FAIRMONT HOTELS & RESORTS -DESIGN STANDARDS

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FAIRMONT HOTELS & RESORTS · DESIGN STANDARDS BACK-OF-HOUSE General Requirements (continued) Doors to the following rooms shall be hollow metal for security reasons and shall incorporate a card access with keypad lockset: a) Food stores b) China and silver dead storage areas c) Beverage stores. Glazed interior screens, typically of hollow metal with clear glass are essential in the following offices: a) Executive housekeeper’s office and general housekeeping b) Chief and assistant engineer’s offices c) Secretary’s and general maintenance offices d) Laundry manager and laundry area e) Chef’s office and kitchen f) Baker’s office g) Bake shop and kitchen h) Dishwashing steward’s office and dishwashing area i) Receiver’s office j) Security office k) Human resources reception area l) Assistant controller’s office and accounting offices m) Head cashier and staff cash-out room n) Garde manger and kitchen o) Rooms division manager, reservations and clerk’s office p) Purchasing office q) Computer manager’s office and computer room r) Telephone operator’s room and reservations s) Room service cashier’s office with opening for pass through t) Valet parking cashier’s office with opening for pass through. REV. MARCH 2006 146 © 2002, Fairmont Hotels and Resorts. All Rights Reserved.
FAIRMONT HOTELS & RESORTS · DESIGN STANDARDS BACK-OF-HOUSE General Requirements (continued) Employee lockers should be located on the same level as the entrance and adjacent to uniform store and issuing. Employee dining should be located adjacent to banquet kitchen in order to eliminate a separate dishwash area. Food and beverage stores, as well as engineering maintenance areas should be located on the same level as the truck dock and receiving area. REV. MARCH 2006 147 © 2002, Fairmont Hotels and Resorts. All Rights Reserved.
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