Module

10
Food & Beverage
Production Facilities

INTERNATIONAL

Design Standards
January 2009
10 - Food & Beverage Production Facilities Marriott Hotels & Resorts - International

Contents
10.1 Overview 1

10.2 Foodservice Planning - General 2 Food & Beverage Production Facilities

10.3 Space Planning 4

10.4 Code Compliance and Standards 8

10.5 Kitchen Hood & Duct (Fire Suppression) 9

10.6 Mechanical / HVAC <15A> 10

10.7 Plumbing 12

10.8 Electrical 14

10.9 Hotel Systems (Data & Telephone) 15

10.10 Construction Requirements - General 15

10.11 Kitchen Equipment 17

10.12 Kitchen Fixture Materials and Fabrication 19

10.13 Receiving 20

10.14 Pre-Processing 21

10.15 Storage 23

10.16 Cold Preparation 26

10.17 Bakery 28

10.18 Beverage Storage 29

10.19 Ice Production - Main Kitchen 30

Contents Continued on Next Page >>

Module Organization
• This Module is a part of an integrated series of 17 Modules.
• Coordination with information from other Modules is required.
• The reference symbol <XX> is used to indicate a Module reference that
includes additional information.
Marriott Confidential & Proprietary Information
The contents of the Design Standards are confidential and proprietary to
Marriott International, Inc. and may not be reproduced, disclosed, distributed
or used without the express permission of an authorized representative of
Marriott.
Copyright, Marriott International, Inc., unpublished material. All rights reserved.

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Contents
Functional Area Requirements 10.20 Main Kitchen / Banquet Production 31

10.21 Banquet Beverage Area 33

10.22 Kitchen Offices 33

10.23 Closing Room 36

10.24 Buffet 37

10.25 Banquet Pantries 37

10.26 Three Meal Restaurant Production Line 38

10.27 Food Pickup Line (Chef’s Counter) 40

10.28 Server’s Stations 42

10.29 Specialty Restaurant Kitchen 43

10.30 Pot Washing 44

10.31 Warewashing 45

10.32 Bars & Pool Kitchens 46

10.33 M.I. Greatroom Pantry 54

10.34 Concierge Lounge Pantry 55

10.35 Room Service 56

10.36 Mini-Bars (Guestrooms) 57

10.37 Guestroom / Suite Pantries 57

10.38 Ice / Vending - Housekeeping 58

10.39 Dishwashing - Glassware 58

10.40 Employee Dining 59

10.41 Trash Holding - Refrigerated 60

10.42 System Coordination 60

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10.1 Overview
A. Module Objectives: This Module guides the Marriott project
design team with the coordination, development, design
and installation of foodservice facilities and the following
criteria.
1. Outlines the parameters established for the hotel
minimum standard requirements and components of
foodservice operations.
2. Defines design standards and ensure quality and
consistency among foodservice operations worldwide.
3. Identifies the coordination required in other Modules.
B. Foodservice Objectives:
1. Design and construct foodservice facilities with a high
priority for sanitation and food safe materials.
2. Provide foodservice facilities with heavy duty
equipment considering factors such as:
• Labor efficient design with appropriate work flows
• Life cycle value
• Low maintenance
• Ease of use
• Cleanability and sanitation
• Safety
3. Comply with Marriott designs and standards regardless
of less stringent governing interpretations or practices
at site locations.
C. Design Assumptions for Typical Facility:
1. 300 Guestroom business hotel
2. One Lobby Lounge with beverage service
3. Three Meal per Day Restaurant
4. Possible Leased Restaurant
5. Specialty Restaurant
6. 929 m² (10,000 sq. ft.) of Function spaces; see Module <6>
7. Adjust quantities of larger or smaller facilities
proportionally as appropriate.
D. Equipment Specification Packages: Contact Marriott for
current 4-KE and 5-SU Package requirements and list.
E. 4-KE Package: Permanent equipment, hard wired and hard
plumbed is part of the “4-KE Kitchen Equipment Package”;
examples include espresso machine, storage shelf, oven,
etc. (see Marriott property list for examples).
1. 5-SU Package: Attachments and accessories ordered
with the supplies package (i.e. 5-SU).
a. Mobile or temporary equipment considered as
part of the 5-SU smallwares; examples include
banquet carts, glass racks, blenders, etc.
b. Design and plan for 5-SU equipment supplies.

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2. Coordination:
a. Point of Sales (P.O.S.): See Module <13A> for
systems equipment.
b. Electrical Service: Indicate location of terminals
and printers on plan and provide electrical outlets
to accommodate equipment.
F. Warranty: Provide one year (warranty begins when Marriott
occupies facility) on parts and labor for foodservice
equipment. Provide a five year warranty on refrigeration
components (compressor, condenser, evaporators, etc.)

Food & Beverage Production Facilities

10.2 Foodservice Planning - General
A. Market Study: Analyze market conditions, demand,
competition and other influences to determine appropriate
restaurant and menu concepts.
1. Prior to design, perform analysis of market specific
conditions to determine relevant operations and space
allocation requirements.
2. From the market study, identify the following site
characteristics:
• Import laws
• Availability of products
• Labor cost / wage rate
B. Impact on Planning and Space Allocation: Geographic locations
(effecting products) and markets (effecting wages), drive
the kitchen size and support facilities.
1. Wages: Wage rates determine the flow of service and
design of kitchen spaces and adjacencies.
2. High Wages:
a. Minimize full time equivalent (FTE) Employees
b. Automate processes
c. Minimize number of trips with increased capacity
of hot / cold holding equipment for service items
d. Close adjacencies of related functions
3. Low Wages:
a. Use runners to stock and resupply stations
b. Larger facilities as required to support more
personnel
c. Impact on Employee housing and dining
requirements
4. Products / Imports: Availability of products and import
laws determines the need to make or buy certain
products, including prepared breads and packaged
meats.

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5. High availability of products require:

a. Preference to buy products
b. Eliminate relevant pre-prep functions
c. Storage facility sizes which are dependent on de-
livery frequency
6. Low availability of prepared and packaged products
require:
a. Preparing products on site from raw state
b. Modular units required for additional processes
such as Butchery, Fish Processing, Bakery, etc.
c. Storage facility capacities typically increase
accordingly
7. Energy Conservation: Provide energy saving and
proven innovations wherever possible. Coordinate
with Module <15>. Areas to provide energy saving
equipment include:
• Variable speed exhaust fans
• Low volume exhaust hoods
• Efficient refrigeration and monitoring systems
• Low water consuming ware washers
• Energy Star listed equipment

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10.3 Space Planning

A. Process Flow: See the example, "Main Kitchen Relationship
Diagram", Figure 10-1
1. Functions and Adjacencies: Arrange kitchen functions
and adjacencies to follow flow of products from
receiving through to Kitchen finished product areas.
2. Kitchen: Provide one centralized, main kitchen used
for common processes.
B. Spatial Parameters - General: Use the following "Table:
Kitchen Planning", Figure 10-2, to estimate the initial space
programming requirements (in meters and / or square feet)
for foodservice, preparation and storage.
1. Rooms / Areas: Provide the following:
a. Rectangular shaped rooms
b. Spaces without “dead” corners
c. Straight and even wall lines
d. Open spaces without unnecessary partitions and
walls
e. Maximize usable wall space for kitchen equipment.
f. Ceiling Heights: 3 m (10 ft.) minimum

Main Kitchen Relationship Diagram

Recieving
Ballroom and
Meeting
Rooms
Can Wash Bakery

Service Corridor

Butcher Shop

Employee Dining
Kitchen

Specialty
Three Meal a Day
Restaurant
Restaurant

Figure 10-1

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Table: Kitchen Planning (square feet) Figure 10-2

Use the Facilities Summary values to fill-in the formulas below:
Note: Calculations for 1A, B, C, D, E & 2 produce numeric factors used in the calculation below and not true
area sub-totals.
1A - Food Outlets
seats x 5 sf / seat if connected to main kitchen = sf
seats x 10 sf / seat if not connected to main kitchen = sf
1B - Beverage Outlets
seats x 1 sf / seat if no separate kitchen required = sf
seats x 3 sf / seat if small kitchen/pantry is required = sf
= Total seats (use Food Outlet 1A count in 3A & 3B below)
1C - Function Areas
total sf x 0.15 1C = sf
1D - Employee Dining (includes seating area)
staff count x 3 sf / staff member 1D = sf
(enter total staff count for property)
1E - Room Service
keys x 1 sf / key 1E = sf
(add all items above) Sub-Total: 1 = sf
2 - Main Kitchen Factor
sf x 1.2 2 = sf
(enter sub-total sf from 1 above)
3A - Bakery (if included)
seats x 2 sf / seat = sf
(enter dining seat count from 1A)
sf x 0.03 sf = sf
(enter total function area from 1C)
Bakery sub-total area (add above two sums) 3A = sf
3B - Butcher (if included)
seats x 0.5 sf / seat = sf
(enter dining seat count from 1A)
sf x 0.01 sf = sf
(enter total function area from 1C)
Butcher sub-total (add above two factors) 3B = sf
3 - Kitchen (add four items above: 1, 2, 3A & 3B) * Project Total: = sf
3
* Note: in low skill labor regions overall size may increase by 10 to15%
Food and Beverage Storage: Typically, 25% of the Kitchen project total (from 3 above) is F&B storage with 75%
dedicated to production space (in areas of limited product availability storage needs may increase by up to 25%).
Imperial to Metric Conversion Program Area Exclusions
1 sf = 0.0929 sm The program areas calculated above are “net”
usable areas that exclude the following:
• Columns, shafts and utility spaces.
• Cart and can washing.
• Service corridors.
• Trash, garbage and recycling facilities.

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2. Columns / Shafts: Minimize quantity and size of column

and shaft protrusions in kitchen space where possible.
3. Corridor / Door / Elevator Widths:
a. Provide circulation paths capable of accommodating
pallet size deliveries.
b. Usually requires double doors.
4. Aisle Widths:
a. Maintain 0.91 m (3 ft.) minimum marked aisle
widths in compliance with code and governing
regulations for kitchen area exit corridors and
pathways without obstructions from carts,
warmers, chairs, storage items, etc.
b. Maintain minimum of 1.5 m (5 ft.) aisles for 2 way
traffic, cart traffic and back-to-back processes.
C. Adjacencies of Processes: Adjacency or location is based on
flow of product through facility.
D. Entrance to Main Kitchen / Dining: Design entrance with
baffled vestibule to prohibit light, noise and views from the
kitchen to the dining area.
1. Traffic Flow: Circular flow into dish washing then to
Service Line and out past Service Station. Avoid traffic
cross flow.
2. Doors: Where possible, minimize doors within
the kitchen circulation areas. Provide doors for the
following:
a. Fire / Smoke / Exit Doors: Provide rated doors for
fire and life safety. If a fire rated wall separation
is required by code between the main kitchen and
dining area, then plan the vestibule to include an
additional set of fire rated doors held open during
normal operating conditions by an automatic hold
open / release device. Fire rated doors include the
following:
• Self closing device
• Latching mechanism
• Automatic electric hold open / release device
tied to fire alarm system
b. Non Rated Doors: Provide push / pull function
and vision window. If automatic, electric eye door
activation is required by Marriott.
c. Temperature: Provide doors between rooms with
different design temperatures.
d. Storage / Security: Provide doors with locks at
rooms and areas requiring security.

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e. Light Weight Traffic Door: Provide double acting

pass doors with vision window when doors do not
require a functional rating.
f. Size: To accommodate bulk material and pallet
movement, provide door and opening widths of
1.07 m (3'-6") or larger.
E. Office Spaces: Adjacent to or in kitchen area, provide
dedicated offices for the following:
• Chef
• Restaurant Manager (if programmed)
• Storeroom supervisor (desk only within storeroom)
• Banquet Manager / Maitre d’ Catering (accessible to
public area)
F. Banquet Kitchen: Banquet areas are preferred on the same
level as the Main Kitchen. Provide separate A’ La Carte
food production facilities to service Ballroom with banquet
prep, banquet plating and food preparation line, dry and
refrigerated storage, warewashing and pot and silver
washing area when one or more of the following occur:
1. Ballroom is located on a different floor than main
kitchen (not preferred).
2. Main Kitchen size, capacity, design, location, or
operation is not capable of efficiently servicing the
Ballroom.
3. Banquet seating capacity exceeds 1,500 seats.
G. Employee Restrooms: See Module <8B>. Locate facilities
near (not to exceed 60 m (200 ft.) and accessible to kitchen
space when applicable.
1. Provide minimum 1 unisex restroom per floor when
foodservice facilities are located on multiple floors.
2. Provide stainless steel sink with touchless, hot and cold
water mixing valve control (foot or sensor operation)
with drain connected direct to waste system.
3. Provide soap and towel dispensers at each sink.

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10.4 Code Compliance and Standards

A. Architectural and Design Standards - General: Provide design,
equipment and construction of facilities, at a minimum, in
compliance with, or comparable to, foodservice sanitation
and safety codes practiced in the United States by Marriott
and as required by the governing codes. Submit conflicts
concerning codes and standards compliance provisions to
Marriott for resolution.
1. Material Standards: Recognized building material,
testing and fabrication standards:
• American National Standards Institute (ANSI)
• American Society for Testing and Materials
(ASTM)
• Underwriters Laboratories (UL)
2. Foodservice Code Standards: Recognized foodservice
code and fabrication standard:
• National Sanitation Foundation (NSF)
3. Construction / Design Code Standards: Recognized
construction and design code standards:
• International Building Code (IBC)
• National Fire Protection Association (NFPA)
• American Gas Association (AGA)
• American Society of Mechanical Engineers (ASME)
• Americans with Disabilities Act (ADA)
4. Health Department: Design facilities in compliance with
governing Department of Health provisions.
B. Foodservice Health Provisions:
1. Hand Sinks: Stainless steel; locate within a 6 m (20 ft.)
radius of food preparation, production and warewashing
areas.
a. Connect hand sinks direct to waste system.
b. Provide touchless hot and cold water controls (foot
or sensor operation).
c. Isolate from work surfaces to avoid
contamination.
2. Soap / Towels: Provide soap and towel dispensers at
hand sinks. Coordinate with Operations to identify
type and supplier.
3. Grease Disposal: Connect pot sinks and other grease
wastes (not grinders / disposal waste machines) to
grease traps.
4. Back Splashes: 15 cm (6 inch) high for worktables and
counters against walls. Seal to wall with food safe,
100% silicone sealant.

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5. Cleaning Clearance: Provide 10 cm (4 inch) minimum

clearance for cleaning at stationary equipment not sealed
to walls. Maintain 15 cm (6 inch) minimum clearance
for equipment above floor (including undershelves) for
cleaning.
6. Exhaust Ventilators: Provide stainless steel wall finish
on walls to tile floor base, behind cooking appliances
and adjacent to exhaust ventilators.
7. Storage: Lockable; separate chemical from food storage.
8. Finishes: Provide safe, easy to clean finishes for floors,
ceilings and walls of food prep and production areas.
9. Paint / Coatings: Provide durable, non‑toxic, non‑dusting,
non‑flaking, mildew resistant, NSF approved coatings;
suitable for foodservice areas.
10.5 Kitchen Hood & Duct (Fire Suppression)
A. General Requirements: See Module <14>. Provide fire
suppression at locations involving food production cooking
that produce grease laden vapors and when wood or
charcoal equipment is used. Provide automatic shutdown
of electric, gas and supply air. <15>
B. Required Systems: Subject to provisions of governing code
(U.S. and Canada) requirements and Marriott Corporate
Fire Protection review:
1. Wet Chemical System: When water mist system cannot
be used, provide Ansul Piranha dual agent (suppression
system).
C. Coordinated Functions: Design the fire suppression system
<14> to perform the following actions when activated:
1. Send alarm to the fire alarm panel.
2. Trip gas solenoid to shut off gas under hood.
3. Trip electric shunt trip breaker to shut off electric service
for cooking appliances and lighting under hood.
4. Shut off hood supply air fan (hood exhaust fan remains
running).
D. Hood Dampers: Provide fire dampers in supply and exhaust
duct as required by code.
E. Fire Code Compliance: For specific details refer to the
following:
• NFPA 96, NFPA 13 or NFPA 17A.
• Module <14> in this Design Standard.
• Subject to provisions of governing codes.

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10.6 Mechanical / HVAC <15A>

A. Utilities: Chose utility based on the following:
1. Use natural gas when available.
2. If municipal gas service is not available, provide central
liquid petroleum tank size for one week capacity of gas
with pressure as required for the equipment served.
3. Provide combination of utilities to reduce impact of
utility system failure.
4. Prefer induction in buffet areas.
5. Conceal utility lines in walls and stub-out of walls as
required for connections. Do not stub out from floor or
expose runs on face of walls and ceiling.
B. Gas: Comply with NFPA 54, National Fuel Gas Code. Do
not use or store gas bottles or containers larger than 1.1 kg
(2½ pounds), normally used for portable warmer / cookers
within building.
C. Kitchen Hood: <15A>
1. Kitchen Hood Manufacturer and Type: Halton “Capture
Jet” or equal by Gaylord to minimize exhaust and make-
up air quantities and to reduce cooling requirements in
kitchens.
2. Exhaust Air Quantities: 100%
3. Overhang: Extend hood overhang a minimum of 15 cm
(6 inch) beyond equipment.
D. Exhibition Cooking Hood: In exhibition cooking scenarios,
provide 100% exhaust air.
1. Design system to avoid noise that would disrupt
customers in the buffet and dining area.
2. Make-up air through ventilator is not acceptable
because of fan / air movement noise.
3. Provide an air conditioned air curtain to control air,
heat and odor between cooking area (edge of cooking
hood) and restaurant area and customers.
4. Coordinate hood design with interior design and
restaurant concept.
E. Exhaust Ducts: See Module <15A>.
F. Kitchen Hood Cleaning:
1. High Grease Applications: Provide self cleaning hoods
for high grease producing applications.
a. Provide recessed mounted control panel to power
hood, wash cycle, UV controls and fan.
b. Locate fire protection system control and moni-
toring components in control panel cabinet when
possible, and make accessible for servicing and
maintenance.

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2. Low Grease Applications: At a minimum, use dry

cartridge, high velocity extracting hood for low grease
producing applications. Mount control for lights and
fan on wall.
G. Operating Temperatures: See Module <15A> for the design
temperatures for each area of the kitchen.
H. Walk-in Refrigeration Systems:
1. Controls / Alarms: Provide each walk-in compartment
with computer based temperature and A/V alarm
system that provides an audit trail of temperatures.
Interconnect with the Building Automation System
(B.A.S.). <15A> Consider remote monitoring options.
2. Emergency (Backup) Power: Connect walk-in
refrigerators to emergency power source <15C>.
3. Condenser / Compressor Units: Provide water cooled
units for refrigeration compressors of 1 hp or larger:
a. Locate units in a secure room near walk-in
refrigeration compartments.
b. Do not locate above walk-in refrigeration
compartments.
c. Provide each unit with a water supply of 0.1 l / s
(1.5 gpm) / hp at 21º C (70º F).
d. Do not use domestic, potable water for cooling.
Provide recirculating system.
e. Provide a minimum air exhaust of 340 m³ / hr
(200 cfm) to maintain compressor room tempera-
ture below 32º C (90º F).
f. Verify that refrigerant line runs do not exceed
manufacturer’s requirements.
4. Condenser / Compressor Alternate: If water cooled units
are not possible, review with Marriott representative.
Provide air cooled units (air cooled units use more
energy and require more maintenance) as follows:
a. Locate units in weather protected area within a
secure room.
• Do not locate units above walk-in refrigeration
compartments.
• Provide each unit with a minimum exhaust of
1700 m³ / hr (1000 cfm) / hp to maintain the com-
pressor room below 32º C (90º F). Coordinate
requirements with mechanical <15A>.
• Verify that refrigerant line runs do not exceed
manufacturer’s requirements.

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10.7 Plumbing
A. Requirements - General:
1. Conceal plumbing utilities within walls. If concealed
installation is not possible, use stainless steel or chrome
plated covers if in prep and production spaces.
2. Horizontal piping runs extended and connected to
equipment shall be at the highest practical elevation
but not less than 150 mm (6 inches) above the floor to
provide clearance for cleaning.
3. Conceal exhaust ventilator drain lines in walls and
extend to building drains.
B. Hot Water:
1. Provide 60º C (140º F) degree water for preparation,
pot sinks, warewashing machines and general kitchen
use.
2. Provide 49º C (120º F) water for hand sinks.
C. Waste Requirements:
1. Direct Waste: Use only when required by code or
recommended by equipment manufacturer.
a. Connect hand sinks to direct waste to contain
bacteria.
b. Provide foot operated or electric sensor faucets
with mixing valve.
2. Indirect Waste: Provide indirect waste from kitchen
equipment that is not required to be directly connected.
a. Avoid placement of drains in traffic areas.
b. Use funnel floor drain vs. recessed floor sink
based on capacity, cost and use.
c. As a general rule, provide air gap (Josam 88900
or equivalent) for indirect wastes equal to 2 times
the diameter size of drainpipe to prevent back
siphonage and contamination.
d. Provide funnel floor drains for low volume indirect
waste sites. Place in easily accessible locations for
service.
e. Provide recessed floor sinks for high volume
indirect waste sites.
D. Waste Disposers (Grinders): Provide at scrap sinks of
dishwashing areas. Provide in major pot wash and prep sink
drain boards (not in sinks) with the following motor sizes:
1. 2 hp minimum
2. 5 hp at dish washing
3. Provide waste collectors or pulpers if disposers are not
permitted.

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E. Area Floor Drains:

1. Location - General: Locate area floor drains throughout facility
to assist with floor washing and specifically in wet areas such
as pot washing, warewashing and trash room.
2. Provide floor trench drains in regions where customary.
3. Slope: Pitch floor to area drains at a minimum of 10 mm/m
(⅛ inch/ft.) and maximum of 20 mm/m (¼ inch/ft.).
4. Grate Cover: Flush with finished floor. Minimum 15 mm
(½ inch) grate opening to prevent clogging.
F. Floor Troughs and Grates: Locate in areas of high volume water
pouring such as in front of tilt kettles and ice machines.
1. Size floor trough to accommodate full pour path of
equipment.
2. Provide 10 cm (4 inch) deep depression from rough slab to
finished floor to receive stainless steel floor trough lining
and grating.
3. Size floor grate openings to prevent equipment caster
(wheels) entrapment in grates with grates flush to floor.
4. Provide grates with non skid surface.
G. Grease Traps: Connect equipment disposing grease laden
waste through grease trap; example, 3-compartment sink. See
Module <15B>.
1. Location: Place grease traps at lowest level of facility
(typically, urban sites). Provide outside of kitchen space
in easily accessible service location (parking garage,
back loading dock or other Marriott approved exterior
locations).
H. Water Lines: Connect water lines to foodservice equipment
through individual water filters when required. Use flexible
lines and quick disconnect connections; see <15B>.
I. Water Filters: Provide water filters at point of use for descaling
of minerals in equipment such as coffee and tea brewers, ice
machines and boiler base steamers.
J. Gas Regulator Valves: Verify need for regulator valves to ensure
sufficient gas pressure for operation of cooking/ heating
equipment.
K. Gas Solenoid for Emergency Shut Off: Coordinate with requirements
of Modules <15B> and <14>.
1. Provide gas solenoid tied to kitchen hood and duct fire
suppression system for each cooking hood location to shut
off gas to each separate cooking line.
2. Locate solenoid to limit volume of gas on appliance side of
solenoid and position solenoid reset in accessible area.
L. Hand Sinks: Refer to Section 10.4: Code Compliance and
Standards, Item B.

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10.8 Electrical
A. Requirements – General: <15C>
1. Voltages vary based on job site location. Because
voltages may vary, confirm voltages available on job site
location and review with Marriott A&C Engineering.
2. Specify required voltages when ordering equipment.
3. Select most efficient voltage and phase for equipment.
4. Prefer single receptacles to direct electrical connections
where possible.
5. Provide dedicated electrical outlets for P.O.S. and computer
equipment.
6. Provide ample convenience outlets on separate circuit
in preparation areas.
7. Use drop cord receptacles from ceiling for island
workstations, banquet plating and holding areas.
8. Conceal utilities in walls and stub out of walls as
required for connections. Do not stub out of the floor or
run exposed on the face of walls and ceilings.
9. Provide a dedicated circuit convenience outlet every
6 ft. in service corridors. Provide outlets for mobile
banquet cabinets at 4'-0" above floor.
10. Location and placement of electrical disconnects shall
not interfere with placement of kitchen equipment or
be installed directly behind equipment below exhaust
hoods. Electrical panels shall not be installed within
main kitchen areas.
11. Provide and connect electricity to equipment under
hoods from main breaker / shunt trip and interconnect
to fire suppression system <14> so that power shut off
is achieved in the event of fire regardless of manual or
automatic operation of fire protection system. Locate
power reset in accessible area.
B. Lighting Levels / Control: See Module <15C>.
1. Kitchen Areas: 538 to 754 lux (50 to 70 foot-candles)
2. Storage: 215 to 430 lux (20 to 40 foot-candles) minimum
3. Switching: Local, dual level switching
4. Motion Sensors: In storage areas, provide motion sensing
light controls.
C. Lamps / Fixtures: Provide the following:
1. Recessed mounted fixture and lens flush with ceiling
2. Shatterproof sheaths
3. Fluorescent lamp (Back of House)
4. Removable, washable plastic lens
5. Interior Design: When lights are exposed to the Guest’s
view (such as in Exhibition Kitchens), select fixtures
that are coordinated with the interior design and support
the restaurant concept. <3>

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10.9 Hotel Systems (Data & Telephone)

A. Data Systems: See Module <13A>
B. Telephone Systems: See Module <13B>; Provide a telephone
in each independent kitchen area.
10.10 Construction Requirements - General
A. Finishes: Provide finish materials and coordinate with Typical
Finish Schedule in Module <GR> for the following:
B. Floors: Provide with minimum slip resistance coefficient of
0.6, wet/dry (level floor) and 0.8 wet / dry for ramps.
1. Floor Loading: Comply with governing code. Minimum
live loading is 490 kg / m² (100 lbs / sq. ft.).
2. Paver Tile: Comply with Tile Council of America
(TCA) standards.
a. Provide cleanable, 6 x 6 inch (15 x 15 cm) minimum,
vitreous (0.5% to 3% water absorption), square edge
tile and of red / gray / brown through body color.
b. Provide mud set installation on concrete subslab
and grout meeting ANSI A118.5 requirements.
3. Seamless Floor: Duraflex or approved equal.
4. Concrete: Hard steel troweled and sealed with a heavy
duty sealer designed for vehicle traffic (storage and non
food production areas only that do not receive tile).
C. Walls:
1. Kitchen Walls: Construction may be masonry or
gypsum board on metal stud system. If gypsum board,
construct framing on 20 cm (8 inch) high concrete or
concrete masonry unit curbs to control water seepage
into adjacent Public areas (including bar dies) from
kitchen areas.
2. Wall Height: Construct kitchen perimeter walls full
height to underside of structure and seal to contain
kitchen noise and odors.
a. Extend perimeter walls to slab / structure above
and seal to prevent odor and sound transmission
to Public spaces.
b. Construct walls common with dining rooms from
concrete masonry units.
3. Ceramic Tile (preferred): Follow TCA standards for
product selection and installation.
a. Provide off-white 100 x 100 mm (4 x 4 inches) ce-
ramic tile walls to ceiling or 1.8 m (6 ft.) minimum
height from floor with white grout. Coordinate
height with equipment and Kitchen Consultant.
b. Where finish walls are exposed to guest view,
provide ceramic tile and design to support
restaurant concept and interior design.

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4. Fire Rated - Fiber Reinforced Finish Paneling (FR-FRFP):

Provide Fire Rated Paneling (FRP) type as approved by
Marriott and Zurich Services Corporation in areas of food
processing and production, and on kitchen corridor walls,
which require fire rated, sanitary, cleanable walls.
5. Security: Construct walls for lockable and secure areas
(storage, offices, etc.) to structure above (or provide equal
security barrier of expanded metal lath or welded wire
fabric) to deter unauthorized entry or theft.
6. Reinforcement: Reinforce walls and ceiling to support wall
and ceiling mounted equipment.
7. Wall Thickness: Provide materials of sufficient thickness
to receive recessed wall equipment when required.
8. Walls Above Walk-In Freezer / Refrigerator Units: Provide
closure panels of same finish as walk‑in unit exterior to
close off space above perimeter of units to ceiling that
prevents storage use, prevents excessive loads on units and
to enhance sanitation.
9. Wall Protection: Provide in service corridors, cart parking,
etc. and other similar areas of traffic. Provide high and
low continuous stainless steel channel rails <8B> or armor
metal plates fastened to wall from floor to 1.2 m (4 ft.) high
mounted to provide wall protection. Avoid wood rails.
10. Corner Guards: Provide 10 x 10 cm x 1.5 m high (4 x 4 inch
x 5 ft.), 16 gauge stainless steel at exposed outside wall
corners of interior spaces subject to cart traffic.
11. Wall Finishes at Cooking Lines: Behind BOH cooking
lines, provide 20 gauge stainless steel wall flashing with
lock seams from top of cove base to bottom of exhaust
hood (by Kitchen Contractor). For wall finishes behind
cooking lines of public areas, when specified by the Interior
Designer, obtain governing health department approval.
D. Ceilings: Provide materials that meet the following criteria:
1. Washable surfaces, but non corrosive
2. Accessible, non corrosive support systems
3. Recessed light fixtures (not surface mounted to ceiling)
4. Fire rated ceiling panels (FRP), approved by Marriott, Zurich
Services Corporation and by governing regulations.
E. Raceways: Provide 15 cm (6 inch) diameter raceway (PVC,
EMT, or other material required by code) to run soda and beer
lines from bag in box rack to dispenser with easy sweep bends
of 60 cm (24 inch) radius minimum. Run conduit on underside
of slab or above finished ceiling as appropriate and provide
support.
F. Cabling: Use shielded and unshielded cable for PBS / PMS and
P.O.S. systems as required by Modules <13A> and <13B>.

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1. When required by code or for protection from damage,

provide 50 mm (2 inch) diameter raceway (PVC, EMT
or code approved material) for run of computer grade
conduit from P.O.S. units to computer system room with
easy sweep bends of 45.7 cm (18 inch) radius minimum.
2. Run conduit on underside of slab or above finished
ceiling as appropriate and provide support.
G. Foodservice Openings: Provide stainless steel trim around
both sides of wall openings to receive pass-through or
recessed foodservice equipment.
H. Pass Doors: Provide easy opening, in / out door with vision
panel in high traffic areas between restaurant and kitchen.
I. Natural Light: Verify code requirements for daylight /
natural light in kitchen. Incorporate natural daylight and
views into the plan wherever possible.
10.11 Kitchen Equipment
A. Product Quality: Provide equipment manufacturers’ highest
grade of kitchen equipment designed for heavy duty,
commercial, hospitality use.
1. Provide features like casters on cooking equipment,
tables and other items where reasonable for the
operational application.
2. Where utility connections can be accommodated
reasonably, provide “flexible quick disconnect”
connections.
B. Manufacturers: Marriott accepts equipment from the
following:
Manufacturers
Equipment Description
USA Outside USA
Backbar Refrigerators Glasternder / Perlick TRUE
Beer System / Towers Perlick
Blast Chiller Traulsen / Rationale /
Alto-Shaam
Booster Heater Hatco
Coffee Brewers Fetco
Combi Oven / Steamer Rational / Alto-Shaam Rational
Compressor Rack Cold Zone Foster
Convection Oven Blodgett / Vulcan Franke
Deck Oven Adamatic / Gemini Electro-Dahlen
Dish Carts Cres-Cor, Caddie
Dishmachines Hobart / Champion
Disposers; Collector Salvajor / In-Sink-Erator Hobart
Espresso Machine Cimbali / Accorto WMF
Fire Suppression System See Module 14, Section I of these Standards
Food Processor Robot Coupe / Hobart Robot Coupe
Fryer Assemblies Frymaster / Pitco Bonnet

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Manufacturers
Equipment Description
USA Outside USA
Glass Rack Dolly Cres-Cor, Caddie
Heat Lamps Hatco
Heated Banquet Cart Carter-Hoffman / F W E
Hot Food Wells Wells
Ice Makers Hoshizaki / Manitowoc Foster
Induction plate Spring / Electrolux Cook Tek
Juice Dispenser Jet Spray
Kettles / Braising Pan Cleveland / Groen Therma
Micro Convection Oven Turbo Chef Merry Chef
Microwave Amana
Mixers Hobart Hobart
Pan Rack Cart Cres-Cor, Caddie
Pasta Cooker Frymaster, Pitco Bonnet
Pasta Extruder ABC (Parmigiani)
Pizza Ovens (deck type) Baker’s Pride
Pizza Oven (brick hearth) Woodstone Beech
Pulper / Composting Somat
Equipment
Queen Mary Cart Carter-Hoffman / F W E
Rack Oven Baxter / Adamatic Electro-Dahlen
Garland - Range Line / Jade / Vulcan-Hart
Broiler
Reach-in / Roll-Ins Traulsen / TRUE
Refrigerated Banquet Cart Carter-Hoffman / F W E
Custom Fabricated /
Refrigerated Bases Foster
Traulsen
Roll Warmer Wells
Australian
Room Service Carts Sico Upgrade
Salad Spinner Greens Machine
Shelving InterMetro / Metro Max Caddie
Slicer, Saw, Grinder Hobart / Berkel Hobart
Alto-Shaam / Southern
Smoker Pride
Soda System Per Vender Specs Per Vender Specs
Tea Brewer Bunn
Toasters Hatco
Underbar Equipment Glasternder / Perlick IMC
Vacuum Pack Machine Berkel
Gaylord / Ventmaster / Gaylord /
Ventilators / Control Panel Halton Ventmaster
Walk-Ins Kolpak / Master Bilt Foster

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10.12 Kitchen Fixture Materials and Fabrication

A. Materials - General: Comply with NSF Standard for selecting
kitchen materials and finishes at the end of this Module.
Facilitate ongoing and primary sanitation and cleaning
concerns in and around equipment.
1. Stainless Steel: ASTM A240 Series 300, extra low
carbon, non magnetic, austenitic, 18% chromium, 8%
nickel, corrosion resistant.
a. Thickness: Tops, tables, counters and sinks,
2.0 mm (U.S. 14 gauge); shelves, undershelves,
tubing, legs and bracing 1.5 mm (U.S. 16 gauge);
exhaust ventilators, 1.3 mm (U.S. 18 gauge).
b. Finish: Exposed, #4 commercial finish; unexposed,
#2B.
c. Wall Shelves: Provide stainless steel double wall
shelves above worktables wherever possible.
2. Joint Sealant: Seal joints with silicone; Dow Corning
780; General Electric SE 1200 or approved equal. At heat
producing equipment, seal joints with Hi-Temp silicone
sealant.
B. Fabrication: Comply with NSF Standards No. 2 for fabrication.
1. General: Fabricate kitchen equipment of a single sheet
of metal, if possible.
a. Exposed Surfaces: Free of bolt, screw and rivet
heads.
b. Joints / Penetrations: Fabricate to avoid sharp
edges and joints that could damage equipment or
injure users.
2. Welding: Continuous welds, (field welding is
acceptable) Heliarc method.
3. Trim: Not an acceptable substitute for accuracy and
neatness.
4. Tops, Tables and Counters: Comply with above for
metal thickness and the following:
a. Provide continuous galvanized or stainless steel
angle or channel framework, welded to stiffen
fabrication. All stainless steel products required
in high salt and high moisture environments.
b. Provide stainless steel fabrication unless construction
is concealed and not in contact with food, then
galvanized steel is acceptable.
c. Do not use wood (except as required by bakery).
d. Provide continuous top fabrication as one piece
integrally welded without butt joints.
e. Provide drawers in worktables.

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C. Plumbing: Avoid back siphoning of water into water system

with the use of check valves, air gaps and vacuum breaks.
D. Electrical: Provide waterproof wiring, internally wired within
equipment or conduit with appropriate controls and safety
features.
1. Exposed Conduit: Covered
2. Concealed Conduit (in walls / ceiling): Zinc coated
(galvanized)

Functional Area Requirements

10.13 Receiving
A. Program: See Module <9>. Provide an area for the unloading
of products from delivery trucks.
1. Deliveries are received, checked in and weighed by
security and kitchen staff.
2. Large shipments of product are broken down for food
production storage and returns are processed.
B. Bays: 2 bays minimum for truck unloading plus 1 bay
for compactor, container and trash loading in an easily
accessible location.
C. Trash Recycling: Provide facilities to separate and store
recyclable material if required by governing regulations.
1. Provide for pest control in recycling and waste areas.
2. If provided within the building, locate in a sealed,
refrigerated room.
3. Provide Area for compostable recycling based on
governing jurisdiction.
D. Trash Holding: Provide a refrigerated room with refrigerated
compactor; see more requirements below in this Module.
E. Purchasing Office: See “Purchasing and Receiving Offices”
in Module <9> - Engineering & Maintenance. Provide
an office at Receiving (with view of Receiving Area) to
manage food purchasing and holding for kitchen.
F. Scale: Heavy duty construction, mobile with capacity and
increments dependent on delivery load requirements.
G. Cart and Can Wash: Provide a dedicated area or alcove for
cleaning foodservice carts and equipment.
1. Location: At Receiving area or Pot Washing area
2. Size / Area: 2.4 x 2.4 m (8 x 8 ft.), typical
3. Drainage: Provide positive slope to floor drains or
trough drain.
4. Water / Hose & Rack: Provide 15.2 m (50 ft.) hose
with adjustable nozzle and hose rack with hot and cold
water. <15B>

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H. Can Wash: Provide dedicated room equipped with a machine

used to clean and sanitize garbage cans. <9>
1. Location: Adjacent to Receiving (loading dock)
area. Partition or isolate from Cart Wash to avoid
contamination from garbage containers.
2. Size / Area: 2.4 x 2.4 m (8 x 8 ft.) enclosed room with
1 m (3'-6") wide door.
3. Can Wash Machine: Size machine to accommodate
product (containers) used in foodservice operation.
Mount on 10 cm (4 inch) high curb.
4. Water / Hose & Rack: Equip space with hose and hose
rack with hot and cold water. <15B>
I. Entry Doors: Provide controls for prevention of pest
contamination.
1. Includes automatic air curtains, door seals, sweeps,
guards and automatic door closers.
2. See Module <15A> for Air Curtain requirements.
J. Finishes – Receiving Areas: <GR>
1. Floors: Concrete, sealed
2. Walls: Concrete masonry, epoxy painted
3. Ceilings: Exposed structure
10.14 Pre-Processing
A. Program: Locate the following pre-processing areas when
market study determines that food and produce is not
available or cost effective in a processed state adjacent to
Receiving area and consistent with the project Facilities
Program; see “Foodservice Process Flow Diagram”
above:
• Rough Prep
• Fish, Meat & Poultry Prep Areas
• Vegetable Prep
B. Rough Prep: Provide when market study determines that food
and produce arrives in a rough, unprocessed state that requires
cleaning prior to entering the facility preparation areas.
1. Location: Adjacent to preparation areas.
2. Doors: Provide door widths of 1.2 m (4 ft.) or larger to
accommodate bulk material and pallet movement.
3. Features: Provide the following:
a. Continuous 15 cm (6 inch) high concrete curb /
base at perimeter walls
b. Floor trench drain
c. Slope floor to drain
d. Wash table and sink
e. Hot and cold water faucet at sink
f. Hot / cold water, hose and water hose rack at wall

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4. Finishes: Provide the following: <GR>

a. Floor / Base: Paver tile floor / concrete curb base
b. Walls: Ceramic tile
c. Ceiling: Exposed solid deck structure painted or food
prep type suspended ceiling
C. Fish, Meat & Poultry Prep Areas: Separate products into categories
of poultry, fish and meat and transfer into a dedicated room for
processing.
1. Program: Provide dedicated enclosed room for preparing
products for proper storage.
a. Provide dedicated preparation facilities for the fab-
rication of meats and seafood and production of pro-
cessed meat products.
b. Doors: Provide door widths of 1.2 m (4 ft.) or larger to
accommodate bulk material and pallet movement.
c. To prevent cross contamination, design facilities to
accommodate separate worktable tops, sinks, cutting
boards and refrigerated storage facilities for meat,
poultry and fish.
d. Pork: Provide a separate pork prep room in regions
where dietary restrictions on pork are prevalent.
e. Storage: Products are processed and placed in hold-
ing compartment of appropriate refrigerated storage
room.
2. Location: Adjacent to Walk-in Coolers / Freezers.
3. Equipment: Provide specialized equipment for each food
category to wash, uncrate and prepare product for storage
including the following for each processing compartment:
a. Space for pan rack carts
b. Worktables with two prep sinks
c. One ice flaker with bin; 90 kg (200 lbs.) minimum
daily production capacity
d. Fish file refrigerator
e. Fish Prep Sink: 76 mm (3 inch) raised roll edge with deep
sink, continuous 610 x 1829 x 152 mm (24 x 72 x 6 inch)
with disposal
f. Pre-rinse Assembly: Provide with cutting board and
deep sink above
g. Wall Shelves: Stainless steel
h. Meat Saw: Heavy duty counter meat saw with stain-
less steel finishes
i. Butcher Blocks: Reversible hard maple butcher
blocks on stainless steel stand
j. Meat Grinder: Heavy duty, table top
k. Reach-in Refrigeration
l. Water hose / hose reel with hot and cold water
m. Floor drain
n. Vacuum packing machine

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4. Refrigerator: Storage capacity is directly proportional to

the size of the hotel, banquet facilities and F&B outlets
and availability of products. Provide separate walk-in
refrigerator for storage of bulk and prepared products and
include the following:
a. Space for roll-in refrigerator rack parking
(specified in OS&E Supplies Package)
b. Ample security cage shelving
c. Walk-in shelving for the balance of area (see Walk-
in Refrigerated / Frozen Storage Units below)
5. HVAC: Maintain area temperature at 15º C. (59º F.)
6. Finishes – Preparation Area: <GR>
a. Floor: Paver tile (same as Main Kitchen) flooring
b. Base: Paver tile base
c. Walls: Ceramic tile or FR-FRFP
d. Ceilings: Accessible, washable tile on corrosion
resistant grid and supports See Section 10.9, D.
10.15 Storage
A. Program : Provide dedicated area within kitchen for storage
of all food items, paper / disposable goods, and food and
beverage related supplies.
• Walk-in Refrigerated / Frozen Storage Units
• Dry Storage
• Non Food Storage
B. Walk-in Refrigerated / Frozen Storage Units:
1. Program: Provide insulated and refrigerated
compartmentalized storage (complex of units) to
house food products. Provide pass-through units
consisting of two compartments for each food
category as follows:
a. Separate general cooler, general freezer, freezer,
beer / wine cooler and dairy cooler.
b. Compartment for holding raw product adjacent to
Rough Prep rooms.
c. Compartment for holding prepared or finished
product adjacent to Main Kitchen.
2. Location: Locate between Pre-Processing Area (Rough
Prep rooms and Cold Prep area) of Main Kitchen.
3. Entrance Access: Provide common entrance vestibule
with other storage facilities such as dry, liquor, non food
as indicated below in this Section. Requires dedicated
storeroom attendant.
a. Secure space with door and electronic operated
lock with audit record and door contact alarm
<16>.

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b. Provide double door entrance to accommodate pallet

width.
c. Provide adequate space to store pallets.
d. Desk and chair
e. Computer with PMS / PBS. <13A>
4. Freezer Facilities: Provide and size according to the
following:
a. Market study
b. Geographic location
c. Delivery schedules
d. Availability of products
5. Walk-in Unit (Coldroom) Fabrication / Construction:
Comply with all provisions in the Energy Independence
Act of 2007.
a. Floor: Depress supporting slab to receive insulation,
minimum R-30, and floor surface to match balance
of Main Kitchen. Provide walk-in floor surface flush
with adjoining kitchen; no ramps or steps.
b. Walls / Overhead: Foamed in place urethane
insulated, minimum R-32, panels.
• Non painted, non corrosive, 20 gauge stainless
steel or aluminum interior and minimum 20 gauge
stainless steel, exterior walls where exposed.
• Cover exterior walls exposed to kitchen and work
areas with 1.22 m (4 ft.) high diamond plate.
Unexposed exterior walls may be aluminum or
galvanized.
• Enclose space above top of units to structure above
with same panel / finish material as walk-in unit.
Provide trim strips as necessary.
c. Door: Hinged, 0.9 m (3 ft.) wide entrance door with
three self closing hinges, observation window with
heater, 1.22 m (48 inch) high diamond kick plate on
both sides and a door locking mechanism for padlock.
Provide heaters and pressure relief ports for freezer
compartments.
d. Thermometer: Computer based with remote audit
trail, viewable, mount at exterior unit entry door.
6. Storage Equipment: Provide the following:
a. Shelving: Non corrosive material such as stainless
steel wire or Metro-Max meeting NSF material and
fabrication requirements.
b. Shelf Units: Four tiers of shelving with 1.6 m (5'‑3")
posts, four leg / post casters and brakes on the two
front casters.
c. First Shelf: Install 25 cm (10 inch) above floor with
equally spaced shelves above.

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7. Refrigeration System: Use indoor water cooled remote

units. (see mechanical condenser / compressor requirements
in this Module).
8. Walk-in Unit Operating Temperatures: Provide for the
following storage functions (may be dependent on local
practice for food separation):
Food Type Operating Temperature
Produce +2º C (+35º F)
Meat (with cage security shelving) +2º C (+35º F)
Dairy +2º C (+35º F)
Holding / finishing +2º C (+35º F)
Freezer -23º C -10º F)
Beverage (with secure cage shelving) +2º C (+35º F)
Chef box, located in kitchen space +2º C (+35º F)

10. Lighting: Provide minimum 40 foot candles, three way

light switches on timers for units with multiple entrances.
Fluorescent lighting with minimum 40 lumens per watt.
C. Dry Storage:
1. Program: Provide dedicated room to house non refrigerated
food products. Size facilities according to the following:
a. Market study
b. Geographic location
c. Delivery schedules
d. Availability of products
2. Location: Provide in secure area adjacent to refrigerated
storage and storeroom office. Shares common entrance
vestibule with other storage facilities.
3. Equipment: Provide and accommodate the following:
a. Dry storage shelf units composed of 5 tiers of stain-
less steel Metro-Max or plated chrome wire shelves.
b. Dunnage racks
c. Pallet storage space or racks
4. Entrance Door: 1.07 m (3'-6") wide minimum. Provide for
cart and pallet accessibility. Secure door with electronic
operated lock with audit record and door contact alarm
<16>.
5. Air Conditioning: Provide system to maintain temperature
between 21º to 24º C (70º to 75º F) and a maximum 50%
relative humidity.
6. Finishes for Dry Storage: <GR>
a. Floor: Tile pavers preferred or concrete, sealed
b. Base: Same as walls
c. Walls: Concrete masonry, epoxy painted
d. Ceiling: Accessible tile on corrosion resistant grid
and supports See Section 10.10, D.

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D. Non Food Storage:

1. Program: Provide separate, dedicated areas with storage
shelving to house the following non food products:
a. Paper products
b. Disposable wares
c. Banquet / catering equipment
d. China and silver
e. Clean linen
f. Chemical and janitorial supplies
2. Equipment: Provide shelf units with 5 tiers of flat surface
shelving. Include lockable security cage shelving for
silver storage as needed.
3. Finishes – Non Food Storage: <GR>
a. Floor: Concrete, sealed
b. Base: Same as walls
c. Walls: Epoxy paint
d. Ceiling: Accessible tile on corrosion resistant grid
and supports. See Section 10.9, D.
10.16 Cold Preparation
A. Program: Provide dedicated area in Kitchen for the
preparation of cold products and ingredients. Market study
determines space requirements.
1. Ample storage for smallwares and pans
2. Adequate space for pan rack carts and shelving
3. Conceal trash (not in aisle spaces)
4. Conceal Recycling / Compostables
5. Dry storage area
B. Equipment: Provide food processing equipment. Examples
include, but are not limited to, the following:
1. Cooler / Freezer Units: Preparation walk-in cooler /
freezer units, separate finished product cooler
2. Workstations: Provide each with prep table; 2
compartment sink; in sink disposal. Use mobile table
space at walk-in.
3. Food Processor: One large model
4. Slicer: Heavy duty automatic with 305 mm (12 inch)
diameter blade
5. Mixer: Heavy duty 28 Liters (30 qt.) with stainless steel
bowl, beater and wire whip
6. Immersion blender
7. Smoker: Under counter, portable smoker for hot and
cold smoked items
8. Mixers: 20 liters (20 qt.) counter model
9. Pot Sink: 3 compartment wash sink when remote from
central pot washing area

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10. Cooking equipment depending on proximity to hot

food production area:
a. Gas range, 4 burner with Salamander broiler and
oven base
b. Combi Oven: Counter top, 6 - 10 pan unit
c. Kettle: 9 to 11 liters (10 to 12 qt.) on stand
11. Water hose (hot and cold water) / hose reels
12. Worktables
13. Ice Cuber: One, 90 kg (200 lbs.) minimum daily production
capacity
14. Hand Sinks: Locate no more than 6.1 m (20'-0") from
any food handling point. Refer to Section 10.4: Code
Compliance and Standards, Item B.
C. Features: Provide and accommodate the following:
1. Access to flake and cube ice
2. Area floor drains for cleaning
3. Convenience duplex electrical outlets in work areas
4. Open base prep tables
5. Dedicated space for dessert production to include
refrigerated storage with worktable space.
6. Self-contained ergonomic work stations for efficient
production movement and to control cross traffic.
7. Self-contained work stations to limit movement and
cross traffic.
8. Water source required in preparation areas
D. Finishes for Cold Preparation: <GR>
1. Floor: Paver tile (same as Main Kitchen) flooring or
seamless flooring.
2. Base: Paver tile base or seamless base.
3. Walls: Ceramic or FR-FRFP (see “Construction
Requirements: “General” & “Walls” above).
4. Ceiling: Accessible tile on corrosion resistant grid and
supports. See Section 10.10, D.

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10.17 Bakery
A. Program: Provide bakery based on market conditions.
1. When required, provide dedicated area for the
preparation and production of breads, desserts, pastry,
chocolates and other baked goods.
2. Location: Adjacent to main kitchen Pre-Processing
area.
3. Size / Area: Provide space for storage shelving and
bakery carts.
B. HVAC: <15A> Maintain 15º C (59º F.) for pastry areas.
C. Equipment: Examples include, but are not limited to, the
following:
1. Walk-in refrigerator and freezer unit
2. Reach-in refrigerators
3. Dry storage room with an area for platters and serving
dishes
4. Storage shelving
5. Preparation worktables with sinks
6. 2 Digital Scales: 20 kg (45 lbs), 2 to 5 kg (4.4 lbs to 11 lbs)
7. Pot Sink: 3 compartment
8. Bulk Bins: Plastic ingredient bins
9. Hand Sink: Refer to Section 10.4: Code Compliance
and Standards, Item B.
D. Specialty Baking Equipment: Provide for the production of
breads. Specialty bread equipment is optional depending
on program. Add deck oven and 19 liters (20 qts.) mixer for
bread making.
1. Bakery carts
2. Baker’s Table: One wood top table with open base to
accommodate portable ingredient bins.
3. Worktable with ingredient bins
4. Combi Oven: 10 pan capacity
5. Rack Oven: Gas fired, single rack capacity with
stainless steel interior and exterior, eyebrow exhaust
hood, integral steam system and view window.
6. Mixer: Heavy duty (2 to 2½ hp); 57 liters (60 quart)
mixer with 57 and 28 liter (60 and 30 quart) stainless
steel bowls and accessories. Provide with timer, beater,
wire whip, dough arm, dough knife and bowl trucks.
7. Sheeter / Cutter: Heavy duty, semiautomatic, tabletop
model, fold up type, and reversible unit with easily
cleaned and adjustable belts. Provide cutter capabilities
with three cutters as selected by Marriott.
8. Water chiller / meter
9. Exhaust Hood: Filter type hood

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10. Range: Four burner range with convection oven

11. Kettles: 9 to 11 liters (10 to 12 qts.); provide two with
stand.
E. Pastry / Ice Cream Equipment: Provide pastry dessert
production equipment based on market study to include,
but not limited to, the following:
1. Walk-in cooler / freezer unit
2. Reach-in refrigerator
3. Work counter space
4. Wall cabinets with sliding doors
5. Refrigerated base with marble top with room
temperature marble.
6. Mixer: 5 liters (5 qt.) tabletop model
7. Scale: One table top, 6 x 0.002 kg digital scale
F. Finishes for Bakery: <GR>
1. Floor: Paver tile (same as Main Kitchen) flooring or
seamless flooring.
2. Base: Paver tile base or seamless base.
3. Walls: Ceramic tile or FR-FRFP.
4. Ceilings: Accessible tile on corrosion resistant grid and
supports. See Section 10.9, D.
10.18 Beverage Storage
A. Program: Provide dedicated, secure area to store liquor, beer
and wine with interior shelving and one entry door.
B. Door: Secure with electronic operated lock with audit record
and door, contact alarm <16>.
C. Wire / Cage Storage Shelving: Non corrosive material such
as stainless steel wire or polypropylene protected wire
meeting NSF material and fabrication requirements. Provide
lockable security cages, bottle storage and shelving.
D. Dry / Ambient Storage: Provide shelving and storage units
fabricated to requirements noted above and the following:
1. Security Shelving: Cage type of stainless steel for flat
and horizontal shelving
2. Dunnage Racks: Sealed
3. Desk and chair (if remote from other storage areas)
E. Refrigerated Storage (wine / beer): See walk-in refrigeration
in this Module. Fabricate shelving and storage units to
requirements noted above.
1. Wine Bottle Storage: Security cage type shelving to
accommodate bottles horizontally
2. Bottle Storage: Security cage bottle shelving
3. Security Shelving: Horizontal, flat, security type cage
shelving

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4. Sealed dunnage racks

5. Keg storage racks
6. Beer dispensing system
F. Design Temperatures: Maintain the following design beverage
temperatures:
Beverage Type Temperature
Beer (bottle): 5.5º C (42º F)
Beer (draft): 3.3º C (38º F)
White Wine: 5.5º C (42º F)
Red Wine: 13.0º C (55º F)
General Liquor: 21º C (70º F) (ambient temperature)

G. Finishes for Liquor Storage: <GR> Dry / ambient areas

(for refrigerated storage, see walk-in refrigeration
requirements).
1. Floor: Concrete, sealed
2. Walls / Base: Painted
3. Ceiling: Exposed structure
10.19 Ice Production - Main Kitchen
A. Program: Provide dedicated space and equipment, away
from high traffic corridor, for the production and storage
of ice for kitchen use.
B. Equipment: Water cooled, self-contained compressor
system.
1. When selecting, consider low noise, heat gain,
ventilation, unit size, height and capacity / efficiency
of unit.
2. Verify ceiling height at ice bin location prior to
installation.
C. Ice Machines: Select size and ice bin capacity according to
market study and demand for ice production. Typically,
base on the following per day production capacity at
32º C ambient, 21º C water (90º F ambient, 70º F water)
temperature:
1. Cube: Approximately 0.5 kg (1 pound) per seat
2. Flake: Approximately 270 kg (600 pounds)
D. Water Filter: Size to accommodate cube and flaked ice
machine capacities. Locate filter in easily accessible
location for servicing.
E. Ice Bin: Select style based on ice quantity demand (low or
high) and size bin for 150% of daily production capacity. If
in remote location, provide mobile, insulated carts for ice
transfer.

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1. Low: Provide one split bin with cube and flake ice
machine mounted on top.
2. High: Provide separate higher capacity bins for each.
F. Unit Fabrication: Fully insulated with stainless steel or
polypropylene interior and stainless steel exterior.
G. Drainage:
1. Provide 12 inch wide floor grate with non skid surface
and trough in front of and for the length of the ice bin
to capture excess water runoff.
2. Provide funnel drain for cube maker and bin located
outside of traffic circulation path.
H. Finishes for Ice Production: <GR>
1. Floor: Paver tile (same as Main Kitchen) or seamless
flooring
2. Base: Paver tile base or seamless base
3. Walls: Ceramic tile wainscot on concrete masonry;
epoxy painted above
4. Ceiling: Accessible tile on corrosion resistant grid and
supports. See Section 10.9, D.
10.20 Main Kitchen / Banquet Production
A. Program: Provide dedicated area to perform bulk food
preparation for restaurants, banquet and catering
functions.
B. Location: Typically, combine area with Cold Prep See
Section 10.16. In larger hotels or facilities with remote
Banquet Areas, provide a dedicated Banquet Prep area.
C. Equipment:
1. Roll-in combi ovens. Provide one Combi for every 400
seats of function space; provide one roll-in trolley for
every 100 seats.
2. Four Open Burner Range with Convection Ovens; two
required
3. Tilting Kettles: 150 or 225 liters (40 or 60 gal.) capacity
with manual tilt mechanism (no stationary models)
4. Tilting Braising Pan: 150 liters (40 gal.) capacity with
manual tilt mechanism
5. Char Broiler
6. Fryers: Two with filter system
7. Salamander Broilers
8. Portable Worktables
9. Bain-Marie Table with reinforced stainless steel cover
to act as work table.
10. Blast Chiller
11. Scales: Digital, counter top 6 kg x 0.002 and 20 kg (44
lbs)

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12. Griddle top range

13. Worktables: Provide with sinks
14. Hand Sinks: Refer to Section 10.4: Code Compliance and
Standards, Item B.
15. Stainless steel storage shelving for OS&E
16. Ceiling mounted pot rack
17. Mobile plating conveyer belt with cover to act as table top
work table (based on volume)
D. Equipment for Ballroom Banquet Pantries (see Section 10.24):
E. Ovens, Steam Cooking Equipment:
1. Convection Ovens: Gas fired, double deck ovens with
porcelainized interiors, view windows, five heavy duty
racks per oven, interior lights and timer
2. Combi Oven / Steamer: Sizes vary per project and location
from counter top to roll-in units. Provide units to cook in
steam mode, convection mode or combination mode and
include with water filter.
3. Braising Pans: Gas fired 150 liters (40 gal.) manual tilting
fry pan with hose filler and pan holder.
4. Kettles: Provide only tilting, 225 liters (60 gal.) kettles.
Avoid stationary kettles. Direct steam tilting kettles are
preferred. Provide freestanding gas fired kettles when
building steam is not available. Provide tangent draw off,
filler hose and lid. At floor, provide flush mounted trench
drain with floor grates and pan to capture fully the kettle
pour path.
F. Features: Provide and accommodate the following:
1. Cooking equipment on casters with flexible gas lines and
quick disconnects (where applicable).
2. Maintain a minimum of 15 cm (6 inch) clearance above
floor for equipment and undershelves for cleaning, except
at plinth (curb) installations.
3. Floor drainage throughout. Provide continuous trench
drains and flush mount grate in front of equipment having
wet applications such as kettles and tilt skillets.
4. Condensate hoods over bain-maries and other equipment
producing high moisture levels.
5. Duplex electric convenience outlets at workstations.
G. Finishes – Main Kitchen / Banquet Production: <GR>
1. Floor: Paver tile (same as Main Kitchen) or seamless
flooring
2. Base: Paver tile or seamless base
3. Walls: Ceramic tile or FR-FRFP
4. Ceiling: Accessible tile on corrosion resistant grid and
supports. See Section 10.9, D.

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10.21 Banquet Beverage Area

A. Program: Provide staging area for production and distribu-
tion of beverages for catering functions.
B. Location: Provide staging area adjacent to meeting rooms
that are distant from the Main Kitchen.
C. Equipment: Provide dedicated Bar / Beverage station for
banquet functions and the following:
1. Mobile bar storage as required (1 bar space per 150
guests)
2. Bottled beverage storage
3. Clean glassware storage
4. Coffee break space
5. Ice production and storage
6. Prefer built-in bars in pre-function spaces
7. Soiled glassware storage
8. Walk‑in beverage refrigerator, approximately 2.4 x 3 m
(8 x 10 ft.)
9. Hand Sink: Refer to Section 10.4: Code Compliance
and Standards, Item B.
D. Finishes - Banquet Beverage Station: <GR>
1. Floor: Concrete, sealed
2. Base: Same as walls
Sample Office Layout 3. Walls: Ceramic tile or FR-FRFP
4. Ceiling: Accessible tile on corrosion resistant grid and
supports. See Section 10.9, D.
10.22 Kitchen Offices
A. Program: Provide (where applicable) dedicated, secure
office space for the Executive Chef and kitchen managers to
administer management tasks and hold private meetings.
1. Size / Area: See the project Facilities Program for the
following office spaces:
Office Area Required Remarks
Executive Chef 10 m² (100 sq. ft.) Minimum area
Administrator 10 m² (100 sq. ft.) If programmed
Storeroom Supervi- 7.4 m² (80 sq. ft.) Desk only within storeroom
sor
Closing Room See Section below

2. Location: In Main Kitchen space within view of

Employee workstations.
B. Chef’s Office: Include the office space as follows:
1. Size / Area: 10 m² (100 sq. ft.) minimum or larger area
(13 m² (140 sq. ft.)) total for a small conference table if
Figure 10-3 office is not included with the Closing Facility.

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2. Location: Where possible, position adjacent to the

Kitchen preparation area and Administrator’s Office (if
required).
3. Communications Opening (no glass): Between Chef’s
and Administrator’s Offices, provide an opening for
communications and operations efficiency.
4. Glass Opening: Provide a window to view preparation
/ production areas.
5. Door: Full flush, solid wood and lockable.
C. Administrator’s Office: If required by the project Facilities
Program, include the office space as follows:
1. Size / Area: 10 m² (100 sq. ft.).
2. Location: Where possible, locate adjacent to the Chef’s
Office.
D. Other Offices: Comply with the project Facilities Program
and include equipment for office spaces (see below).
E. Closing Facility: At large banquet and catering hotels, the
Chef’s and Administrator’s Offices are integrated into the
Closing Room design to create a Closing Facility as shown
in Figure 10-4.
1. Access: The Chef’s and Administrator’s Offices are
accessed through the Closing Room (see below) when
provided as a Closing Facility.
2. Location: Where possible, locate the Chef’s and
Administrator’s Offices adjacent to each other.
F. Equipment: Provide the following for office spaces:
• Desk and chairs
• Computer with Internet access
• Book shelf
• Filing cabinet
• Telephone
G. Finishes: <GR>
1. Floors: Same as Kitchen (or may include carpet)
2. Base: Same as Kitchen
3. Walls: Painted
4. Ceilings: Accessible acoustical tile

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Closing Facility

  u Flat panel TV

Glass window or wall with sliding glass

  door

 Table with minimum seating for 8

  Storage and service counter with

under-counter shelves, cabinets

   Coat closet

Min. 42”
 Wine rack

 Display refrigerator


(Kitchen) 

 







(Kitchen)

Figure 10-4

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10.23 Closing Room

A. Program: If a Closing Room is required by the project
Facilities Program, design the space to showcase the hotel’s
culinary expertise while providing the prospective guest
groups with a transparent view of the hotel’s back-of-house
standards and practices. Also, it provides the sales and
event management team at resort, convention and group
business hotels with a strong, competitive advantage for
selling and “closing” group business plans.
1. Size / Area: 10 to 20 m² (100 to 200 sq. ft.); varies by
region.
a. Provide adequate space to accommodate facility
features and equipment.
b. Space may be used for employee “line up.”
2. Location: Position in banquet or production Main
Kitchen, adjacent to the main function space.
a. Provide a clear view of the food production area.
b. Choreograph location and path to demonstrate the
facility’s high standards and quality.
B. Features - Closing Room: Provide the following:
1. Views: Glass window or glass wall with sliding door
to view preparation and production areas (if located in
kitchen area).
2. Countertops: Include granite countertops for displays
and service along two walls.
3. Base Cabinets: Below countertops with cabinets and
shelves for storage.
4. Wine Rack: Position on wall above countertop.
5. Coat Closet: For garment storage with clothes rod,
hangers and shelf above.
6. Table: For 8 persons minimum; position table and chairs
to provide 1.1 m (42 inches) minimum, clear circulation
space to maximize the guest’s view of preparation,
production and TV monitor.
7. Seating: 8 chairs minimum at table.
8. TV: <13C> Flat screen (may include DVD / CD player
unit and cable system connections).
9. Cappuccino Machine: On countertop.
10. Refrigerator: With glass display doors.
C. Access Control: <16> Provide controlled access.
D. Lighting: Architectural feature down lighting above
conference table.

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10.24 Buffet
A. Planning Requirements: See Module <3>; supports the Buffet
style of meal service.
B. Equipment: Provide appropriate equipment such as built-
in induction units (no solid fuel heated chaffers) and
refrigeration units.
1. Mount induction unit controls for staff access but out
of view of guests integrated with millwork, respecting
manufacturer’s mounting instructions.
2. Built-in flush mounted induction units are preferred.
Coordinate with interior designer’s counter top selection
for an “invisible” appearance.
3. Lighting: In addition to ambient lighting, provide
dedicated general and accent lighting to highlight buffet
displays and tables.
4. Any cooking areas outside of the kitchen require
hooded ventilation.
C. Buffet Design: Coordinate equipment requirements with
foodservice consultant and interior designer to provide a
functional and aesthetically pleasing facility based on the
hotel size and anticipated use.
1. Provide a method to close buffet area and equipment
(no mobile equipment) from guest view when not in
use.
2. At fixed buffet counters, provide covers or millwork
details to conceal built-in equipment from guest view
when not in use.
10.25 Banquet Pantries
A. Program: Provide dedicated area adjacent to Function space
as required for staging of finished plates and carts being
sent to a catering function.
1. Pantries for remote Meeting Rooms: Size pantries at
9.2 m² (150 sq. ft.) minimum.
B. Equipment: Cooking equipment where remote location or
size requires. Examples include, but are not limited to, the
following:
1. Walk-in cooler / freezer
2. Space for heated / refrigerated banquet carts and Queen
Marys.
3. Ice maker with bin
4. Water fill station
5. Coffee brewer wall mounted systems with carts
6. Portable setup tables
7. Mobile dish dollies (specified in 5-SU Supplies
Package)

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8. Mobile, electric heat (no solid fuel), hot holding cabinets.

Size capacity for 12 inch (300 mm) diameter plates.
9. Hot food holding cabinets
C. Dry Storage: Provide the following:
1. Lockable storage for silver (when applicable)
2. Flat shelf storage for chaffing dishes and equipment
D. Warewasher: Share with main kitchen, where on the same
level only.
E. Finishes for Banquet Pantry: <GR>
1. Floor: Paver tile or seamless flooring
2. Base: Paver tile or seamless base
3. Walls: Epoxy paint
4. Ceiling: Accessible tile on corrosion resistant grid and
supports. See Section 10.10, D.
10.26 Three Meal Restaurant Production Line
A. Program: Provide dedicated area in Main Kitchen for
cooking hot food products for service. For conditions of
designing a separate food production kitchen, see previous
“Space Planning” requirements for “Main Kitchen” in this
Module.
B. Equipment: Provide heavy duty equipment. Consider size of
foodservice, F&B concepts and catering, to select equipment.
Examples include, but are not limited to the following:
1. Chef’s counter. See equipment list in following
section.
2. Ventilator and control panel
3. Work counters with sinks
4. Wall shelves
5. Pot sink, if remote from main pot washing
6. Hand Sink: Refer to Section 10.4: Code Compliance
and Standards, Item B.
C. Hot Food Equipment: Provide for holding hot foods.
1. Bain-Marie
2. Hot Holding Cabinets: Locate adjacent to and opposite
ovens.
3. Open burner ranges with convection oven base
4. Hot top ranges with convection oven base
5. Salamander broilers
6. Fryer assembly
7. Pasta cooker assembly (if required by concept)
8. Char-broiler
9. Griddle
10. Counter top combi oven
11. Counter top pizza oven (if required by concept)

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12. Induction burner (if required by concept)

13. Combination Micro Convection Oven
D. Cooling / Storage Equipment: Provide for storing foods.
1. Reach-in refrigerator / freezers, adequate size for entire
meal (upright and undercounter)
2. Freezer in close proximity to fryer
3. Walk-in cooler / freezer unit
4. Ice cream freezer dipping cabinet
E. Specialty Equipment: Provide as necessary to accommodate
local practices.
F. Features: Provide and accommodate the following:
1. Based on the space concept consider use of american
style linear line configuration. Include quick release,
casters, under counter refrigeration, recessed plate
storage and an identifiable pantry section.
2. Low Walls: Separate equipment with a 1.4 m (4'-6")
high low wall with stainless steel wall flashing or top.
a. Group equipment used for batch cooking on one
side of low wall.
b. Group a’ la carte equipment on one side of low
wall opposite Chef’s Counter (food pickup line).
3. Provide mobile equipment with flexible gas hoses and
quick disconnects (where applicable).
4. Place floor troughs in front of braising pans and wet
applications.
G. Finishes for Three Meal Restaurant Production: <GR>
1. Floor: Paver tile or seamless flooring
2. Base: Paver tile or seamless base
3. Walls: Ceramic tile
4. Ceiling: Accessible tile on corrosion resistant grid and
supports. See Section 10.9, D.

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10.27 Food Pickup Line (Chef’s Counter)

A. Program: Provide counter to assemble and garnish finished
plates for a’ la carte service and assembly of orders for delivery
to dining tables.
B. Equipment: Provide heavy duty, custom fabricated stainless
steel construction. Requirements include, but are not limited
to the following.
1. Hot Food Counter:
a. Refrigerated drawers under counter
b. Single unit Bain-Marie
c. Built-in plate warmer for 30 cm (11 ¾ inch) plates
d. Built-in work table space
e. Custom cutting boards along length of counter, 25 cm
(10 inch) wide
f. Rolling under counter shelving for storage of dry
items
g. Space dedicated for “slim jim” garbage containers on
each station, 3 minimum
h. Double tier overhead shelving
i. Heat lamps
j. 15 cm (6 inch) minimum clearance from floor for
cleaning
k. 36 cm (14 inch) china storage, stainless steel shelving
unit along entire front of the “Chef’s Table”
l. Built-in shelf to hold the Micros printers for both front
and back of the line. Include electrical outlets.
m. Built-in power outlets for small equipment at each station.
n. Recessed refrigerator counter top with space bars to
hold hotel pans
o. Built-in prep sink.
p. Hand Sink: Refer to Section 10.4: Code Compliance
and Standards, Item B.
2. Cold Food Counter:
a. 50% under counter refrigeration has drawers (100%
for cold station)
b. 50% under counter refrigeration has doors (not re-
quired for cold station) with sheet pan tray slides
c. Recessed refrigerator counter top with spacer bars to
hold hotel pans
d. Built-in work counter space
e. Rolling under counter shelving for storage of dry
items when possible
f. Space dedicated for “slim jim” storage (garbage)
g. 28 cm (11 inch) clearance for shelving
h. 15 cm (6 inch) minimum clearance from floor

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i. Built-in shelf to hold Micros printers on back side

of counter. Include electrical outlets.
j. Built-in power outlets for small equipment at each
station
k. Ice cream dipping cabinet with dipperwell
freezer
l. Back work counter with under counter refriger-
ated unit with doors with sheet pan tray slides
m. Wall mounted power outlets over back work
counters
n. Conveyor toaster (cold station)
o. Belgian Waffle Iron: Heavy duty dual type
p. Counter top Mixer: 5 liters (5 qt.)
q. Built-in prep sink.
r. Hand Sink: Refer to Section 10.4: Code Compliance
and Standards, Item B.
C. Location: Provide adjacent to a la carte Cooking Battery.
D. Features: Include the following:
1. Shelving: Maximize amount of open storage shelving
in Chef’s Counter.
2. Stations: Required for dedicated hot food, cold food
and dessert stations for garnishing and staging of plates
for service.
3. Aisle Width: 1.1 m (3'-6") between Chef’s Counter and
cooking line and no more than 1.2 m (4 ft.).
4. Point of Sale (P.O.S.): Provide locations for remote
printers and a channel for cabling.
5. Floor Drains: Provide on chef’s side of counter.
E. Finishes for Food Pick up Line: <GR>
1. Floors / Base: Paver tile (same as Main Kitchen)
2. Walls: Same as Main Kitchen
3. Ceilings: Accessible tile on corrosion resistant grid and
supports. See Section 10.9, D.

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10.28 Server’s Stations

A. Program: Provide counters located in the dining areas of
Restaurants to store service items and beverages during
meal periods.
B. Dining Room Station: Provide for beverage service with
P.O.S. equipment, partition baffles and doors (coordinate
design with Interior Designer) to Dining Rooms.
1. Provide one remote service station (within Dining area)
for every 50 dining seats; see Module <3>.
2. Provide doors with double acting hardware and window
that swing with traffic flow and without cross traffic at
this transition point, and in kitchen area.
3. No guest views into service areas and BOH spaces
from public spaces.
4. Lighting of service stations and other foodservice areas
open to public spaces is incandescent.
5. Stone or impervious surface, millwork or laminate on
counter tops. Stainless steel counter tops within BOH
areas.
6. Design front - of - house stations similar to the concept
of restaurant design.
C. Wet Station: Generally, locate 1 wet station. Equipment
requirements include, but are not limited to, the
following:
1. Counter, 3.6 m (12 ft.) total length per station
2. Beverages (coffee brewer, cappuccino machine, iced
tea dispenser, etc.)
3. Water fountain
4. Soda fountain
5. Sink
6. Ice storage
7. Clean glass storage
8. Wet condiments (cream, milk, lemons, ect.),
refrigerated
9. Refrigeration, under counter
10. Hand sink
11. Wall mounted storage shelves or cabinets
12. Conveyer toaster (one per maximum of 5 servers)
13. Task lighting
14. Point of Sale (P.O.S.) System: Provide locations for
P.O.S. terminals.
15. Double door upright, reach-in refrigerator in BOH
D. Dry Station: Generally, locate 1 dry station per 75 seats.
Equipment requirements include, but are not limited to the
following:

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1. Cutlery storage in drawer
2. Clean linen storage
3. Clean glass storage
4. Condiments
5. Duplex electric outlets
6. Menus
7. Counter space
8. Task lighting
9. Point of Sale (P.O.S.) System: Provide locations for
P.O.S. terminals.
E. Features:
1. Provide as focal element in dining space with clean,
simple design.
2. Provide half height wall to partially conceal area from
guest / customer view.
3. P.O.S. Terminals: Include counter space for P.O.S.
terminal at each station. Generally, provide 1 terminal
for every 30 seats. P.O.S. is built-in to millwork.
F. Finishes for Server’s Station: See Module <GR> and <3> Food
& Beverage. Base style and finishes on food / restaurant
concept.
10.29 Specialty Restaurant Kitchen
A. Program: Provide dedicated kitchen for cooking and
finishing plates for service in separate specialty themed
restaurant. Kitchen design and equipment to be based on
concept and Market.
1. Specialty, remote and secondary restaurants require
essentially same functions as a’ la carte kitchen with
bakery, garde manger and meat / fish functions are
brought from the central Pre-Processing.
2. Requirements for European, Oriental or Specialty
kitchen are designed specifically to comply with
Marriott requirements. Similarly, pool bars, grills,
tennis centers, luaus and other resort facility spaces
are custom designed to meet Marriott requirements,
following an established schematic design concept.

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10.30 Pot Washing

A. Program: Provide equipment for washing and sanitizing pots
and pans in dedicated space and/or with Warewashing.
B. Location: In Main Kitchen close to hot food production line.
May combine area with Warewashing if space and ease of
function permits.
1. Also, may share common clean dish table with
Warewashing in a “U” shaped configuration.
2. Provide pot washing sink (3 compartment required) on
each food handling / production floor at a minimum.
C. Equipment: Requirements include, but are not limited to the
following:
1. Sink: 3 compartment, freestanding, stainless steel
construction with minimum 75 cm (30 inch) long
drainboards, and 2 swing faucets.
a. Sink bowls, 51 x 66 cm (20 x 26 inch) minimum.
b. Fabricate 3 compartment sinks and drain board as
integral unit with welded joints.
c. Connect drains to manifold and interconnect with
grease trap.
d. 2 compartment sinks are not acceptable.
2. Waste Disposal or pulper: Mount cone in soiled side
drain board of 3 compartment sink where possible.
3. Pre-Rinse Faucet: Mount on backsplash of 3
compartment sink over disposal cone.
4. Drying / Storage Racks: Provide for pots, pans and
utensils.
5. Wall shelf with pot rack hooks
6. Mechanical sink agitator
7. Hand Sink: Refer to Section 10.4: Code Compliance
and Standards, Item B.
D. Features: Provide the following:
1. Drains: Ample floor drainage
2. Cart Space: Cart parking space for soiled pots from
remote foodservice areas
E. Finishes for Pot Washing: <GR>
1. Floor: Paver tile
2. Base: Paver tile
3. Walls: Ceramic tile
4. Ceiling: Accessible, washable tile on corrosion resistant
grid and supports. See Section 10.10, D.

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10.31 Warewashing
A. Program: Provide area for cleaning and sanitizing of plates
and utensils for service. See “Pot Washing” above. May be
combined with Pot Washing.
B. Location: In Main Kitchen within accessible area to waitstaff
near kitchen entrance from dining room and food pickup line.
C. Equipment: Examples include, but are not limited to, the
following:
1. Soiled Drop-off Table: “L” shaped for soiled dishes and
connect to warewashing machine.
2. Shelf: Double sided glass rack shelf mounted to drop
off table to accommodate a minimum of 4 glass racks.
3. Soiled and Clean Dishtables: Glass rack shelf and 5 hp
(minimum) disposal or pulper. Connect to warewashing
machine.
4. Sink: Provide with waste disposal where permitted
or alternate scrap collector or pulper. Locate between
drop-off and washing machine.
5. Faucet: Mount pre-rinse faucet over sink.
6. Rack Guide: Provide over sink.
7. Dish machine with stainless steel vent ducts.
8. Warewasher machine; see below.
9. Clean Dish Table: 1.5 m (5 ft.) minimum length and
connect to exit end of warewashing machine for
unloading of racks.
10. Rack Shelf: Wall mounted on clean side.
11. Hand Sink: Refer to Section 10.4: Code Compliance
and Standards, Item B.
D. Warewasher: Size machine according to seating capacity of
restaurant banquet areas, and other foodservice areas. Size
machine based on 70% of rated capacity. Conveyor rack
model or flight type depending on capacity requirement.
Provide heavy duty stainless steel construction with the
following features. Use only water saving / energy saving
models using conservation technology. No reduced speed
“water savers.”
1. Booster Heater: Size for 82º to 90º C (180º to 195º F)
hot water rinse for sanitizing.
a. Select most efficient utility to operate booster
heater.
b. No “low temperature” or chemical sanitizing
machines.
c. Temperature and pressure gauges
d. Automatic tank fill options
2. Exhaust: Provide with exhaust hoods or directly connect
to vent ducts for removing steam and condensate.

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3. Drying Area: Provide adequate space for drying

(minimum three rack lengths).
E. Features: Provide the following:
1. Drains: Ample floor drainage
2. Carts: Cart parking for soiled dish dollies and rack
dollies. Provide cart parking space for a minimum of
10 dishware items and 4 glasses per seat served.
3. Ample clean service ware storage on mobile racks
(5‑SU).
4. Space for two 114 liter (30 gal) garbage containers
F. Finishes for Warewashing: <GR>
1. Floor: Paver tile
2. Base: Paver tile
3. Walls: Ceramic tile or FR-FRFP
4. Ceiling: Accessible, washable tile on corrosion resistant
grid and supports. See Section 10.10, D.
10.32 Bars & Pool Kitchens
A. Program: Provide bars for preparation and serving of
beverages in M.I. Greatroom Restaurant, Outlet Bars
and Club Lounge. Where Front-of-House bars are not
provided.
1. Contact Marriott for specific project bar layouts, details
and equipment requirements.
2. Need for other service bars depend on F&B concepts,
restaurant service volume and access to recreation areas
requiring F&B service.
3. Provide flexible water connections when bar is a curved
configuration.
B. Beverages: Do not provide liquor dispensing systems.
Examples include, but are not limited to, the following:
1. Variety of liquor (include 2 varieties of premium call
brands) of each category.
• Assume 25 to 30 bottles on the front bar at each
jockey box.
• Assume an additional 85 to 100 on back bar.
2. Draft beer (minimum 3 varieties). Coordinate beer
tower type and style with Interior Designer for public
area. Store and refrigerate draft beer kegs remotely
with a maximum of 30 m (100 ft.) beer line run.
3. Assume approximately 200 wines with four bottles
each in storage.
4. Bottled beer
5. Soda and juices
6. Wine rack refrigeration for red / white wine bottles

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C. Staffing: General rules for staffing requirements:

1. One bartender per 150 seats for service bars. Bartender
does not serve as cashier for waitstaff.
2. One bartender per 8 bar seats, serves approximately 30
people.
D. Glass Storage:
1. Generally, provide 4 glasses per seat.
2. Hanging stem glassware above front door is not
acceptable.
E. Beverage Storage: Provide space behind bar for 80 active bottles
at a service bar, 150 at a display bar and 50 at a pool bar. Provide
an equal storage area for backup bottles. Provide secure liquor
storage behind the bar with the following:
1. Roll down gate to secure entrance to back bar area.
2. Locks on cabinet storage for liquor bottles.
F. Cocktail Station: Provide integral 8 circuit, cold plate, bottle wells
with beverage line “chimney” access, full width, double speed
rail, extra deep ice bin, sliding cover and condiment tray.
Example: Service Bar Section Figure 10-5

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G. Equipment - General: Examples include, but are not limited to,

the following Service Bar equipment:
1. Hand sink with integral soap and towel dispensers, and
stainless steel splash guards on both sides
2. Modular bar die and equipment preferred
3. Glass washer under bar, extra high compartment
4. Three compartment sink mandatory; 4 compartment
preferred
5. Soda guns at each station with soda gun holder on left side
of ice bin. Confirm bar concept that may dictate “club”
bottle service only.
6. Recessed drain board glass storage
7. Ice bins with speedrail, juice wells and condiment trays
8. Draught beer towers with drain board below
9. P.O.S. terminals with cash drawers located on front bar
integral with bar design
10. Backbar, under counter refrigeration with glass doors
11. Blender station, 46 cm (18 inch), with 25 cm (10 inch)
blender shelf and 44 oz. polycarbonate cup. Provide 2
blenders at a service station
12. Mug froster (optional)
13. Backbar refrigerators, remote in public areas. Provide
2 doors or 1.2 m (4 ft.) length for each bar tender station.
14. Trash receptacles at each station
15. Task lighting
16. Remote printer
17. Hand Sink: Refer to Section 10.4: Code Compliance and
Standards, Item B.
H. Day / Night Bar / M.I. Greatroom: Generally, provide for F&B
service to public and guests in Lobby and beverage service in
adjacent Restaurants.
1. Features: Accommodate the following:
a. Food provided from Kitchen Food pickup line
b. Shelves for breakdown of soiled ware
c. Storage for service utensils
d. Service station
2. Equipment for Public Bars and Pantries: Same (minimum)
requirements for underbar equipment as noted for service
bar with the addition of drop down drain board for P.O.S.
<13> If kitchen is not easily accessible, a support pantry
may be required. The following food offerings will be
needed to provide support to the M.I. Greatroom concept:
• Upright refrigerator
• Programmable Micro Convection Oven
• Plate storage

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• Hand washing
• Dry Stores
• Work table
• Utility sink
3. Service Station: If service station not provided within 30 m
(100 ft.) of bar, provide pantry to accommodate remote
functions. See Service Station requirements.
4. Food Pickup Line: If food pickup line is not provided
within 46 m (150 ft.) of bar, provide pantry to accommodate
remote functions:
a. Hot food holding cabinet
b. Refrigeration
c. Plating area
d. Limited cooking equipment as required for menu
I. Restaurant Service, Main Service & Dispensing Bar: Typically,
provide where Lobby Bar is remote from Restaurant.
1. Food: Provide from Main Kitchen to Bar. If food pickup
line is not within 46 m (150 ft.) of bar, provide pantry to
accommodate remote functions.
2. Food Segment: Consider, if appropriate or required, the
integration of a food segment.
3. Wine storage shelving and glass door refrigerator for
wine.
4. Pantry: If main foodservice is not provided within 27.4 m
(90 ft.) of bar, provide a pantry to accommodate remote
functions. See “Concierge Lounge – Pantry” and “Service
(Beverage) Station” requirements in this Module.
5. Pantry Equipment: Generally, provide the following:
a. Hot food holding cabinet
b. Refrigeration, reach-in refrigerator
c. Plating area
d. Cooking equipment; limited as required for menu
6. Storage: Provide shelves for breakdown of soiled wares
and storage for service utensils.
7. Service bar, walk-in cooler, liquor storage and temperature
controlled wine storage to be lockable and secured as a
unit.
8. Stainless steel bar top, hanging glass storage above bar top
and roll down security gate open full length of bar.
9. Stainless steel backbar top with backbar refrigerator and
lockable cabinet above for liquor storage.
10. Underbar and hand sink, glass storage, cocktail station,
blender station with soda gun and under counter dish
machine.
11. Espresso machine

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Example: Shotgun Bar Plan

Figure 10-6

Shotgun Bar Equipment Schedule

Item Qty. Description
ED Ice bin, A depth, 36”, 10 circuit cold plate; 3, 3 bottle Rack for 19” Ice Bin; 1, 42” Double Speed Rail; 1, 6” Soda
1 1 Gun Holster. Left Side Mount; 1, Clip on Condiment dispenser / Backsplash; 2, 42” Speed Rail Locking Covers
2 2 29” x 29” Full corner drain board with lift-out perforated insert; 2 CB Leg
3 3 12” Blender Station with sink, faucet, strainer and outlet
4 1 18” Five Tier Liquor display; 5, 18” Locking Liquor Covers
42” Back Bar Reach in Cooler, Self contained, One Stainless Doors, Stainless Top, 1” Legs (Overall height 37”)
5 2 115V, 1 Phase, 8.8 full load, dedicated 15 amp circuit required
6 3 12” Dry Waste Receptacle.
7 2 24” Drain board with lift-out perforated insert, perforated shelf and locking cabinet
Ice bin, A depth, 30”, 10 circuit cold plate; 4, 3 bottle Rack for 19” Ice Bin; 2, 36” Double Speed Rail; 2, 6” Soda
8 2 Gun Holster. Left Side Mount; 2 Clip on Condiment dispenser/Backsplash; 4, 36” Speed Rail Locking Covers
9 1 24” Dry Storage, Two Stainless Doors, Stainless Top, 1” Legs (Overall height 37”) Locking doors
10 1 12” Deluxe Hand Sink with faucet, soap and paper
60” Side to side pass through, 120V Single Phase 60Hz; 1 Glass Rack Holder; 2 Glass Rack; 2 Glass rack insert for
11 1 stemware
12 1 24” P.O.S. Cabinet with dry storage
60” Back Bar Reach in Cooler, Condenser on Left, Two Glass Doors, Stainless Top, 1” Legs (Overall height 37”)
13 2 115V, 1 Phase, 8.8 full load, dedicated 15 amp circuit required
14 1 Locking Dry Storage Cabinet with adjustable shelves.
84” Reach in Cooler, Condenser on Right, Three Glass Doors, Stainless Top, 1” Legs (Overall height 37”) 115V, 1
15 2 Phase, 8.8 full load, dedicated 15 amp circuit required
16 1 Locking Dry Storage Cabinet with adjustable shelves.
17 1 Custom, Coffee Cabinet

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Example: Three Sided Bar Plan

Figure 10-7

Three Sided Bar Equipment Schedule

Item Qty. Description
1 4 12” Dry Waste Receptacle.
2 3 12” Five Tier Liquor display; 15, 12” Locking Liquor Covers
3 3 12” Blender Station with sink, faucet, strainer and outlet
Ice bin, A depth, 36”, 10 circuit cold plate; 3, 3 bottle Rack for 19” Ice Bin; 1, 42” Double
4 1 Speed Rail; 1, 6” Soda Gun Holster. Left Side Mount; 1 Clip on Condiment dispenser /
Backsplash; 2, 42” Speed Rail Locking Covers
5 2 30” Drain board with lift-out perforated insert, perforated shelf and locking cabinet
24” Back Bar Reach in Cooler, Self contained, One Stainless Doors, Stainless Top, 1” Legs
6 2 (Overall height 37”) 115V, 1 Phase, 8.8 full load, dedicated 15 amp circuit required
7 1 12” Deluxe Hand Sink with faucet, soap and paper
8 1 12” Solid waste sink with Cabinet
60” Corner Side to side pass through, 120V Single Phase 60Hz; 1, Glass Rack Holder; 2, Glass
9 1 Rack; 2, Glass rack insert for stemware
24” Dry Storage, Two Stainless Doors, Stainless; Top, 1” Legs (Overall height 37”) Locking
10 1 doors
11 1 24” POS Cabinet with dry storage
Ice bin, A depth, 30”, 10 circuit cold plate; 3 bottle Rack for 19” Ice Bin; 2, 36” Double Speed
12 2 Rail; 2, 6” Soda Gun Holster. Left Side Mount; 2 Clip on Condiment dispenser / Backsplash;
4, 36” Speed Rail Locking Covers
13 2 29” X 29” Full corner drain board with lift-out perforated insert; 2 Leg
14 1 18” Drain board with lift-out perforated insert, perforated shelf and locking cabinet
15 1 Custom, Dry Storage Cabinet with adjustable shelving and locking doors
BB48-L1-GSH (LR) 48” Reach in Cooler, Remote hook up on Left, Two Glass Doors,
16 2 Stainless Top, 1” Legs (Overall height 37”) 115V, 1 Phase, 8.8 full load, dedicated 15 amp
circuit required; 2 Remote Condensers by others
48” Reach in Cooler, Remote hook up on Right, Two Glass Doors, Stainless Top, 1” Legs
17 2 (37” Overall height) 115V, 1 Phase, 8.8 full load, dedicated 15 amp circuit required; 2 Remote
Condensers by others
21 1 Custom, Coffee Cabinet

Design Standards © Marriott International, Inc. . January 2009 |F&B 51

 Example: Four Sided Bar Plan

52
Four Sided Bar Equipment Schedule
Item Qty Description
30” Drain board with lift-out perforated insert, perforated shelf and locking
1 3 cabinet

F&B
Ice bin, A depth, 36”, 10 circuit cold plate with 3 bottle Rack for 19” Ice Bin;

|
2 1 1, 42” Double Speed Rail;1, 6” Soda Gun Holster. Left Side Mount; 1 Clip on
Condiment dispenser / Backsplash; 2 Speed Rail Locking Covers
3 4 12” Blender Station with sink, faucet, strainer and outlet
4 2 29” X 29” Full corner drain board with lift-out perforated insert; 2 Leg
5 4 12” Five Tier Liquor display; 20, 12” Locking Liquor Covers
6 4 12” Dry Waste Receptacle.
24” Back Bar Reach in Cooler, Self contained, One Stainless Doors, Stainless
7 3 Top, 1” Legs (Overall height 37”) 115V, 1 Phase, 8.8 full load, dedicated 15
amp circuit required
Ice bin, A depth, 30”, 10 circuit cold plate; 6, 3 bottle Rack for 19” Ice Bin; 3,
8 3 36” Double Speed Rail; 3, 6” Soda Gun Holster. Left Side Mount; 3, Clip on
Condiment dispenser/Backsplash; 6, 36” Speed Rail Locking Covers
9 1 24” POS Cabinet with dry storage
24” Dry Storage, Two Stainless Doors, Stainless; Top, 1” Legs (Overall height
10 1 37”) Locking doors
60” Side to side pass through, 120V Single Phase 60Hz; 1 Glass Rack Holder;
11 1 2 Glass Racks; 2 Glass rack inserts for stemware
10 - Food & Beverage Production Facilities

12 1 12” Solid waste sink with Cabinet

18” Drain board with lift-out perforated insert, perforated shelf and locking
13 1 cabinet
24” Drain board with lift-out perforated insert, perforated shelf and locking
14 1 cabinet

January 2009
60” Three Compartment Sink. Stainless steel sink bowls. Stainless Drain
15 1 boards with independent drain and lift out perforated insert; 1, 60” Single
Speed Rail; 1, 60” Locking Speed Rail Cover
16 1 12” Deluxe Hand Sink with faucet, soap and paper
48” Reach in Cooler, Remote hook up on Left, Two Glass Doors, Stainless
17 1 Top, 1” Legs (Overall height 37”) 115V, 1 Phase, 8.8 full load, dedicated 15
amp circuit required; 1 Remote Condensers by others
48” Reach in Cooler, Remote hook up on Left, Three Glass Doors, Stainless
18 1 Top, 1” Legs (Overall height 37”) 115V, 1 Phase, 8.8 full load, dedicated 15
amp circuit required; 1 Remote Condensers by others
48” Reach in Cooler, Remote hook up on Right, Three Glass Doors, Stainless
19 1 Top, 1” Legs (Overall height 37”) 115V, 1 Phase, 8.8 full load, dedicated 15
amp circuit required; 1, Remote Condensers by others
19 1 Custom, Liquor Display Tier
20 1 Custom, Locking Dry Storage Cabinet with adjustable Shelving.
Figure 10-8 21 1 Custom, Coffee Cabinet
Marriott Hotels & Resorts - International

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J. Concierge Lounge Bar: Size to accommodate demand.

Provide a Pantry adjacent and accessible to the Lounge.
See Module <7C>.
K. Pool Bar: Size to accommodate demand. Provide food
service from adjacent pool bar / kitchen pantry. Provide
service routing to main kitchen.
1. HVAC: Fully air condition the Pool Kitchen and work
areas to accommodate frequently opened doors.
2. Washing Facilities: Provide for reusable non breakable
service ware.
3. Refrigeration: Size for ambient conditions.
4. Pool Kitchen Equipment: (Based on concept and
market) Including but not limited too the following:
a. Chef’s Counter (see Three Meal Kitchen list) hot /
cold plus ice cream
b. Double vat fryer with self filtering system
c. Char-broiler
d. Griddle
e. Burner range with oven
f. Counter top combi oven / steamer
g. Programmable Micro Convection Oven
h. Stainless steel wall shelving
i. Ice cream dispensing dipping freezer unit plus
dipper well
j. Conveyer toaster
k. Waffle iron
l. Double door roll-in refrigerator
m. Upright freezer
n. Service station (see Section 10.25)
o. Walk-in refrigerator (food)
p. Walk-in refrigerator (beverage)
q. Single rack ware washer
r. 3 compartment sink
s. Prep tables
t. Dry Storage Room with shelving
u. B.O.H. service area is separate from guest areas
L. Finishes - Bar / Service Stations: <GR> See applicable Modules
for finish materials and coordinate with millwork details
and interior design:
1. Lobby Bar: Module <2>
2. Restaurant Bar: Module <3>
3. Pool Bar <4>
4. Concierge Lounge Bar: Module <7C>

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10.33 M.I. Greatroom Pantry

A. Program: Provide for hot and cold foodservice to guests in
M.I. Greatroom.
1. Size / Area: Provide to accommodate guest demand
and food concept for the M.I. Greatroom.
2. Location: See Module <2A> Provide adjacent to the
Day/Night Bar when distance to a full service kitchen is
greater than 46 m (150 feet) or when kitchen operational
characteristics or hours are not compatible with the M.I.
Greatroom menu.
B. Design Features: Provide a minimum of 46 m2 (150 sq. ft.)
enclosed room easily accessible from the bar service area
and Greatroom seating. Shield entry from guest area.
C. Equipment: (includes, but is not limited to):
• Upright refrigerators
• High speed multi function oven
• Dishwasher
• Soiled and clean dish tables
• Hand sink
• Secure bottle storage
• Work tables
• Utility sink
• Three compartment sink
• Cart parking area
• Panini grill
• Sandwich make-up table
• Induction burners
• Coffee/soft drink station
• Garbage can
D. Finishes for Greatroom Pantry:
1. Floor: Paver tile or seamless flooring
2. Base: Paver tile or seamless base
3. Walls: Ceramic tile or FR-FRFP
4. Ceiling: Accessible tile on corrosion resistant grid and
supports. See Section 10.10, D.

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10.34 Concierge Lounge Pantry

A. Program: Provide limited foodservice pantry adjacent to the
beverage bar with adjoining sitting areas in a controlled
access lounge.
1. Size / Area: Varies by region. See Module <7C> for
Concierge Lounge.
2. Location: Typically, the Concierge Lounge is available
to guests on the Concierge Floor level. Direct access or
adjacent to service elevator is desired.
B. Equipment: Do not use residential / domestic grade equipment.
Provide commercial equipment for the following:
1. Ice Machine: Under counter, low volume
2. Refrigerator: Single door, reach-in, single door, roll-in
3. Sink / Disposal: Stainless steel, double sink with waste
disposal, 1 hp minimum mounted to one sink
4. Wall shelves
5. Coffee Brewer: High capacity 4 to 6 liters (1 to 1.5 gal.)
airpot brewer with cord and plug attached and with
piped water connection
6. Cappuccino Machine: Provide one BOH and one FOH
7. Dishwasher: Under counter, commercial dishwasher
C. Reheating Equipment: Majority of food is transported from
Main Kitchen to Concierge Lounge pantry. Provide light
reheating capacity.
1. Induction warmers (2.5 kw) electric
2. High speed convection microwave unit, counter top
3. Microwave oven
4. Cook and hold mobile cabinet
5. Hand Sink: Refer to Section 10.4: Code Compliance
and Standards, Item B.
D. Features: Provide the following in Concierge Lounge Pantry:
1. Counter / Cabinet: Provide built-in heavy duty solid
surface top counter with millwork base and millwork
cabinets above. Coordinate wall cabinet location with
coffee brewer.
2. Bar: Provide lockable, cabinet storage for backup liquor
bottles and beer.
3. Credenza: Coordinate with interior design to determine
if a credenza with induction heating is required to
display and serve hot food items.
4. Storage: Provide storage area for goods / service items,
dishes, paper goods, silverware, glassware, etc.
5. Breakdown Space: Conceal area from guest view, to
hold soiled plates and glassware.
E. Finishes: See Modules <GR> and <7C>.

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10.35 Room Service

A. Program: Provide for delivery of foodservice items to
Guestrooms.
1. Coordinate requirements with Marriott’s Call Center
criteria.
2. For properties with 300 rooms or more, Marriott
recommends separate 3 meal cooking line.
3. Provide space for room service carts and warmers.
B. Workstation: Accommodate P.O.S. terminal, telephone
and other computer requirements based on size of
workstation.
C. Staging Area: Provide in Main Kitchen adjacent to Food
Pickup Line (or exhibition kitchen where applicable) which
shares common cooking line.
1. Size / Area: Provide room service area with adequate
space for a minimum of 5 set up tables or carts per 100
guestrooms.
2. Location: Provide adjacent and accessible to Service
Elevator.
D. Equipment: Examples include, but are not limited to, the
following:
1. Condiment Shelving: Approximately 3 m (10 ft.) of
millwork with adjustable upper shelves.
2. Worktables: Provide for staging of orders
3. Refrigeration: Dedicated 2 door, roll-in refrigerator
(two section minimum) with glass doors, mobile carts
to store condiments, sodas, etc. and flowers in a separate
refrigerator.
4. Ice Cuber: Access to 180 kgs (400 lbs)
5. Coffee Brewer
6. Beverage Service: Provide secure area for bottled
beverages (preferred), cans, coffee, espresso and juices
(service bar or public bar access for liquor).
7. Conveyer toaster
8. Carts: Typically, include in 5-SU package. Provide electric, hot
holding boxes for mobile carts. Base quantity on approximately
5 to 8% of guestroom count. Verify with market study.
9. Hand Sink: See Section 10.4: Code Compliance and
Standards, Item B.
E. Storage: Provide for amenities such as VIP platters and
gift baskets. Include general storage for dedicated Room
Service items such as silverware, trays, coffeepots and other
smallwares.

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F. Finishes: <GR>
1. Floor: Paver tile (same as Main Kitchen) or seamless
flooring
2. Base: Paver tile or seamless base
3. Walls: Ceramic tile or FR-FRFP
4. Ceiling: Accessible, washable tile on corrosion
resistant grid and supports. See Section 10.10, D.
10.36 Mini-Bars (Guestrooms)
A. Program: Provide self service, half sized refrigerator for
liquor, beer, wine, soda and snacks charged to guest.
1. Service: Typically, separate service function from
guestroom service and housekeeping.
2. Location: In Guestrooms; see Module <7A>.
B. Supply Storage: Provide dedicated, secure storage room
for food, beverage stock and to resupply service carts.
1. Size / Area: Provide 7 to 93 m² (80 to 100 sq. ft.).
2. Location: Adjacent to (Room Service) “In Room
Dining” (see above); accessible from service corridor
and elevator.
C. Service Carts: Loaded from storage area; see “In Room
Dining” (Room Service) above.
D. Finishes: Provide finishes for storage space same as
required for Dry Storage area in this Module.
10.37 Guestroom / Suite Pantries
A. Program: Provide limited foodservice pantry in Marriott
Hospitality, Presidential and Vice Presidential Suites
and other Suites / Guestrooms as required by the project
Facilities Program. Coordinate requirements with Module
<7A>.
1. Size / Area: Varies by region; see Module <7A>.
2. Location: Adjacent to guestroom / suite corridor with
controlled door access from corridor using electronic
entry lock system.
B. Equipment: Provide the following:
1. Ice Machine: Low volume, under counter model,
residential style
2. Refrigerator: Reach-in, residential style
3. Sink: In counter top
4. Microwave Oven: For light reheating
5. Dish Washer: Provide under counter, residential style
with low noise option is preferred.
6. Coffee Brewer: Residential style, 10 to 12 cup capacity
with cord and plug attached.

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C. Features: Provide the following for Guestroom / Suite

Pantries:
1. Counter Top: Typically, work surface above base
cabinets and storage area. Wall cabinets as required to
complement storage requirements by Interior Design.
2. Bar Supply: Provide lockable, cabinet storage for
backup liquor bottles and beer.
3. Storage: Provide for guest goods / service items, dishes,
paper goods, silverware, glassware, etc.
D. Lighting: Recessed 0.6 x 1.2 m (2 x 4 ft.), four tube fluorescent
area fixture.
E. Finishes: See Modules <GR> and <7A>.
1. Floor / Base: Stone or porcelain tile
2. Walls: Vinyl wall covering and stone or ceramic tile
trim
3. Counter Top: Stone or ceramic tile
4. Ceiling: Smooth surface, painted
10.38 Ice / Vending - Housekeeping
A. Program: Provide ice cuber / dispenser and bottled / canned
soft drink vending machine for guest access and use; see
Module <7B>.
1. Size / Area: Coordinate requirements with Module <7B>.
Verify ceiling height requirements to accommodate
machine and for installation.
2. Location: One unit per guestroom floor (50 rooms
maximum) in centralized vending space (if applicable)
and / or ice dispensing machine room in Housekeeping
area.
B. Equipment Features: Provide water cooled, self-contained,
condensers for ice cubers. Include equipment with the
following features:
1. Low noise and heat
2. Self service, push button dispensing style
3. Open ice bin types are not permitted due to the
possibility of contamination
4. Water filter
C. Finishes: See Modules <GR> and <7B>.
10.39 Dishwashing - Glassware
A. Dishwashing Machine: Provide under counter high
temperature dish machine, dishtable with dump sink and
overhead glass shelf rack in Housekeeping <7B> space on
each guestroom level floor.

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Marriott Hotels & Resorts - International Food & Beverage Production Facilities - 10
10.40 Employee Dining
A. Program: Provide dedicated dining (cafeteria) facility for
hotel employees. Services offered to be determined by
market conditions with input from Marriott.<8B>
1. Size / Area: Coordinate program and design requirements
with Module <8B> Employee Facilities.
2. Location: Near Employee services (change / shower /
toilet rooms). Satisfy local daylight requirements.
B. Features: Provide with the following applicable project
Facilities Program design features:
1. No cashier required
2. No dishwashing or back-of-house kitchen facilities if in
proximity to other kitchen and dishwashing facilities.
3. Cafeteria style, self‑service. Minimum of approximately
30 linear feet of service line required.
4. Hot food station served by attendant
5. Self-serve salad, dessert and beverage stations
6. Emergency Power: Provide several power receptacles to
permit limited employee food prep (coffee, sandwiches,
etc.) in an emergency. See Module <15C>
C. Equipment: May be influenced by regional preferences.
Generally, requirements include, but are not limited to, the
following:
1. Optional Cooking Battery: Provide for short-order items
cooked on premises which, typically, includes a griddle
and fryer battery with dump station (self cleaning).
2. Microwave unit, counter top
3. Work counter with sinks
4. Equipment stand, refrigerated drawers, wall flashing
and ventilator
5. Service Equipment: Coffee urn, 4 hot wells, insulated
ice pans and serving shelves
6. Hot Holding Cabinets: Full size mobile, plug in units
to transport and hold food items brought from Main
Kitchen requiring longer cook times.
7. Double door upright refrigerator / freezer
8. Refrigeration: Provide 2 roll‑in coolers for cold foodservice
items.
9. Worktable with sink (majority of food preparation
performed in Main Kitchen).
10. Serving Counters: Provide with tray slides.
11. Self service counters and beverage counter
12. Beverage Counter: Locate away from food counters for
ease of circulation.
13. Salad Bar: Island type with refrigerated cold pan

Design Standards © Marriott International, Inc. . January 2009 |F&B 59

10 - Food & Beverage Production Facilities Marriott Hotels & Resorts - International

14. Carts: Provide parking area for carts to transfer prepared

foods from Main Kitchen and to transport soiled and
clean ware to Warewashing area.
15. Vending Machines: Provide for cold beverages and snack
items accessible when Employee Dining is closed.
16. Dry storage area.
17. Hand Sink: See Section 10.4: Code Compliance and
Standards, Item B.
D. Finishes - Employee Dining: See Modules <GR> and <8B>.
10.41 Trash Holding - Refrigerated
A. Program: Provide dedicated room with refrigeration system
to hold wet waste between pick ups in areas where climate
or waste pick-up schedules dictate. See Receiving in this
Module and Module <9>.
1. Location: Adjacent to Loading Dock at Receiving.
2. Size: Base on trash holding and pick up frequency.
B. Features: Provide and accommodate the following:
1. Cooling Equipment: Support water cooled evaporator
coil similar to type required for walk-in complex. Size
compressor and evaporator coil to maintain 13º C
(55º F).
2. Door: Size entrance door to accommodate carts and
trash trucks.
3. Washing: Equip room with water hose and hose reel.
4. Drainage: Slope floor to floor drain.
C. Finishes: <GR>
1. Floor: Concrete, sealed
2. Base: Same as walls
3. Walls: Concrete masonry, epoxy painted or ceramic
tile on masonry
4. Ceiling: Exposed structure
10.42 System Coordination
A. General: Coordinate with requirements of other Modules
including:
• 3 Food & Beverage
• 8 Administration & Employee Facilities
• 12 Elevators & Escalators
• 13A Information Technology Infrastructure
• 13B Telecommunications
• 13C Audio / Visual
• 14 Fire Protection / Life Safety
• 15 Mechanical - Plumbing - Electrical
• 16 Loss Prevention

60 F&B | January 2009 Design Standards © Marriott International, Inc.