Not a 101 Guru, just happen to have a 2012.
It's not a Lodging or Rooming House, with the kitchens.
So, from what I can gather, by default, it is an "Apartment Building".
"A building or portion thereof containing three or more dwelling units with independent cooking and bathroom facilities."
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cda,
Beginning in Section 6.1.8 [ `15 NFPA 101 ] and after,
the "16 or fewer persons" is mentioned, but none with
an independent Kitchen [ i.e. - cooking facilities ] in it.
Otherwise, in Section 6.1.8.1.5 describes an Apartment
type bldg., "with" independent cooking & bathing
facilities in it.
What are you looking for ?
**fatboy** beat me to the posting !
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How can it be an apartment
When people are transient
I just went to a online dictionary to look up the definition of apartment. What you describe certainly fits the definition of an apartment. Nothing in the definition refers to the length of time somebody has to reside in it. I don't see anything else to call it other than apartment as far as code is considered.
You rang? 101 classifies them as classified as Hotels based on the "transient" nature of occupants. Back in our day we called that flop houses. One could also be correct to classify them as unit number Apartment but for a test purpose you would use:
View attachment 2462
View attachment 2463
What's more dangerous, the cooking or transientness? Is there anything that prohibits a kitchen in a hotel?
What about the problem
This is less than 16 people
Each unit has a kitchen??
So does not meet the black and white for a 101 hotel
The "black and white" no it doesn't. However in the annex provided, is the intent and from a legal standpoint it would stand the test. Is you concern that the <16 structure is not sprinkled or just that 101 classifies them as a hotel occupancy?
Transient occupancy means the occupants are less familiar with the building, any issues in the building, and have a less intimate "relationship" to other occupants. This reduces situational awareness, means occupants are less likely to warn others of a problem and are more likely to have an issue with problematic building equipment. The NFPA 101 Handbook has some good text explaining the hazards of this, and pretty much all codes address it by requiring safety enhancements in traditional "transient accommodation" occupancies (hotels, motels, Inns, B&B's, etc). I think we all can agree there are more stringent rules for hotels than apartment buildings, but we do know hotels can have kitchens, but alas, nearly the most stringent rules have already been applied based on the occupancy.What's more dangerous, the cooking or transientness? Is there anything that prohibits a kitchen in a hotel?
Sorry missed cooking vs. "transientness" at first. The problem is short term rentals in multiple dwellings puts these both together.What's more dangerous, the cooking or transientness? Is there anything that prohibits a kitchen in a hotel?