FAIRMONT HOTELS & RESORTS -DESIGN STANDARDS

FAIRMONT HOTELS & RESORTS · DESIGN STANDARDS
BACK-OF-HOUSE
5. RECEIVING AND PURCHASING
5.1. Loading Area
The loading dock is the main lifeline of the hotel and is where loading and unloading
hotel supplies, food, furnishing and other related items take place.
Truck access should be completely concealed from guest view and hearing.
Provide a minimum of two service bays and one additional bay for the trash
compactor/container.
Overhead clearance for the service bays: 14’0” (4.3 m).
Height of dock may vary due to building floor elevations. However height of 3’0”
(0.9 m) to 3’6” (1.1 m) is desirable. A 4’0” (1.2 m) wide ramp should be incorporated
for hand trucks as well as a recessed ladder or steps.
Locate near service elevator core and service circulation areas and preferably close to
the kitchen dry and cold storage.
Deep stainless steel double sink unit and work surface, on floor mounted frame with
two wall mounted tap sets with swivel spouts and two flexible spray faucets with wall
brackets (see Fairmont Hotels and Resorts Standard Details)
The loading dock area should incorporate the following features:
a) Duplex electrical outlet for weigh scale adjacent to receiver’s
office
b) Floor drain adjacent weigh scale
c) Cold water hose connector for washing down
d) 110V 20 amp electrical outlet (separate circuit) adjacent to hose
connector for high pressure water wash down unit
e) Electric dock levelers
f) Weatherproof duplex electrical outlets
g) Truck bumpers at edge of truck dock
h) Floor drains
i) In colder climates truck dock to be heated by thermostatically
controlled forced air unit heaters
j) All exposed vertical edges to have 3” x 3” x ¼” (7.6x7.6x 0.6 cm)
thick x 4’6” (1.4 m) long (steel angle
k) Protect exposed overhead door guides with bollards
l) Intercom from exterior of truck dock gates to receiver’s office
REV. MARCH 2006 169
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