Schematic layout for Chateau du Chocolat Building as per Brief:
Chateau du Chocolat
Building Length: 25 meters
Building Width: 10 meters
Area: 250 sq.m
Requirement: prepare schematic layout
1. Underground Space: Artisanal Chocolate Manufacturing
- Production Area: Allocate space for machines and workstations for chocolate making.
- Storage: Designate areas for storing raw materials (cocoa beans, sugar, etc.) and finished products.
- Temperature-Controlled Rooms: Special rooms for tempering chocolate and storing it at the right conditions.
- Packaging Area: A small area for packing and labeling chocolates.
- Utilities: Plan space for HVAC systems, electrical, and plumbing.
- Employee Facilities: Consider a small break room, restrooms/shower, and lockers for workers.
- Delivery/Loading Dock Access: Include delivery and loading area.
2. Ground Floor: Commercial Event Hall
- Main Hall: Design a large open area for events (e.g., weddings, conferences), with adjustable seating.
- Entrance/Lobby: A spacious, welcoming lobby with a reception desk.
- Restrooms: Ensure there are enough restrooms for event attendees.
- Bar/Service Area: A space for catering or bar services, ideally close to the kitchen.
- Storage for Equipment: Space to store chairs, tables, and other equipment.
- Kitchen: Kitchen space near the event hall.
- Outdoor Space: Consider a terrace or courtyard for outdoor events.
3. Attic: Small Hotel
- Guest Rooms: Create multiple small rooms, each with an attached bathroom. A mix of single and double rooms may work.
- Hallway: A central corridor to access the rooms.
- Reception/Concierge Desk: To welcome guests.
- Lounge or Common Area: A cozy shared space for guests to relax.
- Emergency Exits: Include fire escapes or other emergency exits.
With dimensions of 25 meters in length and 10 meters in width, layout for each floor are as follows:
1. Underground Space: Artisanal Chocolate Manufacturing (250 m²)
- Production Area (120 m²): Central area for chocolate machines and workstations.
- Storage (50 m²): Temperature-controlled rooms for raw materials and finished products.
- Packaging Area (30 m²): A small section for wrapping and labeling chocolates.
- Employee Facilities (20 m²): Restrooms/showers, lockers, and a break room for workers.
- Delivery/Loading Area (30 m²): A side, external, access point for deliveries.
2. Ground Floor: Commercial Event Hall (250 m²)
- Main Event Hall (150 m²): Large, flexible space for events with capacity for seating/tables
- Lobby/Reception (30 m²): Welcoming entrance with a small reception desk.
- Restrooms (20 m²): At least three restrooms accessible from the hall.
- Bar/Service Area (20 m²): Close to the event space, for serving food and drinks.
- Storage (15 m²): For storing chairs, tables, and other equipment.
- Kitchen (15 m²): For event catering, near the service/bar area.
3. Attic: Small Hotel (250 m²)
- Guest Rooms (150 m²): 4-5 small rooms (each around 25-30 m²) with attached bathrooms.
- Hallway (20 m²): Central corridor to access guest rooms.
- Reception/Lounge Area (20 m²): Small check-in and lounge area for hotel guests.
- Housekeeping/Storage (10 m²): For cleaning supplies and equipment.
- Emergency Exit (5 m²): Fire escape or other emergency access.
Layout Notes:
- Underground Space: Focus on workflow and production efficiency with easy access to storage and packaging areas. Production Area should accommodate equipment which requires an area with the length of 15 meters and width of 3 meters.
Ground Floor: Open event space with flexibility for different setups, close to the entrance, restrooms, and service areas. The Main Event Hall should have the option to be divided into two separate of equal area event halls, but also used as combined when opened.
- Attic Hotel: Maximize the space for guest rooms while maintaining a cozy, efficient layout with proper amenities.
