§ 407. Hotels

A. General Standards. The following standards govern both new construction of and renovation of existing hotels:

1. No kitchen or food preparation facilities are allowed in individual units regardless of form of ownership and use pattern.

2. Individual accommodations shall not be less than two hundred forty (240) square feet including closets but not bathrooms.

3. Dimensional Requirements. The dimensional requirements set forth in the following table shall apply:

		Existing Structure	New Structure
Min. Developable Land		40,000 square feet	80,000 square feet
Max. Lot Bldg. Coverage
	Main Bldg.	25%	15%
	Accessory Bldgs.	10%	10%
Max. Lot Coverage		50%	30%
Frontage		N/A	300 ft. per 25 units plus 100 additional feet per additional 10 units
Setbacks
	Front	N/A	50 ft. OR same as adjacent buildings within 500 ft.
	Side	N/A	25 ft.
	Rear	N/A	25 ft.
Orientation		N/A	Major facade parallel to road
Height Limit		N/A	35 ft. OR same as adjacent structures within 500 ft.

 

a. Other dimensional standards are as set forth for each zone.

4. Standards for Renovation of Existing Buildings. The development of hotels within existing structures shall conform to the following standards governing renovations, additions and occupancy:

a. The lines, bulk, materials, appended elements (i.e., porches, etc.) and architectural details shall be in character with and subordinate to the original building; this applies to all additions and external modifications and concerns the preservation of trim, fenestration and ornamentation characteristics.

b. Accommodation uses within structures previously used for such purposes shall, at the discretion of the Planning Board, be allowed exemption from specific dimensional requirements.

c. Any facility so permitted shall be ineligible for any consideration of expansion for at least five (5) years following the issuance of a building permit.