2015

CORPORATE TECHNICAL STANDARD

Drafted by the Global ACCOR Engineering Department

UPSCALE HOTELS

KITCHEN – BOOK 2

This document is published by Accor Hotels exclusively for the implementation of its projects.
It cannot be disseminated or reproduced (even partially) for other purposes.
Contents

1 CATERING ........................................................................................................................................ 2
1.1 organisation of spaces ............................................................................................................. 2
1.2 Restaurants.............................................................................................................................. 2
1.2.1 All-day restaurant ............................................................................................................ 2
1.2.2 Banquet Restaurant......................................................................................................... 3
1.2.3 A la carte or Themed restaurant ..................................................................................... 3
1.2.4 Dishwash.......................................................................................................................... 3
1.3 Bar ........................................................................................................................................... 4
1.4 Room service ........................................................................................................................... 5
1.5 Production Spaces ................................................................................................................... 5

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 INTRODUCTION

The purpose of this standard is to define the level of performance required to meet the quality
expectations and levels of performance of the hotel product mentioned.

The UPSCALE HOTELS design concept document must observe a minimum catering offer for its
clients.

The catering concepts must be defined and will be a prior requirement for all sizing between
restaurants and their kitchens

The catering concepts are to be proposed after an analysis of the possibilities regarding site choice
and variety of food and beverage products, of the competitive environment, and the economic
potential

A consultancy specialising in kitchen design will be indispensable.

THE MAIN OFFERS MUST INCLUDE:

- An (all-day) buffet restaurant which will serve breakfast, lunch and dinner.
- An à la carte or themed menu
- A banquet hall or a space attached to the restaurant but able to be made private
- One or more bars
- 24-hour room service
- A "lounge" offer of catering and tea + cakes
- A mini-bar in each bedroom
- A wine bar.

1 CATERING

1.1 ORGANISATION OF SPACES

The design of the premises must meet the standards in effect regarding hygiene and labour
legislation. The design choices for the organisation of the premises must allow for hygiene
regulations to be strictly followed.

No critical point in the kitchen will be tolerated.

If a deviation becomes unavoidable, a hygiene protocol must be established in order to clearly
identify the critical point, the palliative/corrective measures stipulated and the
operational/financial impact.

If the sequence of steps of the products through the kitchen is particularly important, the progress
of the guests in the catering spaces is equally so.

1.2 RESTAURANTS
The restaurant designs are to include a surface area per cover of 1.8m² to 2.2m² per guest. (Not
including circulations)

A serving table for 45 covers on average must be provided and suitably placed in the restaurant
room, to facilitate service without being obtrusive in its position in relation to the guests.

1.2.1 All-day restaurant

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 The position of the breakfast buffets is to be central with comfort grips.

The Buffets are to be divided into three families:

· 1/3 Cold buffet

· 1/3 Plain buffet
· 1/3 Hot buffet

The sizing of the breakfast buffets is to take into account shelving of 14 centimetres per seat.

Buffets incorporating live cooking are to have shelving of up to 18 centimetres per seat.

The dining room must be on the same level as the kitchen with a direct connection (the "waiters"
area must be suitably designed to avoid any nuisance noise from the kitchen reaching the room.)

1.2.2 Banquet Restaurant

For Hotels having a large number of meeting rooms the processing of guests is to be done in a
dedicated dining room, this may be designed with partitions for processing several groups
simultaneously.

The open cookery concept can be envisaged in order to optimise manning and facilitate service.

1.2.3 A la carte or Themed restaurant

For each à la carte or themed restaurant not directly servable by the production kitchen a relay
kitchen is to be installed

1.2.4 Dishwash

A clearing station and a dishwasher are to be installed for each restaurant including in banquet
pantries

Dirty dishes must in no circumstances circulate in the corridors of the hotel.

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 Operating principle of the kitchen with the dining room and lounges

UNPROCESSE CLEAN FINISHED

Checking Storage
Cleaning Cold
SEMINARS
preparation

Distribution
Cold room
Kitchen area

Dishwash Cooking range RESTAURANT

Waste Washing
DIRTY areas

1.3 BAR

The bar must be central and open, located between the entrance lobby and the
restaurant, in order to create a large open multi-purpose space.

The bar must make it possible to ensure the dispensing:

· of continental breakfasts,
· beverages, fresh juices, cocktails, mocktails + Alcohols and champagne from 8a.m. to
12p.m. in a counter configuration comprising a workstation at the front and the
refrigeration units in the lower part at the rear as to the upper part of the back bar, this is
to be handled by the Architect in charge of decoration
· constant distribution of a food and beverages menu.

The bar is ordered into two spaces:

· A front bar comprising the functional workstations, 3 to 3.5 metres per workstation
· A back bar with refrigerated stock in the lower part and drinks displayed in the upper part
· The bar design must allow the bartender to constantly view all the consumer spaces.
· The bar is to be designed so that good quality Cocktails can be produced quickly

A pantry for the bar is indispensable. It is for providing buffer stock and ensuring the
cleaning and glass washing duties

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1.4 ROOM SERVICE

24-hour room service must ensure the dispensing of all services ranging from breakfast in
the room (with particular attention to hotels located in airport areas which must take
changes in time zone into account and provide a wider range of times to provide these
services), but also lunch and dinner services.
The room service is to handle individual service using trays.

If a service is intended for several people a wheeled table incorporating warming boxes to
keep food warm are indispensable.

Service lifts are to enable the provision of these tray or trolley services in rooms (refer to
lifts section.)

1.5 PRODUCTION SPACES

Production spaces must observe regulations and their intended use, functionally speaking.
· Design of the spaces must take into account, based on a direct production kitchen, the
following parameters:
o Use of short local supply chains, as well as their traceability on the hygiene front,
o Skills level and cost of staff,
o The nature of the energy available,
o Availability of baked goods and pastries
o Local culinary directions.
· International hygiene standards must be observed.
· The HACCP method must be instituted and applied.

The catering offer must provide:

o A buffet breakfast service

o An evolvable concept of à la carte or themed cuisine
o A banqueting space operating on the principle of regeneration (presence of a dedicated
cold chamber and a refrigeration cell)

Design elements to be incorporated:

o A delivery bay in direct connection with the kitchen

o Compliance of the delivery bays with regard to individual protection, and handling of the
trolleys between the bay and the street level (presence of a service lift, or lifting table)
o Compliance with autonomous flows (delivery access points, personnel access points and
waste exit)
o Supply of light at eye height in all manned spaces (cooking, cold preparation, dishwashers,
office)
o A kitchen on the same level as the dining and banqueting rooms
o The separation of the circuits: soiled and clean
o A direct join with the service lift to provide the link with room service
o Creation of a relay unit for banquets at least if they are detached from the kitchen

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o The division of the cold supplies into categories of product (meat - cooked meat, butter -
cheese and egg products, fruit and vegetables, frozen food, day storage and finished
products),
o Respect of the cold chain: by the installation lf refrigerated areas with controlled
temperature
o The installation of a total selective sorting of the waste with re-use for organic waste
o Refrigeration of humid waste area at +14°C
o Design of user-friendly areas: respect of temperature, lighting and air renewal
o Separation of the ventilation networks (extraction: dustbin area, sanitation, cooking,
laundromat, and Controlled Mechanical Ventilation in the other areas; compensation: AHU
with compensation of all areas)
o Installation of single-flow stainless steel extractor hoods with caption jets, with limited air
transfer vertically above the cooking facilities
o Installation of an automatic extinguishing system under all cooking extractor hoods with
particular care above deep fat fryers
o Provide extractor hoods with an extension of 30cm minimum to the front (and 50cm in
front of the ovens) and 15cm to the sides
o The washing machines must possess condensers, with double insulation on the 3 sides and
respect the DIN 10510 standard at all speeds
o The appliances are to be of good quality, movable with wall plumbing and an outlet to
ground gutters OR then standing on base is necessary
o The drains are to be numerous enough to ensure natural drainage of the water (each space
must have one floor drain minimum)
o Drains with lip seals are to be positioned in front of points of access to the kitchen and lifts
o The kitchen must have a degreaser with food scrap interceptor adapted to the volume of
meals, the quantity of water discharged per service, with a starch filter
o Cold production for all kitchen appliances (cold cabinets, cold chambers etc.) is to be done
using refrigeration centres, remotely, powered by the emergency circuit, with the
installation of centralisation of temperatures and alarm management
o Treatment of the floors, partition walls and ceilings is to be compliant with the standards
in effect regarding hygiene but must also be of good quality with a minimum of slip
(classification UPEC U4P4S R12V4 in kitchen), earthenwork walls, cove skirtings (with
external corners), soundproof ceiling food production plus)
o Fluids are to be flush-mounted, and for the small number of stand-bys coming via the
ground, fluid outlet pads with ceramic top, cove skirting and waterproof seals are to be
provided
o All fluid outlets are to have a cable gland and nylon dust seal of the diameter of the drain
o Height of 2.8m beneath false ceiling
o Cloakroom facilities suitable for so-called soiling activity (lockers, bench, hand washers
etc.)
o Respect of smoke channelling measures for open kitchens (frieze of 50cm)
o Position of the pumping plug of the grease trap on the service court (position of vent)
o Presence of cloakrooms dedicated to catering
o Transparency between areas (glazing at eye height)
o Walk-in cold chambers, efficient thermal insulation (under floor, between spaces,)
o Absence of airtight plugs in production spaces (only in circulation routes when necessary)

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o Quality of stainless steel: thickness 30/10th for cooking , made of stainless steel of 18/10
(AISI 304) quality
o Pest control system (insecticide)
o Respect of specifications regarding catering facilities (length, capacity etc.): production,
distribution, washing
o Must observe the "typical" functional diagram of catering to adhere to the targets of
performance, production and efficiency of the spaces in relation with each other
(compactness, ergonomics etc.)
o Incorporation of a cake bakery
o Creation of a bakery for certain projects
o Creation of a chocolate room and even an ice cream parlour are also to be studied for
certain projects

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Catering design diagram

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Regulation flows and obligations

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