BAREHOFF v2015

BASIC R E Q U I R E M E N T S OF
H O T E L F A C I L I T I E S & F U N C TI O N S
FOR OKURA BRANDS
" T H E O K U R A HERITAGE"
" T H E OKURA PRESTIGE"
" H O T E L OKURA"
Version 2015
Prepared by
Hotel Okura Co., Ltd.

Basic Requirements of Hotel Facilities
& Functions for OKURA Brands Page i
Table of Contents
INTRODUCTION 1
A. CONCEPT 2
A.1. OKURA HOTELS & RESORTS 2
A.2. OKURA BRAND CONCEPT 3
A.2.1. THE OKURA HERITAGE 3
A. 2. 2 . THE OKURA PRESTIGE 3
A.2.3. HOTEL OKURA 4
A.3. BASIC CONCEPT FOR PROPOSED HOTEL ARCHITECTURAL PLANNING 4
A.4. SUMMARY OF THE PROPOSED HOTEL FACILITIES 5
A.5. BASIC LOCATION DIAGRAM 5
A.5.1. HOTEL LOCATION 5
A.5.2. FOOD AND BEVERAGE LOCATION 6
A.5.3. BALLROOMS/MEETING FACILITIES LOCATION 6
A.5.4. FITNESS CENTER LOCATION 7
A.5.5. FRONT AND ADMINISTRATION OFFICE AREAS LOCATION 7
A.5.6. BOH AREAS LOCATION 8
B. REVENUE PRODUCING AREA 9
B.1. GUEST ROOMS AND GUEST ROOM FLOORS 9
B . 1. 1. GUEST ROOMS 9
B.1.2. GUESTROOM FLOORS 21
B.2. FOOD & BEVERAGE OUTLETS 28
B . 2 . 1. GENERAL CONCEPT 28
B . 2. 2. ALL DAY D I N I N G / COFFEE SHOP 29
B . 2. 3 . JAPANESE RESTAURANT 33
B.2.4. C H I N E S E RESTAURANT 38
B.2.5. TEPPAN-YAKI RESTAURANT 42
B.2.6. F R E N C H RESTAURANT 46
B.2.7. S P E C I A LI TY / T H E M E RESTAURANT.. 51
B.2.8. MAIN BAR 56
B.2.9. LOBBY LOUNGE 60
B.2.10. ENTERTAINMENT/ SKY LOUNGE 64 .1
B . 2 . 11 . B A L L R O O M S / F U N CT I O N ROOMS 68
B.3. OTHER REVENUE PRODUCING FACILITIES 75

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B.3.1. O N E H A R M O N Y CLUB LOUNGE (EXECUTIVE LOUNGE) 75
Hotel Okura Co., Ltd. Version 2015

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B.3.2. FITNESS CENTER WITH I N D O O R S W I M M I N G POOL.. 79
B.3.3. SPA AREA 87
B.3.4. B U S I N E S S M A N ' S CENTER 89
B.3.5. HOTEL S H O P 92
B.3.6. RETAIL SPACE 95
B.3.7. PARKING LOT 98
B.4. PUBLIC AREAS 102
B .4 . 1. ENTRANCE A N D APPROACHING DRIVE WAYS 102
B .4 . 2 . STREET LOBBY 107
B .4 . 3 . M A I N LOBBY 110
B.4.4. BANQUET LOBBY 116
B.4.5. P U B LI C REST ROOMS (LAVATORIES) 121
B.4.6. GUEST ELEVATORS A N D ESCALATORS 126
C. BACK OF THE HOUSE 130
C.1. FOOD PREPARATION AREAS 130
C.1.1. GENERAL REQUIREMENTS 130
C. 1. 2 . PREPARATION/ M A I N K I TC H E N 136
C. 1 . 3 . BALLROOM A N D FUNCTION ROOM PILOT KITCHEN 140
C. 1. 4 . BAKERY A N D PASTRY K I TC H E N 142
C. 1. 5 . ALL DAY DI N I N G / COFFEE S H O P RESTAURANT KITCHEN 146
C. 1. 6 . JAPANESE RESTAURANT K I TC H E N 150
C . 1. 7 . C H I N E S E RESTAURANT KITCHEN 154
C. 1 . 8 . TEPPAN-YAKI RESTAURANT K I TC H E N 157
C. 1. 9 . F R E N C H RESTAURANT KITCHEN 160
C. 1. 1 0 . SPECIALTY/ SIGNATURE RESTAURANT K I TC H E N 163
C. 1. 1 1. DELICATESSEN K I TC H E N 166
C. 1. 1 2 . M A I N BAR COUNTER A N D PANTRY 169
C.1.13. LOBBY L O U N G E PANTRY 172
C. 1. 1 4 . E N T E R T A I N M E N T / SKY L O U N G E KITCHEN A N D PANTRY 175
C. 1 . 1 5 . O N E H A R M O N Y CLUB L O U N G E KITCHEN AND PANTRY 178
c.2. OFFICES 180
. I C. 2 . 1. GENERAL REQUIREMENTS 180
C. 2 . 2 . EXECUTIVE O F F I C E 186
C. 2 . 3 . FRONT O FF I C E / FRONT DESK i n cl u d i n g t e l e p h o n e operators' room 190
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C.2.4. HOUSEKEEPING OFFICE 195
C. 2 . 5 . LAUNDRY PLANT A N D O F F I C E 198
C. 2 . 6 . SALES A N D M A R K E T I N G O F F I C E 202
C. 2 . 7 . FOOD & BEVERAGE CATERING O F F I C E 207
C. 2 . 8 . ACCOUNTING O F F I C E 211
C. 2 . 9 . STEWARD O F F I C E 215
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C.2.10. PURCHASING OFFICE 217
C. 2 . 1 1. R E C E I V I N G O F F I C E , L O A DI N G / U N L O A D I N G DECK, A N D TRASH H O L DI N G AREA .. 220
C.2.12. PERSONNEL OFFICE 225
C. 2 . 13 . I N FO R M A T I O N TECHNOLOGY O F F I C E WITH SERVER ROOM 230
C. 2 . 1 4 . E N G I N E E R I N G O F F I C E AND M E C H A N I C A L AREAS 234
C.2.15. SECURITY O F F I C E 238
C.2.16. SERVICE ELEVATORS 242
C.3. EMPLOYEE FACILITIES 245
C . 3 . 1. GENERAL REQUIREMENTS 245
C.3.2. STAFF ENTRANCE 248
C. 3 . 3 . STAFF CANTEEN (STAFF CAFETERIA) 250
C.3.4. STAFF L O U N G E 253
C.3.5. KIOSK 255
C.3.6. STAFF C H A N G I N G ROOM 257
C.3.7. STAFF DORMITORY 261
C. 3 . 8 . REST ROOMS (LAVATORIES) FOR STAFF 263
C. 3 . 9 . EMPLOYEE'S U N I O N OFFICE 266
C.3.10. RECREATION ROOM 268
C . 3 . 1 1. C LI N I C / FIRST A I D STATION 270
C.3.12. B A R B E R / BEAUTY PARLOR 272
D. APPENDIX 274
D.1. AREA PROGRAM FOR BOH OFFICES 274
D.2. BOH OFFICES LAYOUT 277
D.2.1. ADMINISTRATIVE OFFICES 277
D.2.2. FRONT BACK OFFICE 278
D.2.3. ACCOUNTING O F F I C E 279

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D.2.4. PERSONNEL OFFICE 280
D.2.5. H O U S E K E E P I N G / LAUNDRY O F F I C E 281
D.2.6. P U R C H A S I N G / R E C E I V I N G OFFICE 282
D.2.7. GARBAGE (Trash holding, Garbage refrigerator, Can washing a n d Empty bottle) .. 283
D.2.8. S E C U R I TY O F F I C E 284
D.2.9. IT O F F I C E WITH SERVER ROOM 284
D . 2 . 10 . E N G I N E E R O F F I C E ( E n g i n e e r Office, E n g i n e e r Workshop, E n g i n e e r Storage) 285
D . 2 . 11 . STAFF C H A N G I N G ROOM (Lockers, Showers, Lavatories for M a l e and F e m a l e ) 286
D.2.12. STAFF D I N I N G ROOM 287
D . 2 . 13 . GUESTROOM FLOOR SERVICE STATION 288
D.3. BOH F I N I S H I N G SCHEDULE 289
D.4. TYPICAL KITCHEN LAYOUTS 293

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D . 4 . 1. FOOD STORAGE, PRE-FABRICATED REFRIGERATOR AND FREEZER 293

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& Functions for O K U R A Brands Page iv
D.4.2. PREPARATION K I TC H E N 295
D.4.3. BAKERY A N D PASTRY K I TC H E N 297
D.4.4. COLD K I TC H E N FOR BANQUET K I TC H E N 299
D.4.5. HOT KITCHEN FOR BANQUET K I TC H E N 301
D.4.6. DISH WASHING AREA FOR BANQUET KITCHEN A N D STEWARD STORAGE 303
D.4.7. BANQUETPANTRY 304
D.4.8. ALL DAY D I N I N G K I TC H E N AND ROOM SERVICE SECTION 305
D.4.9. C H I N E S E RESTAURANT KITCHEN 307
D . 4 . 10 . JAPANESE RESTAURANT K I TC H E N 309
D.4.11. S U S H I COUNTER 311
D.4.12. T E M P U R A COUNTER 313
D.4.13. TEPPAN-YAKI C O U N T E R 315
D.4.14. M A I N BAR PANTRY 317
D.4.15. O N E H A R M O N Y CLUB L O U N G E K I TC H E N 318
D.4.16. STAFF CANTEEN ITCH EN 320
D.5. KITCHEN DETAIL 322
D . 5 . 1. DETAIL FOR WALK-IN REFRIGERATOR 322
D.6. VALET LAUNDRY LAYOUT 323
D.7. FRONT RECEPTION COUNTER 324
D.8. JAPANESE RESTAURNT "ZASHIKI" STYLE SEATING 327
D.9. CASHER COUNTER FOR RESTAURNT 328
D.10. SERVICE STATION FOR RESTAURNT 329
D . 1 1. KEY CONTROL SYSTEM 330
D . 11 . 1. GUESTROOMS KEY CONTROL SYSTEM (CARD KEY) 330
D . 1 1. 2 . HOTEL C Y LI N D ER KEY CONTROL SYSTEM (EXCEPT GUESTROOMS) 331
Hotel Okura Confidential and Proprietary Information
The contents of Basic Requirements of Hotel Facilities & Functions (BARE H O F F ) are confidential
a n d proprietary to Hotel Okura Co., Ltd. And may not be reproduced, disclosed, distributed or
used without the express p e r m i s s i o n of a n authorized representative of Hotel Okura.
Copyright, Hotel Okura Co., Ltd, unpublished material. All rights reserved.
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& Functions for OKURA Brands Page 1
INTRODUCTION
The purpose of this document is to establish a standard of quality in the facilities and environment
that will enable Hotel Okura to provide an Excellence in Service to the Guest.
It is the intent of this document to establish a consistent quality among facilities and not define a
singular project. It is desirable that each project draw upon its own regional context while
maintaining a focus on the basic concepts of Okura brands.
These guidelines may not always provide complete direction for project specific issues. Hotel
Okura's Project Coordinator will provide any interpretations and additional information to provide
each direction.
Portions of these Guidelines may be modified by Hotel Okura to respond to project's specific needs
or respond to the most current design, construction and operational direction by Hotel Okura.
Each description of functions should meet minimum code requirements established by the local
authority having jurisdiction.
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& F u n c t i o n s for OKURA Brands Page 2
A. CONCEPT
A.1. OKURA HOTELS & RESORTS
♦ Each m e m b e r hotel of "Okura Hotels & Resorts" welcomes travelers with a t r a n q u i l
ambience that reflects traditional elements of Japanese culture. This unique
personality has made Okura one of the most renowned names in hospitality. Our
hotels have hosted diplomatic a n d celebrity guests, heads of state, political figures
and business leaders, and many organizers take advantage of o u r facilities to hold
prestigious government, business, and cultural events. Okura hotels have become the
first choice among discerning visitors and VIPs from around the world.
♦ The values of "Okura Hotels & Resorts" are founded upon respect for humanity. We
believe that putting people first is the best way to ensure a memorable experience
for o u r guests and a successful relationship with o u r partners. Based o n this strong
belief, we apply the following principles to every aspect of o u r hotel development
projects.
We seek to:
a. Deliver the Best Accommodation, Cuisine a n d Service (Best ACS) at a ll times
b. Provide attractive a n d realistic profits to hotel owners a n d other stakeholders,
ensuring that the return on investment is in l i n e with expectations
c. Support o u r employees a n d h e l p them secure m a x i m u m job satisfaction
d. M a i n t a i n o u r position in society as a responsible corporate entity
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e. Offer community-based support and services as part of the group's CSR
program, and promote culture a n d the arts
f. Recognize the importance of flexibility, creativity and innovation throughout
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the entire process of a hotel development project
g. Apply our expertise, knowledge and experience to understand and
accommodate the demands of each hotel owner while maintaining o u r own

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very important brand standards a n d principles
h. Bring harmony a n d purpose to every hotel, b l e n d i n g local history, heritage and
culture with o u r successful, modern Japanese concept
i. Create a n d m a i n t a i n a win-win p a rt n e r s h i p with hotel owners in the belief that
a n owner's fi n a n ci a l success is also o u r success
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corporate s o c i a l responsibility
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♦ Our overall concept, applied to every brand, is to provide Best Accommodation,
C u i s i n e and Services. We seek to deliver well-proven Japanese methods of operation
and service in tandem with local expertise, matched to the business conditions a n d
needs of each i n d i v i d u a l market.
A.2. OKURA BRAND CONCEPT
A.2.1. THE OKURA HERITAGE
A.2.1.1. A culture of charming elegance
♦ The figurehead of a city, a brand, a spirit, a n aspiration
♦ A leading l u x u ry hotel, located in a b u i l d i n g that is protected for its historic value
♦ A cultural asset in more ways t h a n one
♦ Fully-integrated concept, design a n d layout of secured privacy, providing supremely
professional a n d personalized guest services a n d an impressive choice of fi n e d i n i n g
options, i n cl u d i n g award-winning restaurants serving French and Asian c u i s i n e
♦ A venue to be seen, and to escape being seen
A . 2 . 1. 2 . Typical guest profile
♦ Senior executives, dignitaries, celebrities, affluent leisure travelers
A.2.2. THE OKURA PRESTIGE
A.2.2.1. Urbane a n d modern
♦ With restraint, with style, with that perfectly understated grace that knows
ostentation is best left to the guest
A luxury modern hotel reflecting local characteristics, located in a major gateway city,
• with sizeable meeting spaces, exemplary leisure facilities such as fitness center a n d
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spa, two or three options for fine dining, a n d the highest quality professional and
friendly guest service
♦ An address to be worn as a badge of honor, a n d a mark of true discernment
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A. 2 . 2. 2 . Typical guest profile
¢ Senior executives, dignitaries, celebrities, business travelers, convention participants,
affluent leisure travelers
A.2.3. HOTEL OKURA
A . 2 . 3 . 1. The pulse ofthe city
♦ Take the measure of the city at a glance: modern, thriving, alive with possibilities.
♦ Its local accents fused with touches of Japan
♦ An upper upscale five-star hotel with restaurants, bar, and fitness center that call and
reinvigorate even the most veteran executive or corporate traveler
♦ A site for business, with M I C E facilities
$ A p o p u l a r social h u b at the heart of the city
A.2.3.2. Typical guest profile
♦ Business executives and senior managers of major companies, entrepreneurs of s m a ll
a n d m e d i u m enterprises, leisure travelers
A.3. BASIC CONCEPT FOR PROPOSED HOTEL ARCHITECTURAL PLANNING
♦ According to the Okura brand which is proposed to owner, it s h a ll be defined by
owner a n d operator the basic concept for proposed hotel architectural p l a n n i n g such
as the following key issues;
a. Type and grade of proposed hotel
b. Operational concept
c. Direction of interior design
d. Functional facilities a n d operational efficiency
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A.4. SUMMARY OF THE PROPOSED HOTEL FACILITIES
♦ According to the market survey by a third party and/or by Hotel Okura, Hotel Okura
s h a ll propose the tentative s u m m a ry of the proposed hotel facilities and areas,
especially revenue producing facilities a n d areas.
♦ It will include types and number of rooms, restaurants and bars with number of
private rooms and seats, ballrooms, meeting a n d function rooms, a n d other revenue
producing amenities s u c h as fitness club, spa, executive lounge, businessman's center
and retail shops a n d so o n .
A.5. BASIC LOCATION DIAGRAM
A.5.1. HOTEL LOCATION
Diagram 1
FRONT GUEST ROOMS RECREATION
RECEPTION (ELEVATORS)
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ADMINISTRATIVE RESTAURANTS
OFFICES MAIN
LOBBY
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RETAIL SHOPS BARS/ LOUNGE
GARAGE BANQUET FUNCTION
LOBBY ROOMS
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A.5.2. FOOD AND BEVERAGE LOCATION
Diagram 2
JAPANESE GUEST SWIMMING
TEPPAN-YAKI ROOMS POOL SIDE BAR
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ALL DAY DINING
{COFFEE SHOP) BALLROOMS
LOBBY FUNCTION
MAIN LOUNGE ROOMS
LOBBY
CHINESE MEETING ROOMS
RESTAURANT
, - - - - - - - - - - - -
1
MAIN ENTERTAINMENT
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BAR LOUNGE
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I r - - - - - ..1 - - - - - -
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CONTINENTAL I
SIGNATURE
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RESTAURANT I
RESTAURANT
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A.5.3. BALLROOMS/MEETING FACILITIES LOCATION
Diagram 3
SALES LAVATORY STORAGE RECEIVING
OFFICE /CLOAK
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I BALLROOM - - - - - - - MAIN
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KITCHEN
BANQUET
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ENTRANCE
FOYER(S) MEETING B'. PLOT
ROOMS KITCHEN
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FUNCTION
MAIN
/ ROOMS -
ENTRANCE I I
LAVATORY BQ: Banquet
/CLOAK - [ J
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A.5.4. FITNESS CENTER LOCATION
Diagram4
SWIMMING
POOL
GYMNASIUM,
SQUASH COURT
MEN'S WOMEN'S
LOCKER ROOM RECEPTION LOCKER ROOM
SALON/ LOUNGE
MEN'S PRO SHOP WOMEN'S
POWDER ROOM POWDER ROOM
MEN'S OFFICE, WOMEN'S
SHOWER BOOTHS STORAGE SHOWER BOOTHS
MEN'S SAUNA, CONSULTING WOMEN'S SAUNA
STEAM BATH ETC ROOM STEAM BATH ETC
A.5.5. FRONT AND ADMINISTRATION OFFICE AREAS LOCATION
Diagram 5
BAGGAGE BUSINESS LAUNDRY
ROOM CENTER / UNIFORM
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USHER'S CONCIERGE TEL HOUSE
DESK DESK OPERATOR KEEPING
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MAIN BELL FRONT PERSONNEL
ENTRANCE CAPTAIN OFFICE OFFICE
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FRONT RESERVATION ACCOUNTING
MAIN RECEPTION OFFICE OFFICE
LOBBY I I
SAFE SALES & PURCHASING
DEPOSIT MARKETING OFFICE
I I --.......
GUEST EXECUTIVE I'---. F&B
ROOMS OFFICE CATERING

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A.5.6. BOH AREAS LOCATION
Diagram 6
V
LAVATORY ENGINEER
LOADING OFFICE TRASH/
DECK COMPACTOR
GENERAL / RECEIVING F & B
STORAGE OFFICE STORAGE MAIN
KITCHEN
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HOUSE PURCHASING
KEEPING OFFICE KITCHENS
PANTRIES
LAUNDRY ACCOUNTING
STAFF
/LINEN OFFICE
LOCKERS
UNIFORM
\ STAFF
- ISSUE CANTEEN
.......__
STAFF
TIMEKEEPER PERSONNEL INTERVIEW

ENTRANCE
/SECURITY OFFICE /TRAINING
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B. REVENUE PRODUCING AREA
B.1. GUEST ROOMS AND GUEST ROOM FLOORS
B.1.1. GUEST ROOMS
B . 1. 1 . 1. BASIC CONCEPT
¢ D u e to the project's location, type of hotel and hotel brand and so on, it may be
defined by owner a n d hotel operator the basic concept of project hotel particularly.
However, it s h a ll be basically designed according to the following basic concepts no
matter w h ic h hotel brand will be a p p l i e d .
a. Safe a n d secured privacy
b. Appropriate enough a n d comfortable space
c. A comfortable bed
d. Clean a n d sanitary environmental condition
e. Latest but intelligible AV equipment a n d IT solution
B . 1. 1 . 2 . STANDARD/TYPICAL GUEST ROOM D I M E N S I O N S BY BRAND
HERITAGE PRESTIGE OKURA
Net Area (square meters) more t h a n 50.0 more than 45.0 more t h a n 35.0
Width (meters) more t h a n 5.0 more t h a n 4.5 more than 4.0
Bedroom Ceiling Height (meters) more than 3.0 more t h a n 3.0 more t h a n 2 . 7
Entrance Ceiling Height (meters) more t h a n 2.4 more t h a n 2.4 more t h a n 2.2
B . 1. 1. 3 . F U N CT I O N A L R E Q U I R E M E N T S
$ BEDROOM A N D LIVING ROOM OF STANDARD/ TYPICAL GUESTROOM
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a. It s h a ll be required the following functions regardless the hotel brand.
i. Bed
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ii. Night table with control panel or portable note pad, telephone, bed side
lamp, reading l a m p and foot l a m p
iii. Working desk with chair, desk l a m p , telephone a n d m u l t i p l e media h u b
iv. S o fa / settee or a r m c h a i r with ottoman
v. Coffee table
vi. Armoire or chest of drawers with dressing table
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vii. Baggage stand
viii. Floor stand or room lamps with corner table
ix. Full-length mirror
x. M i n i bar with refrigerator
xi. Wardrobe with safe
xii. Wireless internet connection
b. When the Okura Heritage or the Okura Prestige brand is applied, the following
functions s h a ll be installed add t o / instead of the aforementioned functions.
i. E s p r e s s o / coffee machine adjacent to mini bar cabinet
ii. Walk in closet with safe and valet box instead of wardrobe
iii. Massage chair instead of sofa / settee
♦ BATH ROOM OF STANDARD/ lYPICAL GUESTROOM
a. It s h a ll be required the following functions regardless the hotel brand.
i. Bathtub with washing space like J a p a n e s e style
ii. Forest-rain shower and multi-functional shower
iii. A washing basin with counter
iv. Anti-mist mirror at the basin counter
v. Magnifying mirror at the basin s i d e at a height of 1,500 m m
vi. Toilet bowl with S i p h o n Vortex system with Shower Toilet function
vii. Telephone (receiving line only) with emergency call button s h a ll be
installed adjacent to toilet bowl
viii. Electrical outlets of 110 V and 220 V with sufficient capacity for electric
shaver, hair-dryer a n d also toilet ball automatic washer
ix. Speaker for TV, radio, music (should be available when it is on at the
night table) a n d emergency address
b. When the Okura Heritage or the Okura Prestige brand is applied, the following
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functions shall be installed add t o / instead of the aforementioned functions.
i. Independent bathtub with shower may be applied.

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ii. Separate shower compartment with forest-rain shower and
multi-functional shower may be applied.

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i i i. Due to the bed mix, two washing basins with counter
iv. Dressing t a b l e / powder table with stool a n d mirror
v. Toilet s h a ll be installed separately from bathroom with s m a ll wash hand
basin or s h a ll be furnished independently with door inside bathroom.
vi. Water-proof TV at the bathtub or wall TV i n s i d e the basin counter m i r ro r
OTHER F U N CT I O N A L R E Q U I R E M E N T S FOR NON-STANDARD GUESTROOM
a. SUITE ROOMS
i. The n u m b e r of suite rooms i n cl u d i n g s p e c i a l / largest suite rooms is;
Approximately fifteen to twenty per cent (15 - 20%) of total
guestrooms in the Okura Heritage brand
Approximately ten to fifteen per cent (10 - 15%) of total
guestrooms in the Okura Prestige brand
Approximately five to ten per cent (5 - 10%) of total guestrooms in
Hotel Okura brand
ii. The following functions are normally available in every suite room
regardless the hotel brand.
Visitor's lavatory with wash hand basin adjacent to the entrance
h a ll
Visitor's wardrobe adjacent to the entrance hall
S m a ll bar counter with s i n k a n d shelves in living room
Two washing basins with counter in bathroom
Dressing table / powder table with stool a n d mirror in bathroom
or walk-in closet
b. SPECIAL SUITE ROOMS
i. The number of special suite rooms is less than five rooms in total
guestroom regardless the hotel brand.
ii. Special suite room occupies more t h a n at least fo u r (4) m o d u l e s .
iii. The following functions are normally available in special / largest suite
rooms regardless the hotel b r a n d .
D i n i n g room
Living room
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Kitchen and/or pantry
Drawing room
Study room
Larger sized bathtub with massage function
S m a ll Jacuzzi or swimming pool s h a ll be considered to be provided
in largest suite room.
Second bedroom with bathroom s h a ll be provided or standard /
typical guestroom s h a ll be connected to largest suite room.
c. CONNECTING ROOMS
i. According to the market demand and type of hotel, the number of
connecting rooms is approximately five to ten per cent (5 - 10%) of total
guestrooms.
ii. Connecting rooms are required located through all the guest room
floors.
i i i. Connecting doors consist of two (2) back-to-back solid core doors in one
frame with the size of W 900 x H 2,100 m m . And the side and top of
connecting doors s h a ll be sealed for anti-noise.
d. PHYSICALLY DISABED PERSONS'S ROOM
i. The n u m b e r of rooms a n d functional requirement s h a ll be applied with
local regulations a n d codes.
ii. The physically disabled person's rooms should be located near the
elevator.
iii. Connecting room s h a ll be required for the guest's fa m i l y and/or assistant.
Or bedroom s h a ll have enough space to put an extra bed for family
and/or assistant.
iv. The entrance door size of width s h a ll be 1,000 - 1,200 mm and the
automatic s l i d i n g door device has to be synchronized with a card-key
lock. Accordingly the width of foyer / aisle of guestroom s h a ll be more
t h a n 1,200 m m .
v. The width / space of more than 1,500 mm in diameter which a
w h e e lc h a i r can rotate s h a ll be secured in both bedroom and bathroom.
vi. All the fu n ct i o n s in this type of rooms, bed, bathtub, shower
compartment, toilet bowl, basin counter and working desk and so on,
. 1 s h a ll be designed for wheel-chair users .
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The speed of opening and closing for the entrance automatic
s l i d i n g door
The doors inside this type of rooms s h a ll be s l i d i n g door.
The height of hanger rail of the wardrobe, basin a n d basin counter
u n d e rn e a t h , towel rail, towel rack, shower-head holder, shelves
for soaps, all kinds of switches (on/off) a n d so on
The side-rail of bathtub and toilet bowl s h a ll be installed.
vii. Emergency call button s h a ll be installed at bed side, bathtub side and/or
toilet bowl side.
viii. The room is utilized for not only d i s a b l e person, but also other guests
w h e n the room is available, so that the function of the room s h o u l d be
designed as standard concept.
B . 1 . 1 .4 . ARCHITECTURAL REQUIREMENTS
$ Entry Doors & Frames
a. Entry doors s h o u l d be m i n i m u m 900 mm width a n d 2,200 mm height.
b. Provide acoustic drop seals to underside of entry door.
c. Provide double locks of a RFID (Radio Frequency Identification) key system.
d. Entry doors s h o u l d provide the following hardware.
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i. A concealed door closer (three-step speed)
ii. Door guard (concealed door guard or arm-type door guard with door
protection)
i i i. One door viewer (two at disable person's room) at 1,500 m m height
iv. A door stop
e. Indication of a n evacuation route diagram (inside the entrance door)
f. Door c h i m e (on the corridor side, installed at a height of 1,300 m m from the
floor)
g. Connecting doors
i. One door frame must contain 2 doors with a size of 800 m m i n width a n d
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2,100 m m or more in height. One of the doors s h o u l d have the same
fireproof a n d soundproof qualities as the entry door with a concealed
door closer, w h i l e the other door s h o u l d have a door stopper and the
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s a m e soundproof qualities.
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ii. Acoustic drop seals to underside of both doors
iii. The door can be locked from both guestrooms, a n d t h u m b - t u rn s are to
be installed only on the self-closing door.
♦ Windows
a. Double glazing and/or dual sashes must be installed.
b. Window stops are required to limit the o p e n i n g to 100mm m a x i m u m .
c. All s i ll s for exterior windows s h a ll be stone or a l u m i n u m .
♦ The following functions s h o u l d be installed in the bedroom.
a. Room temperature controller s h o u l d be on the wall where aerial circulation is
better.
b. Switch and sign of "Do not disturb" and "Maid Service" request should be on
the wall at the vestibule a n d at the night table (control panel).
c. Valet service box at entrance area or i n s i d e the w a l k in closet. Sign and switch
s h o u l d be installed both inside a n d outside. No need to say that key s h o u l d be
installed in order to open from guestroom corridor side.
d. Vestibule should have 1,000 mm or more in width.
e. Stainless steel strip threshold shall be provided at transitions between hard
flooring and carpeted area.
♦ The size a n d function of wardrobe s h o u l d be as follows;
a. Dimension
i. Width: 1,600 m m (finished i n n e r measure)
ii. Depth: 700 mm (finished inner measure)
b. Sliding guide rail for wardrobe door should not be seen on the floor (hanging
door is preferable) .
Doors, either s l i d i n g or folding, s h o u l d allow easy a i r circulation.

I C.
d. A rod s h o u l d be installed at a height of 1,700 m m .
e. A shelf is provided to the upper part of the rod.
f. A few hooks for shoe-cleaning kit, shoe horn, brush and so on shall be
furnished.
8. A rail for necktie s h a ll be furnished.
h. A hook or shelf for iron a n d ironing board s h a ll be fu rn i s h e d .
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♦ The size of bathroom a n d bathtub, the width of basin counter and so on for typical
guest room w i ll be subject to hotel brand as following table.
Net Area (square meters) more than 12.0 more than 10.0 more t h a n 8.0
Ceiling Height (meters) more t h a n 2.4 more than 2.4 more than 2.3
Bathtub size (outer size): Length 1,800 mm 1,600 mm 1,600 mm
Bathtub size (outer size): Depth 900 m m 9 00 m m 8 00 m m
Bathtub size (outer size): Height 500mm 500mm 500mm
Height of basin counter' 800mm 800mm 800mm
Width of basin counter 2,000 m m 1,800 m m 1,400 m m
N u m b e r of basin bowls 2 2 / 1 1
Capacity of basin bowls 12 liter 8 . 5 / 12 liter 8.5 liter
♦ The following function should be installed in bathtub with washing space / shower
compartment.
a. Granite, m a r b l e or ceramic tiles on w a ll s / floors; s l i p resistant floor finish;
b. Tempered frameless glass door with self-closing hinges to swing out and
quality c h ro m e combination p u ll / push h a n d l e & towel rail.
c. An opening for ventilation at a height of approximately 300 mm above the
glass door shall be provided.
d. Rain shower head and a hand shower head with optional massage function
should be provided
e. Floor drain s h o u l d be located at i n n e r corner with gradual slant from shower
door threshold.
f. Recessed or surface mounted s h e l v i n g for amenities should be provided.
♦ In the shower booth, seat bench made of stone or stool should be furnished for
typical guest rooms of "Heritage" a n d "Prestige" brand.
♦ The stone threshold of bathroom and shower booth s h o u l d be designed to prevent
water over flowing, which w i ll be approximately 15-20 m m height gap with beveled
edges.
♦ If the side of the bathtub is not equipped with a removable apron, an access panel
measuring 300 mm x 300 mm or larger should be installed on the side of the bathtub
at the drain inspection height.
♦ The following function s h o u l d be installed at basin counter.
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From floor fi n i s h to top surface of b a s i n counter
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a. Provide solid natural stone (granite or marble) vanity tops with white basin.
b. Provide ha n d towel bar fixed on the counter apron of the basin counter.
c. Provide addition a l shelves for folded towels under/side counter.
d. Provide night light for the bathroom, connected to bedside night light switches.
♦ Double slab of guest room floor should be designed if restaurants & bars or banquet
rooms are pla n n ed on the top floor in order to secure soundproof.
B . 1. 1 . 5 . F I N I S H I N G REQUIREMENTS
a. Floor
i. Vestibule/ Bedroom / Living room
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Axminster carpet: Cut pile

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Wood flooring with area rug ( h a n d tufted)
ii. Bathroom
M a r b l e / S t o n e / Tile
b. Wall
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i. Vestibule/ B e d ro o m / Living room
Wall paper
ii. Bathroom
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M a r b l e / S t o n e / Tile
c. Ceiling
i. Vestibule / Bedroom/ Living room
Wall paper
Spray paint
ii. Bathroom
Paint
B.1.1.6. F.F. & E. REQUIREMENTS
♦ The following furniture will be furnished in the bedroom for typical guest room
subject to interior designer:
a. Bed
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i. The size of bed for standard / typical guestroom will be referred to the
following table.
Bed Type Hotel Brand Width Depth Height?
Double A OKURA 1,400mm 2,000mm 5 0 0 - 550 mm
Double B OKURA 1,600mm 2,000mm 5 0 0 - 5 5 0 mm
H E R I T A G E / PRESTIGE 2,000mm 2,100 m m 6 0 0 - 650 mm

King
OKURA 1,800 m m 2,000 m m 5 0 0 - 550 mm
HERITAGE 1,400 m m 2,100 mm 6 0 0 - 650 mm
Twin PRESTIGE 1,200 m m 2,100 mm 6 0 0 - 650 mm
OKURA 1,200 m m 2,000 m m 5 00 - 550 mm
ii. The bed and mattress brands / manufacturers which we recommend will
be "Simmons", "Serta", "Sealy", a n d "Kingsdown".
b. Bed head board
c. Night table
i. The size of night table for s t a n d a r d / typical guestroom will be;
Width: 4 5 0 - 550 mm
Depth: 4 5 0 - 500 mm
Height: 500 - 650 m m
ii. The following functions s h o u l d be furnished a n d controlled at the night
table with control panel or portable note pad.
Multi-function telephone
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Air-conditioning (on/off and adjusting)
Room lights and foot l a m p (on/off)

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Electric powered curtain (open/close)
Master switch (manual operation) to cut off a ll the electrical l
functions except electric outlet for refrigerator, charges and
multiple media h u b at w riting des k
iii . C ontrol p anel brand / manu fa cturers which we recommend will be
"Panasonic".
d. Sofa I settee, a r m c h a i r w ith o tto man , tea table
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From fl o o r finish to top surface of bed mattress
Hotel Okura C o. , Ltd. Version 2015

e. Writing desk with chair, desk l a m p
Size of writing desk HERITAGE PRESTIGE OKURA
Width 1,700 m m 1,600 m m 1,500 mm
Depth (stand-alone) 800mm 800mm 800mm
Depth (on the wall) 600mm 600mm 600mm
Height 750mm 750mm 750mm
f. Armoire, or chest of drawers, dressing table
g. Baggage stand
h. Floor stand a n d room l a m p
i. F u ll - l e n gt h mirror
j. M i n i bar cabinet
i. Electrical outlets for lighting, refrigerator (40 liters or more), electric
kettle a n d also an exhaust pipe s h o u l d be installed.
ii. The shelves for mini-sized liquor bottles, glassware, chinaware and
snacks are to be designed.
♦ The following electrical e q u i p m e n t will be fu rn i s h e d in the typical guest room.
a. Safety box
i. S h o u l d be installed in wardrobe (walk in closet)
ii. May be considered the safety box w i ll be with the outlet for note book
PC charger
i i i. Safety box brands / manufacturers w h i c h we recommend will be "Ving
Card Elsafe".
b. High definition television set with remote controller.
Size oftelevision (inches) more than 46 more t h a n 42 more than 37
i. Television brands / manufacturers which we recommend will be
"Panasonic", "SONY", "Sharp", "Mitsubishi", and "Toshiba".
c. Audio visual set with remote controller.
I i. Audio visual set will be installed according to hotel brand a n d the type of
rooms. "T: Typical guest room, "S": Suite room and "SS": Special Suite
room in the following table.
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iPod station T/S/SS T/S/SS S/SS
CD player S / SS S / SS -
DVD player T/S/SS T/S/SS s I ss
Stereo sound speaker s I ss S/SS -
ii. Audio v i s u a l set b r a n d s / manufacturers which we recommend will be as
following.
iPod station: "JBL", "BOSE", and "SONY"
CD player: "BOSE", "Panasonic", "YAMAHA", a n d "Pioneer"
DVD player: "Panasonic", "Sharp", "Pioneer", and "SONY"
Stereo sound speaker: "BOSE", "BL", and "NC/Kenwood"
B . 1. 1 . 7 . M & E REQUIREMENTS
Environmental conditions will be as follows, irrespective of the hotel brand;
a. Ill u m i n a t i o n level
i. Vestibule ceiling 801ux (at floor)
ii. Bathroom
Bathtub ceiling lO 0 l u x (at water level)
Vanity counter 3501ux (at face level)
General 200 lux
iii. Bedroom / Living room
Writing desk 2001ux (on the desk)
Sitting area Max 100 lux
Curtain box inside 2001ux
Bedside Max 150 lux ( n e a r the pillow)
F u ll height mirror lO 0 l u x (at chest height)
General l00lux
iv. Wardrobe 201ux
v. Night table foot l a m p adequate level (5 - 10 lux)
b. Noise criteria
i. Guestroom ( i n s i d e ) 30 dB(A) / N - 3 0 / 25 NC

ii. Guestroom corridor 35 dB(A) / N - 3 5 / 30 NC
c. Impact insulation class (IIC}
i. Heavy impact sound (LH) L-45
ii. Light impact sound (LL) L-40
d. Sound transmission class (STC)
i. Wall D-60
ii. Floor D-65
e. Temperature 2 4 - 2 6 degrees centigrade
f. Relative humidity 5 5 - 65 per cent
g. Fresh a i r m i n i m u m s 100 CMH (Cubic meter per h o u r / person)
h. Air change 10 Turns per hour
♦ Video on demand system a n d cable closing television system should be installed for
guest entertainment program.
¢ Integrated phone system for telephones in bedroom and bathroom should be
installed.
$ LAN port for internet connection s h o u l d be installed in multiple media h u b at the
working desk.
♦ Furthermore, wireless internet connection should be available a ll over the area of this
project hotel.
♦ Bathtub s h o u l d be filled w i t h i n 5 minutes a n d drained within 4 minutes, irrespective
of the bathtub size.
♦ The toilet bowl brands/ manufacturers which we recommend will be NEOREST of
"TOTO" and/or SATIS a n d REG/O of "INAX".
♦ Basin counter s h a ll have two wall sconces, located on each side of the vanity mirror,
a n d a recessed down light centered over the b a s i n .
Free Wi-Fi access point should be installed.
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B.1.2. GUESTROOM FLOORS
B . 1. 2 . 1. BASIC CONCEPT
♦ GUESTROOM FLOOR CORRIDORS
a. The width of corridor s h o u l d be fi n i s h e d measure, wall to wall. And also, t h e
c e i l i n g height of corridor should be finished measure.
Width (Room on both sides) 2,200 mm 2,000mm 1,800 m m
Width (Room on o n e side) 1,800 m m 1,800 m m 1,600 m m
Ceiling height 2,700 m m 2,600 m m 2,400 m m
b. It s h o u l d be considered to recess 300 m m at the entrance door of guest room.
c. Security camera (CCTV: Closed Circuit Television) s h o u l d be installed to monitor
a ll guest room corridors.
d. Guest room entrance should be considered not to be faced directly toward the
elevator hall or the guest room on the opposite side.
♦ ELEVATOR HALLS FOR GUESTS
a. The w i d t h / depth of hall s h o u l d be finished measure, wall to wall a n d also the
ceiling height s h o u l d be finished measure.
Width (ELV on one side) 4,000mm 3,500 mm 3,500 mm
Width (ELV on both sides) 4,500 mm 4,000mm 4,000mm
Ceiling height 3,000 mm 3,000 m m 2,700 m m
b. It s h o u l d be considered to furnish sofa and/or decorative furniture in the hall
subject to interior designer and a rt work consultant.
c. Intercom should be installed for house p h o n e .
d. Security camera (CCTV: Closed Circuit Television) should be installed to monitor

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all elevator h a ll s .
$ E M E R G E N C Y EXITS A N D STAIRCASES j
a. Emergency exits and staircases should be planned and designed strictly
according to local code a n d regulations.
b. The height of a step s h o u l d be e q u a l to or less t h a n 200 m m a n d t h e depth of a
step s h o u l d be e q u a l to or more t h a n 240 m m . The width of staircase s h o u l d be
e q u a l to or more t h a n 1,200 m m .
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c. O n e of the emergency staircases should locate allowing a n immediate access
from the service elevator h a ll and also from the floor service station without
passing through the guest corridor so that an instant approach to/from the
neighboring floors without using service elevator is available.
BACK SPACE
a. Floor service station
i. Floor service station for housekeeping operation s h o u l d be p l a n n e d a n d
designed in every guest room floor.
ii. Floor service station area s h o u l d clear 24 square meters supposing 30
guest rooms on one floor, with adjustment of 0.4 square meters per
guest room increase or decrease.
i i i. Floor service station s h o u l d be located to secure the access to the guest
corridor through service elevator h a ll or direct access.
b. Storeroom for extra furniture
i. Storeroom for extra furniture s h o u l d be planned a n d designed in every
guest room floor a n d should be located near the floor service station.
ii. Storeroom for extra furniture s h o u l d clear 12 square meters s u p p o s i n g
30 guest rooms on one floor, with adjustment of 0.4 square meters per
guest room increase or decrease.
B.1.2.2. FUNCTIONAL CONCEPT
BACK SPACE
i. Working desk with chair, P M S (Property Management System) terminal
for room status indication a n d intercom

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ii. Pantry with sink, water boiler with water purifier for tea service, ice-cube
m a c h i n e a n d cupboard
iii. Refrigerator
iv. Lavatory for employees ( m a i d s ) a n d mop s i n k
v. Storage for li n e n , supplies a n d extra furniture
vi. Parking zone for soiled l i n e n cart, a n d m a i d cart
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B . 1. 2 . 3 . ARCHITECTURAL R E Q U I R E M E N T S
♦ E M E R G E N C Y EXITS A N D STAIRS
a. Emergency staircase wall and staircase itself s h o u l d be fireproofing structurally.
b. Emergency staircase wall and c e i l i n g material, foundation and fi n i s h i n g , s h o u l d
be fireproof material.
c. Emergency exit door should be fire protecting door, a n d s h o u l d be designed to
open in the refuge direction.
♦ BACKSPACE
i. The door from service elevator hall or floor service station to the guest
corridor s h o u l d be automatic sliding door and its width should clear
1,200 mm and the height s h o u l d clear 2,100 m m .
ii. From the guest corridor side, the door s h o u l d be controlled by the staff
I D card authentication or the press-button when opening.
i. Storeroom for extra furniture should be located adjacent to floor service
station a n d also service elevator h a l l.
ii. The door width should clear 1,200 m m a n d the height should clear 2,400
mm.
iii. If the storeroom is located away from the floor service station and
adjacent to guest corridor, the door s h o u l d be controlled by the staff I D
card authentication or the press-button when opening from the guest
corridor side.
B.1.2.4. F I N I S H I N G REQUIREMENTS
GUESTROOM FLOOR CORRIDORS
a. Floor
i. Wilton carpet: Loop pile

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b. Wall
i. Wallpaper
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c. Ceiling
i. Paper
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ii. Spray paint
a. Floor
i. Wilton carpet: Cut pile, loop pile or cut & loop pile
ii. M a r b l e / S t o n e / Tile with area rug ( h a n d tufted)
b. Wall
i. Wallpaper
c. Ceiling
i. Paper
♦ EMERGENCY EXITS A N D STAIRS
a. Floor
i. Vinyl tile (fireproofing)
b. Wall
i. Paint (fireproofing)
c. Ceiling
i. Paint (fireproofing)
ii. Sealed concrete (fireproofing)
BACK SPACE
i. Floor
Vinyl tile
ii. Wall
Paint
iii. Ceiling
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Acoustic t i l e
i. Floor
j Vinyl tile
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ii. Wall
Paint
iii. Ceiling
Concrete
B.1.2.5. .F. & E . REQUIREMENTS
a. S o fa / settee
b. Decorative furniture such as cabinet on which intercom s h o u l d be furnished
♦ BACKSPACE
i. Writing desk with c h a i r
ii. Working table with a few stools
iii. Cupboard
iv. Steel cabinet
i. Steel cabinet
B.1.2.6. M & E REQUIREMENTS
♦ Environmental conditions will be as follows, irrespective of the hotel brand;
a. Illumination level (at floor)
i. Guestroom corridor 100 lux
ii. Elevator halls for guests 100 lux
i i i. Emergency staircase 50-75 lux
iv. Back Space
Floor service station 750 lux
Storeroom 200 lux

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b. Noise criteria
i. Guestroom corridor 35 dB(A) / N - 3 5 / 30 NC
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ii. Elevator halls for guests 35 dB(A) / N - 3 5 / 30 NC
i i i. Floor service station 40 dB(A) / N - 4 0 / 35 NC
c. Temperature
i. Guestroom corridor 2 4 - 2 6 degrees centigrade
ii. Elevator halls for guests 2 4 - 2 6 degrees centigrade
i i i. Floor service station 2 4 - 2 6 degrees centigrade
d. Relative humidity
i. Guestroom corridor 55 - 6 5 per cent
ii. Elevator h a ll s for guests 55 - 6 5 per cent
i i i. Floor service station 55 - 6 5 per cent
e. Fresh a i r m i n i m u m
i. Floor service station 30 CMH (Cubic meter per h o u r / person)
f. Air change
i. Guestroom corridor 0 . 5 - 1 Turns or more per hour
ii. Back Space
Floor service station 8-10 Turns per h o u r
Storeroom 5 Turns per h o u r
GUESTROOM FLOOR CORRIDORS AND ELEVATOR HALLS FOR GUESTS
a. Two electrical outlets for floor cl e a n u p s h o u l d be p l a n n e d every 10 meters in
guest room corridor a n d elevator h a l l.
b. Fire extinguisher and hydrant box should be designed and installed in
accordance with the local fire prevention code a n d regulation.
c. Guest room corridor a n d elevator hall should be air-conditioned.
♦ E M E R G E N C Y EXITS A N D STAIRS
a. Fire extinguisher and hydrant box should be designed and installed in
accordance with the local fire prevention code a n d regulation.
♦ BACKSPACE
i. Sufficient n u m b e r of two electrical outlets for floor cleanup, desk l a m p ,
a n d refrigerator a n d so on s h o u l d be p l a n n e d .
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ii. LAN port for internet connection should be installed at the working desk.
iii. Furthermore, wireless internet connection should be available all over
the area of this project hotel.
iv. Fire extinguisher and hydrant box should be designed and installed in
accordance with the local fire prevention code and regulation.
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B.2. FOOD & BEVERAGE OUTLETS
B.2.1. GENERAL CONCEPT
♦ Variety of quality restaurants is one of the core functions of l u x u ry city hotel. And
each respective restaurant of the proposed hotel s h a ll provide the best quality of the
category with strong e m p h a s i s on operation efforts.
♦ Food a n d beverage outlets s h o u l d be p l a n n e d according to the following table (floor
area per seat), subject to market survey.
All Day D i n i n g - 4.0 sqm 3 . 5 sqm
Japanese 4.5 sqm 4.5 sqm 4.0 s q m
Sushi counter Mandatory Mandatory Selectable
Tempura counter Selectable Selectable -
Japanese garden M a n d a t o ry Mandatory Selectable
Chinese 3 . 5 sqm 3 . 5 sqm 3 . 0 sqm
Teppan-Yaki 5.0sqm 5.0 sqm 4 . 5 sqm
French 4.5 sqm 4.5 sqm 4.0 s q m
S p e c i a l t y / Signature 4.5 sqm 4.0sqm 3 . 5 sqm
M a i n bar 3.5 sqm 3 . 5 sqm 3 . 0 sqm
Lobby Lounge 3 . 5 sqm 3.5 sqm 3.0 sqm
E n t e rt a i n m e n t / Sky lounge 4.0sqm 4.0 s q m 3 . 5 sqm
Room Service Mandatory Mandatory Mandatory
♦ Since restaurant a n d bar business is heavily dependent on local clientele, a n d in order
to prevent the noise problem, it s h o u l d be necessary to be p l a n n e d on the lower part
of the building and at a convenient access from the p u b l i c area. And it s h o u l d be
better to locate as many of facilities as possible on one floor.
♦ It can be planned to have cozy restaurant and/or bar providing its nice and
spectacular view as well as excellent c u i s i n e on the top floor.
♦ The direct eyesight s h o u l d be obstructed from the guest tables into the kitchen a n d
pantry area .
• It s h o u l d be carefully p l a n n e d from acoustic point of view to prevent the guest table
area from kitchen a n d pantry noise, and from the sound reflections within the guest
. l
table area .
• Also it should
negative a i r pressure
be carefully
in
planned
kitchen area
from odor point of view to
in order to
keep a n d
prevent the guest table area from

maintain
kitchen s m e l l.
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& Functions for O K U R A Brands Page 29
B.2.2. ALL DAY D I N I N G / COFFEE SHOP
8 . 2 . 2 . 1. BASIC CONCEPT
♦ The key concept s h o u l d be "morning sunshine". Accordingly it should be planned to
face toward outside, a n d if possible, to be adjacent either landscape or fringe area of
s w i m m i n g pool allowing a part of the operating area extended to such outdoor space.
♦ All Day D i n i n g / Coffee Shop s h o u l d be located on the s a m e floor as m a i n lobby with
easy access from both the m a i n entrance a n d m a i n lobby. According to the plan, it
can have direct access from outside as well.
♦ All Day D i n i n g / Coffee Shop will open from 6:00 am to midnight per day, a n d provide
3 different menu patterns; breakfast, lunch/dinner and midnight, subject to the
market survey.
♦ Food menu s h o u l d have variety from Western standard items to Chinese d i m s u m ,
Japanese dishes, ethnic cuisine, and local food and so on. Buffet style may be
available for breakfast hours.
♦ All Day D i n i n g / Coffee Shop should contain following functions:
a. Reception area i n cl u d i n g waiting space with manager's stand, casher counter,
m e n u stand, cloak (wardrobe), a n d s m a ll office/storage space for staffs
Subject to market survey, hotel bakery a n d pastry shop for take-out may
i.
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be planned at reception area and be controlled a n d supervised under
the same division.
ii. Lavatory for guest may be p l a n n e d at or near reception area.
b. D i n i n g area with buffet table, show kitchen, a n d sufficient n u m b e r of private
d i n i n g rooms for 8-10 persons
c. Lavatory for guest s h o u l d be p l a n n e d inside All Day D i n i n g , adjacent to private
d i n i n g rooms.
♦ Room service operation i n cl u d i n g food preparation should be controlled and
supervised u n d e r the same d i v i s i o n .
8.2.2.3. ARCHITECTURAL REQUIREMENTS
♦ H i g h e r the ceiling height will be better ( M i n . C H : 3,000 m m ) . Two or more stories high
w i ll be preferable.

♦ It s h o u l d be carefully p l a n n e d in regard to acoustic treatment to prevent from the
s o u n d reflections within the guest table area.
♦ It s h o u l d be p l a n n e d not to have a gap (steps) not only inside the guest table area but
also inside the kitchen a n d pantry, in order to prevent from the fall accident.
♦ Entrances/exits should have doors or gates that can be locked after hours.
♦ To prevent collisions at the service door, two automatic doors with a width of 1,000
mm each should be provided: one for serving a n d one for clearing tables, with each
door designated for one-way traffic. If automatic doors are not available, then
provide doors e q u i p p e d with the following:
a. Kick plate or push plate
b. Durable hinges
c. A peep window on the door leaf to avoid collisions
♦ Install a cylinder key on the service door for custodial purposes.
♦ The guest table area s h o u l d be planned to be m i n i m u m 1,800 m m away from buffet
table i n order to secure width enough for the guest flow inside the restaurant.
♦ A buffet table should have a height of 900 mm and a depth of 900 mm as the
standard
♦ Floor
a. Reception area:
ii. M a r b l e / Stone/ Tile
iii. Wood flooring with area rug ( h a n d tufted)
b. Guest table area:
C. Buffet table area:
ii. Stone/ Tile

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d. Guest lavatory
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i. S t o n e / Tile with stain prevention
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♦ Wall
a. Reception area, guest table area, a n d buffet table area
i. Wallpaper
b. Guest lavatory
i. Upper from 1,000 mm from floor: Stone / T i l e

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ii. From floor to 1,000 m m : S t o n e / T i l e / Formica
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♦ Ceiling
a. Spray paint
B.2.2.5. F. F. & E. R E QU I R E M E N T S
♦ Reception area including waiting space
a. Manager's stand with PMS (Property Management System) terminal and
intercom
b. S o fa / settee or easy chairs
c. Cash register with POS (Point of Sales) system terminal, cash tray, pen a n d pen
stand, a n d intercom at casher counter
♦ D i n i n g area
a. Appropriate n u m b e r of sets of table and chairs
i. Square table size for 2 persons:
Width 700 mm x Depth 900 mm x Height 720-750 mm
ii. Square table size for 4 persons:
2 seats for 2 sides: W 1,400 x D 900 x H 720-750 mm
1 seat for each sides W 900 x D 900 x H 720-750 m m
b. Width for 1 person at counter s h o u l d be wider than 800 mm, if counter is
planned.
c. According to interior designer, some variations for table and chair design
should be considered such as high table with stools, box table with sofa and
.,
chairs, a n d oval table with chairs.
d. The height of the c h a i r seat must be 450 mm and the difference between the
tabletop level a n d the height of the chair seat must be about 280-300 m m .
e. A service station for every 30 seats

f. Service stations with two electrical outlets for warmer a n d POS t e r m i n a l
g. Wardrobe i n private d i n i n g room
¢ Environmental conditions will be as follows, irrespective of the hotel brand;
i. Reception 400-500 lux
ii. Dining area 300-400 lux
iii. Private d i n i n g room 3 00 I u x
iv. Lavatory for guest 200Iux
b. Noise criteria 40 dB(A) / N - 4 0 / 35 NC
c. Temperature 2 3 - 2 5 degrees centigrade
d. Relative humidity 4 0 - 6 5 per cent
e. Fresh a i r m i n i m u m 30 C M H (Cubic meter per h o u r / person)
f. Air change
i. Lavatory for guest 20 Turns per hour
¢ Sufficient n u m b e r of two electrical outlets for floor cleanup, desk l a m p or floor lamp,
a n d POS terminal at service station and so on s h o u l d be p l a n n e d .
♦ Fire extinguisher a n d hydrant box s h o u l d be designed and installed in accordance
] w the local fire prevention code a n d regulation.
♦ The toilet bowl brands / manufacturers which we recommend will be "TOTO" or
"INAX".
• Free Wi-Fi access point s h o u l d be installed.
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B.2.3. JAPANESE RESTAURANT
B.2.3.1. BASIC CONCEPT
♦ The finest Japanese restaurant in the city serving authentic Japanese cuisine; also,
Sushi, Tempura dishes are to be served. Not only cuisine but also the atmosphere and
interior should be strongly Japanese.
♦ It is recommended that Japanese garden i n cl u d i n g traditional dry landscape garden
"Karesansui" s h o u l d be seen from the guest table area i n cl u d i n g private d i n i n g room.
♦ Japanese restaurant should be located on the specialty restaurant floor with easy
access from guest elevators. According to the plan, it can have Teppan-Yaki counter
and/or private dining room as well.
♦ Japanese restaurant will open for lunch and dinner with break hours. Breakfast
operation will be considered, subject to the market survey and as per project
p l a n n i n g progress.
♦ Food m e n u should have variety from authentic "Kaiseki-style" set menu to Japanese
hot pot "Suki-Yaki" and "Sha-bu Sha-bu", "Tempura" set menu, and Japanese
traditional a la carte m e n u .
Japanese restaurant should contain following functions :
a. Reception area i n cl u d i n g waiting space with manager ' s stand, casher counter,
m e n u stand , cloak ( wardrobe ) , a n d s m a ll office/storage space fo r staffs
i. Lavatory fo r guest may be p l a n n e d at or n e a r reception area.
b. S ushi b ar area
c. Tempura counter area, subject to market survey
d. Teppan-Yaki counter area , subject to market survey
e. D i n i n g area with su ff icient n u m b e r of private d i n i n g rooms for 8-12 persons
i. Subject to market survey, it can be p l a n n e d to have one or two Japanese
" Z a s hi k i " style rooms using " Tatami" mats on the floor. Other than this
"Zashiki" style, table style private rooms should be installed.
ii. There will be a small foyer area between this "Zashiki" style private room
entrance a n d the room seating, in order to provide space fo r t h e storage
of customers ' fo otwear a n d break the sightline into the seating area a n d
insure more privacy
Hotel Okura Co., Ltd. V ersion 2 0 1 5
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f. Lavatory for guest s h o u l d be planned inside J a p a n e s e restaurant, adjacent to
private d i n i n g rooms.
B.2.3.3. ARCHITECTURAL R E Q U I R E M E N T S
♦ S u s h i bar area s h o u l d be located near the entrance. "Shoji" panel screen, green plant
or artworks should be planned between sushi bar counter and inside corridor in
order to secure the privacy of guests.
♦ Straight S u s h i bar counter is preferable. "L" s h a p e and/or "U" s h a p e will not be so
good because the inside of the counter can be seen easily.
♦ A foot well u n d e r the table will be provided in J a p a n e s e "Zashiki" style private ro o m .
♦ It s h o u l d be carefully p l a n n e d in regard to acoustic treatment to prevent from the
♦ It s h o u l d be p l a n n e d not to have a gap (steps) not only inside the guest table area but
also inside the kitchen and pantry, in order to prevent from the fa ll accident.
♦ Entrances/exits s h o u l d have doors or gates that can be locked after hours.
mm each s h o u l d be provided: one for serving and one for clearing tables, with each
provide doors equipped with the following:
I b. Durable hinges
♦ Install a cylinder key on the service door for custodial purposes.
♦ Special ventilation system to free from the cooking smell of Tempura and/or
Teppan-Yaki, if installed, s h o u l d be carefully p l a n n e d .
B . 2 . 3 .4 . F I N I S H I N G REQUIREMENTS
♦ Floor
a. Reception area:
ii. S t o n e / Tile
b. S u s h i bar area
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c. Tempura counter area
ii. Stone / Tile
d. Teppan-Yaki counter area
e. Guest table area:
ii. Stone / Tile
iii. Wood flooring
iv. Tatami mat in J a p a n e s e "Zashiki" style private d i n i n g room
f. Guest lavatory:
•
Wall
a. Reception area and guest sitting area:
i. Wallpaper
ii. Stone (Panel)
iii. Wood (Panel)
iv. Spray print
b. Guest lavatory:
i. Upper from 1,000 mm from floor: S t o n e / Tile
ii . From floor to 1,000 m m : Stone I Tile / Formica
•
Ceiling
a. Paper
b. Wood (Panel)
c. Spray paint
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B.2.3.5. F.F. & E. R E Q U I R E M E N T S
¢ Reception area i n cl u d i n g waiting space
intercom
b. S o fa / settee or easy c h a i rs
c. Cash register with POS (Point of Sales) system terminal, cash tray, pen a n d pen
♦ S u s h i bar area
a. Appropriate n u m b e r of chairs (8 to 12, subject to the floor p l a n )
b. Width for 1 person at counter s h o u l d be wider than 800 mm, if counter is
planned.
♦ Tempura counter area
a. Appropriate n u m b e r of chairs (8 to 12, subject to the floor p l a n )
b. Width for 1 person at counter s h o u l d be wider t h a n 800 mm, if counter is
planned.
♦ Teppan-Yaki counter area
a. "1", "U", or "L." shaped Teppan-Yaki counter with appropriate n u m b e r of chairs
(8 to 12, subject to the floor p l a n )
b. Width for 1 person at counter s h o u l d be w i d e r t h a n 800 mm, if counter is
planned.
a. Appropriate n u m b e r of sets of table a n d c h a i rs
Width 700 mm x Depth 1,000 m m x Height 720-750 mm
2 seats for 2 sides: W 1,400 x D 1,000 x H 720-750 mm
1 seat for each sides W 1,000 x D 1,000 x H 720-750 m m
b. Some of tables should have embedded electric or I H hot plate.
c. The height of the c h a i r seat must be 450 m m a n d the difference between the
tabletop level a n d the height of the c h a i r seat s h o u l d be about 280-300 m m .
d. A service station for every 25 seats
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e. Service station with two electrical outlets for warmer a n d POS terminal
f. Wardrobe i n private d i n i n g room
ii. Sushi bar area 200-300 lux
iii. Tempura counter area 200-300 lux
iv. Teppan-Yaki counter area 300Iux
V. Di n i n g area 200-300 lux
vi. Private d i n i n g room 300Iux
vii. Lavatory for guest 200Iux
b. Noise criteria 40 dB(A) / N-40 / 35 NC
C. Temperature 2 3 - 2 5 degrees centigrade
e. Fresh a i r m i n i m u m 30 CMH (Cubic meter per h o u r / person)
f. Air change
i. Tempura counter area 20 Turns per hour
ii. Teppan-Yaki counter area 10-30 Turns per hour
iii. Lavatory for guest 20 Turns per hour
♦ Sufficient n u m b e r of two electrical outlets for floor cleanup, desk l a m p or floor lamp,
a n d POS terminal at service station a n d so on s h o u l d be planned.
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♦ Fire extinguisher and hydrant box s h o u l d be designed and installed in accordance
with the local fire prevention code a n d regulation.
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"INAX".
♦ Free Wi-Fi access point s h o u l d be installed.
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B.2.4. CHINESE RESTAURANT
B . 2 . 4 . 1. BASIC CONCEPT
♦ The finest Cantonese restaurant in t h e city serving authentic Cantonese cuisine; also,
dim sum dishes are to be served. Not only cuisine but also the atmosphere and
interior s h o u l d be modern Chinese.
♦ It is recommended that Chinese traditional artworks should be displayed in guest
table area i n cl u d i n g private d i n i n g room and guest corridor.
♦ Chinese restaurant should be located on the specialty restaurant floor with easy
access from guest elevators.
♦ Chinese restaurant will open for l u n c h and d i n n e r with break h o u rs .
♦ Food menu should have variety from authentic Cantonese set menu to a la carte
m e n u , i n cl u d i n g Beijing dishes a n d S ic h u a n dishes and other Chinese local dishes.
♦ Chinese restaurant s h o u l d contain following functions:
m e n u stand, cloak (wardrobe), and s m a ll office/storage space for staffs
i. Lavatory for guest may be planned at or near reception area.
ii. Subject to market survey and floor plan, Chinese tea reception area may
I be p l a n n e d .
b. D i n i n g area with sufficient n u m b e r of private d i n i n g rooms for 8-24 persons
i. Large private d i n i n g room for more t h a n 20 persons may be divided by
movable partition.
ii. Or large private room may have its own lounge space with sofa a n d tea
table and show kitchen.
c. Lavatory for guest should be planned inside Chinese restaurant, adjacent to
i. Especially in Mainland China, Taiwan, and Hong Kong, each private
d i n i n g room s h o u l d have lavatory exclusively.

♦ It s h o u l d be carefully planned in regard to acoustic treatment to prevent from the
sound reflections within the guest table area.
♦ It s h o u l d be p l a n n e d not to have a gap (steps) not o n l y i n s i d e the guest table area but
♦ Entrances/exits should have doors or gates that can be locked after hours.
mm each s h o u l d be provided: one for serving a n d one for clearing tables, with each
b. Durable hinges
¢ Install a cylinder key on the service door for custodial purposes.
¢ Special ventilation system to free from the cooking smell of kitchen and pantry s h o u l d
be carefully p l a n n e d .
♦ Floor
a. Reception area:
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b. Guest table area:
iii. Wood flooring with area rug
c. Guest lavatory:
♦ Wall
a. Reception area and guest table area:
i. Wallpaper
ii. Stone ( P a n e l )

i i i. Wood ( P a n e l )
b. Guest lavatory:
i. Upper from 1,000 mm from floor: S t o n e / Tile
ii. From floor to 1,000 m m : S t o n e / T il e / Formica
♦ Ceiling
a. Paper
b. Wood (Panel)
c. Spray paint
♦ Reception area i n cl u d i n g waiting space
intercom
b. S o fa / settee or easy c h a i rs
c. Cash register with POS (Point of Sales) system terminal, cash tray, pen and pen
a. Appropriate n u m b e r of sets of table a n d chairs
Width 700 mm x Depth 1,000 mm x Height 720-750 mm
2 seats for 2 sides: W 1,400 x D 1,000 x H 720-750 m m
1 seat for each sides W 1,000 x D 1,000 x H 720-750 m m
i i i. Round table size for 6 persons: Diameter 1,200 m m x H 720-750 mm
iv. Round table size for 8 persons: Diameter 1,600 m m x H 720-750 mm
v. Round table size for 10 persons: Diameter 2,000 m m x H 720-750 mm
vi. Round table size for 12 persons: Diameter 2,400 m m x H 720-750 mm
vii. I n order to calculate a diameter of bigger round table for more t h a n 12
persons, the below expression will be utilized;
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the number of seats x the width for 1 person

Diameter «p =
T
Width for 1 person at ro u n d table should be wider than 600 mm
b. The height of the chair seat must be 450 mm and the difference between the
tabletop level a n d the height of the chair seat should be about 280-300 mm.
c. A service station for every 30 seats
d. Service station with two electrical outlets for warmer a n d POS terminal
e. Wardrobe in private d i n i n g room
a. I ll u m i n a t i o n level
i. Reception/ D i n i n g area 200-300 lux
ii. Private d i n i n g room 2001ux
iii. Lavatory for guest 2 00 1 u x
d. Relative humidity 40 - 6 5 per cent
e. Fresh a i r m i n i m u m 30 C M H (Cubic meter per h o u r / p e rs o n )
f. Air change
a n d POS terminal at service station a n d so on s h o u l d be p l a n n e d .
• Fire extinguisher a n d hydrant box s h o u l d
with the local fire prevention code and regulation.

be designed and installed in accordance
"INAX".

B.2.5. TEPPAN-YAKI RESTAURANT
♦ The finest Teppan-Yaki restaurant in the city serving Japanese branded beef, fresh
seafood a n d vegetables. The atmosphere a n d interior s h o u l d be modern Japanese.
♦ It is recommended that Japanese garden i n cl u d i n g traditional dry landscape garden
"Karesansui" may be seen from the guest seating area i n cl u d i n g private d i n i n g room.
♦ Teppan-Yaki restaurant s h o u l d be located on the specialty restaurant floor with easy
access from guest elevators. Or it can be located on top floor where guests enjoy the
p a n o r a m ic view.
a. According to the market survey and business plan, it can be planned in
Japanese restaurant as a one of its function or it can be p l a n n e d adjacent to
J a p a n e s e restaurant in order to share its kitchen.
♦ Teppan-Yaki restaurant will open for l u n c h a n d d i n n e r with break hours.
♦ Food m e n u s h o u l d have both set menu and a la carte items.
8.2.5.2. FUNCTIONAL CONCEPT
♦ Teppan-Yaki restaurant s h o u l d contain following functions:
a. Reception area with manager's stand, casher counter, menu stand, cloak
(wardrobe), and s m a ll office/storage space for staffs
i. Lavatory for guest may be p l a n n e d at or near reception area.
ii. Refrigerated display case may be p l a n n e d at reception area and/or inside
the restaurant as a n a rt object, in order to show the block of meat, fresh
seafood, vegetables, and various kinds of wines .
. 1 b. Lounge area for waiting a n d enjoying coffee or tea with dessert after meal
c. Teppan-Yaki counter area
d. Sufficient n u m b e r of private d i n i n g rooms for 8-12 persons with Teppan-Yaki
counter a n d lounge space
e. Lavatory for guest s h o u l d be p l a n n e d inside Teppan-Yaki restaurant, adjacent to
8. 2 . 5 . 3 . ARCHITECTURAL R E Q U I R E M E N T S
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sound reflections within the guest table area.
♦ It s h o u l d be planned not to have a gap (steps) not only inside the guest table area but
provide doors e q u i p p e d with t h e following:
b. Durable hinges
¢ Install a cy l i n d e r key on the service door for custodial purposes.
♦ Special spot ventilation system to free from the cooking smell at the counter,
preparation kitchen and pantry s h o u l d be carefully planned.
♦ It s h o u l d be installed non-slipped material for floor finishing, both guest seating area
a n d kitchen.
♦ Floor
a. Reception area:
b. Lounge area:
ii. Wood flooring with area rug
c. Guest seating area:
d. Guest lavatory:

♦ Wall
a. Reception area, lounge area and guest seating area:
i. Wallpaper
ii. Stone (Panel)
i i i. Wood ( P a n e l )
b. Guest lavatory:
i. U p p e r from 1,000 mm from floor: Stone / T i l e
♦ Ceiling
a. Paper
b. Wood ( P a n e l )
c. Spray paint
♦ Reception area
intercom
b. Cash register with POS (Point of Sales) system terminal, cash tray, pen and pen
stand, and intercom at casher counter
c. Refrigerated display case
¢ Lounge area
a. Appropriate n u m b e r of sets of coffee/tea table a n d sofas
1 seat for each sides W 800 mm x D 800 m m x H 500 m m
$ D i n i n g area (Teppan-Yaki counter area)
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a. "I", "U", or "L shaped Teppan-Yaki counter with appropriate n u m b e r of c h a i rs
(8 to 12, subject to the floor p l a n )
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b. Width for 1 person at counter s h o u l d be wider than 800 m m
c. Service station with two electrical outlets for warmer and POS terminal
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♦ Private d i n i n g rooms
a. A set of coffee/tea table a n d sofas
b. Wardrobe in private d i n i n g room
c. "I", "U", or "L'' shaped Teppan-Yaki counter with appropriate n u m b e r of chairs
(8 to 12, subject to the floor plan)
d. Width for 1 person at counter should be wider t h a n 800 mm
e. Service station with two electrical outlets for warmer and POS terminal
a. Illumination level
i. Reception/ Lounge area 200-300 lux
ii. Guest seating area 300lux
i i i. Private d i n i n g room 300Iux
iv. Lavatory for guest 2 00 I u x
d. Relative humidity 4 0 - 65 per cent
f. Air change
a n d POS terminal at service station and so on s h o u l d be planned.
♦ Fire extinguisher a n d hydrant box should be designed and installed in accordance
"INAX".
♦ Free Wi-Fi access point should be installed.
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B.2.6. FRENCH RESTAURANT
♦ The finest French restaurant in the city serving a u t h e n t i c French cuisine
♦ The atmosphere a n d interior s h o u l d be classical with touch of "art nouveau".
♦ French restaurant s h o u l d be located on the specialty restaurant floor with easy access
from guest elevators. Or it can be located on top floor where guests enjoy the
p a n o r a m i c view.
♦ French restaurant will open for o n l y d i n n e r.
a. Subject to market survey, l u n c h t i m e will be opened regularly and/or according
to the reservation.
♦ Food menu s h o u l d have both set m e n u a n d authentic a la carte items.
♦ Live m u s i c entertainment by s m a ll band of jazz m u s i ci a n "combo" or s m a ll e r one may
be expected subject to market survey.
♦ French restaurant s h o u l d contain following functions:
a. Reception area i n cl u d i n g waiting space with manager's stand, menu stand,
casher counter, cloak (wardrobe), a n d s m a ll office/storage space for staffs
i. Lavatory for guest may be p l a n n e d at or near reception area.
ii. Subject to market survey and floor p l a n , waiting bar counter a n d lounge
area may be p l a n n e d .
b. Dining area with sufficient n u m b e r of private d i n i n g rooms for 8-12 persons
i. Subject to market survey, a "Chef's table" concept private d i n i n g room
may be planned in or adjacent to its kitchen.
c. Live music entertainment stage area with s m a ll anteroom for performers
B.2.6.3. ARCHITECTURAL REQUIREMENTS
s o u n d reflections w i t h i n the guest table area.
a. It s h o u l d also be carefully p l a n n e d in regard to acoustic treatment to prevent
the adjacent facilities from the sound of live music entertainment.
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¢ It s h o u l d be p l a n n e d n o t to have a gap (steps) not only inside the guest table area but
b. Durable hinges
¢ Install a cylinder key on t h e service door for custodial purposes.
¢ Special ventilation system to free from the cooking s m e ll of kitchen a n d pantry should
be carefully planned.
• Floor
a. Reception area:
ii. Stone / T i l e
b. Guest seating area:
c. Guest lavatory:
d. Waiting bar counter a n d lounge area, if any:
i. Wood flooring with area rug
e. Stage for live m u s i c entertainment, if any:
i. Wood flooring or panel with sound proofing materials
♦ Wall
a. Reception area, lounge area a n d guest seating area:
i. Wallpaper j

i i i. Wood { P a n e l )
b. Guest lavatory:
i. Upper from 1,000 mm from floor: Stone / T il e
ii. From floor to 1,000 m m : S t o n e / Tile / Formica
Ceiling
a. Paper
c. Spray paint
♦ Reception area:
a. Manager's stand with PMS {Property Management System) terminal and
intercom
b. Cash register with POS (Point of Sales) system termi nal , cash tray, pen a n d pen
♦ D i n i n g area:
a. Appropriate n u m b e r of sets of table and chairs with artistic candle stand or
s m a ll table l a m p according to interior designer a n d lighting consultant
2 seats for 2 s i d e s : W 1 , 4 0 0 x D 1,000 x H 720-750 m m
1 seat for each sides W 1 , 0 0 0 x D 1,000 x H 720-750 mm
b. The height of the c h a i r seat must be 450 mm a n d the difference between the
tabletop level a n d the height of the c h a i r seat should be about 280-300 m m .
d. Service station with two electrical outlets for warmer a n d POS terminal
e. Wardrobe i n private d i n i n g room

B.2.7. SPECIALITY/ THEME RESTAURANT
♦ It will be strongly according to the market survey.
$ It may be planned as a formal d i n i n g of project hotel instead of and/or as well as
French restaurant, serving E u ro p e a n based cuisine such as I t a l i a n , Spanish, Russian,
and Swedish a n d so on, or ethnic c u i s i n e such as Thai, Vietnamese, a n d Malaysian
and so on, or a kind of "fusion" style mixed with European and ethnic c u i s i n e , or
more simply "grilled restaurant".
♦ It s h o u l d be located on the specialty restaurant floor with easy access from guest
elevators. Or it can be located on top floor where guests enjoy the p a n o ra m i c view.
♦ It will open for only dinner.
a. Subject to market survey, l u n c h t i m e will be opened regularly and/or according
to the reservation.
♦ Food menu s h o u l d have both set m e n u and authentic a la carte items.
Live music entertainment by s m a ll band, playing contemporary jazz or local
traditional music, may be expected subject to market survey.
B.2.7.2. F U N CT I O N A L CONCEPT
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♦ S p e ci a l t y / Theme restaurant s h o u l d contain following functions:
menu stand, cloak (wardrobe), a n d s m a ll office/storage space for staffs
i. Lavatory for guest may be p l a n n e d at or n e a r reception area.
1
ii. Subject to market survey and floor plan, waiting bar counter a n d lounge
area may be planned.

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b. D i n i n g area with sufficient n u m b e r of private d i n i n g rooms for 8-12 persons
c. Live music entertainment stage area with small anteroom for performers
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s o u n d reflections w i t h i n the guest table area.

1
a. It s h o u l d also be carefully p l a n n e d in regard to acoustic treatment to prevent
the adjacent facilities from the sound of live m u s i c entertainment. J
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♦ It s h o u l d be p l a n n e d not to have a gap (steps) not only i n s i d e the guest table area but
also inside the kitchen a n d pantry, in order to prevent from the fa ll accident.
b. Durable hinges
¢ Install a cy l i n d e r key on the service door for custodial purposes.
♦ Special ventilation system to free from the cooking s m e ll of kitchen and pantry s h o u l d
be carefully p l a n n e d .
• Floor
a. Reception area:
ii. Stone / T i l e
b. Guest seating area:
c. Guest lavatory:
d. Waiting bar counter and lounge area, if any:
i. Wood flooring with area rug
e. Stage for live music entertainment, if any:
i. Wood flooring or p a n e l with sound proofing materials
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• Wall
a. Reception area, lounge area and guest seating area:
i. Wallpaper
_j
iii. Wood ( P a n e l )
b. Guest lavatory:
i. U p p e r from 1,000 mm from floor: Stone /Tile
♦ Ceiling
a. Paper
b. Wood (Panel)
c. Spray paint
♦ Reception area:
intercom
b. Cash register with POS (Point of Sales) system terminal, cash tray, pen a n d pen
♦ D i n i n g area:
a. Appropriate n u m b e r of sets of table and chairs with artistic candle stand or
s m a ll table l a m p according to interior designer a n d lighting consultant
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2 seats for 2 sides: W 1,400 x D 1,000 x H 720-750 m m
1 seat for each sides: W 1 , 0 0 0 x D 1,000 x H 7 2 0 - 7 5 0 mm
b. The height of the c h a i r seat must be 450 m m and the difference between the
tabletop level a n d the height of the c h a i r seat s h o u l d be about 280-300 m m .
d. Service station with two electrical outlets for warmer and POS terminal
e. Wardrobe in private d i n i n g room
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♦ Waiting bar counter and lounge area, if any:
a. Appropriate n u m b e r of stools or high c h a i rs for bar counter
b. Appropriate n u m b e r of sets of coffee/tea table a n d sofas for lounge space
W 600 m m x D 800 m m x H 500 mm
¢ Stage for live m u s ic entertainment, if a n y :
a. M a c h i n e ry a n d materials for performances such as amplifier, s o u n d equalizer,
sound effects unit, speakers, and sets of microphone and stand, subject to
special audio visual consultant
ii. Guest seating area 300 lux
iii. Private d i n i n g room 250-300 lux
iv. Lavatory for guest 200 lux
v. Waiting bar and lounge area 150-200 lux
vi. Stage area appropriately designed
d. Relative h u m i d i t y 4 0 - 65 per cent
f. Air change
• Sufficient n u m b e r of two electrical outlets for floor cleanup, desk l a m p or floor lamp,
a n d POS terminal at service station a n d so on should be p l a n n e d .
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"INAX".
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& F u n c t i o n s for O K U R A Brands Page 56
B.2.8. MAIN BAR
♦ Authentic bar
♦ The atmosphere and interior s h o u l d be classical a n d cozy with touch of "hideaway",
"Gentlemen's bar" and/or " M e m b e r s h i p b a r" .
¢ Serving wide range of premium whiskies, brandy a n d cognacs, classic cocktails, beers,
a n d local spirits and liquors
¢ It should be located adjacent to French restaurant and/or formal dining on the
specialty restaurant floor with easy access from guest elevators. And also it s h o u l d be
located with a convenient guest flow to/from other specialty restaurants.
♦ It will open from d i n n e r to midnight.
a. Subject to market survey, lunch time and tea time will be opened regularly
and/or according to the reservation.
♦ Food menu may be served from French restaurant and/or All Day Dining kitchen
(Room Service kitchen) other than dried finger food such as potato chips, rice
crackers, nuts kind, a n d dried fruits a n d so o n .
♦ Live m u s ic entertainment may not be expected ( B G M only).
♦ M a i n bar should contain following f u n ct i o n s :
a. Entrance area with manager's stand, cloak (wardrobe), and s m a ll office/storage
space for staffs
i. Lavatory for guest may be p l a n n e d at or near the entrance of M a i n bar.
b. Bar counter with refrigerator, freezer, a n d bar s i n k
i. PMS (Property Management System) terminal and cash register with
POS (Point of Sales) system terminal s h o u l d be installed inside the bar
counter.
c. Lounge area with one or two private rooms for 8-12 persons
d. Subject to market survey a n d in accordance with local rules and regulations,
cigar room may be p l a n n e d .
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s o u n d reflections within the guest seating area.
♦ It should be planned not to have a gap (steps) not only inside the guest seating area
but also inside the bar counter, in order to prevent from the fall accident.
♦ Provide a vestibule or take other appropriate measures to prevent the light coming
from i n s i d e the pantry from reaching the bar area.
¢ Special ventilation system to free from the cigar and cigarette smell should be
carefully planned.
♦ Floor
a. Entrance a n d bar counter area:
b. Lounge area i n cl u d i n g private room:
c. Cigar room:
d. Guest lavatory:
i. Stone/ Tile with stain prevention
♦ Wall
a. Entrance, bar counter area, lounge area a n d guest seating area:
i. Wallpaper
ii. Wood ( P a n e l )
iii. Tile, mosaic or stained glass
b. Guest lavatory:
i. U p p e r from 1,000 m m from floor: Stone / T i l e

♦ Ceiling
a. Paper
c. Spray paint
B.2.8.5. F.F. & E. R E QU I R E M E N T S
♦ Entrance:
a. Manager's stand with intercom
♦ Counter area:
a. Appropriate number of stools or high chairs for bar counter
b. PMS (Property Management System) terminal, cash register with POS (Point of
Sales) system terminal, cash tray, pen and pen stand, and intercom
c. Shelves and/or glass cabinet to display premium bottles
¢ Lounge area:
a. Appropriate n u m b e r of sets of coffee/tea table and sofas for lounge space
W 650 mm x D 650 m m x H 500 m m
2 seats for 2 sides: W 1,300 mm x D 650 m m x H 500 mm
1 seat for each sides W 800 mm x D 800 mm x H 500 mm
b. A service station for every 40 seats
c. Service station/wagon for serving the whisky bottles which customer keep,
bottles of water, a n d ice bucket, a n d so on
d. Wardrobe in private room
♦ Environmental conditions will be as follows, irrespective of the hotel brand ;
a. Ill u mination level
i. Entrance 100-200 lux
ii. Bar c o u n t e r / Lounge area 100-150 lux
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Hotel Okura Co. , Ltd. Version 2015
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i i i. Private ro o m / Cigar room 100-200 lux
iv. Lavatory for guest 200Iux
d. Relative humidity 40 - 65 per cent
f. Air change
i. Cigar room 20 Turns per hour
ii. Lavatory for guest 20 Turns per hour
♦ Sufficient number of two electrical outlets for floor cleanup, desk lamp or floor lamp,
and POS terminal at service station and so on s h o u l d be p l a n n e d .
Fire extinguisher and hydrant box s h o u l d be designed and installed in accordance
"INAX".
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B.2.9. LOBBY LOUNGE
♦ Lobby lounge is to serve m u l t i p l e fu n ct i o n s such as;
a. A major gathering spot for local business a n d residential community as well as
hotel patrons;
b. A s u p p l e m e n t space for breakfast w h e n " All Day Dining" is full house;
c. And a pre-dinner space fo r " All Day D i n i n g " .
♦ The atmosphere and interior s h o u l d be cozy a n d bright like a living room or study
room with library.
♦ Serving wide range of coffee a n d teas i n cl u d i n g Asian teas, a n d other beverage such
as fresh fruit juice, m i n e r a l water with or without gas, and Coca-Cola a n d so on
a. High tea, cake a n d other sweets in tea time
b. Wines, beers, cocktails after evening hours with light m e a l
♦ It s h o u l d be located adjacent to "All Day D i n i n g " on the m a i n lobby floor with easy
access from guest elevators.
a. The direct eyesight s h o u l d be obstructed from the m a i n entrance and/or guest
elevator h a ll into the guest seating area.
♦ It w i ll open from l u n c h to dinner.
♦ Food menu may be served from "All Day D i n i n g " kitchen other than dried finger food
such as potato chips, rice crackers, nuts kind, a n d dried fruits a n d so o n .
♦ Live music entertainment by trio (piano, violin or viola, and harp) or s m a ll e r piece,
playing contemporary and/or oldies m u s ic or local traditional music, may be expected
in tea time a n d evening hours, subject to market survey.
♦ Lobby lounge s h o u l d contain following functions:
a. Entrance area with manager's stand and m e n u stand,
i. Lavatory for guest which w i ll be located at m a i n lobby or at the reception
area of "All Day D i n i n g " may be commonly used for the guests of Lobby
lounge
b. S m a ll bar counter/pantry with refrigerator, freezer, and bar s i n k
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i. PMS (Property Management System) terminal and cash register with
POS (Point of Sales) system t e r m i n a l s h o u l d be installed inside the bar
counter.
c. Lounge area with a few variation of seating design
d. Subject to market survey and in accordance with local rules and regulations,
smoking area may be planned.
8.2.9.3. ARCHITECTURAL R E Q U I R E M E N T S
♦ At least one side of the lounge s h o u l d install a glass wall (big window) for enjoying
the view and taking the sunlight.
♦ It should be carefully planned in regard to acoustic treatment to prevent from the
sound reflections within the guest seating area.
a. It s h o u l d also be carefully p l a n n e d in regard to acoustic treatment not to reflect
too m u c h toward the main lobby area.
♦ It s h o u l d be planned not to have a gap (steps) not only inside the guest seating area
but also inside the bar counter, i n order to prevent from the fa ll accident.
¢ Special ventilation system to free from the cigar and cigarette smell should be
carefully planned when smoking area is materialized.
8.2.9.4. F I N I S H I N G REQUIREMENTS
♦ Floor
a. Entrance area:
b. Lounge area including small bar counter/pantry:
♦ Wall
a. Entrance, lounge area:
i. Wallpaper
ii. Wood (Panel)
♦ Ceiling
a. Paper
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c. Spray paint
♦ Small bar counter/pantry area:
a. P M S (Property Management System) terminal, cash register with POS (Point of
Sales) system terminal, cash tray, pen a n d pen stand, and intercom
b. Shelves and/or glass cabinet to display wine bottles, l i q u o r bottles a n d so on
c. Subject market survey, refrigerated display case for homemade cakes and
chocolate may be installed.
♦ Lounge area:
W 650 m m x D 650 m m x H 500 m m
2 seats for 2 sides: W 1 , 3 0 0 mm x D 650 mm x H 500 mm
1 seat for each sides W 800 m m x D 800 m m x H 500 mm
b. Service wagon/trolley for serving afternoon tea
c. Subject to interior designer and/or purchasing agent, various types of tables,
chairs, sofas, and settees, not only square table but also ro u n d table, oval
s h a p e d table a n d higher table with high chairs/stools, can be selected.
B . 2. 9 . 6 . M & E REQUIREMENTS
a. Ill u m i n a t i o n level 250-350 lux
Subject to the illumination level of the main lobby
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¢ Sufficient n u m b e r of two electrical outlets for floor cleanup, desk lamp or floor lamp,
and POS terminal at service station and so on s h o u l d be p l a n n e d .
♦ Fire extinguisher and hydrant box should be designed and installed in accordance
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B.2.10. ENTERTAINMENT/ SKY LOUNGE
♦ E n t e rt a i n m e n t / Sky lounge is to be literally the lounge on the top floor of the project
hotel where hotel guests enjoy both music entertainment and/or event and the
panoramic view ofthe city, especially the night view.
♦ One of major gathering, topical and fa s h i o n a b l e spot for local celebrities such as
artists, m u s i ci a n , actor, actress, and showbiz executives, and for young business
executives
♦ The atmosphere a n d interior s h o u l d be vivid but elegance with modern touch.
¢ Serving wide range of wines, beers, standard cocktails with light m e a l
♦ It s h o u l d be located on the top floor with easy access from guest elevators.
a. The direct eyesight should be obstructed from the guest elevator hall into the
guest seating area .
• It will open from
regulations .
d i n n e r to midnight, subject to market survey a n d local code a n d
•
Food menu s h o u l d have variety from Western standard items to Chinese d i m s u m ,
e t h n i c cuisine, a n d local food a n d so on, mainly casual a la carte m e n u .
• Live music entertainment and/or
expected from evening hours, subject to market survey.

m u s ic event such as discotheque party may be
• It may be reserved for events such as fashion show, a n n o u n c e m e n t of new product,
a n d preview of a movie a n d so on .
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B. 2 . 1 0 . 2. FUNCTIONAL CONCEPT
• E n t e rt a i n m e n t / Sky lounge s h o u l d contain following functions:
m e n u stand, cloak (wardrobe), a n d s m a ll office/storage space for staffs
i. Lavatory for guest may be p l a n n e d at or n e a r reception area.
ii. Subject to market survey a n d floor plan, waiting standing bar counter
may be p l a n n e d .
b. Lounge area with sufficient n u m b e r of private rooms for 8-12 persons as VIP
rooms
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i. In front of the stage, appropriate space for m u l t i p l e purposes such as
dancing, display, a n d buffet table a n d so on, may be p l a n n e d .
d. Lavatory for guest should be planned inside E n t e rt a i n m e n t / Sky lounge,
adjacent to private rooms.
e. Subject to market survey and in accordance with local rules and regulations,
smoking area may be planned.
a. It should also be carefully planned in regard to acoustic treatment to prevent
the adjacent facilities not only from the sound of live music entertainment but
also impact sound of footsteps.
♦ It s h o u l d be planned not to have a gap (steps) not only inside the guest table area but
also inside the kitchen and pantry, i n order to prevent from the fa ll accident.
♦ Install a cylinder key on the service door for custodial purposes
♦ Special ventilation system to free from the cigar and cigarette smell should be
carefully planned w h e n smoking area is materialized.
B . 2 . 1 0 . 4. F I N I S H I N G REQUIREMENTS l
• Floor
a. Reception area:
b. Lounge area (guest seating a r e a ) :
c. Stage and multiple purpose area:
i. Wood flooring
d. Guest lavatory:

♦ Wall
a. Reception area, guest seating area:
i. Wallpaper with soundproof material for fo u n d a t i o n
ii. Stone ( P a n e l ) with soundproof material for foundation
i i i. Wood ( P a n e l ) with soundproof material for foundation
b. Guest lavatory:
i. U p p e r from 1,000 m m from floor: Stone / T i l e
ii. From floor to 1,000 m m : Stone I Tile/ Formica
♦ Ceiling
a. Paper with soundproof material for foundation
b. Wood ( P a n e l ) with soundproof material for foundation
c. Spray paint with soundproof material for foundation
B . 2 . 10 . 5 . E.F. & E . REQUIREMENTS
♦ Reception area:
intercom
b. Cash register with POS (Point of Sales) system terminal, cash tray, pen a n d p e n
c. Refrigerated display case
¢ Lounge area (guest seating area):
W 650 m m x D 650 m m x H 500 m m
2 seats for 2 sides: W 1,300 m m x D 650 mm x H 500 mm
b. Service wagon/trolley for serving food and beverages

c. Subject to interior designer and/or purchasing agent, various types of tables,
chairs, sofas, and settees, not only square table but also ro u n d table, oval
shaped table and higher table with high chairs/stools, can be selected.
♦ Private rooms
a. Appropriate n u m b e r of coffee/tea tables a n d sofas
b. Wardrobe in private d i n i n g room
c. Side table with two electrical outlets for warmer a n d POS t e r m i n a l
B . 2 . 10 . 6 . M & E REQUIREMENTS
ii. Lounge a r e a / Private room 100-150 lux
iii. Lavatory for guest 200 lux
iv. Stage area appropriately designed
d. Relative h u m i d i t y 40 -- 6 5 per cent
e. Fresh air m i n i m u m 30 C M H (Cubic meter per h o u r / person)
f. Air change
i. Lavatory for guest 20 Turns per h o u r
a n d POS terminal at service station and so on s h o u l d be p l a n n e d .
$ The toilet bowl brands / manufacturers which we recommend will be "TOTO" or
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"INAX".

B.2.11. BALLROOMS/ FUNCTION ROOMS
B. 2. 1 1 . 1 . BASIC CONCEPT
♦ The size a n d capacity of b a ll ro o m s / function rooms s h o u l d be p l a n n e d in accordance
with market survey. However, the following table should be used as a n index.
Standard total net area 5 sqm per key 5 - 7 s q m per key 7 sqm per key
Large sized (over 600 s q m ) Selectable Selectable Selectable
M e d i u m sized (100-600 s q m ) Selectable Selectable Selectable
S m a ll sized (less t h a n 100 s q m ) Selectable Selectable Selectable
Ceiling height (clear height)
Over 1,000 sqm More t h a n 10m More than 10m More t h a n 8m
600-1,000 sqm More t h a n 8m More t h a n 8m More t h a n 6m
300-600 sqm More t h a n 6m More t h a n 6m More than Sm
100-300 sqm More t h a n Sm More t h a n Sm More t h a n 4m
Less t h a n 100 sqm More t h a n 3 . S m More t h a n 3 . S m More t h a n 3 m
¢ Large sized a n d m e d i u m sized ballroom s h o u l d be planned to be divided into two or
three e q u a ll y by movable partition which will be d o u b l e track.
♦ Ballrooms a n d function rooms s h o u l d not have columns and/or pillars inside.
♦ Foyer (pre-function space) for large sized and m e d i u m sized ballroom s h o u l d be 35%
40% of net ballroom area at m i n i m u m .
♦ All ballrooms a n d fu n ct i o n rooms should be preferred to locate on the same floor. If it
is impossible, ballrooms a n d function rooms can be dispersed to two or three floors
at m a x i m u m .
a. I n case ballrooms and function rooms are dispersed to different floor;
i. Several (5 to 6) small sized ballrooms or function rooms should be
located on the same floor as large sized ballroom.
ii. Direct a n d easy guest flow such as staircase, elevators, and escalators,
s h o u l d be planned between the ballroom floors.
b. Locational relation between large sized ballrooms, medium sized ballrooms a n d
foyer (pre-function) s h o u l d e n a b l e smooth guest flow.
♦ When the floor gap has occurred i n s i d e the banquet supporting area ( B O H ) whether
it likes or not, slope should be planned in order to cancel the gap, not steps. The
slope s h o u l d be designed to be gentle, more t h a n 10 meters to go up/down 1 meter.
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B . 2 . 1 1. 2 . F U N C T I O N A L CONCEPT
♦ The following function s h o u l d be p l a n n e d in/at or adjacent to ballrooms a n d function
rooms area.
Large sized M e d i u m sized S m a ll sized
Movable d o u b l e track partition 0 0 -
Power-driven stage 0 - -
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High fidelity built-in PA system 0 0 -
M u l t i p l e lighting effect system 0 0 -
F u ll scale d i m m e r control 0 0 0
Motor-driven suspending baton units 0 0 -
B u i l t - i n m u l t i - m e d i a projector 0 0 -
Built-in screen 0 0 -
Outlets for portable PA consoles 0 0 0
Telephone intercom outlets 0 0 0
Cable pit for TV relay 0 0 -
Cable pit for TV outlets 0 0 0
Projection and monitoring control room 0 0 -
S i m u l t a n e o u s translation system 0 (6-8 languages") - -
Simultaneous translation room' 0

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♦ Built-in screen a n d projector s h o u l d be installed in a ll divided ballrooms.
♦ I n addition to ballrooms and function rooms, the following p u b l i c function/facilities
s h o u l d be planned;
a. Exclusive entrance a n d a p p ro a c h i n g drive way a p a rt from the m a i n entrance
b. Banquet lobby
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c. Lavatories for guest i n cl u d i n g d i s a b l e d person
d. Cloak room
e. V I P room
f. Chapel ( i n accordance with market survey)
g. Brides room ( i n accordance with market survey)
h. Bridal salon ( i n accordance with market survey)
i. Break out lounge
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Public-Address system
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It s h o u l d be located at the m e z z a n i n e where the whole area of b a l l ro o m can be looked a ro u n d .
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E n g l i s h , French, S p a n i s h , Germany, Chinese, J a p a n e s e , Russian, a n d l o c a l language
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It s h o u l d be located at the m e zz a n i n e where the w h o l e area of b a l l ro o m can be looked a ro u n d .

♦ Provide exclusive elevators, escalators, a n d stairs for banquet guests if a large sized
ballroom is on a floor other t h a n the ground level.
♦ Subject to market survey, business support center/office a n d coffee break area can be
p l a n n e d adjacent to banquet lobby or at the corner of foyer (pre-function) for large
sized and/or m e d i u m sized ballroom.
♦ The following function/facilities s h o u l d be planned adjacent to each ballrooms and
function rooms for s u p p o rt i n g banquet operation;
a. Banquet pilot kitchen a n d pantry with beverage store,
b. Dish and glass washing space with storage for chinaware, glassware, and
silverware,
c. Storage for furniture, linen, operating e q u i p m e n t and supplies,
d. Office for banquet service staffs, and
e. Lavatories for staffs
♦ Storage for furniture s h o u l d be 20% or more of the total ballroom / function rooms
area at m i n i m u m .
B . 2 . 11 . 3 . ARCHITECTURAL R E Q U I R E M E N T S
♦ It should be carefully planned in regard to acoustic a n d sound-proof treatment to
prevent from the noise t ra n s m i s s i o n from s u p p o rt i n g area (BOH) to inside of
ballrooms and function rooms.
♦ It should also be carefully planned in regard to sound-proof treatment to prevent
from the noise, impact and s o u n d from inside of ballrooms a n d function rooms to
adjacent facilities a n d public area.
♦ In a divisible ballroom, the movable partition should have acoustic insulation
performance of STC-55. The u p p e r part of the rail for the movable partition must be
fitted with a wall of equal acoustic insulation performance, and must reach the
bottom of the s l a b of the floor above .
$ It s h o u l d be p l a n n e d not to have any floor gap not only inside the ballrooms/function
rooms but also between ballrooms/function rooms and p u b l ic area, in order to
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prevent from the fa ll accident.
¢ Special ventilation system to free from the cooking smell of banquet pilot kitchen a n d
pantry s h o u l d be carefully p l a n n e d .
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♦ Floor s h o u l d be carefully p l a n n e d in regard to heavy duty treatment for a u t o m o b i l e s
show etc. especially for large sized b a ll ro o m s .
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♦ The width of service corridor s h o u l d clear 3 . 0 meter in order to allow smooth traffic
for kitchen trolleys, service wagons a n d banquet furniture carts passing each other.
♦ All the service entrance from supporting area (BOH) into ballrooms and function
rooms s h o u l d cl e a r width 1.8 meters a n d height 2.4 meters.
a. Extra width and height will be required at some of the service entrances of
large sized ballrooms and/or m e d i u m sized ballrooms in order to clear large
size furniture, cars, a n d set-up components s u c h as grand piano, b a n n e r frames,
a n d so o n . The d i m e n s i o n s of such entrances s h o u l d clear width 3 . 6 meters a n d
height 3 . 0 meters.
♦ Heavy duty elevator s h o u l d be installed between the floors for receiving, engineering,
kitchens (main kitchen, baker, pastry), and b a ll ro o m s and function rooms for the
purpose of banquet operation.
♦ Subject to the floor p l a n and layout, the extra direct entrance for carrying large size
furniture, cars, and set-up components s u c h as grand piano, b a n n e r frames, a n d so
on, into and out should be planned adjacent to large sized ballrooms and
aforementioned heavy duty elevator.
♦ At large sized a n d m e d i u m sized ballrooms, catwalk s h o u l d be p l a n n e d in the space
between the ceiling and the b u i l d i n g frame in order to maintain lighting fixtures,
special a u d i o visual e q u i p m e n t , a n d motor-driven s u s p e n d i n g baton units a n d so o n .
Accordingly, the height of this space should cl e a r 2.0 meters (2.4 meters between
ceiling a n d the b u i l d i n g frame) to e n a b l e staffs to stand a n d w a l k easily.
$ If the b a ll ro o m has windows, provide equipment having sufficient light-shielding
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capability.
♦ Hooks or baton for a screen must be installed in s m a ll size ballrooms / function
rooms.
B . 2 . 1 1. 4 . F I N I S H I N G REQUIREMENTS
♦ Floor
a. Foyer (pre-function), s m a ll sized ballrooms a n d fu n ct i o n rooms:
ii. Axminster carpet: Cut pile
b. Large sized a n d m e d i u m sized ballrooms a n d function rooms:
ii. Axminster carpet: Cut pile
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c. Guest lavatory:
♦ Wall
a. Foyer (pre-function), s m a ll sized ballrooms and function rooms:
i. Wallpaper with soundproof material for foundation
ii. Stone (Panel) with soundproof material for foundation
i i i. Wood ( P a n e l ) with soundproof material for foundation
b. Large sized and m e d i u m sized ballrooms and function rooms:
ii. Stone ( P a n e l ) with soundproof material for foundation
i i i. Wood (Panel) with soundproof material for foundation
c. Guest lavatory:
i. Upper from 1,000 m m from floor: Stone / T i l e
♦ Ceiling
a. Paper with soundproof material for foundation
b. Wood ( P a n e l ) with soundproof material for foundation
I C. Spray paint with soundproof material for foundation
d. Onyxes panel, subject to interior designer and lighting consultant
B . 2 . 11 . 5 . F.F. & E. R E Q U I R E M E N T S
♦ Sufficient n u m b e r of stacking c h a i rs
♦ Sufficient n u m b e r of h a n d trolleys/tracks for carrying c h a i rs
♦ Sufficient n u m b e r of and various types of tables such as followings;
a. Rectangle tables which legs can be fo l d e d :

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i. Width 1,800 m m x Depth 450 mm x Height 700 m m
I ii. Width 1,800 m m x Depth 900 m m x Height 700 m m
b. Square tables which legs can be fo l d e d :
i. Width 900 m m x Depth 900 m m x Height 800 mm
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c. Round table w h i c h can be folded:
i. Diameter 2,000 m m x Height 700 mm; for 10 persons
ii. Diameter 1,200 mm x Height 700 m m ; for 6 persons
iii. Diameter 1,200 mm x Height 800 mm
d. Semicircular table which diameter 1,800 mm and height 700 mm
e. Turn table for Chinese dishes which diameter 800-900 mm x height 60 mm
f. Tables for displaying buffet dishes
¢ Sufficient n u m b e r of lecterns with microphone, reading light, a n d electrical outlet for
PC and so on, which has wheels to make it easily moved
♦ Sufficient number of portable projectors and screens
♦ Sufficient n u m b e r of portable stages
♦ Sufficient n u m b e r of portable and sectional floors for dancing purpose, subject to
market survey
♦ Sufficient n u m b e r of portable partitions with casters
♦ Sufficient number of reception tables
♦ Sufficient number sets of coffee/tea table and sofa/settee at banquet lobby and at
foyer (pre-function)
i. Ballrooms, function rooms 300-500 lux (general)
Subject to special ballroom lighting system
It should be d i m m e r controlled completely.
ii. Foyer (pre-function) 300-500 lux (general)
Subject to special ballroom lighting system
It should be dimmer controlled completely.
iii. Banquet lobby a n d corridor 300-500 lux
iv. Elevator hall 300-500 lux
v. Lavatory for guest 200 lux
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b. Noise criteria
i. Ballrooms, function rooms 35 dB(A) / N-35 / 30 NC
Movable partition STC rating s h o u l d be 55
ii. Foyer (pre-function) 40 dB(A) / N - 4 0 / 35 NC
iii. Banquet lobby and corridor 40 dB(A) / N - 4 0 / 35 NC
iv. Lavatory for guest 40 dB(A) / N - 4 0 / 35 NC
d. Relative hu midity 4 0 - 6 5 per cent
e. Fresh air mi nimum 30 C MH (Cubic meter per h o u r / person)
f. Air change
♦ Lighting dimmer, a i r conditioning, and public-address system volume i n cl u d i n g paging
system volume s h o u l d be controlled by area; by each divided ballrooms a n d function
rooms and foyer and corridor respectively.
♦ Sufficient number of two electrical outlets for floor cleanup and outlets for intercoms
should be planned.
♦ Sufficient number of power supply for the hot/cold wagon s h o u l d be planned in the
banquet service corridor.
I ♦ An electrical outlet for signboard should be planned at the entrance of each
ballroom .

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"INAX".
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B.3. OTHER REVENUE PRODUCING FACILITIES
B.3.1. O N E HARMONY CLUB LOUNGE (EXECUTIVE LOUNGE)
8 . 3 . 1. 1 . BASIC CONCEPT
♦ ONE Harmony Club Lounge should provide special and exclusive service such as
check-in a n d check-out procedures, secretarial service, food & beverage service for
O N E Harmony Club members and VIPs.
♦ Complimentary breakfast, snacks a n d soft drinks such as coffee, tea, a n d fruit j u i c e
s h o u l d be served. And also complimentary light food such as finger foods, snacks, soft
drinks, and alcoholic drinks should be served in "happy-hour" and in the specific
time.
8 . 3 . 1. 2 . FUNCTIONAL CONCEPT
♦ O N E Harmony C l u b Lounge should contain following functions:
a. Reception with concierge desk and office for staff
b. Lounge area with library
c. Dining area with buffet table, show kitchen, and a private dining room for 8-10
persons
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d. Business s u p p o rt area with 3 computer booths, printer, and a meeting room for
8-12 persons
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e. Cigar bar or booth
f. Lavatory for guest
g. A few shower booths with dressing space and locker
8 . 3 . 1. 3 . ARCHITECTURAL REQUIREMENTS
♦ The space for O N E Harmony C l u b Lounge s h o u l d require 6-10 guest room modules
and normally a few guest room floors s h o u l d be specialized as O N E Harmony C l u b
Floors, as higher standards as possible that are quality of interior, FF&E, and
concierge/ butler service and so on.
♦ The total number of seats for the lounge area and the dining area should basically be
50% of the n u m b e r of guest rooms on the executive floor.
♦ O N E Harmony Club Lounge s h o u l d be located near the guest elevator h a ll .

8 . 3 . 1. 4 . F I N I S H I N G REQUIREMENTS
♦ Floor
a. Reception
i. Wilton carpet: Cut pile, loop pile or cut & loop pile
ii. M a r b l e / S t o n e / Tile with area rug ( h a n d tufted)
i i i. Wood flooring with area rug ( h a n d tufted)
b. Lounge a r e a / D i n i n g area
i. Axminster carpet: Cut pile
c. Business support area
d. Cigar bar or booth
e. Lavatory for guest
f. Shower booths with dressing space and locker
i. Tile
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• Wall
a. Reception /Lounge a r e a / Dining a r e a / Business support area
i. Wallpaper
b. Cigar bar or booth
i. Wallpaper
ii. Glass w a ll / partition
I c. Lavatory for guest
i. U p p e r from 1,000 m m from floor: Tile
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ii. From floor to 1,000 m m : Formica
d. Shower booths
i. Tile
♦ Ceiling
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a. R e c e p t i o n / Lounge a r e a / Dining a r e a / Business s u p p o rt area
i. Wallpaper
ii. Spray paint
b. Cigar bar or booth
i. Wallpaper
ii. Spray paint
C. Lavatory for guest
i. Vinyl paper
d. Shower booths
i. Paint
B . 3 . 1. 5 . F.F. & E. REQUIREMENTS
Reception
a. Reception desk with c h a i r for receptionist, 2 a r m c h a i rs for guests, desk l a m p ,
PMS (Property Management System) terminal for check-in and check-out
operation, printer, scanner, a n d intercom
b. Sofa / settee with tea table
$ Lounge area
a. Comfortable a r m c h a i rs a n d sofa, coffee table
b. Service station
C. Book shelves (for display)
d. Newspapers stand and magazine rack
e. Television set (hanged on wall)
$ D i n i n g area
a. Sets of d i n i n g table a n d chairs
b. Service station
c. Television set (hanged on wall) and/or artwork
$ Business s u p p o rt area
a. 3 sets of writing desk with c h a i r

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b. 3 Desk top computer (same n u m b e r as booths)
c. Compound printer with copy, scan a n d fa c s i m i l e function
d. Rectangular or oval meeting table with c h a i rs
e. Large size TV and/or project & screen in meeting room
f. Integrated conference system (conference call and TV conference,
multi-communication)
B . 3 . 1. 6 . M & E REQUIREMENTS
i. Reception 500Iux
ii. Lounge a r e a / D i n i n g area 300-500 lux
iii. Business s u p p o rt area 400Iux
iv. Cigar bar or booth 100-150 lux
V. Lavatory for guest 200lux
vi. Shower booths area 250Iux
f. Air change
ii. Shower booths area 20 Turns per hour
♦ Sufficient n u m b e r of two electrical outlets for floor cl e a n u p , desk l a m p or floor lamp,
desk top computer, and compound printer a n d so on s h o u l d be planned .
' ♦ The toilet bowl brands / manufacturers which we recommend will be "TOTO" or
"INAX".
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B.3.2. FITNESS CENTER WITH INDOOR S W I M M I N G POOL
♦ Luxurious a n d quality oriented
♦ All the functions shall be provided with comfort, amenity a n d feel of ease, and be
i n d u c i n g peacefulness a n d vitality.
♦ The entire facilities are for exclusive use of staying guest a n d local members, subject
to market survey.
♦ It will be operated from early morning till evening. ex) 6:30 am to 10:00 pm
♦ It should be p l a n n e d to face to the outside for natural daylight, especially a part of
gymnasium and indoor swimming pool. And also it should be located near guest
elevator h a ll not to intermingle with other guest flow of restaurants, banquet,
check-in and check-out.
B.3.2.2. F U N CTI O N A L CONCEPT
♦ It s h a ll be required the following functions regardless the hotel brand.
a. Entrance h a ll with s m a ll waiting lounge (seating space)
b. Reception with staff office, storage
c. Pro s h o p
d. Changing room for male and female consist of;
i. Locker with changing booths
ii. Lavatories
iii. Bathroom with some shower cabins, Jacuzzi, dry a n d steam s a u n a with
shower cabins a n d chilly water tub and massage room
iv. Lounge area with beverage service, easy sofa, reclining seat and TV
adjacent to locker and bathroom
e. G y m n a s i u m consists of;
i. Area for stretching
ii. Area for t r a i n i n g m a c h i n e such as step machine, bicycle machine etc.
i i i. Area for free weight training
iv. Studio with mirror wall
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f. I n d o o r s w i m m i n g pool
i. Length: 20 meters or 25 meters
ii. Width: from 6 meters to 10 meters (3 courses to 5 courses)
i i i. Depth: from 1 . 2 meter to 1.4 meters
iv. It s h a ll be secured direct access to indoor s w i m m i n g pool from changing
room.
♦ It s h a ll be considered to be provided the following functions according to the market
d e m a n d a n d the area capacity.
a. Outdoor s w i m m i n g pool (The location that sunlight can be enjoyed during a
long time)
b. Outdoor tennis court
c. Squash court
d. Golf range (golf simulation m a c h i n e )
e. C l i m b i n g / B o u l d e r i n g wall
f. Bowling lane
♦ It s h o u l d be carefully planned in regard to acoustic and sound-proof treatment to
prevent from the noise, impact a n d sound from inside of fitness center with indoor
swimming pool and its machine room to adjacent facilities, especially guestrooms
a n d p u b l ic area.
♦ Floor and building frame should be carefully planned in regard to heavy duty
treatment a n d waterproofing, especially at indoor swimming pool.
♦ A s w i m m i n g pool must be constructed in a double-slab structure, with a waterproof
finish, a n d with a drain outlet provided .
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• It s h o u l d be p l a n n e d not to have any floor gap not only inside the fitness center but
also i n s i d e changing rooms, in order to prevent from the fall accident.
♦ A s w i m m i n g pool deck must be constructed with a material that does not get s l i p p e ry
even when wet.
♦ Storage for furniture a n d cl e a n i n g tools s h o u l d be provided to the position accessed
easily from the pool deck.
♦ Special ventilation system to free from the chloric smell of indoor s w i m m i n g pool
s h o u l d be carefully planned .
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♦ All the service entrance from s u p p o rt i n g area (BOH) into fitness center and indoor
swimming pool s h o u l d clear width 1. 2 meters and height 2.4 meters.
a. Extra width and height will be required at some of the service entrances in
order to clear large size furniture, a n d training machines. The dimensions of
such entrances should clear width 1.8 meters and height 2.8 meters.
¢ Subject to the floor plan and layout and market survey, the extra exclusive direct
approach a n d entrance (guest flow) for m e m b e rs h i p guests may be p l a n n e d .
♦ Floor
a. Entrance hall, reception and pro shop
ii. S t o n e / Tile with area rug
i i i. Wood flooring with area rug
b. Changing room
i. Locker with changing booths, lounge area
Wood flooring with area rug
ii. Lavatories, bathroom area
S t o n e / Tile with stain proofing
c. G y m n a s i u m area;
i. Area for stretching, and studio
Wood flooring with stretching mat
ii. Area for training machine, and for free weight training
Wood flooring with rubber mat
Vinyl mat with i m p a ct proofing a n d skid proofing
d. Indoor s w i m m i n g pool
i. Stone/ Tile or mosaic with skid proofing or with drainage system
♦ Wall
a. Entrance hall, reception and pro shop
i. Wallpaper
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b. Changing room
Wallpaper
Upper from 1,000 mm from floor: Stone / T i l e
From floor to 1,000 m m : Stone I Tile/ Formica
c. Gy mna siu m area
ii. Wood (P a n e l ) with soundproof material for foundation
iii. Mirror wall with soundproof material for foundation
d. Indoor swimmin g pool
i. Stone / Tile or mosaic
♦ Ceiling
a. Entrance hall, reception a n d pro shop
i. Paint
ii. Paper
b. Changing room
Paint
Vinyl paper
c. G y m n a s i u m area
i. Paint with soundproof material for foundation
ii. Tile with sound proofing
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d. Indoor swimming pool
i. Paint
ii. Vinyl paper with soundproof material for foundation
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♦ Entrance h a ll
a. Sufficient n u m b e r of sofas and/or settees with coffee/tea table
¢ Reception with staff office, storage
a. Reception counter
i. P M S (Property Management System) terminal, printer, a n d intercom
ii. Cash register with POS (Point of Sales) system t e r m i n a l , cash tray, pen
a n d pen stand
iii. Cabinet for clean l i n e n
iv. Safe for locker's keys
b. Office a n d storage
i. In accordance with the n u m b e r of staffs, sufficient n u m b e r of sets of
desk with chair, cabinet
ii. Printer, and intercom
♦ Pro shop
a. Showcase for goods such as swim suits, swimming goggles, swim caps, training
shoes, and training wears, a n d so on
♦ Changing room
a. Locker area
i. Locker for 3 persons: W 900 m m x D 650 m m x H 1,800 m m
ii. Bench
iii. Cabinet for clean l i n e n a n d box for soiled l i n e n
b. Bathroom area
i. Dispensers for shampoo and body soap at shower booth
ii. Dispensers for hand soap, h a i r dryers, disposal razors, disposal combs
and/or brushes, dust boxes, a n d boxes of tissue paper at basin counter
c. Lounge area
i. Sufficient n u m b e r of easy sofas, reclining seats
ii. Wall TV

♦ Gymnasium
a. Area for stretching
i. Mat for stretching
ii. Exercise ball (small, m e d i u m , large)
b. Area for training m a c h i n e such as step machine, bicycle m a c h i n e etc.
i. According to special consultant, sufficient n u m b e r and kinds of weigh
stack machines s h o u l d be installed.
c. Area for free weight training
i. According to special consultant, sufficient number of weight plates,
barbell a n d d u m b b e ll should be installed.
d. Studio with mirror wall
i. Mat for stretching
ii. Exercise ball (small, medium, large)
Indoor swimming pool
a. Sufficient n u m b e r of deck c h a i rs with side tables
b. Sufficient n u m b e r of kickboards, p u ll buoys, and arm buoy for infants
c. Cabinet for keeping kickboards, pull buoys a n d arm buoy for infants
d. Lifesaving equipment including "AED" and first aid equipment, subject to local
code and regulations
8.3.2.6. M & E REQUIREMENTS
i. Entrance hall, reception 400Iux
ii. Staff office, storage 400Iux
iii. Pro shop area 400lux
iv. Changing room (locker) 200-300 lux
v. Changing room (bathroom) 150-250 lux
vi. Changing room (lounge) 200-300 lux
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vii. G y m n a s i u m (training area) 400-500 lux

viii. G y m n a s i u m (studio) 500-600 lux
It s h o u l d be d i m m e r controlled completely.
ix. I n d o o r s w i m m i n g pool 300-400 lux
c. Temperature
i. Indoor s w i m m i n g pool 2 8 - 3 0 degrees centigrade
ii. Other area 2 3 - 2 5 degrees centigrade
d. Relative h u m i d i t y 4 0 - 6 5 per cent
i. G y m n a s i u m / studio 60 CMH (Cubic meter per hour/ person)
ii. Other area 30 C M H (Cubic meter per h o u r / person)
f. Air change
i. Changing room (lavatory) 20 Turns per h o u r
ii. G y m n a s i u m (training area) 20 Turns per h o u r
iii. G y m n a s i u m (studio) 20 Turns per hour
iv. Indoor swimming pool 20 Turns per h o u r
♦ The water q u a l i t y standard for indoor s w i m m i n g pool is as following table. And the
water temperature should be maintained to keep 28-30 degrees centigrade. The
water temperature of indoor pool for infants should be maintained to keep 30-32
degrees centigrade.
Item Standard
1. Hydrogen-ion concentration P H 6.5 -- 7 . 6
2. Turbidity Less t h a n 0.5 degree
3. Potassium permanganate consumption Less t h a n 6mg/l
4. Isolation remains c h l o r i n e concentration More t h a n 0.4 mg/l, less than 0.8 mg/I
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5. Sterilization with c h l o r i n e dioxide replacing with chlorination
1) Chlorine dioxide concentration More than 0 . 1 mg/l, less t h a n 0.4 mg/I
2) Sub-chlorine concentration Less t h a n 1.2 mg/I
6. Combination chlorine residual Less than 0.4 mg/I
7. Coliform group bacteria Nondetection

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8. G e n e r a l bacteria Less t h a n 200 CFU/ml
9. Pseudomonas aeruginosa Nondetection
10. Legionnaire Nondetection

11. Staphylococcus Nondetection
12. Total t r i h a l o m e t h a n e ( T H M ) Less th a n 0.1 mg/I
13. Oxidation-reduction potential ( O R P )
1) PH 6.5 - 7 . 3 More t h a n 750 mV
2) PH 7.3 - 7 . 5 More t h a n 770 mV
Lighting dimmer, air conditioning, and public-address system volume including paging
system volume a n d each on/off s h o u l d be controlled in accordance with area.
¢ Sufficient n u m b e r of two electrical outlets for floor cl e a n u p a n d outlets for intercoms
s h o u l d be p l a n n e d .
"INAX".
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B.3.3. SPA AREA
¢ Luxurious a n d quality oriented with a touch of select hideaway
♦ All the functions s h a ll be provided with comfort, amenity a n d feel of ease, and be
inducing tranquility and peacefulness.
♦ The entire facilities are for exclusive use of staying guest and local residents.
M e m b e r s h i p will be considered subject to market survey.
♦ It will be operated from late morning till evening. ex) 10:00 am to 10:00 pm
♦ It s h o u l d be located adjacent to fitness center a n d near guest elevator hall not to
intermingle with other guest flow of restaurants, banquet, check-in and check-out.
$ SPA will be operated by or outsourced to a SPA operator, the third party. Or, the area
for SPA can be rented to the third party. Accordingly, our requirements for facilities
and functions for SPA are very basic a n d limited.
a. Entrance h a ll with reception counter, staff office, storage
b. SPA shop
c. Sufficient n u m b e r of counseling/interview booths
d. Sufficient number of treatment rooms
i. For 1 person
Relaxation space with sofa a n d coffee/tea t a b l e
Shower booth with changing space
Bed for treatment
ii. For 2 persons
Relaxation space with sofa/settee and coffee/tea table
2 shower booths with changing space
Independent bathtub
2 bed for treatment

♦ It should be carefully planned in regard to acoustic and sound-proof treatment to
prevent from the noise a n d sound from i n s i d e of SPA to adjacent facilities, especially
guestrooms and p u b li c area.
♦ It s h o u l d be p l a n n e d not to have any floor gap inside SPA, in order to prevent from
the fa ll accident.
♦ Floor and building frame should be carefully planned in regard to heavy duty
treatment and waterproofing.
¢ Subject to the floor plan and layout and market survey, the extra exclusive direct
a p p ro a c h a n d entrance (guest flow) for membership guests may be p l a n n e d .
$ To be advised by SPA operator
B.3.3.5. F. F. & E. R E Q U I R E M E N T S
♦ To be advised by SPA operator
♦ Lighting dimmer, a i r conditioning, a n d public-address system volume including paging
system volume and each on/off should be controlled in accordance with area.
♦ Sufficient n u m b e r of two electrical outlets for floor cl e a n u p a n d outlets for intercoms
should be p l a n n e d .
"INAX".
♦ More details such as environmental conditions will be advised by SPA operator.
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B.3.4. BUSINESSMAN'S CENTER
8 . 3 . 4 . 1. BASIC CONCEPT
¢ Providing business supportive services such as copying, scanning, printing,
bookbinding, and internet using with PC and so on
♦ Businessman's center will be open from morning to evening. ex) 9:30 am to 6:00 pm
a. Subject to market survey, it will be open for 24 hours.
♦ Its location should be on the same floor as the main lobby and with convenient
access from the m a i n lobby. Furthermore, it should be locate adjacent to the front
desk/office as front office will take over its operation other t h a n its business hours.
♦ In case that various types of ballrooms and function rooms are planned,
businessman's center could be planned and located on the s a m e floor as the large
sized ballroom and with convenient access from both the banquet lobby and the
m a i n lobby.
a. Entrance hall with reception desk, staff office, and storage
b. Sufficient number of working booths with desk lamp, and PC with internet
environment (3 to 4 booths, subject to market survey)
c. Working table for m u l t i p l e purpose
d. Working space for office automation equipment such as multifunction
products (all-in-one inkjet printers which has color/monochrome printer,
scanner, copy, and facsimile), photo printer, and filing cabinet
e. S m a ll meeting room(s) for 6-8 persons with speakerphone for conference and
video conference facilities
$ It should be carefully planned in regard to acoustic and sound-proof treatment to . l
prevent from the noise and sound from inside of businessman's center to adjacent
facilities, especially public area.
♦ It should be p l a n n e d not to have any floor gap inside b u s i n e s s m a n ' s center, in order
to prevent from the fa ll accident.

• Floor
a. Wilton carpet: Loop pile
Wall
•
a. Wallpaper
• Ceiling
a. Paper
b. Spray paint
B.3.4.5. E. F. & E. R E Q U I R E M E N T S
♦ Entrance h a ll
a. Reception desk with c h a i r for receptionist, 2 armchairs for guests, desk lamp,
P M S (Property Management System) terminal, Cash register with POS (Point of
Sales) system t e r m i n a l , cash tray, pen and pen stand, and intercom
i. Size of reception desk: W 1,800 mm x D 900 mm x H 730 mm
b. Sufficient n u m b e r of desks with file drawers for staff (W 1,400 mm x D 700 m m
x H 700 m m ) with chair, P M S (Property Management System) t e r m i n a l , printer,
a n d filing cabinets
♦ Working booth area
a. Sufficient n u m b e r of writing desk (W 1,400 mm x D 700 m m x H 700 m m ) with
desk mat, desk lamp, PC, dust box, and appropriate kinds of stationery goods
such as pencil, pen, ruler, eraser, glue, a n d clips a n d so on
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• Working table area
a. Large working table on which AO sized paper can be unfolded (W 1,800 m m x D
900 mm x H 800-900 m m ) with appropriate kinds of stationery goods such as
l pencil, pen, ruler, eraser, glue, clips, and paper cutting m a c h i n e a n d so on
♦ Working space
a. Office automation e q u i p m e n t s u c h as multifunction products ( a ll - i n - o n e inkjet
printers which has color/monochrome printer, scanner, copy, and facsimile),
photo printer, and fi l i n g cabinet
♦ S m a ll meeting room(s)

a. Rectangle or boat shape meeting table with cover for wiring and sufficient
n u m b e r of chairs
i. For 6 persons (max 8 persons): W 2,400 m m x D 1,200 m m x H 700 mm
ii. For 8 persons (max 10 persons): W 3,200 mm x D 1,200 mm x H 700 mm
b. Speakerphone for conference
c. Large size TV and/or project & screen
d. Video conference systems a n d facilities
e. Wall-mounted whiteboard
Environmental conditions will be as follows, irrespective of the hotel brand;
a. Ill u m i n a t i o n level 400 lux
e. Fresh air minimum 30 CMH (Cubic meter per h o u r / person)
♦ Sufficient n u m b e r of two electrical outlets for floor cleanup and outlets for intercoms
♦ Independent light d i m m e r and air-conditioning control in meeting room.

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B.3.5. HOTEL SHOP
♦ Providing the various kinds of goods related to the hotel operation a n d hotel brand
such as followings;
a. Homemade items such as breads, Danish pastries, cakes, and delicatessen
i n cl u d i n g smoked products and so on
b. Outsourced food and beverage items such as chocolates, cookies, jelly and
house wines and so on which will be provided by O E M (original equipment
manufacturer)
c. Various kinds of goods such as towels, c h i n a wares, cutleries, stationeries, a n d
miscellaneous goods a n d so on with hotel brand, m a r k and/or logo
♦ Hotel s h o p w i ll be open from late m o rn i n g to evening. ex) 11:00 a m to 8:00 pm
♦ Its location should be on the same floor as the main lobby and with convenient
access from both the m a i n lobby a n d the entrance. Furthermore, it s h o u l d be located
adjacent to All Day D i n i n g and/or Lobby Lounge because generally Hotel Shop s h o u l d
be controlled a n d supervised u n d e r the s a m e division.
♦ Hotel Shop should contain following functions:
a. Shop entrance
b. Refrigerated display case for h o m e m a d e cakes a n d delicatessen
c. Display case for homemade breads, Danish pastries, and other food and
beverage items
d. Display case for miscellaneous goods
e. Casher counter, and s m a ll storage space for staffs
i. Casher may be operated in common together with the casher of All Day
Dining or Lobby Lounge when Hotel S h o p is located adjacent to All Day
D i n i n g or Lobby Lounge.
♦ It s h o u l d be p l a n n e d not to have a gap (steps) inside the shop especially display case
area, in order to prevent from the fa ll accident.

♦ The distance between display cases when they locate in parallel s h o u l d clear 1,200
m m i n order to secure width enough for the guest flow inside.
♦ The s u p p l y of the goods s h o u l d be accessed from back ofthe house.
¢ Provide a door or shutter that could be locked for security when the shop is closed.
♦ Floor
a. M a r b l e / S t o n e / Tile
♦ Wall
a. Wallpaper
b. The wall facing the p u b l i c area should be tempered glass wall with spandrel
wall.
Ceiling
a. Spray paint
♦ Cash register with POS (Point of Sales) system terminal, cash tray, pen a n d pen stand,
a n d intercom at casher counter
♦ Refrigerated display case(s)
♦ Display case(s)
a. Ill u m i n a t i o n level 400-500 lux (general)
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and POS t e r m i n a l s h o u l d be p l a n n e d .

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B.3.6. RETAIL SPACE
♦ Retail space, in other words shopping arcade, will be basically under the control of
the owner of the project hotel.
a. Only when the owner entrust the hotel operator to make a lease contract
under the name of the owner and to manage and maintenance the retail
facilities, Okura will undertake.
♦ For hotel staying guests' a n d visitors' convenience, well programmed retail (tenant)
mix will be important since the shopping retails offer an a d d i t i o n a l factor of attraction
for staying guests and visitors, which is one of the most fundamental functions of the
project hotel.
$ Retail space should be located with easy access from the main lobby and/or the
banquet lobby with separated direct access to/from outside.
♦ Subject to market survey, the following shops will be considered;
a. Drug store
b. Florist
c. News stand
d. Jewelry and wristwatch shop
e. Tailor a n d apparel shop
f. Cigar and cigarettes shop
g. Barber s h o p
h. Beauty parlor
i. Airline ticketing counter or travel agent
¢ The fa~ade of the retail shops should be standardized in accordance with the total
image and interior design of the hotel and its public area.
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¢ Subject to area zoning a n d p l a n n i n g , lavatory for guests s h o u l d be located at t h e retail
space. And the clerks of retail shops s h o u l d be strictly prohibited to use the lavatory
for guests.
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♦ The meters w h ic h measure the amount of consumption for electricity, water (if
required), a n d gas (if required) s h o u l d be installed to each retail shops individually.
♦ It s h o u l d be p l a n n e d not to have any floor gap inside retail space, in order to prevent
from the fall accident.
♦ Floor
a. Inside the shops a n d guest corridor
ii. S t o n e / Tile with area rug
iii. Wood flooring with area rug
b. For lavatories
i. S t o n e / Tile with stain proofing
♦ Wall
a. Inside the shops a n d guest corridor
i. Wall paper
b. For lavatories
i. U p p e r from 1,000 mm from floor: Stone / T i l e
♦ Ceiling
a. Inside the shops and guest corridor
i. Paper
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ii. Spray paint
I b. For lavatories
i. Vinyl paper
B.3.6.5. F. F. & E. REQUIREMENTS
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$ Inside the shops
a. Basically furniture, fixture a n d equipment s h o u l d be selected and installed by
the tenant by themselves.
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♦ Environmental conditions will be as follows, irrespective ofthe hotel brand;
i. Inside shops 300-400 lux (general)
ii. Guest corridor 150-250 lux
iii. Lavatory for guest 200 lux (general)
e. Fresh air m i n i m u m 30 CMH (Cubic meter per h o u r / person)
f. Air change
♦ Sufficient n u m b e r of two electrical outlets for floor cleanup and outlets for intercoms
should be planned inside each shop.
a. Two electrical outlets for floor cleanup should be planned every 10 meters in
guest corridor.
b. Guest corridor s h o u l d be air-conditioned.
♦ Free Wi-Fi access point should be installed both inside the shop and guest corridor.
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B.3.7. PARKING LOT
♦ Guest drive way to and from parking lot s h o u l d be completely separated from the
service drive way to and from receiving deck.
♦ It will be desirable to be drive-in parking lot rather than mechanical multi-stories
parking lot.
♦ Parking fee will be automatically charged at the toll gate/control point when visitor
will not use the project hotel. At the entrance of the parking, automatic parking ticket
issuing m a c h i n e a n d gate s h o u l d be installed.
♦ The number of parking lot will be in accordance with local code and subject to the
number of guestrooms as well as the maximum number of staying guests, and the
maximum n u m b e r of guests attending the banquet.
♦ Direct guest flow/access from parking floors to the main lobby floor and/or the
banquet lobby s h o u l d be planned.
♦ Elevators that stop at the parking lot floors must not stop at the guest room floors,
from the standpoint of security.
♦ Parking paging system should be installed.
B.3.7.2. F U N CT I O N A L CONCEPT
¢ Guest chauffeur's waiting room for approximately 10 persons with bunk chairs,
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lavatory, intercom, a n d smoking booth s h o u l d be p l a n n e d adjacent to the parking lot.
This waiting room should be appropriately air-conditioned and be addressed by

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parking paging system.
a. It can be planned in accordance with chauffeur's station of hotel limousine
sharing its part of function.
♦ It should be carefully planned by signage consultant in regarding directions at the
parking lot a n d from parking lot to the m a i n a n d banquet lobby.
♦ Parking lot for disabled parson (wheelchair user) s h o u l d be planned in accordance
with the local code a n d regulations.
B.3.7.3 . ARCHITECTURAL REQUIREMENTS
• The index of driving way;
. I a. The width will be;
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i. more t h a n 3,500 mm other t h a n aisle for pedestrians when the driving
way will be one way traffic;
ii. more than 7,000 mm other t h a n aisle for pedestrians when t h e driving
way will be facing traffic.
b. The bend turning radius will be more than 5,000 m m .
c. The slope should be designed to be more than 6 meters to go up/down 1
meter.
d. The ceiling height ( u n d e r the beam) will be more than 2,500 m m .
♦ The space for 1 car;
a. Drive-in parking lot
i. Width: more than 2,500 mm
ii. Depth: more t h a n 6,000 mm
i i i. Height: more than 2,400 mm
b. M e c h a n i c a l multi-stories parking lot
i. No regulations.
ii. Subject to the proposal from supplier(s)
♦ In order to calculate the space of parking lot roughly ( i n cl u d i n g driving way), the
index of 35 square meters per one car will be used.
♦ The sidewalk should be designed to have a gap, equal to or less t h a n 200 mm, up
from the driving way. Or, the sidewalk s h o u l d be colored green in order to distinguish
the aisle from the driving way.
8 . 3 . 7 .4 . FINISHING REQUIREMENTS
•
Floor:
a. S h i e l d concrete with drainage system
•
Wall:
a. Shield concrete
b. Spray paint
•
Ceiling:
a. S h i e l d concrete
b. Spray paint

B.3.7.5. F.F. & E. R E QU I R E M E N T S
¢ Guest chauffeur's waiting room
a. Sufficient number of sofas, coffee/tea tables, and b u n k chairs
b. Corner table with intercom
c. Lavatory
d. Prefabricated smoking booth with ash tray, special ventilation system, and
sprinkler equipment
e. Speaker(s) for p u b l i c address and parking paging system
i. I n d o o r driving way 75-150 l u x (general)
ii. I n d o o r parking lot 75-100 lux (general)
iii. Chauffeur's waiting room 150Iux
iv. Lavatory for guest 200 lux (general)
b. Noise criteria
i. Chauffeur's waiting room 40 dB(A) / N - 4 0 / 35 NC
c. Temperature
i. Chauffeur's waiting room 2 4 - 2 6 degrees centigrade
i. Chauffeur's waiting room 4 0 - 6 5 per cent
i. Chauffeur's waiting room 30 C M H (Cubic meter per hour/ person)
f. Air change
i. Indoor parking lot 10 Turns per hour
ii. Lavatory for guest 20 Turns per hour
s h o u l d be p l a n n e d inside chauffeur's waiting room.
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♦ Fire extinguisher and hydrant box should be designed and installed in accordance
♦ Free Wi-Fi access point should be installed at parking lot and chauffeur's waiting
room.
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B a s i c Requirements of Hotel Facilities
B.4. PUBLIC AREAS
B.4.1. ENTRANCE AND APPROACHING DRIVE WAYS
B . 4 . 1. 1. BASIC CONCEPT
¢ Approaching drive way s h o u l d be designed to transfer the hotel guest from the d a i l y
life to extraordinariness.
♦ The entrance is very initial public area for the hotel guests. Accordingly, its
atmosphere s h o u l d be warm a n d welcoming t h e hotel guests.
B . 4 . 1. 2 . FUNCTIONAL CONCEPT
♦ Adequate n u m b e r of valet parking lots for VIP guests s h o u l d be p l a n n e d adjacent to
the m a i n entrance ( m i n i m u m 10 parking lots). And as well as s u c h valet parking lots
for VIP, space for 5-6 taxi waiting should be necessary near the main entrance
without giving obstacles for other traffic.
a. Total VIP car parking capacity will be thirty (30) for "Heritage" brand, forty (40)
for "Prestige" brand, a n d eighty (80) for "Okura" brand.
b. Parking/stopping space for 2-3 buses s h o u l d be planned by the side of m a i n
entrance and/or banquet entrance. If a i r p o rt l i m o u s i n e bus is stopped at the
project hotel, stopping and parking space for the limousine bus should be
p l a n n e d by the side of m a i n entrance.
♦ Sidewalk should be planned along with a p p ro a c h i n g drive way, with canopy if
possible.
♦ Usher's desk s h o u l d be furnished at the m a i n a n d banquet entrance (outside).
♦ Parking paging system s h o u l d be installed to address the entire parking area i n cl u d i n g
valet parking lot at the main entrance, banquet entrance, and guest chauffeur's
waiting ro o m .
¢ Adequate n u m b e r of flagpole s h o u l d be installed i n front of or by the side of the m a i n
entrance; m i n i m u m 6 poles (odd n u m b e r w i ll be preferable), each at least 2.3 meters
a p a rt . Poles s h o u l d have internal halyard.
♦ A s m a ll lavatory for guest/VIP's chauffeur s h o u l d be planned adjacent to the valet
parking lot area. This lavatory should be located in inconspicuous from the main
entrance and be dedicated to chauffeur's use only.
♦ It s h o u l d be carefully considered to design t h e entrance for and the flow of s u p e r V I P s
at the m a i n entrance. Other t h a n the m a i n entrance, it may be p l a n n e d and designed
to have a n exclusive entrance for VIPs' use only.

B . 4 . 1. 3 . ARCHITECTURAL R E Q U I R E M E N T S
♦ The width of approaching drive way to the m a i n entrance s h o u l d clear two driving
lanes (more t h a n 7,000 mm width at m i n i m u m ) . And in front of the main/ banquet
entrance, m i n i m u m 3 parallel parking capacities s h o u l d be planned.
a. The width of approaching drive way to the banquet entrance should clear three
driving lanes (more than 10,500 mm width at m i n i m u m ) .
b. The canopy at the m a i n / b a n q u e t entrance s h o u l d be planned a n d installed so
that the guests do not get wet w h e n it is raining. Its height should clear 4,500
mm at the fi n i s h i n g measure.
♦ A windbreak area/space s h o u l d be planned at both main and banquet entrance in
order to obtain the optimum effort of air-conditioning at each lobby. The size of
windbreak area/space should be 10-12 meters width and 4 meters depth (finishing
measure). Inside of this area should be column free.
a. When the location of t h e project hotel is cold area/district, it will be considered
to provide the direct air-conditioning at a windbreak area/space.
♦ The entrance doors, t h e outer a n d i n n e r doors, should be p l a n n e d appropriately by
combination of the following types;
a. Manual/automatic revolving door (3/4 wings)
b. Swing door (single/double)
c. Automatic sliding door (single/double)
♦ The dimensions of such kinds of doors s h o u l d clear the following figures;
a. Manual/automatic revolving door with 4 wings:
i. Guest can go through with bag.
Diameter: 2,200mm
Throat o p e n i n g (width): 1,500 mm
Door height: 2,200 mm
b. Automatic revolving door with 3 wings:
i. Guest can go through with trolley bag and disabled (wheelchair) guest
can go through by himself.
Diameter: 3 ,4 0 0 m m
Throat o p e n i n g (width): 1,600 mm
Door height: 2,400 m m

c. Single swing door:
i. Door opening width: 1,200 m m
ii. Door height: 2,200 mm
d. D o u b l e swing door:
i. Door o p e n i n g width: 2,000 mm (1,000 m m x 2)
ii. Door height: 2,400mm
e. Automatic single s l i d i n g door:
i. Door o p e n i n g width: 1,200 m m
ii. Door height: 2,200 mm
f. Automatic d o u b l e s l i d i n g door:
i. Door opening width: 2,000 mm (1,000 m m x 2)
ii. Door height: 2,400 m m
g. A set of automatic s l i d i n g and revolving door:
i. The automatic double sliding doors in the center of the door set. And
this kind of door set does not have a center column.
ii. Guest can go through with trolley bag and/or large trollies a n d disabled
(wheelchair) guest can go through by himself. And beds for emergency
personnel can be access as well.
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Diameter: 4,800mm
Throat opening (width): 2,300 mm
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Door height: 2,400 mm
¢ It will be good to use fireproof glass for the entrance doors. The glass s h o u l d be clear
with adequate mark such as "Gingko" leaves for anti-collision on 1.3 meters offloor.
♦ Entrance fi n i s h i n g level will be one to three (1-3) centimeters higher t h a n the driving
way. Slope should be planned in order to cancel the gap. The slope should be
designed to be gentle, more t h a n 10 centimeters to go up/down 1 centimeter.
♦ Floor:
a. Entrance:
i. Stone/tile with skid proofing
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b. Windbreak area/space
i. Stone/tile with skid proofing
♦ Wall:
a. Entrance:
i. External wall
b. Windbreak area/space
i. Stone/tile
ii. Wall paper
iii. Wood panel
$ Ceiling:
a. Windbreak area/space
i. Paper
ii. Spray paint
8 . 4 . 1.5. F.F. & E. REQUIREMENTS
♦ Entrance:
a. Usher's desk with PMS (Property Management System) terminal, intercom, and
parking paging system equipment ( m ic ro p h o n e )

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i. Width (outer size): 1,200 mm
ii. Depth (outer size): 6 00 m m
iii. Height (counter top): 1,200 mm
iv. Inner height (working space): 900 mm
b. Umbrella stand with key lock and/or umbrella bagger
i. "Locker style" umbrella stand w h i ch umbrella will be laid is preferable.
ii. "Locker style" umbrella stand may be located in windbreak area/space,
between outer and inner doors, and adjacent to back of lobby cloak or
bell captain desk.
C. When the location of the project hotel is cold area/district, extreme infrared
radiation heater should be suspended under the canopy at the main and
banquet entrance.
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d. Decorative sign will be provided at or next to the entrance.
B . 4 . 1. 6 . M & E REQUIREMENTS
i. Guest entrance 300 lux (general)
ii. Windbreak area/space 300Iux
b. Noise criteria
i. Windbreak area/space 40 dB(A) / N-40 / 35 NC
c. Temperature
i. Windbreak area/space 2 4 - 2 6 degrees centigrade
i. Windbreak area/space 40 - 6 5 per cent
i. Windbreak area/space 30 CMH (Cubic meter per hour/ person)
♦ Sufficient number of two electrical outlets for floor cleanup and outlets for intercoms
should be p l a n n e d inside chauffeur's waiting room.
♦ Free Wi-Fi access point should be installed at parking lot and chauffeur's waiting
room.
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B.4.2. STREET LOBBY
8 .4 . 2 . 1. BASIC CONCEPT
♦ Street lobby should be planned only when the project hotel is built and developed as
a part of high-rise tower in a complex development.
♦ The entrance and the street lobby is very initial public area for the hotel guests.
Accordingly, its atmosphere should be warm a n d welcoming the hotel guests.
♦ On the other hand, the street lobby should be just the entrance/gateway to the m a i n
lobby at the u p p e r floor of the building, and be expected to play the role of an
introduction into the world of "Okura".
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♦ Without keeping hotel guests untransported to/from the main lobby, the smooth
guest flow should be materialized through the high-speed shuttle elevators.
♦ It s h a ll be required the following functions at the street lobby regardless the hotel
brand.
a. Bell Captain desk with baggage storage
i. Bell Captain desk should be furnished at the entrance (inside) where
hotel guests can easily find out.
ii. And also where the staff can approach the hotel guests and guide to the
reception desk at the m a i n lobby by the high-speed shuttle elevators.
iii. Baggage storage s h o u l d be planned behind/near Bell Captain desk. And
also baggage storage should be located adjacent to the service elevators
which will be expected to be faster than the guest shuttle elevators.
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b. Small lounge area with no food and no beverage service which will be an
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intersection a n d meeting spot of not only hotel guests but also local residents
¢ Space configuration for the street lobby should be based on 0.4 square meters per
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number of guest rooms at m i n i m u m , excluding windbreak area/space, elevator hall,
and other functional space for service operation.
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M i n i m u m ceiling height should clear 4.5 meters.
♦ It should be planned not to have any floor gap in order to prevent from the fall
accident.

♦ It s h o u l d be designed to have a n appropriate space for parking trolleys in the baggage
storage.
♦ Floor:
a. Street lobby area i n cl u d i n g s m a ll lounge area
ii. Wilton carpet: Loop pile
i i i. Marble with skid proofing
iv. Wood with area rug
b. Baggage storage
i. Vinyl mat with impact proofing a n d skid proofing
♦ Wall:
a. Street lobby area including s m a ll lounge area
i. Wall paper
ii. Wood panel
iii. Stone panel
b. Baggage storage
i. Paint
♦ Ceiling:
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a. Street lobby area including small lounge area
i. Paper
ii. Spray paint
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b. Baggage storage
i. Shield concrete
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B.4.2.S. FF. & E. REQUIREMENTS
. 1
♦ Bell Captain desk with PMS (Property Management System) terminal and intercom
a. Width (outer size): 1,200 m m
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b. Depth (outer size): 600mm
C. Height (counter top): 1,200 m m
d. I n n e r height (working space): 900mm
♦ Small lounge area
a. Appropriate number of sofa(s) and settee(s)
♦ Baggage storage
a. Appropriate n u m b e r of trolleys for baggage
b. Steel cabinets
c. Refrigerator to keep the hotel guests' baggage which is required refrigeration
d. Freezer to keep the hotel guests' baggage which is required freezing
e. A few sets of writing desk and c h a i r with filing cabinet
i. Lobby and small lounge area: 200-300 lux
It s h o u l d be d i m m e r controlled completely at Bell Captain desk.
ii. Baggage storage: 200lux
e. Fresh a i r m i n i m u m 30 C M H ( C u b ic meter per h o u r / person)
♦ Free Wi-Fi access point should be installed at the street lobby.
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B.4.3. MAIN LOBBY
♦ Main lobby s h o u l d be regarded as one of the most critical a n d important space in
project hotel, since it dominantly determine hotel guest's impression on the hotel.
Therefore, the m a i n lobby should be spacious, well treated with theme, functional so
that all the hotel guests and visitors are well impressed with feet of comfort and
pleasure of meeting people in luxurious amenity.
♦ The interior design concept for the m a i n lobby has a close relation to the location of
project hotel. Accordingly, interior designer has to establish the design respecting the
local traditional culture in order to make hotel guests a n d visitors feel to come to the
project land when arriving at the main lobby; if the location is Bangkok, the interior
design will be Thai taste, if the location is Beijing, and the interior design will be
Chinese taste. In other words, even though the hotel operator is Okura, Japanese
company, t h e J a p a n e s e design s h o u l d not be taken i n excessively.
♦ Providing no food a n d beverage services, no BGM
B .4 . 3 . 2 . F U N C T I O N A L CONCEPT
$ It shall be required the following functions at the main lobby regardless the hotel
brand.
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a. Front reception (desk) area i n cl u d i n g waiting space
-I i. Position the front reception desk at a highly v i s i b l e location in the m a i n
lobby that does not directly face the entrance, and which offers good
access to elevators.
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b. Assistant Manager's desk/Concierge desk
C. Bell Captain desk with temporary baggage handling space
i. Even though the project hotel is built and developed as a part of
high-rise tower a n d bell captain desk is located at t h e street lobby, bell
captain desk with temporary baggage h a n d li n g space at the m a i n lobby
s h o u l d be still necessary.
d. Guest elevator hall
i. Subject to the planning, maximum three elevator halls may be necessary
. I such as follows; (a) elevator(s) from basement garage to the m a i n lobby,
( b ) elevator(s) from the m a i n lobby to guestroom floors, (c) elevator(s)
from the m a i n lobby to t h e banquet lobby.
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e. Hotel guests a n d visitors seating area
f. P u b l i c rest room (Lavatory)
i. For male, female, and disabled person
g. Public and intercom (house telephone) booths area
h. Safe-deposit box for guests
i. Cloak with counter
j. Cigarettes stand, news stand, and other shops in order to comply with guest
convenience at m i n i m u m
k. Front reception (desk) for groups, subject to the p l a n n i n g
♦ Various kinds of events such as lobby concert, fashion show, and wedding ceremony
may be held at the m a i n lobby.
8 .4 . 3 . 3 . ARCHITECTURAL REQUIREMENTS
¢ Space configuration for the m a i n lobby s h o u l d be based on the area per n u m b e r of
guest rooms according the hotel brand as follows, excluding windbreak area/space,
elevator hall, and other functional space for service operation.
a. Okura Heritage: 2.5 square meters per guest room
b. Okura Prestige: 2.0 square meters per guest room
c. Okura: 1.5 square meters per guest room
♦ M i n i m u m ceiling height s h o u l d clear 4.5 meters.
a. It is better to have a larger space for the m a i n lobby; especially at hotel guests
and visitors seating area. Two to three stories high is preferable.
accident.
a. When floor gap can be occurred by all means, steps(s) of w h ic h height s h o u l d
be equal to or less t h a n 150 m m and of which depth should be e q u a l to or
more than 250 mm s h o u l d be installed.
b. It is needless to say that the slope should be planned also in order to cancel the
gap adjacent to the aforementioned step(s). The slope should be designed to
be gentle, more than 12 meters to go up/down 1 meter.
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♦ Floor:
a. Lobby area
iii. Marble/artificial marble with skid proofing
b. P u b l i c rest room (Lavatory)
i. M a r b l e / Stone/ Tile
• Wall:
a. Lobby area
i. Wall paper
ii. Wood panel
iii. Stone panel
b. Public rest room (Lavatory)
i. Upper from 500 mm from floor: S t o n e / Tile
ii. From floor to 500 m m : S t o n e / T i l e / Formica
• Ceiling:
a. Lobby area
i. Paper
ii. Spray paint
b. Public rest room (Lavatory)
. I i. Spray paint
B.4.3.5 . F. F. & E. REQUIREMENTS
• Front reception (desk) area including waiting space
a. Front counter (desk) with adequate n u m b e r of PMS (Property Management
System) terminals, printers a n d scanners, cash registers, cash trays, pens a n d
pen stands, facsimiles a n d intercoms
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b. F i l i n g cabinet u n d e r the counter or b e h i n d the counter
c. The d i m e n s i o n s of front counter are as follows;
i. Width per 1 clerk ( P M S t e r m i n a l ) : 2,000 m m
ii. Depth of counter top: 600mm
iii. Depth of under counter top: 450mm
iv. Depth of counter total: 750-900 mm
v. Height of counter top: 1,100 m m
vi. Height of u n d e r counter top: 800mm
d. Adequate number of console tables (almost the same number as PMS
terminals) for guests to put their bag, package, and so on
i. W 400 mm x D 600 mm x H 650-750 mm
e. Adequate n u m b e r of settees for waiting
♦ Assistant Manager's desk/Concierge desk
a. Assistant Manager's desk/Concierge desk with a few low chairs, one or two
PMS (Property Management System) terminals, one printer and scanner, pens,
one facsimile and two intercoms
b. Filing cabinet under the desk or behind the desk
c. The d i m e n s i o n s of assistant manager's desk/concierge desk are as follows;
i. Width of desk: 3,600 m m
ii. Depth of desk top: 550mm
iii. Depth of under desk top: 450mm
iv. Depth of desk total: 750-900 mm
V. Height of desk top: 750mm
vi. Height of u n d e r desk top: 600mm
d. Brochure rack adjacent to assistant manager's desk/concierge desk
e. Two sets of two low chairs for hotel guests and visitors
♦ Bell Captain desk with temporary baggage handling space
a. Bell Captain desk with PMS (Property Management System) terminal and
intercom
i. Width (outer size): 1,200 mm
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ii. Depth (outer size): 600mm
iii. Height (counter top): 1,200 m m
iv. I n n e r height (working space): 900mm
♦ Guest elevator hall
a. Console table for artworks, fresh flower, and intercom
¢ Hotel guests a n d visitors seating area
a. Adequate n u m b e r of sets of coffee/tea table a n d sofas
♦ P u b l ic rest room (Lavatory)
a. Details are indicated in section B.4.5.5, F.F. & E. REQUIREMENTS of P U B LI C REST
ROOMS (LAVATORIES).
¢ Public phone and intercom (house telephone) booths area
a. Notepad and a pen/pencil at each booth
♦ Safe-deposit box for guests
a. The n u m b e r of boxes to be installed s h o u l d be 5% or more of the total n u m b e r
of guest rooms.
b. Several types of boxes should be provided.
c. The safe-deposit room should have a door equipped with a n electric lock that
can be operated and monitored from the front counter.
♦ Cloak
a. The d i m e n s i o n s of cloak counter are as follows;
i. Width of counter: 2 , 00 0 m m
iii. Depth of u n d e r counter top: 4 00 m m
V. Height of counter top: 1,100 m m
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vi. Height of u n d e r counter top: 8 00 m m
b. Sufficient number of numbered tags and intercom at the counter

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c. Adequate n u m b e r of hangers, hanger racks, a n d shelves behind the counter
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i. Front reception (desk) area 5 00 I u x
ii. Assistant Manager's desk 300-400 lux
i i i. Bell Captain desk 300Iux
iv. Guest elevator h a ll 200Iux
V. Seating area 200Iux
vi. Public rest room (Lavatory) 2 00 I u x
vii. Telephone booths area 300Iux
viii. Cloak area 300Iux
d. Relative humidity 4 0 - 65 per cent
e. Fresh air minimum 30 CMH (Cubic meter per h o u r / person)
♦ Sufficient number of two electrical outlets for floor cleanup, floor lamp, a n d other
temporary usage and so on s h o u l d be p l a n n e d .
"INAX".
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B.4.4. BANQUET LOBBY
♦ Banquet lobby s h o u l d be regarded as one of the most i m p o rt a n t space in project
hotel as well as t h e m a i n lobby. Therefore, the banquet lobby s h o u l d be well treated
with t h e m e , functional so that all the hotel guests, especially the local executives,
and visitors are well impressed with feel of comfort and pleasure of gathering in
luxurious amenity.
¢ The interior design concept for the banquet lobby has a close relation to the location
of project hotel but slightly international a n d universal. Accordingly, interior designer
has to establish the design respecting the local traditional culture i n order to make
hotel guests and visitors feel to come to the project land when arriving at the
banquet lobby; if the location is Bangkok, the interior design will be Thai taste, if the
location is Beijing, and the interior design w i ll be Chinese taste. I n other words, even
though the hotel operator is Okura, Japanese company, the Japanese design should
not be taken in excessively.
♦ Providing no food and beverage services, no BGM
♦ It s h a ll be required the following functions at the banquet lobby regardless the hotel
brand.
a. Bell Captain desk
i. B e ll m a n will be stationed at the bell captain desk in the banquet lobby
according to the occupancy of ballrooms.
b. Guest elevator h a ll
c. Hotel guests a n d visitors seating area
d. P u b l i c rest room (Lavatory)
i. For male, female, a n d disabled person
e. P u b l ic a n d intercom (house telephone) booths area
f. Cloak with counter
♦ Usher's desk will be furnished at the entrance of the banquet lobby (as
aforementioned in section B . 4 . 1. 2 , F U N C TI O N A L CONCEPT of ENTRANCE AND
APPROACHING DRIVE WAYS).
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¢ Space configuration for the banquet lobby s h o u l d be based on the area of ballrooms,
excluding windbreak area/space, elevator hall, a n d other functional space for service
operation.
♦ M i n i m u m ceiling height should clear as well as the ceiling height of small ballrooms
and its foyer according to the hotel brands as follows;
a. The Okura Heritage: 3.5 meters
b. The Okura Prestige: 3 . 5 meters
c. Okura: 3.0 meters
accident.
a. When floor gap can be occurred by all means, steps(s) of which height should
be e q u a l to or less t h a n 150 mm and of which depth should be equal to or
more t h a n 250 mm s h o u l d be installed.
b. It is needless to say that the slope s h o u l d be p l a n n e d also in order to cancel the
gap adjacent to the aforementioned step(s). The slope s h o u l d be designed to
be gentle, more than 12 meters to go up/down 1 meter.
8.4.4.4. F I N I S H I N G REQUIREMENTS
♦ Floor:
a. Lobby area
iii. Marble/artificial marble with skid proofing
i. M a r b l e / Stone/ Tile
♦ Wall:
a. Lobby area
i. Wall paper
ii. Wood p a n e l
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i i i. Stone panel
b. P u b l ic rest room (Lavatory)
i. U p p e r from 500 m m from floor: M a r b l e / S t o n e / Tile
ii. From floor to 500 m m : Formica
♦ Ceiling:
a. Lobby area
i. Paper
ii. Spray paint
i. Spray paint
B.4.4.5. F. F. & E. REQUIREMENTS
♦ Brochure rack adjacent to assistant manager's desk/concierge desk
♦ Bell Captain desk
a. Bell Captain desk with PMS (Property Management System) terminal and
intercom
i. Width (outer size): 1,200 m m
ii. Depth (outer size): 600mm

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i i i. Height (counter top): 1,200 mm
iv. I n n e r height (working space): 900mm

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Guest elevator hall

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a. Console table for artworks, fresh flower, a n d intercom
Hotel guests a n d visitors seating area
a. Adequate n u m b e r of sets of coffee/tea table a n d sofas
• P u b l i c rest room (Lavatory)
a. Details are indicated in section B.4.5.5, F.F. & E. REQUIREMENTS of P U B LI C REST
' ROOMS (LAVATORIES).
b. The following items s h o u l d be installed at the female p u b l ic rest room of the
m a i n lobby.
i. Adequate n u m b e r of chairs and illuminated magnifiers at powder corner

ii. Infant bed (cot) or baby crib for c h a n g i n g diaper
♦ P u b l ic phone and intercom (house telephone) booths area
a. Notepad a n d a pen/pencil at each booth
♦ Cloak
a. The dimensions of cloak counter are as follows;
i. Width of counter: 4,000-5,000 m m
According to the capacity of the guest for ballrooms
iii. Depth of under counter top: 400mm
V. Height of counter top: 1,100 mm
vi. Height of under counter top: 800mm
b. Sufficient n u m b e r of numbered tags a n d intercom at the counter
c. Adequate n u m b e r of hangers, hanger racks, and shelves behind the counter
i. Bell Captain desk 3001ux
ii. Guest elevator hall 2001ux
iii. Seating area 200 lux
iv. Public rest room (Lavatory) 2 00 1 u x
V. Telephone booths area 3001ux
vi. Cloak area 3001ux
e. Fresh a i r m i n i m u m 30 C M H (Cubic meter per hour/ person)
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♦ Sufficient n u m b e r of two electrical outlets for floor cleanup, floor lamp, and other
temporary usage a n d so on s h o u l d be planned.
♦ The toilet bowl brands / manufacturers w h ic h we recommend will be "TOTO" or
"INAX".
¢ Free Wi-Fi access point should be installed.

B.4.5. PUBLIC REST ROOMS (LAVATORIES)
0 . 4. 5 . 1 . BASIC CONCEPT
¢ Public rest rooms (lavatories) should be located adequately in all the p u b l i c areas
such as follows;
a. Main lobby area
b. Banquet lobby a n d ballroom area
c. Restaurant floor
d. Recreational facilities area
i. According to the facility layout and guest flow, several public rest rooms
should be separately located.
ii. Public rest room should be located at the side of swimming pool other
than the lavatories inside the changing room.
e. Shopping arcade and concessions area
f. Parking area
♦ Besides the sanitary concern, spaciousness and luxury atmosphere are required with
careful interior design considerations in order to imply the quality of the project hotel
standard to the visitors from outside.
♦ M a l e and female separation is mandatory for a ll public rest rooms (lavatories). And all
the public rest rooms for female s h o u l d have powder room/area with vanity table
a n d sofa sets. I

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♦ Formale
a. Urinals area
b. Lavatories area
i. A hook a n d s m a ll shelf for guest belongings s h o u l d be furnished inside of
each lavatory booth.
ii. A baby chair s h o u l d be furnished inside of some of lavatory booths.
c. Basin counter area
♦ For female
a. Lavatories area

i. A hook and sm a ll shelf for guest belongings s h o u l d be fu rn i s h e d inside of
each lavatory booth.
ii. A baby c h a i r s h o u l d be furnished i n s i de of some of lavatory booths.
b. Basin counter area
i. An infant bed (cot) or baby crib for changing diaper s ho u l d be installed.
c. Powder room with vanity tables/counter a n d sofas
i. Adequate n u m b e r of chairs
ii. Triple mirrors with small shelves for toiletries a n d i ll u m i n a t e d magnifiers
at each vanity table or at counter.
♦ Hand dryer may be furnished at basin counter. However hand towel and/or hand
paper is normally more preferable than h a n d dryer at luxury hotels.
♦ For disabled an d mu ltipu r p o s e
a. Sufficient space for wheelchair h a n d l i n g ; in accordance with the local code a n d
regulations
b. Toilet ball with handrail, basin with handrail, sewage s i n k unit for "OSTOMATE",
folding multipurpose seat/bed housed in wall, a hook, a n d s m a ll shelf for guest
belongings
i. Height of handrail: 720 mm
c. Entrance door should clear width 1,000 m m and s h o u l d be a n automatic s li di n g
door with push button devices "Open" a n d "Close", which s h o u l d be furnished
both outside a n d inside.
d. "Occupied" sign in English and local language is to be shown at outside sign
board when it has been occupied.
e. Emergency call button should be furnished near the toilet ball to inform to
Front desk and/or Assistant Manager's desk.
¢ Adequate size of service closet with lockable door in which s h o u l d be contained the
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fixed mop sink with water faucet, cleaning equipment and supplies and other
toiletries supplies .
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♦ The direct eyesight should be obstructed from the public area into the public rest
rooms (lavatories).
I ♦ The ceiling height s h ould clear 2,700 m m .

♦ The distance between u r i n a l s next to each other s h o u l d cl e a r 750 m m .
♦ Partitions s h o u l d be installed between the u r i n a l s .
♦ The d i m e n s i o n s of lavatory booth s h o u l d clear the following figures a n d the width of
booth door s h o u l d clear 650 m m ;
a. N o r m a l type: Width 1,100 m m x Depth 1,600 mm
b. With baby c h a i r : Width 1,200 m m x Depth 1,800 m m
♦ The aisle between the rows of lavatory booths and urinals should clear 2,200 mm
(wall to wall, fi n i s h i n g measure) when t h e rows are p l a n n e d in parallel facing each
other without basin counter at the either side.
a. W h e n basin counter is located along with the either row, the aisle s h o u l d clear
4,200 m m .
b. When basin counter is located independently, the allowance for aisle s h o u l d
clear 2,000 mm from w a l l.
When the rows of lavatory booths are p l a n n e d in parallel fa c i n g each other without
basin counter at the either side, the aisle between the rows of lavatory booths s h o u l d
clear 1,800 m m .
♦ Basin counter s h o u l d clear the depth 600 mm and the length is subject to t h e p l a n .
But the distance between the respective basins next to each other a n d walls at the
end of if any, s h o u l d clear 700 m m . The height of basin counter s h o u l d be 800-900
mm.
♦ Vanity counter s h o u l d clear t h e depth 600 m m and the length is subject to t h e p l a n .
But the distance between the respective mirrors next to each other should clear
900mm. The height of vanity counter should be 650-750 mm w h ic h will fit with
appropriately designed vanity stool or sofa.
♦ F u ll scale wall mounted m i r ro r s h o u l d be fu rn i s h e d at t h e appropriate part of each
p u b l i c rest room (mostly near the entrance).
$ Floor
a. Entrance, vanity area, a n d other
i. Marble, granite, or tile
b. U r i n a l underfoot
i. Granite or tile with stain prevention
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♦ Wall
a. Upper from 1,000 mm from floor: W a ll p a p e r / S t o n e / Tile
b. From floor to 1,000 mm: Stone / T i l e / Formica
Ceiling
a. Vinyl paper
¢ Basin counter, vanity counter
a. Granite or s i m i l a r material
8.4.5.5. F.F. & E. REQUIREMENTS
♦ Sanitary waste bin at each lavatory booth i n p u b l i c rest room for female
♦ Tray for hand towels a n d the box for soiled towels collection on the basin counter
♦ Dust box near or u n d e r both basin and vanity counter
♦ An infant bed (cot) or baby crib for changing diaper at basin counter area of p u b l i c
rest room for female
♦ Adequate n u m b e r of vanity stools or sofas at vanity counter
B .4 . 5 . 6 . M & E REQUIREMENTS
i. General 200Iux
ii. Basin counter (mirror) 250Iux
iii. Vanity counter (mirror) 400Iux
d. Relative humidity 40 - 65 per cent
e. Fresh air m i n i m u m 30 CMH (Cubic meter per hour/ person)
f. Air change 20 Turns per h o u r
♦ Sufficient number of two electrical outlets for floor cleanup, toilet bowl with
automatic bidet function, hand dryer, and other usage and so on should be planned.
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$ B . G . M . (Back G ro u n d Music) a n d P.A. ( P u b l i c Address) speakers s h o u l d be installed.
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♦ Hot and cold water should be s u p p l i e d at each basin.
♦ Automatic faucets should be installed for the hand-washing faucets
♦ The toilet bowl should be installed heating seat with bidet functions
♦ The toilet bowl brands/manufacturers which we recommend will be "TOTO" or
"INAX".
♦ The water faucet brands/manufacturers which we recommend will be "TOTO",
"KOHLER", "GROHE", "hansgrohe", a n d "LAUFEN".

B.4.6. GUEST ELEVATORS AND ESCALATORS
B .4 . 6 . 1. BASIC CONCEPT
¢ Guest elevators and escalators should be safe, reliable and comfortable.
¢ Appropriate number of elevator cars should be installed according to guest traffic
volume and d e m a n d . It should be calculated by traffic analyst.
a. Statistically, one elevator car per 100 guestrooms
♦ Elevator car g ro u p control device and system should be installed w h e n more t h a n
three elevators are p l a n n e d in one vertical guest flow l i n e .
♦ The weight per passenger will be seventy five (75) kg, which will be used in
calculation for the capacity of weight of one elevator car.
a. Subject to the local regulation, it will be sixty five (65) kg per passenger.
♦ Guestrooms, ballrooms and meeting rooms should not be located adjacent to
elevators' shaft from the acoustic point of view.
Average waiting time for elevator(s) s h o u l d be 25-30 (30-35) seconds.
♦ Average time to destination by using elevator(s) should be 70-90 (90-110) seconds.
♦ The escalators should be planned at the m a i n lobby floor and/or the banquet lobby
floor i n order to smooth the banquet guest flow and food & beverage guest flow.
They s h o u l d be located intermediately between the entrance and the elevators.
♦ The escalators should be driven automatically. When no passenger uses the escalator
for a certain while, it will automatically stop. And when passenger(s) steps into the
escalator, it will automatically work.
¢ Elevator and escalator brands/manufacturers which we recommend will be
"MITSUBISHI", "HITACHI", "TOSHIBA", "OTIS", "FUJITEC", "KONE", and
"ThyssenKrupp".
B.4.6.2 . FUNCTIONAL CONCEPT
$ Guest elevator
. )
a. Guest elevators for guest room floors should be installed security control
system, destination floor controlling system by card key, in the elevator car.
i. The switch in the lift car s h o u l d be non-contact type.
b. The elevator car s h o u l d be m a n u a ll y operated by hotel staff when a n exclusive
VIP's u s i n g is required.
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c. CCTV (Closed Circuit Television) camera system should be installed in each
elevator car.
d. It will be cancelled when each destination floor button is pressed twice
continuously.
e. An elevator guide display system may be considered to be provided in elevator
car, which flexibly copes with changes in the content of various kinds of
broadcasting, floor guide display, a n d notice of the events in project hotel.
f. The following specifications for disabled person should be installed inside
elevator car.
i. Operating p a n e l for wheelchair users
ii. Hand rail
iii. Full-length mirror
iv. Voice guidance
v. An automatic opening-closing speed of door should be slower.
♦ Guest escalator
a. Positioning of guest escalator should not be directly visible from the lobby.
B .4 . 6 . 3 . ARCHITECTURAL REQUIREMENTS
¢ Guest elevator I
a. When guest elevators are p l a n n e d in one side (straight), four (4) elevator cars
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will be maximum in one control group. W h e n guest elevators are p l a n n e d in
!
both side, facing each other, eight (8) elevator cars will be maximum in one
control group.
b. The d i m e n s i o n s of elevator car for reference only are as follows, subject to the
floor plan a n d traffic analysis.
N u m b e r of capacity (pax) 15 17 20 24
N u m b e r of capacity (kg) 1,125 /975 1,275 /1,105 1,500 /1,300 1,800 /1,560
Width of door ( m m ) 1,000 1,100 1,100 1,200
Height of door opening ( m m ) 2,400 2,400 2,400 2,400
Clear width of elevator car ( m m ) 1,800 2,000 2,000 2,150
Clear depth of elevator car ( m m ) 1,300 1,350 1,500 1,600
Clear height of elevator car ( m m ) 2,800 2,800 2,800 2,800
♦ Guest escalator

a. The width of escalator (between center axes on handrails) s h o u l d be 1,200 m m .
When it is difficult to secure the space, the width of escalator (between center
axes of h a n d r a i l s ) s h o u l d be 800 m m .
b. When floor height is higher t h a n 5,000 mm or when the length of truss is
longer than 15,000 mm, intermediate s u p p o rt beam s h o u l d be necessary.
♦ Guest elevator
a. Floor
i. Marble with axminster carpet (cut pile)
ii. Marble, granite or tile with skid proofing
b. Wall, a n d door
i. Dressing wood board (panel)
ii. Decorative laminated sheet
iii. Coating steel panel
iv. Stainless (mirror surface)
c. Operating panel
i. Stainless (panel)
d. Ceiling
i. Coating steel panel
ii. Acrylic fiber block
¢ Guest escalator
a. Parapet
i. I n n e r lateral plate
Stainless panel
Tempered glass panel
ii. H a n d rail: urethane
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b. Steps
i. Step plate: a l u m i n u m alloy die casting
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ii. Cleat riser: a l u m i n u m alloy die casting
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i i i. Demarcation l i n e : plastic molding
c. Getting on/off part
i. Comb plate: plastic m o l d i n g
ii. Floor plate: stainless
8.4.6.5. F.F. & E. REQUIREMENTS
♦ Guest elevator
a. Subject to market survey or d e m a n d , a bench or stool for elderly people may
be installed in elevator car.
♦ Environmental conditions in elevator car will be as follows, irrespective of the hotel
brand;
a. Illumination level 150-200 lux
b. Temperature 2 6 - 2 8 degrees centigrade
♦ Guest elevators must be provided with air conditioner.
♦ B . G . M . (Back Ground Music) and P.A. (Public Address) speakers should be installed.
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C. BACK OF THE HOUSE
C.1. FOOD PREPARATION AREAS
C.1.1. GENERAL REQUIREMENTS
C . 1. 1 . 1 . BASIC CONCEPT
♦ The entire of food preparation (kitchen) area should be planned considering the
following basic conditions.
a. Functional a n d operational efficiency
b. Durability a n d safety
c. Fire protections
d. Easiness of maintenance
e. Easiness of sanitary standard maintenance
f. Flexibility of layout and equipment installation
♦ "Dry kitchen system" or "Semi-dry kitchen system" should be selected in accordance
with the basic idea of HACCP.
C . 1. 1 . 2 . FUNCTIONAL CONCEPT
♦ From the viewpoint of hygiene, the contaminated working zone (section in w h ic h the
level of contamination of bacteria is high, e.g. receiving and storage) and the
non-contaminated working zone (preparation kitchen) must be clearly divided by a
wall and door
♦ The entire of food preparation (kitchen) area consists of the following major
compound of functional areas.
a. P r e p a ra t i o n / main kitchen
b. Banquet and function room pilot kitchen(s)
I C. Bakery and pastry kitchen
d. Restaurant kitchens
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i. All day dining/coffee shop kitchen
ii. Japanese restaurant kitchen
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iii. Chinese restaurant kitchen
iv. Teppan-yaki restaurant kitchen
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& Functions for OKURA Brands Page 13 1
v. French restaurant kitchen
vi. Specialty/theme restaurant kitchen
e. Delicatessen kitchen
f. Bar/lounges pantries
i. M a i n bar counter and pantry
ii. Lobby lounge pantry
iii. Entertainment/sky lounge kitchen a n d pantry
g. O n e harmony cl u b lounge kitchen and pantry
♦ All the aisles inside the entire kitchen area should be available exclusively for kitchen
operation without intermingling with service flow and guest flow.
♦ Bakery and pastry kitchens will prepare all kinds of bread and pastry and other
dessert items to be consumed in project hotel (banquets, restaurants a n d bars, a n d
take out s h o p ) .
Restaurant kitchens should be located aside each restaurant outlets with convenient
staff flow. As well as restaurant kitchens, banquet and function room pilot kitchen(s)
should be located aside ballrooms with convenient staff flow. Such staff flow shall
never interfere with guest flow.
♦ Subject to market study, the function of delicatessen kitchen may be planned to be
concentrated in the m a i n kitchen or a ll day d i n i n g kitchen.
C. 1. 1 . 3 . ARCHITECTURAL R E Q U I R E M E N T S
♦ Floor
a. Kitchen floor should be durable enough for both weight and surface abrasion
for heavy load and traffic. 300 kg per square meter at minimum should be
required for load capacity. And additional allowance will be necessary at
p a rt ic u l a r points of heavy kitchen equipment installation which are to be
advised by kitchen consultant(s) or kitchen e q u i p m e n t s u p p l i e r ( s ) .
b. The entire floor should be water-proof, damp-proof, non-slippery,
acid/alkaline-proof, and non-abrasive. Water membrane between floor slab
and floor surface is requisite. liquid absorption is not allowed under any
circumstance.
c. F l o o r end at wall mounting s h o u l d be curved up instead of vertical raise, in
order to obtain better cl e a n i n g a n d sanitation result.
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d. Drains a n d gutters for drainage s h o u l d be located at respective work sections
and areas of every kitchen to keep floor d ry at a ll t i m e s , but s h o u l d not be
located directly underfoot of work stations, since it is hazardous and
uncomfortable for operation. The floor s h o u l d slightly slope toward the gutters.
i. Particularly, at such section where tilting kettles are installed a n d where
l i q u i d spillage h a p p e n s frequently d u r i n g operating hours, the depressed
gutter s h o u l d be furnished a n d the floor s h o u l d slope toward the gutter.
e. Both beam(s) a n d s l a b floor in the entire kitchen area s h o u l d be lowered 300
mm in order to achieve the flexibility of layout and kitchen equipment
installation.
f. It s h o u l d be p l a n n e d n o t to have any floor gap. W h e n floor gap can be occurred
by a ll means, the slope should be p l a n n e d i n order to cancel the gap. The slope
s h o u l d be designed to be gentle, more t h a n 12 meters to go up/down 1 meter.
g. In order to facilitate sterilization a n d cleaning i n the kitchens, a clearance of
150 m m between the floor and the kitchen equipment s h o u l d be ensured or
the kitchen equipment s h o u l d be placed on a base without gap between the
floor and the kitchen e q u i p m e n t .
h. When the kitchen is located at the top of the building and guest room(s) is
located right u n d e r t h e kitchen, double floor s l a b system should be p l a n n e d in
order to secure the s o u n d insulation structure.
♦ Wall and c e i l i n g
a. Kitchen walls s h o u l d be durable, easy for maintenance and easy for s a n i t a ry

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maintenance (vermin-proof).
b. The entire wall should be water-proof, damp-proof, and acid/alkaline-proof.
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And a p a rt i c u l a r part of wall, where heat producing kitchen equipment is
installed, s h o u l d use heat resisting and fire protecting materials.
c. Also a p a rt i c u l a r part of wall, to where heavy equipment is fixed, s h o u l d have
enough strength to do so.
d. Stainless-steel panels of heat-resistant spec s h o u l d be installed for the back
wall of cooking e q u i p m e n t that uses fire
e. Chair rail a n d corner bead (corner guard) s h o u l d be installed at corridor wall
a n d kitchen entrance for protection purpose.
f. Ceiling height s h o u l d clear 3,000 mm (finished measure).
g. Ceiling should be easy for maintenance and easy for sanitary maintenance
(vermin-proof), dew condensation a n d stain prevention as well. It s h o u l d also
be carefully p l a n n e d in regard to sound-proof treatment.
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♦ Convenient a n d smooth traffic between receiving area, storage area, service elevator
hall(s), a n d a ll other respective kitchen(s) s h o u l d be necessary.
♦ All the kitchen entrance doors s h o u l d be automatic s l i d i n g doors (single or d o u b l e )
with motion sensor system or step-on-pedal type. The material of the kitchen doors
should be stainless. Hanger type; no rail on the floor; with windows and protective
plates (H=800)
a. Door o p e n i n g ( s i n g l e ) : Width 950 mm x Height 2,400 mm
b. Door opening ( d o u b l e ) : Width 1,850 mm x Height 2,400 mm
¢ Separate doors should be provided for serving c u i s i n e from the kitchen to t h e hall
a n d for taking plates back.
♦ Provide a hand-washing basin, automatic water faucets, soap, antiseptic solution
dispenser, hand dryer, etc., at the kitchen entrance and exit for employees.
♦ The width of aisle for working area should cl e a r 900 mm and for traffic flow
(production flow) s h o u l d clear 1,600 m m .
a. When production flow a n d service flow are necessary combined, the width of
such aisle s h o u l d clear 2,800 mm which allow for kitchen trolley(s) a n d service
wagon(s) to pass each other.
♦ The following wall protection should be installed in the service corridor.
a. Stainless c h a n n e l rails
b. Stainless panel from the floor to the height of cart grip in cart space
c. A beveled corner guard for corner of c o l u m n s and walls
C. 1. 1. 4 . F I N I S H I N G REQUIREMENTS
♦ Floor
a. Quarry tile, magnetize floor or s i m i l a r substitutes are recommended at work
areas of a ll kinds of kitchens.
b. Hard aggregate special skid-proof vinyl sheet for floors where no heat
producing kitchen e q u i p m e n t in p a rt i c u l a r
i. e.g. "Altro safety floor " (by ABC Trading Co., Ltd.)
c. I norganic hard floor painting m aterial for floors where heat p roducing kitchen
e q uipment such as fry er, and tilting kettles
i. e.g. "F erocon hard M" (by ABC Trading Co., Lt d . )
Hotel Okura Co., Ltd. V ersion 2015
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♦ Wall
a. Install a tiled wall with waterproofing treatment at the rising part.
i. Semiporcelain tiles
♦ Ceiling
a. Install incombustible, water resistant materials
i. e.g. "Clean tech SS" (by ABC Trading Co., Ltd.)
ii. Spray paint
C. 1. 1. 5 . M & E REQUIREMENTS
♦ Environmental conditions in the food preparation area will be as follows, irrespective
of the hotel brand;
a. Ill u m i n a t i o n level 500 lux (general)
b. Temperature
i. Cold section 18-21 degrees centigrade
ii. Hot section 25-28 degrees centigrade
c. Relative h u m i d i t y 40-65 per cent (general)
d. Fresh a i r m i n i m u m 30-40 CMH (general)
e. Air change M i n i m u m 2 Turns per hour (general)
f. Exhaust a i r volume 40-20KQ (Cubic meter per hour)
♦ The entire kitchen area s h o u l d be air-conditioned during operating h o u rs . I n addition,
spot cooling system s h o u l d be provided at heat p ro d u c i n g work area.
♦ All heat producing e q u i p m e n t as well as d ry pilot storage s h o u l d be ventilated.
♦ Sufficient volume of returning air should be necessary to attain the negative
atmospheric pressure a n d to avoid cooking smells to flow out toward guest area. Air
J circulation t u rn over s h o u l d clear sixty (60) times per h o u r d u r i n g operating h o u rs .
♦ In accordance with appropriate sections a n d numbers, it should be planned to install
adequate n u m b e r of control valves at a ll the stem a n d branch piping in order to easily
m a i n t a i n , repair a n d future change .
• It should be carefully considered and planned
point of view to prevent the guest area from kitchen noise.

from the acoustic and sound proof

$ P.A. ( P u b l i c Address) speakers a n d emergency address speakers s h o u l d be installed in
the entire kitchen area i n cl u d i n g Executive Chef Office a n d chef office(s).
$ Fire extinguisher a n d hydrant box s h o u l d be designed and installed in accordance
with the local fire prevention code and regulation. In addition, automated fire
extinguisher system for range hood fa n a n d for ducts should be installed.
♦ Adequate n u m b e r of intercoms/interphones s h o u l d be planned in every chef office,
a n d kitchen working area. I n addition, intercoms s h o u l d be p l a n n e d at m a i n kitchen
a n d every banquet pilot kitchens d i s h - u p area.
¢ Sufficient number of two electrical outlets, which is water proofed, for various
portable processing kitchen equipment and warmers should be p l a n n e d at working
area i n cl u d i n g d i s h - u p area in every kitchens.
♦ Grease interception s h o u l d be installed at necessary point(s) in every kitchen. Central
grease trap system w i ll be recommended to install rather than trap facilities at
respective points.
♦ All the dish a n d glass washing machine areas should have garbage shooting terminal
connected to central li q u i d transfer a n d p u l p i n g processor.
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C.1.2. PREPARATION/ MAIN KITCHEN
C. 1 . 2 . 1. FUNCTIONAL CONCEPT
♦ Preparation/ m a i n kitchen will be responsible to be premier stage of processing kinds
of meat, fish, vegetable and fruit that are received in bulk to be cleaned, cut and
sorted. Thereafter, such pre-prepared products are transferred to main kitchen,
restaurant kitchens, a n d delicatessen kitchen.
♦ The following functional spaces/areas are necessary to be allocated at preparation
a n d m a i n kitchen.
a. Preparation kitchen
i. Meat butcher with walk-in refrigerator and freezer
Subject to local codes and regulations, processing room for
chickens may be separately necessary.
ii. Fish butcher with walk-in refrigerator and freezer
iii. Processing room for vegetables with walk-in refrigerator
iv. Processing room for fruits with walk-in refrigerator
b. Main kitchen
i. Cold section (Hors d'oeuvre) with walk-in refrigerator
ii. Ice carving room with walk-in freezer
iii. Hot section (r~tisseur and poissonnier) with extra Chinese stoves area
Steam convection oven(s) and stove(s)
iv. Soup and sauce section with walk-in refrigerator and freezer
Stove(s), tilting kettle(s), and pool for cooling pot(s)
v. Fryer area i n cl u d i n g Japanese tempura fryer
vi. F i n a l touch and d i s h - u p area with extra Chinese a n d Japanese d i s h - u p
area
vii. Storage(s) area
Dry storage
Pre-fabricated refrigerator
Pre-fabricated freezer
For c h i n a ware, glass ware, a n d silver ware
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c. Other function
i. M a i n pot washing room/area
ii. Dish a n d glass w a s h i n g m a c h i n e area
In case main kitchen is located adjacent to main ballroom.
iii. Executive Chef Office
iv. Steward office (recommended)
Adjacent to main kitchen
Lavatories for kitchen staffs s h o u l d be p l a n n e d adjacent to preparation/ m a i n kitchen.
From the viewpoint of hygiene, it is recommended installing with bidet toilets a n d
hand-washing basins with automatic water faucets.
♦ Preparation and m a i n kitchen s h o u l d be located on the same floor as receiving a n d
storage area ( i n cl u d i n g trash holding area) within short access.
Appropriate parking space for cold food carts in cold section and for hot food carts i n
hot section.
♦ Except above mentioned, there is nothing special to describe other than the
description in subsection C. 1. 1. 3 , ARCHITECTURAL REQUIREMENTS of GENERAL
REQUIREMENTS for FOOD PREPARATION AREA.
C. 1 . 2 . 3 . F I N I S H I N G REQUIREMENTS
♦ Executive Chef Office
a. Floor and ceiling
i. Refer to subsection C. 1. 1 . 4 .
b. Wall
i. The wall facing the main kitchen should be tempered glass wall with
spandrel wall.
ii. The other walls and spandrel wall: Refer to subsection C. 1. 1 . 4 .
description in subsection C. 1 . 1 . 4 , FINISHING REQUIREMENTS of GENERAL
R E Q U I R E M E N T S for FOOD PREPARATION AREA.

C. 1. 2 . 4 . F.F. & E. R E QU I R E M E N T S
♦ Appropriate n u m b e r of cold/hot food carts (cart dimensions are Width 660 mm x
Depth 910 x Height 1,790)
♦ Executive Chef Office
a. Working desk for Executive Chef with chair, personal computer including PMS
(Property Management System) terminal, and intercom
i. The size of working desk for Executive Chef will be W 1,600 x D 800 x H
720
b. Appropriate number of working desks for secretary and sous-chef(s) with
chairs, personal computers i n cl u d i n g PMS (Property Management System)
terminals, and intercoms
i. The size of working desk may be W 1,200 x D 700 x H 700
c. Office automation e q u i p m e n t s u c h as multifunction products (all-in-one inkjet
photo printer
d. Wardrobe
i. The size of wardrobe may be W 900 x D 450 x H 1,800
e. Appropriate number of filing cabinets
i. The size of fi li n g cabinet may be W 900 x D 450 x H 1,800
C. 1 . 2 . 5 . M & E REQUIREMENTS
$ Environmental conditions in the preparation/main kitchen will be as follows,

I
irrespective of the hotel brand;
j a. Preparation kitchen
i. Ill u m i n a t i o n level 5001ux
ii. Air change M i n i m u m 2 Turns per h o u r (general)
i i i. Exhaust a i r volume 40-20KQ (Cubic meter per hour)
b. M a i n kitchen including pot, dish, and glass washing area
i. Illumination level 5 00 1 u x
ii. Air change M i n i m u m 2 Turns per h o u r (general)
i i i. Exhaust a i r v o l u m e 40-20KQ (Cubic meter per hour)

C. Executive Chef Office
i. Ill u m i n a t i o n level 400lux
ii. Noise criteria 40 dB(A) / N - 4 0 / 35 NC
iii. Temperature 24-26 degrees centigrade
iv. Relative humidity 40-65 per cent
v. Fresh a i r m i n i m u m 30 CMH (Cubic meter per hour/ person)
¢ Except above mentioned, there is nothing special to describe other than the
description in subsection C . 1. 1 . 5 , M&E R E QU I R E M E N T S of G E N E R A L REQUIREMENTS
for FOOD PREPARATION AREA.
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C.1.3. BALLROOM AND FUNCTION ROOM PILOT KITCHEN
C. 1 . 3 . 1. F U N C T I O N A L CONCEPT
♦ The size of a ballroom a n d function room pilot kitchen s h o u l d be 50% of the largest
ballroom area as a g u i d e l i n e .
♦ The following functional spaces/areas are necessary to be allocated at ballroom a n d
function room pilot kitchen(s).
a. Hot section with extra Chinese stoves area
i. Steam convection oven(s) a n d stove(s)
b. Fryer area i n cl u d i n g Japanese tempura fryer
c. F i n a l touch a n d d i s h - u p area with extra Chinese a n d Japanese d i s h - u p area
d. Storage(s) area
i. Pre-fabricated refrigerator
ii. Pre-fabricated freezer
iii. For c h i n a ware, glass ware, a n d silver ware
e. Pot washing room/area
f. Dish a n d glass washing m a c h i n e area
g. S m a l l office or pilot station for staff
h. Lavatories for staff
i. Adjacent to the kitchen
ii. It is assumed to be used by service staff(s) as well as kitchen staff(s).
i i i. From the viewpoint of hygiene, it is recommended installing with bidet
toilets and hand-washing basins with automatic water faucets.
C. 1. 3 . 2 . ARCHITECTURAL REQUIREMENTS
♦ Appropriate parking space for cold a n d hot food carts s h o u l d be p l a n n e d .
description in subsection C. 1 . 1. 3 , ARCHITECTURAL REQUIREMENTS of GENERAL
R E Q U I R E M E N T S for FOOD PREPARATION AREA.
C. 1. 3 . 3 . F I N I S H I N G REQUIREMENTS
_j
♦ There is nothing special to describe other t h a n the description in subsection C. 1. 1 . 4 ,
FINISHING REQUIREMENTS of GENERAL REQUIREMENTS for FOOD PREPARATION
AREA.
C. 1 . 3 . 4 . F.F. & E. REQUIREMENTS
♦ S m a ll office or pilot station for staff
a. Appropriate n u m b e r of working desks for chef(s) a n d service staff(s) with chairs,
personal computers including P M S (Property Management System) terminals,
a n d intercoms
b. Office automation equipment such as multifunction products (all-in-one inkjet
photo printer
c. Appropriate n u m b e r of filing cabinets
i. The size of fi l i n g cabinet may be W 900 x D 450 x H 1,800
♦ Environmental conditions in ballroom and function room pilot kitchen(s) will be as
follows, irrespective of the hotel brand;
a. S m a ll office or pilot station for staff
i. Ill u m i n a t i o n level 400 lux
ii. Noise criteria 40 dB(A) / N-40 / 35 NC
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iv. Relative humidity 40-65 per cent j
v. Fresh a i r m i n i m u m 30 CMH (Cubic meter per hour/ person)
description in subsection C. 1 . 1 . 5 , M & E REQUIREMENTS of G E N E R A L REQUIREMENTS
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C.1.4. BAKERY AND PASTRY KITCHEN
C. 1. 4 . 1. FUNCTIONAL CONCEPT
♦ The following functional spaces/areas are necessary to be allocated at bakery kitchen.
a. General working area with mixer, molder, divider, and dough conditioner
b. Pie room
i. It w i ll be shared with pastry kitchen.
c. Baking oven(s) area
d. Pot washing area
i. It will be shared with pastry kitchen.
e. Storage(s) area
i. Dry storage(s) i n cl u d i n g for flour
ii. Pre-fabricated refrigerator
i i i. Pre-fabricated freezer
f. Chef office
i. It will be shared with pastry kitchen.
g. Lavatories for staff
i. Adjacent to the kitchen
ii. From the viewpoint of hygiene, it is recommended installing with bidet
toilets a n d hand-washing basins with automatic water faucets.
♦ The following functional spaces/areas are necessary to be allocated at pastry kitchen.
a. General working area
b. Pie room
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i. It will be shared with bakery kitchen.
c. Ice cream section
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d. Chocolate section
e. Baking oven(s) area with stove(s)

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f. Pot washing area
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g. Storage(s) area
i. Dry storage
ii. Storage for large size cake molding stands
iii. Pre-fabricated refrigerator
iv. Pre-fabricated freezer
h. Packing workroom with storage for cake boxes a n d wrapping materials
i. Chef office
C.1.4.2. ARCHITECTURAL REQUIREMENTS
♦ There is nothing special to describe other than the description in C. 1 . 1 . 3 ,
ARCHITECTURAL REQUIREMENTS of GENERAL REQUIREMENTS for FOOD
PREPARATION AREA.
♦ There is nothing special to describe other t h a n the description in C. 1 . 1 . 4 , F I N I S H I N G
REQUIREMENTS of GENERAL REQUIREMENTS for FOOD PREPARATION AREA.
C. 1. 4 .4 . F. F. & E. REQUIREMENTS
. 1
♦ Bakery kitchen
a. Wood top working table(s) at general working area
b. Flour cart at general working area
♦ Pastry kitchen
a. Marble top working table(s) at general working area, pie room, a n d chocolate
room
b. Dough sheeter at pie room
c. Ice cream freezer, a n d pasteurizer at ice cream room
♦ Chef office
a. Appropriate number of working desks with chairs, personal computers
i n cl u d i n g PMS (Property Management System) terminals, a n d intercoms
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b. Office automation e q u i p m e n t such as m u l t i fu n ct i o n products ( a ll - i n - o n e inkjet
photo printer
i. The size of filing cabinet may be W 900 x D 450 x H 1,800
C. 1. 4 . 5 . M & E REQUIREMENTS
¢ Environmental conditions in the bakery and pastry kitchen will be as follows,
irrespective ofthe hotel brand;
a. Bakery and pastry kitchen (general)
i. Illumination level 500Iux
ii. Noise criteria No specified
V. Air change M i n i m u m 2 Turns per h o u r (general)
vi. Exhaust air volume 40-20KQ (Cubic meter per hour)
b. Pie room, ice cream room, and chocolate room
i. Il l u m i n a t i o n level 5 00 I u x
v. Air change M i n i m u m 2 Turns per h o u r (general)
c. Chef office
i. Ill u m i n a ti o n level 400Iux
ii. Noise criteria 40 d B ( A ) / N-40 / 35 NC
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v. Fresh a i r m i n i m u m 30 C M H (Cubic meter per hour/ person)
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description in C . 1 . 1 . 5 , M&E R E QU I R E M E N T S of G E N E R A L REQUIREMENTS for FOOD
PREPARATION AREA.
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C.1.5. ALL DAY D I N I N G / COFFEE SHOP RESTAURANT KITCHEN
♦ The size of All Day D i n i n g kitchen should be 50% of the restaurant, as a guideline.
♦ All Day Dining/Coffee Shop restaurant kitchen should be respectively responsible to
serve all the food items in All Day Dining/Coffee Shop a n d Lobby Lounge.
a. Subject to floor plan and layout, All Day Dining/Coffee Shop restaurant kitchen
may provide some kinds of food items to M a i n Bar.
♦ All Day Dining/Coffee Shop restaurant kitchen should be planned to operate
efficiently both All Day Dining/Coffee Shop and room service.
♦ The following functional spaces/areas are necessary to be allocated at All Day
Dining/Coffee Shop restaurant kitchen.
a. Cold section with walk-in refrigerator
b. Hot section with fryer, steam convection oven, stove(s), and extra Chinese
stoves area
c. Dish-up areas respectively for both All Day Dining and room service
d. Pantry and pantry counter with refrigerator, ice maker, crushed ice maker a n d
coffee a n d espresso machine
e. Storage(s) area
i. Dry storage
iii. Pre-fabricated freezer
iv. For china ware, glass ware, a n d silver ware
f. Washing area
i. Pot washing room/area
ii. Dish a n d glass washing m a c h i n e area
g. Office function
i. Chef office
I ii. Manager's office with storage for operating equipment a n d supplies
h. Room service section

i. Order taker station (office) with storage for operating equipment and
supplies
ii. Room service wagon stand-by area with pantry dedicated to room
service operation
iii. Room service wagon pool area
i. Lavatories for staff
i. Inside or adjacent to the kitchen
ii. It is assumed to be used by service staffs as well as kitchen staffs.
♦ When buffet style service is selected at All Day Dining/Coffee Shop, a part of hot
section and final touch area may be planned in or adjacent to guest seating area as
"Show kitchen".
C. 1 . 5 . 2 . ARCHITECTURAL REQUIREMENTS
♦ Dish a n d glass washing m a c h i n e area should be located where easy uncatering flow
both from All Day Di n i n g and room service is secured.
♦ Chef office should be planned to accommodate 2-4 personnel with 4-5 square meters
per personnel.
a. Chef office a n d manager's office s h o u l d be planned adjacent to each other or
in one room and some of the office automation e q u i p m e n t a n d cabinets will be
shared to use.
♦ Manager's office s h o u l d be p l a n n e d to accommodate 3-5 p e rs o n n e l with 4-5 square
meters per personnel.
Room service order taker station s h o u l d be planned to accommodate 2-4 personnel
with 3-4 square meters per personnel.
description in C. 1. 1. 3 , ARCHITECTURAL R E Q U I R E M E N T S of G E N E R A L REQUIREMENTS
♦ There is nothing special to describe other than the description in C . 1 . 1. 4 , FI N I S H I N G
C. 1. 5 .4 . E.F. & E. R E Q U I R E M E N T S
♦ Adequate n u m b e r of room service wagon.
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♦ Chef office
i n cl u d i n g P M S (Property Management System) terminals, and intercoms
b. Office automation equipment such as multifunction products (all-in-one inkjet
photo printer
♦ Manager's office
including P M S (Property Management System) terminals, and intercoms
b. Office automation equipment s u c h as multifunction products (all-in-one inkjet
printers which has color/monochrome printer, scanner, copy, and fa c s i m i l e ) ,
photo printer
c. Appropriate number of filing cabinets
♦ Room service order taker station
i n cl u d i n g PMS (Property Management System) terminals, printer and
intercoms
. I
i. The size of working desk may be W 1 , 2 0 0 x D 700 x H 700
l b. Appropriate n u m b e r of filing cabinets
Environmental conditions in All Day Dining/Coffee shop restaurant kitchen and pantry
will be as follows, irrespective of the hotel brand;
a. Kitchen area (general)
i. Ill u m i n a t i o n level 500Iux
. I
ii. Temperature 25-28 degrees centigrade
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iii. Relative humidity 40-65 per cent
iv. Air change M i n i m u m 2 Turns per hour (general)
v. Exhaust a i r volume 40-20KQ (Cubic meter per hour)
b. Chef office, Manager's office, and Order taker station (office)
V. Fresh air minimum 30 CMH (Cubic meter per hour/ person)
description in C. 1 . 1 . 5 , M&E REQUIREMENTS of GENERAL REQUIREMENTS for FOOD
PREPARATION AREA.
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C.1.6. JAPANESE RESTAURANT KITCHEN
♦ The size of Japanese restaurant kitchen should be 50% of the restaurant, as a
guideline.
♦ Japanese restaurant kitchen should be responsible to serve a ll the food items in
Japanese restaurant. Japanese restaurant kitchen should be also responsible to
provide banquet food items to be transferred.
a. Subject to market survey, Japanese restaurant kitchen may provide some food
items or semi-processed food items to be transferred to All Day Dining/Coffee
shop restaurant kitchen and Room Service.
♦ The following functional spaces/areas are necessary to be allocated at Japanese
restaurant kitchen.
a. Preparation section (for fish processing)
b. Cold section with general work area and walk-in refrigerator
c. Hot section with fryer, steam convection oven, charcoal griller, a n d stove(s)
d. F i n a l touch a n d d i s h - u p area with space for stand-by service wagon(s) which is
used for private d i n i n g room(s)
e. S u s h i section ( s u s h i bar counter)
f. Tempura section (tempura bar counter)
g. Pantry and pantry counter with refrigerator, ice maker, crushed ice maker
hot-water s u p p li e r for hot Japanese tea, J a p a n e s e sake warming, and coffee
a n d espresso m a c h i n e
h. Storage(s) area
i. Dry storage
iv. For Japanese table ware, a n d glass ware

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i. Washing area
ii. Dish and glass washing m a c h i n e area
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j. Office function
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i. Chef office
II. Manager's office with storage for operating e q u i p m e n t a n d s u p p l i e s
k. Lavatories for staff
♦ S u s h i bar counter and tempura bar counter will be i n cl u d e d in the guest seating area.
Water and hot water supply, drainage system a n d electricity s h o u l d be required at the
bar counter.
C. 1. 6 . 2 . ARCHITECTURAL REQUIREMENTS
♦ Chef office should be planned to accommodate 2-4 personnel with 4-5 square meters
per personnel.
a. Chef office and manager's office s h o u l d be p l a n n e d adjacent to each other or
in o n e room a n d some of the office automation e q u i p m e n t a n d cabinets will be
shared to use.
♦ Manager's office s h o u l d be planned to accommodate 3-5 personnel with 4-5 square
description in C. 1. 1. 3 , ARCHITECTURAL REQUIREMENTS of G E N E R A L REQUIREMENTS
♦ There is nothing special to describe other than the description in C. 1. 1 . 4 , F I N I S H I N G
C.1.6.4. F.F. & E. R E Q U I R E M E N T S
¢ Appropriate n u m b e r of service wagon(s).
♦ Chef office
including PMS (Property Management System) terminals, and intercoms
J
b. Office automation equipment s u c h as multifunction products ( a ll - i n - o n e inkjet
photo printer
b. Office automation e q u i p m e n t such as multifunction products ( a ll - i n - o n e inkjet
printers w h ic h has color/monochrome printer, scanner, copy, and fa c s i m i l e ) ,
photo printer
c. Appropriate n u m b e r of fi l i n g cabinets
♦ Environmental conditions in Japanese restaurant kitchen a n d pantry will be as follows,
i i i. Temperature 25-28 degrees centigrade
vi. Exhaust a i r volume 40-20KQ ( C u b i c meter per hour)
b. Chef office, and Manager's office
i. Il l u m i n a t i o n level 400Iux
iv. Relative h u m i d i t y 40-65 per cent

description in C. 1. 1 . 5 , M&E R E Q U I R E M E N T S of G E N E R A L R E Q U I R E M E N T S for FOOD
PREPARATION AREA.
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C.1.7. CHINESE RESTAURANT KITCHEN
♦ The size of Chinese restaurant kitchen should be 50% of the restaurant, as a
guideline.
♦ Chinese restaurant kitchen should be responsible to serve all the food items in
Chinese restaurant. Chinese restaurant kitchen s h o u l d be also responsible to provide
banquet food items to be transferred.
a. Subject to market survey, Chinese restaurant kitchen may provide some food
items or semi-processed food items to All Day Dining/Coffee shop restaurant
kitchen and Room Service.
♦ The following functional spaces/areas are necessary to be allocated at Chinese
restaurant kitchen.
a. Preparation section
b. Dim s u m a n d noodle section
c. Cold section with general work area and walk-in refrigerator
d. Hot section with Chinese stoves, steam convection oven, and steamer(s)
e. Peking duck roaster section
f. F i n a l touch and d i s h - u p area with space for stand-by service wagon(s) which is
used for private d i n i n g room(s)
g. Pantry and pantry counter with refrigerator, ice maker, crushed ice maker
hot-water s u p p li e r for hot Chinese tea, Chinese l i q u o r warming, a n d coffee a n d
espresso machine
h. Storage(s) area
i. Dry storage
) i. Washing area
I ii. Dish and glass washing machine area
j. Office function
i. Chef office
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ii. Manager's office with storage for operating e q u i p m e n t a n d s u p p l i e s
k. Lavatories for staff
♦ Chef office s h o u l d be p l a n n e d to accommodate 2-4 personnel with 4-5 square meters
per personnel.
a. Chef office and manager's office should be planned adjacent to each other or
in one room and some of the office automation equipment and cabinets will be
shared to use.
♦ Manager's office s h o u l d be planned to accommodate 3-5 p e rs o n n e l with 4-5 square
description in C. 1 . 1. 3 , ARCHITECTURAL REQUIREMENTS of G E N E R A L REQUIREMENTS
♦ There is nothing special to describe other than the description in C. 1. 1. 4 , F I N I S H I N G
R E Q U I R E M E N T S of G E N E R A L REQUIREMENTS for FOOD PREPARATION AREA.
C. 1. 7 . 4 . F. F. & E. REQUIREMENTS
♦ Appropriate number of service wagon(s)
♦ Chef office
a. App ro pri a te number of working desks with chairs, p e rs o n a l computers
i n cl u d i n g P M S ( P ro pe rt y Management System) terminals, and intercoms
i. The size of working desk may be W 1,2 0 0 x D 700 x H 700
b. Office automation equipment such as multifun ct ion products ( a ll- in - one inkjet
printers w hich has color/monochrome printer, scanner, copy, and fa c s imi l e ) ,
photo printer
I
i. The size of fi l i n g cabinet may be W 900 x D 450 x H 1,800 . I
_]
$ Manager's office
i. The size of working desk may be W 1 , 2 0 0 D 700 x H 700
b. Office automation equipment such as multifunction products ( a ll - i n - o n e inkjet
photo printer
♦ Environmental conditions in Chinese restaurant kitchen a n d pantry w i ll be as follows,
i. Il l u m i n a t i o n level 5001ux
ii. Temperature 25-28 degrees centigrade
i i i. Relative h u m i d i t y 40-65 per cent
iv. Air change M i n i m u m 2 Turns per h o u r (general)
v. Exhaust a i r volume 40-20KQ (Cubic meter per hour)
V. Fresh a i r m i n i m u m 30 C M H (Cubic meter per hour/ person)
description in C. 1. 1. 5 , M&E REQUIREMENTS of G E N E R A L R E Q U I R E M E N T S for FOOD
PREPARATION AREA.
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C.1.8. TEPPAN-YAKI RESTAURANT KITCHEN
C. 1. 8 . 1 . FUNCTIONAL CONCEPT
♦ Teppan-yaki restaurant kitchen s h o u l d be responsible to serve all the ingredient items
to be cooked by service staff(s) in Teppan-yaki restaurant.
a. Some of processing food items should be transferred from both
preparation/main kitchen and Japanese restaurant kitchen.
♦ The following functional spaces/areas are necessary to be allocated at Chinese
restaurant kitchen.
b. Cold section with general work area a n d walk-in refrigerator
c. Hot section with stoves, rice cooker and steamer(s)
d. D i s h - u p area with space for stand-by service wagon(s) which is used for private
d i n i n g room(s)
e. Pantry and pantry counter with refrigerator, ice maker, crushed ice maker
hot-water s u p p l i e r for hot Japanese tea, Japanese sake warming, and coffee
and espresso machine
f. Storage(s) area
i. Dry storage
l
g. Washing area
i. Dish a n d glass washing m a c h i n e area
h. Office function
i. Chef office 'J

ii. Manager's office with storage for operating e q u i p m e n t a n d supplies
i. Lavatories for staff I

C . 1. 8 . 2. ARCHITECTURAL R E Q U I R E M E N T S J
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per personnel.
a. Chef office a n d manager's office s h o u l d be p l a n n e d adjacent to each other or
in one room a n d some of the office automation e q u i p m e n t and cabinets will be
shared to use.
♦ Manager's office s h o u l d be p l a n n e d to accommodate 3-5 personnel with 4-5 square
description in C. 1. 1 . 3 , ARCHITECTURAL R E Q U I R E M E N T S of G E N E R A L R E Q U I R E M E N T S
♦ There is nothing special to describe other t h a n the description in C. 1 . 1. 4 , F I N I S H I N G
R E Q U I R E M E N T S of G E N E R A L REQUIREMENTS for FOOD PREPARATION AREA.
C. 1 . 8 . 4 . F. F. & E. REQUIREMENTS
¢ Appropriate n u m b e r of service wagon(s)
♦ Chef office
I i. The size of working desk may be W 1,200 x D 700 x H 700
b. Office automation e q u i p m e n t such as multifunction products (all-in-one inkjet

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photo printer
C. Appropriate n u m b e r of filing cabinets
" ♦ Manager's office
i n cl u d i n g PMS (Property Management System) terminals, and intercoms
. l
.J photo printer
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i. The size of filing cabinet may be W 900 D 450 x H 1,800
♦ Environmental conditions in Teppan-yaki restaurant kitchen and pantry will be as
vi. Exhaust a i r volume 40-20KQ (Cubic meter per hour)
b. Chef office, a n d Manager's office
description in C. 1 . 1 . 5 , M&E R E QU I R E M E N T S of G E N E R A L REQUIREMENTS for FOOD
PREPARATION AREA.
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C.1.9. FRENCH RESTAURANT KITCHEN
$ The size of French restaurant kitchen s h o u l d be 50% of t h e restaurant, as a g u i d e l i n e .
♦ French restaurant kitchen s h o u l d be responsible to serve all the food items in French
restaurant.
a. Subject to floor plan a n d layout, French restaurant kitchen may provide some
kinds of food items to M a i n Bar.
♦ The following functional spaces/areas are necessary to be allocated at French
restaurant kitchen.
c. Hot section with stoves, and steam convection oven
d. F i n a l touch and d i s h - u p area with space for stand-by service wagon(s) which is
used for private d i n i n g room(s) a n d for desserts presentation
hot-water supplier for hot black tea, coffee a n d espresso machine, a n d wine
cellar
f. Storage(s) area
i. Dry storage
g. Washing area
ii. Dish a n d glass washing machine area
h. Office function
I i. Chef office
ii. Manager's office with storage for operating e q u i p m e n t a n d s u p p l i e s
' j i. Lavatories for staff
i. I n s i d e or adjacent to the kitchen
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per personnel.
a. Chef office a n d manager's office s h o u l d be planned adjacent to each other or
in o n e room a n d some of the office automation e q u i p m e n t and cabinets will be
shared to use.
♦ Manager's office s h o u l d be p l a n n e d to accommodate 3-5 p e rs o n n e l with 4-5 square
description in C. 1. 1 . 3 , ARCHITECTURAL R E Q U I R E M E N T S of G E N E R A L REQUIREMENTS
♦ There is nothing special to describe other t h a n the description in C.1.1.4, F I N I S H I N G
REQUIREMENTS of G E N E R A L REQUIREMENTS for FOOD PREPARATION AREA.
C.1.9.4. .F. & E . REQUIREMENTS
♦ Appropriate n u m b e r of service wagon(s)
♦ Chef office

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photo printer
C. Appropriate n u m b e r of filing cabinets

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a. Appropriate number of working desks with chairs, p e rs o n a l computers

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photo printer
♦ Environmental conditions in Chinese restaurant kitchen a n d pantry will be as follows,
V. Air change M i n i m u m 2 Turns per hour (general)
description in C. 1 . 1 . 5 , M&E R E Q U I R E M E N T S of G E N E R A L REQUIREMENTS for FOOD
. I PREPARATION AREA .
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C.1.10. SPECIALTY/ SIGNATURE RESTAURANT KITCHEN
♦ The size of S p e c i a l t y / Signature restaurant kitchen s h o u l d be 50% of the restaurant,
as a g u i d e l i n e .
♦ S p e ci a l t y / Signature restaurant kitchen s h o u l d be responsible to serve a ll the food
items in Specialty/ Signature restaurant.
♦ The following functional spaces/areas are necessary to be allocated at Specialty /
Signature restaurant kitchen.
c. Hot section with stoves, charcoal griller, a n d steam convection oven
d. F i n a l touch a n d d i s h - u p area with space for stand-by service wagon(s) w h ic h is
used for private d i n i n g room(s) and for desserts presentation
hot-water supplier for hot black tea, coffee a n d espresso machine, a n d wine
cellar
f. Storage(s) area
i. Dry storage
g. Washing area
ii. Dish and glass w a s h i n g machine area
h. Office function
i. Chef office
ii. Manager's office with storage for operating e q u i p m e n t and s u p p l i e s � l
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C.1.10.2. ARCHITECTURAL R E Q U I R E M E N T S
per personnel.
a. Chef office a n d manager's office s h o u l d be p l a n n e d adjacent to each other or
in one room and some of the office automation equipment a n d cabinets will be
shared to use.
description in C. 1. 1 . 3 , ARCHITECTURAL REQUIREMENTS of G E N E R A L R E Q U I R E M E N T S
♦ There is nothing special to describe other t h a n the description in C. 1. 1 .4 , F I N I S H I N G
REQUIREMENTS of G E N E R A L R E Q U I R E M E N T S for FOOD PREPARATION AREA.
C. 1. 10 .4 . F.F. & E. REQUIREMENTS
♦ Chef office
b. Office automation e q u i p m e n t s u c h as multifunction products ( a ll - i n - o n e inkjet
photo printer
C• Appropriate n u m b e r of filing cabinets
. 1 i. The size of fi l i n g cabinet may be W 900 x D 450 x H 1,800
• Manager's office
a. Appropriate number of working desks with c h a i rs , p e rs o n a l computers
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b. Office automation e q u i p m e n t such as m u l t i f u n ct i o n products (all-in-one inkjet
photo printer
i. The size of fi l i n g cabinet may be W 9 0 0 x D 450 x H 1,800
Environmental conditions in Chinese restaurant kitchen and pantry will be as follows,
i. Il l u m i n a t i o n level 500Iux
v. Air change M i n i m u m 2 Turns per h o u r (general)
b. Chef office, a n d Manager's office
V. Fresh air m i n i m u m 30 CMH (Cubic meter per hour/ person)
description in C. 1 . 1 . 5 , M&E REQUIREMENTS of G E N E R A L REQUIREMENTS for FOOD
PREPARATION AREA.
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C.1.11. DELICATESSEN KITCHEN
♦ Delicatessen kitchen should be responsible to serve food items (delicatessen) to Hotel
Shop a n d outside shop if any.
♦ The following functional spaces/areas are necessary to be allocated at delicatessen
kitchen.
c. Hot section with stoves i n cl u d i n g Chinese stove(s), fryer, charcoal griller, and
steam convection oven
d. Smoke cooking m a c h i n e section
e. Packing workroom with storage for plastic cases/boxes a n d wrapping materials
f. Storage(s) area
i. Dry storage
For storekeeping ingredients a n d processing materials transferred
from preparation kitchen
For storekeeping packaged goods
For storekeeping ingredients and processing materials transferred
from preparation kitchen
For storekeeping packaged goods

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g. Pot washing room/area
h. Chef office
' C. 1 . 11 . 2 . ARCHITECTURAL R E Q U I R E M E N T S
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¢ Delicatessen kitchen s h o u l d be located adjacent to preparation / m a i n kitchen since
delicatessen products will depend heavily on semi-processed meat and fish to be
provided from butcher section.
per personnel.
description in C. 1. 1. 3 , ARCHITECTURAL REQUIREMENTS of G E N E R A L REQUIREMENTS
C. 1 . 11 . 3 . FINISHING REQUIREMENTS
$ There is nothing special to describe other t h a n the description in C. 1. 1 . 4 , F I N I S H I N G
REQUIREMENTS of G E N ER A L REQUIREMENTS for FOOD PREPARATION AREA.
C. 1. 1 1. 4 . .F. & E . R E Q U I R E M E N T S
♦ Appropriate n u m b e r of wagon(s)
♦ Chef office
b. Office automation equipment such as m u l t i fu n ct i o n products (all-in-one inkjet
photo printer
Environmental conditions in Delicatessen kitchen and pantry will be as follows,
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b. Chef office
V. Fresh a i r m i n i m u m 30 C M H (Cubic meter per hour/ person)
PREPARATION AREA.
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C.1.12. MAIN BAR COUNTER AND PANTRY
C. 1. 1 2 . 1. FUNCTIONAL CONCEPT
♦ Main bar counter a n d pantry s h o u l d be responsible to serve all the beverage items
a n d some of t h e food items s u c h as crackers, nuts, a n d beef jerky in M a i n bar.
a. Subject to floor p l a n and layout, some k i n d s of food items may be provided
from French restaurant kitchen.
♦ The following functional spaces/areas are necessary to be allocated at Main bar
counter a n d pantry.
a. Bar counter working space
i. Bar sink, double sink with drain board, draft beer dispenser, general
working area (cold table), refrigerator, ice maker, crushed ice maker
hot-water s u p p l i e r for hot black tea, a n d coffee and espresso m a c h i n e
b. Storage a n d washing area s h o u l d be included at bar counter a n d pantry.
c. Office function
i. Manager's office with storage for operating equipment and supplies
which s h o u l d be located not in bar counter working space but adjacent
to the pantry at the back of the house
d. Lavatories for staff s h o u l d be adjacent to the pantry.
i. It is assumed to be used by service staffs as well as kitchen staffs.
C. 1 . 1 2 . 2 . ARCHITECTURAL REQUIREMENTS
♦ The distance between bar counter working table and back counter should be
approximately 1,000 mm in order to prevent the sitting guest's eyesight from seeing
the staff's feet.
♦ It s h o u l d be carefully designed and p l a n n e d not to be heated up by spot lighting for
liquor bottles on the counter.
meters per personnel. J
description in C. 1. 1. 3 , ARCHITECTURAL REQUIREMENTS of G E N E R A L R E Q U I R E M E N T S
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C. 1 . 1 2 . 3 . F I N I S H I N G REQUIREMENTS
♦ Floor
areas of a ll kinds of kitchens a n d pantries.
producing kitchen equipment in p a rt i c u l a r
i. "Altro safety floor" (by ABC Trading Co., Ltd.)
c. Inorganic hard floor painting material for floors where heat producing kitchen
e q u i p m e n t s u c h as fryer, and tilting kettles
i. "Ferocon hard M" (by ABC Trading Co., Ltd.)
♦ Wall and ceiling
a. Refer to subsection B . 2 . 8 .4 F I N I S H I N G REQUIREMENTS of M A I N BAR.
a. F i n i s h i n g requirement for office, "Category-C" w h i c h will be described later i n
subsection C . 2 . 1. 4 , FINISHING REQUIREMENTS for GENERAL CONCEPT of
OFFICES
C. 1 . 1 2 . 4 . F. F. & E. R E Q U I R E M E N T S
i n cl u d i n g P M S (Property Management System) terminals, a n d intercoms
printers w h ic h has color/monochrome printer, scanner, copy, and facsimile),
photo printer
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C. Appropriate n u m b e r of fi l i n g cabinets
J i. The size of filing cabinet may be W 900 D 450 x H 1,800
C. 1 . 1 2 . 5 . M & E REQUIREMENTS
♦ Environmental conditions in Main bar counter and panty will be as follows,
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a. Bar counter working area (general)
i. Ill u m i n a t i o n level M a x i m u m 1 5 0 lux
100-150 lux for guest seating at bar counter
v. Fresh air m i n i m u m 30 CMH (Cubic meter per hour/ person)
b. Manager's office
description in C. 1. 1 . 5 , M&E REQUIREMENTS of G E N E R A L REQUIREMENTS for FOOD
PREPARATION AREA.
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C.1.13. LOBBY LOUNGE PANTRY
C . 1 . 1 3. 1 . FUNCTIONAL CONCEPT
♦ Lobby lounge pantry s h o u l d be responsible to serve all the beverage items a n d some
of the food items if any such as cakes, crackers, and nuts, a n d so on in Lobby lounge.
a. Subject to market survey, floor plan a n d layout, some kinds of food items may
be provided from All Day D i n i n g / Coffee S h o p restaurant kitchen.
♦ The following functional spaces/areas are necessary to be allocated at Lobby lounge
pantry.
a. General working area (cold table)
b. Double s i n k with d r a i n board
c. Draft beer dispenser
d. Refrigerator, ice maker, and crushed ice maker
e. Hot-water s u p p li e r for hot black tea a n d hot Chinese tea
f. Coffee a n d espresso m a c h i n e
g. Storage
i. It will be shared with the storage of All Day Dining / Coffee Shop
restaurant
h. Washing area
i. It will be shared with the washing area of All Day D i n i n g / Coffee Shop
restaurant
i. Office function
i. Manager's office with storage for operating equipment and supplies

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w h i c h s h o u l d be located adjacent to the pantry at the back of the house
ii. Or, it will be shared with the manager's office of All Day D i n i n g / Coffee
Shop restaurant
j. Lavatories for staff should be adjacent to the pantry.
i. It is assumed to be used by service staffs as well as kitchen staffs.
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¢ It s h o u l d be carefully designed a n d p l a n n e d not to be heated u p by spot lighting for

J liquor bottles on the counter, if any.
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description i n C. 1. 1 . 3 , ARCHITECTURAL R E Q U I R E M E N T S of G E N E R A L R E Q U I R E M E N T S
♦ Floor
areas of all kinds of kitchens.
producing kitchen e q u i p m e n t in p a rt ic u l a r
i. "Altro safety floor" (by ABC Trading Co., Ltd.)
c. Inorganic hard floor painting material for floors where heat producing kitchen
e q u i p m e n t s u c h as fryer, and tilting kettles
i. "Ferocon hard M" (by ABC Trading Co., Ltd.)
• Wall a n d ceiling
a. Refer to subsection B . 2 . 9 . 4 F I N I S H I N G R E Q U I R E M E N T S of LOBBY LOUNGE .

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• Manager's office
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a. F i n i s h i n g requirement for office, "Category-C" which will be described later in
subsection C. 2 . 1. 4 , FINISHING REQUIREMENTS for GENERAL CONCEPT of
OFFICES
C. 1 . 13 . 4 . .F. & E. R E Q U I R E M E N T S

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photo printer
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♦ Environmental conditions in Lobby lounge panty will be as follows, irrespective of the
hotel brand;
a. General working area
i. Ill u m i n a t i o n level 250-350 lux
b. Manager's office
i. Ill u m i n a t i o n level 4001ux
description in C . 1 . 1 . 5 , M&E REQUIREMENTS of G E N E R A L REQUIREMENTS for FOOD
PREPARATION AREA.
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C.1.14. ENTERTAINMENT/ SKY LOUNGE KITCHEN AND PANTRY
♦ E n t e rt a i n m e n t / Sky lounge kitchen a n d pantry s h o u l d be responsible to serve all t h e
food a n d beverage items in E n t e rt a i n m e n t / S k y lounge.
a. Most of ingredients a n d semi-processing materials will be transferred from All
Day D i n i n g / Coffee Shop restaurant kitchen and/or preparation/ m a i n kitchen
♦ The following functional spaces/areas are necessary to be allocated at Lobby lounge
pantry.
c. Hot section with stoves, a n d steam convection oven
d. F i n a l touch and dish-up area
hot-water s u p p l i e r for hot black tea, coffee and espresso machine, a n d w i n e
cellar
i. Subject to market survey, floor plan and layout, bar counter with bar s i n k ,
double s i n k with drain board, draft beer dispenser, general working area
(cold table), refrigerator, ice maker, and crushed ice maker, may be
installed inside the guest seating area.
f. Storage(s) area
i. Dry storage
g. Washing area
ii. Dish and glass washing m a c h i n e area
h. Office function
i. Chef office
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ii. Manager's office with storage for operating e q u i p m e n t a n d s u p p li e s

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C. 1 . 1 4 . 2 . ARCHITECTURAL R E Q U I R E M E N T S
♦ It s h o u l d be carefully p l a n n e d in regard to acoustic treatment to prevent the adjacent
facilities, especially guestrooms of right below the floor, from the impact sound of
footsteps of staff(s) in the kitchen a n d pantry.
per personnel.
a. Chef office and manager's office s h o u l d be p l a n n e d adjacent to each other or
i n one room a n d some of the office automation e q u i p m e n t a n d cabinets w i ll be
shared to use.
♦ Manager's office s h o u l d be planned to accommodate 3-5 personnel with 4-5 square
description in C. 1 . 1. 3 , ARCHITECTURAL R E Q U I R E M E N T S of G E N E R A L R E Q U I R E M E N T S
There is nothing special to describe other t h a n the description in C. 1. 1 . 4 , FINISHING
R E Q U I R E M E N T S of G E N E R A L R E Q U I R E M E N T S for FOOD PREPARATION AREA.
C. 1 . 1 4 .4 . F. F. & E. R E Q U I R E M E N T S
♦ Chef office

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i. The size of working desk may be W 1 , 2 0 0 x D 7 0 0 H 700
J b. Office automation equipment s u c h as multifunction products ( a ll - i n - o n e inkjet
photo printer
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i. The size of fi li n g cabinet may be W 900 x D 4 5 0 x H 1,800

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$ Manager's office
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photo printer
i. The size of fi li n g cabinet may be W 900 x D 450 x H 1,800
C. 1. 1 4 . 5 . M & E REQUIREMENTS
Environmental conditions in Chinese restaurant kitchen a n d pantry will be as follows,
i. I ll u m i n a t i o n level 500Iux
V. Air change M i n i m u m 2 Turns per hour (general)

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b. Chef office, a n d Manager's office j
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description in C. 1 . 1 . 5 , M&E R E QU I R E M E N T S of G E N E R A L R E Q U I R E M E N T S for FOOD
PREPARATION AREA.
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C.1.15. O N E HARMONY CLUB LOUNGE KITCHEN AND PANTRY
♦ One Harmony C l u b lounge kitchen s h o u l d be respectively responsible to serve a ll t h e
food items in the cl u b lounge.
♦ One H a r m o n y C l u b lounge kitchen s h o u l d be controlled a n d supervised u n d e r All Day
D i n i n g / Coffee Shop restaurant kitchen. And most of ingredients a n d semi-processing
materials will be transferred from All Day D i n i n g / Coffee Shop restaurant kitchen
and/or preparation/ m a i n kitchen.
♦ The following functional spaces/areas are necessary to be allocated at O n e Harmony
C l u b lounge kitchen.
a. Cold section with general work area, a n d walk-in refrigerator
b. Hot section with fryer, a n d stove(s) i n cl u d i n g Chinese stove(s)
c. F i n a l touch a n d dish-up area
d. Pantry a n d pantry counter with refrigerator, ice maker, crushed ice maker and
coffee a n d espresso m a c h i n e
e. Storage(s) area
i. Dry storage
f. Washing area
i. Dish and glass washing m a c h i n e area
g. Lavatories for staff
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$ When buffet style service is selected at One Harmony Club lounge, a part of hot
section a n d fi n a l touch area may be planned in or adjacent to guest seating area as
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"Show kitchen".
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C. 1. 1 5 . 2 . ARCHITECTURAL REQUIREMENTS
$ There is nothing special to describe other than the description in C.1.1.3,
ARCHITECTURAL REQUIREMENTS of GENERAL REQUIREMENTS for FOOD
PREPARATION AREA.
C. 1. 1 5 . 3 . F I N I S H I N G REQUIREMENTS
♦ There is nothing special to describe other t h a n the description in C. 1. 1. 4 , F I N I S H I N G
REQUIREMENTS of G E N E R A L R E Q U I R E M E N T S for FOOD PREPARATION AREA.
C. 1 . 1 5 . 4 . F.F. & E. R E Q U I R E M E N T S
♦ There is nothing special to describe.
♦ Environmental conditions in One Harmony C l u b lounge kitchen and pantry will be as

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v. Air change M i n i m u m 2 Turns per hour (general)

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♦ Except above mentioned, there is nothing special to describe other than the I
PREPARATION AREA.

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C.2. OFFICES
C. 2 . 1. 1. BASIC CONCEPT
♦ The entire of offices area should be planned considering the following basic
conditions.
a. Functional a n d operational efficiency
b. Comfortable working environment
c. Fire protections
d. Easiness of maintenance
e. Flexibility of layout and e q u i p m e n t installation
♦ Offices and/or common use area within offices area s h o u l d be designed and p l a n n e d
to have natural light as m u c h as possible. However, offices s h o u l d be located to have
direct access from service elevator hall and/or service corridor without crossing the
public/guest area.
♦ Basic idea for the allocation of offices has been described in subsection A.5.5, FRONT
A N D ADMINISTRATION O F F I C E AREAS LOCATION a n d A.5.6, BOH AREAS LOCATION.
♦ Basic idea for the management a n d operation organization c h a rt is shown on the next
page "Diagram 7".
C. 2 . 1 . 2 . F U N C TI O N AL CONCEPT
♦ The entire of offices area consists of the following major compound of functional
areas.
a. Executive office
b. Front office/ Front Desk i n cl u d i n g telephone operator's room
c. Housekeeping office
' d. L a u n d ry plant a n d office
e. Sales a n d Marketing office
f. Food & Beverage catering office
g. Accounting office
I h. Steward office
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< Management and operation organization c h a rt >
Diagram 7
Executive office Front reception
Director of Room Front office Bellman, Usher, Cloak
Executive Housekeeping office Telephone Operator
Housekeeper
Laundry office Revenue Management
DOSM Sales & Marketing office Sales
F&B Director F&B catering office PR
Restaurants & Bars,

Steward office
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Banquet
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2 Executive Chef Executive chef office Restaurant kitchens
7
....
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H R Director Personnel office Personnel
Security office Training
Chief Engineer Engineering office Accounting
Accounting office F&B Cost Control
Purchasing office Operation analysis
Financial
Controller
Receiving office
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IT office
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j. P u r c h a s i n g office & Receiving office
k. Receiving (l o a d i n g / u n l o a d i n g deck), Trash area
I. Personnel office
m. Training office
n. Information technology office with server room
o. Engineering office a n d m e c h a n i c a l areas
p. Security office
q. Time keeper's office
r. Chauffeur's office
s. Executive Chef Office and respective Chef Offices
¢ Appropriate n u m b e r of s m a ll kitchenettes with refrigerator, freezer, sink, coffee and
espresso machine and water boiler with water purifier should be planned within
office area.
C. 2 . 1. 3 . ARCHITECTURAL REQUIREMENTS
♦ Floor
a. Office floor s h o u l d be planned to be free access i n order to adapt the various
purposes of office utilization and to ease installations and change of
information system equipment in future.
b. I n order to achieve the free access floor i n office area, both beam(s) and s l a b
floor s h o u l d be lowered 200 m m .
c. It s h o u l d be p l a n n e d not to have any floor gap between office area and other
areas i n cl u d i n g the aisle as well.
i. When floor gap can be occurred by a ll means, the slope should be
p l a n n e d in order to cancel the gap. The slope s h o u l d be designed to be
gentle, more than 10 meters to go up/down 1 meter.
♦ Wall a n d ceiling
a. C h a i r rail a n d corner bead (corner guard) s h o u l d be installed at service corridor
wall for protection purpose.
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• P e rs o n n e l working space allocation s h o u l d clear the following;
a. For private room (General Manager, Directors): 20-30 sqm per person
J b. For private booth (Deputy Directors, Managers): 12-16 sqm per person
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c. For office working desk (Assistant Managers, general): 6 sqm per person
♦ Ceiling height of offices s h o u l d clear 2,700 mm (finished measure).
♦ The width of service corridor s h o u l d clear 1,800 mm (finished measure) i n general.
And it s h o u l d clear 2,800 mm (finished measure) which allow for service trolley(s)
a n d service wagon(s) to pass each other.
♦ All t h e office entrance doors s h o u l d be swing door (single, master-slave, or d o u b l e )
with s m a ll window through which inside of the room can be seen from outside. The
material of the doors should be wood or steel (stainless).
a. Door opening (single): W 900 m m x H 2,100 mm
b. Door opening (master-slave): W 1,200 (900+300) mm x H 2,100 m m
C. Door opening (double): W 1,800 (900+900) mm x H 2,100 mm
♦ All the storage entrance doors should be swing or sliding door (master-slave or
double) a n d its material should be steel (stainless).
a. Door opening (master-slave): W 1,200 (900+300) mm x H 2,400 m m
b. Door o p e n i n g ( d o u b l e ) : W 1,800 (900+900) mm x H 2,400 m m
♦ All the other entrance doors s h o u l d be swing door (single or master-slave) and its
material s h o u l d be wood or steel (stainless).
a. Door opening (single): W 800-900 mm x H 2,100 mm
b. Door opening (master-slave): W 1,200 (900+300) mm x H 2,100 m m
C. 2 . 1. 4 . F I N I S H I N G REQUIREMENTS
• General standard
following categories;
guide line for office interior fi n i s h i n g should be specified as
a. Category-A
i. Floor: Wilton carpet (Loop pile) or tile carpet
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ii. Wall: Wall paper
iii. Ceiling: Acoustic tile
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b. Category-B
i. Floor: Tile carpet
ii. Wall: Wall paper or paint
iii. Ceiling: Acoustic tile
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c. Category-C
i. Floor: Vinyl tile
ii. Wall: Paint
i i i. Ceiling: Acoustic tile
d. Category-D
i. Floor: Shield concrete
ii. Wall: Paint
i i i. Ceiling: Concrete
e. Category-E
i. Floor: Tile with stein prevention
ii. Wall:
U p p e r from 1,000 m m fr o m floor: S t o n e / Tile
From floor to 1,000 m m : Stone I Tile/ Formica
iii. Ceiling: Paint
♦ The detail requirements for F.F. & E. s h o u l d be determined as per respective facilities
a n d functions.
♦ General environmental conditions in the office area will be as follows, irrespective of
the hotel brand;
a. Ill u m i n a t i o n level 500-750 lux (general)
b. Noise criteria 45 dB(A) / N - 4 5 / 40 NC (general)
C. Temperature 24-26 degrees centigrade (general)
d. Relative humidity 40-65 per cent (general)
e. Fresh a i r m i n i m u m 30 CMH (general)
♦ All storage s h o u l d be ventilated as well.
$ P.A. ( P u b l i c Address) speakers and emergency address speakers s h o u l d be installed in
the entire office area i n cl u d i n g service corridors, a n d working area except storage.
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♦ Fire extinguisher and hydrant box sh o u ld be designed and installed in accordance
¢ Adequate n u m b e r of intercoms/interphones s h o u l d be planned in every office, a n d
other working area. And also extra wiring for installation of intelligent integrated
telephone shou ld be p la n n ed as well.
♦ Sufficient n u m b e r of two electrical outlets for floor cl e a n u p, PC, printer, adaptor for
charging of portable electronic appliance, and other temporary usage and so on
sh ould be p l a n n e d .
♦ Wi-Fi access point for staff use only should be installed as well as LAN cabling.
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C.2.2. EXECUTIVE OFFICE
♦ Executive office should be to integrate a ll the necessary functions for executive
decision m a k i n g by G e n e r a l Manager, resident manager, fi n a n c i a l controller, sales &
marketing director, director of h u m a n resource, a n d their assistants.
Frequent coming in and out by both hotel staffs and outside visitors will be
prospected. Interviews and periodical meetings by hotel executives will be taken
place in this office area.
♦ The following functional spaces/areas are necessary to be allocated at Executive
office.
a. Reception area with desk for executive secretary and appropriate space for
waiting
b. Office (private room) for General Manager
c. Working area for Executive assistant general manager a n d resident manager
(two private booths)
d. General working area for executive office staffs
e. One executive staff meeting room for 16-20 persons in one rectangular/oval
table
f. One drawing/interview room for 4-6 persons
g. Storage for publicity and promotional materials with filing cabinets
h. Space for office automation equipment such as multifunction products
(all-in-one inkjet printers which has color/monochrome printer, scanner, copy,
a n d facsimile), photo printer
i. S m a ll kitchenette with refrigerator, freezer, sink, and water boiler with water
purifier
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c. 2. 2. 2 . ARCHITECTURAL REQUIREMENTS
J $ Executive office s h o u l d be located convenient access either from p u b l i c area such as
m a i n lobby or guest elevator h a ll as well as other back of house (offices).
J $ Except above mentioned, there is nothing special to describe other than the
description in subsection C. 2 . 1 . 3 , ARCHITECTURAL REQUIREMENTS of GENERAL
R E Q U I R E M E N T S for OFFICES.
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♦ Finishing requirements should apply "Category-A" described in s u b s e ct i o n C.2.1.4,
F I N I S H I N G R E Q U I R E M E N T S of G E N E R A L R E Q U I R E M E N T S for OFFICES.
C. 2 . 2 .4 . F.F. & E. R E Q U I R E M E N T S
♦ Reception area
a. Reception counter with intercom
b. Appropriate n u m b e r of sofa(s) a n d settee
c. Working desk for executive secretary with chair, personal computer i n cl u d i n g
P M S (Property Management System) t e r m i n a l and intercom
♦ Office (private room) for General Manager
a. Working desk with chair, personal computer i n cl u d i n g PMS (Property
Management System) t e r m i n a l , printer, and intercom
i. The size of working desk may be W 1,800x D 900 x H 720
b. TV set with side board
c. Wardrobe
i. The size of wardrobe may be W 900 D 4 5 0 x H 1,800
d. Appropriate n u m b e r of fi l i n g cabinets
i. The size of fil i n g cabinet may be W 9 0 0 x D 450 x H 1,800
e. Safe for stamp if any a n d other very important files
f. Rectangular meeting table for 4-6 persons with chairs or a set of sofas and
coffee table for 4-6 persons
♦ Working area for Executive assistant general manager and resident manager (two
private booths)
Management System) terminal, a n d intercom J
b. Wardrobe
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i. The size of wardrobe may be W 900 x D 4 5 0 x H 1,800
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♦ General working area for executive office staffs
b. Wardrobe
♦ Executive staff meeting room
a. Rectangular or oval meeting table for 16-20 persons with chairs
b. Side table with intercom
c. Integrated conference system (conference call and TV conference,
♦ Drawing/interview room
a. A set of sofa, settee a n d coffee table for 4-6 persons
♦ Storage
a. Appropriate n u m b e r of filing cabinets for publicity a n d promotional materials
a n d other documentations
photo printer
$ S m a ll kitchenette
a. Pantry with sink, water boiler with water purifier, ice maker, coffee and
espresso machine, refrigerator a n d freezer, and cupboard
$ Other than described in subsection C . 2. 1 . 6 M&E R E QU I R E M E N T S of GENERAL
R E Q U I R E M E N T S for OFFICES, environmental conditions in the Executive office area
will be as follows;
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i. Storage 200Iux
b. Noise criteria
i. Office for General Manager 35 dB(A) / N - 3 5 / 30 NC
ii. Executive staff meeting room 40 dB(A) / N-40 / 35 NC
iii. Drawing/interview room 40 dB(A) / N - 4 0 / 35 NC
c. Air change
i. Storage 5 Turns per h o u r
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C.2.3. FRONT O F F I C E / FRONT DESK including telephone operators' room
C. 2 . 3 . 1 . FUNCTIONAL CONCEPT
Front office / Front desk should be to integrate a ll the necessary functions for
check-in and check-out process, room key handling, room controls, guest ledger
control, message a n d m a i l h a n d l i n g , money exchanging, guests' safe operation, room
reservation, record keeping, a n d other services and s u p p o rt i n g operations.
♦ The following f u n c t i o n a l spaces/areas are necessary to be allocated at Front office /
Front desk.
a. Front desk (counter)
i. Receptionist's counter (check-in process, room key handling, room
control, a n d message a n d m a i l h a n d l i n g )
ii. Cashier's counter (check-out process, guest ledger control, money
exchanging a n d guests' safe operation)
b. Front back office
i. Office (private room) for Director of Room
ii. Working area for Front office manager a n d Income Auditor (two private
booths)
iii. General working area for front clerks, cashiers, and room reservation
clerks
iv. Storage for publicity a n d promotional materials such as hotel directory,
a n d chits a n d so on with filing cabinets
v. Space for office automation equipment s u c h as m u l t i fu n c t i o n products
(all-in-one inkjet printers which has color/monochrome printer, scanner,
copy, a n d facsimile), photo printer
vi. S m a ll break space with sofas a n d settee, refrigerator, a n d freezer
c. Safe deposit vault for guest use
d. Telephone operators' room
i. Working area for chieftelephone operator ( o n e private booth)
ii. General working area for telephone operators (appropriate n u m b e r of
J booths)
i i i. Break and resting room with a set of sofa(s) or settee and coffee table,
l cot(s) for night crew(s), and powder space
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C. 2 . 3 . 2 . ARCHITECTURAL R E Q U I R E M E N T S
♦ Front desk should be located immediately and conveniently accessible on guest
arrival through the main lobby (entrance) and/or guest elevator h a ll . However, it
should be carefully planned not to face toward incoming guest directly from inside of
Front desk.
♦ The size ( l e n gt h ) of front desk counter is described in subsection "c" of B . 4 . 3 . 5 , F.F. &
E. REQUIREMENTS of MAIN LOBBY for P U B LI C AREA.
$ The floor of safe deposit vault s h o u l d be durable enough for weight for heavy load.
500 kg per square meter at m i n i m u m s h o u l d be required for load capacity.
REQUIREMENTS for OFFICES.
$ Finishing requirements for front desk / counter area i n cl u d i n g safe deposit vault
should be in accordance with the fi n i s h i n g requirements of m a i n lobby except the
followings.
a. Counter top: Marble or artificial marble
b. Counter: M a r b l e / s t o n e / wood
$ F i n i s h i n g requirements for front back office and telephone operators' room s h o u l d
apply "Category-B" described in subsection C. 2 . 1. 4 , FINISHING REQUIREMENTS of
GENERAL REQUIREMENTS for OFFICES.
♦ Front desk (counter) area
a. Adequate n u m b e r of P M S (Property Management System) terminals, printers
a n d scanners, cash registers, cash trays, pens a n d pen stands, fa c s i m i l e s a n d
intercoms
b. Filing cabinet u n d e r the counter or behind the counter
c. CCTV camera monitoring system should be provided, covering entire front desk
Front back office
a. Office (private room) for Director of Room
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i. Working desk with chair, p e rs o n a l computer i n cl u d i n g PMS (Property
Management System) terminal, and intercom
The size of working desk may be W 1,600 x D 800 x H 720
ii. TV set with side board
i i i. Wardrobe
The size of wardrobe may be W 900 x D 450 x H 1,800
iv. Appropriate n u m b e r of filing cabinets
The size of fi l i n g cabinet may be W 900 x D 450 x H 1,800
b. Working area for Front office manager and Income Auditor (two private
booths)
i. Working desk with chair, personal computer i n cl u d i n g PMS (Property
ii. Wardrobe
iii. Appropriate n u m b e r of fi l i n g cabinets
c. General working area for front clerks, cashiers, a n d room reservation clerks
i. Appropriate n u m b e r of working desks with chairs, personal computers
The size of working desk may be W 1 , 2 0 0 x D 700 x H 700
The intercom with indicative unit w h ic h shows the information of
I guest s u c h as name of guest, and room n u m b e r
ii. Wardrobe
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i i i. Appropriate n u m b e r offiling cabinets
J d. Storage
i. Appropriate n u m b e r of filing cabinets
J e. Space for office automation e q u i p m e n t
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i. Office automation equipment s u c h as multifunction products (all-in-one
inkjet printers which has color/monochrome printer, scanner, copy, a n d
facsimile), photo printer
f. S m a ll break space
i. A set of sofa(s) or settee a n d coffee table, refrigerator, and freezer
♦ Safe deposit box for guest use
a. Refer to B . 4 . 3 . 5 . , F. F & E . R E Q U I R E M E N T S for M A I N LOBBY.
♦ Telephone operators' room
a. Working area for chief telephone operator (one private booth)
ii. Wardrobe
b. General working area for telephone operators
i. Appropriate number of working desks/booths with chairs, p e rs o n a l
computers including P M S (Property Management System) terminals, and
intercoms
The intercom with indicative unit which shows the information of
guest s u c h as n a m e of guest, a n d room n u m b e r
ii. Wardrobe
iii. Appropriate n u m b e r of filing cabinets
The size of filing cabinet may be W 900 x D 450 x H 1,800
C. Break and resting room
i. A set of sofa(s) or settee and coffee table

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ii. Cot(s) for night crew(s)
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iii. Dressing table with triple mirror and ill u m i n a t e d magnifier
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♦ Other than described in subsection C. 2 . 1. 6 M&E REQUIREMENTS of GENERAL
R E Q U I R E M E N T S for OFFICES, environmental conditions in the Front office area will be
as follows;
i. Storage 200Iux
ii. Safe deposit vault 300Iux
i i i. Break and resting area 300Iux
b. Noise criteria
i. Safe deposit vault 40 d B ( A ) / N-40 / 35 NC
ii. Office for Director of Room 40 dB(A) / N-40 / 35 NC
i i i. Telephone operators' room 40 dB(A) / N - 4 0 / 35 NC
c. Air change
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C.2.4. HOUSEKEEPING OFFICE
C. 2 .4 . 1. FUNCTIONAL CONCEPT
♦ Housekeeping office should control a ll the orders a n d directions to staffs i n cl u d i n g
room maids and housemen in regard to cl e a n i n g u p guest rooms, p u b l ic area, and
back of t h e house, and provide other services and supporting operations together
with l a u n d ry plant, front office, a n d engineering office.
♦ The following fu n ct i o n a l spaces/areas are necessary to be allocated at Housekeeping
office.
a. Office (private room) for Executive Housekeeper
b. General working area for secretary of Executive Housekeeper, housekeeping
office clerk, a n d order taker
c. Daily briefing a n d instruction area for 15-20 staffs in standing position
d. Space for office automation equipment such as multifunction products
and facsimile), photo printer
e. S m a ll kitchenette with refrigerator, freezer, sink, a n d water boiler with water
purifier
f. Storages
i. For operating supplies and inventories for guest use such as soap,
shampoo, conditioner, notepad, pen, and m i n i bar items
ii. For keeping guests' "lost & fo u n d "
iii. For extra furniture such as extra bed, baby cot, extra maid cart, and
other pieces offurniture
iv. For cleaning equipment
v. For keeping files
g. Flower arrangement working room with sink, drainage and water boiler with
water purifier
♦ Housekeeping office s h o u l d be located adjacent to l a u n d ry plant and office, a n d be

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immediately a n d conveniently accessible to service elevator h a ll for frequent rooms'
l i n e n flow.
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♦ The floor of flower arrangement working room s h o u l d be water-proof, damp-proof,
non-slippery, acid/alkaline-proof, a n d non-abrasive. Water membrane between floor
slab and floor surface is requisite. Li q u i d absorption is not allowed under any
circumstance.
a. The floor end at wall mounting s h o u l d be curved u p instead of vertical raise, in
order to obtain better cl e a n i n g a n d sanitation result.
♦ Except above mentioned, there is nothing s p e ci a l to describe other than the
description in subsection C.2.1.3, ARCHITECTURAL REQUIREMENTS of GENERAL
♦ F i n i s h i n g requirements for housekeeping office s h o u l d apply "Category-C" described
in subsection C. 2 . 1. 4 , FINISHING REQUIREMENTS of G E N E R A L REQUIREMENTS for
OFFICES other than the following area.
a. Flower arrangement working room: "Category-D"
C.2.4.4. F.F. & E. REQUIREMENTS
♦ Office (private room) for Executive Housekeeper
a. Working desk with chair, personal computer i n cl u d i n g PMS ( P roperty
Management System) terminal , a n d intercom
i. The si z e of working desk may be W 1 , 6 0 0 D 800 x H 720
b. Wardrobe
i. The si z e of wardrobe may be W 900 x D 450 x H 1,800
c. Appropriate n u m b e r of fi ling cabinets
i. The si z e of fi l i n g cabinet may be W 900 x D 450 x H 1,800
♦ General working area
a. Appropriate number of working desks with c h a i rs , personal com p uters
i n cl u d i n g P M S ( P rope rt y Management System) terminals , a n d intercoms
i. The si z e of working desk may be W 1 , 2 0 0 x D 700 x H 700
ii. The intercom with ind ic ative u n i t which shows th e information of guest
s u c h as n a m e of guest, a n d room number , fo r ord e r taker
b. Appropriate n u m b e r of fi li n g cabinets
J i. The si z e of fi l i n g cabinet may be W 900 x D 450 x H 1,800
Hotel Okura Co., Ltd. V ersion 2 015
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♦ Daily briefing a n d instruction area
a. White board with marking pen(s)
¢ Space for office automation e q u i p m e n t
a. Multifunction products (all-in-one inkjet printers which has color/monochrome
printer, scanner, copy, and facsimile), photo printer
♦ S m a ll kitchenette
a. Refrigerator, freezer, s i n k , and water boiler with water purifier
♦ Storages
a. Adequate n u m b e r of a n d appropriate kinds of cabinets
C.2.4.5. M & E REQUIREMENTS
REQUIREMENTS for OFFICES, environmental conditions in the Housekeeping office
area will be as follows;
a. Il l u m i n a t i o n level
i. Storage 2001ux
b. Noise criteria
i. Office for Executive Housekeeper 40 dB(A) / N - 4 0 / 35 NC
c. Air change
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C.2.5. LAUNDRY PLANT AND OFFICE
¢ L a u n d ry plant and office should provide l a u n d ry and d ry cl e a n i n g services for the
project hotel. The m a i n function is to clean a n d distribute guestroom l i n e n s (bed a n d
bath), restaurant and banquet table linens, uniforms, kitchen linens, and guest
clothing. If t h e linen-rental or linen-supply is not available, l a u n d ry plant for the
project hotel s h o u l d be full in-house commercial laundry.
♦ The following functional spaces/areas are necessary to be allocated at L a u n d ry plant
a n d office.
a. L a u n d ry plant
i. Collecting, assorting a n d loading soiled l i n e n s area
ii. L a u n d ry machines area with folding a n d packing area
iii. Dry cleaning machines area
iv. Pressing m a c h i n e s area with folding a n d packing area
v. Storages
For clean linens
For uniforms with issuing counter
For l a u n d ry chemicals
vi. Adequate space for l i n e n carts parking
b. L a u n d ry office
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i. Working area for l a u n d ry manager (one private booth)
ii. General working area for l a u n d ry office clerks, a n d order taker(s)

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i i i. Storage for operating e q u i p m e n t and s u p p l i e s with fi l i n g cabinets
iv. Space for office automation e q u i p m e n t such as multifunction products
( a ll - i n - o n e inkjet printers w h i c h has color/monochrome printer, scanner,
c. Sewing a n d m e n d i n g room
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♦ The area requirements will be 1.0-1.3 square meters per room in case that full
J in-house commercial l a u n d ry is p l a n n e d .
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¢ L a u n d ry and housekeeping areas are closely related and should be adjacent, even
though they are managed separately.
♦ The floor of l a u n d ry plant, especially l a u n d ry m a c h i n e s area, s h o u l d be water-proof,
damp-proof, non-slippery, acid/alkaline-proof, and non-abrasive. Water membrane
between floor s l a b and floor surface is requisite. Liquid absorption is not allowed
u n d e r any circumstance.
a. The floor end at wall mounting should be curved u p instead of vertical raise, i n
order to obtain better cleaning a n d sanitation result.
♦ The floor of l a u n d ry plant s h o u l d be durable enough for weight for heavy load. 500 kg
per square meter at m i n i m u m s h o u l d be required for load capacity.
¢ L a u n d ry office s h o u l d locate with good visibility to the entire plant.
♦ Storage for uniforms is to sometimes be independent from l a u n d ry plant as "Uniform
Issuing Room".
♦ It should be carefully planned to have a big opening with swing doors in order to
install and/or replace large-size l a u n d ry and/or dry cl e a n i n g equipment.
description in subsection C . 2 . 1. 3 , ARCHITECTURAL REQUIREMENTS of GENERAL
♦ Finishing requirements for l a u n d ry plant and office should apply "Category-C"
described in subsection C.2.1.4, FINISHING REQUIREMENTS of GENERAL
REQUIREMENTS for OFFICES other t h a n the following area.
a. Storage for l a u n d ry chemicals: "Category-D"
C. 2 . 5 . 4 . F. F. & E. R E Q U I R E M E N T S
♦ Laundry a n d dry cleaning e q u i p m e n t will be advised by l a u n d ry design consultant,
sometimes associated with a major commercial e q u i p m e n t manufacturer.
• Laundry office
a. Working area for l a u n d ry manager (one private booth)

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Management System) terminal, a n d intercom
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ii. Wardrobe
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The size of wardrobe may be W 900 D 450 x H 1,800
i i i. Appropriate n u m b e r of fi l i n g cabinets
The size of fi l i n g cabinet may be W 900 D 450 x H 1,800
b. General working area for l a u n d ry office clerks, a n d order taker(s)
i n cl u d i n g P M S (Property M a n a g e m e n t System) t e r m i n a l s , and intercoms
The size of working desk may be W 1 , 2 0 0 x D 700 x H 700
The intercom with indicative unit w h i c h shows the information of
guest such as name of guest, a n d room number, for order taker
ii. Appropriate n u m b e r of filing cabinets
The size of fi l i n g cabinet may be W 900 D 450 x H 1,800
c. Storage for operating equipment a n d s u p p l i e s
i. Appropriate n u m b e r of filing cabinets
The size of fi l i n g cabinet may be W 9 0 0 D 450 x H 1,800
d. Space for office automation equipment
i. Multifunction products ( a ll - i n - o n e inkjet printers which has
color/monochrome printer, scanner, copy, a n d facsimile), photo printer
♦ Sewing a n d m e n d i n g room
a. Appropriate n u m b e r of working desks with chairs, electrical sewing m a c h i n e s ,
a n d intercoms
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b. Appropriate number of cabinets for keeping and storing various types of
sewing tools s u c h as threads, a n d buttons
' c. Appropriate n u m b e r of hanger racks and/or fitting wardrobe
¢ Ot h e r than described in subsection C. 2 . 1. 6 M&E REQUIREMENTS of GENERAL
R E Q U I R E M E N T S for OFFICES, environmental conditions in the l a u n d ry plant and office
area will be as follows;

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ii. Storage for clean linen, uniforms 400-500 lux
iii. Storage for l a u n d ry chemicals 250-350 lux
b. Temperature
i. M a c h i n e area Max 30 degrees centigrade
c. Air change
i. M a c h i n e area 40-60 Turns per hour
ii. Storage for clean l i n e n , uniforms 5 Turns per h o u r
iii. Storage for l a u n d ry chemicals 8-10 Turns per hour
¢ Large-capacity ventilation facility must be installed, a n d also Air-conditioner s h o u l d
be installed within the l a u n d ry room.
♦ Spot cooling system should be provided at working points of heat producing l a u n d ry
m a c h i n e a n d e q u i p m e n t in addition to the general a i r conditioning.
♦ Steam compression system s h o u l d be provided to dry cl e a n i n g and pressing machines
area.
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C.2.6. SALES AND MARKETING OFFICE
♦ Sales a n d Marketing office s h o u l d be to integrate a ll the necessary functions for sales
and marketing i n cl u d i n g publicity, advertisement, a n d a rt a n d design workshop.
Frequent coming in and out by both hotel staffs and outside visitors w i ll be
prospected. Interviews a n d meetings by hotel staffs a n d between hotel staff(s) and
outside visitor(s) will be taken place in this office area.
♦ The following functional spaces/areas are necessary to be allocated at Sales and
Marketing office.
a. Reception area with desk for secretary and appropriate space for waiting
i. In case that Sales and Marketing office is located adjacent to Food &
Beverage catering office, reception area will be commonly used.
b. Office (private room) for Director of Sales a n d Marketing (DOSM)
c. Working area for Deputy/Assistant DOSM, sales manager, revenue manager
a n d PR manager (three or fo u r private booths)
d. General working area for sales a n d marketing office staffs
e. O n e or two meeting room(s) for 6-8 persons in one rectangular/oval table
Beverage catering office, meeting room(s) will be c o m m o n l y used.
Beverage catering office, drawing/interview room will be commonly
used.
g. Storage for publicity a n d promotional materials i n cl u d i n g hotel directory, sales
kit, a n d give away a n d so on, with fi li n g cabinets
Beverage catering office, storage will be commonly used.
(all-in-one inkjet printers w h i c h has color/monochrome printer, scanner, copy,
a n d fa c s i m i l e ) , photo printer
i. S m a ll kitchenette with refrigerator, freezer, sink, a n d water boiler with water
purifier
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Beverage catering office, s m a ll kitchenette will be commonly used.
j. Room for art a n d design workshop
i. Working area for chief designer (one booth)
ii. General working area for a rt a n d design workshop staff(s)
i i i. Workshop area
iv. Storage area for drawing materials, equipment, poster frames, a n d other
s a m p l e materials
v. Space for printing m a c h i n e
♦ Sales and Marketing office s h o u l d be located convenient access either from public
area such as m a i n lobby and/or banquet lobby or guest elevator hall as well as other
back of house, especially Executive office a n d Food & Beverage catering office.
$ Finishing requirements for sales and marketing office should apply "Category-A"
described in subsection C.2.1.4, FINISHING REQUIREMENTS of GENERAL
REQUIREMENTS for OFFICES other t h a n the following area.
a. Room for art a n d design workshop "Category-B"
b. Storages "Category-C"
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C.2.6.4. .F. & E . REQUIREMENTS
$ Reception area with desk for secretary a n d appropriate space for waiting
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C. Working desk for secretary with chair, personal computer i n cl u d i n g PMS

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(Property Management System) terminal and intercom
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♦ Office (private room) for Director of Sales a n d Marketing (DOSM)
c. Wardrobe
d. Appropriate n u m b e r of fi li n g cabinets
♦ Working area for Deputy/Assistant DOSM, sales manager, revenue manager and PR
manager (three or fo u r private booths)
b. Wardrobe
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General working area for sales a n d marketing office staffs
J i n cl u d i n g P M S (Property Management System) terminals, and intercoms
b. Wardrobe

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J i. The size of fi li n g cabinet may be W 900 x D 450 x H 1,800
One or two meeting room(s) for 6-8 persons in one rectangular/oval table
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a. Rectangular or oval meeting table for 6-8 persons with chairs
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♦ Drawing/interview room for 4-6 persons
♦ Storage
a. Appropriate n u m b e r of filing cabinets for publicity a n d promotional materials
i n cl u d i n g hotel directory, sales kit, and give away a n d so on
b. Appropriate n u m b e r of filing cabinets for documentations
♦ Space for office automation equipment
a. Refrigerator, freezer, sink, a n d water boiler with water purifier
♦ Room for art a n d design workshop
a. Working area for chief designer (one booth)
b. General working area for art a n d design workshop staff(s)
i. Appropriate n u m b e r of drawing desks with chairs, a n d intercom
The size of drawing desk may be W 1,400 x D 800 x H 700
c. Workshop area
i. Appropriate n u m b e r of drafting tables with chair(s)
The size of working table may be W 1,800 x D 900 x H 720
d. Storage area for drawing materials, equipment, poster frames, and other l
s a m p l e materials
i. Appropriate number of fi l i n g cabinets for publicity and promotional
materials i n cl u d i n g hotel directory, sales kit, a n d give away and so on
e. Space for printing m a c h i n e

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i. Large-sized printer
ii. Laminating m a c h i n e
¢ Other than described in subsection C.2.1.6 M&E REQUIREMENTS of GENERAL
R E Q U I R E M E N T S for OFFICES, environmental conditions in the Sales and Marketing
office area will be as follows;
i. Room for art a n d design workshop 7501ux
ii. Storage 2001ux
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C.2.7. FOOD & BEVERAGE CATERING OFFICE
♦ Food & Beverage catering office should conduct a ll the operation of food and
beverage outlets; restaurants and bars, b a ll ro o m s (banquet, convention, meeting,
exhibition, and wedding), and kitchens. And also this office should take care of
planning and execution of various food & beverage event programs and in-house
promotions together with sales a n d marketing office.
a. In accordance with the organization for the project hotel, food & beverage
catering office may sometimes be responsible for the operation of recreational
facilities s u c h as fitness center a n d SPA, hotel shop, a n d steward office.
♦ Frequent coming in and out by both hotel staffs and outside visitors will be
prospected. Interviews and meetings in regard to future banquet arrangement by
hotel staffs a n d between hotel staff(s) and outside visitor(s) will be taken place in t h i s
office area.
♦ The following functional spaces/areas are necessary to be allocated at Food &
Beverage catering office.
a. Reception area with desk for secretary a n d appropriate space for waiting
i. I n case that Food & Beverage catering office is located adjacent to Sales
a n d Marketing office, reception area will be commonly used.
b. Office (private room) for Food & Beverage Director (F&B Director)
c. Working area for Deputy/Assistant F&B Director, a n d F&B manager(s) (two or
three private booths)
d. General working area for Food & Beverage catering office staffs
e. One or two meeting room(s) for 6-8 persons in one rectangular/oval table
a n d Marketing office, meeting room(s) will be commonly used.

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a n d Marketing office, drawing/interview room will be c o m m o n l y used.
g. Storage for publicity and promotional materials i n cl u d i n g hotel directory, sales
kit, a n d give away a n d so on, with fi l i n g cabinets
a n d Marketing office, storage will be commonly used.
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( a ll - i n - o n e inkjet printers which has color/monochrome printer, scanner, copy,
and fa c s i m i l e ) , photo printer
i. S m a ll kitchenette with refrigerator, freezer, s i n k , a n d water boiler with water
purifier
and Marketing office, s m a ll kitchenette w i ll be commonly u s e d .
♦ Food & Beverage catering office should be located convenient access either from
p u b l i c area such as m a i n lobby and/or b a n q u e t lobby or guest elevator h a ll as well as
other back of house, especially Sales a n d Marketing office.
REQUIREMENTS for O FF I C E S .
$ Fi n i s h i n g requirements for food & beverage catering office s h o u l d apply "Category-A"
described in subsection C. 2 . 1. 4 , FINISHING REQUIREMENTS of GENERAL
R E Q U I R E M E N T S for OFFICES other t h a n the following area.
a. Storages "Category-C"
C. 2 . 7 . 4 . F.F. & E. R E Q U I R E M E N T S
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Reception area with desk for secretary a n d appropriate space for waiting
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c. Working desk for secretary with chair, personal computer i n cl u d i n g PMS
(Property Management System) t e r m i n a l a n d intercom
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Office (private room) for Food & Beverage Director (F&B Director)
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M a n a g e m e n t System) t e r m i n a l , a n d intercom
_j i. The size of working desk may be W 1,600 x D 800 x H 720
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c. Wardrobe
♦ Working area for Deputy/Assistant F&B Director, restaurant and bar manager(s), a n d
banquet manager(s) (three or fo u r private booths)
b. Wardrobe
General working area for food & beverage catering office staffs
b. Ballroom booking control charts desk/table when ballroom booking is
controlled by registration book (by paper)
C. Pigeon boxes for a ll the respective F&B outlets and subsection(s) u n d e r the
control of F&B catering office
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d. Wardrobe
e. Appropriate n u m b e r of fi li n g cabinets
♦ One or two meeting room(s) for 6-8 persons in one rectangular/oval table
a. Rectangular or oval meeting table for 6-8 persons with c h a i rs
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• Drawing/interview room for 4-6 persons
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a. A set of sofa, settee and coffee table for 4-6 persons
• Storage
a. Appropriate n u m b e r of filing cabinets for publicity and promotional materials
i n cl u d i n g hotel directory, sales kit, a n d give away a n d so on
b. Appropriate n u m b e r of fi l i n g cabinets for documentations
♦ Space for office automation e q u i p m e n t
printer, scanner, copy, a n d facsimile), photo printer
a. Refrigerator, freezer, sink, and water boiler with water purifier
REQUIREMENTS for OFFICES, environmental conditions in the Food & Beverage
catering office area will be as follows;
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i. Storage 200Iux
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C.2.8. ACCOUNTING OFFICE
¢ Accounting office s h o u l d control all the accounting systems of the project hotel. And
a ll cash and important papers are to be also h a n d l e d . Accordingly, security condition
w i ll have to be m a i n t a i n e d for 24 hours.
♦ Frequent coming in and out by both hotel staffs and outside visitors s u c h as from
banking institution will be prospected. Interviews a n d meetings in regard to fi n a n ci n g
arrangement and so on, between hotel staff(s) and outside visitor(s) will be taken
place in this office area.
♦ The following fu n c t i o n a l spaces/areas are necessary to be allocated at accounting
office.
b. Office (private room) for F i n a n ci a l Controller
c. Working area for Deputy/Assistant F i n a n ci a l Controller, accounting manager,
food & beverage cost controller, a n d chief analyst (three or fo u r private booths)
d. Office (private room) with safe for general c a s h i e r
e. General working area for accounting office staffs
f. O n e meeting room for 6-8 persons in one rectangular/oval table
g. One drawing/interview room for 4-6 persons
h. Storage for chits, records, a n d documentations, a n d so on, with fi l i n g cabinets
i. Space for office automation equipment such as multifunction products
(all-in-one inkjet printers w h ic h has color/monochrome printer, scanner, copy,

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j. S m a ll kitchenette with refrigerator, freezer, sink, a n d water boiler with water
purifier
♦ Accounting office s h o u l d be located convenient access from front back office (front
cashier) as well as purchasing office and receiving office. Also it s h o u l d be carefully
considered to secure the convenient and safe flow of money between accounting
office a n d parking lot for a bank t ra n s p o rt truck.
♦ The entire accounting office s h o u l d endure for at least two (2) hours against fire.
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♦ The floor of office (private room) for general cashier s h o u l d be d u r a b l e enough for
weight for heavy load. 500 kg per square meter at m i n i m u m s h o u l d be required for
load capacity .
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♦ Office (private room) for general cashier s h o u l d have a counter for cash transfer and
for documentations necessary for cash transfer with a protective cover of a partition
w h i c h will be faced the aisle i n s i d e of the accounting office.
R E Q U I R E M E N T S for O F F I C E S .
♦ Fi n i s h i n g requirements for accounting office s h o u l d apply "Category-B" described i n
subsection C.2.1.4, FINISHING REQUIREMENTS of G E N ER A L REQUIREMENTS for
OFFICES.
C. 2 . 8 . 4 . F.F. & E. R E Q U I R E M E N T S
♦ Reception area with desk for secretary and appropriate space for waiting
c. Working desk for secretary with chair, personal computer including PMS
(Property Management System) terminal and intercom
♦ Office (private room) for F i n a n ci a l Controller
Management System) terminal, electric calculator, and intercom
_j b. TV set with side board
c. Wardrobe
J i. The size of wardrobe may be W 900 x D 450 x H 1,800
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♦ Working area for Deputy/Assistant F i n a n c i a l Controller, accounting manager, food &

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beverage cost controller, and chief analyst (three or fo u r private booths)
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C.2.9. STEWARD OFFICE
C. 2 . 9 . 1. F U N CT I O N A L CONCEPT
♦ Steward office s h o u l d control a n d manage a ll the kitchen e q u i p m e n t a n d tableware
such as chinaware, glassware, and silverware, of the project hotel.
♦ The following functional spaces/areas are necessary to be allocated at steward office.
a. Working area for steward manager (one private booths)
b. General working area for steward office staffs
c. Space for fi li n g cabinets
d. Space for office automation equipment such as multifunction products
and facsimile), photo printer
e. Storages
i. For kitchen equipment
ii. For chinaware i n cl u d i n g Japanese table ware
i i i. For glassware
iv. For silverware
C.2.9.2. ARCHITECTURAL REQUIREMENTS
♦ Steward office s h o u l d be located adjacent to food & beverage catering office. And it
will be recommended to locate nearby the storages for kitchen equipment, chinaware, I
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glassware, a n d glassware, a n d silverware.
description in subsection C. 2 . 1. 3 , ARCHITECTURAL REQUIREMENTS of GENERAL I

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$ Finishing requirements for steward office should apply "Category-C" described in J

subsection C. 2 . 1. 4 , FINISHING REQUIREMENTS of GENERAL REQUIREMENTS for
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a. Storages "Category-D"
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♦ Working area for steward manager (one private booths)
Management System) t e r m i n a l , a n d intercom
b. Wardrobe
General working area for steward office staffs
b. Wardrobe
¢ Space for filing cabinets
a. Appropriate n u m b e r of fi l i n g cabinets
a. Multifunction products (all-in-one inkjet printers w h i c h has color/monochrome
♦ Storages
a. Appropriate n u m b e r of cabinets a n d box cases
R E Q U I R E M E N T S for OFFICES, environmental conditions in the steward office area w i ll
be as follows;
i. Storage 200Iux
b. Air change
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C.2.10. PURCHASING OFFICE
♦ Purchasing office s h o u l d h a n d l e and control the entire process of purchasing.
♦ The following functional spaces/areas are necessary to be allocated at purchasing
office.
a. Working area for purchasing manager (one private booth)
b. General working area for purchasing office staffs
c. One meeting room/booth for 4-6 persons in one rectangular t a b l e
d. Space for fi l i n g cabinets
e. Space for office automation equipment such as m u l t i f u n ct i o n products
f. Storages
i. For temporary keeping samples
¢ Purchasing office should be located adjacent to both receiving office and
loading/unloading deck. And it will be recommended to locate with easy a n d short
access for outside suppliers in order to approach this office without passing various
functional area of receiving a n d general storage.
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♦ F i n i s h i n g requirements for purchasing office s h o u l d apply "Category-C" described in
subsection C.2.1.4, FINISHING REQUIREMENTS of GENERAL REQUIREMENTS for
a. Storages "Category-D"
C. 2 . 10 . 4 . .F. & E . R E Q U I R E M E N T S
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♦ Working area for purchasing manager (one private booth)
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Management System) t e r m i n a l , and intercom
b. Wardrobe
♦ G e n e r a l working area for purchasing office staffs
i n cl u d i n g P M S (Property Management System) t e r m i n a l s , a n d intercoms
b. Wardrobe
♦ One meeting room/booth for 4-6 persons in one rectangular table
a. Rectangular meeting table for 4-6 persons with c h a i rs
♦ Space for fi l i n g cabinets
a. Appropriate n u m b e r of fi l i n g cabinets
a. M u l t i fu n c t i o n products (all-in-one inkjet printers w h i c h has color/monochrome
printer, scanner, copy, and fa c s i m i l e ) , photo printer
♦ Storage for s a m p l e
a. Appropriate n u m b e r of cabinets a n d box cases
b. Refrigerator
c. Freezer
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Other than described in subsection C. 2 . 1 . 6 M&E REQUIREMENTS of GENERAL
j REQUIREMENTS for OFFICES, environmental conditions in the purchasing office area
will be as follows;
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i. Storage 200Iux
b. Air change
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C.2.11. RECEIVING OFFICE, L O A D I N G / UNLOADING DECK, AND TRASH HOLDING AREA
C. 2 . 1 1. 1. FUNCTIONAL CONCEPT
♦ Receiving office should handle and control the entire process of receiving, and
s h i p p i n g and warehousing control at general store.
♦ The following functional spaces/areas are necessary to be allocated at receiving office,
l o a d i n g / u n l o a d i n g deck, and trash area.
a. L o a d i n g / u n l o a d i n g deck
b. Space for inspection
c. Receiving office
i. Working area for purchasing m a n a g e r (one private booth)
ii. General working area for purchasing office staffs with reception counter
i i i. Space for fi l i n g cabinets
iv. Space for office automation equipment such as multifunction products
d. Storages with reception counter for storekeeper
i. For general goods, dried and canned foods, and operational s u p p l i e s
ii. Prefabricated refrigerator and freezer for meat and chicken
i i i. Prefabricated refrigerator and freezer for fish
iv. Prefabricated refrigerator and freezer for vegetables
v. Prefabricated refrigerator and freezer for fruits
vi. For spirits
vii. Prefabricated wine c e ll a r
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v i i i. Prefabricated refrigerator for beverages
e. Trash h o l d i n g area
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i. Prefabricated refrigerator for garbage
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i i i. H o l d i n g area for corrugated carton/board
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v. H o l d i n g area for b u rn a b l e rubbish
vi. H o l d i n g area fo r n o n - b u rn a b l e rubbish
vii. Area for compactor container with parking space for container l o a d i n g
truck
v i i i. Garbage cans washing area with appropriate space for storing garbage
cans after washed
♦ Receiving office should be located adjacent to both loading/unloading deck and
general storage. And also receiving office should situate in front of the area for
inspection with good visibility from inside of the office as well.
♦ The requirements for loading/unloading deck area are as follows;
a. The driveway to/from loading/unloading deck should be separate from the
approaching driveway.
b. The n u m b e r of parking lots for delivery vehicle at loading/unloading deck will
be three at m i n i m u m subject to the size of project hotel. And the size of the
parking stall w il l be the width 3,000 m m a n d the length 7,000 m m .
c. Bumpers should be installed at loading/unloading deck.
d. The electric shutter should be installed at both the entrance of
loading/unloading deck and the entrance of parking space for container
loading truck at trash h o l d i n g area.
e. The ceiling height of delivery vehicle parking area s h o u l d clear 3,500 m m .
i. The ceiling height of the driveway to/from loading/unloading deck
s h o u l d clear 4,000 m m .
f. The floor of delivery vehicle parking area s h o u l d have water gradient with drain
gutter. And slop s i n k s h o u l d be installed at loading/unloading deck.
g. The height of loading/unloading deck s h o u l d be 500-700 mm subject to the J
type of delivery vehicle. Slope and/or steps should be installed at
loading/unloading deck in order to cancel the gap. The slope should be
designed in 900 m m or more width, and s h o u l d have more t h a n 8 meters to go
up/down 1 meter.
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h. The depth of loading/unloading deck s h o u l d clear 5,000 m m .
i. When loading/unloading deck is located at ground floor, it s h o u l d be carefully
considered to avoid the influence of rain, snow, a n d w i n d . 1
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j. It s h o u l d be carefully p l a n n e d from odor point of view to keep a n d maintain
negative a i r pressure in trash h o l d i n g area in order to prevent the p u b l i c area
from the garbage s m e l l. Or the deodorizing device for the prefabricated
refrigerator for garbage and/or compactor container s h o u l d be installed.
♦ The entrance door(s) for trash h o l d i n g area s h o u l d be automatic s l i d i n g doors (single
or d o u b l e ) with motion sensor system or step-on-pedal type. The material of this
door(s) s h o u l d be steel.
a. Door o p e n i n g (single): Width 950 mm x Height 2,400 m m
b. Door opening ( d o u b l e ) : Width 1,850 m m x Height 2,400 mm
C. 2 . 1 1. 3 . F I N I S H I N G REQUIREMENTS
·i $ Finishing requirements for receiving office should apply "Category-C" described in
OFFICES other t h a n the following area.
a. Loading/unloading deck "Category-C"
i. Or refer to subsection C. 1. 1. 4 , FINISHING R E Q U I R E M E N T S of G E N E R A L
R E Q U I R E M E N T S for FOOD PREPARATION AREAS.
b. Area for inspection "Category-C"
i. Or refer to subsection C. 1. 1. 4 , FINISHING R E Q U I R E M E N T S of G E N E R A L
R E Q U I R E M E N T S for FOOD PREPARATION AREAS.
c. Storages "Category-D"
d. Trash holding area "Category-D"
C. 2 . 11 .4 . F.F. & E. REQUIREMENTS
¢ Space for inspection
a. Adequate n u m b e r of working tables for inspection
b. Electronic weight meter
• Receiving office
a. Working area for purchasing manager (one private booth)
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ii. Wardrobe
b. General working area for purchasing office staffs with reception counter
i. P e rs o n a l computer(s) i n cl u d i n g PMS (Property Management System)
t e r m i n a l ( s ) , a n d intercom(s) at reception counter
ii. Appropriate n u m b e r of working desks with chairs, personal computers
iii. Wardrobe
c. Space for fi l i n g cabinets
i. Adequate n u m b e r offiling cabinets a n d cabinets
d. Space for office automation equipment
i. Multifunction products (all-in-one inkjet printers which has
e. Storages with reception counter for storekeeper
i. Adequate n u m b e r of cabinets
• Ot h e r
REQUIREMENTS
than described
for
in
OFFICES,
subsection C. 2 . 1. 6
environmental
M&E REQUIREMENTS
conditions in the
of
receiving
GENERAL
office,
loading/unloading deck, and trash h o l d i n g area w i ll be as follows;
i. Loading/unloading deck 4001ux
ii. Storages 2001ux
Reception counter for storekeeper 400lux
i i i. Trash h o l d i n g area 2001ux
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b. Temperature
i. No specified for loading/unloading deck
ii. Refer to kitchen consultant in regard to prefabricated refrigerator, freezer,
and wine cellar
c. Air change
i. No specified for loading/unloading deck
ii. Area for inspection 8-10 Turns per hour
iii. Refer to kitchen consultant in regard to prefabricated refrigerator, freezer,
and wine cellar
iv. Storage 5 Turns per hour
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C.2.12. PERSONNEL OFFICE
C. 2 . 1 2 . 1 . FUNCTIONAL CONCEPT
♦ P e rs o n n e l office should handle and control a ll kinds of personnel affairs i n cl u d i n g
record keeping, training for staffs, managing chauffeur(s), and supervising of
employee facilities.
♦ Frequent coming in and out by both job applicants and hotel staffs for interview,
consultation, and/or training will be prospected at personnel office.
♦ Chauffer's office/station should control the charging system for parking lot, and
operate project hotel's private limousines for both guest convenience and hotel
executive staffs.
a. It can be jointly planned in accordance with guest chauffeur's waiting room
s h a r i n g its part of function.
♦ The following functional spaces/areas are necessary to be allocated at personnel
office.
a. Personnel and t r a i n i n g office
i. Reception area with desk for secretary a n d appropriate space for waiting
ii. Office (private room) for Director of H u m a n Resources ( D O H R )
iii. Working area for Deputy/Assistant DOHR, personnel manager, and
training manager (two or three private booths)
iv. General working area for personnel office staffs
V. One or two drawing/interview rooms for 4-6 persons
vi. Training room with library
vii. Storages
For important personnel documentations
For training items J

v i i i. Space for office automation e q u i p m e n t such as multifunction products
(all-in-one inkjet printers which has color/monochrome printer, scanner, J

copy, and facsimile), photo printer
ix. S m a ll kitchenette with refrigerator, freezer, s i n k , and water boiler with
water purifier
b. Chauffeur's office/station '

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i. General working area for chauffeurs
ii. Break and resting/waiting room with a set of sofa(s) or settee a n d coffee
table, a n d cot(s) for night crew(s)
iii. Lavatory
iv. Storage for m a i n t e n a n c e tools and cl e a n i n g supplies for cars
♦ Office location
a. P e rs o n n e l office should be located adjacent to personnel entrance and
convenient access from employee facilities.
b. Chauffeur's office/station should be located directly adjacent to parking lot, or
with convenient access both to/from parking control point and parking lot
where all t h e hotel private limousines standing by.
C. 2 . 1 2 .3 . F I N I S H I N G REQUIREMENTS
♦ F i n i s h i n g requirements for personnel office s h o u l d apply "Category-B" described in
a. Chauffeur's office/station "Category-C"
b. Lavatory at chauffeur's station "Category-E"
C. 2 . 1 2 .4 . F.F. & E. R E Q U I R E M E N T S
♦ Personnel a n d training office
a. Reception area with desk for secretary a n d appropriate space for waiting
i. Reception counter with intercom
ii. Appropriate n u m b e r of sofa(s) a n d settee
J i i i. Working desk for secretary with chair, personal computer i n cl u d i n g P M S
(Property Management System) t e r m i n a l a n d intercom

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b. Office (private room) for Director of H u m a n Resources ( D O H R )
ii. TV set with side board
i i i. Wardrobe
iv. Appropriate n u m b e r of fi l i n g cabinets
c. Working area for Deputy/Assistant DOHR, p e rs o n n e l manager, and training
manager (two or three private booths)
i. Working desk with chair, p e rs o n a l computer i n cl u d i n g PMS (Property
ii. Appropriate n u m b e r of filing cabinets
d. General working area for personnel office staffs
ii. Wardrobe
iii. Appropriate n u m b e r of fi l i n g cabinets
e. One or two drawing/interview room(s) for 4-6 persons
i. A set of sofa, settee a n d coffee table for 4-6 persons
ii. Side table with intercom
f. Training room with library
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i. Appropriate n u m b e r of sets of desk/booth for self-study a n d chair with
audio-visual e q u i p m e n t such as TV monitor, DVD player, VHS player, a n d
headphone
ii. Appropriate n u m b e r of folding chairs with s l i d e table
i i i. Whiteboard
iv. Projector a n d screen
v. Appropriate n u m b e r of bookshelves
g. Storages
i. Appropriate n u m b e r of filing cabinets a n d cabinets
h. Space for office automation e q u i p m e n t
i. Multifunction products (all-in-one inkjet printers which has
i. S m a ll kitchenette
i. Refrigerator, freezer, sink, and water boiler with water purifier
♦ B u ll e t i n board(s) for all the staffs a n d employees at corridor wall n e a r the entrance of
personnel office
♦ Chauffeur's office/station
a. General working area for chauffeurs
ii. Wardrobe
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i i i. Appropriate n u m b e r of fi l i n g cabinets
b. Break a n d resting/waiting room
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i. A set of sofa(s) or settee a n d coffee table
I ii. Cot(s) for night crew(s)
C. Storage for m a i n t e n a n c e tools a n d cleaning s u p p l i e s for cars
I i. Appropriate n u m b e r of cabinets
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♦ It should be carefully considered a n d planned from the odor point of view to keep
and maintain clean air in chauffeur's office/station in order to prevent from the
exhausted gas and its s m e l l.
¢ Other than above mentioned and described in subsection C.2.1.6 M&E
R E Q U I R E M E N T S of G E N ER A L REQUIREMENTS for OFFICES, environmental conditions
in personnel office a n d chauffeur's office/station w i ll be as follows;
i. Training room with library 4001ux
ii. Storages 2001ux
c. Temperature
i. Training room with library 23-25 degrees centigrade
d. Air change
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C.2.13. INFORMATION TECHNOLOGY OFFICE WITH SERVER ROOM
♦ Information technology office should handle and control a ll kinds of information
system affairs i n cl u d i n g m a i n t a i n i n g hardware and software, a n d instruction for staffs.
♦ The following functional spaces/areas are necessary to be allocated at Information
technology office.
a. Working area for IT manager (one private booth)
b. General working area for IT office staffs
c. Meeting space for 6-8 persons in one rectangular table
d. Server room with store area for the recorded m e d i a
e. Storages
i. For PC for spare, LAN cables, a n d spare parts of PC a n d so on
ii. For filing cabinets
f. Space for office automation equipment such as multifunction products
(all-in-one inkjet printers w h ic h has color/monochrome printer, scanner, copy,
♦ Information technology office s h o u l d be located adjacent to engineering office a n d
convenient access from other back of houses.
♦ The entire Information technology office, i n cl u d i n g server room, should not be
located above, below, a n d next to the storage for, producing room of, a n d processing
room of dangerous materials or gas.
a. W h e n information technology office, i n cl u d i n g server room, locates near such
a kind of area, it s h o u l d be necessary to take special precautionary measures to
protect the area.
b. When information technology office, i n cl u d i n g server room, locates on the

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basement floor, it should be carefully planned and installed the sufficient
draining facility.
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• least two (2) hours against fire.
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a. Gas fire extinguishing facilities s h o u l d be installed instead of water system fire
extinguishing facilities.
b. Gas fire extinguishing facilities will be constituted with gas piping, gas injection
head, gas c y l i n d e r for gas storage, and d a m p e r to release the i n d o o r pressure
a n d so o n .
c. Fire extinguisher system s h o u l d be designed a n d installed i n accordance with
the local fire prevention code a n d regulation, a n d insurance company.
♦ The ceiling a n d the floor of the entire Information technology office, i n cl u d i n g server
room, s h o u l d be water-proof a n d damp-proof.
a. P i p i n g fa ci l i t i e s for s u p p l y i n g water a n d hot water, a n d drainage piping s h o u l d
be changed its route above the entire Information technology office i n cl u d i n g
server room.
b. It should be carefully planned and installed the sufficient draining facility
between floor s l a b and floor surface in order to protect from the i n u n d a t i o n ,
leakage, or stagnant water.
♦ F i n i s h i n g requirements for personnel office s h o u l d apply "Category-B" described in
subsection C. 2 . 1. 4 , FINISHING REQUIREMENTS of GENERAL REQUIREMENTS for
OFFICES.
♦ It s h o u l d be used heat resisting a n d fire protecting materials.
C. 2 . 13 . 4 . .F. & E. R E Q U I R E M E N T S
♦ Working area for IT manager (one private booth)
M a n a g e m e n t System) t e r m i n a l , and intercom
b. Wardrobe
♦ General working area for IT office staffs
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b. Wardrobe
♦ Meeting space for 6-8 persons in one rectangular table
a. Rectangular meeting table for 6-8 persons with chairs
♦ Server room with store area for the recorded media
a. Appropriate n u m b e r of cabinets and racks
i. The size of cabinet may be W 900 x D 450 x H 1,800
ii. The size of rack will be advised by IT consultant.
♦ Storages
a. For PC for spare, LAN cables, and spare parts of PC a n d so on
i. Appropriate n u m b e r of cabinets
The size of cabinet may be W 900 x D 450 x H 1,800
b. For fi l i n g cabinets
i. Appropriate n u m b e r of fi l i n g cabinets
printer, scanner, copy, a n d fa c s i m i l e ) , photo printer
♦ Other than described in subsection C. 2 . 1 . 6 M&E REQUIREMENTS of GENERAL
REQUIREMENTS for OFFICES, environmental conditions in Information technology
office i n cl u d i n g server room will be as follows;
i. Server room ( u n d e r operation) 200-400 lux
ii. Storages 2001ux
b. Temperature
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i. Server room ( u n d e r operation) 18-26 degrees centigrade
c. Relative humidity
i. Server room 45-55 per cent ( u p p e r limit 60%)
d. Air change
i. Server room 8-10 Turns per h o u r
ii. Storage 5 Turns per h o u r
♦ Fire alarm system which can detect fire in a n early stage while suppressing erroneous
fire detection should be installed at server room a n d Information technology office.
a. This fire detection system will activate the alarm by both w a rn i n g sound and
indication at Information technology office and central supervisory board for
b u i l d i n g management as well.
♦ Portable gas fire extinguisher s h o u l d be installed in accordance with the local fire
prevention code a n d regulation at Information technology office.
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C.2.14. E N G I N E E R I N G OFFICE AND MECHANICAL AREAS
C. 2 . 1 4 . 1 . FUNCTIONAL CONCEPT
♦ Engineering office s h o u l d control the entire part of property operation, maintenance
and energy of the project hotel. Also engineering office should be responsible to
guest requests on convention and banquet operations, special communication
installment and environmental conditions.
♦ The following functional spaces/areas are necessary to be allocated at engineering
office.
a. Office area
i. Reception area with desk for secretary
ii. Office (private room) for Chief engineer
i i i. Working area for Assistant Chief engineer(s) (two or three private
booths)
iv. General working area for engineering office staffs
v. O n e meeting room for 8-10 persons
vi. One drawing/interview room for 4-6 persons
vii. Space for office automation e q u i p m e n t s u c h as multifunction products
v i i i. Storages
For fi l i n g cabinets
For drawings i n cl u d i n g blueprints
ix. Small kitchenette with refrigerator, freezer, s i n k , and water boiler with
water purifier
x. Break a n d resting/waiting room with a set of sofa(s) or settee a n d coffee
table, and cot(s) for night crew(s)
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C. Workshops with storage for parts
J i. For carpentry a n d upholstery
ii. For painting
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d. Space for temporary depots for h u rt a n d damaged items
e. Other fu n c t i o n a l area for m e c h a n ic a l installation room, b o i l e r room, telephone
e q u i p m e n t (PBX/PCBX) room, central monitoring a n d control room, BGM a n d
in-house movie control station, a n d so on, w i ll be advised by M&E architect
and IT consultant.
♦ The location of the engineering office should be adjacent to service elevator hall a n d
loading/unloading deck. The width of corridor/aisle inside of this office i n cl u d i n g
workshops s h o u l d clear 2,000 mm (finished measure).
♦ F i n i s h i n g requirements for engineering office s h o u l d apply "Category-B" described i n
a. Workshops with storage for parts "Category-D"
b. Space for temporary depots "Category-D"
C. M e c h a n i c a l area "Category-D"
d. Lavatory "Category-E"
C.2.14.4. F.F. & E. R E Q U I R E M E N T S
♦ Reception area with desk for secretary
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b. Working desk for secretary with chair, personal computer i n cl u d i n g PMS
( P ro p e rt y Management System) t e r m i n a l a n d intercom
i. The size of working desk may be W 1,200 x D 700 x H 700 J

• Office (private room) for Chief engineer
i. The size of working desk may be W 1,600 x D 800 x H 720 J
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c. Wardrobe
♦ Working area for Assistant Chief engineer(s) (two or three private booths)
b. Appropriate n u m b e r of fi l i n g cabinets
¢ General working area for personnel office staffs
b. Rectangular meeting/working table for 6-8 persons with c h a i rs
i. The size of meeting/working table may be W 1,800 x D 700 x H 700
C. Wardrobe
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d. Appropriate n u m b e r of filing cabinets
♦ Meeting room for 8-10 persons
a. Rectangular meeting table for 8-10 persons with chairs
$ Drawing/interview room for 4-6 persons

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printer, scanner, copy, a n d fa c s i m i l e ) , photo printer
♦ Storages
a. For filing cabinets
i. Appropriate n u m b e r of fi l i n g cabinets a n d cabinets
b. For drawings i n cl u d i n g blueprints
i. Appropriate n u m b e r of filing cabinets and cabinets
♦ Break a n d resting/waiting room
a. A set of sofa(s) or settee and coffee table
b. Cot(s) for night crew(s)
R E Q U I R E M E N T S for OFFICES, environmental conditions in Engineering office i n cl u d i n g
workshops will be as follows;
i. Workshops 4001ux . l
ii. Storages 2001ux
b. Air change
i. Workshops 8-10 Turns per hour
ii. Storage 5 Turns per hour
♦ Workshop s h o u l d have own separate exhaust systems.

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C.2.15. SECURITY OFFICE
C. 2 . 1 5 . 1. FUNCTIONAL CONCEPT
¢ Security office s h o u l d be responsible for m a i n t a i n i n g safety a n d security conditions of
the entire project hotel on behalf of both guests a n d hotel staffs.
♦ The following functional spaces/areas are necessary to be allocated at security office.
a. Office (private room) for Chief security officer
b. Working area for Assistant Chief security officer (one private booth)
c. General working area for security officers (Patrol station for security officers)
d. O n e drawing/interview room for 4-6 persons
e. Space for office automation equipment such as m u l t i f u n ct i o n products
(all-in-one inkjet printers w h i c h has color/monochrome printer, scanner, copy,
f. Timekeeper's/Duty security officer's desk with window counter facing the staff
entrance
g. Storages
i. For first aid kits i n cl u d i n g stretcher, and AED (Automated External
Defibrillator)
ii. For fi l i n g cabinets
h. S m a ll kitchenette with refrigerator, freezer, sink, and water boiler with water
purifier
i. Break a n d resting/waiting room with a set of sofa(s) or settee and coffee table,
and cot(s) for night crew(s)
C. 2 . 1 5 . 2 . ARCHITECTURAL REQUIREMENTS
♦ The location of security office should be adjacent to the staff entrance with time
recording area a n d near from both personnel office and employee facilities.
J ♦ Security monitor and emergency control station which is simultaneously activated
with the central monitor station installed at engineering office s h o u l d be installed at
security office.
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♦ Finishing requirements for security office should apply "Category-C" described in
OFFICES.
C. 2 . 1 5 . 4 . F F & E. R E Q U I R E M E N T S
♦ Office (private room) for Chief security officer
c. Wardrobe
♦ Working area for Assistant Chief security officer (one private booth)
b. Appropriate n u m b e r of filing cabinets
♦ General working area for security officers (Patrol station for security officers)
b. Rectangular meeting/working table for 6-8 persons with c h a i rs l
i. The size of meeting/working table may be W 1,800 x D 700 x H 700
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C. Wardrobe
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printer, scanner, copy, and fa c s i m i l e ) , photo printer
♦ Timekeeper's/Duty security officer's desk
a. Working desk or counter with chair, a n d intercom
i. The size of working d e s k may be W 1 , 2 0 0 x D 700 x H 700
ii. The size of working counter may be W 1,200 x D 550 x H 700
b. Time recording e q u i p m e n t (staff I D card reader)
c. Appropriate size of bulletin board for various information
¢ Storages
a. For first a i d kits
i. Appropriate n u m b e r of cabinets a n d lockers
b. For fi l i n g cabinets
i. Appropriate n u m b e r of fi l i n g cabinets a n d cabinets
Break a n d resting/waiting room
a. A set of sofa(s) or settee a n d coffee table
b. Cot(s) for night crew(s)
♦ Other than described in subsection C.2.1.6 M&E R E QU I R E M E N T S of GENERAL
R E Q U I R E M E N T S for OFFICES, environmental conditions in Security office will be as
follows;
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i. Storages 2001ux
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b. Air change
i. Storage 5 Turns per hour
♦ P.A. ( P u b l ic Address system) station for both emergency a n d back of house s h o u l d be
installed at security office.
♦ CCTV (Closed Circuit Television) camera system station, adequate number of TV
monitors, s h o u l d be installed at security office. And monitor recording data should be
stored in hard disc for fourteen (14) days.
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C.2.16. SERVICE ELEVATORS
C. 2 . 1 6 . 1. BASIC CONCEPT
♦ Service elevators s h o u l d be safe, r e l i a b l e a n d comfortable.
♦ Appropriate n u m b e r of elevator cars s h o u l d be installed according to service traffic
v o l u m e a n d d e m a n d . It s h o u l d be calculated by traffic analyst.
a. Statistically, one service elevator car per 150-200 guestrooms
¢ Elevator car group control device and system should be installed when more t h a n
three elevators are p l a n n e d in o n e vertical flow l i n e .
♦ The weight per passenger will be seventy five (75) kg, w h ic h will be used in
calculation for the capacity of weight of one elevator car.
a. Subject to the local regulation, it will be sixty five (65) kg per passenger.
♦ Guestrooms, ballrooms and meeting rooms should not be located adjacent to
elevators' shaft from the acoustic point of view.
♦ Average waiting time for elevator(s) s h o u l d be 25-30 (30-35) seconds.
♦ Average time to destination by using elevator(s) s h o u l d be 70-90 (90-110) seconds.
♦ Elevator brands/manufacturers which we recommend will be "MITSUBISHI",
"HITACHI", "TOSHIBA", "OTIS", "FUITEC", "KONE", a n d "ThyssenKrupp".
C. 2 . 1 6 . 2 . F U N C T I O N A L CONCEPT
♦ The elevator car s h o u l d be m a n u a ll y operated by hotel staff when a n exclusive using
is required.
♦ CCTV (Closed Circuit Television) camera system s h o u l d be installed in each elevator
car.
♦ It should be cancelled when each destination floor button is pressed twice
continuously.
♦ It s h o u l d be installed a button to extend the door open in each elevator car.
♦ When service elevator is not used after a prescribed time lapses, the light should be
turned off automatically and/or the ventilation fa n s h o u l d be stopped automatically.
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Such kind of energy saving function s h o u l d be installed .
• Curtain hook for hanging mat s h o u l d
wall i n s i d e elevator car.

be installed i n order to protect the surface of
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♦ When service elevators are planned in one side (straight), four (4) elevator cars will
be m a x i m u m in one control group.
♦ The dimensions of elevator car for reference only are as follows, subject to the floor
p l a n and traffic analysis.
N u m b e r of capacity (pax) 15 17 20 24
N u m b e r of capacity (kg) 1,125/975 1, 2 7 5 / 1 , 1 0 5 1,500/1,300 1,800 /1,560
Width of door ( m m ) 1,000 1,100 1,100 1,200
Height of door opening ( m m ) 2,400 2,400 2,400 2,400
Clear width of elevator car ( m m ) 1,300 1,350 1,500 1,600
Clear depth of elevator car ( m m ) 1,800 2,000 2,000 2,150 I
Clear height of elevator car ( m m ) 2,800 2,800 2,800 2,800
♦ For wall s in e l evato r h a ll s and c orridors , provide sturdy, stain - resistant , and
eas y- to -cl ean materials. And protective guards to be used at a ll corr i dor co rn er
i ntersections.
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♦ Elevator(s) for emergency should be installed in accordance with local codes and
regulations.
C. 2 . 1 6 .4 . F I N I S H I N G REQUIREMENTS
♦ Floor
a. Resin tile with anti - s k id function
b. Non - p o lyv i nyl c hl o r i d e flo or tile with ant i- sk i d function
♦ Wall, and door
a. Coating s teel panel with h a n d r a i l of sta i nless
♦ Operat i ng pane l
a. S tain l ess (panel)
♦ Ceiling
a. Coatin g steel p a n e l with LED l a m p , emergency lamp , and vent i lat i on fa n
C. 2 . 1 6 . 5 . M & E RE Q UIREME N TS
♦ Environmental con d it i ons in elevator car will be as follows , i rres p ective of the hotel
brand ;
a. Ill u m i n a t i o n level 150 - 200 lux
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H otel Okura Co., Ltd. V ersion 2015
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b. Temperature 2 6 - 2 8 degrees centigrade
$ P.A. ( P u b l i c Address) speakers s h o u l d be installed.
Free Wi-Fi access point s h o u l d be installed.
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C.3. EMPLOYEE FACILITIES
C. 3 . 1. 1. BASIC CONCEPT
¢ Employee facilities should provide the convenience, comfort, and relaxation during
break period and should attract the labor market u n d e r the expected competitive
situation of recruiting skilled, competent and experienced personnel.
♦ The entire of employee facilities area s h o u l d be planned considering the following
basic conditions.
a. Comfortable e n v i ro n m e n t
b. Fire protections
c. Easiness of maintenance
d. Flexibility of layout and equipment installation
♦ Employee facilities and/or c o m m o n use area s h o u l d be designed a n d planned to have
natural light as much as possible as well as offices. Employee facilities should be
located to have convenient access from both staff entrance a n d service elevator h a l l.
♦ Basic idea for the allocation of employee facilities has been described in subsection
A.5.5, FRONT AND ADMINISTRATION O FF I C E AREAS LOCATION a n d A.5.6, BOH AREAS
LOCATION.
C. 3 . 1. 2 . FUNCTIONAL CONCEPT
♦ The entire of employee facilities w i ll consist of the following major compound of
functional areas.
a. Staff entrance
b. Staff canteen
c. Staff changing room
d. Staff lounge
e. Staff dormitory
f. Rest rooms (lavatories)
g. Staff u n i o n office
h. Recreation room
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i. C l i n ic / first a i d station
j. B a r b e r / beauty parlor
k. Kiosk
C. 3 . 1. 3 . ARCHITECTURAL R E Q U I R E M E N T S
♦ The entire floor s h o u l d be water-proof, damp-proof, non-slippery, acid/alkaline-proof,
a n d non-abrasive.
¢ It s h o u l d be planned not to have any floor gap. When floor gap can be occurred by a ll
m e a n s , the slope s h o u l d be planned in order to cancel the gap. The slope s h o u l d be
designed to be gentle, more t h a n 12 meters to go up/down 1 meter.
♦ Floor end at wall m o u n t i n g should be curved u p instead of vertical raise, in order to
obtain better cl e a n i n g a n d sanitation result.
♦ C h a i r rail a n d corner bead (corner guard) s h o u l d be installed at service corridor wall
for protection purpose.
♦ Ceiling height of the area for employee facilities should clear 2,400 mm (finished
measure).
♦ The width of service corridor s h o u l d clear 1,800 mm (finished measure) i n general.
And it s h o u l d clear 2,800 mm (finished measure) which allow for service trolley(s)
a n d service wagon(s) to pass each other.
C. 3 . 1. 4 . F I N I S H I N G REQUIREMENTS
♦ General standard g u i d e l i n e for employee facilities' interior fi n i s h i n g s h o u l d apply the
subsection C. 2 . 1. 4 FINISHING REQUIREMENTS of GENERAL REQUIREMENTS for
OFFICES.
C. 3 . 1. 5 . F. F. & E. R E Q U I R E M E N T S
♦ The detail requirements for F. F. & E. s h o u l d be determined as per respective facilities

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a n d functions.
J C. 3 . 1. 6 . M & E REQUIREMENTS
♦ General environmental conditions in employee facilities area will be as follows,
a. I ll u m i n a t i o n level 500-750 lux (general)
I b. Noise criteria 45 dB(A) / N - 4 5 / 40 NC (general)
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C. Temperature 24-26 degrees centigrade (general)
d. Relative h u m i d i t y 40-65 per cent (general)
e. Fresh a i r m i n i m u m 30 C M H (general)
f. Air change M i n i m u m 10 Turns per hour (general)
♦ All storage s h o u l d be ventilated as well.
$ HVAC (heating, ventilating, and a i r conditioning) should be controlled by sectioned
zones to comply with the different pattern of operation.
$ P.A. { P u b l ic Address) speakers and emergency address speakers s h o u l d be installed in
the entire employee facilities area i n cl u d i n g service corridors except storage.
♦ Adequate n u m b e r of intercoms/interphones s h o u l d be planned i n every facility, a n d
other staff area.
♦ Sufficient n u m b e r of two electrical outlets for floor cl e a n u p , adaptor for charging of
portable electronic appliance, and other temporary usage and so on should be
planned.
♦ Wi-Fi access point for staff use only s h o u l d be installed as well as LAN cabling.
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C.3.2. STAFF ENTRANCE
♦ Staff entrance s h o u l d be the exclusive entrance/exit for a ll the staffs a n d employees
i n order to confirm I D card a n d security by security officer a n d t i m e keeper.
♦ Also visitors from the subcontractor s h o u l d enter into or exit from the BOH area
t h ro u g h staff entrance with security check.
♦ Staff entrance s h o u l d locate the place where is not outstanding from the guest flow
s u c h as a p p ro a c h i n g drive ways, hotel entrance, a n d guest parking lots.
♦ A windbreak area/space will be planned at staff entrance in order to obtain the
o p t i m u m effort of air-conditioning inside BOH area, especially when the project hotel
locates in temperate regions or cold regions.
a. The size of windbreak area/space s h o u l d clear 4 meters width a n d 4 meters
depth (finishing measure).
$ F i n i s h i n g requirements for recreation room should apply "Category-C" described in
subsection C. 2 . 1 .4 , FINISHING REQUIREMENTS of G E N ER A L REQUIREMENTS for
O F F I C E S other t h a n the following area.
C. 3 . 2 . 4 . .F. & E . REQUIREMENTS
$ Automatic dispenser of hand a n d finger disinfectant
$ Appropriate size of d i s p l a y case for lost & found items discovered in BOH area
$ Bulletin board(s) for a ll the staffs and employees
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. ) $ Ot h e r than described in subsection C. 3 . 1. 6 M&E REQUIREMENTS of GENERAL
R E Q U I R E M E N T S for EMPLOYEE FACILITIES, environmental conditions i n staff canteen
area i n cl u d i n g canteen kitchen will be as follows;
i. Windbreak area/space 3001ux

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♦ Windbreak area/space should be air-conditioned.
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C.3.3. STAFF CANTEEN (STAFF CAFETERIA)
♦ Staff canteen will provide four meals a day, breakfast, l u n c h , d i n n e r a n d s u p p e r for a ll
the staffs a n d employees.
♦ The following fu n c t i o n a l spaces/areas are necessary to be allocated at staff canteen.
a. Entrance with hand washing basin, and paper towel holder
b. Cupboard for tableware: tray, knife, fork, spoon, chopsticks
c. Self-service counter for dishes
d. Self-service counter for d r i n k s : black tea, green tea, coffee, water, a n d j u ic e
e. D i n i n g area
f. Counter for tableware return
g. Exit with h a n d washing basin, a n d paper towel holder
h. Canteen kitchen
♦ Subject to market survey, buffet m e n u will be preferable for l u n c h a n d d i n n e r and set
menu for breakfast and supper.
Staff canteen (staff cafeteria) should locate with convenient access from staff
changing room a n d service elevator h a ll s .
♦ It should be carefully planned to have a proper length of approach between the
entrance a n d self-service counter, in order to avoid scrambled waiting l i n e at peak
time. Also it will be desirable to plan staff flow inside the canteen "one-way" as
following order, in order to avoid mixing the flow of entering into d i n i n g area a n d the
flow of leaving from d i n i n g area.
a. Entrance
b. H a n d washing
c. Cupboard for tableware
d. Self-service counter for dishes
e. Self-service counter for drinks
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g. Counter for tableware return
h. H a n d washing
i. Exit
♦ D i n i n g area s h o u l d be p l a n n e d according to the following floor area.
a. 2.0-2.5 square meters per seat
♦ The n u m b e r of seats should be furnished approximately twenty per cent (20%) of
total n u m b e r of employees. Or it will be calculated as following;
a. Premises
i. Peak t i m e will be l u n c h hours.
ii. Turnover rate of seats will be three (3.0).
i i i. Daily number of employees on duty will be 75% of total number of
employees.
iv. Daily n u m b e r of employees who work in l u n c h hours will be 80% of daily
n u m b e r of employees on duty.
b. Formula
i. {(Total n u m b e r of employees) x 75% x 80%} + 3
♦ In regard to architectural requirements for canteen kitchen, it should refer to
subsection C. 1 . 1. 3 ARCHITECTURAL R E Q U I R E M E N T S of G E N E R A L R E Q U I R E M E N T S for
FOOD PREPARATION AREA.
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♦ Finishing requirements for staff canteen except canteen kitchen should apply
"Category-A" described in subsection C.2.1.4, F I N I S H I N G REQUIREMENTS of G E N E R A L
♦ I n regard to fi n i s h i n g requirements for canteen kitchen, it s h o u l d refer to subsection
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C. 1. 1 . 4 FINISHING REQUIREMENTS of GENERAL REQUIREMENTS for FOOD
PREPARATION AREA.
C. 3 . 3 . 4 . F. F. & E . R E Q U I R E M E N T S
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♦ Appropriate n u m b e r of rectangular d i n i n g tables and c h a i rs
-)
a. The size of table for fo u r ( 4 ) persons:
i. 2 seats for 2 sides: W 1,250 mm x D 800 m m x H 7 0 0 mm
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ii. 1 seat for each sides W 850 mm x D 850 m m x H 700 m m
b. The size of table for six (6) persons:
i. 3 seats for 2 sides: W 1,800 m m : D 8 5 0 m m : H 700mm
♦ Appropriate n u m b e r of wall mounted or ceiling hanged type 1V
R E Q U I R E M E N T S for EMPLOYEE FACILITIES, environmental conditions in staff canteen
area i n cl u d i n g canteen kitchen will be as follows;
i. Storage (if any) 2001ux
b. Air change
i. Storage (if any) 5 Turns per h o u r
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C.3.4. STAFF LOUNGE
C. 3 .4 . 1. FUNCTIONAL CONCEPT
♦ Staff lounge will provide lounge space for a ll the staffs and employees with
comfortable a n d attractive appearance.
♦ The following functional spaces/areas are necessary to be allocated at staff lounge.
a. Lounge space with sofas, settee(s), a n d coffee tables
b. Refresh area with electric composite massage chair(s)
c. S m o k i n g room/booth
♦ Staff lounge should locate next to staff canteen (staff cafeteria) with convenient
access from staff changing room and service elevator h a l l. Or staff lounge will be the
extended part of staff canteen (staff cafeteria).
C. 3 .4 . 3 . F I N I S H I N G REQUIREMENTS
♦ Finishing requirements for staff lounge should apply "Category-A" described in
OFFICES.
♦ It should be carefully considered to select the fi n i s h i n g material for smoking
room/booth, which will be capable of removing or decomposing quickly and

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effectively a contamination containing tar of tobacco or the like impregnated into the
interior fi n i s h i n g material.
C.3.4.4. F. F. & E. REQUIREMENTS
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♦ Lounge area
a. Appropriate n u m b e r of sofas, settee(s) a n d coffee tables
b. Wall mounted or c e i l i n g hanged type TV
♦ Refresh area
a. Appropriate n u m b e r of electric composite massage c h a i rs
• Smoking room/booth
a. Appropriate n u m b e r of chairs, benches, a n d ashtrays with a i r purifier
• Bulletin board(s) for a ll the staffs a n d employees at the wall
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R E Q U I R E M E N T S for EMPLOYEE FACILITIES, environmental conditions in staff lounge
will be as follows;
i. Smoking room/booth 2001ux
b. Air change
i. Smoking room/booth 20 Turns per h o u r
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C.3.6. STAFF CHANGING ROOM
C. 3 . 6 . 1 . F U N C T I O N A L CONCEPT
♦ The following f u n ct i o n a l spaces/areas are necessary to be allocated at staff changing
room.
a. For male
i. Locker area with changing booths
ii. Lavatories with service sink and closet for cl e a n i n g equipment and
supplies
iii. Bathroom with some shower cabins, a n d hand/face washing basins
Bathroom, shower cabins, lavatories, and hand/face washing
basins s h o u l d be easily accessible directly from locker area.
b. For female
i. Locker area with changing booths
Tatami-mat corner w i ll be required in case of Japanese restaurant
and/or lobby attendants have Japanese "kimono" u n i fo r m for
female employees.
ii. Lavatories with service sink and closet for cleaning equipment and
supplies
iii. Bathroom with some shower cabins, a n d hand/face washing basins
Bathroom, shower cabins, lavatories, hand/face washing basins,
and dressing tables/powder tables should be easily accessible
directly from locker area.
iv. Some dressing tables/powder tables with stool a n d mirror
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♦ Staff changing room should locate with easy access from/to staff entrance, other
employee facilities, a n d service elevator h a ll ( s ) .

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♦ Locker area s h o u l d be p l a n n e d according to the following floor area.
a. 0.4-0.6 square meters per employee, in case full size lockers are adopted.
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b. 0.2-0.3 square meters per employee, in case half size lockers are adopted.
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c. The n u m b e r of lockers s h o u l d be provided according to t h e total n u m b e r of
staffs and employees i n cl u d i n g reserves for fluctuation in number of
employees as well as extras for temporary staffs a n d interns.
♦ The entire floor should be water-proof, damp-proof, non-slippery, acid/alkaline-proof,
and non-abrasive.
♦ Floor end at wall mounting should be curved up instead of vertical raise, in order to
obtain better cleaning a n d sanitation result.
♦ The entire walls should be durable, easy for maintenance and easy for sanitary
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maintenance (vermin-proof). The entire wall s h o u l d be also water-proof, damp-proof,
and acid/alkaline-proof.
♦ Ceiling height should clear 2,400 mm (finished measure).
♦ Ceiling should be easy for maintenance and easy for sanitary maintenance
(vermin-proof), dew condensation and stain prevention as well. It should also be
carefully p l a n n e d in regard to sound-proof treatment.
♦ Lavatories
a. The distance between urinals next to each other s h o u l d cle a r 700 m m .
b. The dimensions of lavatory booth should clear the following figures and the
width of booth door should clear 650 mm;
i. Normal type: Width 900 m m x Depth 1,400 mm
c. The aisle between the rows of lavatory booths an d u r i n a l s s h o u l d clear 1,800
mm (wall to wall, fi n i s h i n g measure) when the rows are planned in parallel
facing each other without basin counter at the either side.
i. When basin counter is located along with the either row, the aisle s h o u l d
clear 3,500 m m .
ii. When basin counter is located independently, the allowance for aisle
s h o u l d clear 1,600 mm from wall.
d. When the rows of lavatory booths are planned in parallel facing each other
without basin counter at the either side, the aisle between t h e rows of lavatory
booths s h o u l d clear 1,600 m m.
J e. Basin counter should clear the depth 600 mm and the length is subject to the
plan. But the distance between the respective basins next to each other and
walls at the end of if any, should clear 650 m m. The height of basin counter
should be 800 m m .
J C. 3 . 6 . 3 . F I N I S H I N G REQUIREMENTS
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♦ F i n i s h i n g requirements for staff changing room except bathroom area a n d lavatories
should apply "Category-C" described in subsection C.2.1.4, FINISHING
R E Q U I R E M E N T S of G E N E R A L R E Q U I R E M E N T S for OFFICES.
♦ In regard to fi n i s h i n g requirements for bathroom area and lavatories inside staff
changing room, it should apply "Category-E" described in subsection C.2.1.4,
F I N I S H I N G R E Q U I R E M E N T S of G E N E R A L R E Q U I R E M E N T S for O F F I C E S .
C. 3 . 6 . 4 . F.F. & E. R E QU I R E M E N T S
¢ Appropriate n u m b e r of lockers
a. The size of locker: W 900 mm x D 600 mm x H 1,800 m m
b. The type of locker
i. For 3 persons in full size
ii. For 4 persons in fu ll size
i i i. For 6 persons in half size
c. Hanger bar, overhead rack, rack underfoot, mirror, tie hanger, hook for
umbrella and drop tray, a n d hook are normally fu rn i s h e d i n s i d e lockers.
♦ Appropriate n u m b e r of benches
$ Full scale mirror(s) at near entrance of changing room, and tatami-mat corner in
female changing room
♦ Lavatories
a. Sanitary waste bin at each lavatory booth for female
b. Dust box near o r u n d e r both basin and vanity counter
c. Adequate n u m b e r of vanity stools at vanity counter
¢ Other than described in subsection C. 3 . 1. 6 M&E REQUIREMENTS of GENERAL
R E Q U I R E M E N T S for EMPLOYEE FACILITIES, environmental conditions in staff changing
room i n cl u d i n g bathroom and lavatories w i ll be as follows; J
i. Locker area i n cl u d i n g shower cabins 250 lux

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ii. Basin counter (mirror) 2501ux
i i i. Vanity counter (mirror) 4001ux
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b. Air change
i. Locker area i n cl u d i n g shower cabins 20 Turns per h o u r
ii. Basin counter 20 Turns per hour
iii. Vanity counter 20 Turns per hour
¢ Sufficient number of two electrical outlets for floor cleanup, toilet bowl with
automatic bidet fu n ct i o n , a n d other usage a n d so on s h o u l d be p l a n n e d .
♦ Hot and cold water should be s u p p l i e d at each b a s i n .
♦ The toilet bowl and the water faucet brands/manufacturers which we recommend
will be "TOTO" or "INAX".
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C.3.7. STAFF DORMITORY
♦ Staff dormitory s h o u l d be the s l e e p i n g facility or t h e facility for taking a nap to a ll
night crews.
♦ Staff dormitory s h o u l d be established separately for male and female.
♦ It will be unnecessary a window at staff dormitory. In case staff dormitory have
window(s), it s h o u l d be furnished both sheer c u rt a i n a n d blackout c u rt a i n .
♦ Staff dormitory should locate next to staff changing room with convenient access
from staff entrance and service elevator h a l l. Or staff dormitory will be the extended
part of staff changing room.
♦ Staff dormitory s h o u l d be p l a n n e d according to the estimated n u m b e r of night crews.
a. 1.5-2.0 square meters per night crews, i n case double-deck beds are adopted.
b. 3.0-4.0 square meters per employee, in case cots are adopted.
c. The n u m b e r of double-deck beds or cots s h o u l d be provided according to the
total number of estimated night crews i n cl u d i n g reserves for fluctuation in
n u m b e r of night crews as well as extras for temporary staffs a n d interns.
♦ The entire floor should be water-proof, damp-proof, non-slippery, acid/alkaline-proof,
a n d non-abrasive.
♦ Floor end at wall mounting s h o u l d be curved u p instead of vertical raise, in order to
obtain better cl e a n i n g and sanitation result.
♦ The entire walls should be d u ra b l e , easy for maintenance and easy for sanitary
maintenance (vermin-proof). The entire wall s h o u l d be also water-proof, damp-proof,
and acid/alkaline-proof.
♦ Ceiling height s h o u l d clear 2,400 m m (finished measure).
♦ Ceiling should be easy for maintenance and easy for sanitary maintenance
(vermin-proof), dew condensation and stain prevention as well. It should also be
carefully planned in regard to sound-proof treatment.

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$ Finishing requirements for staff dormitory s h o u l d apply "Category-C" described in
OFFICES.
¢ Appropriate number of double-deck beds or cots with reading lamp, and shelf for
belongings
REQUIREMENTS for EMPLOYEE FACILITIES, environmental conditions in staff
dormitory will be as follows;
i. General 2001ux
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c.3.8. REST ROOMS (LAVATORIES) FOR STAFF
♦ Rest rooms (lavatories) for staff should be located adequately in all the BOH areas
such as follows;
a. Staff entrance area
b. I n s i d e staff c h a n g i n g room
c. Staff canteen and staff lounge area
d. Staff dormitory area
e. Other employee facilities area such as recreation room, clinic/first aid, and
barber/beauty parlor, a n d so on
f. Office area i n cl u d i n g station for banquet service
g. Food preparation area
h. M a i d station at each guestroom floor
♦ M a l e a n d female separation is mandatory for all the rest rooms (lavatories) for staff.
♦ For male
a. U r i n a l s area
b. Lavatories area
i. A hook a n d small shelf for belongings s h o u l d be furnished i n s i d e of each
lavatory booth.
C. Basin counter area
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For female
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a. Lavatories area
i. A hook a n d s m a ll shelf for belongings s h o u l d be furnished inside of each
lavatory booth.
b. Basin counter area
c. Powder area with vanity tables/counter and stools
i. Triple mirrors with s m a ll shelves for toiletries and i ll u m i n a t e d magnifiers

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at each vanity table or counter.
• H a n d dryer and/or h a n d papers may be furnished at basin counter.

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♦ Adequate size of service closet with lockable door in w h i c h s h o u l d be contained t h e
fixed mop sink with water faucet, cl e a n i n g equipment and supplies and other
toiletries s u p p l i e s .
♦ The direct eyesight s h o u l d be obstructed from the public area of BOH into the rest
rooms (lavatories) for staff.
♦ The ceiling height s h o u l d clear 2,400 m m .
♦ The distance between u r i n a l s next to each other s h o u l d clear 700 m m .
♦ The d i m e n s i o n s of lavatory booth s h o u l d clear the following figures and the width of
booth door s h o u l d clear 650 mm;
a. N o r m a l type: Width 900 m m x Depth 1,400 m m
♦ The a i s l e between the rows of lavatory booths a n d urinals should clear 1,800 mm
(wall to wall, fi n i s h i n g measure) when the rows are p l a n n e d in parallel facing each
other without basin counter at the either side.
a. When basin counter is located a l o n g with the either row, t h e aisle s h o u l d clear
3,500 m m .
b. When basin counter is located independently, the allowance for aisle s h o u l d
clear 1,600 mm from w a l l.
♦ When the rows of lavatory booths are p l a n n e d in parallel facing each other without
b a s i n counter at the either side, the a i s l e between t h e rows of lavatory booths s h o u l d
clear 1,600 m m .
♦ Basin counter s h o u l d clear the depth 600 mm and the length is subject to the p l a n .
But the distance between the respective basins next to each other a n d walls at the
end of if any, s h o u l d clear 650 m m . The height of basin counter s h o u l d be 800 m m .
♦ Vanity counter s h o u l d clear the depth 600 m m and t h e length is subject to the p l a n .
But the distance between the respective mirrors next to each other should clear
700mm. The height of vanity counter should be 700 mm which will fit with
appropriately designed vanity stool.
$ F u ll scale wall mounted mirror s h o u l d be furnished at the appropriate part of each
rest room for staff (mostly n e a r the entrance).
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♦ F i n i s h i n g requirements for rest rooms (lavatories) for staff s h o u l d a p pl y "Category-E"
♦ Sanitary waste bin at each lavatory booth for fe m a l e
♦ Dust box near or u n d e r both basin a n d vanity counter
♦ Adequate n u m b e r of vanity stools at vanity counter
REQUIREMENTS for EMPLOYEE FACILITIES, environmental conditions in rest rooms
(lavatories) for staff will be as follows;
i. B a s i n counter (mirror) 2501ux
ii. Vanity counter (mirror) 4001ux
b. Air change
i. Basin counter 20 Turns per h o u r
ii. Vanity counter 20 Turns per h o u r
¢ Sufficient number of two electrical outlets for floor cleanup, toilet bowl with
automatic bidet fu n ct i o n , a n d other usage a n d so on s h o u l d be p l a n n e d .
Hot a n d cold water s h o u l d be s u p p l i e d at each b a s i n .
♦ The toilet bowl a n d the water faucet brands/manufacturers which we recommend
will be "TOTO" or "INAX".
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C.3.9. EMPLOYEE'S U N I O N OFFICE
C. 3 . 9 . 1 . F U N C T I O N A L CONCEPT
I n accordance with market survey, a n d local codes a n d regulations, employee's u n i o n
office s h o u l d be established for the purpose of the activity of employees' u n i o n .
♦ The following functional spaces/areas are necessary to be allocated at employee's
u n i o n office.
b. Working area for c h a i r m a n , deputy c h a i r m a n , and chief secretary (three or fo u r
private booths)
c. G e n e r a l working area for secretariats of the employees' u n i o n with space for
office automation e q u i p m e n t a n d storage for fi l i n g cabinets, if necessary
d. One meeting room for 10-12 persons
e. One drawing/interview room for 4-6 persons
¢ Employee's u n i o n office s h o u l d locate with easy access from/to staff canteen (staff
cafeteria) and staff changing room.
♦ Finishing requirements for employee's union office should apply "Category-C"
C. 3 . 9 . 4 . .F. & E. REQUIREMENTS
♦ Reception area
a. Reception counter with working desk, chair, personal computer, a n d intercom
b. Appropriate n u m b e r of sofa(s) and/or settee
C. B u ll e t i n board(s) at the wall
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♦ Working area for c h a i r m a n , deputy c h a i r m a n , a n d chief secretary
a. Working desks with chairs, personal computers, electric calculator, and
intercom
b. Appropriate n u m b e r of fi l i n g cabinets
♦ General working area for secretariats of the employees' u n i o n
a. Appropriate n u m b e r of working desks with chairs, personal computers, electric
calculator, a n d intercoms
b. Multifunction products (all-in-one inkjet printers which has color/monochrome
printer, scanner, copy, and fa c s i m i l e )
d. Wardrobe
♦ Meeting room
a. Rectangular meeting table for 10-12 persons with c h a i rs
R E Q U I R E M E N T S for EMPLOYEE FACILITIES, e n v i ro n m e n t a l conditions in employee's
u n i o n office area will be as follows;
a. Noise criteria 40 dB(A) / N - 4 0 / 35 NC
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C.3.10. RECREATION ROOM
C. 3 . 10 . 1. F U N CT I O N A L CONCEPT
♦ In accordance with market survey, and local codes and regulations, recreation room
should be established for the purpose of employees' recreation and employees'
health enhancement.
♦ Recreation room will open d u r i n g day t i m e and during working days a n d it will be
considered to be used as multi-function ro o m .
♦ Recreation room s h o u l d be controlled a n d supervised u n d e r personnel office.
♦ The following functional spaces/areas are necessary to be allocated at recreation
room.
a. Multi-functional area
b. Storage
♦ Recreation room s h o u l d be located adjacent to personnel office a n d with easy access
from/to staff canteen (staff cafeteria), staff lounge, and staff changing room as well.
♦ F i n i s h i n g requirements for recreation room s h o u l d apply "Category-C" described in
a. Storage "Category-D"
C. 3 . 1 0 .4 . F.F. & E. R E Q U I R E M E N T S
♦ Appropriate n u m b e r and/or kinds of recreational e q u i p m e n t such as followings;
a. Table-tennis table with ping-pong ball(s) a n d rackets of table-tennis
b. Board games s u c h as "chess", "shogi", a n d "igo"
c. Billiard table with cues and balls
• Appropriate number of stacking meeting tables with caster, and folding pipe chairs
a. The size of the table may be W 1,800 mm x D 450 mm x H 700 m m
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♦ Other than described in subsection C . 3 . 1. 6 M&E R E QU I R E M E N T S of GENERAL
REQUIREMENTS for EMPLOYEE FACILITIES, environmental conditions in recreation
room will be as follows;
i. Storage 200Iux
b. Air change
i. Storage 5 Turns per hour
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C.3.11. C LI N I C / FIRST AID STATION
♦ In accordance with market survey, and local codes and regulations, clinic/first aid
station should be established for the purpose of employee's first aid, medical
consultation, p r e l i m i n a ry m e d i ci n e preparation for light and o r d i n a ry diseases, and
counseling.
♦ Clinic/first aid station will open during day time a n d during working days and it will be
considered to be permanently stationed by one doctor, one or two nurses or assistant
nurses, a n d one counselor.
♦ Clinic/first a i d station s h o u l d be controlled a n d supervised u n d e r personnel office.
♦ The following functional spaces/areas are necessary to be allocated at clinic/first aid
station.
a. Reception area i n cl u d i n g waiting space
b. N u rs e station with working desk(s)
c. Doctor's surgery (consultation room)
d. Napping room
¢ Clinic/first aid station should locate with easy access from/to staff c h a n g i n g room,
staff entrance, and service elevator h a l l.
C. 3 . 1 1. 3 . F I N I S H I N G REQUIREMENTS
$ F i n i s h i n g requirements for clinic/first aid station s h o u l d a p pl y "Category-B" described
in subsection C. 2 . 1. 4 , FINISHING REQUIREMENTS of GENERAL REQUIREMENTS for
a. N u rs e station with working desk(s) "Category-C"
C. 3 . 11 .4 . F.F. & E. R E Q U I R E M E N T S
♦ Reception area i n cl u d i n g waiting space
a. Reception counter
b. Appropriate n u m b e r of sofa(s) and/or settee(s)
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• N u rs e station
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a. Appropriate n u m b e r of working desks with chairs, personal computers, electric
calculator, a n d intercoms
b. Multifunction products (all-in-one inkjet printers which has color/monochrome
printer, scanner, copy, and facsimile)
c. Appropriate n u m b e r of cabinets for files, first aid kits, a n d so on
i. The size of cabinet may be W 900 x D 450 x H 1,800
♦ Doctor's surgery (consultation room)
a. Working desk with chair, personal computer, electric calculator, a n d intercom
b. Chair(s) for patient
c. Wardrobe
♦ N a p p i n g room
a. Tow medical/care beds with contract c u rt a i n in order to divide area and keep
privacy of each other.
REQUIREMENTS for EMPLOYEE FACILITIES, environmental conditions in clinic/first aid
station will be as follows;
i. N a p p i n g room 2001ux
b. Noise criteria
i. N a p p i n g room 40 dB(A) / N - 4 0 / 35 NC
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C.3.12. BARBER / BEAUTY PARLOR
C. 3 . 1 2 . l. FUNCTIONAL CONCEPT
♦ In accordance with market survey, and local codes and regulations, barber/beauty
parlor s h o u l d be established for the purpose of employee's convenience.
♦ Barber/beauty parlor will open during day time and during working days. And
Barber/beauty parlor will be operated and managed by the third party according to a
business entrustment contract, or a leasing contract.
♦ Barber/beauty parlor should be controlled and supervised u n d e r p e rs o n n e l office.
♦ The following functional spaces/areas are necessary to be allocated at barber/beauty
parlor.
a. Reception area with appropriate space for waiting
b. Cutting h a i r area with barber c h a i r ( s ) , and b a s i n ( s ) for s h a m p o o
c. Storage
♦ Barber/beauty parlor s h o u l d locate with easy access from/to staff changing room a n d
staff entrance.
♦ F i n i s h i n g requirements for barber/beauty parlor should apply "Category-C" described
in subsection C. 2 . 1 . 4 , FINISHING REQUIREMENTS of G E N E R A L REQUIREMENTS for
O F F I C E S other than the following area.
a. Storage "Category-D"
C. 3 . 1 2 .4 . F. F. & E. R E Q U I R E M E N T S
• Reception area
a. S m a ll reception counter with cash register, cash tray, and intercom
b. Appropriate n u m b e r of sofa(s) and/or settee(s)
J • Cutting h a i r area
a. Barber chair(s)
J b. B a s i n ( s ) for s h a m p o o with m i r ro r
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c. Wagon(s) for equipment with caster
d. Sterilization device for razors, a n d scissors
¢ Storage
a. Appropriate n u m b e r of cabinets for linens, equipment, and supplies such as
shampoo a n d conditioner
♦ Other than described in subsection C. 3 . 1. 6 M&E R E QU I R E M E N T S of GENERAL
REQUIREMENTS for EMPLOYEE FACILITIES, environmental conditions in
barber/beauty parlor will be as follows;
i. Storage 2001ux
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D. APPENDIX
D . 1. AREA PROGRAM FOR BOH OFFICES
The SQM areas listed below are a g u i d e l i n e for 250 guestrooms and GFA: 30,000 sqm.
BOH Offices sqm pax
Executive Office
Reception & Greeting 20 1
G e n e r a l Manager (Private room) 25 1
Asst. General M a n a g e r (Private room) 15 1
Executive Secretary with Reception 15 2
Meeting Room 25
total 100 5
Front Back Office
Director of Room (Private room) 15 1
Front Office Manager (Private room) 12 1
Revenue Manager (Private room) 12 1
Working Area 46 5
Reservation Office 35 5
Telephone operator room 15 3
C l o a k / Baggage room 30
Safety deposit room 10
total 175 16
Sales & Marketing Office
Director of Sales & Marketing (Private room) 15 1
Asst. Director of S&M (Private room) 8 1
Sales M a n a g e r 6 1
PR Manager 6 1
Working Area 70 10
Greeting (Meeting) Room 15
total 120 14
Food & Beverage Office
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Director of F&B (Private room) 15 1
Asst. Director of F&B (Private room) 8 1
J F&B Manager 6 1
Working area ( I n cl . Chef's desk) 31 5
Banquet Service (Catering) office 20 3
J total 80 11
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BOH Offices sqm pax
Accounting office
F i n a n ci a l Controller (Private room) 15 1
Asst. F i n a n c i a l Controller (Private room) 8 1
Accounting Manager 6 1
Chief Analyst 6 1
Working area 75 8
General Cashier 15 1
Storage for document 25
total 150 13
Personnel Office
H u m a n Resources Director (Private room) 15 1
Asst. H u m a n Resources Director (Private room) 8 1
Personnel Manager 6 1
Training Manager 6 1
Working area 25 4
Interview room 12
Training room 60
total 132 8
Purchasing/Receiving Office
L o a d i n g / U n l o a d i n g Deck so
Purchasing Manager (Private room) 15 1
Working area 25 4
Receiving room 15 2
Garbage
Trash holding area 40
Kitchen garbage refrigerator 10
Garbage can washing room 10
Empty bottle/Can room 15
total 180 7
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Steward Office and Storage
Steward Manager 10 1
Storage 55
total 65 1
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BOH Offices sqm pax
Housekeeping Office
Executive Housekeeper (Private room) 13 1
Working area for Housekeeping 25 4
L a u n d ry Manager 12 1
Working area for L a u n d ry 10 2
Housekeeping storage
Li n e n storage 60
Lost & fo u n d storage 10
Guest room supplies/consumables storage 15
M i n i bar storage 10
Rental e q u i p m e n t storage 10
C l e a n i n g utensils storage 10
L a u n d ry 400
( I n the case of outsourcing l a u n d ry ) (100)
Soiled Li n e n room 25
total 600 8
Security Office·
Chief of Security 6 1
Working area 20 4
Timekeeper 4
Fire Control 65
total 95 5
Engineering Office
Chief Engineer 15 1
Working area a n d meeting room 75 4
Engineer Workshops 70
Engineer Storage so
total 210 5
IT Office with Server Room
IT Manager 10 1
Working area 20 2
P B X / Server Room 40
total 70 3
Print Shop 20
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D.2. BOH OFFICES LAYOUT
D.2.1. ADMINISTRATIVE OFFICES
♦ Executive Office
♦ Sales & Marketing Office
♦ Food & Beverage Office
Food & Beverage Office
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Sales & Marketing
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BOH Offices Layout
D.2.2. FRONT BACK OFFICE
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BOH Offices Layout
D.2.3. ACCOUNTING OFFICE
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BOH Offices Layout
D.2.4. PERSONNEL OFFICE
1760 I80
UMAN RESOURC
F10SK5P19/10 BY O T H E
•
I T AID R019
F10/S49/P19C1
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BOH Offices Layout
D.2.5. H O U S E K E E P I N G / LAUNDRY OFFICE
♦ Housekeeping Office
♦ L a u n d ry Office
Housekeeping Office
L a u n d ry Office
ED L N E v
HOLDING
pt-07
F25/SK 1 D / P 1
n•
±MICAL
RE A-0B
HOUSEKFFPING
STORF F.33
F25/SK10/P19/C8
F29/SK 1 4 / P 1 8 \ C 1 7
b - 4 . 2 0o
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-p · 8 4 , 1 s
- - =
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ere to so2-220 l
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BOH Offices Layout
D.2.6. P U R C H A S I N G / RECEIVING OFFICE
Loading/ Unloading
I
. j
I
Purchasing Office
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BOH Offices Layout
D.2.7. GARBAGE (Trash holding, Garbage refrigerator, Can washing and Empty bottle)
R O LL E R S HTIER
( A U T O N A TI C )
GARBAGE [
TRUCK
- -1---r-
DRY
\
6AmaA« g \
\
CR�1
\
WET GARBAGE
D CHILLER
+8 'C
b+ 0 ] 3 0
4p+025 I
r
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REccuNG pg I
AREA F I
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LOWA..rr4tot +
el. r et4: '
GARBAGE
4@Lb[Ne
AREA
Ac
35,50 50M
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BOH Offices Layout
D.2.8. SECURITY OFFICE
r s'.��\'.�
4.0$04Kd
.D.
1
' + @
p+1.00
@==
D.2.9. IT OFFICE WITH SERVER ROOM
4000
EULLUING C ON I H O L
SYS7FAM
F28/SK5/P1
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b+20,20
p+205
OFFICE STDHE
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BOH Offices Layout
D.2.10. ENGINEER OFFICE (Engineer Office, Engineer Workshop, Engineer Storage)
c it
-kb
6
< c,
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ENGINEER/N
woes+qP
t
4!
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- ll!Gi�EaiiiG
PARTS 'E
' 27 4 0 ? 5 0 4
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BOH Offices Layout
D . 2. 1 1 . STAFF CHANGING ROOM (Lockers, Showers, Lavatories for Male and Female)
. I
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BOH Offices Layout
D.2.12. STAFF D I N I N G ROOM
b □□□□
lire
+ 84,2,
+ 84,15
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BOH Offices Layout
D.2.13. GUESTROOM FLOOR SERVICE STATION
[l s 2
Pantry Linen Trolley
Ice-cube m a c h i n e Mop s i n k
Water boiler
S i n k etc .
"
D.3. BOH F I N I S H I N G SCHEDULE
This is only the s u m m a ry of the BOH fi n i s h i n g schedule.
LEGEND;
TC: Tile Carpet
VT: Vinyl Tile
E M P : E m u l s i o n Paint
EXP: Epoxy Paint
WP: Wall Paper
AT: Acoustic Tile
WT: Washable Tile
Door
Location Opening Floor F i n i s h Wall F i n i s h Ceiling F i n i s h
Width
(mm)
Executive Office
Enclosed Office 900 Carpet WP AT
General Office 900 TC WP AT
Meeting Room 900 Carpet WP AT
Front Back Office
Enclosed Office 900 TC WP o r E M P AT
General Office 900 TC WP o r E M P AT
Telephone Operator Room 900 TC WP or E M P AT
C l o a k / Baggage room 1500 VT EMP EMP
Safety deposit room 900 Stone WP or E M P WP or E M P
Sales & Marketing Office
Enclosed Office 900 TC WP or E M P AT
Promotional material a n d 1200 VT or TC EMP EMP
Work Shop
Reservation Office 900 TC WP or E M P AT
Banquet Service Office 900 Stone WP or E M P AT
F o o d_ & B e v e r a g e Office
General Office 900 TC WP or E M P AT
"
"
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J
Door
Location Opening Floor F i n i s h Wall F i n i s h Ceiling Finish
Width
(mm)
Accounting Office
General Cashier 900 TC or VT EMP AT
Storage for document 1200 VT EMP EMP
Personnel Office
Interview Room 900 TC or VT EMP AT
Training Room 900 VT EMP AT
P u r c h a s i n g / Receiving Office
Loading/ Unloading VT EMP EMP
w/Guard rail
General Office 900 TC or VT EMP AT
Garbage 1800 Shield concrete EMP WT or E M P
Steward Office
Storage 900 Shield concrete EMP EMP
orVT
Housekeeping Office
G e n e r a l Office 900 TC WP or E M P AT
Li n e n / Uniform Room 1800 VT EMP AT
Housekeeping Storage 1500 VT EMP EMP
L a u n d ry 1800 VT EMP AT
Soiled Linen Room 900 VT EMP EMP
J
J
Door
Location Opening Floor F i n i s h Wall F i n i s h Ceiling F i n i s h
Width
(mm)
Security Office
Enclosed Office 900 VT EMP AT
General Office 900 VT EMP AT
Timekeeper 900 VT EMP AT
Fire Control 900 Computer Floor EMP AT
Engineering Office
Engineer Workshops 1800 EXP EMP EMP
Engineer Storage 1500 EXP EMP EMP
IT Office
Enclosed Office 900 Computer Floor WP or E M P AT
P B X / Server Room 1200 Computer Floor EMP AT
Employee Facilities
Staff Canteen & Lounge 1500 TC WP AT
Staff Changing Room 900 VT EMP AT
Staff Shower & Lavatory 900 Tile with stein Ceramic Tile WTorEMP
prevention
Staff Dormitory 900 VT EMP AT
C l i n ic 900 VT EMP AT
U n i o n Office 900 TC WP or E M P AT
Staff Barber 900 VT EMP AT

J
Door
Location Opening Floor Finish Wall F i n i s h Ceiling Finish
Width
(mm)
Common
Guest Floor Service Station 900 VT EMP AT
Service Station Lavatory 750 Tile with stein Ceramic Tile WT or E M P
prevention
Service Corridor VT EMPwith EMP
Guard R a i l
Service Lift Lobby VT EMPwith EMP
Guard Rail
Fire Staircase VT EMPwith EMP
Guard Rail
Storage 900 VT EMP EMP
-1800
Driver's Room 900 VT EMP EMP
I
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D.4. TYPICAL KITCHEN LAYOUTS
D.4.1. FOOD STORAGE, PRE-FABRICATED REFRIGERATOR AND FREEZER
D .4. 1. 1. Layout plan
hulk -in freezet
I
J
FOOD STORAGE, PRE-FABRICATED REFRIGERATOR A N D FREEZER
D .4 . 1. 2 . Kitchen E q u i p m e n t List
I.
0
Si2¢ (mm) ?
.......
I
c
J o Name o items 0
Width Deptt Height :::,
U
c
E 1' T c - t a n k $Im1K w i th drain boards 1 8 0 0 750 850 1

0
0
'- 2 Ta b l e w i th drawers 1200 750 850 2
.-
L
'Tabletop
3 digital scale 1
q
>
·-
- 4 Fl o o r digital scale 390 7 1 2 773 1
0
c
5 C a rt 1200 600 850 2
z
6 Shelf (4 levels) 1 5 2 0 610 1830 3
{ )
E 1 W a l k -- i n refrigerator 3600 2100 1
0
{ )
0
L
2 Walk Ir refrigerator 2/00 5400 1
( )
cJ 3 W a l k -i r r e f ri g e r a t o r 5400 3600 1
c::
)
N
Q)
4 Walk-it freezer 2700 3600 '
'\ 1
Q)
'- 5 S h el f (4 levels) 1 2 2 0 6 1 0 650 5

• \
• 0J 6 Shelf (4 levels) 1380 610 16.30 2

c
;
·
r 7 5helf (4 l e v el s ) 1 5 2 0 6 1 0 ' 6 3 0 9
"-
[J_)
0
8 Shelf (4 levels) 1820 6 1 0 630 8

'-1-
q
'-
9 Shelf (4 l e v el s ) 1820 610 '830 1 4
· o Shelf (4 levels) 1 5 2 0 6 1 0 830 3

0
•
0 1 1 Topped rack 3720 592 ' 900 1
E
0
o
l
u
'-
o
+-'
1M
0
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D.4.2. PREPARATION KITCHEN
D . 4 . 2 . 1. Layout p l a n
Pre arrion
85c 5275 }
12125
"
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PREPARATION KITCHEN
D . 4 . 2. 2. Kitchen E q u i p m e n t List
s;i
Sia (irm' :.
t
Name «f terrs
3
/ width Depth Height
•
wllk --it ¢ )
f 1 /I ' t e t d t t i t tetiaet tot 4C 5'0 I
r
2 [Preparation ¢ l
walk-in 'reezer 540 270 I
.± Stiel' (4 level} 1!20 610 1 ES 6
E 4 /S h el ' (4 levels} 1820 510 16,30 7

II
e 5 /S h el 4 levels' 1720 65 1 O 1E10 I
-" 13160
f /Steriluer cabinet 540 550 1
8
u
7[ S h el : (H lnwnla} 1770 510 18,10 1
di
t.
BIFlsh--tar « 1200 750 50 I
9/ t p e r shelf 1 2c.0 150 '1she 1

Ee
' ;/ F i s h- s i l k 18 TO 80 1
1 1 l/ p p «r shctf 160 350 '1heh) 1
2[Table rN 0 0 I
' /U p p er 1h a lf 750 350 shat) 1
1 4 IC el d table 19£0 6CO E$0 2
'5 abls 150 6C0 850 2
' E[ S h ed + l4 levnl' 101 610 1.0 1
,
7 ]8 . Croan [Electrolysis water aereraicn de·ice) 2CG 95 350
' [ ? -- r i n k with drain honrdn 154.0 750 50 I
19 Upper shelf 1 5C& 350 '1shot) 1
,
2¢ Larae-size uinless sirk wrh 4-abapd dart in thc frrnt 18€ 750 550
2Hupper helt 18G 90 '15let) I
22 able stth drawers 1 20 750 550 1
75 Upper hett 1& 5:0 'I5her') I
24 Vaxuim packer 560 7¢0 470 1
2! able 6.0 ro 0 I
� I [Preparatin walk-in refriarrator 5250 J'50 ( ) I
i! Z 'tebutctioh walk iti reezel 32w 2£o t ) 1
3/ h e# (4 lcvnls} 1520 610 1610 2

±
r
4 [S h el : (4 levels} 1bzU 610 1E0 2
5 /S h el ' (4 lovels; 1820 610 1650 7

£
.a 6/ t el '4 levels! 1220 610 1 E$ 0 2
,
$ 7 [S h el ' 14 lavels} 13 610 1630
£ I Sherilunr zabinet 4c 5!0J 19co0 I

1'
9/ S h el ' 4 levels} 1220 610 1830 I
t
Sinode-tank sink 1200 75 50 I
2
'
1 1 [U p p er shelf 1 200 350 {15he)
,
nblo 120 75
0 850 1
·2
3 Upter :helt 12C0 350 {15le'l I
14 nblc ith drw¢rs 120 75 850 1
' : UJptet 1alls 1 27U 3 '15bet') I
' 6 Var racker 560 730 470 1
P Celd table 15£0 6.0 Ro 2
8 able 150x 61 850 1
19 able 75 62 E50 1
20 Bucher :able 75 600 350 1
21 Shel' i4 Jevnln! 107 6'(T 18,10 1
z H. Croar [Electralysis water qererien device 2UN 595 40 1
73 2--sink with drain bonrds 150. 750 50 t
2+ Ubter hett 1 50X JU '15het) I
25 nblr 18 750 E50 1
26 Upt:et shelf 182 30 '15he) I
27 Slr 675 6012 613 1
2B Tabln with drawer IX Pl Ro I
29 Upper shelf 1 80 35
0 '1Shot) 1
3. Meer chrpuer 755 175 51 I
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D.4.3. BAKERY AND PASTRY KITCHEN
D .4 . 3 . 1. Layout p l a n
[lee cream roor]
'
./.
-= uuu
lPastr
[ E l e ry_ r a o r ]
r + +
its.ta
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BAKERY A N D PASTRY K I TC H E N
D.4.3.2. Kitchen E q u i p m e n t List
� 5in [trtn} ¢ size {tr)

0 "'
0 2
EI we. iame of iterrs t 5l e. an of items t
p
d
width Jeptt Height 3 width Depth Heigt 3
L U
0 <.
z '[Pre1ar diof glk - reftirot 375° 26D0 ( ) 1 1 Fmidae--freezer 150C 8.c 195¢
!
£
• £
2[ S I +l r '4 level}' BX 610 1+50 4 8 lLndet --caur tet ctitte:
12qt Pu HE 2
$/felt /4 levels} 'B2° 610 I&.0 7 F i l re car terr 03 H5! 1.5ot.
4 BS t ol i [4 lo»wrl} 610 18.0 ; 4 as:nritor 1 1!

� '52' 6 1 ' ' +
.'
5tel' {4 lcwrl) 22c 10 1.0 1 Sterilization ard storaau charnber 'nr Lrtcnsil 1!or I£ 190¢
'
[Cabiret '60° 500 18co 4 ± 5j Under -courter dinct 1a00 7¢ 95¢
7 C a r. 93 800 850 J 7I L p p er shsli 1300 15¢ 'Shelf,

'.
3[Sterilizer cabinet ·30¢ 750 1900 1 8/ F i p e stelf 150c 15¢ 'Shelf'

'
3 [Flqe-trezet 76£ 800 1950 1 3/Ta--tank sink 1500 75¢ 85¢ 1
1i; [lee travel 6¥ '00 80 I
'/under--caret cabin.st '50¥ /hD 8 4
1?[dur-caurir cabintt '50: 850 2

''0
I 5 /C a r '50: rn 8 2
1 4 [Tatl '83° 750 850 4
1 5 lF l u r cart 56° 810 585 2
1 5 /Mixer 72¢ €52 1222 I
1 7 /ll«e t 60¥ 835 1290 1
1Spal mist 6:: 9UL 1154 I
3 li e·v e r sa shret 275: 6t0 1cs

1
20 Mnct anical dividnr ard rtandnr B. 5/0 1540 t
2 ' [T a bl e 0 750 850 t
22 Irdctin plat 33 3.36 50 2
23 Table with drawers ' 50° 750 50 1
24 2-sirk 50: 750 850 1
25 Ver:lcal proofer 76: 960 1950 1
25 Lou:h cendtiner I6: IUHu 1920 2
Electric: le:k cver '3 157D 1P2& 2

2'
2 Rock 50X 600 1 5c0 4
25 Single--tani« ink wth rin bard '27° 750 850 1
30 Pot & pan asher 'ox 895 1790 1
3 ' /2 ra i n bzord 9
0 % 750 850 I
5 Size (rm} 2
.;
5l o Name rt jterr :
idtt Jept/ [Hrintt
JI
±
i! I [Preparior nalk-n refriera:or ( )
36¥ 2600 I
1i 2 /F r0 p r i o r al in 'razer 360: 2600 (

J 1
n
3 /S h el f {4 levels '·82¢ 610 1810 4
a 4 [S F e l t {4 le»els} '52: 610 1€30 3
ESlelt {t levels' '38r 610 160 1
i llrn tlket 6.¥ :0D ±.'C 1
/Mixet 2E 692 222 I
[Floe-frezt 76¢ 00 '950 I
3 / at n r-c o cl a d condor scr 1
1 /R a c k 50 600 16c 2
· '[ E l e ct r i c deck cven • 3150 970 1720 I
12/last raez±r 20. 1150 1980 1
1 LL nder--aul et c a bi n e t
'5 750 8
0 4
H Cold tal:le (both ale} 'DX 9DI 8H

a I
1 ; [C o l d table (both sile,' 900 8¢ I

• 50:
15 2-5irk ' 20: 750 850 1
17[Tatle wth drawers '60 750 850 1
1[Tatletcp mixer 24 593 350 2
I 2 [G a s table 90° 750 850 1
20 'Tatle · 2 0. 750 850 I
'[llctin p»lite 3¥. 5.56 �g 2
Sterilizer znliret '3ox '90 1900 I
Car; ,¥ 60n 80 2
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& Fu n ctio ns for OKURA Brands Page 299
D.4.4. COLD KITCHEN FOR BANQUET KITCHEN
D.4.4.1. Layout plan
Storage chamber
for finished foods
J
COLD KITCHEN FOR BANQUET KITCHEN
D .4 .4 . 2 . Kitchen E q u i p m e n t List
L
Size (rm)
0 2
t
5l o Name of items
c
L)
Width Depth Height
I...

c
{ )
c a « -- i r freezer 4150 2700 I
cJ
C: ( )
c 2/a'« ir refrigerator 5350 4150 '
� (
8050 3600 )
3la.«-ir refrigerator
c2
7 4/ S e l f (4 levels} 180 613 16.30 1 1
s
c2 5/ S h e l ' (4 levels} 1520 610 1 6 50 3
610 1
6 5rel (4 levels} 1720 1630
•
.2
7 Sh e l (4 levels 1520 610 1830 3
8/ S F e l t (4 lcvcls) 1070 510 1830 3
9 1C a b i n e t 1800 750 1800 f
750 t
1 0 2-5irk with drain boards 1800 850
\
dpper shelf 1800 350 ' 1 S h e l f }
' '
12 Sterilizer c a bi n e t 1 30 0 750 1 900 i
1 3 Rcrigera:or 1500 800 1950 i
1 4 Corbi owen {care cortrel,' 847 77 1 1017 1
15 Corbi 0vet base 845 /00 696 1
«
16 Table 1200 750 850 t
1 7 Jpper shelf 900 3 5 0 { 1 s h el f )
1 8 inductior plate 1200 70 850 +
19 Table with sin« 1200 750 850 I
2 Jpper shelf 1050 550 ( 1 S h el f }
2 Z-irk 1500 750 850 2
22 Table 1500 750 850 4
2 3 Cold table 1500 750 850 4
24 Vacuarn packer 560 700 470 ;
25 Cart 750 600 850 +
26 Mier 584 762 1264

4
27 Sink 5CU 750 850

I .
28 dpper s h el f 6CC $50 ' 1 S h el f)
29 Cold table 5c0 750 850 i
40 Food cutter 5/ 5/2 445 1
I
5' Jpper shelf 500 350 ' 1 S h el f) 1
32 Tabletop rrixer 270 340 415 1
45 Tabletop cutter & mixer 280 540 48 ')
34 Slicer 6CC 500 41 0 0

J
'
35 Table '500 750 850
'
36 Jpper shelf 500 350 ' 1 S h el f } +
37 Srelt (4 levels) ·070 6'0 1830 <
38 Cold food cart 6&0 90 1 790 5
' l
� J
J
D.4.5. HOT KITCHEN FOR BANQUET KITCHEN
D . 4 . 5 . 1. Layout P l a n
[ C hi l l e d c h a m b e r ]
$/
8
+
C ·9I £
S o; p
sauce
& '1t
· [ "
\tt
d 49
20a
·.l . I
J
J
HOT KITCHEN FOR BANQUET KITCHEN
c Sha (mm}
2 E
'i
[ w Natt t itet
c
r
idth Detl Height
• 3
4f
( )
u ' I' a 4 in freezer 3600 2730
r I
"
0
2la « in refrigerator 5430 3620 € )
(
¥ $ lN « - i n retrier:or 4500 3520 J
c 4 lS h e l t I4 levels) 1820 5'0 1530 5
"
0
0 [Shel- l4 levels) 1520 6'1 16.0 4
&[ S h a l f (4 levels) 1070 50 1 5. 1 0 I
d
.,;; 7[ S h e l (4 levels) 1520 5'0 13.30
S
·,;
[ S h el I4 levels) 1220 5 ': 0 1330 J
% 9/ h a l l4 [cwnlr) 1070 6'0 1 B. 5 0
T
j
EA l c o raker 1 08 ? 820 2222
1 08 7 862 1430
""
J::
I ' // c e maker
12/cum pc«er 560 7330 470

'
.
1 3 «C a r t 750 600 350
' 4 IC a ti r et 120 750 1300 2
I5 [Gu lo ruruc 1 80 0 I0 4'0

1
16 [3team 0up «ettle 921 rs.J 914
1 ?7 1t e a r uuIp ettle 1 09 2 976 9 1 4
18 /Steam A0up «ettle 1 1 $ 4 972 118
19Stear soup «ettle 1245 927 '219

'
20 Gas braisirg pan 13'0 30 350 2
?'[erirrator 1 r3I 800 1350
22 Ta±le 750 750 850 2
23 Car ti aoen {care outrel] 347 77% 107 2
24 Corbi oven base 845 700 596 2
25 Blast ctiller 1300 1 20 5 2120
'
26 Corrti a»wn {are vantrcl} 8 /' 9 '91 1462 2
27 Catt 1200 690 8:0) 3
28 2-slrk 1200 750 850 I
29 Cold zable 1 30 0 600 950 2
30 Table 1 20 0 530 350 4
$' Tatlc 1 20 0 370 50 a

32 Chat al 8654 970 850 2
)
J. Grt Ittur 88f $70 850
!
4 at:le 864 $70 850
J5 Gas fryar 432 970 360 2
J6 Gos ranqe 854 970 850 2
57 Gns ranqc 75d 90 8h0 2
38 Gus 1anuc 854 970 850 2
1
. Electric: sulqroqn.der 100)0 395 4.30 2
4C Utensil mack
't
4 '/Three-tank si r « uih drain boards 2 10 0 750 350
42 Pre-rinse unit
'
'
4.$ UJppcr shelf 1200 30 i 1 5 h i e# : )
'
44 Pot pr washef 1490 835 1935
45 Sterilizer cabinet 1.30 750 1900 '
4¢ Sirk +itt drain boards 1700 750 350
47 Pipe shel 1 20 0 350 [ ( 1 S h el ' '
48 Mir p e w over 422 475 ¥
49 Miracle ovrt b(se 450 1 5 (15het·) t
5c Table th drawers 1500 750 850 1
350 (1Shel')
5' Jpper shelf 1050
.
52 UJpper s h e lf 1200 350 1 Shel
I
5 Tall 1200 750 550
5# Scap ccelr 2 10 50 250 I
5£ Under -cuttet cubitt 1500 500 850 2
5 Hot foed err: 60 3'0 1 7g0 17
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D.4.6. DISH WASHING AREA FOR BANQUET KITCHEN AND STEWARD STORAGE
D . 4 . 6 . 1. Layout P l a n
D .4 . 6 . 2 . Kitchen E q u i p m e n t List
c •
c
Size (r) , .
-+-"
u No. Name of items M O D E L
e
Q)
W i d th Depth H ei c h t •
U

c
C
1 S oi l e d t a bl e 265¢ 750 850
%
0
� 2 Rack shelf 20¢ 550 (Shelf) 2
;
J
£
3 Rock shelf 1800 550 ( 1 S h el f )
£-
0
4 Pre-rinse unit 1
0
c
CJ ,) Corveyer-type dishwashor K2C0VAPIY 2350 955 7 0 1 0 '
n 6 Clean table 1800 750 850
7 R6ck sh e l f 1600 400 ( 1 5 h e I f )
'·
8 S h el f (4 l e v e l s ,) C S U 4 4 5 0 7V 1520 610 1830
.
9 [C o r v e y e r -type dist w a s h e r 8460APZYC 7100 1020 2 0 1 0
.
10 Silver sink 180¢ 750 850
.
: j
Silver v a r n i sh e r 920 620 83 6 5
1 2 S h el f (4 l e v el s ) €SU44457V 1220 610 1830
1 3 Rotary stocer Lr-3CO 330 1700 2400 3
r,
14 Cart 120G 600 850

5 LT-3CO 3:30
1 Rotary stocer ·700 2400 2
0
0
L.
c
2
2 'Topped rack 3720 1592 1900 2
c..,
0
4
3 C a bi n e t 130¢ 750 1800
0·1
4 Cabinet 150 750 1 8 0 0 2

-0
0 a
c 5 Cabinet 180 750 1 8 0 0
LL
_ . I

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D.4.7. BANQUET PANTRY
D . 4 . 7 . 1. Layout Plan
1.3000)
D.4.7.2. Kitchen Equipment List
c 2>
0 Size (mm)
e
:
0
c
No. Name of items 0
Q
CD
Width Depth Height

c
2
I....
_,_. 1 Walk-in r e f ri g e r a t o r 2700 2250 € )
1
c
0
,.. 2 Shelf (4 levels) 1820 610 1630 1
.+-'
3 Cold sh o w c a s e 1800 780 1900 2
Q
cr 4 Bar sink 1200 750 850 1

c
0
5 Under-counter cabinet 950 750 850 1
I c
6 Di s h warmer table 1800 750 850 1

Q_
co 7 Coffee maker 460 599 910 2
J 8 Bain m o ri e 1500 750 850 1
9/ Si n gl e - t a n k sink with drain boards 1500 750 850 ;
10 storage water heater 4410 9 1 2 1

J 1 1
E l e c t ri c
Cabinet 1500 750 1800 2
1 2 Cart 1200 600 850 10
J 1 3 Ice maker 1087 862 2274 2
1 4 Shelf (4 levels) 1520 6 10 1830 1
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D.4.8. ALL DAY D I N I N G KITCHEN AND ROOM SERVICE SECTION
D .4 . 8 . 1 . Layout P l a n
Chef roor
Order
taker
· 7 1 00
· J
J

ALL DAY D I N I N G K I TC H E N AND ROOM SERVICE SECTION
Size {rm) t:
ie [rrn) I
'.£
$de
urn o items
iatth Depth Height 5 i
v•
No, Name of irems
Width Dept Height
r

f
ey ¢y
8 '/Walk in refrigerator 1700 7600 ( ) 5 lll lr tuas i o n cttas brewer 795 57C €61 I
'
+ ? lhelf {4 levels) 187' 5$40 163¢ 57[ Espresso cattee maker /6U 55C 520 I
38C
¥ J {S h el f (4 levels] 1520 540 160 53/Corverer teostet 370 45£ I
.
<> 4Seniluzet cabinet 600 500 103C 54 Llndut -cc.net ccbir et 1800 750 83 I
.J
5 lFveezet 1500 800 1950 5G 'Table th ice bh 200 754 6$¢ I
€
'
' Ta bl e
6 1803 73¢ 85¢ 56
/Hanqnu cabinet /upper shelf 1300 J5£ 62C I
,
7 [u p p e r shelf 180( 35c l(5tel!' 5 7/ H a r a n a cabinet '500 15£ 52C 2
8[Gas low ranqe 120 70 45C 1 b 8[ [ c a rraker P4 'B, I

'0
9 Sirk 1203 10 C 9 /' h e l t (4 levels 380 61 '8.SU I
'
1 0 [S h el f (4 lcvels) 1823 6'0 183 ~ / S oi l e d tablc 2100 270 85¢ I
' ' /M u lti -function rice coukor 540 550 I54: I 6 1l a c k shelf 2100 550 '1shelt' I
1 2 l2 - 9 i r k 1500 750 850 I 62Upper 3tel ·200 15 ['1She I
1 .3 [7 p e shelf 1500 350

i 1 St al ' ' 53/nrveyer-tvne dishwasher ·400 315 325 I
' 4 [u n d e r -- c o u r t e r cabinet 1500 750 85€ 7 64 /Gas booster 795 63C 772 I
15upper shelf 150 350 (15tel) 7 55/Clean table '600 I5C 80 I
' Ta b l e t o p
16 cutter & rrixer 271 436 J82 bf Rack shalf :400 40C I ' ' 5 h e #t I
'
1/ 'Tabletop miet 24t 59.5 35¢ 5' Under-countet cubitet '500 30 80 I

'
18Cold table 1800 750 850 I 68Hanainu cabinet 'S00 55£ $20 I
1 9 // c u 4 i n packet 425 565 57 6 9/ S h ul t (4 l@vols 1380 54 '830 I

'
20 / p n e r shelf 1803 350 (15half, 7 0, S h e l f (4 levels) 220 5% 830 I
2 1 /T a b l e with sin 1103 940 85c :
27Gas salamander 900 39 430 1
Z J [G a s table 864 9/0 H5C 2 B I Room service cart 3J 1 5 IA /6U 2

~;:
24 fob lo 400 97¢ 85c J
.,, 2 IW a r r r e r - c a b i r et 385 370 495 46
e
4 75¢
25Cas try top 864 970 85¢ /Stotucc rack for ror curt '500 2220 7
E
2 6 C ar broiler 864 970 85¢ 4 /S t o t u c e rack tor raam carts 050 75 2220 I
2 7 lG a s frver 4.32 970 n6¢

J
2ICombi oven DUO) 847 E60 1802 1 0
29[Cold table 180' 70 H5C 2
Jo Micrcve oven 42 47J JJ)
3 1/ s h warmer :able 180 750 85
32
[Dist wurnet table 1500 750 85€
J an&inc cabinet /apter shelf 1600 550 62 4
34 Sirk 60O 750 850
15 Cld table 2101 750 R5£
.'6 Upper shelt 1500 350 (1 Ste!f' 7
) Table '950 750 85£ I
38 Under-courter cutihcz 1500 750 85C
39 Cold showcase 180 550 64¢ 1
40 Under--courter cabinet 225% 450 950

'
4 1 / p l a t --c ou r t e r cabinet 1800 450 85€ 2
42 inder-courter cabiner '+0a 450 Hf,
4.J Under-courter cabinet: 1800 450 5£ I
44 Soup warr er 45{ 5935 40E 1
4 Rice arrner 460 380 590 !
46 Heat lump 1370 150 60

'
47//lre cellar 506 562 151
48
[ R e f iterator '50 800 195€
4 9 /H e er dispenser
'
±.0 / Ta bl e 1CU )! H
'
"
D.4.9. CHINESE RESTAURANT KITCHEN
D .4 . 9 . 1. Layout P l a n
'
]
G
J
J
C H I N E S E RESTAURANT K I TC H E N
£
, t. ;
Size {rm) Size (rrm}
.9
% ,
Q
T
l ve. Name ot item '

l ta. Narr e of items "'
Dept Height
"
r
:, Depth Height
c
:::,
u lid:h L
width
c <
/ S t o tt (4 levels) 152 56 1 0 1 8. 5 0 2 table 180C 6c0 850

% 4 5 .C 0 k l 2
;:; 2al«-in refrigerator 2700 1800

( l [Over cabiret 1650 500 620 2
'
P
., / S h et t (4 lovels) 1220 460 1630 4 45
/Under-counter cbit:et 18c0 60 850 2
!
( )
4/'al-in freezer 1820 1800 46//cod top table 1200 750 850 I ,
'
� 5/ h e (4 levels) 1520 460 '630 2 47 Flour cart 420 750 700 2l

c
E a Fi e l -tank 9c.0 750 15t 2 4 8/ 0wet cabir et 1200 .
1 0 5273 3,
' /[Fridge-freezer 1 / 3 0 800 1950 1 49lLrder--counter :abir et 1200 10 85O I
8 8Sterilization r.ham her 500 600 1550 5 0/ 2 - + n k 1200 750 850 1 /
3Cart /0 600 8Hh( 7 '/Nore 20 6±7 1277 i

10Meat chopper 759 325 59 52 under--counter c a b i r et 1350 1 IC 850 l
'
1 C a r t 10 /0 850 b . 5/ O v e r cabiret 1.9!0 5c
C 520 1
-
2 Sl i c e r 5/5 692 613 !
54 Under --counter cabir et IU 1 1 C U 850 2
//acuurn packer 560 700 450 I 18c 50¢
620 2
55/0et cabinet with shelf
(15let)
1 4/ h e l (4 levels)
910 610 1850
620
56 Over cabiret ith shelf 1500 500
1 5. 1 - si r k with drair bcards 2\00 750 850 (15Fe 1
1 5 UJ p e t shelf 220 550 (Sheff) 57 UJnder-counter cubit.et 1500 11CC 850 2
1 7 2 -- s i r k 1500 750 850 620

58 Over cabiret aith st elf 1350 500
(1Stat) I
' 7I \ J p d e t -cotter cabinet 180€ 750 850
' 5 9 .C a r t 1200 750 85 1
9U p p e r shelf 1650 500 ( ' s h e lf
60 Cabinet 1800 900 1802 2
2(4Microwave 0wen 422 473 337
6 1[ h ef t {4 levels} 1220 I
' I
2'Table 180 750 850
•
62 ccik shel! 1200 4Cl (rte I
22 Rice cart 500 500 ':o 2
"
6.3 Clar table 1500 750
85¢ 1
7.5 Gas rice canker 725 481 454 2
icso
54 Electric booster 460 58 1
\
24 Table 00 '50 850
65 Conveyer type dishwasher 1400 730 1350 I
25 Gas range 900 750 350
66 oi l d 1able 270¢ 7550 850 1

25 Gas stoamor E00 6/0 16±0 2 -
6/ Rcck shelf I6(U 4CU (1sl sit) i
27 Corbi ower base 845 700 696 +
58 Upper shelf 2550 500 (1S+of) 1
28 Cur:bi oven {ce zcrral] 847 77f '013

69 lce maker
--- UC
1jg 1880 1
29 Sin 450 750 856

'
70 Refrigerator 120¢ 800 1950 I
30 Cart 750 600 50 :
7 ' T a bl e 1500 750 85 1
3luck rack 900 EU0 1650
' 72 Sake warmer 250 375 595 I
32 Duck pot 4 900 1340

73 Beet disperser I
3 Steurr soup kettle 921 735 9'4
74 infusion zottee brewer 295 570 66 I
3M Gas lo ranqe 600 750 450
75 Over cabinet 9G0 450 620 t l
3 Chit:ese tare 6500 850
''co
16 Towel ware 450 4¢ 450 1
6 Car: 200 2£0 850 !)
77 Under--counter cabiret 1200 750 850 1
37 2--sirk 1500 500 850

18 Microwave cven 422 4 7. 3 1.17 1..,
38H Cold showcase 1500 5!0 h40
520
I
1g Ower cabiret with stelt 1200 4±
39 Over cabinet 1500 750 850 2 (1Stotf
40 Hanging cabinet 1350 55.0 620 80 Electric storage warner he«er 360 250 747 I ]
4 '/ C o l d table 81 85/

150C 750 850 2 Sinole-tan sink with drain boards 9CU 7£ w
42 Jnder--counter cabinet 1a00 900 850 2

'
J
D.4.10. JAPANESE RESTAURANT KITCHEN
D .4 . 10 . 1. Layout P l a n
@
c
c
<N
1200
c
-G2
(a
--+ -es
h
I .-,,
9960

Basic R e q u i r e m e n t s of Hotel Facilities
& F u n c t i o n s for OKURA Brands Page 3 10
JAPANESE RESTAURANT KITCHEN
>
6 Size 'mm)
; E
No. Name of item c
d
fest Hejatrt ,..
#Width
L.'
'
....
( )
' Walk--ir retrirrator 18EC I801 1
"'
£
.. ? Shelf [4 laels 1220 460 1&3¢ 1
2 ,
J Shelf '4 lavels) 1520 450 16C
F
4 w a l k -- i n freezer I 80C 1 50 0 t J 1
4
5 S h e lf [4 levels) 122c 460 163C 2

lO
c
!'I f 5Sterilizer cabirc 540 550 19cc 1
3 ? Li v e fish tar 12c0 450 125¢ 1
B Ichermal hraro refner:or 1 20 300 195¢ 1

u;
9 licrwrvc over 422 4735 537 1
'I Mictaw.eve bver Le 45C 450 ('tent, l
1 1' /V a c u u m packer 425 565 J7 1
'2'Tabletop cutter & rnixcr zC 340 48. 1
' 5' T a b l e with drawers I 8UC 750 5c 1
' 4 1 2 -- s i n k 1 50 c 510 85¢ 1
' 5 Fesh sir.k HE€ 2
''U ''D
' &/ pe r shelf I50c 500 ''Fart, 1
' }' T a b l e with drawers 90C 750 85¢ 2
' H[ F m d q n. fr ner I'CC 8N 19±: 1
1 9, 2 - s i n k with drain t-cards 15cc 750 ? 1
2O Frt-rr sc urit I
A[ i h e ht [4 levels) I270 5'0 1H.<C l
22 Cernbi aven Lass 345 700 €9£ 1
y C mb i er [
r carol' B4/ i/ I 101J 1
24 Gas low rare 6cc 750 45¢ 1
25'Table 16C 750 85 1
26 Griller 61.5 425 6c 1
27 Griller 780 580 J10 1
28. Cas table 1 50C 750 85C l
2 9/ Tu bl r 150 750 RE." 2
J 0/ G a s fryer 40C 750 85¢ 1
,
3 /' L r d e r - c o u r t e r cnbirat 150C 900 85¢
,
2Ccld table (both ide») I 80C 500 85¢
3 J' Ta bl e 80C 750 85C 1
34 Lrdor-courter cabirct 1CC 500 5¢ 1
35 Cold show:de I 8Ut 550 64 1
36 Cwer cabire: 1 60C 550 62C 2
3 ' (vcr cabirt; 1B5C 50

0 EC 2
8/ C w e t catbite" I85c 5430 c 3
59 Sheff (4 levels) 1 8 20 60 13¢ 2
40 Cabinet 2 500 1CC 2

,
1 1 Rack shelf 1 1c 400 'et,
42 Eice cart 5cc 520 13. 2
45 Gas ri coo«cr b25 481 4.54 2
160c 750 85¢

4 4 Clean za1ble 1
45 Dor-pa dist aster 670 150 142 1
1800 900
46 Soiled able t¢
2450 7 l
4! Hack hett I BEE 50 ( ' 5 Be , 1
48 lee ra«er 1 097 820 2222 1
49 isfrisratcr 1 20C 600 195¢ 1
50 Table 900 750 85¢ 1
5/ Sake warmer 250 375 595 1
52 Harr dispcnser I
53 Towel wIt [it 450 4'0 45¢ 1
,
54 Lrder-courter cabiret 120c 750 85£
,
I6!0
J
55 Ctr cubirvt 30 62C
56 Ele:ri: tatatje wutter Peuftrl 6L 250 74) 1
,
57 Sink wirtt drain bcards 90C 750 nsr

D.4.11. SUSHI COUNTER
D . 4 . 11 . 1 . Layout P l a n
□□□□□□□□□□
V
Il±
j'l
j
c
to
O
cN
---�-
�g��1-· t===�=-=-=_=_=_=_=_=_=_=_=_=_=_=_=_=_=_=B=l=J c=k=s=l le�l---=f-=-=
(· u=:::
' (=
l it:'.:ur=c====�
1 1 5 5 0
c >-,
o Size (mm) +-'

��
c
' / N o. Name of items U
0 Width Depth Height

0
'-
0 1 Sirk 4 10 600 85C 2
•
<::
Z Under-counter cabiret 1500 60C 85C 2

0
y
3 Cold table 1500 600 85C 2
...l...
g 4 S u sh i cold display cace 1800 $00 $00 1
V)
b S u sh i c ol d d i s pl a y cace 1800 $00 30€ 1
u 5 S u sh i rice table 450 450 60C 2

/
7 Sink with drain boards 900 600 850 1
8 Electric storage water heater 360 250 59£ 1
9 Table 900 600 85C 1
1 0 Induction plate 300 38. 7 1
· ; Microwave oven base 450 450 ( 1 S h el f, ' 1
2 Microwave oven 422 4 / $3 1
1 3 Tcwcl warmer 350 275 29C 1
1 4 Wine cellar 590 5 70 888 1
1 5 Cold showcase 510 558 1755 1
1 5 Beer dispenser 1
1 7 Ice maker 395 450 800 1
1 8 T ab l e 900 600 850 1
19 ver c a bi n e t 900 350 620 1
20 of00 raker 2 1 0 540 537 1
21 S<e warmer 250 375 595 1
77 U n d e r -counter cabiret 600 600 350 I
J
S U S H I COUNTER
D . 4 . 11 . 3 . Sushi Counter Detail
Wall surface: to the back shelf

1230
c
e
..... c

J
"
d
D.4.12. TEMPURA COUNTER
D .4 . 1 2 . 1. Layout P l a n
□□□□□□□□□□
I
-- - B aa . . a@eiture
-- work
1 1 3 5 0
>-,,
A
0
Size (mm) +-'
;
.-
a4
%1 10 . Name o items a
Width Depth H ei g h t
G

0
L ' Sin»« 450 600 350 2

(I)
4
600 4 5 0
2
2'Tempura unit 1500

o
I50 850
u
3 El e c t r o r a g n e t i c Terpuro fryer 5 1 0 620 400 2
0
4 C ol d table 1 8 0 0 600 850 1

0
600 850
e 5 UJnder-counter cabinet 1 2 0 0 1
D
f---
6 5i n with d r a i n boards 900 600 850 1
7
G
I Electric storage water heater 360 250 599 1
r-
'Table
8 900 600 850 1
9 Induction plate 300 383 75 1
1 0 M i c r o w a v e Over buse 450 450 ( 1 Sh e l f ) 1
1 1 Microwave Over 422 473 337 ;
1 2 To w e l wqrmer 350 275 290 1
1 3 Nine cellar 590 570 888 1
1 4 Cold showcase 510 558 1765 1
l
1 5 Beer disperser 1
1 6 Ic e maker 395 450 800 1
1 7 Table 900 600 850 1

J
1 8 Cver cabinet 900 350 620 1
g Coffee maker 210 540 537 1
20 Sake warper 250 375 595 1 I
2 1 Over cabinet 600 600 850 1
"
J
T E M P U R A COUNTER
D.4.12.3. Tempura Counter Detail
730 700
690 320 380
c
u
,,.,
I
I
I
Fer
K�h�(jigpa%Er
�"·,�·,oo .,
'
'
'�- f NJ o
04
f
tr
4"
0
u
. l
J
J
D.4.13. TEPPAN-YAKI COUNTER
D .4 . 13 . 1. Layout P l a n
□□□□□□□□□□
C)
•
c0
cy
I Back counter (furniture work
1 1 3 5 0
l
>,
£
Si z e (mm) .±-
.9
l No Name 0+ items
--
£-
o
l . ·I
Width Depth H ei g h t
U

<
"-
c 1' T e p p a n - y a ki unit 1500 600 265 5
4
c
=:; 2 under-counter cabinet 1350 570 585 2 l
0
u
3 C ol d base 1200 570 585 2
·-
K
0 4 Dish warmer t a bl e 1200 570 565 2

c
I
5 Sirk with drain boords 900 600 850 1
c
6 Electric storage water heater $60 250 599 1
£
(lJ
he
7 Ta b l e 900 600 850 1
8 I n d u c ti o n pl a t e 300 383 75 1
<
CJ
9 Microwave oven base 450 450 (Shalt) 1
;
1 0 Microwave 0ven 422 473 337
1 1 Towel warrer $50 275 290 1
1 2 Wine cellar 590 570 888 1
1 3 Cold showcase 5 10 558 1765 1
14 Beer dispenser 1
1 5 Ice mnaer 395 450 800 1
1 6 T a bl e 900 600 850 1
1 / Hanging cabinet 900 350 620 1
537
18 Coffee maker 2 1 0 540 1
1
J
1 9 Se warner 250 375 595
70 Over cabinet 600 600 850 1
"
"
_J
TEPPAN-YAKI COUNTER
D . 4 . 13 . 3 . Teppan-yaki Counter Detail
,------------/ 300------------,
45[ + [ ) []f
Iron-plate grill r7 5
Top board: granite stone I sus H.d (teppan) t40 l5/l5
011 d i k e s us I Linking U S'F
see=beliepjleg:
l ± s a d . o
5 0.
" 3()
{;; ._ - . ;' � -:� Oil �eparation groove A 4 ·1· 71

-E-- z .]-«f Front panel
_
•
�:��,iEaj)
tk
. ... _ 7
[
6
Square steel pipe
50x26XI. 6
Ki nin d c
gol
: Lath plywood
' Color lacquer painting Cabinet
Wainscot
Makore overlay panel
Baseboard. O S C L
Makara overlay�
0 s c L I
Floor. marble 400
z» 90
i 0 0
€ I 00 x 5 0
'
J
J
D.4.14. MAIN BAR PANTRY
D.4.14.1. Layout P l a n
c
c
4
the upper part (furniture wJ r k )
D.4.14.2. Kitchen Equipment List
>,
s Size (mm) .......
{d e Name of items ' c

c
Width Depth Height :::,

0
O
'-
0 1 R e f ri g e r a t o r 1200 650 1950 1
0
2 Ice maker 905 650 1153 1

c
U
3 Espresso coffee m ak e r 760 560 520 1
3

cr
3 5 Fridge-freezer c ol d table 1500 600 850 1
6 Cold table 1500 600 850 1
8 2 - s i nk w i th drain boards 1200 600 850 1
9 Table 700 600 850 1
10 Bar si n k 900 600 850 1
1 1 Carbonator 1
1 2 Hand draft 1
1 3 Cold table 1200 600 850 1
1 4 D ri n k table 900 600 850 1
1 5 Beer dispenser 1
1 6 Beer draft 2
1 7 Over cabinet 1200 350 620 1

J
18 Pipe s h el f 2000 300 ( 1 S h el f ) 1
1 9 2 - si n k with d ra i n boards 2000 600 850 1
20 U n d e r -- c o u n t e r dishwasher 600 600 820 1

l
J
J
D.4.15. ONE HARMONY CLUB LOUNGE KITCHEN
D .4 . 1 5 . 1. Layout P l a n
COLD DISPLAY
J
J
O N E H A R M O N Y CLUB L O U N G E K I TC H E N
DYWESICNS(mm)
A
¢
R
io DESCRF'TON DEl T
E
HLTH U'EFTH HK'TH Y
A
i±
1i p 193.1 1
� FR'at 7EC
REFRIGERATOR
f
E 2 9 st # 9CC 750
8 50l '
C
u TALE SINK
T
I J 1 H r - L n1C90751378 9Cc 750 850 I
�
E ICU.TIX.M HATE WE ITH STE
4 'g F A¢¢ 7 R5HT I

L
A
J
I ORK TOP CABINET
N
G
3j 8FR/±a rt 3so
:
E
HING CA8NET W/ SHELF
6 !7 4 x # - tr -- i20DM--STCR 1c8¢ 70 1727 1
ICE MAKING ACHINE
ET 90 1 379 ] 1
7 4-LR7-h FF5AA
COL FGOO CART
Irk 9 7 - } h HE.u0A 6& 10 1 19l t
HOT FOOD CAFT
9 ' 4 4 F 7 -- 7 2100 750 853l
SOILED LISH TABLE
1 0l · · a l 7 I 6Cr 400 n
' I
RACK SHELF
I 1 F Y 9 4 7 # #t FWGUICE t /C 6m 142u/ t
CO4FACT DISH 'WASHEF
12 9--7--1 1 300 750 3 5 2l '
CLEAN DISH TABLE
1.J 5·>lL7 Ir 400 Ml I
RACK SHELF
4 ·r7 ( < 2 1 48 [SU444HV c 6:0 185Lt
SEF EMT SHLF

E PLIES
1 5/ Pi 18cc 750 1830l 1
CABINET
16 pi FRF618N 1¢ 800 1950l 1
FREEZER
11 INCUCTICN PLATE RANGE nE.--c2X7 3.c .

M3 75] 5
]Ha
18 7 -- t -- ] -- n -- 40--3 20! 44$ 48 I
COFFEE 9REWER
19-ht 4y 6RS5 t' 48 2 4 1]
ORGANIZER
J0 JUICE DISPENSE KA.t6ax2 sx .2C .6o 551l
l a - 7 7 4 tt
2 1 l# ± - -- DA-SC'F 50c 400¢ 314 I
CF WAR»ER
22 z l 4 2 - t -- A -- -- 42-£10 4J0 6:5 803I
ESPRESSO COFFEE KE
-)9-} Fu-.1 PI; .4¢

• 1l '
I LK CCCLER
24 -- 7 # -- T 1+-CU0B2 365 315 3J 7 51 1
CU WARMER
25 7 4 R F 12CC 5€.0
0I '
ICE DE
)5 it (#7x5 Ft2hAs.J 7IC 60 10l] '
REFRIE?TCR (GR4S DOC
21 eF=le 8C 750 853l 1
WCRK TOP CABINET
-l
J
D.4.16. STAFF CANTEEN ITCH EN
D . 4 . 1 6 . 1. Layout P l a n
10200
••-•r--•
+l
lt===i
Space for plates and u t e n s il for toaster
I for dressing for salad
Space for plates ard d-
A t e r s il for s al a d
J
J
STAFF CANTEEN ITCHEN
>
Size mm) Size (mm) ;
5 5
� c;o
e
d o Name t items
width Depth Heist
D
Cl
No. Mame of items
Width Depth Height
c
v,
c
J
c;
E /Freezel 200 800 1950 36 Food wrrret $50 555 285 I

a
% 2 [Refrigerator 500 800 1950 1 3 / 1C o l d table 1200 750 850 1
6
< s' S h el f (4 levels) '520 6 1 0 1 8. 0 I
38 Ur.der-counter cabinet 60D 15C 850 1
4 /El e c t ri c rice stocker 5C0 500 1150 J 9 /R i c e & soup table 1200 750 850 1
•
•
& 5 / S t e ri li z e r cabinet 6c0 600 1650 1
I 40 Soup warmer 365 315 575 I
E 62-sink 2C0 600 85¢ 1 41/ice warmer 460 380 390 I

Au
I
7' T a b l e 150 60 850 + 42 Water t a bl e 1200 750 850 I
i':'.; 8 Vegetable cutter 40 620 405 1

I 4A S U n d e r -- c o u n t e r cabinet 1500 750 850 1
9.2-sink 1 645
'200 150 850 I 44 Cold showcase 1500 5b0 1
1 0' T a b l e with drawers '8C0 600 850 1 45 Sneeze quord 1200 400 $00 2
«
1 1/ U n d e r - c o u r t e r cabinct 1200 750 350 46 Sncozc auard 1700 400 300 1
12 Microwave oven 422 47, 337 47 Sneeze quard 1200 400 3c0 I
13 UDer shelf '800 500 (15belt 1 48 Dish dispenser 500 300 647 6
14Cold table 1800 600 850 49 Ipper shelf 2100 400 (shalt) I
'
' T a bl e
15 ' 3 50 60C 85¢ 1 50 Soiled table 2100 1800 850 I
16Gas fryer 9CO 60¢ 850 ! 51Ruck shelf 100 40C ( S h el f I
1 Table with drawers 1800 60C 85¢ I

52 Door-type dishwasher 670 750 1420 1
'
1 8' T a bl e 6CO 75C 85€ 53 Clean table 1200 750 850 1
19 Gas ranae 1500 75C 85C 54 Rack shelf 600 400 ( 1 S h elf ) 1
I I
20 Gas low rarae 600 750 45€ 55 Shelf (4 levels) 910 610 1830 I
\
2 1 /H y d r a u li c rice cooker 6570 80£ 56 Cubinet 200 600 1800 1
22 Sinale--tan sin 750 750 85¢ I

57 Electric sterilization chamber 1750 550 1900 I
'
23 Gas & automatic rice cooker 750 71¢ 135 1 58 Tray dispenser 430 670 857 1
24 Gas rotary par 1440 · 1 1 0 81 • 59 Salad bar 200 600 1 50 1

I
25 Gas braisina pan 510 990 850 1 60 Toaster 170 900 200 I
26 Combi oven base 845 70C 696 1 61Microwave oven 510 360 306 1
27 Corbi oven {care control) 847 77 1017 62 Rack dispenser 620 370 647 2
28 Table 5c0 750 850 6.5 lIntusion caffee brewer 295 570 651 2
29 Shelf (4 levels) 1220 610 1830 64 Organizer 5 1 1 488 24 2

'
30 l2-sink with drait boards '800 750 850 1 65 Tea server 450 500 795 2
31 inner shelf '8ca 350 (1shelf) I I 66 inder-counter cabinet 800 750 85

C 2
32 under-courter cabinet 900 I50 850 1 6/ Cold showcase 150 ·150 139° I
4J Gas low rarae 6CO 150 450
34 Gas rcodle boiler 450 750 800
565 I
35 Table 70 200 a£n
"
D.S. KITCHEN DETAIL
D.5.1. DETAIL FOR WALK-IN REFRIGERATOR
P r e f a b ri c a t e d f ri d g e (cart i n )
Door [(head and jambs: three-way)
kitchen work
Door [kitchen work I n t e r i o r p f fr t cl g g

Kitchen
Cinder concrete and wire mesh

Door bottom[kitchen work)
(building work)
Protectin mortor
W a t e r' r o o f laver itchen work
Deta I led sectional v i e w of floor of prefabricateo Fr1lge
Coolin machine resin 'kitchen work
Decorative corner boord (some material as the panel) Decarative corner board
[same material as the p a n el )

(kitchen work)
[kitchen wor)
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Height 1 65 cm "'
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S e c t i o n a l v i e w of prefabricatel Fridge
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D.6. VALET LAUNDRY LAYOUT
D . 6 . 1. 1 . Layout P l a n
VALET LAUNDRY
A/C 25C
58.00 SQ.M.
D . 6 . 1. 2 . L a u n d ry E q u i p m e n t List
• Washer Extractor
Scale
•
Tumble Dryers
•
Flatwork Ironer
•
Flatwork Trolley
•
• Folding Table
• Linen Carts
• Dry Cleaning M a c h i n e
• Form F i n i s h e r
• Dry Cleaning Utility Press
• Collar, Cuff & Yoke Press etc .
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D.7. FRONT RECEPTION COUNTER
♦ Elevation
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Cash Drawer
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♦ Reception Back Counter ( F i l e Box)
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D.8. JAPANESE RESTAURNT "ZASHIKI" STYLE SEATING
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Sunken kotats.
The Janee wing table placed over a hole n the foor of l

a 4apaeeetMe room
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OPTION - 2
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D.9. CASHER COUNTER FOR RESTAURNT
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D.10. SERVICE STATION FOR RESTAURNT
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D.11. KEY CONTROL SYSTEM
D . 11 . 1. GUESTROOMS KEY CONTROL SYSTEM (CARD KEY}
GRAND MASTER KEY
EMERGENCY KEY
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FLOOR MASTER KEY (EACH FLOOR)
INDIVIDUAL ROOM KEY
Notes:
1: Rooms keys should be proximity card (IC chip card).
2 : Emergency keys are used only for emergency case.
3 : Emergency keys can open all guestrooms
4: Floor master keys are for housekeeping.
And they can open emergency exit and staircase doors.
5: Key of Connecting room's connecting door is cylinder
key system, not card key system.
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D.11.2. HOTEL CYLINDER KEY CONTROL SYSTEM (EXCEPT GUESTROOMS)
Grand GRAND MASTER KEY
Master Key
AD MIN ROOMS DEPT HOUSEKEEPING RESTAURANT BANQUET KITCHEN ENTRANCE ENGINEERING

Division
MASTER KEY MASTER KEY MASTER KEY MASTER KEY MASTER KEY MASTER KEY MASTER KEY MASTER KEY
Master Key
(A) (B) (c) (D) ( E ) (F) (G) ( H )
Group
(CG) Floor Master (Each Floor) 1 (EG) Ftoor Master (Each Foor) 2
Master Key
(A1) Executive Office (BI) Front office

(01)AIDay Dining and Store (F1) Preparation Kitchen
(A2Sates & Marketing Office (82) Telephone Operator room
(D2)Lbt»lounge. (F2) Commissary Kitchen
(A3) Food & Beverage Office (83) BusinessCenter
Pantry and Stare (F3) BakeryKitchen
Individual (AA) Accounting Office (84) Executive Lounge
(03)Bar, Pantry and5tore (F4) Pastry Kitchen
Key (A5j Receiving Orce (85) fitness
(D4) Japanese Res and Store (F5) AII Oay Dining Kitchen
(A6) Garbage & Waste room (86) 5pa
(D5)Chinese8es and Store (F6)Chinese Res. Kitchen
(A7) HumnanResources Office (B7) Kiosk
(06)Restaurant Orfce (F7)Japanese Res. Kitchen
(A8) Training room
(D7Room Service0tfce (F8) Banquet Kitchen
(A9 Interview room
(C1) Housekeeping Office
and Store (F9) Chef Office
(A10) Staff Canteen
(c2) Laundry
[A11 Staff Locker room
(€3) Linen & Uniform Store
(A12 Staff Lounge (E1) Ba1room (G1) Main Entrance

(CA) Floor maid station &store
(A13) Clinic (E2) Meeting Roon (G2) Sub Entrance

(C5) Janitor room (Common Key)
(414)Security Office (E VIP room (G3Parking Entrance
·3
(E4) Bride room (GA Staff Entrance
(E5j Banquet Furniture Store (G5) Emergency6xt
IE6 Banquet Pantry (G6) Emergency Staircase
(E7) Banquet AV roam

Restncted (ARI) GeneratCasher (CR1) Lost& Found Store
AR2) Computer room (CR2) Housekeeping Store (H1) Engineering Office

Access
(AR3) Receiving Store [H2) Engineering Store
5
(GRI) Emergency Exit [H3) Engineering Work Shop
(H41 M&E Machine roam

(BR11 Safety 0east (GR2Z) Emergency Staircase
Hox roam
(Cammon Key 4
6 (HS) Lift Machine room

(8R2) Baggage Store
Notes:
1: CG floor master key should be guestroom floors.
And they should cover floor maid station, connecting door on each floor.
2: EG floor master key should be banquet floors.
And they should cover Banquet, meeting room, V I P room , Bride room, Banquet furniture store,
Banquet pantry on each floor.
3: C5 Janitor room key should be all the common key.
4: H4 M&E machine room's key s h o u l d be a l l t h e common key.
And they should cover a l l M&E machine rooms.
5: Restricted access key should be selected Proximity Card key in order to record in and out.
6: GRI Emergency Exit a n d GR2 Emergency staircase should be limited to access as key h o l d e r only
can open, but everyone can open in the emergency case.
They are controlled from Fire Control / Security Office or synchronize with smoke detector
automatically in case of fire.
J

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BASIC R E Q U I R E M E N T S OF

FOR OKURA BRANDS

" T H E OKURA PRESTIGE"

Hotel Okura Co., Ltd.

& Functions for OKURA Brands Page i

A.1. OKURA HOTELS & RESORTS 2

A.2. OKURA BRAND CONCEPT 3

A.2.1. THE OKURA HERITAGE 3

A. 2. 2 . THE OKURA PRESTIGE 3

A.2.3. HOTEL OKURA 4

A.3. BASIC CONCEPT FOR PROPOSED HOTEL ARCHITECTURAL PLANNING 4

A.4. SUMMARY OF THE PROPOSED HOTEL FACILITIES 5

A.5. BASIC LOCATION DIAGRAM 5

A.5.1. HOTEL LOCATION 5

A.5.2. FOOD AND BEVERAGE LOCATION 6

A.5.3. BALLROOMS/MEETING FACILITIES LOCATION 6

A.5.4. FITNESS CENTER LOCATION 7

A.5.5. FRONT AND ADMINISTRATION OFFICE AREAS LOCATION 7

A.5.6. BOH AREAS LOCATION 8

B. REVENUE PRODUCING AREA 9

B.1. GUEST ROOMS AND GUEST ROOM FLOORS 9

B.1.2. GUESTROOM FLOORS 21

B.2. FOOD & BEVERAGE OUTLETS 28

B . 2. 2. ALL DAY D I N I N G / COFFEE SHOP 29

B.2.5. TEPPAN-YAKI RESTAURANT 42

B.2.8. MAIN BAR 56

B.2.9. LOBBY LOUNGE 60

B.2.10. ENTERTAINMENT/ SKY LOUNGE 64 .1

B.3. OTHER REVENUE PRODUCING FACILITIES 75

Hotel Okura Co., Ltd. Version 2015

& F u n c t i o n s for OKURA Brands Page ii

B.3.2. FITNESS CENTER WITH I N D O O R S W I M M I N G POOL.. 79

B.3.3. SPA AREA 87

B.3.4. B U S I N E S S M A N ' S CENTER 89

B.3.6. RETAIL SPACE 95

B.3.7. PARKING LOT 98

B.4. PUBLIC AREAS 102

B .4 . 1. ENTRANCE A N D APPROACHING DRIVE WAYS 102

B .4 . 2 . STREET LOBBY 107

B.4.4. BANQUET LOBBY 116

B.4.5. P U B LI C REST ROOMS (LAVATORIES) 121

B.4.6. GUEST ELEVATORS A N D ESCALATORS 126

C. BACK OF THE HOUSE 130

C.1. FOOD PREPARATION AREAS 130

C.1.1. GENERAL REQUIREMENTS 130

C. 1 . 3 . BALLROOM A N D FUNCTION ROOM PILOT KITCHEN 140

C. 1. 4 . BAKERY A N D PASTRY K I TC H E N 142

C. 1. 5 . ALL DAY DI N I N G / COFFEE S H O P RESTAURANT KITCHEN 146

C. 1. 6 . JAPANESE RESTAURANT K I TC H E N 150

C . 1. 7 . C H I N E S E RESTAURANT KITCHEN 154

C. 1 . 8 . TEPPAN-YAKI RESTAURANT K I TC H E N 157

C. 1. 9 . F R E N C H RESTAURANT KITCHEN 160

C. 1. 1 0 . SPECIALTY/ SIGNATURE RESTAURANT K I TC H E N 163

C. 1. 1 2 . M A I N BAR COUNTER A N D PANTRY 169

C.1.13. LOBBY L O U N G E PANTRY 172

C. 1. 1 4 . E N T E R T A I N M E N T / SKY L O U N G E KITCHEN A N D PANTRY 175

C. 1 . 1 5 . O N E H A R M O N Y CLUB L O U N G E KITCHEN AND PANTRY 178

c.2. OFFICES 180

. I C. 2 . 1. GENERAL REQUIREMENTS 180

C. 2 . 3 . FRONT O FF I C E / FRONT DESK i n cl u d i n g t e l e p h o n e operators' room 190

C. 2 . 5 . LAUNDRY PLANT A N D O F F I C E 198

C. 2 . 7 . FOOD & BEVERAGE CATERING O F F I C E 207

Hotel Okura Co., Ltd. Version 2015