Ecotel-An Eco Friendly 5 Star Hotel

AN ECO-FRIENDLY
FIVE STAR HOTEL
HARSHITHA.G.RAJU, THESIS REPORT , IX SEM ,B.ARCH ,UVCE .
BANGALORE UNIVERSITY
UNIVERSITY VISVESWARAYA COLLEGE OF ENGINEERING
JNANA BHARATHI, BANGALORE-560056
2009-10
C E R T I F I C AT E
THIS IS TO CERTIFY THAT THE THESIS PROJECT ENTITLED
ECOTEL-AN ECO-FRIENDLY FIVE STAR HOTEL HAS BEEN CARRIED OUT
BY MISS.HARSHITHA.G.RAJU, STUDENT OF IX SEMESTER B. ARCH., UNDER
OUR SUPERVISION & GUIDANCE IN PARTIAL FULFILLMENT OF THE
REQUIREMENT FOR THE AWARD OF THE DEGREE OF BACHELOR OF
ARCHITECTURE FROM BANGALORE UNIVERSITY DURING THE ACADEMIC
YEAR 2009-2010
.
INTERNAL GUIDE
AR.HAROON SALIM
ECOTEL-An eco-friendly hotel
HEAD OF THE DEPARTMENT

PROF.S.V.RAVINDRA
ACKNOWLEDGEMENT
I am profoundly grateful to Mr. Haroon Salim, for his untiring guidance and
constant inspiration throughout this work.
I am thankful to prof. S.V.Ravindra,Professor, Chairman, Faculty Architecture
Department, U.V.C.E, Bangalore University, for suggesting the topic and providing
the need during the my project work.
I am thankful to Mr. Nagendra and Mr. Satyam Vora for their patient
and valuable guidance.
I am thankful to Mr. Solagne Montillaud-Joyel,Associate Programme
Officer
of UNEP,France (United Nations Environment Programme) to have provided
the needful information.
I am thankful to ITC Welcome group for their timely co-operation and
guidance.
I am ever grateful to my parents ,friends and relatives who have helped me in
completing this project.
Finally, I would like to express my heartfelt gratitude to all who have directly
or indirectly helped me in successful completion of project work.
HARSHITHA . G.RAJU
IX SEM,B.ARCH,UVCE
CONTENTS
INTRODUCTION
OVERVIEW OF HOTEL INDUSTRY IN INDIA
ECO-TOURISM
NEED FOR THE PROJECT
BASIC AIM
OBJECTIVE
SCOPE
LIMITATIONS
CASE STUDY
REQUIREMENTS
SITE LOCATION & LAYOUT
SITE ANALYSIS-PHYSICAL FEATURES
DESIGN APPROACH AND TECHNOLOGIES
BIBLIOGRAPHY
CHAPTER I . INTRODUCTION
INTRODUCTION
ECOTEL stands for environment friendly hotels. The ecotel collection is a
group of hotels since 1994 (17 in Asia continent as of 2009) that focuses on standards
of environmental responsibility in the hospitality industry and excellence of hotels. It
is an innovative, socially conscious concept, a hotel that is committed to enhancing the
guest experience while setting a new standard of environmental responsibility.
The ecotel collection has developed and updated an environmental
certification program for hotels called ecotel certification. The criteria involved in
certification are well researched, regularly updated, and reflect the most progressive
environmental standards for the hotels. Additionally, a detailed cost-benefit analysis
of projected savings is 3prepared. The auditing inspection is stringent, with the
auditors present on the property for up to 0 hours and extensive interviewing of hotel
staff thus, certification is difficult to obtain, but is a prestigious designation. The
certification is based on 5 environmental areas, each of which is designated by a globe.
The five globes are:
The criteria for classifications are:
Primary criteria: the hotel must prepare an application and include

descriptions of the environmental efforts and programs that are at the hotel.
Secondary criteria: inspections are conducted throughout the lodging

facility to determine if the environmental programs that the hotel reports are actually
part of the day-to-day operations. Each department or function area of the hotel is
inspected and scored individually. A percentage score is calculated for each
department , and each department must score above a set level to be awarded the
certification.
Tertiary criteria: are most easily described as a bonus system. The hotel
receives bonus points for environmental programs discovered in operation that are
not part of the primary criteria, and are considered to be above ordinary levels of
environmental responsibility.
GLOBAL WARMING AND GREEN HOUSE GASES :

The worlds climate has always varied naturally. Scientists believe however
that new kind of climate change is underway. Its impacts on people and ecosystems
are to be drastic. Levels of carbon dioxide and other `green house gases in the
atmosphere have risen steeply since industrial revolution.Concentrations have
increased mainly because of the use of fossil fuels ,deforestration and other human
activities, spurred on by economic and population growth. Like a blanket around the
planet ,green house gases stop energy escaping from the earths surface and
atmosphere.If levels rise too high,excessive warming can distort natural patterns of
climate.The main green house gases are :
oCarbon dioxide (co2)
oMethane (CH4)
oNitrous oxide (N2O)
oHydrofluorocarbons (hfcs)
oPerfluorocarbons (pfcs)
oSulphur hexafluoride (SF6)
The first three are estimated to account for 50,18 and 6 percent respectively
,of the overall global warming effect arising from human activities.
The Intergovernmental Panel on Climate Change (IPCC) projects that, due
to the accumulation of carbon dioxide in the atmosphere, global mean temperatures
could increase by between 1.4 and 5.8 degrees Celsius by 2100. The IPCC states that
there is compelling evidence that most warming observed in the last 50 years can be
attributed to human activity.
GHG EMISSIONS FROM DEVELOPING ASIA

Economic growth in the large emerging economies of Asia has been
significantly faster than growth in CO2 emissions China and India have thus seen the
emissions intensity of their economies fall. In many countries with economies in
transition, the decline in CO2 emissions has been the result of economic decline.
Strong economic growth in the emerging economies of Asia, powered in large
measure by coal combustion, has resulted in a tripling of emissions compared to 1980.
For some developing countries with large forested areas and high deforestation rates,
land-use change represents a much larger net contributor to GHG emissions than
energy and industrial processes.
CLIMATE CHANGE AND ITS IMPACTS

Recent evidence indicates that current atmospheric CO2 concentrations
are high compared with levels over the last million years.Historical and current
pictures of Arctic sea ice and tropical glaciers indicate the extent of warming and
melting that has occurred over the past 25-35 years.
Global warming is currently raising sea-levels by almost 2 cm per decade,
and that rate is expected to increase with rising atmospheric CO2 concentrations.
Recent research suggests that global warming is increasing the intensity of
hurricanes and other storms, leading to greater storm damage and coastal flooding.
Increase in ocean acidity, with negative impacts on marine biodiversity, including
coral and plankton, and thus on the fish that rely on them for habitat and food.
Agricultural models suggest that climatic warming will tend to reduce agricultural
productivity in the tropics.
There are also some indications of changing oceanic circulation patterns, notably in
the North Atlantic Gulf Stream, which could lead to disruptive climate change.
CHAPTER II . THE HOSPITALITY INDUSTRY
THE HOSPITALITY INDUSTRY

The hospitality sector (i.e. hotels and restaurants) is an essential and
dynamic component of the worlds largest industry travel and tourism.
Economic dimensions:
Given its size and scope, the international hospitality industry makes a
major contribution to gross domestic output. In both developing nations (where
tourism may be the primary industry) and developed countries, industry revenues
constitute an important part of the local and national economy.They do so via
four major activities, profits earned and distributed to owners, taxes paid on sales,
wages and real estate, jobs created; and purchases of supplies and materials.
Hotels and restaurants also contribute to the important process of job
creation. As a labour intensive industry, hospitality employs large numbers of wage
earners, whose taxes and disposable income add to gross domestic output and help to
create further employment opportunities.
Environmental dimensions:
Hospitality businesses, like most others, contribute to emissions into the
atmosphere (through the use of fossil fuels and ozone-depleting substances and the
transportation of supplies).The hospitality industry can also be considered a
significant user of energy in the form of heat and power. As this directly involves the
burning of fossil fuels and the emission of greenhouse gases, the hospitality industry
is also an indirect contributor to global warming.
As a result, industry bodies regularly draw attention to the importance of
eliminating ozone-depleting substances in refrigeration, air-conditioning and
fire-extinguishing appliances to avoid further contributing to this phenomenon.
Water is perhaps the hospitality industrys most important
resource.Tourists typically consume considerably more water than local residents. A
hotel can consume between 60m3 and 220m3 per guest room per year
depending on the facilities provided. Most hotels generate large quantities of solid
waste including bottles and food packaging, kitchen and garden waste, old furniture
and equipment and potentially hazardous wastes such as asbestos and solvents
Conclusions
The triple bottom line the consideration of ecological and social, as well
as economic concerns is increasingly guiding business strategy. Since the
introduction of Agenda 21 and its adaptation for travel and tourism in 1996,(54) the
hospitality industry has introduced numerous voluntary initiatives to reduce the
negative and enhance the positive environmental impacts associated with its
operations.
OVERVIEW OF HOTEL INDUSTRY IN INDIA

The Government of India has accorded hotels the status of high priority
industry to enable sustainable development of the sector. Here the term hotel
include hotels, motels, way side amenities, restaurants, beach, hill and desert resorts,
heritage properties and other kind of tourist complexes which provide
accommodation for or cater to the food requirements of both domestic and foreign
tourists. According to the Federation of Hotel and Restaurant Association of India
(FHRAI) there are around 1327 approved hotels (Five star Deluxe 65, Five Star 72,
Four Star 99, Three Star 402, Heritage 73, Two Star 263, One Star 50,
approved 110 and 837 unapproved). There are around 665 restaurants and 303
associates registered. The category wise percentages breakup and region wise
distribution of hotels in India is shown in Figure.
Category Wise Percentage Break-up of Hotels in India
Region Wise Percentage Break-up of Hotels in India
Source: Federation of hotel and Restaurant Association of India
CHAPTER III . ECO-TOURISM
ECO -TOURISM
The definition of tourism was officially adopted by the United Nations
Statistical Commission in 1993: Tourism comprises the activities of persons
travelling to and staying in places outside their usual environment for not more than
one consecutive year for leisure, business and other purposes .
Principles of Ecotourism:
Ecotourism is about uniting conservation, communities, and sustainable travel. This
means that those who implement and participate in ecotourism activities should
follow the following ecotourism principles:
Minimize impact.
Build environmental and cultural awareness and respect.
Provide positive experiences for both visitors and hosts.
Provide direct financial benefits for conservation.
Provide financial benefits and empowerment for local people.
Raise sensitivity to host countries' political, environmental, and social climate.
Ecotourism Facts & Statistics:
Size of Global Tourism:As the largest business sector in the world economy, the
Travel & Tourism industry is responsible for over 230 million jobs and over 10% of
the gross domestic product worldwide.
In 2006, Travel & Tourism (consumption, investment, government spending and
exports) is expected to grow 4.6% and total US$6.5 trillion.
Importance to Tourism in Developing Countries:
Tourism is a principle "export" (foreign exchange earner) for 83% of developing
countries, and the leading export for 1/3 of poorest countries.
For the world's 40 poorest countries, tourism is the second most important source of
foreign exchange, after oil.
TOURISTS ROLE IN ECO-TOURISM
Tourists have an important role in creating business interest in
restructuring towards a sustainable tourism system through their choice of
destinations, favouring environmentally friendly means of transport, and choosing
environmentally certified hotels, as well as eating in restaurants providing local
and/or organic food.
Tourists can also help to reduce the impact of their travel by participating
in carbon offsetting. The term carbon compensation or offsetting means that an
amount of greenhouse gas emissions equal to that caused by a certain activity,
i.e. a flight, will be reduced elsewhere. Tourists willing to compensate their travel
emissions can calculate these with the help of an online calculator. Tourists can then
choose to invest either in energy-efficiency measures (e.g. low-energy light bulbs),
renewable energy (e.g. solar power), or carbon sequestration (usually forestry
projects).
CONTRIBUTION OF TOURISM TO CLIMATE CHANGE

Anthropogenic climate change is caused by greenhouse gasses emitted
into the atmosphere, primarily through the burning of fossil fuels. Carbon dioxide
(CO2) is the most important greenhouse gas, accounting for an estimated 60%
of the warming caused by emissions of greenhouse gas emissions. According
to UNWTO-UNEP-WMO (2008), emissions from tourism, including transports,
accommodation and activities (excluding the energy used for constructions and
facilities for example) account for about 5% of global CO2 emissions. However,
other greenhouse gases also make signifi cant contributions to global warming. In
the tourism sector, this is particularly relevant for emissions from aviation. In 2005,
tourisms contribution to global warming was estimated to contribute between
5% and 14% to the overall warming caused by human emissions of greenhouse
Gases.
By 2035, tourisms contribution to climate change may have grown considerably. A
recent scenario developed by the expert team of the technical report in the
UNWTOUNEPWMO (2008) publication considers different emission pathways, including a
business as usual projection based on anticipated growth rates in tourist arrivals,
as well as distances travelled by various means of transport. These projections
indicate that in terms of the number of trips made, global tourism will grow by
179%, while guest nights will grow by 156%. Passenger kilometres travelled will
rise by 222%, while CO2 emissions will increase at somewhat lower levels (152%)
due to efficiency improvements. The share of aviation-related emissions will grow
from 40% in 2005 to 52% by 2035. Tourisms contribution to global warming
including all greenhouse gasses will be even larger, with an expected increase in
radiative forcing of up to 188%, most of this once again caused by aviation. The
development of emissions from tourism and their contribution to global warming
is thus in stark contrast to the international communitys climate change mitigation
goals for the coming decades.
CLIMATE CHANGE & IMPACTS ON TOURISM

The response of the tourism community to the challenge of climate
change
has visibly increased over the last five years.
With its close connections to the environment and climate itself, tourism is
considered to be a highly climate-sensitive economic sector similar to agriculture,
insurance, energy, and transportation. Indeed, climate change is not a remote
future event for tourism, as the varied impacts of a changing climate are even
now becoming evident at destinations around the world and climate change is
already influencing decision-making in the tourism sector.
There are four broad categories of climate change impacts that will affect
tourism destinations, their competitiveness and sustainability.
Direct climatic impacts: Climate is a principal resource for tourism, as it
codetermines
the suitability of locations for a wide range of tourist activities, is a
principal driver of global seasonality in tourism demand.
Indirect environmental change impacts: Changes in water availability, biodiversity
loss, reduced landscape aesthetic, altered agricultural production (e.g., food and wine
tourism), increased natural hazards, coastal erosion and inundation, damage to
infrastructure and the increasing incidence of vector-borne diseases will all impact
tourism to varying degrees.
Impacts of mitigation policies on tourist mobility: National or international
mitigation policies that is policies that seek to reduce GHG emissions may
have an impact on tourist .They are likely to lead to an increase in transport costs and
may foster environmental attitudes that lead tourists to change their travel patterns
(e.g., shift transport mode or destination choices).
Indirect societal change impacts: Climate change is thought to pose a risk to
future economic growth and to the political stability of some nations. Any such
reduction of global GDP due to climate change would reduce the discretionary
wealth available to consumers for tourism and have negative implications for
anticipated future growth in tourism. International tourists are averse to political
instability and social unrest, and negative tourism-demand repercussions for
climate change security hotspots, many of which are believed to be in developing
nations, are evident.
-source- (UNWTO-UNEP-WMO 2008).
CHAPTER I V . SYNOPSIS
NEED FOR THE PROJECT

Hotel Industry in India has witnessed tremendous boom in recent years.
Hotel Industry is inextricably linked to the tourism industry and the growth in the
Indian tourism industry has fuelled the growth of Indian hotel industry. The thriving
economy and increased business opportunities in India have acted as a boon for
Indian hotel industry. The arrival of low cost airlines and the associated price wars
have given domestic tourists a host of options. The 'Incredible India' destination
campaign and the recently launched 'Atithi Devo Bhavah' (ADB) campaign have
also helped in the growth of domestic and international tourism and consequently
the hotel industry. The contribution of the hotel industry to the countrys GDP was
6.1 per cent in 2008-09.
In recent years government has taken several steps to boost travel &
tourism which have benefited hotel industry in India. These include
The abolishment of the inland air travel tax of 15%;
Reduction in excise duty on aviation turbine fuel to 8%; and
Removal of a number of restrictions on outbound chartered flights, including those
relating to frequency and size of aircraft.
The government's recent decision to treat convention centres as part of core
infrastructure, allowing the government to provide critical funding for the large
capital investment that may be required has also fuelled the demand for hotel rooms.
According to a report, Hotel Industry in India currently has supply of

110,000 rooms and there is a shortage of 150,000 rooms fuelling hotel room rates
across India. According to estimates demand is going to exceed supply by at least
100% over the next 2 years.
Category Wise number of Hotel rooms in India
cont.
According to the latest Tourism Satellite Accounting (TSA) research,

released by the World Travel and Tourism Council (WTTC) and its strategic partner
Oxford Economics in March 2009:
1. The demand for travel and tourism in India is expected to grow by 8.2 per cent
between 2010 and 2019 and will place India at the third position in the world.
2. Indias travel and tourism sector is expected to be the second largest employer in
the world, employing 40,037,000 by 2019.
3. Capital investment in India's travel and tourism sector is expected to grow at 8.8
per cent between 2010 and 2019.
4. The report forecasts India to get capital investment worth US$ 94.5 billion in the
travel and tourism sector in 2019.
5. India is projected to become the fifth fastest growing business travel destination
from 2010-2019 with an estimated real growth rate of 7.6 per cent.
ENVIRONMENTAL PERSPECTIVE ;
Hotel industry consumes a vast range of goods in construction and
operation. They generally use huge amounts of energy, consume large amounts of
water and generate disproportionate amounts of waste.
Hotels are fortunate in that there are many things they can do within
existing hotel operations, often at little or no cost, that will save them money both in
the short and long term. If a hotel that is minimising its energy and water
consumption, if it is making efficient use of resources and reducing waste without
compromising on quality or standard of service, it will increase the competitiveness
of the business. And so along with their own responsibility to the environment, they
are well positioned to encourage others-including their suppliers and business
partners to do the same. So hotels can be a formidable force for change towards
sustainable development.
It is also found that some of the international chain of hotels operating in
India does not even have an environmental policy in place while their counterparts in
other countries are known for their green image. However, of late, the scenario in
India is rapidly changing for better, as the local and global environmental pressures
are becoming increasingly evident.
Indian hotel industry is just beginning to realise that energy and
environmental management is the cutting edge strategies for their business
profitability, thus the need for the project is evident.
The Ecotel would be the 1st certified Eco-friendly hotel in bangaluru
as well as the eighteenth in Asia.
AIM:
The aim is to provide sophistication and luxury at a level never witnessed in
the city, and setting a new standard of environmental responsibility.
The ecotel shall act as right balance between luxury and conservation
without compromising the style, comfort, business efficiency ,it also aims at decrease
in the operating expenses , heightened employee morale and guest involvement in
energy saving programs..
Overall every effort goes a long way towards protecting the planet , to make
it a greener and safer place to live.
OBJECTIVES :The objectives to make the building eco-friendly are:
Commit to place sustainable development issues at the core of the management
Structure.
To design keeping in mind the natural conditions of the site,without disturbing the
ecosystem to a greater extent.
To create ambient spaces with splendid views of the lake, provide natural lighting
during daytime.
Proper orientation of activities studying the climatological aspects of the site.
The most important design aspect is to create landscaped terrace courtyards which
will help on conserving energy.
The building should have proper insulation to make good thermal comforts,to
reduce noise pollution and avoid dust filtration.
Use of geothermal air conditioning for all the spaces to save energy and avoid green
house gas emissions.
.Use of photo voltaic cells to generate electricity., Water-heating etc.
Rainwater harvesting,reducing water use and wastewater output.
Reducing solid waste output, ensuring that waste generated is kept to a minimum
and disposed of in an environmentally sound way;
Purchasing environment-preferable products from local enterprises.
Environment communication to guests.
Monitoring and documenting environment management programme progress.
Innovate processes and applications through new technology;
Make a commitment to the education and environmental training of staff;
Stimulating consumer awareness about making socially and environmentally
responsible choices when travelling;
Environmental benchmarking is creating a standard by which something can be
measured or judged. It is a quantitative process that can help to compare an
organisations current performance against both industry and competitor standards,
and to determine what needs to be improved.
SCOPE::
Indian hotel industry is just beginning to realise that energy and
environmental management is the cutting edge strategies for their business
profitability.
With the establishment of International Standards for Environmental
Management i.e., EMS, ISO 14001, hotel industry world-wide is taking advantage of
implementing these standards that are comparable across the world. The more hotels
demand environmentally friendly goods, the greater the market will be and cheaper
the goods will become to obtain which would be good news for everyone as well as for
the environment.
Since the tourism industry is booming and more and more people visit
India every year the scope for an international ecotel is high.
LIMITATIONS:
Hotel industry is bound by certain limitations. Business of the hotel depends on the
demand & availability of services. It is a variable industry. For a hotel to remain static
is to deteriorate. Hence demands flexibility. The ideas, techniques & the mode of
operation undergo continual alteration. The most serious problem in hotel industry is
that it is not only capital intensive industry but the capital is locked up in fixed assets
such as land & building. Even in most successful hotels 100% occupancy throughout
the year is not possible.
Energy conservation and renewable energy based technologies is a new concept and
the initial investments are high. Introduction of any new technology always faces
some resistance from different sectors of our society. It is therefore necessary to
convince the user about the importance of new technology in meeting the energy
requirements and also in improving the living standards of common man.
CHAPTER V . CASE STUDIES

I.THE ITC WINDSOR,FIVE STAR DELUXE HOTEL,BANGALORE
II.THE ITC ROYAL GARDENIA,FIVE STAR HOTEL,BANGALORE
III.THE ORCHID,FIVE STAR ECOTEL,MUMBAI
CASE STUDY-1
THE ITC WINDSOR , BANGALORE , INDIA
ITC Hotel The Windsor , Five star deluxe hotel remains committed to its
strategy of providing a superior and world class product and service offering.
Towards this end planned expansion, renovation and refurbishing programs are on
going to sustain and consolidate market standing. As a result ITC Windsor,
Bengaluru continues to be patronized by World leaders. The hotel was established
way back in june,1982.
ITC Windsor , Bengaluru a Luxury Collection hotel is independently
owned and operated by ITC Limited and operated under license from Sheraton
International Inc. Welcom environ is a program that defines ITC Hotels
commitment to the environment. The need for maintaining an ecological balance
and working towards the goal as a concerned citizen is a high priority at ITC Hotels.
Each hotel thus operates in harmony with nature, and maintains a continuous
balance with the eco system. Reduce, Reuse and Recycle is the environmental
message sent out by every ITC Hotel. The group hopes that the hospitality industry,
the single largest employer with a host of opinion - makers world wide, will use and
advocate the ITC Hotels campaign, Off Giving Back As Much As It Takes From The
Environment, to reach all corners of the world.
Several of ITC hotels in the chain have already won ISO 14001 certification
including the applicant, which won its certification in November 2002, and
recertified in Jan 2006.
LOCATION AND ACCESS : Windsor Square, 25, Golf Course Road
Bangalore - 560 052
The hotel is located 32 kms from the airport and 5 kms from the city
center and is surrounded by residential bungalows and large green belts.
Industrial areas are located 15 kms away from the hotel.
ACCESS :
Distance in Km from Airport
: 32Km
Normal driving time from Airport
: 45min
Distance in Km from Railway Station
: 4 Km
Normal driving time from the Railway Station :20 min
VISUAL STUDY : Designed by one of the leading architects, ITC Windsor has
outstanding architecture dating back to the British Regency Period. It was built in
early eighties
FACT SHEET :
DINING SPACES :
RAJ PAVILION
DAKSHIN
DUBLIN
ROYAL AFGHAN
JOLLY NOBOBS
96 seats
84 Seats
122 Seats
60 Seats
52 seats
BUSINESS CENTRE &

BANQUETING SPACES :
*ITC BUSINESS CENTRE
50 SQM
*VICTORIA ROOM
70 SQM
*REGENCY I
425 SQM
*REGENCY II
*THE CABINET LOUNGE 200 SQM
*PRE-FUNCTION AREA 150 SQM
60 SQM
ACCOMODATION :
*ITC ONE ROOMS
*TOWER ROOMS
*EVA ROOMS
*MANOR ROOMS
*EXECUTIVE CLUB
*MANOR SUITE
*PRESIDENTIAL SUITE
FACILITIES :
10 NO.S
89 NO.S
80 NO.S
40 NO.S
80 NO,S
12 NO.S\
01 UNIT
*SHOP-EAST INDIA CO.

*SPA,GYM & FITNESS
30 SQM
CENTRE
400 SQM
*SWIMMING POOL
300 SQM
ACCREDITATION
The Hotel is certified ISO
14001:1996, since November,
2002. Renewed in Dec 2008 for
ISO 14001:2004
The Hotel was adjudged one of
the finalists for Green Hotelier
of the Year award 2001/2002
by IH&RA, France and was
again finalist for FHRAI
Environment Award 2001-2002.
The hotels gardens have been
winning outstanding awards by
Mysore Horticultural Society
every year, since 1992.
The hotel was bestowed with
the prestigious Golden
Peacock
Environment
Management Award in 2003.
Windsor has won the NCPEDP
Shell Helen Keller Award
consecutively in the year 200607 & 2007-08.
IBM-Passion for Excellence in
the year 2006-2007.
4P- Power Brand Award
Windsor won the National
Tourism Award for The
Private/
Public
Enterprise
providing facilities for the
Physically Disabled in the year
2007-2008.
ITC Windsor was adjudged to
receive
commendation
for
Golden Peacock for Innovative
product / service award in 2008
ECO FRIENDLY,SUSTAINABLE FEATURES :

IMPROVING ENERGY EFFICIENCY
Energy Housekeeping has become a part of daily operations.
The hotel has achieved 7% saving on K cals in 2006-07
Hotel analyses area wise consumption checks for variances and corrects them
accordingly.
Electronic dimmers installed at public areas
Electronic key card system in guest rooms
Movement sensor for pubic area cloakrooms
Automatic control of hot water temperature, 47 52 C
CFL lamps installed in portico, public areas, periphery, offices and in guest rooms
(total)
Solar Lighting provided for driveway.
100% Condensate Heat Recovery from Laundry is utilized for Boiler Feed Water.
All Employees are trained on the Ten Commandments of Energy
Management as listed below:
realize the importance of Energy Conversation.
involve all personnel in Encon (Energy Conservation) activities.
review current energy practices adopted
Remember to educate operating personnel about the benefits of Encon.
Honors use of automatic controls & interlocks minimize manual operations.
switch off equipments when not required.
identify inefficient operations and rectify them.
keep the equipments in good working conditions.
use right size equipment of Energy efficiency.
start practicing Encon.
FACILITY UPGRADATIONS
The second floor of Manor block was renovated with energy saving
features. The wattage of in room lighting has been brought down to 400 W/room
from 800 Watts/room elsewhere.
Guest lifts in Manor has been replaced with the latest technology
Mitsubishi elevators, bringing the Motor rating down from 22 kw to 18 kw.
Hotel installed new DG set (MTU make) which gives 4.3 Units/litre of diesel
compared to the old DG set which gave 2.8 Units/litre.
Kitchen has been renovated at a cost of Rs 5 Crores, bringing in energy
saving features like VFD controlled exhaust and fresh air etc
The hotel has facilitated water harvesting.
SOLID WASTE MANAGEMENT

The Hotel has the Waste Management System in place and producing Organic
Waste from the kitchen & garden waste through the organic waste convertor.
The 4 `Rs of Environment Mantra, Reduce, Re-use, Re-cycle, and Replace are
practiced throughout the hotel.
Waste is segregated at source by each dept.
M/s Sembramky Env. Mgmt. collects biological waste from the Hotel Doctors
clinic & Micro Biology Laboratory
The hazardous waste produced in the hotel is handed over to the authorized
recycler .
INDOOR ENVIRONMENT
ASHRAE Standard 62 - 1999 is maintained for air quality
AC ducts are replaced for 150 rooms at the time of renovation
CO2 emission is reduced by the use of UPS in banquet halls in place of
running DG sets.
Solvent based spray painting / polishing is banned in the hotel.
84% of our rooms. Our restaurants, lobby and beck area are reserved for
nonsmokers, only identified smoking zones are present in the hotel.
LOWERING NOISE WITHIN AND OUTSIDE BUILDING
The DG room, ETP compressor Room, & Pump Room are provided with
acoustics.
Guest room window seal is provided to achieve 40 dB or below. The newly
renovated second floor of Manor has registered a sound level of 34.4 dB.
The building has Cavity walls of 4.5 inches thick and 12 inches cavity for
insulation.
Cleaning equipment is Taski make with a DB level below 60.
Care is taken to use them in guest areas sparingly during night and early
morning
Housekeeping staffs are trained to work silently on guest floors.
Noise survey was carried out and employees in noisy areas use Earmuffs and
Earplugs.
f) EMISSION CONTROL
The hotel ensures emissions from DG sets and Boilers is maintained within the
permissible limits.
All the vehicles now use only unleaded petrol.
Boilers and DG Sets are running on Low Sulphur fuel.
Eliminated use of Asbestos in the Hotel.
CO2 emission is reduced by the use of UPS supply.
The new cafeteria and main kitchen exhausts have wet scrubbers.
CFC ELIMINATION
All guest roomss mini refrigerators are replaced with Electrolux absorption
refrigerators.
Replaced CFC propelled spray cans with environment friendly products.
Replaced old. walk-in coolers and Deep freezer cooler with new Rinac make coolers
using r-134a and r407.
Installed the new Screw Chiller Plant operating on R134a replacing old
reciprocating chillers.
Use of Halon type Fire Extinguisher is totally banned
Eliminated use of asbestos in the unit.
Solvent based spray painting /polishing is avoided.
PROVISION FOR NON-SMOKERS AND SENSITIVE GUESTS :
As per statutory requirement, 84% of our rooms are reserved for non-smokers.
A Special room is assigned for Physically Challenged Guests with all
facilities.
Access audit is conducted every year for the ease of differently abled guests and all
recommendations are complied.
AFFORESTATION:
The hotel has an ongoing afforestation program of planting / distributing 240 rooms
x 4 = 960 saplings per year as repository measure for paper consumption in our hotel.
The location of the hotel in a residential area away from busy traffic and thick
greenbelts has given natural protection from pollution
Planted Avenue Trees along the road in Koramangala.
Planted trees in S.O.S village
OTHER INITIATIVES TAKEN FOR ENVIRONMENTAL PROTECTION &
IMPROVEMENT
Hotel is certified for ISO 14001.
Annual Environmental audits are conducted internally by corporate
Environment,
Health and Safety Department.
Formal Environmental committee meetings are conducted.
All packing materials are collected, stored and transported to scrap dealers for
onward recycling.
Greenery plants are also maintained at the Hotel.
Chimneys are provided to steam boilers and DG sets.
Incandescent & Copper ballast light phase out is in progress.
Proper waste management scheme is in place.
The premises is kept always clean and tidy.
BASEMENT FLOOR PLAN
CFC ELIMINATION
GROUND FLOOR PLAN
TOWER FLOOR PLAN
MANOR FLOOR PLAN
RECEPTION
BAR
CABINET LOUNGE
ROYAL AFGHAN
GRAND LOBBY
DUBLIN
DAKSHIN
RAJ PAVILLION
STEAM BATH
MASSAGE ROOM
GYM & FITNESS
SWIMMING POOL
BUSINESS
CENTRE
BANQUET HALL
BANQUET HALL
PRESIDENTIAL SUITE
MANOR SUITE
SCREW TYPE CHILLERS TO SAVE ENERGY
CLEANING AND SANITISING
KITCHEN
LAUNDRY
BOILER
CONFECTIONARY
COLD STORAGE
LAUNDRY
SCREW TYPE CHILLER
CASE STUDY-1I
THE ITC ROYAL GARDENIA , BANGALORE , INDIA
ITC Hotelss new The Royal Gardenia is one of the recently built hotels in
bengaluru inagurated during november 2009.
It was conferred the highest rating for green buildings in the world the
LEED India Platinum Rating. This recognition makes it the worlds largest
platinum rated hotel and is yet another manifestation of ITCs leadership in
Sustainability Practices It is located in the heart of the city, the new ITC The Royal
Gardenia attempts to blend into the citys ethos with its focus on integrating luxury,
greenery and cultural influences into its architecture and dcor.The hotel is designed
by Ar. Rajinder Kumar and interiors have been created by UK-based designer
Francesca Basu, and references to nature and the hotel mascot the Gardenia flower
can be seen throughout the property.
LOCATION & ACCESS :
The hotels main entry is through vittal mallya road and the service access is
through lavelle road on the rear side,
Bangalore Central Library 0.5 km/0.3
ACCESS :
miles
Vidhana Soudha 1.5 km/0.9 miles
CMS Jain College 1.6 km/1.0 miles
Tipu Sultan's Summer Palace 6.5
Mount Carmel College 3.0 km/1.9 miles
km/4.0 miles
Jyoti Nivas College 5.0 km/3.1 miles
Iskcon Temple 8.0 km/5.0 miles
Christ College 7.0 km/4.3 miles
Mallya Hospital 0.5 km/0.3 miles
ISKON Temple 8.0 km/5.0 miles
Corporate Offices
Golf
Suzlon Energy 1.0 km/0.6 miles
Bangalore Golf Club 4.0 km/2.5 miles
Mitsubishi 1.0 km/0.6 miles
Government Offices
Unisys 1.0 km/0.6 miles
Consulate of Germany 3.0 km/1.9 miles
Tata Motors 1.0 km/0.6 miles
Cubbon Park 0.5 km/0.3 miles
Vodafone Group, PLC 1.0 km
Jawaharlal Nehru Planetarium 2.5 km/1.5
American Express 1.0 km/0.6 miles
miles
ABN Amro 1.0 km/0.6 miles
Lal Bagh Botanical Gardens 4.0 km/2.5
Deloitte 2.0 km/1.2 miles
Cisco 3.0 km/1.9 miles
Accenture 9.0 km/5.6 miles
EMC 9.0 km/5.6 miles
Honeywell 12.0 km/7.5 miles
IBM 15.0 km/9.3 miles
Boating 5.0 km/3.1 miles
Ulsoor Lake 3.5 km/2.2 miles
Fiama Di Wills Outlet 0.0km/0.0
UB City 0.5 km/0.3 miles
MG Road 2km/1.2 miles
PLANNING :
The atrium leads out to the central courtyard garden, in the midst of which
is the multi-pillared Lotus Pavilion. With sloping roofs covered with a unique lawn of
fresh green grass, the Pavilions pillars and structure has been inspired by Tipu
Sultans Summer Palace at Srirangapatna. The local, cultural influences of Karnataka
can be seen all around in the choice of table dcor and artefacts, the Tiger style chairs
and parrot-shaped pillar adornments inspired by the Mysore palace and in the friezes
and murals on the walls.
The hotels vertical gardens are built on steel structures and are irrigated by a
state-of-the-art drip irrigation i.e Hydroponics system that is placed on the top. The
water drips evenly and after providing moisture to all the plants collects at the base
and is recycled for use again.
Rainwater harvesting is also practiced at the hotel, with the collected water
being recycled for use. Garden lighting has been provided from natural sources or
through an energy-efficient lighting system. Most of the plants being used are of the
Philodendron family and have been locally grown in Bengaluru.
Royal Gardenias eco-friendliness has also been extended into the
architecture with the choice of fly-ash bricks, double-sandwiched cladding glass, huge
roof gardens and use of eco-friendly piping. Further, the wood that has been used for
the flooring and doors at the hotel are all engineered wood that has been certified by
the Forest Stewardship Council.
The 11-storeyed hotel with 282 rooms has been designed . The exterior uses
beige Gwalior sandstone and Malaysian red bricks interspersed by panels of specially
treated smoked Oak and highlighted with strips of copper in a matt copper-sulphate
patina. The same material has been used for the roof, while the flooring of the entire
hotel is in blonde Italian marble.
The designer has drawn inspiration from different layers of life forms and so
each floor follows this theme by adopting different colours, motifs and textures. The
themes are based on moods and representations of various elements of nature, ranging
from stones and fossils, to earth, trees, wood, water, fire, foliage, animal life, flowers,
birds and butterflies.
The rooms are categorised in the hotel chains premium brands of Towers
and ITC One, with a number of suites on each floor. The first floor of the hotel houses
the banqueting areas including a pre-function area covering approximately 8,000 sq ft
and a separate 2,500 sq ft party room. Also on the same floor, the right wing houses
ITC Kaya Kalp Spa, spread across an area of 10,400 sq ft.
Also in the pipeline is a Presidential suite spread over 5,400 sq ft and a
womens-only-floor with Eva rooms.
ENTRANCE PORCH
GRAND LOBBY
FACT SHEET :
DINING SPACES :
*COFFEE SHOP
*WEST VIEW RESTAURANT
*KEBAB AND KURRIES
*ORIENTAL RESTAURANT
*GARDEN BAR
*BAR
470 SQM
300 SQM
300 SQM
225 SQM
200 SQM
270 SQM
BUSINESS CENTRE &

BANQUETING SPACES :
*ITC ONE LOUNGE
*MYSORE HALL(1,2,3)
*MAGNOLIA
*CASSIA
*JACARANDA
*PLUMERIA(1,2)
*BOTANIA TERRACE
*PRE-FUNCTION AREA
425 SQM
706 SQM
150 SQM
48 SQM
70 SQM
148 SQM
709 SQM
170 SQM
ACCOMODATION :
*ITC ONE ROOMS
*TOWER ROOMS
*EVA ROOMS
*JUNIOR SUITE
*PEACOCK SUITE
*PELICAN SUITE
55 SQM (30 NO,s)

40 SQM (217 NO.s)
40 SQM (22 NO.s)
70 SQM (8 NO.s)
200 SQM (4 NO.s)
54O SQM-1 UNIT
FACILITIES :
*SHOPPING ARCADE
*SPA,GYM & FITNESS CENTRE
*SWIMMING POOL,
160 SQM
970 SQM
250 SQM
GROUND FLOOR PLAN
SECOND FLOOR PLAN
LOTUS PAVILLION
Lotus Pavilion
The Lotus Pavilion is the crown jewel of the hotel. Its design echoes the spirit of Tipu
Sultans summer palace. It offers the perfect setting for basking in Bengalurus
exquisite weather, while sipping on a hand crafted beer from our finest selection
from around the world, served with a selection of tapas and hors doeuvres.
Cubbon Pavilion
The Cubbon Pavilion is named after Sir Mark Cubbon, a British Commissioner who
gave Bengaluru its green cover and fostered the state onto a path of prosperity in
India. The vertical gardens in the restaurant reinforce the experience of dining in the
serenity of nature. All day dining restaurant, it boasts of a new concept of an
interactive juice bar and an international buffet landscape.
Highland Nectar
According to the Irish, the literal meaning of Whiskey is the water of life. A unique
concept in Bengaluru, Highland Nectar focuses on serving an exquisite collection of
whiskeys. An elegant library and artifacts articulate the history and eminence of
whiskeys.
Kebabs and Kurries
Kebabs & Kurries is a signature restaurant of ITC, serving a mlange of cuisines
that celebrate the rich tastes of Northern and Southern of India. The interiors of the
restaurant are a tribute to Sun God.
West View
The West View is our enticing grill eatery that proffers succulent meats and
scintillating treasures from the Indian Ocean cooked to perfection. The main
attraction is the volcanic rock that comes to your table at 300 degrees Celsius. Meats
and vegetables are grilled to suit your particular taste while they retain their natural
juices and flavours.
LUXURY EVENTS :
The ITC Royal Gardenia provides an immense choice of banquet halls and meeting
rooms that present a memorable "green" banqueting experience preserving
resources while offering the utmost excellence in service. There are nine function
rooms, with a total of 19,524 square feet of meeting space.
The Mysore Hall is the largest hall at 7845 sq. ft. The halls aesthetic and architectural
features are a tribute to the royal history of Karnataka. It can be divided into three
separate halls each with its own pre-function area.
Plumeria Room
The Plumeria Room is an exclusive meeting venue that can be partitioned into two
smaller sections of 416 sq feet each. The Plumeria Room is equipped with the latest
available technology and ergonomically designed furniture, creating a feeling of space
and professionalism, together with overhead sound and projection systems.
Magnolia
This vast meeting space overlooking the lush greenery of the Lavelle Road has a
distinctive atmosphere and grace. With the added luxury of an in-built kitchen, the
Magnolia is an ideal venue for both formal and informal gatherings.
Jacaranda
A dignified space with timeless elegance, the Jacaranda is a 14-seater board room
furnished with the latest technology that enables plug-and-project during meetings.
The rooms class is further enhanced by its exclusive 6-seater lounge.
Cassia
The Cassia is a hi-touch board room with an interactive board and seats 12 people
and has an exclusive 6 seater lounge. With built-in microphones, projectors and
cameras for video conferencing, this is designed to be the most hi-tech conferencing
facility in Bengaluru.
Botania
The largest banqueting space in the hotel at 7875 sq. ft., Botania, the Terrace Garden
boasts of manicured gardens and reflects the true beauty of Bengaluru.
Meeting and Event Facilities
Audio Visual Equipment and Technicians
Translation Services
ACCOMODATION :
Towers
These delightful spaces offer glimpses of the exquisite outdoors while providing an
enchanting style statement within. The complete concept is based on gardens. Every
detail embodies thoughtful luxury.
ITC One
ITC One celebrates the Power of Space. It is an exclusive wing where the rooms are
furnished with state-of-the-art facilities. A personal butler anticipates the guests every
need.
Eva Rooms
An exclusive wing dedicated to the specific needs of the lady traveller. It reinforces the
need for utmost security for lady guests.
Pelican Suite
The Queen Suites eminence is gratified by the light, white marble and water feature.
Colours of gold with splashes of bright pink will portray the grace of pelican.
Peacock Suite
The split level Presidential Suite extends over an expansive 5040 sq ft., houses an
exclusive and private infinity pool set amongst large terraces. The colour schemes
represent the splendours of a peacock.
ITC One room
CASE STUDY-3
THE FI VE STAR ORCHID HOTEL, MUMBAI, INDIA
The Orchid, a Five Star Hotel , was opened in September 1997, focusing
on economically viable pro environmental measures. The hotel, belonging to Kamat
Hotels Ltd., is interesting in that it takes a strictly profit-oriented approach to
environmental measures, providing figures of financial savings through
proenvironmental management on its website.
Simultaneously, the approach taken is a whole systems perspective,
including all aspects of the environment, consistently focusing on best practice.
Climate change impact:
The Orchid Hotel shows that it is economically feasible to implement a wide range
of environmental practices, including virtually any aspect of the lifecycle of the hotel.
This shows that five star hotels can financially benefit from environmental
management, make huge contributions to resource savings, create markets for
innovative and green technology, and involve their guests in pro-environmental
management.
EXTERIOR VIEW OF THE ORCHID ECOTEL
Architecture & Constructions:

Passive Energy Conservation Efforts in Design
Depressions and protrusions in the facade reduce surface radiation.
The building is designed with 72 rooms facing the atrium, reducing the heat load.
A skylight detailed in a manner of doubly layered domes reduces
heat load and noise levels yet admitting maximum natural light in the atrium space.
The swimming pool is located on the rooftop with 4 feet of water body, which acts as
an insulator from the heat.
Cement used for constructions is PPC (Portland Pozzulana Cement)
containing 15-20% fl y ash, as compared to OPC (Ordinary Portland Cement).
Internal partitions are made from so-called Quite Easily Done wall panels, which
are made from fertilizer waste, instead of using red bricks made from topsoil.
Autoclaved Aerated Concrete is used for external walling and wet
walling. AAC is eco-friendly as it manufactured using approximately
60% fl y ash. It has thermal insulation properties and a better sound
absorption coefficient than ordinary bricks.
PLAN OF ORCHID,MUMBAI
Interior design:
Window frames, master control panel in the guestrooms and shutters are made
from rubber wood. After producing rubber sap and the tree is cut down and cannot
be used for other purposes.
Medium Density Fibre Wood is used instead of real wood throughout the hotel.
MDFW is manufactured from cotton stalks, which grow to a height of 5-6 feet, and
are cut down after yield and the usually not used for other purposes.
The restaurant uses recycled wood from old buildings.
Triple glazed windows with added reflective glass block heat from the sun, reducing
energy for air-conditioning.
All lamps are PL lamps or fluorescent tubes.
All rooms have key card light switches, so that all lights and air conditioning are
switched off once the guest leaves the room.
Mini bars sense the load inside the refrigerator and cool it accordingly. Mini bars
are CFC free.
Electronic Reduced Voltage Soft Starter cum Energy Saver for A/C Compressor
reduces energy use for air conditioning.
Air conditioning uses R22 instead of CFC refrigerants, a far more climate friendly
alternative.
Attached to the air-conditioning system is a tank to store cold energy during offpeak hours. This stored energy is then used during the peak hours /periods reducing
compressor overloading and cutting power consumption.
The heat generated from the air conditioners provides hot water to the guestrooms,
laundry, toilets and kitchen.
Only herbal products are used in the hotel, which have not been tested on animals.
Paints used in the hotel are eco-friendly. The exterior of the hotel is painted with
water based paint with negligible VOC (Volatile Organic Compounds) content of
only 0.0125% and the paint used for interiors has 0% VOC.
LOBBY
BOULEVARD-COFFEE SHOP
MERLINS-BAR
VINDHYAS -RESTAURANT
GOURMET-RESTAURANT
MOSTLY GRILLS FINE DINING
SWIMMING POOL
Reduce, reuse, recycle:

All taps contain aerators, which increase the waters force and reduce outflow,
saving up to 50% of water. The restaurant has taps operating on timers.
Geberit Concealed Cisterns use only 6 litres of water per toilet flush as against
15-20 litres used in conventional flushes, while the use of Geberit Urinal Flush Valves
infra red detectors ensures a definite flush after every use preventing the unwanted
flushing of timer set systems.
Wastewater is treated and then reused in areas like air conditioning &
gardening.
Drip irrigation reduces water use for gardening.
Aquazone is a system using ozone to destroy micro organisms including bacteria,
virus, spores, fungi etc. The water is safe for drinking and free from chlorine.
Educating customers:
The control panel in the guestrooms has a feature known as the green button. On
pressing the green button the thermostat of the air-conditioning unit is stepped up by
two degrees. The saving in electricity resulting from the 2 degrees increase in
temperature is translated into Rupees and displayed on the guest folio and profile. A
certificate is then issued to the guest who has voluntarily participated in conserving
energy.
Guests who have left their emails are informed about ongoing
environmental activities.
Garbage:
The Orchid seeks to become a zero garbage hotel and has taken various measures
to reduce the waste being generated. This includes vermiculture on the hotel site to
recycle kitchen waste.
Reusable cloth laundry bags are used instead of standard paper or plastic bags.
For shopping, designed cloth shopping bags are provided to guests.
Garbage bags are made from recycled plastic.
Cut flowers are used sparely, and the hotel uses potted plants instead.
Use of chemicals:
Anti Cockroach Herbal Treatment has been recently introduced and is the first of its
kind in India to eradicate cockroaches. The herbal paste poses no health hazards, as
there is no use of any poisonous chemicals. No cleaning is required after the treatment
is done hence there is no wastage of water, detergents etc. It is applied in the form
of a paste and placed on nooks and corners in the form of small globules.
CHAPTER VI . -REQUIREMENTS
SL NO
I.
REQUIREMENTS
AREA IN SQM
GROUND COVERAGE 55%

FAR -2 ALLOWED ,AS PER BDA
BYELAWS
PUBLIC/GUEST SPACES
1. .
GRAND LOBBY
1450
2.
RECEPTION & WAITING AREA

1 F.O MANAGER
760
50
3.
BELL DESK
30
4.
TRAVEL HOUSE
30
5.
CLOAK/REST ROOMS
120
II,
COMMERCIAL SPACES
6.
SOUVENIR SHOP
250
7.
JEWELLERY SHOP
250
8.
BEAUTY SALOON
100
9.
BOOK STALL
50
III.
DINING SPACES
10.
KITCHEN AND STORE

MULTI-CUISINE RESTAURANT
600
565
11.
ITALIAN RESTAURANT
435
12.
COFFEE SHOP
600
13.
BARBEQUE/OUTDOOR DINING
500
SL NO
IV.
REQUIREMENTS
AREA IN SQM
FUNCTIONAL SPACES
BANQUET LOBBY
BANQUET OFFICE
INTERNET
PHOTOCOPIES/FAX
CARPET STORE
KITCHEN AND STORE
LIQUOR STORE
150
50
12
13
20
450
20
14.
BANQUET HALL 1
165
15
BANQUET HALL 2
165
16
BANQUET HALL 3
180
17
BANQUET HALL 4
180
18
BANQUET HALL 5
180
19
BANQUET HALL 6
300
20.
MEETING ROOM 1
40
21
MEETING ROOM 2
76
22
MEETING ROOM 3
114
23.
BOARD ROOM
154
24.
BAR/BUSINESS CENTRE
320
V.
HEALTH & FITNESS SPACE
25.
GYM & FITNESS CENTRE
115
26.
AEROBICS
70
27.
LADIES SPA CENTRE
140
28.
GENTS SPA CENTRE
110
SWIMMING POOL & JACUZZI
400
PLANT ROOM
480
SERVICE AREA
SL NO
REQUIREMENTS
AREA IN SQM
IV.
ADMINISTRATIVE SPACES
29.
FRONT OFFICE
1)F.O MANAGER
2)ASST.F.O. MANAGER
3)MEETING ROOM
4)OFFICE
250
50
30
25
60
30
BACK OFFICE
1)B.O MANAGER
2)ASST.B.O. MANAGER
3)MEETING ROOM
4)OFFICE
250
50
30
25
60
31
PERSONAL DEPARTMENT
1)PERSONAL MANAGER
2)ASST.PERSONAL MANAGER
3)RECORDS ROOM
100
18
11
32
34
PURCHASE DEPARTMENT
PURCHASE MANAGER
OFFICE
UFC DEPARTMENT
1)UFC MANAGER
2)UFC SECRETARY
3)RECORDS ROOM
RECEIVING DEPT
50
21
30
120
21
10
8
30
35
LOSS PREVENTION OFFICER
10
36
SECURITY ROOM
10
37
TIME OFFICE
12
38
WEIGHING & SANITIZATION
15
33
SERVICE AREA
SL NO
REQUIREMENTS
AREA IN SQM
IV.
ADMINISTRATIVE SPACES
39
GENERAL STORE
200
1)STORE MANAGER
2)DAIRY COLD STORE
11
11
LAB
AUDITORS ROOM
CASHIER
WELCOME ASSISTANCE
SUPERVISOR
25
20
18
20
20
43
COMPUTER TRAINING ROOM

COMPUTER TRAINING MGR
HORTICULTURE DEPARTMENT
80
18
40
44
PEST CONTROL ROOM
10
45
SERVER ROOM
IT MANAGER ROOM
IT OPERATOR ROOM
H/K CONTROL ROOM
EXEC.H.K
SECRETARY
L/F ROOM
15
13
12
11
16
10
8
40
41
42
46
47
EMPLOYEES REST ROOM

JNR/SNR ,EXEC LADIES LOCKER
ROOM
REST ROOM
TOILETS
JNR/SNR ,EXEC GENTS LOCKER
ROOM
REST ROOM
TOILETS
GYM
CAFETERIA & KITCHEN
ATM
200
200
100
350
15
SL NO
IIV
48
49
50
REQUIREMENTS
AREA IN SQM
SERVICES
D.G ROOM
BOILER ROOM
GEOTHERMAL A.C ROOM
WATER PUMPS
FIRE WATER TANKS
TREATED WATER TANKS
RAW WATER TANKS
UPS ROOM
BATTERY ROOM
SERVICE PROVIDER
LAUNDRY
DIRTY LINEN COLLECTION UNIT
SORTING AREA
WASHING AND DRYING AREA
PRESSING/IRONING AREA
CLEAN LINEN STORE
DISPATCH UNIT
TROLLEY STORE
LAUNDRY MANAGER
KITCHEN
COLD STORAGE(beverages)
WET STORAGE(vegetables )
DRY STORE(cereals and grains)
FREEZERS(meat)
VEGETABLE CUTTING AREA
WASHING AREA
PREPARATION AREA
PROCESSED/SEMI PROCESSED
FOOD STORE
SMALL STORE in every kitchen
DISH WASHING AREA
CROCKERY STORE
PANTRY
BAKERY
BUTCHERY
CHEFS CHAMBER
KITCHEN STEWARD
STEWARD MANAGER
170
130
200
200
120
120
120
50
40
40
15SQM
15SQM
40SQM
40SQM
60SQM
20SQM
10SQM
15SQM
50 % 0F DINING
AREA
SL NO
IV.
REQUIREMENTS
AREA IN SQM
SERVICES
51
GARBAGE DISPOSAL
REF.GARBAGE ROOM
SORTING ROOM
GARBAGE ROOM
BOTTLE STORE
SEWAGE TREATMENT PLANT
EFFLUENT TREATMENT PLANT
IIV
ACCOMODATION
52
ROOMS TYPE 1
ROOMS TYPE 2
WARDROBE WITH SAFETY LOCKER
ATT BATH AND TOILET
BALCONY
JUNIOR SUITES
LARGE BED ROOM WITH DINING
TABLE-4.5X4.5 M
WARDROBE WITH SAFETY LOCKER
ATT BATH AND TOILET
BALCONY
ROYAL SUITES
LARGE DOUBLE BED ROOM WITH
DINING TABLE-4.5X4.5 M
WALK IN WARDROBE WITH SAFETY
LOCKER
FRIDGE
ATT BATH AND TOILET
BALCONY
PRESIDENTIAL SUITE
LARGE DOUBLE BED ROOM
LIVING/DINING ROOM
STUDY ROOM
BAR
ATT TOILET-Jacuzzi
TERRACE GARDEN
FUNCTION LAWN
WALK IN WARDROBE WITH SAFE
LOCKER FACILITY
FRIDGE
TERRACE GARDEN
20
18
18
18
15
100
100
40
55
70
200
540
CHAPTER VI I. SITE ANALYSIS
SITE ANALYSIS :
BIRDS SEEN AT THE LAKE
SITE DETAILS
LOCATION :
BANGALORE
LATITUDE :
13 0244.36N
LONGITUDE :
77 3456.51E
ALTITUDE :
898 m Above sea lvl
CLIMATE
SALUBRIOUS TYPE
BANGALORE CITY
CAPITAL OF KARNATAKA REPUTED AS FASTEST GROWING CITY IN
ASIA.
BUSTLING COSMOPOLITIAN CITY WITH A POPULATION OF 6.5
MILLION.
THE GARDEN CITY OF INDIA WITH SEVERAL SCENIC GARDENS AND
TROPICAL TREES AND VEGETATION AND A HANDFUL OF FRESH
WATER LAKES.
RECOGNISED AS THE IT CAPITAL AND AS THE MOST PREFERRED
OUTSOURCING DESTINATION FOR MULTINATIONAL
CORPORATIONS.
SILICON VALLEY OF INDIA-HOME TO MORE THAN 250 HIGH
TECH,IT,BIO-TECH INDUSTRIES AND RESEARCH INSTITUTIONS.
SITE ANALYSIS...
SITE SELECTION: THE LOCATION OF THE SITE IS IDEAL AS IT IS :
LOCATED ON THE OUTER RING ROAD LINKING THE CITY AND THE
BANGALORE INTERNATIONAL AIRPORT.
WELL CONNECTED AND EASILY ACCESSIBLE.
AMBIENT ENVIRONMENT.
MAJOR PORTION OF THE SITE HAS WATER EDGE.
PANORAMIC VIEWS ON THREE SIDES.
IDEAL EXTENT OF AREA.
LOCATION
HEBBAL,BANGALORE
LATTITUDE
13.36 N
LONGITUDE
74.51 N
HEIGHT FROM
898 M
MEAN SEA LVL
OWNERSHIP
ORCHID GROUP OF HOTELS
SITE AREA
APPROXIMATELY 13 ACRES
SHAPE
POLYGONAL
ORIENTATION
THE LONGER AXIS IS ALONG W AND E.
ACCESS
PRIMARY ACCESS FROM OUTER RING ROAD

CONNECTING NH7
LANDMARK
MACRO
CLIMATE
HEBBAL LAKE,THE SITE IS LOCATED

BESIDE THE LAKE.
BANGALORE HAS A COMPOSITE
SALUBRIOUS TYPE OF CLIMATE WHICH
VARIES ACCORDIND TO THE
SEASON,WHICH ARE
DEC TO FEB
MARCH TO MAY
TEMPERATURE
DRY SEASON WITH

BRIGHT WEATHER
SUMMER SEASON
JUNE TO
SEPTEMBER
MONSOON SEASON
(PRE MONSOON)
OCTOBER TO
NOVEMBER
: POST MONSOON
AVERAGE/MEA
N DAILY MAX
29 DEGREE
CELSIUS(ANNUAL)
MEAN DAILY
MIN
19 DEGREE CELSIUS
HIGHEST
34 DEGREE CELSIUS
(APRIL)
MEAN DAILY
MAX
LOWEST MEAN
DAILY MIN
15 DEGREE
CELSIUS(JANUARY)
HUMIDITY
RAINFALL
AVERAGE RELATIVE HUMIDITY 64%

(ANNUAL)
RAINFALL IS RARELY MORE THAN 1500mm

RAINY SEASON IS DISTINCT DURING THE
MONTHS OF MAY TO JULY & SEPTEMBER TO
NOVEMBER.
AVERAGE
ANNUAL
RAINFALL ON
SITE
450 MM
AVERAGE
NUMBER OF
RAINY
DAYS/YEAR
70
75% OF ANNUAL
RAINFALL
SW MONSOON
(JUNE TO SEPT)
15% OF ANNUAL
RAINFALL
POST MONSOON
SEASON
THUNDER
SHOWER
RAINFALL
SUMMER
SEASON
OCCASIONAL
DRIZZLE
DECEMBER TO
FEBRUARY
WIND
DIRECTION
WINDS ARE GENERALLY LIGHT WITH
STRENGTHENING FORCE DURING THE SOUTH
WEST MONSOON SEASON, THE WIND
DIRECTION IS NORMALLY FROM THE SOUTH
WEST TO THE NORTH EAST.
DAY BREEZE-SW TO NE
NIGHT BREEZE-W TO E
WIND VELOCITY- 4 KM/HOUR
VIDHAN SOUDHA : 9.3 KMS (14

MINS)
KEMPEGOWDA BUS STAND :10.4
ACCESS
KMS (17 MINS)

BLR INTERNATIONAL
AIRPORT :23.4 KMS(25 MINS)
BLR RAILWAY STATION:10.5
KMS(18 MINS)
MICRO CLIMATE
TOPOGRAPHY OF
THE SITE:
GEOLOGY OF
THE SITE
VEGETATION
THE PREVAILING BREEZE

DIRECTION IS SW TO NE. THE
SITE IS BESIDE A LAKE.DUE TO
WHICH THE CLIMATE ON THE
SITE IS QUITE PLEASANT
THROUGHOUT THE DAY.THERE
IS ALSO ABUNDANT
VEGETATION.
SLOPES: NEGLIGIBLE SLOPE

CONTOUR INTERVAL:30
RIDGES: NIL
VALLEYS: NIL
CLIFFS: NIL
SOIL CONDITION: REDDISH

BROWN SOIL, EASY TO DIG,
SUITABLE FOR CONSTRUCTION.
FERTILITY: HIGHLY FERTILE
SOIL, BEST SUITED FOR
AGRICULTURAL PURPOSE.
THE MAJOR PART OF THE SITE

IS COVERED WITH GRASS &
SHRUBS etc, THERE ARE
BOUGAINVILLEA PLANTS ON
THE PERIPHERY OF THE SITE,
PEEPAL ,NILGIRI AND COCONUT
TREES ARE PRESENT
BANGALORE WEATHER
Bangalore weather in
January
27C / 81F
15C / 59F
February
30C / 86F
17C / 63F
March
32C / 90F
19C / 66F
April
34C / 93F
22C / 72F
May
33C / 91F
21C / 70F
June
29C / 84F
20C / 68F
July
28C / 82F
19C / 66F
August
27C / 81F
19C / 66F
September
28C / 82F
19C / 66F
October
28C / 82F
19C / 66F
November
27C / 81F
17C / 63F
December
26C / 79F
16C / 61F
HYDROLOG THE SITE IS SITUATED BESIDE THE

LAKE.THERE IS NO WATER BODY OR
Y
FLOWING WATER ON THE
SITE,THERE ARE NO WELLS OR
BOREWELLS WITHIN THE SITE.
AVAILABILI
TY OF
SERVICES
OFF SITE
NUISANCE
S
WATER
BWSSB
ELECTRICITY
BESCOM,THERE IS A
HIGH TENSION
TRANSMISSION
PYLON PRESENT
WITHIN THE SITE
DRAINAGE LINE
SANITATION
VISUAL: THE SITE IS FREE
FROM THE
RUNS ALONG
VISUALLY DISRUPTIVE
ELEMENTS
MAIN
ROAD LIKE
JUNK YARDS, WATER TOWERS etc.EXCEPT
FOR HIGH TENSION POWER
TRANSMISSION PYLON
AUDITORY: THE SITE IS LOCATED IN THE
OUTSKIRTS OF BANGALORE. HENCE
NOISE LEVEL IS CONSIDERABLY LOW. THE
MAIN ACCESS IS FROM THE OUTER RING
ROAD CONNECTING TO THE NH7, THE
HIGHWAY COULD CREATE NOISE,, THE
SITE IS FREE FROM TRAFFIC NOISE.
THERE COULD BE SLIGHT NOISE
PRODUCED DUE TO RAILWAY MOVEMENT
OCCASIONALLY.
OLFACTORY: OLFACTORY NUISANCES
SUCH AS DUMPS, CHEMICAL WASTES ARE
NIL.
TRAFFIC & TRANSIT: THE SITES MAIN
ACCESS IS FROM THE ROAD CONNECTING
TO THE NATIONAL HIGHWAY 7 WHERE
THE PUBLIC TRANSPORT (BTS) IS
FREQUENT. THE KENGERI MAIN BUS STOP
IS JUST .8 KM FROM THE SITE. THE SITE
IS ALSO LOCATED VERY CLOSE TO THE
BANGALORE INTERNATIONAL AIRPORT
AND HEBBAL RAILWAY STATION.
CHAPTER VI I1
. DESIGN APPROACH &

BUILDING TECHNOLOGIES
Design approach
Commit to place sustainable development issues at the core of the management

Structure.
The natural slop e of the site is utilised efficiently,by creating basements in a
stepped terrace form.
All the public spaces are oriented towards the lake to provide a splendid view of
the lake.
Terrace gardens are present in each floor.
The noise created from the movement of vehicles is lowered by extensive
landscaping.
The restaurant and banquet spaces are kept close to the kitchen areas.
Ambient spaces with splendid views of the lake, provide natural lighting during
daytime.
Proper orientation of activities studying the climatological aspects of the site.
Proper insulation to make good thermal comforts,to reduce noise pollution and
avoid dust filtration.
Use of geothermal air conditioning for all the spaces to save energy and avoid green
house gas emissions.
.Use of photo voltaic cells to generate electricity., Water-heating etc.
Rainwater harvesting,reducing water use and wastewater output.
Reducing solid waste output, ensuring that waste generated is kept to a minimum
and disposed of in an environmentally sound way;
Purchasing environment-preferable products from local enterprises.
Environment communication to guests.
Monitoring and documenting environment management programme progress.
Innovate processes and applications through new technology;
Make a commitment to the education and environmental training of staff;
Stimulating consumer awareness about making socially and environmentally
responsible choices when travelling.
1.Managing water storage and distribution works

Ensure a frequent turnover of water to avoid the build-up of bacteria such as
legionnella pneumophilia.
Storage tank openings should be covered and protected from dust, pests, and other
sources of contamination.
Inlet and outlet valves should be placed so that as little stagnant water as possible
can build up.
Tanks should be cleaned every six months, and exterior and interior scale build-up
removed.
Tanks should be regularly checked for leaks. Water distribution
Ensure regular maintenance to avoid leaks, spills and back siphonage between
drinking and non- drinking supplies.
Use vacuum breakers and calibrated systems to control flow, reduce pressure and
optimise cost savings.
Maintain and upgrade insulation on hot water tanks and pipes.
2.Good housekeeping and maintenance options for reducing water use
Repair leaks and dripping pipes.
Run washing machines and dishwashers only when fully loaded.
When watering gardens, direct flow to the roots of plants.
Encourage employees to save water.
Collect rainwater for watering gardens and other non-drinking uses.
Avoid rinsing under running taps: use buckets or bowls instead.
Place tent cards in bathrooms inviting guests to save water.
Invite guests to reuse their towels and linen.
3. Rainwater collection
rainwater from roofs, patios, driveways and other paved areas can be collected
through a network of gutters and pipes and channelled into a cistern or a catchment
basin. In larger buildings and areas where there is much rainfall, downspouts in
gutters should be located every 20 feet (instead of the usual 40 feet) to ensure that they
do not overflow. Catchment areas can be landscaped to look like ponds or marshes,
which will increase the aesthetics of the landscaping effort.
.
4.Repair and retrofit options for reducing water use

Place volume reducers in toilet cisterns.
Install hot and cold water mixers in all outlets.
Install pressure flush valves on toilets and urinals. This can reduce flush water by
30-50%.
Recover and reuse condensed water from heating, lighting and airconditioning
systems.
Retrofit taps and showers with aerators. This can reduce water volume by 35%.
Install photoelectric cells in public washstands.
Install chemically purified urinals that do not use water.
Refurbishment options for water
Replace baths by showers.
Fit low-flow showerheads and toilets.
5.Grey water reuse
in hotels, grey water is wastewater from bathrooms, laundries and kitchens; black
water is wastewater from toilets. Black water contains pathogens and almost 10 times
more nitrogen than grey water. It therefore needs to go through a two-or-three-stage
biological treatment process before it can be reused. Grey water treatment can be
treated or re-used for toilet, flushing, irrigation, cleaning floors and in cooling towers.
A suitable system is most easily incorporated into the initial design of properties, as
separate drains and septic tanks have to be built. In the case of existing buildings, the
feasibility and costs of retrofitting drainage systems and tanks within the existing
structure must be studied closely. Lower water bills and effluent disposal charges will
offset investments.
The level to which grey water needs to be treated will depend on the level of
biological oxygen demand (bod) of the wastewater and the purpose for which the
water is to be reused. The level of bod refers to the level of oxygen extracted from the
water by bacteria when the pollutants decompose. The more organic materials present
in the wastewater, the higher the amount of oxygen needed to support the
decomposition of the pollutants.
The grey water is reused for irrigation or flushing toilets. In this case, passing the
wastewater through a sand filter may be sufficient. To maximise the efficiency of sand
filters, it is important to minimise the suspended solids in the wastewater. Bathroom
and laundry outlets should therefore be fitted with filters and grease traps should be
added to kitchen outlets.
6. Black water or sewage treatment

sewage is a mixture of suspended and dissolved organic matter. The
strength of sewage effluent is described in terms of suspended solids (ss) and
biochemical oxygen demand (bod). Conventional sewage treatment is a 3-stage
process: preliminary treatment, primary sedimentation and secondary (biological)
treatment.
During preliminary treatment, the effluent is passed through large screens which
filter out the larger floating particles and objects. This does not significantly reduce
the pollution load of the effluent, but makes it easier to treat, as the large particles,
which can block and damage equipment, have been removed.
The next step is primary sedimentation. The effluent is piped into specially designed
sedimentation tanks where the suspended solids are allowed to settle. The floating
scum and the settled sludge is then removed. Over 55% of suspended solids are
removed during primary sedimentation.
The effluent goes through a secondary biological treatment process, which involves a
reactor containing micro-organisms which oxidise the pollutants. The effluent is then
pumped into a secondary sedimentation tank in which the micro-organisms are
separated from the final effluent. The treated effluent is then discharged into a
watercourse.
The treatment of sewage sludge (from the primary sedimentation and secondary
biological treatment process) is an integral part of sewage treatment. Sewage sludge
has an offensive odour and is a health hazard as it contains bacteria and pathogens. It
requires anaerobic digestion treatment during which the organic matter present in the
sludge is converted into methane (70%) and carbon dioxide. Anaerobically digested
sludge is often further de-watered in lagoons prior to disposal at sea or as fertiliser on
land.
II. Geothermal air conditioning

Geothermal energy is heat from the interior of the earth, the same heat
that rises naturally in geysers, hot springs and volcanoes. It can be used directly as hot
water or steam, or used for the production of electricity. High-temperature geothermal
sites are not widespread. But low-temperature sites in many parts of the world can be
used to provide heating and cooling for buildings. The technology used for this
purpose is the geothermal heat pump.
Geothermal heat pumps are like two-way refrigerators; they move heat from outside
to inside the building or vice-versa according to the season. They are located inside the
building, with its essential components sealed plastic pipes installed vertically in
boreholes (30-100m deep) or horizontally in trenches, in which water or an antifreeze
solution circulates. In winter, the heat pump extracts heat from the hot water or steam
in the interior of the earth, brings it up through the water or antifreeze liquid that
circulates insidethe plastic pipes sunk in the ground, and transfers it inside the
building. In summer, the pumps move heat from the building into the earth. The same
plastic loop is used as in winter, but the direction of flow is reversed. This technology
takes advantage of the fact that the temperature in the ground varies less with the
seasons than does the temperature of the atmosphere.
As geothermal heat pumps use electricity to move heat and not generate it, they are
extremely efficient and generate three to four times the amount of energy they
consume. Buildings using this technology have lowered heating/cooling-related
electricity consumption by 50-80%.
III. .Landscaping
landscaping greatly improves aesthetics, and can be used to increase and decrease
heating and cooling loads, improve air quality, provide a sense of place, and keep the
occupants in touch with nature.
The need to air out buildings through the provision of open spaces is now widely
accepted, but is all too rarely given consideration until the site has been cleared and
the buildings erected. Sustainable design encourages developers to consider
landscaping when the buildings are being designed, and to use the existing physical
features of the site to enhance and improve the efficiency of sustainable design. For
example, large deciduous trees can be used to reduce cooling loads in the summer and
increase solar gain in the winter. Natural gradients can be used to facilitate the
collection of rainwater and the landscaping of ponds, mini-wetlands and other
features.
9, xeriscaping
xeriscaping means saving water through landscaping. It involves a range of
techniques including soil improvement, practical turf areas and plant selection that
allow irrigation water requirements to be met by rainwater and natural water
percolation in soils.
Some xeriscaping tips:
plants with similar water requirements can be planted in groups or beds, and not
scattered all over the area. This allows irrigation to be zoned according to the plants
needs.
Slopes can be terraced to allow water to soak into the soil. Plants with the most
water needs should be placed on gradients, which receive the most water. Raised beds
should be avoided as they can dry out very quickly.
Plants that need a lot of water can be placed near buildings where they can be
supplemented with wastewater from vehicle washing, kitchens or run-off from paved
areas.
Stronger and more drought-tolerant plants should be exposed to prevailing winds:
they will provide a buffer for more fragile species
Green walls
Green walls in their more elaborate form, green walls are living walls and may
incorporate water elements
Including ponds and fish. Green walls may also be incorporated into the cooling
strategy of a house, as a kind of evaporative air conditioner, and they may even be
designed as part of a water treatment system. Green walls include:
> Green facades pots with vines on trellises.
> Active with soil/growing medium running up wall.
> Passive epiphytes.
Appearance
Green roofs can look like anything from a lawn to a forest. Extensive green
roofs that use a thin layer of growing medium to support ground cover plants with
short roots ,green roofs may be seen from ground level. Intensive roofs can support
quite substantial, highly visible vegetation, cascading over the sides of the building
or as shrubs and trees rising above the roofline. These are commonly referred to as
roof gardens. By creating a landscaped surface green roofs can radically change a
buildings roof line.
The benefits of green roofs include:
> Longer roof lifespan.
> Improved sound insulation.
> Reduced heating and cooling requirements.
> Reduced stormwater run-off.
> Trapping of gaseous and particulant
Pollutants.
> Alleviation of urban heat islands.
Increased biodiversity.
Breathability and toxicity vegetation in urban areas can filter out fine
airborne particles which then wash off into the soil and foliage can absorb gaseous
pollutants
So it can be reasonably assumed that green roofs provide the same services.
Studies have shown that green roofs can trap up to 95 per cent of heavy metals in
the local atmosphere.
IV. PHOTOVOLTAIC CELLS
GROW,photovoltaic cells which

was created by the Brooklyn
based sustainable design group
SMIT (Sustainably Minded
Interactive Technology) is actually
a large collection of small, leaf like
solar cells which can be used to
cover a building just like growing
ivy will over time. Except of
course the GROW leaves are
made from 100% recyclable
polyethylene covered with thin
film photovoltaic modules
encapsulated in Tefzel.
The solar leaves need to be wired
together in order to collect the
energy they produce, but the
system is extremely flexible
allowing it to be installed on a
building no matter what shape it
is. Its also extremely easy to
maintain since replacing a single
leaf when it fails doesnt require
you to take down the entire
installation. And most importantly
since the leaves are thin and
flexible they actually flutter in the
breeze and have the appearance of
real ivy, making them aesthetically
pleasing. Ideas like this make the
technology more accessible and
easier for a homeowner to
implement.
CHANGE IN ORIENTATION OF
PHOTOVOLTAIC PANELS WITH THE
MOVEMENT OF SUN.
V. NATURAL SWIMMING POOLS

Natural swimming polls are a chemical free combination of swimming
area and aquatic plant garden. The swimming are Merges with the planted area
,creating an environment that is interwined and mutually dependent on one
another.These ecologically balanced,self cleansing swimming pools combine the
natural cleaning properties of plants with filtration and skimming systems so that
there is no need for harmful chemicals or intensive sand filtration.
The result is a biologically chemical free swimming environment. The water is
clear but not sterilized as in the traditional swimming pool , and it is able to sustain
the normal range of pond life,microscopic organisms,invertebrates and even frogs and
toads.The aquatic flora and fauna are indicators of the state of the environment and
at present their loss in the landscape is very worrying
While design of the natural swimming pools may vary all consists of a swimming
area and a regeneration zone.the swimming area can range between 1200 and 2200
mm deep and is kept plant free.it is usually lined with a rubber liner or foil to prevent
water leakage and it is separated from the regeneration zone by barrier wall. this
prevents the invasion of plants and soil leakage from the regeneration zone into the
swimming area and it also makes it much easier to service and drain each
separately.the wall top will actually be approximately 100 mm below the surface of the
pool in order to allow free transfer of water between each area.
the quality of water is of special significance.the layout of the pool with its
natural regeneration zone promotes the self cleansing forces of the water and the
mechanisms provide a long term stable and hygienic quality.the use of chemicals
would only lead to the destruction of the biological balance in the water.
the shallow warmer water of the regeneration zone circulates with the cooler
deeper water of the swimming area andd increases its temperature much more quickly
.
CONSTRUCTION OF NATURAL
SWIMMING POOL
BIBLIOGRAPHY
`SOWING THE SEEDS OF CHANGE- AN ENVIRONMENTAL AND

SUSTAINABLE TOURISM TEACHING PACK FOR THE HOSPITALITY
INDUSTRY PUBLISHED
:BY UNEP-UNITED NATIONS ENVIRONMENT PROGRAMME
CLIMATICALLY RESPONSIVE ENERGY EFFICIENT ARCHITECTURE
: A DESIGN HAND BOOK VOLUME.
ENERGY & ENVIRONMENT
BY - JOHN RUSKING
TIME SAVER STANDARD
NEUFERT STANDARD
: A ARCHITECTURAL HAND BOOK.
PASSIVE & ACTIVE CONCEPT FOR ECO-FRIENDLY STRUCTURE.
MANUAL OF TROPICAL HOUSING & BUILDING CLIMATIC DESIGN.
BY - KOENINGBERGER.

Ecotel-An Eco Friendly 5 Star Hotel

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AN ECO-FRIENDLY

FIVE STAR HOTEL

HARSHITHA.G.RAJU, THESIS REPORT , IX SEM ,B.ARCH ,UVCE .

ECOTEL-An eco-friendly hotel

HEAD OF THE DEPARTMENT

ECOTEL-An eco-friendly hotel

ECOTEL-An eco-friendly hotel

ECOTEL-An eco-friendly hotel

The criteria for classifications are:

Primary criteria: the hotel must prepare an application and include

Secondary criteria: inspections are conducted throughout the lodging

ECOTEL-An eco-friendly hotel

GLOBAL WARMING AND GREEN HOUSE GASES :

ECOTEL-An eco-friendly hotel

GHG EMISSIONS FROM DEVELOPING ASIA

ECOTEL-An eco-friendly hotel

CLIMATE CHANGE AND ITS IMPACTS

ECOTEL-An eco-friendly hotel

CHAPTER II . THE HOSPITALITY INDUSTRY

ECOTEL-An eco-friendly hotel

THE HOSPITALITY INDUSTRY

ECOTEL-An eco-friendly hotel

OVERVIEW OF HOTEL INDUSTRY IN INDIA

Category Wise Percentage Break-up of Hotels in India

Region Wise Percentage Break-up of Hotels in India

Source: Federation of hotel and Restaurant Association of India

ECOTEL-An eco-friendly hotel

CHAPTER III . ECO-TOURISM

ECOTEL-An eco-friendly hotel

ECOTEL-An eco-friendly hotel

CONTRIBUTION OF TOURISM TO CLIMATE CHANGE

ECOTEL-An eco-friendly hotel

CLIMATE CHANGE & IMPACTS ON TOURISM

-source- (UNWTO-UNEP-WMO 2008).

ECOTEL-An eco-friendly hotel

ECOTEL-An eco-friendly hotel

NEED FOR THE PROJECT

According to a report, Hotel Industry in India currently has supply of

Category Wise number of Hotel rooms in India

ECOTEL-An eco-friendly hotel

According to the latest Tourism Satellite Accounting (TSA) research,

ECOTEL-An eco-friendly hotel

ECOTEL-An eco-friendly hotel

CHAPTER V . CASE STUDIES

ECOTEL-An eco-friendly hotel

ECOTEL-An eco-friendly hotel

BUSINESS CENTRE &

*SHOP-EAST INDIA CO.

ECOTEL-An eco-friendly hotel

ECO FRIENDLY,SUSTAINABLE FEATURES :

ECOTEL-An eco-friendly hotel

SOLID WASTE MANAGEMENT

ECOTEL-An eco-friendly hotel

ECOTEL-An eco-friendly hotel

BASEMENT FLOOR PLAN

ECOTEL-An eco-friendly hotel

GROUND FLOOR PLAN

ECOTEL-An eco-friendly hotel

TOWER FLOOR PLAN

ECOTEL-An eco-friendly hotel

MANOR FLOOR PLAN

ECOTEL-An eco-friendly hotel

ECOTEL-An eco-friendly hotel

GYM & FITNESS