Requirements for hotel building projects. Hotel design Requirements for toilets in hotels during design

21.10.2023

The design, construction and reconstruction of hotel, motel and camping buildings must be carried out in accordance with the requirements of current regulatory documents establishing the rules and regulations for the design and construction of both buildings as a whole and its functional parts. Such documents are Technical Regulations, Building Codes and Rules, Design Recommendations, GOSTs.

Standards are scientifically based and legalized optimal measures of area, volume, weight, quantity of various materials per specific accepted unit: per person, square or cubic meter, etc. Guided by the standards, it is possible, by drawing up appropriate estimates, to determine in advance, for example, the upcoming costs of labor and building materials for construction.

The rules are safety requirements for construction, requirements for the quality of work, organization of production of various types of construction work, organization of construction and acceptance into operation of buildings and structures, etc.

Regulatory documents contain a set of quantitative and qualitative indicators that regulate the development and implementation of urban planning documentation. In the Russian Federation, norms and rules have been introduced into design and construction practice that are mandatory for all design and construction organizations and enterprises that produce building materials and products. Examples of SNiP are given below.

GOST R 51185-98 Tourist services. Accommodation facilities. General requirements applies to accommodation facilities intended for tourists (hereinafter referred to as accommodation facilities). The standard establishes types of accommodation facilities, general requirements for accommodation facilities and services of accommodation facilities.

Technical regulations- in the Russian Federation, a document (normative legal act) establishing mandatory requirements for application and execution for objects of technical regulation (products, including buildings, structures and structures, processes of production, operation, storage, transportation, sales and disposal).

N 384-FZ "Technical Regulations on the Safety of Buildings and Structures" (since July 1, 2010) was adopted for the purposes of:

1) protection of the life and health of citizens, property of individuals or legal entities, state or municipal property;

2) protection of the environment, life and health of animals and plants;

3) preventing actions that mislead acquirers;

4) ensuring the energy efficiency of buildings and structures.

The object of technical regulation in this Federal Law is buildings and structures for any purpose (including the engineering support networks and engineering support systems included in them), as well as the design processes (including surveys) and construction associated with buildings and structures , installation, commissioning, operation and disposal (demolition).

The placement and volumetric-spatial design of hotel buildings in Moscow must comply with the requirements of SNiP 2.07.01-89, MGSN 1.01-97, MGSN 4.16-98, Norms and rules for planning and development of the central part and historical zones of Moscow.

RMD 31-03-2008. Recommendations for the design of buildings of hotel enterprises, motels and campsites in St. Petersburg are intended for use in the development and examination of design documentation for buildings of hotel enterprises (hereinafter referred to as hotels), campsites and motels in St. Petersburg and in its suburbs. The recommendations can also be used by investors, customers, and specialists in the organization and operation of hotels, motels and campsites.

Hotels, motels and campsites, in accordance with the mandatory Appendix 1* of SNiP 2.08.02, are classified as buildings and premises for temporary stay. The design of hotel buildings with a height of more than 50 m and with more than one underground floors must be carried out according to special technical conditions that reflect the specifics of their design, construction and operation, including fire protection, including a set of additional engineering, technical and organizational measures taking into account the requirements of 1.5* SNiP 21-01. Special technical conditions are developed in accordance with the “Procedure for the development and approval of special technical conditions for the development of design documentation for a capital construction project,” approved by order of the Ministry of Regional Development dated April 1, 2008 No. 36.

The height of residential premises of hotels and motels (campsites) is recommended to be taken in accordance with SNiP 31-01, built-in premises for public purposes - in accordance with SNiP 2.08.02.

The design of public premises included in hotels, motels and camping groups (cultural and leisure, sports and recreational facilities, catering establishments, business activities, etc.) should be carried out taking into account the requirements of SNiP 2.08.02, SNiP 21-01 SP 31-112 , SP 31-113 and other regulatory documents in construction, relevant fire safety standards, sanitary standards and rules.

The main task of designing hotel establishments is to create the most favorable environment that meets the functional, physiological and aesthetic needs of people. Buildings must also meet technical and economic requirements. All types of buildings must be strong, durable, economical in construction and operation, must be provided with engineering equipment, and meet fire safety requirements. All these requirements should be taken into account when designing comprehensively, in conjunction with the environment.

To ensure the functional requirements that are associated with creating the most convenient conditions for living, when designing a hotel building it is necessary:

*take into account the influence of natural and climatic conditions on the processes occurring in the hotel;
*identify the main functional groups of premises and ensure the required relationships between them in accordance with the processes occurring in them;
*take into account the peculiarities of the regime of residents and the working hours of service personnel.

Fulfillment of these requirements is carried out when choosing a site for construction and space-planning decisions.

The physiological needs of people are reflected in sanitary requirements related to natural lighting, insolation, sound insulation, air exchange, temperature and humidity conditions.

The temperature in the hotel premises must correspond to the data presented in table. 1.3.

SNiP 23-05-95 “Natural and artificial lighting” stipulates that all residential premises must have natural lighting; sanitary facilities can be illuminated with a “second light” through transoms at the top of the wall between the sanitary unit and the room.

In table 1.4 presents the requirements for natural lighting in floor corridors.

Table 1.3 Temperature conditions in public and residential premises of hotel enterprises

Table 1.4 Requirements for natural lighting in floor corridors

In addition, all residential premises must be insulated for a certain time. Insolation- illumination of the room with direct sunlight. For example, in central Russia, insolation should be 2.5 hours per day from March 22 to September 22. To ensure this requirement, it is necessary to orient the building to the cardinal points when designing, or to locate living quarters in the space-planning solution on the side of the building that will be illuminated more by the sun.

According to SNiP 02-08-89 (Appendix 1), hotels must ensure insulation of residential and public premises from noise. Noises can be external (closely located enterprises or noisy streets) and internal (equipment, rooms with high noise levels). Hotels must be located on sites remote from industrial enterprises, or dividing green stripes can be designed between them. To reduce external noise, noise insulating materials should be used. When placing engineering equipment, it is recommended to use noise-absorbing pads. Elevator shafts, restaurants, banquet and dance halls are designed in isolation from residential rooms.

Fire safety measures are aimed at preventing the occurrence of fires, localizing fires, limiting the possibility of fire spreading throughout the building, facilitating fire extinguishing, maintaining the stability of structures under conditions of exposure to high temperatures, fire and water, creating conditions for the safe evacuation of people from burning buildings, ensuring access and access for firefighters means to the source of the fire.

Table 1.5 Distances from the doors of the most remote rooms to the exit outside or to the staircase, m

Fire safety requirements for all buildings depend on the degree of fire resistance, as well as on their number of storeys and overall dimensions. Fire safety requirements are ensured in the space-planning solution by limiting the total volume of premises, dividing them into parts with fire walls, and identifying escape routes; in design solutions - the use of materials and building products of the corresponding flammability groups, ensuring the stability of structures under conditions of exposure to fire.

Limiting the spread of fire is ensured by compliance with fire safety distances between residential and public buildings. For public buildings with more than 5 floors, passages with a width of 5-8 m should be provided. Through passages in buildings should be at least 3.5 m wide and at least 4.5 m high. The distances between buildings should be 6-15 m, depending on the fire resistance of the building.

Since smoke is most dangerous, and its distribution occurs primarily vertically, the main restrictions from fire safety standards relate to vertical communications. Stairwells must be smoke-free, exits from corridors must be separated by fire-resistant self-closing doors. To remove smoke, corridors must be equipped with forced exhaust.

Hotel buildings are divided into parts (underground and above ground, low-rise and high-rise), separated by fire barriers, which include fireproof floors and fire walls.

In table 1.5 shows the permissible distances from the doors of the most remote rooms to the exit to the outside or to the staircase.

The residential part of the hotel is a building consisting of repeating floors. Communication between floors is carried out using elevators and stairs. Therefore, when designing, the diagram of one floor is considered.

The residential floor consists of residential rooms, auxiliary premises, horizontal communications and vertical communications units.

The quality of the room stock, which is one of the main factors influencing the comfort of living in a hotel, is determined by the types of rooms (by the number of rooms and the number of guests), the percentage of different types of rooms in the hotel, their architectural and planning solutions, parameters, sanitary facilities, equipment , furnished.

In domestic hotels, single rooms make up approximately 30 to 50% of the number of rooms. In foreign practice, in business hotels the percentage of rooms per person reaches 60-80%. In tourist and resort hotels, due to the significant family contingent, double rooms often predominate and in some cases account for up to 75-100% of the total number of rooms.

Modern rooms, as a rule, consist of a living room (or rooms), a hallway, and a bathroom. Of the total area of a one-room apartment, the living area generally occupies more than 70%, the front - 12-15%, the bathroom - 13-22%. Along with one-room suites for one to two people, some hotels have one-room suites for three to four people. In order to increase the comfort of living, such rooms are made of two living rooms with a common hallway and bathroom. A number of hotels, intended mainly for young people, athletes, and tourists, partially have dormitory rooms for five people or more.

The most common solution for residential floors with two-way use of the corridor can be more economical. The two-sided arrangement of rooms is preferable, since one of the basic rules for the design of public buildings is the reduction of horizontal communications (Fig. 2.6). The disadvantages of such a system for long corridors are the lack of natural light, the monotony of the expression of the corridor, different conditions of sunlight in the rooms on both sides of the corridor, as well as unequal views of the residential rooms. These disadvantages are not of great importance in urban environments. Therefore, two-sided corridor development is used very often. Directly adjacent to the corridor is a strip of sanitary facilities and hallways. This arrangement isolates the residential room from noise from the corridor and allows rational use of the less illuminated part of the rooms. In case of special viewing conditions, loggias or balconies are equipped in residential rooms.

Rice. 2.6.

A one-way arrangement of rooms is chosen if it is necessary to have a certain orientation of residential rooms (to create a view from the window, for example, to the sea, mountains), since the view from the window is of great importance for hotel facilities intended for vacationers.

The rule for reducing horizontal communications is taken into account when determining the location of the vertical communications node. It must be located conveniently in relation to the maximum number of rooms.

Requirements for room design. The rooms always consist of an entrance hall (entrance area), a bathroom (sometimes several rooms), the actual living space - a bedroom (bedrooms) and other additional premises, which, depending on the purpose of the room, may include an office, an office-dining room, a kitchen- dining room, library, etc., ending with utility rooms.

The following categories of accommodation facility rooms are established:

1) “suite” - a room with an area of at least 75 m2, consisting of three or more living rooms (living/dining room, study and bedroom), with a non-standard wide double bed (200 x 200 cm) and an additional guest toilet;
2) “apartment” - a room with an area of at least 40 m2, consisting of two or more living rooms (living/dining room, bedroom), having kitchen equipment;
3) “suite” - a room with an area of at least 35 m2, consisting of two living rooms (living room and bedroom), designed to accommodate one/two people;
4) “studio” - a one-room suite with an area of at least 25 m2, designed to accommodate one or two people, with a layout that allows part of the room to be used as a living room/dining room/office;
5) first category - a room consisting of one living room, with one/two beds, a full bathroom (bath/shower, washbasin, toilet), designed to accommodate one/two people;
6) second category - a room consisting of one living room, with one/two beds, a partial bathroom (sink, toilet, or one full bathroom in a block of two rooms), designed to accommodate one/two people;
7) third category - a room consisting of one living room with a number of beds according to the number of residents, a partial bathroom (sink, toilet or one full bathroom in a block of two rooms), designed to accommodate several people, with an area per one resident 6 m2 in a year-round building, 4.5 m2 in seasonal buildings;
8) fourth category - a room consisting of one living room with a number of beds according to the number of residents, a washbasin, designed to accommodate several people, with an area per resident of 6 m 2 in year-round buildings, 4.5 m 2 in seasonal buildings functioning;
9) fifth category - a room consisting of one living room with the number of beds according to the number of residents, without a washbasin (washbasin in the corridor), designed to accommodate several people, with an area per resident of 6 m2 in buildings with year-round operation, 4.5 m 2 - in seasonal buildings.

The rooms should be located in an area with minimal exposure to noise produced by transport and hotel engineering equipment, and be isolated from noise and odors from the kitchen.

Rooms for people with disabilities are recommended to be located on the ground floor. The number of such rooms is determined by the design assignment, and the area can be increased by 20% compared to the standards.

Placing residential premises in basements and on ground floors is not permitted.

Newly built hotels must be provided with:

conditions of access and accommodation for persons with disabilities, people using wheelchairs;
a reserve of single and double rooms with appropriate equipment, the width of passages and doorways, as well as devices for the unhindered movement of people with disabilities along horizontal and vertical communications.

The number of such rooms is determined by the design assignment.

On the residential floor there are auxiliary premises, the composition of which is determined by the form of service in the hotel: autonomous, semi-autonomous or centralized. Standalone form service is characterized by the fact that all functional premises are concentrated on the residential floor (maids' room, storage room for cleaning equipment, waiters' premises, key facilities), where a large number of services can be provided. Centralized form represents the integration of all functions in the public part of the hotel. Pojaautonomny form is intermediate between autonomous and centralized.

The composition of auxiliary premises on the residential floor, depending on the form of service on the floor, is given in Table. 2.1. When placing auxiliary premises, it should be remembered that service personnel should not be visible to hotel residents.

Floor service premises should, as a rule, be blocked, providing one block in hotels of the five-star category for 30 beds, the four-star category for 40 beds, the three-star category for 50 beds, and the two-star category for 60 beds .

Floor service rooms in one-star and two-star hotels are allowed to be located across the floor.

The minimum composition of the floor service premises can only be represented by the duty personnel room.

Table 2.1

Composition (developed) and area of floor service premises

Note. * - the numbers in parentheses are for the four-star and five-star categories;

** - in hotels with a capacity of 300 beds or more;
*** - in hotels with a capacity of up to 100 beds, it is allowed to replace them with cabinets;
4* - in hotels of the “one star”, “two star”, “three star” categories, when less than 30 people are staying on a floor, it is allowed to accommodate across the floor;
5* - for the category “three stars” and above;
6* - for hotels of the “four star” and “five star” categories. For hotels of categories “two stars” and above, special

Shoe cleaning facilities on floors or in the lobby.

To serve food in the rooms, there must be a connection between the main catering unit dispensing unit and the residential part of the hotel along service corridors and stairs, elevators or using special lifts.

On the residential floors of hotels of the “one star” and “two star” categories, the construction of public premises (bars, cafes, buffets, television lounges, premises for business meetings, children’s rooms, etc.) is allowed, provided that the residential premises are noise protected. The placement of public premises is not allowed adjacent to residential premises.

In the residential part of hotels, premises for serving children may be provided. The need for children's premises and their area are established by the design assignment.

General requirements for the design of the public part of the hotel. Public premises include premises of the reception and lobby group, consumer services, public catering, entertainment, sports and recreational services, office and technical facilities.

For successful operational activities in the design process, it is necessary to resolve issues related to the functional division of the hotel and provide optimal conditions for the operation of each part and their interaction.

Public premises can be located in above-ground, ground, and basement floors. The height of the floor on which the premises are located is determined depending on their purpose and the requirements placed on them and can be taken equal to 3.6; 4.2; 4.8 m.

The spatial structure of hotels should ensure a clear separation of the flows of guests, service personnel and visitors to public blocks working for the city. When designing, it is necessary to exclude the combination and intersection of economic and production routes with the routes of residents and visitors. When a hotel includes groups of public premises operating for the city, isolated entrances from the street should be provided for them.

Utility stairs and elevators, garbage chutes and linen chutes should be located so that personnel flows do not intersect with guest flows.

The number of elevators depends on the capacity of the hotel and the lifting capacity of the elevators themselves. It is recommended to arrange elevators in rows (no more than four rows in a row). There must be a free zone of 2.2 m in front of the elevators. If the elevators are located opposite each other, then the free zone must be at least 3.3 m.

On the residential floors there can be cafes and small meeting rooms.

Requirements for the design of a hotel entrance. The hotel must have at least three permanent entrances (main entrance, restaurant entrance, service entrance), one exit and an area for unloading cars for the restaurant. This solution ensures optimal operating conditions. It is necessary to have entrances and entrances that open occasionally (for linen, waste, equipment).

For all categories of hotels under consideration, a separate main entrance to the building for guests should be designed.

The main entrances to hotels must have double vestibules equipped with an air curtain. Secondary entrances may be equipped with double doors opening in the exit direction.

If the hotel does not occupy the entire building, the entrance for guests should also be designed separately from other visitors to the building.

Entrance to a restaurant (cafeteria, etc.) must be provided both from the hotel itself and from the street.

For the passage of personnel into the hotel building and, if necessary, into the restaurant premises, it is necessary to provide a separate service entrance equipped with an access control system.

Exit doors must open towards means of evacuation.

The system for opening, fixing and closing the doors of the central entrance should provide wheelchair users with unhindered entry into the hotel building. The porches of the main entrances should be equipped with ramps with a slope of no more than 1:12. Porches and ramps with a top height from the ground of more than 0.45 m must have fences.

According to modern requirements, entrances to hotel buildings of all categories must be equipped with devices for protection from precipitation.

Entrances to four- and five-star hotels (apartment hotels, business hotels, luxury tourist hotels, congress hotels and resort hotels) must be equipped with sliding doors with electronic devices.

Sliding and revolving doors must be doubled as swing doors.

In hotels with a capacity of more than 300 beds of categories “three stars” and above, it is necessary to provide luggage entrances and lobbies. It is recommended to equip them with mechanization means that ensure the movement of luggage from the car to the elevator or to any other intermediate point.

The depth of the vestibule, in the case of using doors with manual drive, must be at least 4 m, and when using automatic doors - at least 6 m, since when both the first and second doors are opened simultaneously, the entrance area will be completely open, and the effect of the vestibule will be reduced to zero. In such a vestibule, naturally, a thermal curtain and a cassette door are installed, which can bring a sufficiently large amount of cold air to the vestibule.

A manually operated revolving door must have a diameter of at least, but not more than 3 m. Very few manufacturers supply manually operated revolving doors with a diameter of more than 3 m. Such a door must be three-part so that a guest can pass through with one suitcase in hand. roller skating The automatic revolving door must have a diameter of at least 4.5 m, have one rotor and be divided into segments, i.e. consist of two parts. In this case, as a rule, another sliding door is installed, used in the summer. Such a door can also serve as a spare escape door.

If automatic doors are equipped with an emergency exit function, then it is advisable to mount a simple door nearby with a minimum width of 1.1 m, which will be used to move the luggage of tourist groups.

We must strive to create a favorable impression on the guest when approaching the hotel. Garden plantings, the quality of the driveway and other factors reflect the hotel's standard in their own way. A newly arrived guest is unlikely to first of all turn his attention to the number of rooms in the hotel.

There should be no steps at the entrance. It is located flush with the drop-off area for easy movement of suitcases on rollers. It is recommended to place special cleaning mats at the entrance to the building, which should be complemented by a subsequent cleaning area in the hotel lobby.

The floor of the entrance area should ensure that shoes can be cleaned. In the direction of travel, you should place baths (recesses) to collect dirt and one or more rugs. The minimum length of the dirt retention zone should be 5 m.

Requirements for the design of hotel lobbies. The reception and lobby group occupies the most important place among the public part of the hotel, as it is the place of arrival and departure of guests and the main distribution point between groups of rooms. The hotel has approximately 120 seconds to make a first impression on the guest. Once a guest enters the lobby, it is final. When designing hotels, it is first necessary to consider what category of guests it should be designed for. This determines not only the zonal division of the hall into various functional separate areas of the reception and accommodation desk, a relaxation and waiting area for guests, a lobby bar, shops for selling newspapers and magazines, souvenirs, etc., but also a detailed calculation of the areas for organizing each of these services.

When designing a vestibule group, the following provisions and principles should be adhered to:

1) the main entrance, reception, vertical communications unit, and visitors’ seating area must be located directly in the lobby. The place in front of the counter and the seating area should not be a walk-through area;
2) the administrator’s desk and the vertical communications node should be clearly visible from the main entrance. The best location of these elements is when hotel residents, when moving from the entrance to the elevator, pass in close proximity to the counter, especially if the key service is located at the receptionist;
3) a restaurant, bar or cafe, a hairdresser, a luggage carrier room, an equipment rental point (for sports and household purposes), and a medical center for serving guests and staff should be conveniently connected to the lobby.

Existing requirements for the total area of the hall, in accordance

with the current classification system are presented in table. 2.2.

The above requirements, in our opinion, in some cases may not be mandatory for apart-hotels, regardless of their star rating, since the presence of a large hall is not economically and technologically justified.

The organization of a lobby bar, places for residents to relax, places to sell souvenirs, installation of ATMs and other types of equipment for this category of hotel is not technologically justified.

Table 2.2

Requirements for hotel lobbies*

The minimum hall area is Yum 2. The average standard hotel lobby area per room is calculated according to table. 2.2.

When designing halls for congress hotels and large tourist hotels, the need to ensure the simultaneous arrival and departure of a large number of guests should be taken into account. In this case, the design and construction of halls with a larger capacity are provided with the possibility of organizing additional seating areas, one or more bars, etc.

The reception desk of a lobby hotel is designed in a category higher than the main room stock. A traditional technique that works to enhance the hotel’s brand image is placing a unique item, mosaic, or sculpture in the lobby. A recent, frequently cited example is the golden apple-shaped chair located in the lobby of the Golden Apple Hotel.

Lobby bar is a place for guests to wait and relax before checking in or leaving. At the same time, it is a traditional place for business and other meetings with guests, sometimes for small business negotiations and communication. This defines the place of the lobby bar as an important element of the hotel.

Air conditioning of the lobby is mandatory. When designing two-star hotels, circulation air cooling should be provided, and in five-star hotels, full air conditioning with dehumidification and humidification.

Floor covering materials - in the waiting area, combinations of stone and ceramic surfaces with carpeting are appropriate.

The storage room should be located next to the hotel lobby, and in four-star and five-star hotels directly next to the doorman. The luggage storage room, connected by a vertical transport system to the residential floors, provides luggage storage both upon arrival (until the necessary formalities have been completed) and upon departure (in case of prior vacancy of the rooms).

Its size depends on the size of the hotel and the number of organized groups accepted by the hotel. If the hotel is large, the camera may have a separate external exit to the bus parking area so that luggage can be loaded onto the vehicle without interference from guests or disruption to the circulation of visitors to the hotel lobby. The walls of such a room should be equipped with metal shelves (racks). Windows and heating are optional, and doors should have metal frames, reinforced handles and possibly be protected by sheet iron panels.

Luggage storage is also necessary in hotels that do not expect to receive large tourist groups. Sometimes, after checking out of the hotel in the morning, guests stay throughout the day to attend a conference and collect their luggage later on their own. These premises are also suitable for storing equipment that was delivered by conference organizers to the hotel the day before, but was not installed due to the occupancy of the premises. Sometimes guests' luggage is delivered before guests arrive.

The guest safe must be specially designed. Its area should be no more than 4-5 m2 and have appropriate finishing, which is the task of the designer.

Cloakrooms and bathrooms serving public areas, trade kiosks (boutiques), and much more should be available in the hotel, corresponding to the category and size of the hotel. The availability of retail outlets depends in full or in part on the capacity and purpose of the hotel. For example, some newspapers or tobacco products can be combined with a receptionist service in medium-sized hotels, while not available in small hotels.

The forms of placement of all these services around the main node, which is the lobby, are very diverse and can be located on one, two or three of its sides. It must be taken into account that the position of retail outlets should ensure good functioning, reducing to a minimum the movements of customers and hotel staff. Personnel involved in receiving guests, especially the receptionist, must have a clear view of entrances and vertical communications (elevators and stairs - to ensure the necessary control). The free area of the lobby should be sufficient to accommodate groups of tourists arriving by bus and remaining in the lobby for some time before settling in.

Along with all the above, the lobby should have a more relaxed waiting area for hotel residents or outside visitors. These areas, remote from the main moving flows, in small or medium-sized hotels are part of the lobby, and in large hotels a separate area is allocated for these purposes, directly connected to the entrance lobby. Many experts consider this space to be the main vestibule (in contrast to the previous one - the entrance vestibule), a place of rest, meetings and recreation. Therefore, it should create a pleasant environment through appropriate design and furnishings. In many successful examples, this is facilitated by landscaping, fountains, large decorative installations, even an internal garden. Sometimes breakfast is served there, drinks or coffee are served, then there is a need for direct communication with the distribution counter.

Requirements for the design of stairs. The designed staircases are divided into three types: guest staircases, service staircases and additional staircases used as emergency exits.

Guest and service rooms are designed in accordance with the technical specifications, and the rest in accordance with general fire safety requirements, GOST 12.1.004.91. The finishing of stairs and enclosing structures must be made of non-combustible materials.

Self-powered route signs must be installed on all evacuation routes.

Technical specifications for the design of staircases of all types are developed in accordance with the category of the hotel, the number of floors of the building and the maximum possible number of residents.

Requirements for the design of elevators and lifting mechanisms. The need for elevators depends on the number of floors of hotels. Their types must comply with the requirements of SNiP 2 08 02-89* and GOST 22011-90E, and the estimated waiting time for elevators should not exceed that specified in Appendix 1 (Order of the Ministry of Culture of Russia dated July 11, 2014 No. 1215).

Fire safety requirements for the construction of elevators should be met in accordance with the instructions of SNiP 21-01-97, NPB 250-97 and GOST 22011-90E.

The need to install passenger escalators is determined by the design assignment. At public catering establishments and for communication of economic and production services with consumers, low-power lifts should be provided on the floors. For supplying food, linen, consumables, etc. to the floors. The use of freight and passenger-and-freight elevators is also permitted.

In hotels with a capacity of 300 beds or more and more than five floors, the use of laundry chutes is allowed.

In connection with modern requirements for providing comfortable conditions, the need for the installation of elevators is determined by the following indicators: the opening of the elevator door must be at least 0.9 m; a telephone or other means of communication with the technical service dispatcher or reception employee must be installed in the elevator.

When calculating the number of required service elevators, one should take into account the additional load created by the provision of the service of delivering customer orders from the restaurant to the room.

When developing technical specifications and calculating the number of elevators for a congress hotel building, it should be taken into account that the use of elevators will be uneven. Before the start and immediately after the end of the event, the need for this service will increase sharply.

A freight or passenger elevator can be used as a firefighting elevator if the requirements for firefighting elevators are met. Under normal conditions, fire elevators can be used along with passenger and freight elevators. The installation of firefighting elevators in hotel buildings should be carried out in accordance with the requirements of NPB 250-97. The fire elevator control system must ensure the operation of elevators in normal operating mode, as well as in the “fire danger” mode in accordance with GOST 22011-90E.

Elevators that are not used as fire elevators, in which, in the event of a fire, passengers are not boarded or disembarked, must automatically descend to the first floor upon receipt of a fire signal from the central control panel of fire safety systems, regardless of the command of the people in them, and the doors in them must open for passengers to disembark.

Elevators in which passengers were boarding and disembarking during a fire begin to move only after the doors are closed.

After disembarking passengers, the doors are automatically closed, and the elevator control system can be used to organize the supply of fresh air for smoke protection purposes.

Requirements for the design of administrative group premises. Administration premises should, as a rule, be grouped on the first floors outside the main flow of residents. The composition of the administration premises and their area should be determined by the design assignment, taking into account the recommendations set out in Appendix 5.

Offices of hotel associations and tourist organizations of various types are allowed to be located in hotel buildings, provided that this does not reduce the comfort of living.

Requirements for the design of public catering premises. The functional organization of this group of premises is decided taking into account the categories of hotels. In hotels of the "one star" category, food is not provided for guests, "two stars" and "three stars" must have restaurants or cafes, "four stars" and "five stars" - restaurants, banquet halls, bars, and in five-star hotels - nightlife clubs.

In a hotel complex, as a rule, there are several catering establishments, which can be located in different places. These enterprises serve not only those staying at the hotel, but also visiting tourists. Therefore, it is advisable to make an independent entrance to the restaurant with its own lobby group.

In pavilion or mixed development, food establishments should have convenient and, if possible, direct approaches from the residential part and the shortest connections with the economic zone.

The composition and area of catering establishments are determined by the capacity of the halls, the method of serving visitors (waiter service, self-service) and the productivity of production premises. Food premises include restaurants, canteens, cafes, bars, rooms in which food, utensils, equipment and a kitchen are stored (Fig. 2.7).

There are five main groups of catering premises:

1) warehouse group (designed for short-term storage of raw materials and products with appropriate storage modes);
2) a production group (for processing products, raw materials, semi-finished products and production of finished products), which includes main (procurement and pre-production) shops, specialized (confectionery, culinary) and auxiliary (washing);
3) a trading group (for selling finished products and organizing their consumption) - trading floors, a lobby with a wardrobe and bathrooms;
4) administrative and household group (administration, wardrobes and staff rooms, showers, bathrooms);
5) technical group (for servicing all groups of premises) - ventilation chambers, heating points, electrical switchboards.

All groups of premises are interconnected.

The mutual arrangement of the structural elements of the building forms the space-planning schemes: centric, longitudinal, transverse, angular.

Centric the composition provides for the centralized placement of production premises, around which retail premises are grouped. This scheme is used, as a rule, for one-story catering establishments with more than 200 seats. Its disadvantage is the large distance from individual tables to non-retail premises;

Rice. 2.7.

With this layout, the building can be round, rectangular or square. This is how high-capacity multiplexes are designed. Each hall has its own distribution room adjacent to the hot shop. The rooms located in the center of the building have upper side natural lighting due to the increase in the height of the middle part of the building. The halls and rooms located around the central part of the building have lateral natural lighting.

Longitudinal composition - the relative arrangement of retail and industrial premises parallel to the longitudinal axis. In this scheme, one-sided or two-sided placement of retail premises is possible.

Transverse the composition divides the layout of food premises into two parts (trade and production) along the transverse axis. This composition is also called deep, since production premises are located in the depths of the space for consumption.

Corner the composition is formed when the production premises are located in the corner of the plan. The hot shop and other production areas can have overhead side lighting by increasing the height of the middle part of the building. According to modern standards, hotel-type recreational facilities with a high level of comfort provide all types of catering establishments: a restaurant with banquet and dining rooms, a bar (day and night), floor buffets, a self-service cafe, a dining room (for service personnel). This scheme is used for enterprises with less than 100 seats.

The following requirements for the layout of premises have been developed: all their groups must be located along the technological process - first warehouse, production, then retail, with which administrative, household and technical premises must be conveniently connected. Providing the shortest connection between them without intersecting the flow of visitors and service personnel depends on the relative position of the main groups of premises. You should strive for a compact building structure, providing for the possibility of redevelopment of premises in connection with changes in production technology.

The layout of all groups of premises must meet the requirements of SNiP, sanitary and fire safety regulations. All production and storage premises are designed as non-passable, entrances to production and service premises are arranged from the utility yard, and to retail premises - from the street, they are isolated from the entrances to the residential premises of the hotel. The layout of warehouse premises is carried out in the direction of movement of raw materials, taking into account the possibilities for more rational performance of warehouse operations and loading and unloading operations. The layout of production premises depends on the sequence of all stages of the technological process; retail premises - on the selected movement of visitors, taking into account the possibilities of their evacuation in case of fire. Administrative and amenity premises are located in such a way as to ensure communication with all groups of premises, including household ones. The layout of technical premises is carried out in accordance with the purpose of each of them. They should be as close as possible to the main premises served. Ventilation chambers should be located in the center of roof loads or in the basement, a heating point near the outer wall, engine rooms of cooled chambers near them, in the basement with a separate entrance. When laying out multi-storey buildings, the warehouse group, household and technical premises are located in the basement or on the ground floor, administrative premises, procurement and specialized workshops, expedition - on the ground floor, as a lobby with a wardrobe and bathrooms for visitors, and pre-production workshops and sales areas - on upper floors. Communication between floors is carried out using stairs, freight and passenger elevators.

There is a wide variety of types of commercial and technological equipment for catering establishments: refrigeration, heating, washing, mechanical, cash register, weighing, for the mechanization of loading and unloading operations and warehouse operations, vending machines and for preparing culinary products, special furniture, etc. In technological equipment of food establishments includes roller toasters, juicers, mixers, coffee grinders, potato peelers, vegetable cutters, slicers, meat grinders, dough mixers, bar processors, etc.

There are many different models, configurations and finishes for bar counters, and they can be equipped with refrigeration equipment. Buffet systems, self-service lines, refrigerated buffets, fish counters, various display cases, multi-level cabinets for various purposes, tables with refrigerated cabinets, refrigerators and freezers, ice makers, dishwashers and bathtubs, ventilation hoods, chopping blocks, open frying pans, deep fryers, boilers, stoves, thermal containers, etc.

In catering establishments, furniture of different classes of materials, shapes and finishes is used; in high-class enterprises - famous brands and antique ones.

Restaurant finishing fabrics and staff uniforms are developed by designers taking into account the overall style of the interior.

The number of seats in restaurants may be equal to, less than, or greater than the number of seats in a hotel. This quantity is determined by the customer depending on local conditions and in accordance with the purpose of the hotel.

When planning catering establishments, the capacity of the halls is not limited, but it is recommended not to make halls with more than 250 seats, since a large capacity creates an uncomfortable environment (noise, large movement of visitors). If necessary, it should be possible to change the capacity using partitions (fixed or movable). All hotels should have banquet halls for 40-60 seats, and restaurants should have rooms for six, eight, 12 seats.

The tendency to consider the restaurant group of premises in resort and tourist hotels as one of the places of possible leisure activities has led to the emergence of new types of restaurants within this group, such as national cuisine restaurants, grill restaurants, variety shows, wine and beer cellars, dance bars, disco bars etc. Such catering establishments are called entertaining and entertaining catering. Currently, the trend towards their development in tourist and resort hotels is very promising.

The number of seats in buffets is determined based on at least 10% of the hotel's capacity. It is rational to place them with a good vertical or other connection with the power supply unit.

The area of the restaurant is calculated as follows: per seat - 1.8 m2.

The space requirements per seat are given in table. 2.3.

Table 2.3

Average calculation of area per seat in a restaurant

The planning of an enterprise is carried out after all technological calculations have been carried out and means connecting into a single whole all groups of premises that are part of the enterprise, as well as ensuring their connection.

All staff serving the catering group must have a separate entrance to the hotel with its own lobby, locker rooms, showers, bathrooms, rest rooms and administrative premises.

Next to the restaurant, it is advisable to locate a multifunctional room used for banquets, conferences or evening catering for groups that usually disturb the regular guests of an a la carte restaurant.

Requirements for the design of utility and industrial premises. These are premises for service personnel, various household workshops, warehouses, laundry rooms for dirty and clean linen, etc. In small hotels (up to 300 people), a standard area of 0.33-0.39 m2 per bed has been established for them, and a standard for closets (linen) in utility rooms of small hotels per bed has been set at 0.06-0 .04 m2, for staff wardrobes per person - 0.07-0.05 m2.

The group of utility rooms includes a rest room for duty personnel with a built-in wardrobe, table and bed or sofa (12 m2 for 100-120 seats). This group includes:

1) a utility room with cabinets and racks for clean linen and a pantry (box) for dirty linen;
2) a room for cleaning clothes and shoes, as well as ironing at the rate of 6 m 2 for 100-120 beds;
3) a room in which a boiler and a refrigerator for general use are installed;
4) a full combined bathroom for staff on duty, as well as a storage room for storing cleaning items and equipment. There should be a cleaning room on each floor. Sometimes it is combined with a room for cleaning and ironing. Then in this room you need to put a cabinet for brushes and rags.

One of the most important utility rooms of the hotel is the central linen room for clean and dirty linen. They must be independent premises isolated from each other. The central linen room for clean linen is connected by a freight elevator to the floor linen rooms. It provides a place for mending and ironing clothes. The central laundry room for dirty laundry is connected to the floor laundry chute. Sometimes premises for storing used linen are arranged in the basement. The dimensions of linen rooms are determined by building codes.

Much attention is paid to the placement and equipment of technical rooms and installations. In the buildings of large multi-storey hotels, an entire technical floor is allocated for the installation of machinery and various sanitary departments. It houses boiler rooms, air conditioning rooms, ventilation chambers, meter rooms, battery rooms, transformer rooms, as well as repair shops for energy, sanitary, plumbing, carpentry and other groups.

The minimum composition and area of utility and industrial premises of hotels are given in Appendix 6.

The composition and area of engineering and technical premises are determined by the design assignment or project in accordance with the calculation, depending on the equipment used according to the current regulatory documents.

Service and utility premises of hotels should, as a rule, be grouped according to the functions performed.

Central linen rooms must be blocked with linen lines communications.

Painting workshops and paint warehouses should only be designed with separate exits to the outside. Paint and varnish materials must be stored in airtight containers in quantities not exceeding 50 kg. In hotels with a capacity of 300 beds or more, hatches, landing stages, gates, and unloading areas should be provided in the carpentry workshop and warehouse area, taking into account the visual and noise protection of the residential and public areas of the hotel.

Recommendations for the design of public service and retail premises. In the basement, on the first or second floor there are premises for consumer services and service rooms. When these groups of premises are located on one floor, office premises are designed in a dead-end part of the building, and domestic premises are made transit for the passage of guests and staff. This includes premises used by hotel residents and staff (medical office, premises for receiving orders for photography, shoe repair shops, laundry and dry cleaning collection points, etc.).

In the plan of hotels, in accordance with their capacity and category, premises for consumer services and trade should be provided, the area indicators of which should be taken according to Appendix 2.

Consumer service premises should, as a rule, be designed separately and located directly next to the hotel lobby.

For trade kiosks for various purposes, utility rooms should be provided at the rate of no more than 3.0 m 2 per kiosk, located outside the public areas of the hotel.

In hotels of the four-star category, it is necessary to design a hairdressing salon with a beauty parlor, rooms for massage, manicure and pedicure, etc. (recommended for hotels of the two-star and three-star categories with a capacity of 100 or more beds, in hotels of the category "three stars" and above).

The set of premises for cultural, entertainment and leisure purposes in hotels is determined by the design assignment, taking into account the regulatory documents for the design of the relevant facilities.

The area of premises for cultural, entertainment and leisure purposes, as well as their equipment and technological support should be taken in accordance with MGSN 4.17-98.

Hotel premises in the three-star, four-star and five-star categories should include premises for business activities and meetings. This group of premises includes a business center, representative offices of companies, business meeting rooms and meeting rooms, exhibition and showrooms with expositions, auxiliary premises (communication services, printing equipment and computers, translators, etc.).

On the first or second floor there is usually an auditorium, a conference room, and rooms for various events. Most often, these halls can be universal, so it is rational to design transforming halls. These rooms can have a separate entrance or be combined through a lobby or cloakroom with a restaurant that has a separate entrance. The minimum area of the hall is calculated based on the area per seat in the hall - 1.2 m2.

Requirements and recommendations for the design of premises and structures for physical culture and health purposes. Hotels of various categories should provide premises for tourism and sports and fitness purposes (methodological room, instructor's room, equipment rental points), sports and fitness centers with a sports and (or) gym, in five-star hotels - a swimming pool with a sauna, category "four stars" - sauna.

A sauna with a swimming pool and gyms can be located in the basement or basement.

The one-time capacity of sports or gyms is at least 10% of the hotel capacity, saunas - at least 1%. The water surface area of a swimming pool is assumed to be 0.55 m2 per hotel bed.

Replacement or addition of a Russian or Eastern bathhouse is allowed, the composition of which is specified in the design assignment.

The expanded composition of premises and facilities for physical culture and recreation for hotels of the four-star and five-star categories is determined by the design assignment or project.

The inclusion of premises and facilities for physical culture and health purposes in hotels of the three-star category and below is determined by the design assignment or project.

The composition and area of auxiliary and technical premises, as well as the design of coatings and the height of sports and recreational facilities should be taken in accordance with MGSN 4.08-97. Saunas should be designed in accordance with the requirements of SNiP 2.08.02-89* and Appendix 7 to MGSN 4.04-94.

On the territory of hotels of the four-star and five-star categories, depending on the capabilities of the site, it is allowed to provide planar sports and recreational facilities, the number and set of which are determined by the design assignment or project.

The procedure for accepting the hotel building into operation. All hotel facilities are accepted for operation subject to the completion of the work provided for in the design and estimate documentation and the possibility of their normal functioning. Upon signing the act of acceptance of the object into operation, the object is considered to be put into operation. The opening of constructed complexes or individual facilities is allowed only after a special departmental commission has verified the technical and economic readiness to serve tourists.

The contractor submits buildings and structures for acceptance after completion of all work on the facility provided for in the contract in accordance with the construction project. Within 15 days after a written request from the customer (or on behalf of the work contractor), state supervisory authorities give an opinion on the compliance of the object presented for acceptance with the approved project.

The customer accepts the object based on the results of surveys, inspections, control measurements, documents of the work contractor confirming the compliance of the accepted object with the approved project, norms, rules and standards, as well as conclusions of supervisory authorities. The mode of operation of the facility during the period of testing and acceptance is regulated by the customer (user of the facility), and in the case of turnkey construction - by a contract agreement.

Acceptance of the completed object is documented by an act. The contractor and the customer attach the necessary documents to the object acceptance certificate. All documentation on acceptance of the object is transferred by the customer to the user of the object.

The object must be accepted by a specially created commission, which signs the “Act of putting the object into operation.”

To make a decision on issuing a permit to put a facility into operation, the following documents are required:

title documents for the land plot;
urban planning plan of a land plot or, in the case of construction or reconstruction of a linear object, a territory planning project and a territory surveying project;
building permit;
act of acceptance of a capital construction project (in the case of construction or reconstruction on the basis of a contract);
a document confirming the compliance of the constructed or reconstructed capital construction facility with the requirements of technical regulations and signed by the person carrying out the construction;
a document confirming the compliance of the parameters of the constructed or reconstructed capital construction project with the design documentation, including the requirements for energy efficiency and the requirements for equipping the capital construction project with metering devices for energy resources used, and signed by the person carrying out the construction (the person carrying out the construction and the developer or technical customer in in the case of construction, reconstruction on the basis of an agreement, as well as by a person exercising construction control on the basis of an agreement), with the exception of cases of construction, reconstruction of individual housing construction projects;
documents confirming the compliance of the constructed or reconstructed capital construction facility with technical conditions and signed by representatives of organizations operating engineering and technical support networks (if any);
a diagram showing the location of the constructed or reconstructed capital construction project, the location of engineering and technical support networks within the boundaries of the land plot and the planning organization of the land plot and signed by the person carrying out the construction (the person carrying out the construction, and the developer or technical customer in the case of construction, reconstruction on basis of the contract), with the exception of cases of construction or reconstruction of a linear facility;
conclusion of the state construction supervision body (if state construction supervision is provided) on the compliance of the constructed or reconstructed capital construction facility with the requirements of technical regulations and design documentation, including the requirements of energy efficiency and the requirements for equipping the capital construction facility with metering devices for the energy resources used, conclusion of state environmental control .

When putting a hotel into operation, contracts are concluded with such enterprises and organizations as Rospotrebnadzor, a water utility, a company licensed for waste disposal, a fuel and energy company, servicing cash registers (KKM), a laundry, a dry cleaner, etc.

Control over the activities of hotels and other accommodation facilities is carried out by the following government bodies:

1) Federal Migration Service;
2) Federal Service for Supervision of Consumer Rights Protection and Human Welfare;
3) Federal Service for Surveillance in Healthcare and Social Development;
4) Federal Service for Labor and Employment;
5) the Ministry of the Russian Federation for Civil Defense, Emergency Situations and Disaster Relief;
6) Federal Tax Service;
7) Ministry of Natural Resources and Environment of the Russian Federation;
8) Federal Agency for Technical Regulation and Metrology;
9) Federal Antimonopoly Service;
10) Federal State Statistics Service;
11) Federal Agency for Tourism, etc.

Architectural project- this is a part of urban planning documentation containing architectural solutions that comprehensively take into account social, economic, functional, engineering, technical, fire safety, sanitary and hygienic, environmental, architectural, artistic and other requirements for the object.

Functional organization of the building of any hotel complex, first of all, depends on the type of hotel and its capacity.

Capacity hotels is determined by the number of permanent beds. Generally, hotels with fewer than 100 beds are considered small; 100-200 seats – medium; more than 200 places – large ones. With an increase in the capacity of hotels, it becomes economically feasible to use more powerful and modern technological and engineering equipment, the utility area is reduced, as well as the area of corridors and halls in relation to the area provided directly to the guests, which leads to a reduction in specific construction costs. At the same time, increasing the capacity of hotels is advisable within reasonable limits, after which hotels become difficult to manage. This limit is generally considered to be about 2,000 seats.

A modern hotel with medium to large capacity and a high level of comfort is complex complex object, which includes a significant number of premises for various functional purposes: residential premises, reception and service, public catering (with a developed composition of production premises and complex technological equipment), premises for cultural purposes, consumer services, administrative, a developed composition of service and utility premises , utility, technical, etc.

Part Some hotels also include premises for business contacts (conference rooms or multi-use halls), business centers, cinema and concert halls, swimming pools, saunas, gyms, bowling alleys, premises for organizing exhibitions, retail establishments, garages, etc.

For effective planning organization The various rooms of the hotel are grouped according to functional characteristics, which make it possible to organize clear technological relationships between them that meet sanitary, hygienic and fire safety requirements, contribute to the ease of operation of the hotel, and also increase the comfort of living in it.

The difficulty of organizing the correct interconnection of various rooms also lies in the fact that hotel residents should not see the daily work of all support services. Functional diagrams hotels are built taking into account the complex technological processes occurring in hotels.

For the functional organization of a hotel, it is essential number of entrances to the building. Hotels with large capacity and a high level of comfort usually have at least 3–4 entrances. Small-capacity hotels are often limited to two entrances to the building (the main one and to the service and amenity premises), as well as a loading and unloading area in the utility yard.

Room structure(number of single, double, suites) depends on the type of hotel, its class, and the market segment in which it operates.

Number of storeys and elevator capacity. Multi-storey structures save area (and, accordingly, cost) of a land plot, but increase the cost of construction, primarily due to elevators.

Design stages:

1. Pre-project proposal (architectural concept). This is the most inexpensive design stage. The customer receives an A4 or A3 album, consisting of 10-15 sheets with the most general information about the future object: general plan sketch, facades, plans, sections (all without detail), 3D computer visualization. This type of work is ordered by those developers who have not yet decided on the volume of construction work, sources of financing, the architectural concept of the future structure, or those who are looking for partners for equity participation in construction.

2. Preliminary design or feasibility studies (EP.TEO) usually include: a situational plan, a general plan, facades, sections, plans with basic dimensions, with the arrangement of furniture or engineering equipment, with the calculation of areas and volumes, with the final solution of architectural and artistic problems. The cost of such a project is usually 15-30% of the cost of a full design.

3. Working documentation - the most complete set of design documentation, including sections: architectural and construction, structural solutions, water supply and sewerage, heating and ventilation, electrical equipment, estimates. The cost of working documentation is 70-85% of the cost of the full design and can be adjusted in each specific case.

Basic principles taken into account when designing and constructing a hotel building:

The building (or complex of buildings) must fit organically into the environment, preserving the features of the urban or rural landscape;
Natural climatic factors, air temperature and humidity, amount of precipitation, wind speed and direction, etc. should be taken into account;
The layout of the building must ensure rational organization of services and appropriate comfort for residents, meet functional requirements (convenience of access to the building, proximity to highways);
The building must comply with aesthetic, technical, sanitary and hygienic, environmental standards. The possibility of reconstructing the building should be considered;
The architectural, constructive and planning solutions of the building must ensure an optimal ratio of the costs of its operation and the income from the provision of services to the hotel enterprise;
When designing a building, advertising considerations play a certain role: ensuring the design of the facade, emphasizing the prestige of the hotel, setting records in a certain direction (the tallest hotel, the most exotic hotel, etc.).

Land area determined by the design assignment or project, taking into account the accommodation conditions, the nature of the urban environment, the functional composition and category of the hotel. When designing hotels and hotel complexes (except motels), it is recommended to place their sites within walking distance from metro stations (within a radius of 700 m). Motels should be located primarily at the intersection of the Moscow Ring Road with the largest transit highways in Moscow.

As part of the site must be provided:

landscaped areas in front of the entrances to public and residential premises (at the rate of at least 0.2 sq. m per resident);
parking areas;
areas for temporary parking of cars and buses;
internal through passages, entrances to the main and other entrances to the hotel, entrances to underground garages or parking lots (7.0 m wide for two-way traffic);
a utility area, isolated from the guest area, with a passage for freight transport at least 4.5 m wide and with a turntable measuring at least 12.0 x 12.0 m, with vehicle access to unloading areas and landing stages.

Hotel location on the territory of the city is determined as part of or on the basis of the General Plan for the Development of Moscow, urban planning plans for the development of territories of administrative districts, districts, and city territory planning projects.

When designing layout and development hotels should comply with:

intensity of use of the territory, differentiated for the central core of the city, city nodes, highway and interhighway territories;
quantitative ratio of territories or funds for various functional purposes, corresponding to functional planning education;
requirements for the protection of historical and cultural monuments, preservation of historical planning and development;
requirements for protecting the environment and territories of the natural complex (PC);
sanitary and hygienic standards and fire safety requirements.

In case of location of hotel premises as part of multifunctional buildings, as well as in cases of blocking of hotel premises with other enterprises and institutions, hotels must be planned separated, isolated and provided with independent entrances and communications (vertical and horizontal). For hotels with a capacity of up to 30 beds in * and ** categories, entrances and communications shared with other enterprises and institutions are allowed.

As an analysis of the practice of designing and building hotels shows, the residential part is designed with a rectangular, compact, atrium and complicated plan shape. Hotels with a rectangular and complicated plan shape are more common.

The rectangular plan shape is used in hotel buildings of various heights and lengths. Based on rectangular plans, laconic volumes of buildings in the shape of a parallelepiped are usually created. According to some researchers, there is no more efficient building shape than a rectangle of a certain size.

The compact shape of the plan (close to a circle, ellipse, square, triangle) is more typical for multi-storey tower hotels. With this layout, the vertical communications node is often located in the central part of the building. The common floor corridors are not extended; the distances from vertical communications to the entrances to all rooms are relatively small.

Hotels with a compact plan form are advisable in small areas that are vacated during urban reconstruction; in areas rich in green spaces, with maximum preservation of these spaces.

The complicated form of the plan has many options: “trefoils”, “crosses”; various curvilinear shapes. Changing the direction of general horizontal communications allows you to avoid the impression of corridor monotony that occurs in long buildings with a rectangular plan. However, with complex curved plan forms, not all rooms are in the same conditions.

The atrium shape of the plan (with a courtyard built around the perimeter) allows you to place a large number of rooms on the floor. Most often, common galleries or service rooms turn into an internal closed courtyard. Sometimes rooms face the courtyard.

In all planning solutions, the main structural element of the residential floor is the number. Based on an analysis of the practice of designing and building hotels, the entire variety of rooms can be reduced to the following main types: - one-room rooms for 1 person; - one-room rooms for 2 people; - one-room rooms for 3-4 people; - rooms with increased comfort of 2 rooms or more (suites and apartments). The most widespread in world practice are one-room apartments for one and two people. In accordance with GOST 28681.4-95, in hotels “1 star” there should be 64% of such rooms, “2 stars” - 80%, “3 or more stars” - 100%. It is considered appropriate that “suites” and apartments should make up 5-8% of the rooms. (3)

A modern hotel is designed to create comfortable conditions for tourists to spend the night and provide them with a number of additional services. Construction and reconstruction of a hotel building requires large investments. Basic principles for the construction of hotel buildings:

1. The building (or complex of buildings) must fit organically into the environment, preserving the features of the landscape.
2. Natural climatic factors, air temperature and humidity, precipitation, insolation, wind speed, etc. should be taken into account.
3. Architectural, structural and planning solutions for the building should not be excessively expensive. The layout of the building must ensure its economical operation.
4. When designing a building, advertising considerations play a certain role: design of the facade, emphasizing the prestige of the hotel; setting records in a certain direction (construction of the tallest, most exotic building, etc.), etc.
5. The layout of the building must ensure rational organization of services and appropriate comfort for residents, and meet functional requirements.
6. The building must comply with aesthetic, technical, sanitary and hygienic, environmental standards and recommendations. The possibility of reconstructing the building should be considered.

Depending on the type of structures and materials of the building, hotels can be frame or block. The number of floors of hotels varies. The more floors there are, the more difficulties arise when evacuating people in extreme situations, the greater changes in equipment and layout should be provided for. It is necessary to prepare for the seasonal operation of the building, as well as to carry out routine and major repairs of the building and equipment in a timely manner. (8)

Main trends in hotel design and construction:

· residential and public parts are located in one building, with public premises on the lower floors and residential ones above them. Due to the diverse range of public spaces, especially in hotels with large capacity and high levels of comfort, the built-up area of the lower floors where these spaces are located usually exceeds the built-up area of the residential floor. This type of project is widespread. It allows you to limit the building area, but requires the mandatory installation of a technical floor between parts of the building;
· the residential and public parts of the hotel are located in different but interconnected buildings, with contrasting number of floors and volumetric-spatial characteristics. The residential part usually has a smaller built-up area and a higher number of storeys compared to the public part;
· the residential and public parts of the hotel are located in independent, unconnected buildings. Sometimes this technique is called “pavilion”. It provides the most free solution for each group of premises and a clear functional and structural-planning division of the hotel, however, it requires the largest building area compared to other methods. (4)

The design of a hotel building should be carried out by an architect familiar with the specifics of the hospitality industry - otherwise mistakes cannot be avoided, the fees for which can be very high, and it will be difficult to correct something. (12)

Design includes determining the appearance and shape of the building, planning the interior, and carrying out calculations in order to create a building that meets the requirements of strength and stability. During the design process, materials and structures that have the necessary properties must be selected, and the costs of labor and materials must be calculated.

The design of a hotel enterprise consists of several stages. Architects strive for the rationality of the structure, its maximum improvement and comfort. It is important to select a site for hotel construction before starting development and ensure its harmonious combination with neighboring buildings. Before starting work, it is recommended to outline at least two possible options for its location and collect information about the microclimate, soil and ground conditions, conditions of transport connections and connection to utility networks. The following must be checked: the absence of enterprises whose waste pollutes the soil, air, and the quality of the foundation from the point of view of seismicity.

After receiving permission from the interdepartmental commission to build the facility, the customer draws up a technical specification and gives it to the architect, whose task is to carefully study the life process of the hotel and its patterns. It is necessary to become familiar with the actual state of the process at a given time and the trends in its development, since each building is designed for a long service life. There are two equally necessary types of preliminary familiarization: studying domestic and foreign experience in the construction of hotel buildings; studying the operation of buildings of tourist institutions, familiarization with the layout of buildings, their equipment and structures.

After studying the technical specifications, if possible, several independent projects are developed, from which the best one is selected in terms of economic, technical and functional indicators. Using approved design proposals, they develop working drawings necessary for the construction organization to carry out the work.

Mass-produced buildings are, as a rule, built according to standard designs recommended as the most economical and technically advanced for multiple uses (residential buildings, schools, kindergartens). Currently, newly opened hotels can occupy new or converted old buildings. New construction - construction of a building carried out on new sites and according to the originally developed and approved project. Reconstruction of an existing enterprise is a complete or partial re-equipment and reconstruction of an enterprise carried out under a single project with the replacement of outdated equipment. Reconstruction of an existing enterprise can also be carried out with the aim of changing the profile of the enterprise. The design of hotel enterprises should be based on the following basic principles:

· sequence: first, general issues of justification for the feasibility of construction are resolved, and then the main technological, space-planning, and other solutions are determined;
· Variability: several project options are developed in order to select the most effective one;
· observance of some preferences over others: first of all, the regulatory requirements of SNiP and GOST are met, ensuring safe operation, and then the interests of visitors are taken into account.

When preparing the necessary documentation and determining the size of land areas and territories, the size of buildings, the required areas and heights of premises, their illumination and sanitary conditions, designers must be guided by existing regulatory documents. The documents that contain the basic requirements for the design and construction of enterprises, buildings and structures are building codes and regulations (SNiP). Standards are scientifically based and legalized optimal measures of area, volume, weight, quantity of various materials per specific accepted unit: per person, square or cubic meter, etc. Rules are requirements for safety precautions in construction, for the quality of work, for organizing the production of various types of construction work, for organizing the construction and acceptance of buildings into operation, etc. In the Russian Federation, norms and rules have been introduced into practice that are mandatory for all design and construction organizations and enterprises that produce building materials and products. This is necessary to develop high quality, cost-effective designs.

All types of buildings must be strong, durable, economical in construction and operation, must be provided with engineering equipment, and meet fire safety requirements. All these requirements should be taken into account when designing comprehensively, in conjunction with the environment. To ensure functional requirements when designing a hotel building, it is necessary:

· take into account the influence of natural and climatic conditions on the processes occurring in the hotel;
· identify the main functional groups of premises and ensure the required relationships between them;
· take into account the peculiarities of the regime of residents and the working regime of service personnel.

SNiP 23-05-95 stipulates that all residential premises must have natural light; bathrooms can be illuminated through transoms at the top of the wall between the sanitary unit and the room. (2)

Fire safety requirements for all buildings depend on the degree of fire resistance, as well as on their number of storeys and overall dimensions, and are ensured by limiting the total volume of premises, dividing them into parts with fire walls, and identifying escape routes. For public buildings with more than 5 floors, passages with a width of 5 - 8 m should be provided. Through passages in buildings should be at least 3.5 m wide and at least 4.5 m high. The distances between buildings should be 6-15 m, depending on fire resistance building.

The project of any facility must contain a master plan of the site intended for construction. The master plan is a horizontal projection of the top view of the entire site, which is allocated for a hotel enterprise. It is usually made at a scale of 1:500 or 1:1000. It depicts all buildings and structures related to the enterprise, passages, driveways and landscaping areas. It is necessary in order to correctly position the necessary buildings, structures, and equipment. Master plans are subject to sanitary, functional and fire safety requirements. In order for them to be implemented as much as possible, for the relationship with the environment and to create optimal operating conditions, the territory of the hotel enterprise is subject to zoning.

When designing a hotel enterprise, the following development systems can be used: centralized, block, pavilion, mixed. The centralized development system is characterized by the fact that the public and residential parts are located in the same building. This allows you to more clearly organize the territory free from development, increase the area of green spaces and recreation, and preserve the natural landscape. But at the same time, the functional groups of premises are not sufficiently isolated, and unwanted intersections of human flows are possible. With the same capacity of the hotel, its building in this option will have a maximum number of floors, which is not always desirable.

With a block development system, the hotel complex is divided into several buildings connected to each other. The block development system requires a larger site area, but with proper planning of buildings it allows you to isolate functional groups of premises. Used in difficult terrain and in relatively harsh climates.

The pavilion development system consists of separate buildings. Communication between them is carried out via pedestrian paths. It is advisable to use such a development system in the construction of hotel enterprises for recreation in difficult terrain, as well as institutions operated during a certain season (for example, in the summer).

The mixed development system is universal and takes into account the disadvantages and advantages of the other three systems. When deciding on master plans for hotel enterprises, it is necessary to provide for the possibility of long-term development of the designed facility and transition to a different mode of operation.

The residential part usually has a significant number of floors, and the public part is designed with a height of 1 to 3 floors, depending on the number of beds in the hotel and the composition of its premises. Combinations of planning solutions (rooms) are called compositional schemes.

Hall composition - all functions of a building for a specific purpose are concentrated in a single room. Centric composition - all functional rooms are grouped around a large main room. Enfilade composition - rooms located one after another, connected into a single whole by passages or openings. All these compositional techniques are found both in pure form and in various combinations, forming mixed compositions.

All objects of tourist establishments are accepted for operation subject to the completion of the work provided for in the design and estimate documentation and the possibility of their normal functioning. Upon signing the act of acceptance of the object into operation, the object is considered to be put into operation. The opening of constructed complexes or individual facilities is allowed only after a special departmental commission has verified the technical and economic readiness to serve tourists.

The durability of a building depends on the quality of construction and materials used, as well as operating conditions. Based on their service life, buildings are divided into groups: more than 100 years; from 50 to 100 years; from 20 to 50 years. Buildings constructed for a service life of less than 20 years are not rated for durability. Over time, buildings lose their original qualities and value.