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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.

 
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5 * Hotel Commercial Kitchen Mechanical Standarts
 
Structure of the kitchen
Kitchen ,the products
Kitchen,Human resources
Kitchen ,Hygiene aspects
Kitchen ,Layout
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