BANQUET HALL NIRBHAY SINGH
6th semester Minor Design
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Banquet Hall Design
Material handling:
Important services to be kept in mind while designing Banquet Hall
Site planning
Staff operations:
- Employee entrance: Time keeper security? - Receiving area: Separate receiving A banquet hall is used for many different types of functions - Employee uniform: Issuing, laundering? from trash, control, including wedding receptions, anniversaries, retirement - Employee facilities: Cafeteria, lounge, recpurchasing? parties, birthdays and corporate events. reation, housing? - Laundry: In-house, guest laundry, hours? - Staff communication: Paging, housekeeping - Trash and garbage: Holding, refrigeration, compacsystem? tion, glass, can wash? - Data processing: Reservation, accounting, phones? - Vertical circulation: Stocking of linen, rooftop Guest services: - Accounting/controls: F&B control, drop safe, restaurant, trash/linen chutes? Space analysis for the folclosed circuit lowing functional areas: -Parking: Valet, self-park? TV (CCTV)? -Luggage handling: By guest or bellman, - Food preparation: Central/decenpublic or service tralized? elevators? -Receiving -Front desk procedures: computers, room status, -Storage credit, safe deposit? -Office -Guestroom food service: Hours, menu, cart, or tray? -Pre-preparation -Restaurant service: hours, type of service, out-Final (Hot-food) preparation door? -Bakery -Recreation: Hours, open to public, chil-Employee locker room and toilet dren, safety, lockers? Pre-Preparation -Service areas -Guestroom communication: -Dining General Description Phone, cable TV, message -Bar -Where foods are processed, mixed, -Ware washing combined, held, cleaned, or otherwise made ready for final preparation -Typically occurs prior to the meal is served
-Guest arrival -Various entrances -Parking -Approach -Driveways -Sidewalks -Receiving area -Drop off point -Emergency access -Solid waste management
Relationship to Other Areas
Receiving Area – Space Requirements General Description Delivery & inspection of goods
Relationship to Other Areas Storage areas Access for vehicles Pre-preparation and preparation areas
This Receiving Area of approximately 100-120 square feet contains all the essentials and is adequate for a Banquet Hall.
-Storage areas -Final Preparation (Hot Food)
-Raw food flows from storage to pre-prep, then to final preparation (hot and cold), and finally to service. -These functional areas need to be located adjacent to one another, following the flow of food products, for efficient design.
Flow and Spatial Relationships for Preparation
Pre-Preparation Area for Banquet Hall
Dock Area – Space Requirements
Storage
General Description -Frying, steaming, broiling, grilling, and other processes adding heat to the food -Typically occurs as the meal is served
General Description -Dry or canned food storage -Paper and cleaning supplies storage -Refrigerated storage -Utensil and cleaning equipment storage
Relationship to Other Areas
-Pre-preparation -Storage for “directs” (items that go directly from storage to final prep, such as steaks, chops, frozen french fries)
Relationship to Other Areas
-Receiving -Pre-preparation and preparation
Employee Locker Room & Toilet General Description -Rest Rooms for employee use -Secure storage for employee belongings
Relationship to Other Areas
-Can be relatively separate from other functional areas
Final (Hot Food) Preparation
A small foodservice operation served entirely by small delivery trucks requires far less space for receiving than does a large operation served by semi-trucks.
Final (Hot Food) Preparation - 300 square feet
Pre-Preparation Area 800 square feet
SPACE AND SERVICES ANALYSIS
References : Architectural Standard - Ernst & Peter Neufert Nirbhay Singh Enroll. No. - 15110016 AR 302 , Architectural Design - V
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Nagar Nigam truck or truck for garbej collection will come and treat the garbage according to theier wet or dry conditions. Similarly sewage treatment will be done
Banquet Hall Hall Design Design Banquet
All the receiving of food items Loading and Unloading would be done in this area. There will be security checkup then the item would be transferred to particular storage areas wheteher it is non veg, veg
STP Room
OUT
Water Tank Underground Security Checkup
Garbage disposal
DW
Here the food items for the guest dining will be received and then transferred to kitchen located on the 2nd floor of the building through the lift.
Service Entry
Stage OUT Acoording to NBC min space for car parking should be (2.75m x 5m)
Plant room
8.4m x 8.4m grid is being used. It would cover parking space for 3 cars effectively
Kitchen
Official Entry
Reception
Multi levelParking
2 way flow
2 way flow
Dropoff point for officials
Lawn
2 way flow
Banquet hall Entry to Banquet hall
MULTI LEVEL PARKING TYPICAL FLOOR PLAN (G+3)
UP
Guest rooms are on the above floors of this side
Entrance Plaza to manage large crowd as well as parking space for large vehicles
IN UP
2 way flow
Guest Entry
Main Entry
Security/guard
Guard room Dropoff point for guests
STP room
Wet
SERVICE PLAN
Water tanks underground
Garbage Collecting Truck
Dry
Garbage collection
Dining for staff
office
Changing room Locker room Staff Entry
Veg store Kitchen Plant room(ACs, Chillars) Non-veg
Towards Lawn
SCALE - 1.400
Receiving Loading/ Unloading
Security Treat ment
Side-ways Parking
back of house, kitchen and storage plans SCALE - 1.200
Others
Final preparation
Towards Prefunction
SERVICE PLAN / BACK OF HOUSE
Nirbhay Singh Enroll. No. - 15110016 AR 302 , Architectural Design - V
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Board Room
Board Room
BanquetHall HallDesign Design Banquet Up
Verandah Service Entry for Guest kitchen/Dining
1st Floor Plan
Store
Wardrobe
Dining for guest rooms
Kitchen
Meeting Room
Up
House Keeping Room
Washroom
Entrance lobby/ waiting area (Double Heighted)
Balcony
Main Entry Terrace Garden have multifunctional use can be used for small functions or open dining. Alternatively it can be converted into Swimming pool also.
2nd Floor Plan
Dw
Up
Dw Up Equipment store
Dw
Bridal Room
Store
Office 2 Office 1
Guest Room Entry
These Singly loaded corridors can be converted into doubly loaded for future expansion into hotel
3rd Floor plan
VVIP Room
Ground Floor Plan
Scale - 1.200
Guest ROOM bLOCK PLANS
Nirbhay Singh Enroll. No. - 15110016 AR 302 , Architectural Design - V