrooms

109

1.1 1.4 /seat

140 (100 people)

1.1 1.4 /seat

1.2 /seat

120

SPACE

CASE
STUDY
VIVANTA
BYTAJ
(IN SQ.M.)

STANDAR REQUIREM
D AREA
ENT
REQUIRED (IN SQ.M.)
(IN SQ.M.)

Coffee shop

240

1.3 /seat

130 (100
persons)

Coffee shop
kitchen

1.2 /seat

Theme
restaurant

240

Buffet

800

1.1 1.4 /seat

Pastry shop

42

120

4% of kitchen
area

24

200 (100
persons)

Non-veg.
preparation
area
Bulk cooking
area

12% of
kitchen area

72

Cold food
preparation

7% of kitchen
area

42

Bakery
preparation

10% of
kitchen area

60

60

Dry food
storage

30% of
kitchen area

180

Refrigerated
food storage

25% of
kitchen area

150

Liquor store

0.3 /person

30

General store

1 /room

150

Cutlery store

18 /store

20

Empty bottle
store

0.055 /room

Trolley store

0.2 /room

Room service

193

STANDAR REQUIREM
D AREA
ENT
REQUIRED (IN SQ.M.)
(IN SQ.M.)
7% of kitchen
area

MAIN KITCHEN (9 14% i.e. 60% of dinning area)

10% of
kitchen area

CASE
STUDY
VIVANTA
BYTAJ
(IN SQ.M.)

Veg.
preparation
area

70 (20 people)

Cold storage
for
1) meat
2) poultry
3) veg.
4) fish

SPACE

Dish wash

10% of
kitchen area

60

Pot wash

25

Serving pantry

14% of
kitchen area

84

Circulation
area

20% of
kitchen area

120

Garbage
service

12

10% of
kitchen area

60

Beverage room

15% of
kitchen area

90

FOOD AND BEVERAGE OFFICES

12

11.5 14

14

30

Food and
beverage
manager

0.045 /room

Cheff office

9.5 11.5

11

Order takers
cabin

Non food
storage

15% of
kitchen area

60 70

SPACE

CASE
STUDY
VIVANTA
BYTAJ
(IN SQ.M.)

Receiving
clerk and time
keeper

10

STANDAR REQUIREM
D AREA
ENT
REQUIRED (IN SQ.M.)
(IN SQ.M.)
9

GUEST ROOM SPACE (50 60%)

9) Swimming
pool filter plant

12

11) Tennis
courts

34 x 17

578

30

12) Back office

for staff
13) Library

250

18.5 23

20

36

16

1.2 m.

2 m.

Linen store

63

9.5 11.5

10

Room service
pantry

69(Inc.
satellite
kitchen)

Total no. of
rooms

110

125-150

14) Yoga lawn

II.

Gardens

III. Administra
tion (1
2%)

FACILITIES
Recreation
al area

1) Gymnasium

81

100

2) Beauty
parlor

26

30

3) Massage
centre

4) Waiting
lounge

5) Swimming
pool

STANDAR REQUIREM
D AREA
ENT
REQUIRED (IN SQ.M.)
(IN SQ.M.)

72

2.6

I.

CASE
STUDY
VIVANTA
BYTAJ
(IN SQ.M.)

10) SPA

Corridor width

Maids room

SPACE

1) General
managers
office

47

2) Assistant
managers
office
20

3) Secretary

10

4) Sales office
15X24

16 x 25

400

5) Accounts
office

56

50

6) Ladies
changing room

54

1.5 /person

45

7) Cashier

20

0.5 11.5

10

7) Gents
changing room

54

8) House
keeping

8) Storage for
pool
equipment

16

1.5 /person

45

20

TYPES OF ROOM
SUPERIOR ROOM 48 32.5 SQ. MT.
PREMIER ROOM 48 32.5 SQ. MT.
EXECUTIVE ROOM 10 40.8 SQ. MT.

DELUXE ROOM 26 52 SQ. MT.

DELUXE SUITE 26 102 SQ. MT.
PRESIDENTIAL SUITE2 408.7 SQ. MT.

SPACE

CASE
STUDY
VIVANTA
BYTAJ
(IN SQ.M.)

STANDAR REQUIREM
D AREA
ENT
REQUIRED (IN SQ.M.)
(IN SQ.M.)

9) Engineers
office
10)
Reservation

20

CASE
STUDY
VIVANTA
BYTAJ
(IN SQ.M.)

15

12
18

12

12

SERVICE SPACE (4 7%)

STANDAR REQUIREM
D AREA
ENT
REQUIRED (IN SQ.M.)
(IN SQ.M.)

ENGINEERING ROOM
D.G. room

11) Hygiene
manager

12) Security
office

SPACE

Boiler room

659

AC plant

0.25/room

38

0.42 /room

63

0.48/room

72

L.T. room

100

Electrical room

0.11 /room

16.5

Electrical
substation

30

0.4 /room

60

BELOW THE
RAMP (NOT
ENCLOSED)

0.7 /room

105

Laundry

115

150

Security room

12

12

Water
treatment plant

140

0.7 0.9
/employee

180

Pump room

35

45-60 sq. mt.

60

Transformer

30

0.083 /room

30

Hygiene room
Staff cafeteria
Staff kitchen

140

20% of staff
cafeteria

Gents
employee
locker room

74

0.6 /room

Ladies
employee
locker room

74

Gas plant

22

20

WATER STORAGE

Linen room

63

80

50

Record room

0.6 /room

Telephone
exchange
60

100

AHU

25

25

Server room

20

20

Cable room

20

20

Workshops

194

200

Raw water tank

1,20,000
gallons cap

Receiving
room

60

10% of
kitchen area

60

Treated water
tank

40,000
gallons cap

General
storage

40

40

Fire tank

20,000
gallons cap

LOBBY VIEW

STAIR CASE

ROOM

VIEW

Garden view

LOBBY WAY

LIFT

POOL VIEW`

ROOM

POOL DETAILS

GARDEN

CORRIDOR

EMERGENCY EXIT FLOOR PLAN