A five-star hotel in Sanya with 300 guest rooms, including 1 presidential suite, 20 executive suites, 160 double standard rooms, and the rest are king rooms. The gym and pool are located on the third floor. Kitchens are located on the second floor and first floor respectively. The basement houses receiving and rough processing areas. There is one banquet hall of 800 m² with a height of 7 m. There are 5 meeting rooms of 60 m² each, and one ADD restaurant with 100 seats. The lobby on the first floor is 2,000 m², with the reception desk on the first floor. The lobby bar is also on the first floor. The second basement level can accommodate 200 cars.

A five-star hotel in Sanya with 300 guest rooms, including 1 presidential suite, 20 executive suites, 160 double standard rooms, and the rest are king rooms. The gym and pool are located on the third floor. Kitchens are located on the second floor and first floor respectively. The basement houses receiving and rough processing areas. There is one banquet hall of 800 m² with a height of 7 m. There are 5 meeting rooms of 60 m² each, and one ADD restaurant with 100 seats. The lobby on the first floor is 2,000 m², with the reception desk on the first floor. The lobby bar is also on the first floor. The second basement level can accommodate 200 cars.

You have provided fairly complete project information. From the perspective of overall MEP coordination across all disciplines, I will first sort through the key elements — 300 guest rooms, Sanya climate conditions, banquet/F&B/pool/underground garage — and identify the controlling conditions and potential conflict points that each discipline must lock down in advance. The following is organized by discipline system, with a submission checklist and advancement recommendations at the end.

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I. First, Clarify Several Global Controlling Conditions

1. Building Height and Classification

• A 300-key five-star hotel typically has 12–18 guest room floors, with a building height most likely above 50 m, and should be classified as a Class I high-rise public building.
• Impact: Fire water supply (GB 50974-2014 Clause 3.5.2, indoor hydrant design flow ≥40 L/s, simultaneous use of ≥8 hydrants, fire duration 3 h), smoke control and exhaust (GB 51251-2017), fire elevators (GB 50016-2014 Section 7.3), emergency lighting (GB 51309-2018) — all implemented per Class I high-rise requirements.
• Please have the owner/architectural discipline confirm the final building height and classification as soon as possible — this is the starting point for all MEP system design.

• Sanya has a tropical marine monsoon climate, with high temperature and high humidity year-round, strong salt spray corrosion, and frequent typhoons.
• Direct impacts:
• The air-conditioning system is cooling-dominated year-round, with essentially no heating demand, but dehumidification during transition seasons must be considered;
• Fresh air load is extremely large (outdoor enthalpy remains high year-round), and fresh air pretreatment is key to energy savings;
• Outdoor equipment, piping, and supports/hangers must be designed to C4–C5 corrosion resistance grade (salt spray corrosion);
• Roof equipment, cooling towers, and air-cooled units must be designed for wind resistance per the 50-year return period typhoon;
• The pool is located on the third floor (semi-outdoor/indoor), and condensation prevention, corrosion prevention, and dehumidification heat recovery are key priorities.

II. HVAC Discipline (Key Focus)

1. Cooling Source Scheme

• 300 guest rooms + 800 m² banquet hall + 5 meeting rooms + ADD restaurant + 2,000 m² lobby + pool: estimated air-conditioning cooling load approximately 3,500–4,500 kW (including fresh air).
• Recommended: 3 centrifugal/screw water-cooled chillers (2 duty + 1 standby, or configured per load ratio), located in the basement chiller plant; cooling towers on the roof.
• Sanya is highly humid; cooling tower selection must be checked against a wet-bulb temperature of 28–29 ℃, and cannot simply use the conventional 29 ℃ wet-bulb value.
• If there is a stable hot water demand (guest room domestic hot water, kitchen, pool heating), evaluate heat recovery chillers to recover condenser heat for domestic hot water preparation, with energy savings of over 20%.

• Guest room area: Fan coil units + independent fresh air (vertical fresh air shafts), with thermostats in guest rooms; it is recommended that fresh air be centrally pretreated (cooled and dehumidified) before supply to avoid condensation in guest rooms.
• Lobby (2,000 m², typically with high ceiling height): All-air system; consider stratified air conditioning or radiant + displacement ventilation to avoid energy waste in high spaces; the lobby has large glass curtain walls, so the perimeter zone needs separate terminals to handle radiant heat gain.
• Banquet hall (800 m², ceiling height 7 m): All-air system; calculate fresh air based on occupant density (banquet mode has high occupant density, GB 50736-2012 Clause 3.0.6); recommend CO₂ concentration-linked fresh air control; note zoning control when the banquet hall can be partitioned for use.
• ADD restaurant (100 seats): All-air or fan coil + fresh air; note kitchen exhaust and makeup air balance.
• Kitchen (1st floor, 2nd floor): Kitchen ventilation is a major task — grease exhaust, general exhaust, makeup air, emergency ventilation; see details below.

• Per GB 50019-2015, GB 50736-2012, and the Emission Standard of Cooking Fume:
• Grease exhaust hood exhaust volume calculated at hood face area × 0.5–0.6 m/s face velocity;
• Makeup air volume should be 80%–90% of exhaust volume; makeup air must be filtered and cooled (especially important in Sanya, otherwise the kitchen will have large negative pressure, doors will be difficult to open, and air-conditioned cool air will be drawn out);
• Kitchen emergency ventilation air change rate ≥12 ACH (gas kitchen);
• Grease exhaust ducts must have independent shafts, must not be shared with other ducts, and must have fire dampers + grease purifiers; roof discharge outlets must be far from fresh air intakes.
• Kitchens are provided on both the 1st and 2nd floors, each requiring independent grease exhaust shafts to the roof — this is a key interface with architecture and interior finishing.

• A dehumidification heat recovery unit is standard for the pool area, controlling indoor relative humidity ≤65% to prevent condensation and corrosion;
• Pool water heating: air-source heat pump or heat recovery unit recommended;
• Pool area independent exhaust + condensation-prevention supply air; supply air outlets should avoid blowing directly on people;
• Pool area electrical equipment protected for damp locations (higher IP rating).

• Basement Level 2 garage with 200 parking spaces: smoke exhaust + makeup air, at 6 ACH smoke exhaust and makeup air ≥50%;
• Basement receiving and rough processing areas: note compliance of combined smoke exhaust and ventilation;
• Lobby, banquet hall, corridors: mechanical smoke exhaust per code;
• Atrium/lobby void requires dedicated smoke exhaust design.

III. Plumbing and Drainage Discipline

1. Water Supply Vertical Zoning (GB 50015-2019 Clause 3.4.5)

• A 300-key hotel building height is most likely above 50 m and requires vertical zoning, with the static pressure at the most unfavorable point in each zone ≤0.45 MPa;
• Variable-frequency constant-pressure water supply recommended, with equipment in the basement or mechanical floor;
• The high zone requires an intermediate water tank + transfer pumps (when above 100 m);
• Adjustable pressure-reducing valves at incoming branch pipes, with downstream pressure of 0.15–0.25 MPa.

• Five-star hotels have high hot water requirements (instant hot water in guest rooms, stable water temperature);
• Central hot water system + circulation pumps recommended; heat sources may use a combination of heat recovery chillers + air-source heat pumps + standby boilers;
• Sanya has abundant sunshine; evaluate solar preheating;
• Hot water circulation reverse-return arrangement to ensure terminal delivery time ≤5 seconds.

• Kitchen drainage must be treated by grease interceptors/grease separation equipment before discharge;
• Pool drainage and backwash water require independent treatment;
• Basement Level 2 garage drainage: provide sump pits + submersible sewage pumps, with attention to backflow prevention;
• Sanya has high rainstorm intensity; basement drainage capacity must be checked against the design storm return period.

• Circulating filtration + disinfection (ozone/sodium hypochlorite); water quality to comply with CJ/T 244.

IV. Electrical Discipline

1. Power Supply and Distribution

• A Class I high-rise hotel is a Grade I load and requires dual power sources + standby generator;
• Fire loads, elevators, water pumps, banquet halls, kitchens, ELV equipment rooms, etc. are Grade I / particularly important loads;
• Transformer capacity estimate: a 300-key five-star hotel approx. 2500~3500kVA (including AC, kitchen, laundry, etc.); recommend 2 or 4 transformers, paired as mutual standby;
• Generator capacity must cover fire + important loads; recommend ≥800kW~1200kW.

• Lobby general areas 300~500lx; front desk 500~750lx;
• Guest rooms overall 100~150lx; bedside reading 300lx; desk 300~500lx; bathroom mirror vertical illuminance ≥300lx;
• Restaurants: Chinese 200~400lx, Western 150~250lx;
• Banquet hall general 300~500lx; meeting mode 500~750lx;
• Color temperature: guest rooms 2700~3000K; lobby/public areas 3000~4000K; CRI≥90 (guest rooms, lobby ≥95);
• Recommend intelligent lighting system (scenes, occupancy sensing, dimming) with overall energy savings ≥30%.

• Sanya has high thunderstorm days; lightning protection level must be strictly verified per GB 50057, with graded SPD installation;
• Equipotential bonding in pool areas and for roof equipment must be fully implemented.

• Pool areas treated as damp locations; increase IP ratings for sockets and luminaires;
• Kitchen equipment power supply, waterproof and moisture-proof, dedicated circuits.

V. Fire Protection Discipline (GB 50016, GB 50974, GB 50261)

1. Indoor Fire Hydrants

• Class I high-rise: design flow ≥40L/s, ≥8 hydrant nozzles in simultaneous use, fire duration 3h;
• Layout spacing: ensure two nozzles' solid streams reach simultaneously; guest room floors controlled at 30m spacing.

• Full coverage of guest rooms, corridors, restaurants, banquet hall, garage;
• Banquet hall (800㎡, 7m high) requires sprinkler density verification per Medium Hazard Class II or High Hazard;
• Kitchen equipped with 93℃ sprinklers or dedicated extinguishing system;
• Garage per Medium Hazard Class II.

• Smoke detectors in guest rooms, heat detectors in kitchen, smoke/heat detectors in garage;
• Fire interlock: smoke exhaust, elevator homing, non-fire power cutoff, emergency lighting.

• Class I high-rise: fire elevator on each floor, capacity ≥800kg, homing to ground floor.

• Based on 3h fire duration + sprinkler + other systems, fire reservoir volume requires dedicated calculation (typically ≥800~1000m³);
• Sanya projects must address fire reservoir corrosion protection and algae prevention.

VI. ELV and Intelligent Systems (GB 50314, GB 50311)

• Guest Room Control Unit (RCU): lighting, AC, curtains, SOS;
• BAS (Building Automation System): central monitoring of heating/cooling sources, AC, water supply/drainage, lighting;
• Banquet hall AV: 800㎡ banquet hall requires professional sound reinforcement, LED screen, simultaneous interpretation provision;
• 5 meeting rooms: each with independent AV system + centralized control;
• Wireless coverage: full coverage of guest rooms, public areas, banquet hall, garage;
• Security: CCTV, access control, intrusion alarm, parking management (200 spaces);
• Equipment rooms: ELV room in basement; attention to moisture protection, lightning protection, UPS.

VII. Elevator Discipline (GB/T 7588, JGJ 62-2014)

• 300 guest rooms: no fewer than 4~6 passenger elevators; recommend 1600kg (21 persons);
• Service elevators (freight): 2 units, 2000~2500kg, accommodating linen carts and food carts;
• Fire elevator: 1 unit, ≥800kg, independently arranged;
• Banquet hall and ADD restaurant have high traffic; recommend dedicated passenger elevators or escalators near the banquet hall;
• 5-minute handling capacity ≥12%~15%; five-star waiting time ≤30 seconds;
• Speed by building height: 10~15 floors 1.75m/s; 16~25 floors 2.5m/s.

VIII. Fit-Out Coordination Interfaces (Key Reminders)

• Ceiling elevations: banquet hall 7m, lobby void, corridor ceiling MEP coordination must be BIM-laid-out to avoid conflicts with fit-out features;
• Point provisions: guest room bedside, desk, bathroom, lobby bar, restaurant points must be developed in sync with fit-out;
• Access panels: all valves, fan coil units, luminaires, detectors require access panels; locations coordinated with fit-out;
• Kitchen, pool: waterproofing, moisture-proofing, and closure interfaces with fit-out to be locked in advance.

IX. Information Required from Owner/Architectural Discipline for Prompt Confirmation

1. Final building height, number of floors, classification (Class I high-rise?);
2. Floor-to-floor heights, ceiling elevations, structural beam depths;
3. Roof equipment area location, load-bearing, wind resistance requirements;
4. Equipment room locations (chiller plant, pump room, substation, generator room, ELV room, fire reservoir);
5. Shafts (fresh air, exhaust, kitchen exhaust, water, electrical) locations and quantities;
6. Kitchen process information (ranges, exhaust hood locations, gas/electric);
7. Pool process information (basin, circulation, heating);
8. Banquet hall, meeting rooms operating conditions and partition requirements;
9. Brand MEP standards (Marriott/Hilton/IHG, etc.) — different brands have detailed requirements for guest room fresh air, hot water, illuminance, elevator configuration; must be locked in early.

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X. Recommendations for Advancement

1. Initiate BIM MEP coordination immediately, especially basement, corridors, banquet hall, kitchen, pool areas;
2. Sanya climate special study: corrosion protection, typhoon resistance, dehumidification, fresh air pre-treatment — establish as a separate study;
3. Kitchen, pool, banquet hall as three major special subjects; recommend joint review by all disciplines;
4. Fire performance-based design (e.g., lobby void, large-space banquet hall) — coordinate with local fire review authority in advance;
5. Mock-up floor/room first to verify guest room MEP and fit-out coordination.

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If you can provide building height, number of floors, brand standard, and roof equipment area conditions, I can further help you calculate key parameters such as cooling/heating source capacity, transformer capacity, number of elevators, and fire water tank volume to specific values, and output an MEP system configuration recommendation table.