Services Lib

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    INTRODUCTION

    RESORT MEANS LUXURY. RESORT IS A PLAE

    USED FOR ENJOYEMENT, RELAXATION,RECREATION, ENTERTAINMENT AND TO

    EXPERIENCE A CHANGE FROM THE BUSYMONOTONOUS CITY LIFE.

    COMPILED BY:PIYUSH GULATI

    RHEA NAITHANI

    SHRADHA

    SIDDHANT GARG

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    LAYOUT

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    FLOW DIAGRAM

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    TECHNICAL AREAS

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    o Substations are the rooms where the main electrical equipment is

    housed.o It is usually provided on the ground floor or in the basement of the

    building.

    o Water pipes are avoided to pass through or over electric sub-stations.

    o Dust free environment should be kept, for maintaining max. of 35c

    mechanical or natural ventilation should be provided.

    SERVICES

    CAPACITYMEASUREMENTS

    (L X B X H) IN M.

    MAINTENANCE

    ACCESS

    CELL SIZE ( L X W

    X H) IN M.WEIGHT IN KG

    250kVA 1.35/0.85/1.7 0.70 2.75/2.25/2.3 1,140

    400kVA 1.6/0.95/1.85 0.70 3/2.5/2.3 1,550

    500kVA 1.75/0.85/1.8 0.75 3.25/2.35/2.3 1,790

    D.C. current from the main supply reaches the transformer situated in front of the building

    where it is converted to A.C. current for safety. It is then supplied to the different MCBs

    installed at different floors which distributes electricity to the different switch boards.

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    The task of ventilation and airconditioning systems is toevacuate the following loads fromrooms:

    1. Air pollutants (odour ,

    contaminants, ballasts)2. Sensible heat loads.

    3. Latent heat loads (material loadsduring dehumidification orhumidification)

    Moreover these systems serve tocreate a hygienic and comfortableatmosphere in rooms.

    HEATING VENTILATION AND AIR

    CONDITIONING

    BOILER

    ROOM

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    LAYOUT: Fire fighting service layout is not

    designed for daily use.They are preventive measures in case of

    fire, that is an investment that is not of

    immediate use of client.

    Following are fire-fighting equipment

    which can be installed as per

    requirements:

    Hydrants:

    a) Stand pipes for firefighting (wet)

    with wall hydrants.

    b) Stand pipes for firefighting (wet/dry)

    with wall hydrants.

    c) Stand pipes for firefighting (dry) with

    wall hydrants.

    Hand operated fire-extinguishers:

    a) Dry powder fire-extinguisher,

    b) Carbon dioxide fire-extinguisher,c) Water fire-extinguisher &

    d) Foam fire extinguishers

    Sprinkler systems:

    a) They operate on the principle of early

    fire detection and targeted firefighting.

    b) The sprinklers are screwed onto a pipe

    distribution network that is linked to

    water supply and runs across the

    targeted buildings.

    c) In case of fire , thermal sensors triggeredby incendiary heat open those sprinklers

    in whose proximity a fire has erupted.

    d) An open sprinkler disperses 200 liters of

    water /min.

    e) Sprinkles

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    Collection of soiled laundry may be by trolley or

    chute. In small or economy hotels most laundry is

    contracted out. A standard laundry room for a 200

    room hotel takes up about 160mZ, plus separatelinen storage and housekeeping areas of 80m2.

    Requirements include ventilation giving rates of 15

    to 20 air changes/hour, separate extracts from steam

    and dry cleaning equipment, high lighting (160 lux),

    moisture- and fireproof electrical systems, non-slip

    flooring and drainage, and storage for chemical

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    Piped services

    A hotel depends on having an

    economical ducting system. It must

    be of generous size, as short as possible,

    and with easy access to

    every part without going into bedrooms.

    Large quantities of water are used for

    catering, boilers, swimming

    pools, cleaning, fire fighting and

    irrigation of grounds. Storage

    equal to 100 per cent of daily use is

    recommended. The repetition of

    bathrooms lends

    itself to prefabrication of pipework.

    Hygiene

    Failure to maintain a proper standard of hygiene

    can lead to a hotel

    being closed down. The designer should specify:

    Impervious easily cleaned surfaces

    Facilities to prevent cross-contamination of food

    Control of ventilation and temperature

    Protection against flies, rodents or smells

    Means of washing food, utensils, andsurroundings

    Sanitary, washing and changing facilities for staff

    Proper refuse storage and disposal.

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    CONLUSION

    Electrical Room Services Water Supply Emergency MAINTENANC

    E

    Gen Set Room Bedding UGT/OHT Sprinklers STORES

    Lifts/Escalators Catering Rain Water

    Harvesting

    Smoke

    Detectors

    Equipments

    Air-

    conditioning

    Laundry Drainage

    waste

    Fire Fighting Pantries

    Services

    ducts/Shafts

    Recreational

    Usage

    Emergency

    exits

    illumination

    Lighting Purification

    water/

    Calorifiers

    CCTVS