FAIRMONT HOTELS & RESORTS -DESIGN STANDARDS

FAIRMONT HOTELS & RESORTS · DESIGN STANDARDS
BACK-OF-HOUSE
4. KITCHEN AND FOOD PREPARATION
4.1. General Requirements
Provide kitchen space for Hotel and Function needs. A single main production kitchen
is preferred but could be subdivided into different preparation kitchens when the
Restaurants or the Ballroom and other Functions spaces are on different levels. The
kitchen is to be planned into specific and separated areas:
a) Receiving food and beverage goods
b) Main production
c) Bakery
d) Butcher shop
e) Food preparation
f) Garde manger
g) Food pick-up, beverage and service stations
h) Pot and pan washing areas
i) Trash rooms
j) Chef’s office
k) Assistant Chef’s office
l) Director of Food and Beverages office
m) Flower work shop
n) Banquet kitchen.
Configuration and planning of kitchen areas to be determined by specific program
requirements.
The main kitchen should be adjacent to the restaurants and also to the ballroom and
other meeting rooms. It should be linked to these spaces by generous service corridors.
Provide separate internal circulation between the different kitchen spaces. Close
proximity to the receiving space and to the service elevator. Service stands near food
preparation and pick-up lines. Conditioned trash room adjacent to the receiving dock.
4.2. Storage
Provide separate storage areas for dry, refrigerated and frozen goods (approximately
40% of net kitchen area).
Provide modular walk-in freezers and refrigerator.
All main storage areas to be close to the production Kitchen and located between the
Receiving Dock and the Kitchen receiving space.
REV. MARCH 2006 167
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