Ask The HvacMan
Air Grilles
Air Diffusers
Air Quailty
All Air Systems
All Water Systems
Building .Managament Systems ..BMS
Cooling Towers
Cooling Load Calculation
Energy Saving
Duct ,Smacna
Dampers ,Air
Dust Collection
Fire Dampers
Glass Selection
Heat Exchangers,water
Heat Recovery
Heat Tracing Systems
Hepa Filters
Hvac Applications
Humidifiers / Dehumidifiers
Insulation , Duct
Insulation , Pipe
Insulation , Sound
Nano Tech.,In Building
Occupancy Sensors
Pneumatic Conveying
Pool Ventilation
Process Piping
Radiant Heating
Refrigerant Systems
Solar Collectors
Steam Generation
Tables & Charts Gnr.
VAV Sytems
VRV Systems
Solar Collectors
Flat Plate Collectors
Evacuated Tube Collectors
Concentrating Collectors
Transpired Collectors
Solar Control Systems
Standalone Systems
Grid Connected Systems
Hybrid Systems
Back-up Systems
Solar Cells
Solar Arrays
Change Controller
Hybrid Systems
Grid Systems
Water Pumping
Using Wind Energy
Enviromental Aspects
Buyer's Guide
Save Energy
Solar Water Heating
Solar Electric Systems
Wind Turbines
Passive Solar Heating
Passive Solar Cooling
Building Material
Water Conservation
Ground Source Heat-Pumps
Green Hotels

Glass &Windows Selection

5 * Hotel Commercial Kitchen General Standarts 11

BB. Buffet

1. Program: Supports the Buffet style of meal service.
2. Equipment: Typically, items are held and displayed at temperature for self service by guests. Examples include, but are not limited to:
• Built-in induction units (no solid fuel heated chaffers). Mount induction unit controls for staff access, out of view of guests. Respect manufacturer’s mounting instructions.

• Refrigeration units.
3. Buffet Design: Coordinate equipment requirements with foodservice consultant and interior designer to provide functional and aesthetically pleasing facility based on the hotel size and anticipated use.

CC. Server’s Stations

1. Program: Counters located in dining areas of Restaurants to store service items and beverages during meal periods. <3> 2. Wet Station: Typically, provide 1 wet station. General equipment requirements include, but are not limited to, the following:
• Counter, approximately 3.6 m (12 ft.) long per station
• Beverages (coffee brewer, iced tea dispenser, etc.)
• Water fountain
• Soda guns
• Sink
• Ice storage
• Clean glass storage
• Wet condiments (cream, milk, lemons)
• Refrigeration, undercounter
• Task lighting
3. Dry Station: Generally, locate 1 dry station per 75 seats.
General equipment requirements include, but are not limited to the following:
• Cutlery storage
• Clean linen storage
• Clean glass storage

• Condiments
• Duplex electric outlets
• Menus
• Counter space
• Task lighting
4. Features: Based on concept: <3>
• Provide as focal element in dining space with clean, simple design.
• Provide half-height wall to partially conceal area from guest / customer view.
• P.O.S. Terminals: Integrate P.O.S. terminal in counter at each station. Generally, provide 1 terminal for every 30 seats.
5. Finishes – Server’s Station: Base style and finishes on food / restaurant concept.


DD. Service Bars

1. Program: Where Front-of-House bars are not provided, for preparation and serving of beverages in Lobby, Room Service, Restaurant, Outlet Bars and Executive Lounge.
Additional service bars depend on F&B concepts, restaurant service volume and access to recreation < areas requiring F&B service.
2. Beverages: Do not provide liquor dispensing systems. Examples include, but are not limited to, the following:
• Variety of liquor (include 2 varieties of premium call brands) of each category.
• Draft beer (3 heads minimum for three varieties).
• Bottled beer.
• Soda and juices.
3. Staffing: General rules for staffing requirements:
• 1 bartender per 50 seats for seated bars. Bartender does not serve as cashier for waitstaff.
• 1 bartender per 100 seats for service bars.
4. Glass Storage: 12 types of glassware used in the bar and restaurant. Generally, provide 4 glasses per seat.
5. Beverage Storage: Provide space behind bar for 75 active bottles; 75 backup bottles. Provide secure liquor storage behind the bar with the following:
• Roll down gate to secure entrance to back bar area.
• Locks on cabinet storage for liquor bottles.
6. Equipment - General: Examples include, but are not limited to, the following Service Bar equipment:
• Hand sink.
• Glass washer under bar.

• 3-compartment sink.
• Soda guns at each station.
• Drainboard glass storage.
• Ice bins with speedrail, juice wells and condiment trays.
• Draught beer towers.
• P.O.S. terminal on front bartop.
• Backbar, undercounter refrigeration with glass doors.
• Blender station.
• Task lighting.


7. Lobby Bar: Generally for F&B service to guests in Lobby and beverage service in adjacent Casual Restaurant.
Features: Accommodate the following:
• Food provided from Kitchen Food pick-up line.
• Shelves for breakdown of soiled ware.
• Storage for service utensils.
• Service station.
Food Segment: Consider, if appropriate or required, the integration of a Food Segment such as the following:
• Sushi Bar
• Raw Bar
• Pastry Showcase
• Antipasto Service Station: If service station not provided within 30 m (100 ft) of bar, provide pantry to accommodate remote functions. See Service Station requirements.
Food Pick-up Line: If food pick-up line is not provided within 46 m (150 ft.) of bar, provide pantry to accommodate remote functions:
• Hot food holding cabinet.
• Refrigeration.
• Plating area.
• Limited cooking equipment as required for menu.

5 * Hotel Commercial Kitchen Mechanical Standarts
Structure of the kitchen
Kitchen ,the products
Kitchen,Human resources
Kitchen ,Hygiene aspects
Kitchen ,Layout
Kitchen ,Ventilation
Back to Hvac App. Commercial Kitchen Main Page
Back to Hvac Expert Main Page





Legionnare Disease
Energy Saving
Control Software
Hotel Design Books

Hotel Design