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15 dec 78
nuon STUDENT PAPER
table of contents
Client's Program Suggested Program Changes Extent of Thesis
Needs: Functions and Spatial Requirements Building Footprint
Site Description Access and Circulation Climate Sun Studies
The client wants to build a facility for a new ski area (3 lifts and 12 runs) near Granby, to include:
1 restaurant (150-200 seats)
1 restaurant (100-150 seats)
others: ski shop
ski patrol headquarters service shops
The square footage for this type of facility would be approximately 38,000 square feet total.
food and beverage 20450 sf
housekeeping 4520 sf
mech./maintenance 5900 sf
employees area 4000 sf
guest reception 7770 sf
lodging (guest rooms) 267000 sf
administration 67200 sf
concession/subrental 950 sf
A single structure containing this amount of floor area would be inappropriate for a mountain site and would also be an innappro-priate scale for a log building. To give a sense of perspective, the Denver Holiday Inn has 400 rooms, the Brown Palace has 475 and the Dillon Holiday Inn has 220 rooms.
I suggest that a "community" of smaller structures be built at the base of the ski lifts, to give the area an intimate and welcoming atmosphere.
suggested program changes
It would be iogistically and economically sensible to build these structures in phases, due to the short building season and to the economics of developing a new ski area.
The initial phase should include construction of all the buildings/functions required for the opening of the ski area.
These include the following:
1. Ticket sales*, information center*, ski shop.
2. Ski school*, ski patrol headquarters, first aid station*.
3. Restaurant and bar* (adjacent to lifts) with lockers and restrooms on lower level.
4. Inn with : 100 rooms
main dining room coffee shop
bar with entertainment gift shop
bathing facility with saunas, jacuzzis, etc.*'
5. Employees lodging
* Designer's additions to client's program.
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The second phase would involve the addition of 100 rooms to the existing lodge and the third phase would involve the construction of a second lodge with 200 rooms and appropriate eating facilities.
The reason for building a separate lodge in the third phase (rather than another addition, which might be more economically efficient) is that I doubt that a ski area of this size will' require 400 rooms so I don't think this second lodge will be built, though I am going to provide for the possibility. These are assumptions which are based on personal experience rather than a study of the economics and market realities of ski areas.
extent of thesis
For purposes of this thesis, I am going to design the inn, and allow space and organization for the phase II addition. The site organization will also involve allowing (and possibly determining) the spaces for the other structures in phase I which relate directly to the ski lifts.
Within the inn, I will concentrate on designing the guest spaces (rooms, reception, lounge, dining and bathing facilities), while supplying appropriate spaces and circulation for the service spaces. Consultants such as kitchen engineers usually do the detailed design of these spaces.
Restaurant Facilities Concept:
The restaurant facilities should be as varied as possible.
Lunch will be the most frequently consumed meal, because all of the skiers will eat in the area, and breakfast will probably be the second most frequent. Many people like to make dinner a special occasion and the design of the eating facilities should respond to this by offering several different types of eating experiences and menus, so that guests will be encouraged to stay in the area rather than going to a nearby town to dine. Several "types" of restaurants should be within walking distance, and this can easily be accomplished when there are four (4) dining facilities contained in three (3) structures as listed above.
Guest Rooms Concept:
The guest rooms should cover a range of degrees of luxury (and therefore, prices), to serve single young people, families, and wealthier customers who are able to pay a little extra to make their vacation more luxurious. They should therefore range in size from suites to dormitory sleeping facilities. It would probably be best to physically segregate these types of rooms to emphasize the difference in quality (so that all will be assured that "you get what you pay for"). All guests will share the same lounge and dining facilities.
It is my goal to design an inviting, warm, and comfortable inn which clients will want to return to each year. Everything necessary for an enjoyable stay should be available at the base area so that guests will not have to travel to a nearby town.
needs: functions ond spatial requirements
Note: The service areas are sized for the eventual 200 room inn.
GUEST RECEPTION (2775 sf)
lobby with lounge 11 sf/rm x 200 rooms = 2200 sf
registration desk (1-2 clerks) 30' counter included above cashier counter
1-2 guest elevators 200 sf
women's room: toilets .5 sf X 200 = 100 sf
lounge .5 sf X 200 = 100 sf
men's room .5 sf X 200 = 100 sf
bell captain's luggage storage 75 sf
GUEST LODGING (36350 sf)
100 guest rooms 275 sf x 100 = 27500 sf
6' corridors 8000 sf
service storage closets 250 sf
entrance foyer for each wing - 600 sf
ADMINISTRATION (610 sf)
manager's office 140 sf
accounting/bookeeping 200 sf
reservation clerk's office 150 sf
food and bar office 120 sf
CONCESSION (500 sf)
gift/sundries shop 500 sf
FOOD AND BEVERAGE (8630 sf)
public: (5280 sf)
coffee shop 80 seats x 16 sf = 1280 sf
dining room 150 seats x 16 sf = 2400 sf
bar 8 sf x 200 rra = 1600 sf
kitchen: (240C > sf)
storage 4 sf x 200 rm = 800 sf
cold food prep (25% of coffee shop &
hot food prep 457o of dining sf) 1400 sf
bakery 200 sf
room service 200 sf
receiving: (950 sf)
covered loading dock 250 sf
receiving room 1. 6 sf x 200 rm = 300 sf
garbage room .75 sf x 200 rm = 150 sf
employee's entrance 150 sf
service elevator 100 sf
HOUSEKEEPING (2370 sf)
linen room 3.5 sf x 200 rm = 700 sf
laundry 7 sf x 200 rm = 1400 sf
storage 150 sf
housekeeper's office 120 sf
MECHANICAL / MAINTENANCE (3540 sf)
maintenance shops 4 sf x 200 rm = 800 sf
furniture storage 2.5 sf x 200 rm = 500 sf
mechanical rooms *
boiler room 6 sf x 200 = 1200 sf
fuel storage 2.2 sf x 200 = 440 sf
electrical room 1 sf x 200 = 200 sf
fan, ventilation room 400 sf
EMPLOYEES AREA (1800 s: f)
men's toilet (35%) and lockers (65%)
4.5 sf x 200 = 900 sf
women's toilet and locker 900 sf
TOTAL AREA: 58375 sf
productive area 33280 sf
non-productive area 25095 sf
after 100 rooms are added, the productive area will be 60780
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reception and admin.
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The site for the Blue Ridge Ski Inn is approximately 15 miles south of Granby off of Highway 40. It is at an altitude of 9200, with an 8 slope, a latitude of 40' 25" and longitude of 105' 56". The Inn would be located at the foot of the 15-20 North-facing slope which will have three (3) ski lifts and twelve (12) ski runs constructed on it. The "summit" of the Blue Ridge ski mountain is at 10731. There is a dirt road crossing the site at present, which will have to be re-routed to make room for ski runs., Pole Creek runs close to the building site.
access and circulation
All skiers will be approaching the site from Highway 40, which is approximately 5 miles away. There will be a parking lot near the lifts for day skiers and a seperate one for the Inn guests. The Blue Ridge Ski area is to be a pedestrian development, and all facilities are to be within easy walking distance. Wherever possible, an effort will be made to separate the circulation spaces for the pedestrian wearing skis and the pedestrian who is walking.
cl i mote
The following climate summary has been estimated for design purposes from the climatological data for the similar sites of Lake Granby, Winter Park, and Gunnison. Every effort will be made in the design process to take advantage of the solar energy available, using passive methods.
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Interviews and Survey of Log Architecture:
10 Oct: Rod Wheaton NDS Historic Architect discussed log
structures in Rocky Mountain Parks,obtained copies of some plans and elevations of log buildings in Tetons and Yellowstone.
20-22 Oct: 200 photographs raken of 6 log buildings in Yellowstone and Tetons. Interviewed caretakers of one large log building, discussed snow loading problems not anticipated by the N. Y. architect.
7 Dec: Jim Millensifer (advisory committee) discussed program.
1. Cabins and Vacation Houses, Sunset Books, Lane Book Co.,
Menlo Park, Calif., 1960.
2. Carlson, Axel Building A Log House in Alaska, Cooperative Extension Service, University of Alaska, Fairbanks, Alaska, 1977.
3. Jackson Hole News, 3 articles about large log structures in Wyoming.
4. Leitch, William Hand-Hewn, Chronicle Books, San Francisco,
5. Motels, Hotels, Restaurants and Bars, an Architectural Record Book, McGraw-Hill Book Company, Inc., New York, 1970.
6. Principles of Hotel Design, ed. The Archites' Journal, The Architectural Press, London, 1970.
7. Time Saver's Standards for Building Types.
8. Weslager, C. A. The Log Cabin in America, Rutgers U. Press,
New Jersey, 1969.
There are also approximately 6 additional texts on log construction
which I intend to read and several more on hotel design.
Climate research sources are listed on the preceeding charts listing climatological data.
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