I. Analysis of the problem
The requirements like functional rooms and land area are given in the problem. The problem given must be analyzed to generate creative ideas spontaneously, group discussion, and analytical thinking will give you some architectural solutions.
II. Data Gathering
After you get some concept on your problem, gathering data which can help to complete the requirements and solve the problem is then made. There are many sources that can be use in gathering of data.
1. Interviews – taking surveys and interviews will help to get some ideas to solve a problem, knowing the opinions, experience and knowledge of some people regarding the problem can help. 2. Research on books, periodicals etc. –researching through books can also help, getting some information and data about the problem will give you an idea for your solution. 3. Internets – with the breakthrough of technology, internet access can provide so many relative data on different topics in just a click.
III. Architectural Solutions
Making alternative solutions will then be derived to your final plan. Think of a design and concept form. First, make a bubble diagram then, make the preliminary sketches of the possible plan then developed the plans to your final plan and presentation drawings.
IV. Synthesis and Design Solutions
Providing the presentation drawings and models, derive your final plan from the preliminary sketches will be the last step in Architectural solution. Basic Theories Of Hotel Planning
Before an architectural office begins planning and designing a hotel, it should know exactly how a hotel operates. Every type of building must function smoothly to achieve the end result that the client is seeking. The primary function of a hotel has not changed from the earliest recorded hostelry to tire present-day hotel, whether that be a hotel of 100 rooms or 3,000 rooms, whether it be an in-city hotel or a resort hotel, whether it be a convention hotel or a fairly-type hotel.
The earliest hostelry offered ' bed and board' as well as pleasant surroundings in which to enjoy both commodities. The earliest hostelries and caravansaries worked on the same principle. The guest arrived at the front door, where he was greeted and arrangements were made for his lodging and food. A stable for horses and carriages, nor a compound for cartels and cargo, were provided at the rear of the establishment. A rear yard was used by the innkeeper's wife and her assistants to prepare food which was then cooked in a kitchen. We therefore had a house divided in two. The front half of the house included the reception area arid the public rooms, or the covered arcades in the caravansaries, where the guests gathered to dine and to socialize. The other half of the house, or to use a terns which is still applicable, the back of the house, was where food was prepared arid where the guests' service amenities were taken care of, such as laundering, the shoeing of horses, or the repair of harness and traveling gear.
This duality of a hotel must be thoroughly understood by an architect before pencil is put to paper to start the design. For convenience's sake and for ease in preparing a preliminary study, we will assume that all these services take place on one level. Figure 1 indicates the flow of services and hotel personnel. For the time being, we will ignore tire actual rooms arid concern ourselves only with the level where the "greeting" takes place and where the services are rendered. The 'greeting area," for future reference, will be known as the front of the house, and the place where services occur will be known as the back of the house. It must be borne in mind that, as far as planned circulation is concerned, there must never be a mingling of the front-of the-house services with those of the back of the house. At no time should the guest be aware of everything that is taking place at the back of...
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