F&B design preference _April 2009_-资源文档资料整理者.pdf

《F&B design preference _April 2009_-资源文档资料整理者.pdf》由会员分享，可在线阅读，更多相关《F&B design preference _April 2009_-资源文档资料整理者.pdf（4页珍藏版）》请在淘文阁 - 分享文档赚钱的网站上搜索。

1、 ADDITIONAL POINTS FOR FOOD&BEVERAGE DESIGN PREFERENCE(Updated April 2009)In addition to Starwood design standard,kitchen design reference and minimum product guideline,this preference is another reference for designers in the area of operation and practical concern as according to the current marke

2、t requirement.In order to catch up with the F&B trend,in line with market updates and competitive demand,this Design Preference may be reviewed and updated from time to time.1.All Day Dining Buffet-5 Elements:In details to the standard concept,for Taste(Westin)/Feast(Sheraton)/Latest Recipe(Le Merid

3、ien),5 elements for the buffet are Dessert/Cold/Chinese/Western/Other Region Specialties,i.e.Asian or mid east-Buffet Lines:Buffet lines prefer show kitchen with action behind,NOT against wall-Dough Stick:Very important for Chinese,must be freshly made during breakfast.A nice designed deep fryer sho

4、uld be included in show kitchen facility-Soy Bean Milk:Another key element for Chinese breakfast.For example,a mill made by stone should be included as showmanship-Local Breakfast:Consider to have facility special for local breakfast if necessary,for example,cooking facility for Guo Tie/Sheng Jian B

5、ao -Dessert Section:Dessert section should be designed closer to the restaurant entrance,for first wow attraction.Dessert section also needs showmanship.-Hot Dessert:Always have one hot dessert facility for lunch and dinner buffet-Cold Section:In addition to standard cold cuts/shell fish seafood/sus

6、hi show/mixed salad etc.consider at least one local special for this section and have kitchen facility accordingly-Chinese Noodle:Noodles MUST be the focus,variety as according to different market requirement,i.e.La Mian,Jiaozi,Wonton-Chinese Hot Pot:Maybe consider beside the dim sum counter-Chinese

7、 BBQ/Beggars Chicken/Roasted Duck/Roasted Whole Lamb/:Consider special kitchen equipment for showmanship -Local Special:Must have at lease ONE special design for local feature,with kitchen equipment support -Brazilian BBQ:This is well accepted by Chinese and also created interaction between chefs an

8、d guests-Western Special:Additional action show for pizza oven,grill and pan fried,rotisserie etc.-Special Features:Other Special Features need to be implemented in consider with local market requirement,with a lot activities and showmanship.For example,tempura,seafood charcoal grill,Mongolia grill,

9、huge clay pot soup,Arabic/Indian/Turkish specialties-Service Bar:Prefer service bar instead of bar counter in the restaurant-Cashier Counter:Prefer cashier counter designed in BOH-BOH Function:With new operation concept for All Day Dining restaurant,move BOH facilities to restaurant area as show kit

10、chen,remain only 6 functions in the BOH,i.e.Cold Kitchen/Chiller/Dishwashing/Room Service/Pantry/Service Bar-BOH Main Kitchen:As much as possible,to design Main Kitchen at the BOH of All Day Dining restaurant-BOH Pastry Kitchen:If space allowed,prefer to design Pastry Kitchen by the back of All Day

11、Dining restaurant,or back to back by dessert counter to enhance showmanship.2.Chinese Restaurant-Cuisine Mix:As a model,a“Cantonese+Local Cuisine”will be the future direction for most of our Chinese Restaurant-Main Dining Hall:In most of the secondary cities,main dining hall should keep as minimum a

12、s possible to the capacity around 50 to 60,exception will be in the province like Guangdong,which Yam Cha will be the main activity of Chinese Restaurant dining hall -Private Dining Room(PDR):As much as possible to include toilet facility as part of the PDR-PDR Pantry:Each PDR should have its own pa

13、ntry,in this pantry,should design?Build-in warmer for soup bowl/bone plate?Build-in mini bar for soft drinks?Build-in towel warmer?Hand Basin-PDR:TV set should NEVER be designed to put at the back of the host-PDR Show Kitchen(Open Pantry):For VVIP rooms,maybe design a nice show kitchen with inductio

14、n set for a la minute cooking,wine racks may also be included-F&B Sales:A space design for F&B Sales,a desk with build-in computer for Table Management System,coffee table with 2 chairs for presenting/discussing menu with guest,a coffee machine and tea service facility.Fax machine will also be neede

15、d.-Service Bar:Prefer service bar instead of bar counter in the restaurant-Cashier Counter:Prefer cashier counter designed in BOH 3.Lobby Lounge-Pantry:Pantry is a MUST for Lobby Lounge storage and BOH preparation 4.Banquet-VIP Meeting Room:At least 1 VIP Meeting Room is required for government inte

16、rview or reception,as function of presence chamber,this room will preferred to be designed for at least 9+9 sofa in U shape(ideally around 100m2)-VIP Meeting Room:This meeting room will be also preferred to be designed close to the main Ballroom,and with toilet and rest room facilities.TV set will b

17、e nice to have in the rest room.-Coffee Break Facilities:Will be preferred to design Coffee Break facilities as a part of design feature at Ballroom Foyer or Function(Meeting)Room Foyer-Banner&Spot Light:Consider Chinese market,large meetings will require banner hanging inside the ballroom or functi

18、on rooms,it is preferred to design banner hanger by relevant side of the wall from ceiling.Also,very important carefully consider lighting design by the ceiling near.-Banquet Foyer Lighting:Take consideration of ballroom foyer lighting design,for the function of having coffee break facilities or buf

19、fet lines set up by the area.5.Kitchen in General-Kitchen Floor(I):Should always at the same level with restaurant,no ramp or staircase from kitchen to avoid breakage-Kitchen Floor(II):Kitchen floor tile/anti-slip coverage,with incurvate angle instead of right-angle,same for stainless steel cabin or

20、 freezer/chiller,or any equipment-Drainage:Drainage should be sealed/covered as much as possible,and must be sealed in Pastry Kitchen/Cold Kitchen/Bar-Main Kitchen:Move the main kitchen function back to back to the ADD kitchen,this is preferred special for China market,which in concern of saving inv

21、estment/manning,if not,then the 2nd preferred venue will be Banquet Kitchen 6.Commissary Kitchen-Preparation Flow:Must have entry and exit for each individual function,should never across or overlap in route,same apply for garbage transportation-Ice Carving Freezer:Would suggest to use ice mould ins

22、tead of artist carving,so will need larger freezer for storage 7.Canteen and Canteen Kitchen-Hand Basin by Entrance:It is required to install hand basin by the entrance of Staff Canteen,by hygiene standard-Preparation Area:Prefer to have Preparation Area for Canteen Kitchen,to avoid peak hours opera

23、tion in Commissary Kitchen 8.Hygiene Requirement-HACCP:To implement as much as possible HACCP standard for hygiene requirement-Loading Bay:To have as much as possible implementing a 4 car parking space for different receiving function,i.e.seafood,vegetable,meat and poultry.-Receiving Area:Sanitizing

24、 facilities needed,i.e.3 large sink,hand basin,high pressure gun,4 X 3 layer stainless steel shelf for transportation basket(different color for seafood/vegetable/meat/poultry)-Hand Basin:Hand basin is a must in every individual section of the kitchen,include loading bay and Staff Canteen-HygienistLab Room:A separate room and lab room should be designed for lab testing VH/F&B Design Preference/Updated April 2009