Hotel Project Contract Design II Fall 2014 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 a reception area, lobby, office, dining area, bar, and public restrooms. In addition, two design options will be provided for a prototypical guest room and a proposed adjoining retail space will be designed. You will determine the lifestyle/target market, select the hotel name and create a comprehensive concept and brand. In addition, extensive research will be conducted on the history of the Warehouse District and the evolution of the hotel lobby. This research will serve as the precedent for the proposed design solutions. 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 acceptable. General Criteria: The first floor will house the main lobby, registration desk, office area, and an area for baggage claim. There will also be a dining area and bar along with public restrooms. The second through fifth floors will consist of the guest rooms and suites. 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 heavy timber and are load bearing. The exterior walls consist of exposed brick. The existing floor treatment on the first 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. 1 P age
The size and location of the window openings must remain as shown on the plan. The height has not been indicated and can be determined by the designer (parameters from the competition have left this open for interpretation). Additional windows may be added overlooking the courtyard as desired. A street entrance near the dining area is required and a separate delivery entrance is required for the kitchen. 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 will follow from the client 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 of 1990. 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 and should be added to the project notebook. Main Lobby Flexible seating for 15 or more Concierge station with a desk chair, 2 guest chairs and a phone. A podium or small counter area near the front entry and the baggage room is required for the bell captain. 2 public pay telephones (verify if necessary) 4 house phones 2 drinking fountains (one must be accessible) 1 ATM machine Signage and wayfinding 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 aisle. There must be an accessible counter to meet ADA guidelines. Three to four registration areas have been requested. Provide 2 Self-check kiosks 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. 2 P age
Retail Shop One shop is required and will be located in the shaded aread. 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. The shop must have a small storage/receiving room and office area. The number and type of display fixtures has not been designated but should be appropriate to the type of merchandise in the shops. Should be located adjacent to the hotel in the shaded area. 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. Dining and Bar 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. Restaurant seating for a minimum of 50 customers with no more than ¼ of that being table for 2. There must be a means to accommodate a group of 6 8 and a group of 10 12. This can be a larger table or a cluster of smaller tables. Booths are acceptable but should not be the only type of seating. Serving station(s) should be provided as necessary for drink refills. A payment/checkout area should be provided. A street entrance is desired and should be planned in an existing window location. The kitchen area will not be planned, but is located in the shaded area adjacent to the stairs and will have its own entrance for deliveries. Entrances into and out of the kitchen to the dining area should be planned for convenience. A Bar areas should be planned to accommodate a minimum of 10 seated customers, one bartender and 2 cocktail waitresses. Ice will be brought from the kitchen; however, a small cold storage area should be planned behind the bar. Access to the kitchen is desired. Provide appropriate number of toilet facilities if the restaurant is separated from the main lobby 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. 3 P age
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, 1 handicap accessible; 3 sinks, plenty of counter area Men s: 4 stalls, 1 handicap accessible, 2 urinals, 3 sinks with counter area. Must note all ADA requirements for this space (note on a separate enlarged plan) Hotel Guest Room Handicapped Accessible, 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 Research Summary: 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 second. 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 challenge, we want you 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 hotel, more specifically the lobby. Diagrams, take notes and dream of what has been done before. STUDY precedent and learn from the past. For this component, you will write a brief summary of the evolution of the hotel and hotel lobby using 4-5 resources. You will also write a separate historical summary documenting the history of the New Orleans Warehouse District. This research will become the precedent for your concept development. 4 P age
Concept Development: 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. 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 Friday, November 21 st. 2) Develop a Brand: 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 shop. 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 presentation and in your journal. 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. 5) Create a 3-5 minute concept video 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. 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 Monday, September 29 th, 2014. 5 P age
Grading Criteria ID-440 Hotel Project Part I: Research/Concept Development Name: Criteria/Objectives Poor (3) Average (4) Excellent (5) Research Summary History of Hotel/lobby 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. 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. 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. Writing uses proper grammar and spelling. References and citations are executed using APA format. Weight: Multiply by 2 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 2 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 4 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 2 6 P age
Part II: Design and Presentation Due Date: Friday, November 21 st at 5:00 Presentation Requirements Project solution shall be presented as 21w x 30h laminated posters. There will be approximately 9 posters, 6 of which will be for the I Like Design Competition. Student name, course number and date should be on the back of each poster. Boards 1 and 2 are Precedent Boards and should include summaries of your research on hotels, hotel lobbies, New Orleans and the warehouse arts district. Images should be included that reveal your concept, goals and brand evolution. Concept sketches may be included. The hotel logo should be included. When combined, the two boards should make one (1ea) 30 x 42 digital page for submission into the competition. Graphic quality is important. Limit fonts to not more than 2 styles and only 2-3 text heights. Boards 2 and 3 should include the overall rendered floor plan, and focus on the registration area, office, public restroom and courtyard. Notations should be included to justify and explain your design for the future hotel lobby. Images of furniture, finishes and 3D renderings and/or elevations should be included. Your hotel concept should be included on this set of boards or on the precedent boards 1 &2. When combined, the two boards should make one (1ea) 30 x 42 digital page for submission into the competition. Boards 3 and 4 should include the Dining area and Bar. Notations should be included to justify and explain your design. Images of furniture, finishes and 3D renderings and/or elevations should be included. When combined, the two boards should make one (1ea) 30 x 42 digital page for submission into the competition. Boards 5 and 6 should include the guest rooms and the shop. Notations indicating application of ADA, Universal Design, security and anthropometrics are required on these two boards. Images of furniture, finishes, 3D renderings and/or elevations should be included. A concept statement and RCP overlay for your retail space is also required. Board 7 will include your Wayfinding assignment. More details will be provided on a separate handout for this board. This sheet is graded separately from the Hotel project. All floor plans, elevations, and rendering s should be labeled and include a scale and north arrow. Elevations and perspectives should contain people to provide a sense of scale. In Design is the recommended program for creating page layouts. While not required, it will help you develop seamless graphics between your two boards. 7 P age
Drawings and items to include (Organization of posters is up to each student) Digitally Rendered floor plans (labeled with scale): o Overall 1 st floor with courtyard o Retail Space o 2 Guest room Concept Images and sketches for precedent board Hotel Concept Statement and Goals Retail Space Concept Statement and Goals Research summaries with citations and reference list for Hotel History and New Orleans History Logos o Hotel o Dining Area o Bar o Retail Shop Images of all furniture with spec information cross referenced to each floor plan Digital images of finishes for all spaces with labeling/spec information Labeled Perspectives, color rendered with people in the view o Reception Area o Courtyard o Dining o Bar o Guest Room o Shop o Ceiling designs should be included in each view Reflected Ceiling Plan for the shop should be transparent overlay. Include symbol legend and specifications under the images Artwork, accessories, and lighting for all areas In addition to the posters, students are to provide actual samples of their finishes loosely presented and organized by area. How you choose to store these samples is left up to the student. All samples should be clearly labeled in regards to location. (IE: Booths back upholstery, Booths- seating upholstery, etc.) 8 P age
Project Check Dates: (WORTH 100 POINTS) PHASE I: RESEARCH AND CONCEPT (25 points) Sept. 10 Bubble Diagram of Lobby Sept. 22 Shell converted to Revit Schematic Plans on trash Sept. 24 Logo s (hotel, dining, and bar) Hotel Concept Statement Sept. 29 Phase I Due Video Presentation PHASE II: COMPETITION COMPONENT (35 points) Oct. 6 Preliminary public Restrooms, registration and office in Revit Oct. 8 Revised public restrooms, registration and Office Preliminary courtyard layout Oct. 13 Preliminary Dining/Bar Oct. 15 Revised Dining/Bar Oct. 22 Furniture and Finishes for ALL spaces 10 pts PHASE III: NON-COMPETITION COMPONENT (20 points) Oct. 27 Preliminary Layouts Hotel Rooms Oct. 29 Preliminary Layout Shop Nov. 3 Revised Hotel Room and Shop Nov. 5 RCP for shop PHASE IV PRESENTAITON (20 points) Nov. 12 All renderings due 10 pts Nov. 17 Digital Page Layout (In Design) Nov. 19 Preliminary Wayfinding Plan 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. FRIDAY NOV. 22nd FINAL PROJECT DUE DATE: (325 points) 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. o Late projects will not be accepted. You must turn in your project as is to get partial credit. o The Instructor will only review and comment on printed 11 x 17 scaled to fit plans. o Evaluation sheets will be distributed to the students prior to the project s final due date. 9 P age