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1、 ADDITIONAL POINTS FOR FOOD&BEVERAGE DESIGN PREFERENCE(CHINA)(Updated September 2010)In addition to Starwood design standard,kitchen design reference and minimum product guideline,this preference is another reference for designers and kitchen consultant in the area of operation and practical concern
2、s as according to the current Chinese market 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 Seasonal
3、Taste(Westin)/Feast(Sheraton)/Latest Recipe(Le Meridien),5 elements for the buffet are Dessert/Cold/Chinese hot/Western hot/Other Regional Specialties,i.e.Asian or mid east or South America-Buffet Lines:Buffet counter prefer show kitchen with action kitchen range behind,please do NOT design buffet c
4、ounter against the wall-Dough Stick:Very important for Chinese,must be freshly made during breakfast.A nice designed deep fryer should be included in show kitchen facility-Soy Bean Milk:Another key element to be kept for Chinese breakfast.For example,a mill made by stone should be included as showma
5、nship-Local Breakfast:Consider to have facility special for local breakfast,for example,cooking facility for Guo Tie/Sheng Jian Bao -Dessert Section:Dessert section should be designed closer to the restaurant entrance,for first wow attraction.Dessert section also needs showmanship.Chocolate/pastry s
6、how case/fruits/ice cream will be the minimum items to be included -Chocolate fountain:Chocolate fountain should be designed for children friendly,prefer build-in fountain base and lower than normal buffet counter,i.e.650mm-Pastry/cake showcase:this showcase should be customer friendly as well,i.e.c
7、ould be reached by guest,pastry drawer will be preferred-Hot Dessert:Always have one hot dessert facility for lunch and dinner buffet -Cold Section:In addition to standard cold cuts/shell fish seafood/sushi show/mixed salad etc.consider at least one local special for this section and have kitchen fa
8、cility accordingly-Ice well:will require individual ice well for salad and shell fish,as much as possible to include at least 4 ice wells for the section -Chinese Noodle:Noodles MUST be the focus,variety as according to different market requirement,i.e.La Mian,Jiaozi,Wonton-Chinese Hot Pot:Maybe con
9、sider beside the dim sum counter-Chinese BBQ/Beggars Chicken/Roasted Duck/Roasted Lamb/:At least one special kitchen equipment to be included 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 C
10、hinese and also created interaction between chefs and guests,could be used as one of the feature-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 l
11、ot activities and showmanship.For example,tempura,seafood charcoal grill,Mongolia grill,huge clay pot soup,Arabic/Indian/Turkish specialties-Service Bar:Prefer service bar to be located in back of the house,near in room dining office-Cashier Counter:Prefer cashier counter to be located in back of th
12、e house-BOH Function:With new operation concept for All Day Dining restaurant,move BOH facilities to restaurant area as show kitchen,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 if space allows,to design
13、Main Kitchen/bulk kitchen at the BOH of All Day Dining restaurant-BOH Pastry Kitchen:If space allows,prefer to design Pastry Kitchen by the back of All Day Dining restaurant,or back to back by dessert counter to enhance showmanship.-All day dining Pot Wash:it is comment sense that pot wash should be
14、 located back to back to the show kitchen,i.e.straight behind the show kitchen 2.Chinese Restaurant-Cuisine Mix:As a model,a“Cantonese+Local Cuisine”will be the future direction for most of our Chinese Restaurant.Kitchen consultant should design the equipment where meet the requirement -Main Dining
15、Hall:In most of the secondary cities,main dining hall should keep as minimum as 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):?4 sections MUST be included f
16、or each PDR,i.e.dining area/waiting area/pantry/toilet?Priority is(1st)dining area=(2nd)waiting area=(3rd)pantry=(4th)toilet -PDR Pantry:Each PDR should have its own pantry,in this pantry,should include facilities(by kitchen consultant):-?Build-in warmer for soup bowl/bone plate?Build-in mini bar fo
17、r soft drinks?Build-in towel warmer?Hot water facility?Hand Basin-PDR TV set:should NEVER be located at the back of the host-PDR Open Pantry:?For VVIP rooms,an open pantry will be designed for showmanship?This pantry counter design should be in a style of bar counter rather than pantry,residence sty
18、le will be preferred?A set of induction plate to be included for a la minute cooking.?wine racks may be included?Exhaust is optional for this area-F&B Sales office:?This is a show office in public area designed for F&B Sales?This office prefer to be located in the Business Center?Facilities include-
19、desk with build-in computer for Table Management System-coffee table with chairs for presenting/discussing menu with guest-coffee machine and tea service facility-Fax machine-Magazine/menu rack-File cabinet?This is mandatory requirement for all brands with Chinese restaurant-Service Bar:Prefer to be
20、 located in the back of the house-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 interview or reception,as function of presenc
21、e 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 be nice to have in the rest room.-Coffee B
22、reak Facilities:?Coffee Break facilities should be designed as a part of feature at Ballroom Foyer and Function(Meeting)Room Foyer?This area should be designed for the function where can provide fresh food and beverage items for guest?So the equipment should include coffee/tea facility,mini oven,jui
23、ce dispenser,upright fridge,etc.?Bar counter or communal table top maybe included in this area?Seating arrangement could be optional?It is important that facilities in this area should be designed in a residential way that those equipments maybe hidden while there is not in use.-Banner hanger&Spot L
24、ight:Consider Chinese market,large meetings will require banner hanging inside the ballroom or function rooms,it is preferred to design banner hanger by relevant side of the wall from ceiling.Also,please consider spot lighting design from the ceiling near.-Banquet Foyer Lighting:Take consideration o
25、f designing spot lighting in ballroom foyer,for the function of having buffet event in 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 incur
26、vate angle instead of right-angle,same apply for stainless steel cabin or freezer/chiller-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 All Day Dining kitchen,which
27、in considering of saving investment/manning,if not,then the 2nd preferred venue will be located in 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 Fre
28、ezer:Would suggest to use ice mould instead 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:should have its own Preparation Area f
29、or Canteen Kitchen,to avoid peak hours operation in Commissary Kitchen 8.Hygiene Requirement-HACCP:To implement 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.-R
30、eceiving Area facilities:?Sanitizing facilities needed,?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 September 2010
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