FAIRMONT HOTELS & RESORTS -DESIGN STANDARDS

FAIRMONT HOTELS & RESORTS · DESIGN STANDARDS
BACK-OF-HOUSE
2.5. Employee Cafeteria
Provide lounge (approximately 1,300 ft 2 – 121 m 2 ) and dining facilities dedicated for
employee use. Allow for non-fixed tables and chairs. Accommodate hot cooking line
and food service support area.
The minimum number of seats required should be calculated according to the following
formula: number of guestrooms x 0.67 divided by 4.
Allow 20 ft 2 (1.9 m 2 ) per seat.
Locate off service circulation, near kitchen. Exterior views are desirable.
Duplex electrical outlets for housekeeping, TVs and pay phones.
Separate circuit 110V x 20 amp electrical outlet for drink vending machine and cold
water drinking fountain.
Ceiling speakers for background music with volume control in food servicing area.
One wall mounted notice board size 4’0” long x 3’0” high (1.2 x 0.9 m).
Wooden chair rail 34” (86 cm) at center line AFFL.
2.6. Employee Washrooms
The main washrooms form part of the staff locker room and must be carefully, but
functionally designed to demonstrate Fairmont Hotels and Resorts’ concern for its staff.
Provide an employee washroom at each guestroom floor adjacent to maids closet.
2.7. First Aid Station
Provide an office/first aid facility (approximately 300 ft 2 – 28 m 2 ) to attend to
employees’ first aid needs. Allow for concealed space to accommodate a bed. Provide a
first aid counter and storage.
Preferably locate first aid service off service circulation near human resources offices.
2.8. Training Room, Staff Meeting Room
Provide a meeting room facility (approximately 450 ft 2 – 42 m 2 ) to accommodate
education, staff meetings and other personnel activity.
Located near the human resources office the room shall have the following features:
a) Recessed motorized projection screen
b) Marker board and pin up type wall covering
c) Presentation rail
REV. MARCH 2006 157
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