Hotel Project. 1 P a g e. Contract Design II Fall 2016

Transcription

1 Hotel Project Contract Design II Fall 2016 Overview: Project Statement: For this project you will be designing a lifestyle hotel to be located in a turn of the century warehouse in the Arts District of New Orleans. The first floor of the hotel will include multiple lobbies, offices, a restaurant and cocktail lounge, 2 specialty shops, a Grab and Go, and public restrooms. In addition, two design options will be showcased for a prototypical guest room and ADA suite. You will determine the lifestyle/target market, select the hotel name and create a comprehensive concept and brand with help from the graphic design students. In addition, extensive research will be conducted on the history of the Warehouse District and the evolution of the hotel lobby. This research should serve as the precedent for the proposed design solutions. The final design will include codes research, FF&E selections, lighting solutions, visual boards and a room model of a prototypical guest room. A large New York hotel chain recently purchased a 1910 warehouse located in the Warehouse District of New Orleans. Now known as the Arts District, the building sits among fine restaurants, world class museums and amazing art galleries. The warehouse district was originally established as an industrial area used to store coffee, grains and produce that was shipped out of the Port of New Orleans. This turn of the century building is within walking distance to the convention center, Riverwalk, the National WWII Museum and is approximately 1 mile from the French Quarter. Your client would like to attract a larger percentage of younger guests (ages 25-45) and business travelers. The interior should be upscale, and tech driven with amenities that appeal to this clientele. The client has indicated that the chain is open to suggestions related to the overall style of the interior. They prefer something more contemporary that incorporates the history of the warehouse district. Eclecticism a mixture of old with new is also acceptable. General Criteria: The first floor will house the main lobby, registration desk, office area, and an area for baggage claim and storage. There will also be a restaurant, cocktail lounge/bar, a grab-and-go, two retail shops and the public restrooms. The third through fifth floors will consist of the guest rooms and suites while the second floor is dedicated to assembly/meeting spaces. The ceiling height throughout the first floor is 18 feet and consists of exposed wooden beams and joists. There is no objection to varying the ceiling height or having changes in floor level. If the floor level does change, consideration for barrier-free design and moving of luggage carts should be planned. Support columns shown on the plan are unfinished concrete and are load bearing. The exterior walls consist of exposed brick. The existing floor treatment on the first 1 P a g e

2 level is a rather worn oak plank in a herringbone pattern. It was stained, some time ago, a dark color (walnut). Some of this flooring can be salvaged, but it would have to be pieced together in a small area. Current windows are double-hung casement which will be replaced with an energy efficient type of the same look. The window openings are 3-6 above floor level and are 7 high. The size and location of the window openings must remain as is. Additional windows may be added to the front and rear entrance as desired. A street entrance near the dining area is required and a separate delivery entrance is required for the kitchen. Street access to the retail spaces with storefront displays are desired. The building s service core (back-of-house) which contains the service elevators cannot be altered. The public elevator doors and the elevator interiors may be refinished. In addition to updating the elevators, you have also been asked to address signage and wayfinding for the hotel. Future instructions regarding wayfinding will follow at a later date. The facility shall meet the minimum requirements of all applicable building codes, the NFPA Life Safety Code, and the American with Disabilities Act. Main hotel corridors must be a minimum of 60 wide, secondary corridors may be a minimum of 44 wide 54 or wider is preferred. Program Requirements: The following program requirements are provided as a minimum guideline. Depending on your hotel concept, additional requirements may be added to fulfill the program. The program for the hotel should be modified as necessary to meet your specific hotel needs. Main Lobby and Secondary Lobby Flexible seating for 15 or more in main lobby Concierge station with a desk chair, 2 guest chairs and a phone. A podium or small counter area near the front entry and a baggage storage room is required for the bell captain. 4 house phones 2 drinking fountains (one must be accessible near restrooms) 1 ATM machine min. (locate one near restaurant) Signage and wayfinding A secondary lobby/waiting area(s) should be provided on south end of hotel. Registration Desk and Office Area Approximately 1,000 sq. feet total for the following combined areas A registration desk (counter area) a minimum of 15 lineal feet (maximum of 20 feet) where guests will register, pick up keys, messages and packages, and check out. A space allowance must be made for guests to line up in front of the registration desk which does not interfere with a primary traffic 2 P a g e

3 aisle. There must be an accessible counter to meet ADA guidelines. Three to four registration areas have been requested. Provide 1 self-check kiosks if appropriate Back of the house: Research is required to determine the needs for this area. In addition to the office spaces, include a break area, copy machine, and unisex restroom for employees. Verify requirements during meeting with Paul Reggio of Ritz Carlton Lake Tahoe. Retail Shops Two shops are required. If space allows, a third shop can be added. Suggestions include the following: Specialty clothing (ties, shoes, etc) Specialty food shop Spa Jewelry Makeup Art Gallery and gift shop Display windows along the sidewalk are desired for display of merchandise as well as on the interior of the hotel. The shop must have a small storage/receiving room and office area. Be conscientious of how deliveries will be received. The number and type of display fixtures has not been designated but should be appropriate to the type of merchandise in the shops. May be located in either the North or South half of the hotel along the street access. Evidence of research and application of anthropometric data is required for this area. This portion of the program should be modified to indicate the needs and activities of your chosen shops. Verify restroom requirements with plumbing codes. Restaurant International cultural based theme Select an international culture as the basis for your design that relates to your overall hotel concept. Conduct research and include your findings on your presentation board. The name/logo should likewise relate to your chosen culture. Approximately 3,500 sq. feet not including kitchen. The restaurant will be mid to high priced and will be casual for breakfast and lunch, and semi-formal for dinner. A host/hostess podium is required at the entrance to the restaurant. Provide seating for a minimum of 75 customers with no more than ¼ of that being tables for 2. There must be a means to accommodate a group of 6 8 and a group of This can be a larger table or a cluster of smaller tables. Providing a separate dining area for large private groups is desirable. Booths are acceptable but should not be the only type of seating. Serving station(s) should be provided as necessary for drink refills. 3 P a g e

4 A payment/checkout area should be provided. A street entrance is required and should be planned in an existing window location. An entrance from within the hotel is also desired. Special attention on how to join these two entrances into one lobby is necessary The kitchen area will not be planned, but should be blocked off and have its own entrance for deliveries and trash disposal. Allow a minimum of 900 sq. feet. Entrances into and out of the kitchen to the dining area should be planned for convenience ease of circulation and block view from dining area. This portion of the program should be modified to indicate the needs and activities of your specific restaurant. Verify restroom requirements with plumbing codes. Bar/Cocktail Lounge A Bar area should be planned to accommodate a minimum of 10 seated customers, one bartender and 2 cocktail waitresses. Access to the kitchen is desired so that ice can be brought from the kitchen. A cold storage area should be planned behind the bar. A liquor storage closet is needed. Seating for customers at tables and/or soft seating is required in the immediate area. Spill over seating can be accommodated in adjacent hotel lobbies. Provide appropriate number of toilet facilities if the bar is separated from the restaurant and/or main hotel lobby area. This portion of the program should be modified to indicate the needs and activities of your specific bar/lounge. Verify restroom requirements with plumbing codes. Grab-n-Go Should be conveniently located so guests can access upon entering or leaving the hotel. Convenient to registration desk for monitoring with payment window access Security cameras will be required for monitoring access and a method for securing space after hours needs to be planned. Provide space for vending machines, pre-packaged meals, snacks, and sundry items Public Restrooms Men s and women s public restrooms must be located somewhat centrally All wet walls have 9 plumbing chases. Women s: 6 stalls total of which one is handicap accessible and one is ambulatory accessible; 4 sinks, plenty of counter area a lounge area is optional. 4 P a g e

5 Men s: 4 stalls total, one of which is handicap accessible and one is ambulatory accessible, 2 urinals, 4 sinks with counter area. Hotel Guest Room Handicapped Accessible Suite, 2 double beds Requirements will be determined through individual research. Standard Hotel Guest Room One King bed Requirements will be determined through individual research. Part I: Research and Concept Development (100 points) Research Summary (20 pts): What is the 21st century hotel lobby? Who are 21st century travelers? What are the 21st century needs? Contemporary hotels are defining and redefining their guests at an alarming rate. Billions have been spent categorizing end users Baby Boomers paved the way for GenX who led to GenY and now Millennials. Each group consists of specific age demographics who have specific needs and specific desires, but who are these people? Has the need to classify people and subsequently design for a larger cross section of humanity led us to design for no one in particular? Have we become so obsessed with cliché labels that our introverted, reserved, contemplative spaces are screaming at our collaborating, communicating, cooperating spaces to join them in spatial harmony? Has our technological tunnel vision led us to forget that the root of the travel experience is people, real life, breathing people? For every traveler, there is a travel / hotel / airline / auto rental website going online every minute. These travelers have choices on where and how to spend their hard earned money. Hotels are realizing that the big chain mentality has passed and consumers want unique travel experiences. As a result, the large cross section of mid-tier hotels are adapting to feel more boutique and personal. We believe that this is just the beginning of a holistic travel experience overhaul that is bubbling to the design surface. In this design project, you will need to redefine the hotel lobby beyond reception, restaurant, bar and lounge. We want you to extend the hotel out into the city and bring the urban condition in. We want you to create the next great lobby concept. First, you must study the evolution of the hotel, more specifically the lobby. Study the past, take notes and apply precedent about what has been done before. STUDY precedent and learn from the past. For this component, you will analyze the evolution of the hotel and hotel lobby focusing your summary on How the design of the lobby impacts human experience, behavior and performance. (social interactions, biophilia, cognition, perception, contextualizing human experience and behavior). Use 4-5 sources. You will also write a separate historical summary documenting the history of New Orleans and the Warehouse District as it relates to your concept. This research will become the precedent for your concept development and will be included on your final board solution. It will not be graded until the end of the semester with the final project but a draft is due on October 18 th with the video presentation. 5 P a g e

6 Concept Development (80 pts) A concept is a symbolic image or statement expressing an idea inspired by an object, sound, smell, feeling or impression. You will need to spend time immersing yourself into the development of your lifestyle hotel concept. After researching the history of hotels and the history of the Warehouse District, you will: 1) Document schematic ideas in a journal (20 pts). These ideation drawings should reflect your research and show 3D sketches of your registration area, lobby, restaurant and bar. It can also be used to document your branding and logo development. Your journal should be with you at all times, especially during your research, field trips and brainstorming sessions. You never know when an inspiration will come to you, so be prepared. The journal will be turned in for grading with the final project on Thursday, December 15 th. 2) Develop a Brand (20 pts): Your hotel brand should be your face to the public. It should be an identifiable entity that makes a promise of value and portrays your hotels image. You will create a brand that complements the theme or concept of your hotel. The brand will include the names and logos, colors, fonts, clothing brand for uniforms, and could also include terminology used to identify common areas of a hotel. (ie: Welcome or Hello for the reception area.) When combined, these items will communicate your brand or hotel image as viewed by the public. You should incorporate branding into your concept video presentation to the class. In addition, you should document your brand development in your journal. Include the name and logos for your hotel, restaurant, bar, and shops. Due: Tuesday, October 18 th in your video presentation. 3) Identify amenities: An amenity can be anything that makes life more comfortable, convenient and attractive. You should identify the amenities of your lifestyle hotel from the viewpoint of the guests and the employees. You should research various amenities that similar hotels offer and identify your chosen amenities in your video presentation and in your journal. The grade for this requirement is included in the video presentation of the rubric. 4) Incorporate Sensory Inspiration: You should supplement your presentation with additional sensory experiences such as music, aroma and tactile materials to create a holistic concept for your lifestyle hotel. Food and beverage that might be served at your hotel is another possibility. The grade for this requirement is included in the branding category of the rubric. 5) Create a 3-4 minute concept video (40 pts) of your lifestyle hotel. This video will identify the target clientele by incorporating inspirational images representing your hotel. In addition, the video will identify the hotel brand (names and logos) for your hotel, bar, restaurant and shop as well as identify the hotel amenities and features. You should include additional sensory inspiration such as music and aromas during your presentation (item 4 above). This presentation should leave a lasting impression on your classmates and thoroughly portray the concept that will drive your design. Due Date: Part I: Research and Concept Development is due Tuesday, October 18 th, P a g e

7 Grading Criteria ID-440 Hotel Project Part I: Research/Concept Development (100 pts) Name: Criteria/Objectives Poor (3) Average (4) Excellent (5) Research Summary History of Hotel/lobby Analyze human perception and behavior patterns to inform design solutions History of Warehouse District Understand evolution to make informed design concepts Grammar/Spelling Research summaries reveal minimal understanding of the historical evolution of hotels, hotel lobbies and the warehouse district. Little to no understanding of how human experience, behavior informs design. Writing has substantial grammatical and/or spelling errors. Citations and references are not properly executed in APA format. Research summaries reveal some understanding of the historical evolution of hotels, hotel lobbies and the warehouse district as well as how human perception and behaviors inform design. Writing has minimal grammatical/spelling errors. Citations and references are executed for the most part using APA format. Research summaries reflect a thorough understanding of the historical evolution of hotels, hotel lobbies and the warehouse district. There is strong evidence of understanding human perception and behaviors that inform the design solution. Writing uses proper grammar and spelling. References and citations are executed using APA format. Weight: Multiply by 4 Branding Name Logo Font Packaging Sensory The overall brand concept is weak with little relationship to the clientele and community. The logos are not well developed and the overall brand packaging is not complete. Sensory may not really relate to the brand. The overall brand concept somewhat relates to the target market and community. The names, logo, font and packaging are for the most part, developed, professional and complete. The sensory somewhat support the brand, but may not be unique. The overall brand is well researched and totally relates to the target market and community. The names, font, and packaging are well executed, professional and complete. The sensory provided is very unique and complement the brand. Weight: Multiply by 4 Video Presentation Professional Thorough Portrays Concept Identifies amenities The video is not well executed and organized. There may be a lack of professionalism with blurry images, poor transitions, and missing information such as the amenities. The video is for the most part complete and professionally executed. Most of the images support the concept and are clear. Overall, the hotel concept is evident and basic amenities were indicated. The video is professional and thorough with high quality images that fully portrays the hotel concept. The amenities are well thought out and unique. Weight: Multiply by 8 Concept Journal Ideation Sketching Brand evolution The sketch journal includes very few examples of ideation sketches. Sketches provided are mostly flat and 2D in nature and lack detail and notations. Evolution of brand development is not documented. The sketch journal includes examples of ideation sketches with some details and notations but the development is not thorough. There is a mixture of 2D and 3D sketching, but 3D sketching may not be well developed. The branding evolution has been somewhat documented. The sketch journal includes a variety of ideation sketches, notes, images, etc. Sketches are both 2D and 3D and are well developed. The evolution of the brand is well thought out and documented. Weight: Multiply by 4 TOTAL: 7 P a g e

8 Part II: Design and Presentation Due Date: Thursday, December 15 th, 2016 Presentation Requirements The project solution shall be presented as zn 11 x 17 booklet with several material presentation boards the number and size of sample boards shall be determined by the student and should not exceed 24 x 36. Student name, course number and date should be identified on all submissions. The appropriate logo(s) should be included for each space (hotel, shop, restaurant, bar, etc.) One 2 page spread should focus on research, precedent and concept development and should include summaries of your research on the history of hotels as well as how human s perception and behavior patterns inform design solutions. New Orleans and the Warehouse Arts District Inspiration images should be included as well as your hotel concept statement, goals and brand evolution. Concept sketches should be included. Graphic quality is important; therefore, limit fonts to not more than 2 styles and 2 standardized text heights (body and header). Include one 2-page spread of the overall rendered floor plan. Make sure room names are included as well as a graphic scale and north arrow. Include notations/annotations on an enlarged plan to justify and explain your design for the future hotel lobby as well as how you met your goals. Images of furniture, finishes and 3D renderings and/or elevations should be included on the following pages as many as necessary to convey the design solution. 4-6 pages will be dedicated to your restaurant. Notations should be included to justify and explain your design documenting your cultural requirement. Images of furniture, finishes and 3D renderings and/or elevations should be included. A RCP is also required. 4-5 pages will be dedicated to your guest rooms. Notations indicating application of ADA, and Universal Design are required. Images of furniture, finishes, 3D renderings and/or elevations should be included. 4 pages will be dedicated to one of your shops. Notations indicating how security was addressed as well as application of anthropometrics must be included. Images of furniture, finishes, 3D renderings and/or elevations should be included. An RCP is also required. One 2-pages spread will be dedicated to your Wayfinding assignment. More details will be provided on a separate handout for this portion of the project. These pages will be graded separately from the Hotel project. All floor plans, elevations, and renderings should be labeled and identify the scale (actual or graphic) and north arrow. Elevations and perspectives should contain people to provide a sense of scale. 8 P a g e

9 Checklist: Drawings and items to include (Organization of content on each board is up to each student) Digitally Rendered floor plans (labeled, annotated and include scale): o Overall 1 st floor plan with graphic scale, north arrow o Enlarged (scaled floor plans at ¼ or 1/8, etc. showing the main lobby, restaurant, bar, and 1 shop of your choice) o ¼ scaled plans of prototypical Guest rooms (1 king suite and 1 ADA suite) o Elevations Concept Images and ideation sketches for precedent board Concept Statements and Goals graphically presented: o Hotel o Restaurant/Cocktail lounge (bar) o Retail Space Research summaries with citations and reference list for Hotel History, Human Centered Design and New Orleans History Logos o Hotel o Restaurant o Cocktail lounge/bar o Retail Space Images of all furniture with spec information cross referenced to each enlarged floor plan (legend, C1, T1, etc.) Digital images of main finishes for all spaces with labeling/spec information Labeled Perspectives, color rendered with people in the view o Reception Area o Restaurant o Bar/Cocktail Lounge o Guest Rooms o Shop o Ceiling designs should be included in each view Reflected Ceiling Plan for the shop and restaurant should be transparent overlay. Include a symbol legend and specifications under the images Artwork, accessories, and lighting for all areas In addition, students are to provide a sample board of their interior finishes and fabric selections. Professionally label each sample and include a legend/key on the front or back of the board in the clear sleeve. Make sure to identify where the sample is used: ( ie: booth seat, booth back, lobby flooring, etc.) 9 P a g e

10 Project Check Dates: (100 POINTS) Project checks are divided into 2 primary phases. (Each check is worth 5 points unless otherwise noted) PHASE I: Concept and Programming (20 points) Sept. 21 Field Trip/Research Sept. 22 Schematic Bubble Diagrams (5 points) Sept. 27 Schematic Block Plans via (5 points) Sept. 29 Speaker: Paul Reggio Revised Block Plan (5 points) October 4 Typed Concept statements (5 points) (Hotel, Shop, Restaurant and bar) PHASE II: Design Development ( 80 points) October 11 FF&E selections and finishes for all 1 st floor lobby areas (5 points) October 13 Preliminary space plan of hotel lobby and public restrooms (with furniture) plotted in two sections, on 11 x 17 (5 points) October 18 Concept Video Presentation Due October 25 Final 1 st floor lobby plan with furniture and labeling (5 points) October 27 Hotel rooms: Floor plans with furniture and labeling and 2 sets of finishes for the hotel rooms (5points) November 1 Perspective view of Reception area and final finishes (5 points) November 3 Floor Plan (shop of choice) at ¼ scale (5 points) November 8 Furniture and finishes for Shop/Restaurant and Bar (5 points) November 10 Reflected ceiling plan for Shop (5 points) November 15 Perspective of chosen shop (5 points) November 17 Preliminary Floor Plan (restaurant/bar) at ¼ scale, with preliminary furniture layout (5 points) November 22 Final Floor plan and Reflected Ceiling Plan for restaurant (10 points) November 29 Rendered Elevations Restaurant/Bar/Guest room (5 points) December 6 Model of Guest Room (5 points) December 8 Digital Board Layouts (5 points) Wayfinding Assignment (5 points) I will proof your digital pages at anytime you are ready for me to review them. They should be PDF form so I can print them to make comments on. THURSDAY, DECEMBER 15 th FINAL PROJECT DUE DATE: (325 Points) o o o o Each check is worth 5 points (unless noted) and is not included in the overall points for the project. If a check date is missed, an appropriate excuse is required to achieve those points. If a check is not fully completed, only partial points will be awarded. Late projects will not be accepted. You must turn in your project as is to get partial credit. The Instructor will only review and comment on printed 11 x 17 scaled to fit plans. Evaluation sheets will be distributed to the students prior to the project s final due date. 10 P a g e