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Engineering Construction Standard Full-text Information System
Industry Standard of the People's Republic of China
Hotel Building Design Code
JGJ62-90
Engineering Construction Standard Full-text Information System
Engineering Construction Standard Full-text Information System
Industry Standard of the People's Republic of China
Hotel Building Design Code
JGJ62-90
Editor: Architectural Design Institute of the Ministry of Construction
Approving Department: Ministry of Construction of the People's Republic of China Ministry of Commerce of the People's Republic of China
National Tourism
Effective Date: 19 December 1, 1990
Engineering Construction Standard Full Text Information System
Engineering Construction Standard Full Text Information System
Notice on the Release of the Industry Standard "Hotel Building Design Code"
(90) Jianbiaozi No. 310
According to the requirements of the former Ministry of Urban and Rural Construction and Environmental Protection's (84) Chengkezi No. 153 and (84) Chengshezi No. 162, the "Hotel Building Design Code" edited by the Ministry of Construction's Architectural Design Institute has been reviewed by the Ministry of Construction, the Ministry of Commerce, and the National Tourism Administration and is now approved as an industry standard with the number JGJ62-90, which will be implemented from December 1, 1990. If there are any questions or comments during the implementation process, please inform the Ministry of Construction's Architectural Design Institute in writing. When designing a foreign-related tourist hotel, there should be a clear star-level target, and its functional requirements should also comply with relevant regulations.
Ministry of Construction
Ministry of Commerce
National Tourism Administration
June 20, 1990
Engineering Construction Standards Full Text Information System
Engineering Construction Standards Full Text Information System
Chapter 1
Chapter 2
Chapter 3
Site and General Plan
Architectural Design
Section 1
Section 2
Section 3
Section 4
Chapter 4
Chapter 5
General Provisions
Guest Room Part
Public Part
Auxiliary Part
Fire Prevention and Evacuation
Building Equipment
Section 1|| tt||Section 2
Section 3bzxz.net
Appendix—
Water Supply and Drainage
Heating, Ventilation and Air Conditioning
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Explanation of Terms Used in This Code
Additional Notes
Engineering Construction Standard Full-text Information System
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Engineering Construction Standard Full-text Information System
Chapter 1 General
Article 1.0.1 This code is formulated to ensure that the design of hotel buildings meets the basic requirements of applicability, safety and hygiene.
Article 1.0.2 This code applies to the architectural design of urban hotels with at least 20 rental rooms that are newly built, rebuilt and expanded. The architectural design of hotels with special needs can be implemented as a reference.
According to the use function of the hotel, the building quality standards and the equipment and facilities conditions, the hotel buildings are divided into six building grades from high to low: one, two, three, four, five and six.
Article 1.0.4 In addition to implementing this code, the architectural design of hotels shall also comply with the current "General Principles for Civil Building Design" and the relevant national standards and specifications. When designing a tourist hotel involving foreigners, there should be a clear star target, and its functional requirements shall also comply with the provisions of the relevant standards.
Engineering Construction Standard Full Text Information System
Engineering Construction Standard Full Text Information System
Chapter II Site and General Plan
Article 2.0.1 Site
1. The selection of the site should comply with the requirements of local urban planning, and should be located in an area with convenient transportation and good environment.
2. In the vicinity of historical and cultural cities, scenic spots and key cultural relics protection units, the selection of the site and the layout of the building should comply with the requirements of relevant national and local management regulations and protection plans.
3. The site in the town should be adjacent to the town road on at least one side, and its length should meet the requirements of the entrances and exits, passenger and freight transportation, fire evacuation and environmental sanitation of various functional areas organized within the site.
Article 2.0.2 General Plan.
1. The general plan layout should be combined with the local climate characteristics and specific environment, and the relationship with municipal facilities should be handled well.
2. The main entrances and exits must be obvious and can guide passengers directly to the lobby. The main entrances and exits should be set up with single lanes or multiple lanes according to the use requirements, and a canopy should be installed above the entrance lane.
3. Regardless of the architectural form, the functional areas of the hotel building should be reasonably divided, and various entrances and exits should be organized so that the flow of people, goods and vehicles do not cross each other. 4. In a comprehensive building, the hotel part should have a separate area and independent entrances and exits, and the shops and restaurants open to the outside should not affect the use function of the hotel itself.
5. The general plan layout should handle the relationship between the main building and the auxiliary building. Measures should be taken to avoid interference with the guest room area and adjacent buildings with the noise and exhaust gas generated by various equipment.
6. The general plan layout should reasonably arrange various pipelines, do a good job of pipeline integration, and facilitate maintenance and repair.
7. Parking space should be set up in the base or building according to the type and number of vehicles required to be parked, or public parking spaces should be set up according to the regulations of the urban planning department. 8. A certain amount of greening should be arranged in the base according to the location, and greening design should be done well.
Engineering Construction Standard Full Text Information System
Engineering Construction Standard Full Text Information System
Chapter III Architectural Design
Section I General Provisions
Article 3.1.1 Public rooms and auxiliary rooms shall be determined according to the hotel grade, business management requirements and the public facilities available near the hotel. Article 3.1.2 The building layout shall be adapted to the management methods and service means, with clear divisions and convenient connections, to ensure that the guest rooms and public rooms have a good living and activity environment.
Article 3.1.3 The thermal design of the building shall be adapted to local conditions, ensure the basic indoor thermal environment requirements, and give full play to the economic benefits of the investment. Article 3.1.4 The building shape design shall be conducive to reducing the cold and heat loads of air conditioning and heating, and do a good job in the insulation and heat insulation of the building envelope structure to facilitate energy saving. Article 3.1.5 The insulation and heat insulation standards of the hotel guest rooms in the heating area shall comply with the provisions of the current "Civil Building Energy Saving Design Standard". Article 3.1.6 Boiler rooms, cooling towers, etc. should not be located in the guest room building. If they must be located in the guest room building, they should be in a separate area and fire prevention, sound insulation, shock absorption and other measures should be taken.
Natural lighting should be used as much as possible indoors.
Article 3.1.7
Article 5.1.8 Elevators.
Passenger elevators should be installed in second-level hotel buildings with 3 floors and above, third-level hotel buildings with 4 floors and above, fourth-level hotel buildings with 6 floors and above, and fifth- and sixth-level hotel buildings with 7 floors and above. 2. The number of passenger elevators should be determined through design and calculation. 3. The location of the main passenger elevator should be in a place that is easy to see and convenient in the lobby.
Engineering Construction Standard Full Text Information System
Engineering Construction Standard Full Text Information System
4. Guest room service elevators should be set according to the hotel building grade and actual needs. Fifth and sixth-level hotel buildings can be shared with passenger elevators. 5. The installation of fire elevators shall comply with the relevant provisions of the current "Code for Fire Prevention of High-rise Civil Buildings".
Article 3.1.9 When the hotel building adopts facilities for the disabled, it shall comply with the relevant provisions of the current "Code for Design of Urban Roads and Buildings for the Disabled".
Section 2 Guest Rooms
Article 3.2.1 Guest Rooms.
1. The types of guest rooms are divided into: suites, single-bed rooms, twin-bed rooms (double-bed rooms), and multi-bed rooms.
2. The number of beds in a multi-bed room should not exceed 4 beds. 3. Guest rooms should not be set up in windowless basements. When using windowless underground air defense space as guest rooms, mechanical ventilation equipment must be installed. 4. There should be wall cabinets or hanging space in the guest rooms. 5. The partition walls and floors of guest rooms should meet the requirements of sound insulation specifications. 6. The air supply and exhaust ducts between guest rooms must be treated with sound insulation, and sound insulation devices equivalent to the sound insulation of the partition walls of adjacent guest rooms must be installed. 7. For guest rooms with natural lighting, the ratio of the window opening area to the floor area shall not be less than 1:8.
8. Stairs in split-level guest rooms are allowed to have fan-shaped steps, and the width at 0.25m inside shall not be less than 0.22m.
Article 3.2.2 The net area of the guest room shall not be less than that specified in Table 3.2.2. Article 3.2.3 bathrooms.
1. Bathrooms attached to guest rooms shall comply with the provisions of Table 3.2.3-1. 2. For guest rooms without bathrooms, centralized toilets and shower rooms shall be provided. The number of people using each sanitary ware shall not exceed the provisions of Table 3.2.3-2. 3. When there is no natural ventilation in the bathroom, effective ventilation and exhaust measures shall be taken. Engineering Construction Standard Full Text Information System
Shangcheng Construction Standard Full Text Information System
Building Grade
Single Bed Room
Twin Bed Room
Multi-Bed Room
Net Area of Guest Room (m2)
Note: Double bed room is considered as twin bed room.
Bathroom attached to guest room
Building grade
Net area (㎡
Percentage of total number of guest rooms (%)
Number of sanitary ware (pieces)
Should not be less than 3
Number of users for each sanitary ware
Number of users for each sanitary ware
Number of users
Number of users
Range of change
Number of users below 60 people
Part of more than 60 people
Number of users below 60 people
Part of more than 60 people
Engineering 6 Construction Standard Full Text Information System
Washbasin
Faucet
No less than 4 per bed
Table 3.2.3-1||tt ||Should not be less than 2
Table 3.2.3-2
Urinals
Toilets
Or 0.6m long
Urinal troughs
Shower heads
Severely cold areas
Cold areas
Warm areas
Hot areas
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Fourth, the bathroom should not be located directly above the dining room, kitchen, food storage, transformer room and other rooms with strict hygiene requirements or moisture-proof requirements. Five, the bathroom should not have windows to the guest rooms or corridors. Sixth, the pipelines that directly connect the upper and lower floors of the guest rooms should not have inspection doors in the bathroom.
Seventh, the bathroom pipelines should have reliable anti-leakage, anti-condensation and sound insulation measures, and be easy to inspect. ||t t||Article 3.2.4 Indoor net height.
1. The net height of the living part of the guest room should not be less than 2.4m when air-conditioning is installed; it should not be less than 2.60m when no air-conditioning is installed.
2. When the space inside the sloping roof is used as a guest room, there should be at least 8m2 of net height not less than 2.4m.
3. The net height of the bathroom and the corridor in the guest room should not be less than 2.1m. 4. The net height of the public corridor on the guest room floor should not be less than 2.1m. Article 3.2.5 Service rooms on the guest room floor.
1. The service room should have a waiter's workroom, storage room and water room, and a service desk can be set up as needed.
2. First, second and third-level hotel buildings should have disinfection rooms, and fourth, fifth and sixth-level hotel buildings should have disinfection facilities.
3. Guest room floor When all guest rooms are equipped with toilets, toilets for service personnel should be provided. 4. Effective exhaust measures should be provided in the water room on the guest room floor to prevent steam and odor from entering the guest room.
5. If there is a height difference between the service corridor on the same floor and the public corridor on the guest room floor, a ramp with a slope of no more than 1:10 should be used. Article 3.2.6 Doors and balconies.
1. The width of the door opening at the entrance of the guest room should not be less than 0.9m and the height should not be less than 2.1m. 2. The width of the door opening of the bathroom in the guest room should not be less than 0.75m and the height should not be less than 2.1m.
3. The connecting doors and partitions between guest rooms that are both suites and can be divided into two single rooms should meet the sound insulation standards of guest rooms.
4. The balconies between adjacent guest rooms should not be connected. Section 3 Public Parts
Article 3.3.1 Hallway
1. Traffic flow lines and service zones in the lobby should be clear. Diversion measures can be taken for group guests and their luggage as needed; the location of the general service desk should be obvious. 1. Toilets, rest rooms, foreign currency exchange, postal and telecommunications, storage and ticket booking service facilities should be set up in or near the lobby of first-, second- and third-class hotel buildings: Toilets, rest rooms, reception and other service facilities should be set up in or near the lobby of fourth-, fifth- and sixth-class hotel buildings.
Article 3.3.2 Passenger restaurant.
, According to the nature of the hotel building, service requirements, reception capacity and the level of public catering facilities near the hotel, corresponding restaurants dedicated to passengers should be set up. 2. Restaurants and bars of different sizes, cafes, banquet halls and flavor restaurants should be set up in first- and second-class hotel buildings; restaurants and bars of different sizes, cafes and banquet halls should be set up in third-class hotel buildings; restaurants should be set up in fourth-, fifth- and sixth-class hotel buildings. 3. The restaurant standards for first-, second- and third-class hotel buildings shall not be lower than the first-class restaurant standards in the current "Catering Building Design Code"; the restaurant standards for fourth-class hotel buildings shall not be lower than the second-class restaurant standards; and the restaurant standards for fifth- and sixth-class hotel buildings shall not be lower than the third-class restaurant standards.
4. The number of seats in the restaurant for passengers to dine should not be less than 80% of the number of beds in first-, second- and third-class hotel buildings; it should not be less than 60% for fourth-class hotels; and it should not be less than 40% for fifth- and sixth-class hotels. 5. In addition to complying with the above provisions, the architectural design of passenger restaurants shall also comply with the provisions of the current "Catering Building Design Code" regarding restaurants. Article 3.3.3 Meeting Rooms.
1. Large and medium-sized meeting rooms should not be located on the guest room floor. , The location and entrances and exits of the meeting room should avoid interference between the flow of people when used externally and the flow of people inside the hotel.
Engineering Construction Standard Full Text Information SystemArticle 5 Service rooms on the guest room floor.
1. Service rooms should be equipped with waiter workrooms, storage rooms and water rooms, and service desks can be set up as needed.
2. Class 1, 2 and 3 hotel buildings should be equipped with disinfection rooms, and Class 4, 5 and 6 hotel buildings should have disinfection facilities.
3. When all guest rooms on the guest room floor are equipped with bathrooms, service staff toilets should be set up. 4. The water room on the guest room floor should have effective exhaust measures to prevent steam and odor from entering the guest room.
5. If there is a height difference between the service corridor on the same floor and the public corridor on the guest room floor, a ramp with a slope of no more than 1:10 should be used. Article 3.2.6 Doors and balconies.
1. The width of the door opening at the entrance of the guest room should not be less than 0.9m, and the height should not be less than 2.1m. 2. The width of the door opening of the bathroom in the guest room should not be less than 0.75m, and the height should not be less than 2.1m.
3. The connecting door and partition wall between the guest rooms that can be divided into two single rooms shall meet the sound insulation standards of guest rooms.
4. The balconies between adjacent guest rooms shall not be connected. Section 3 Public Parts
Article 3.3.1 Hallway.
1. The traffic flow lines and service divisions in the hallway shall be clear. For group guests and their luggage, diversion measures may be taken as needed; the location of the general service desk shall be obvious. 1. Toilets, rest and reception facilities, foreign currency exchange, postal and telecommunications, storage of goods and ticket booking shall be set up in or near the hallway of first, second and third-class hotels: Toilets, rest and reception facilities, etc. shall be set up in or near the hallway of fourth, fifth and sixth-class hotels.
Article 3.3.2 Guest restaurant.
, According to the hotel building nature, service requirements, reception capacity and the level of public catering facilities near the hotel, corresponding restaurants for tourists should be set up. 2. First- and second-class hotel buildings should have restaurants and bars, cafes, banquet halls and flavor restaurants of different sizes; third-class hotel buildings should have restaurants and bars, cafes and banquet halls of different sizes; fourth-, fifth- and sixth-class hotel buildings should have restaurants. 3. The restaurant standards of first-, second- and third-class hotel buildings should not be lower than the first-class restaurant standards in the current "Catering Building Design Code"; the restaurant standards of fourth-class hotel buildings should not be lower than the second-class restaurant standards; the restaurant standards of fifth- and sixth-class hotel buildings should not be lower than the third-class restaurant standards.
4. The number of seats in the restaurant for tourists to dine should not be less than 80% of the number of beds for first-, second- and third-class hotel buildings; should not be less than 60% for fourth-class hotels; and should not be less than 40% for fifth- and sixth-class hotels. 5. In addition to complying with the above provisions, the architectural design of the passenger restaurant should also comply with the provisions of the current "Catering Building Design Code" regarding restaurants. Article 3.3.3 Meeting Room
1. Large and medium-sized conference rooms should not be located on the guest room floor. The location and entrances and exits of the conference room should avoid interference between the flow of people from outside and the flow of people inside the hotel.
Full text information system of engineering construction standardsArticle 5 Service rooms on the guest room floor.
1. Service rooms should be equipped with waiter workrooms, storage rooms and water rooms, and service desks can be set up as needed.
2. Class 1, 2 and 3 hotel buildings should be equipped with disinfection rooms, and Class 4, 5 and 6 hotel buildings should have disinfection facilities.
3. When all guest rooms on the guest room floor are equipped with bathrooms, service staff toilets should be set up. 4. The water room on the guest room floor should have effective exhaust measures to prevent steam and odor from entering the guest room.
5. If there is a height difference between the service corridor on the same floor and the public corridor on the guest room floor, a ramp with a slope of no more than 1:10 should be used. Article 3.2.6 Doors and balconies.
1. The width of the door opening at the entrance of the guest room should not be less than 0.9m, and the height should not be less than 2.1m. 2. The width of the door opening of the bathroom in the guest room should not be less than 0.75m, and the height should not be less than 2.1m.
3. The connecting door and partition wall between the guest rooms that can be divided into two single rooms shall meet the sound insulation standards of guest rooms.
4. The balconies between adjacent guest rooms shall not be connected. Section 3 Public Parts
Article 3.3.1 Hallway.
1. The traffic flow lines and service divisions in the hallway shall be clear. For group guests and their luggage, diversion measures may be taken as needed; the location of the general service desk shall be obvious. 1. Toilets, rest and reception facilities, foreign currency exchange, postal and telecommunications, storage of goods and ticket booking shall be set up in or near the hallway of first, second and third-class hotels: Toilets, rest and reception facilities, etc. shall be set up in or near the hallway of fourth, fifth and sixth-class hotels.
Article 3.3.2 Guest restaurant.
, According to the nature of the hotel building, service requirements, reception capacity and the level of public catering facilities near the hotel, corresponding restaurants for tourists should be set up. 2. First- and second-class hotel buildings should have restaurants and bars, cafes, banquet halls and flavor restaurants of different sizes; third-class hotel buildings should have restaurants and bars, cafes and banquet halls of different sizes; fourth-, fifth- and sixth-class hotel buildings should have restaurants. 3. The restaurant standards of first-, second- and third-class hotel buildings should not be lower than the first-class restaurant standards in the current "Catering Building Design Code"; the restaurant standards of fourth-class hotel buildings should not be lower than the second-class restaurant standards; the restaurant standards of fifth- and sixth-class hotel buildings should not be lower than the third-class restaurant standards.
4. The number of seats in the restaurant for tourists should not be less than 80% of the number of beds in first-, second- and third-class hotel buildings; should not be less than 60% in fourth-class hotels; and should not be less than 40% in fifth- and sixth-class hotels. 5. In addition to complying with the above provisions, the architectural design of the passenger restaurant should also comply with the provisions of the current "Catering Building Design Code" on restaurants. Article 3.3.3 Meeting Room
1. Large and medium-sized conference rooms should not be located on the guest room floor. The location and entrances and exits of the conference room should avoid interference between the flow of people from outside and the flow of people inside the hotel.
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