FAIRMONT HOTELS & RESORTS -DESIGN STANDARDS

FAIRMONT HOTELS & RESORTS · DESIGN STANDARDS
PUBLIC AREAS
Three Meal Restaurant (continued)
Maitre d’s station is to incorporate the following features:
a) Multi-line telephone and base station for cordless telephone
b) A 110V x 15amp duplex electrical outlet
c) Recessed light fixture to illuminate writing surface
d) Sloped writing surface with drawer and cabinet with adjustable
shelves.
Service stands (FF & E) (one every 35 seats) shall be provided at locations not
immediately adjacent to a seating arrangement. The incandescent lighting level in the
service stand area is to be kept as low as practical with a local wall box dimmer. Each
service stand will require the following features:
a) Duplex electrical outlet (UPS) for point of sale and telephone
b) Point of sale cable outlet
c) Telephone
d) Duplex electrical outlets.
Coat check storage space (approximately 45 ft 2 - 4.2 m 2 ) adjacent the maitre d' station.
Locate room lighting dimming control, background music volume control and ceiling
fan control at a service stand and out of guests’ sight or in a control niche adjacent the
maitre d’s stand.
2.5. Specialty Restaurant
This restaurant should provide a fine dining experience for hotel guests (allow 30 ft 2 –
2.8 m 2 per seat). It is very important that the interior design of the room creates a rich,
warm, friendly and welcoming ambience without being formal. Main entry doors
should be of “open” design, e.g., wrought iron to be able to showcase the room when
closed.
The Specialty Restaurant should be easily accessible from the main lobby and adjacent
or linked to the main kitchen. It should be visible from the public circulation area.
Exterior views from the dining area are desirable.
Service vestibule, service stations, maitre d' station, coat check and table mix
requirements similar to Three Meal Restaurant.
Locate room lighting dimming control and background music volume in a control niche
adjacent the maitre d’s stand.
Table sizes and mix similar to Three Meal Restaurant.
REV. MARCH 2006 62
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