DESIGN PROGRAM FOR HOTEL LOZANO LOZANO CIGAR FACTORY ADAPTIVE USE PROJECT ARCHITECTURE 6853 FALL 198^ UNIVERSITY OF FLORIDA DANIEL F. SEGGEBRUCH OCTOBER 16, 1984
The Ybor City district in Tampa has been characterized by the traditional cigar industry and the distinct Latin ethnic heritage of its inhabitants. While the cigar industry has declined in recent years, the cultural vitality of Ybor City has attracted an increasing tourist trade. The potential for redevelopment and growth in Ybor City will be enhanced as tourism is encouraged.
The Ybor City tourist trade has been restricted primarily to day-length visits due to the lack of local hotel facilities, the closest hotels .being located in downtown Tampa. A real need exists for hotel facilities located in Ybor City to serve the growing tourist trade. As the "bed and breakfast inn" concept has been successful in restored buildings, the Hotel Lozano is proposed as a 33 room tourist facility in a restored cigar factory. The Hotel Lozano should serve the immediate needs of the tourist trade, and the concept can be applied to other properties in Ybor City.
The Hotel Lozano is planned to be an environment of relaxing comfort and historical atmosphere. The "intimate" scale of 33 rooms should allow personal interaction between the guests and staff. The hotel restaurant and rathskeller serve the guests as well as other business and tourist trade, which should enable the rooms to be rented at a more reasonable rate. The hotel cabana, pool, tennis court and gardens offer the guests a variety of on-site recreation. Organized hotel tours of local cigar factories and the historic district allow the guests to interact while experiencing the cultural vitality of Ybor City.
PROGRAM SITE DEVELOPMENT
Cabana/Pooi: Adjacent to the south of the hotel building, the 60'x80' pool complex features a 25'x50* pool and l6'x56' cabana with bar service. Men's and women's shower/toilet rooms with a common sauna are located at the west end of the cabana. The pool is surrounded by ample deck area, and the complex is surrounded with landscaping to provide a comfortable degree of privacy.
Tennis Court: Located to the west of the hotel, the 50'xl20' fenced tennis court features the proper north-south orientation, tree shading on the west and lighting for night play.
Gardens: Located at the west end of the site, the gardens preserve some of the existing landscape and provide the guests an area for exercise and relaxation.
Service Area: Adjacent to the west of the hotel building, the service area has two delivery parking spaces, two dumpsters and a service ramp down to the kitchen. The service area access is from Fourth Avenue on the north.
Guest Parking/Drop-Off: 33 guest parking spaces are provided along the south edge of the site, with access from Third Avenue on the south. The access drive has a drop-off/turnaround near the main hotel entry on the west side, of the building.
Employee/Restaurant Parking: 58 employee/restaurant parking spaces are provided to the south of the site, with access from Third Avenue on the north.
Pedestrian Access: Primary pedestrian access to the site occurs at the new landscaped entry on the south edge and at the traditional entry court on the east edge of the site.
PROGRAM GROUND FLOOR
Restaurant: (3200 Sq. Ft.) Located in the basement of the main building, the full-service restaurant serves 135 persons, including hotel guests as well as other business and tourist trade. The main dining room has booth and table seating, and the banquet room to the east has mobile buffet units to accommodate meetings.The atmosphere features exposed brick walls and timber ceilings with ample natural light provided by the many high windows. Access to the restaurant occurs along the south edge, with entry from the elevator lobby and traditional entry court. A hostess station and lounge area accomodates waiting diners.
Rathskeller: (1000 Sq. Ft.) Located in the basement of the south wing, the rathskeller serves 65 persons and features lighter fare from the restaurant kitchen. A small stage and dance floor at the east end of the wing provides live entertainment. The atmosphere features exposed materials and creative lighting in the v/indowless basement, appropriate for a rathskeller. Access occurs at the west from the elevator lobby and at the north from traditional entry court. The full-service bar in the rathskeller also provides bar service to the cabana through an exterior window.
Kitchen: (1300 Sq. Ft.) Located at the west end of the main building, the kitchen serves both the restaurant and rathskeller. The full-service kitchen can prepare meals during all normal operating hours. An island cooking arrangement is utilized, with dishwashing, food preparation, dry storage, cooler/freezer, toilet and bar/office arranged along the outer walls. Separate access from the restaurant for food pick-up and dish drop-off maintains clear circulation. Access to the service ramp on the west end of the kitchen provides for delivery and disposal.
Service/Circulation: (1100 Sq. Ft.) Located in the wing between the rathskeller and restaurant, this area contains the elevator, lobby, coat room and restrooms. The lobby provides access from both the hotel above via elevator and the main entry at the west side of the building via exterior stairway and handicapped ramp, and provides entry to both the rathskeller and restaurant. Access to the restrooms as well as public telephones, occurs in the lobby. Pedestrian access to the rathskeller and restaurant from the traditional entry court on the east side of the building is provided by exterior stairways.
PROGRAM FIRST FLOOR
Suites (4): (4000 Sq. Ft.) Located in the main building, the guest suites are approximately 445 Sq. Ft. each, and contain a private bath and separate dressing area. Lockable access doors occur between suites for accommodation flexibility. The atmosphere of the suites is enhanced by the high ceilings, exposed brick exterior walls and ample natural light provided by the large operable windows. Furnishings include a choice of beds (one king or two full size), lounge chairs and table, nightstands, desk/dresser, television and ceiling fan.
Lounge: (200 Sq. Ft.) Located adjacent to the main circulation from the suites, the lounge is an open area with comfortable furnishings to encourage interaction among the guests by providing a common meeting area. The lounge also provides an area for gathering in preparation for organized hotel local tours.
Circulation: (1200 Sq. Ft.) The elevator lobby is the major circulation hub on the first floor, with vestibules providing entry from both the traditional entry court on the east and the new main entry on the west side of the building. The main circulation spine connects the main building to the south wing, with a "tee" circulation spine running the length of the main building to all of the suites. Fire stairs are located to the south of the lobby and at the west end of the main building, and discharge from the building onto exterior stairways at the first floor level.
Laundry: (200 Sq. Ft.) Located to the southwest of the lobby, the laundry has immediate access to the adjacent fire stair. Equipment includes four machines, washtub, work table and storage shelves. The bulk of the laundry service to the upper floors is provided by a dumbwaiter. An area for the storage of cleaning/luggage carts is also provided.
Apartment/Office: (1250 Sq. Ft.) Located in the south wing, the innkeeper's office utilizes the traditional paymaster's window at the streetside vestibule for the check in desk. Additional office and storage space is provided at the west end of the wing, with the apartment living area in the major central room, and kitchen, bedroom and bath at the east end.
PROGRAM SECOND & THIRD FLOORS
Suites:(9), (4000 Sq. Ft.) Located in the main building, the guest suites are approximately 445 Sq. Ft. each, and contain a private bath and separate dressing area. Lockable access doors occur between suites for accommodation flexibility. The atmosphere of the suites is enhanced by the high ceilings, exposed brick exterior walls and ample natural light provided by the large operable windows. Furnishings include a choice of beds (one king or two full size), lounge chairs and table, nightstands, desk/dresser, television and ceiling fan.
Poolside Suites:(3), (1050 Sq. Ft.) Located in the south wing, two of the guest suites are 325 Sq. Ft. each, with a larger suite of 400 Sq. Ft. at the east end. In addition to providing the features of the regular suites, these suites offer a poolside view, with the larger suite affording a view in three directions.
Lounge:(200 Sq. Ft.) Located adjacent to the main circulation from the suites, the lounge is an open area with comfortable furnishings to encourage interaction among the guests by providing a common meeting area. The lounge also provides an area for gathering in preparation for organized hotel local tours.
Linen/Maid:(140 Sq. Ft.) Located to the southwest of the lobby, the linen/ maid room has immediate access to the adjacent fire stair. Equipment includes a work table and storage shelves, and access to the laundry directly below is provided by dumbwaiter service.
Circulation: (1250 Sq. Ft.) The elevator lobby is the major circulation hub on these floors, with corridors leading to the two groups of suites. Fire stairs are located to the south of the lobby and at the v/est end of the main building. A spiral stair at the third floor lounge provides access to the lookout for an overview of Ybor City.
ELECTRICAL/MECHANICAL CODE ANALYSIS FOR HOTEL LOZANO
ELECTRICAL SYSTEM: Existing electrical service in the building is totally inadequate for hotel code requirements, although some conduit could be acceptable for reuse. An entirely new electrical system is required from the main building supply to wall outlets, and a backup generator system should be strongly considered for a hotel.
CONVEYING SYSTEMS: The existing elevator in the building is also inadequate for hotel use, although the shaft is basically usable. A 2000 lb., 150 fpm. hydraulic elevator accommodating 14 persons was selected. Hydraulic elevators are valuable in preservation work because no loads are imposed on the shaft walls, and usually only a new pit need be constructed, as penthouse equipment is not required. In addition, a larger hydraulic elevator can be accommodated in a fixed shaft size than can a counterweight model. A small drum type dumbwaiter was selected for the laundry service.
FIRE SAFETY: The code requirements for hotel fire safety systems are stringent with good reason. The ground floor restaurant, Rathskeller and kitchen are sprinklered as required by code, due to the building occupancy and basement depth. A "wet" standpipe and fire hose cabinet system is also required for hotels of three stories in height, so sprinklering is unnecessary for the hotel floors, as well as aesthetically undesirable. Smoke detectors are required in each hotel room, as well as a manual fire alarm system. The fire classification of this building is Type V, and the hotel and dining functions require one hour separation, while the elevator shaft and fire stairs require construction of two hour classification.
PLUMBING SYSTEM: Existing plumbing facilities in the building are inadequate for hotel use, and an entirely new plumbing system is required. The ground floor restrooms are designed to accommodate the restaurant and Rath-skellar load of 200 persons, and provide the required handicapped facilities. An employee toilet is provided in the kitchen, as well as a hand wash sink. The private suite baths are arranged so that common plumbing walls are utilized where possible, lessening the number of vent riser penetrations in the roo f .
HVAC SYSTEM: The problems of integrating HVAC systems into historic buildings were compounded for this hotel adaptive use, as hotel rooms are typically conditioned by"single package"- units. The solution was to zone the building and provide three commercial air handling units with remote condensers for each floor, one at each end of the main building and one above the elevator machine room. Dropped soffits are utilized over the bath/ dressing area of the suites, allowing conventional duct runs with fire dampers to provide the required separation. Adjustable dampers and returns in each suite allow further guest comfort control. The restaurant and Rathskeller have exposed duct conventional systems, and the kitchen cooking island has a full exhaust system.
NET SQUARE FOOTAGE ANALYSIS
SPACE ANALYSIS BY FLOOR: GROUND FLOOR:
Kitchen Rathskeller Restaurant Service
1300 1000 3200 1 100
FIRST FLOOR: Circulation 1200
Suites (9) /+000
SECOND FLOOR: Circulation 1250
Suites (12) 5050
THIRD FLOOR: Circulation 1250
Suites (12) 5050
SPACE ANALYSIS BY FUNCTION:
Suites (33) 14,100
Total Net Sq. Ft. 26,730
E, 4TH AVE.