Courtyard By Marriott,

GORAKHPUR

F&B CONCEPT PRESENTATION

DESIGN DEVELOPMENT OPERATIONS

©2019 Marriott International, Inc. All Rights Reserved. For internal use only. CONFIDENTIAL & PROPRIETARY – May not be disclosed or distributed without the express written permission of Marriott International, Inc
BRAND
FOUNDATION
BRAND
FOUNDATION
BRAND
FOUNDATION
BRAND
FOUNDATION
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FOUNDATION
BRAND
FOUNDATION
BRAND
FOUNDATION
 Courtyard By
Marriott, Gorakhpur

THE DIAGRAMS, SKETCHES, AND IMAGES IN THIS MANUAL ARE INTENDED TO

ILLUSTRATE CONCEPTS AND OPERATIONAL REQUIREMENTS; THEY ARE NOT
MEANT TO DICTATE THE HOTEL’S DESIGN AESTHETIC OR ACTUAL DESIGN DETAILS.
KITCHEN EQUIPMENT LISTS ARE INDICATIVE, KITCHEN CONSULTANT TO DETAIL
OUT THE SAME BASED ON ACTUAL SPACE AVAILABLE AND TECHNICAL
REQUIREMENTS.
INDEX
Courtyard by
Marriott
GORAKHPUR Resort

All Day Dining 100

KAE – Destination Bar 60
Lobby / Deli 20

12
THE COURTYARD
LOBBY LOUNGE
COURTYARD BY MARRIOTT, Gorakhpur
 Courtyard by
Marriott Gorakhpur

THE COURTYARD

SMART COMFORTABLE VITALIZING

18
CONCEPT THE COURTYARD

The Courtyard fuses functionality, aesthetics, technology, and

the right mix of service to offer guests the perfect control of
their environment.

Well-being meets style in this 'living space' that provides flexibility to

work, relax, eat, drink, and socialize. A casual food retail is adjacent to
the residential style front-of-house bar and is ideal for guests who want
to have a quick bite on the go or who want to enjoy a quick coffee before
a meeting. The beverage offering ranges from fresh juices and coffee in
the morning to evening.
Creating more than a space to pass through, the Courtyard generates a
connection with guests. The airy bright environment creates a relaxed
and comfortable feel and invites guest to sit back in a coffee shop
inspired setting.

19
CULINARY THE COURTYARD

The Courtyard is the perfect spot for a quick snack or light meal. Having
the option to either take away or to have them heated up and enjoyed
right on the spot, the Courtyard offers all the flexibility guests desire.

The Deli counter offers a selection of Indian and Western food items. Guests can
choose from an assortment of fresh salads, wholesome paninis and pre-cut fruits or
have the option to indulge in more local dishes
Congee with an assortment of different toppings.
- Indian inspired savory pastries and puffs
- Sandwiches using local and seasonal products.
- Local and western salads & selection of homemade dressings.
- Noodle bowls & noodle soups.

Kitchen Design
- Back-of-house pantry.
- Counter displays a variety of homemade pastries, sandwiches and signature
items.

20
CULINARY THE COURTYARD

21
BEVERAGES LOBBY LOUNGE

22
AMBIENCE & THE COURTYARD

DESIGN

The whole ambience is fresh and welcoming in a modern and

residential style look.

- Soft and bright atmosphere. Moveable spot lighting integrated in

ceiling. Retail fridge is well lit. Candles to create warmth in evening.
Understated hanging lights where applicable.
- Communal table with electricity outlets.

Audio Visual & Entertainment

- Digital directional signage.
- Lounge music provided by music consultant.

23
SEATING THE COURTYARD

The Courtyard has approximately 20 seats. A mix of seating

style and heights creates the different atmosphere for various
usage: whether it is to enjoy afternoon tea with friends or to
have a quiet corner to finish up some work.

- Sofa style seating across the space with lounge seating options.
- Public seating near power plugs.
- Sleek yet comfortable arm chairs.
- Communal table with high stools.
- Residential style coffee tables with possibility of displaying
books/artifacts.
- Small round coffee tables for deuce seating.

24
OPERATING THE COURTYARD

EQUIPMENT

Tabletops / 5SU
- Simple white crockery and flatware. Italian coffee cups.
- Salads, sandwiches, noodles come in takeaway packaging. Newspaper
wrapping paper for sandwiches.
- Sugar, napkins and disposable cutlery corner with branded sugar packets and
paper napkins.

Uniform
- Urban casual uniform with shirts, black pants, canvas shoes and apron.

Menus & Collaterals

- Menu is on large blackboards with different fonts.

Takeaway Packaging
- Branded takeaway packaging is distinctive.
- Cardboard salad, noodle and soup containers with original graphics. Cardboard
coffee holders for taking away several coffees.

25
Courtyard by Marriott
All-day-dining concept, Asia-pacific

©2019 Marriott International, Inc. All Rights Reserved. For internal use only. CONFIDENTIAL & PROPRIETARY – May not be disclosed or distributed without the express written permission of Marriott International, Inc
Courtyard’s F&B strategy for Asia-Pacific evolves around
an integrated bistro, bar and grab & go. The identity of the
bistro takes that of a modern bakery with activated F&B
elements up front. The footprint is efficient but the F&B
identity focused and bold.

Courtyard’s restaurant & bar uniquely blends the modern

“fast to go” food with a contemporary deli. International
bakery and salads mix with locally trending & sourced
cuisine and artisanal coffee and craft beverage.

Two models are introduced, one for layouts with a

restaurant adjoining the lobby and one located
independently. Restaurant design is considered into detail
and a prototype for both urban as resort hotels is in
development.

Additional specialty bar or restaurant concepts may be

developed if market demand or hotel scale support this.

The Lobby Lounge at Courtyard by Marriott

GORAKHPUR is operationally supported from this
venue.
Concept & zoning
Concept.

Concept overview
The Courtyard restaurant & bar concept takes inspiration of
modern international bakeries influenced by the culinary depth
of Asia-Pacific.
This compact restaurant and bar with grab & go component
has as distinguishing F&B feature an upfront finishing bakery,
combined coffee bar and grab & go and open a la carte kitchen
that serves as live station and hot buffet during breakfast.
• Perfect blend between an artisanal café and contemporary
Asian bistro
• Home cooking but with the substance of health focused
cuisine and great attention to ingredients and dietary
friendly offerings
• Utilization of space and interior design to exhibit live baking
& cooking
• Bar, bakery & pastry are arranged at the front of the
restaurant to attract take-away clients
• Sensible approach to environmental sustainability in design
and operation

Courtyard by Marriott restaurant & bar strategy. Design Development Operations, Asia Pacific. 29
Operation.

Operations concept
The operations concept is one of efficiency and consolidation
that leaves capacity free to put F&B on show.
• Two models are developed, urban hotels combine Lobby
bar, Grab & go and restaurant
• Resorts hotels combine restaurant and grab & go with a
pool/ resort bar function

• The restaurant opens all-day

• Lunch & dinner – a la carte, plated only. Breakfast is served
buffet style with live kitchen
• Live, freshly-made bakery is provides fresh bread
throughout the day
• Take-away evolves around bakery up front and full take
away meals from the hot kitchen. Order buzzers are used to
deliver efficient service.

Courtyard by Marriott restaurant & bar strategy. Design Development Operations, Asia Pacific. 30
Zoning.

Hotel
lobby

Bar / retail
Café + bar
Resort zoning seating
In resort projects where the all-day-dining restaurant is located
away from the lobby, the café + bar forms a casual café. Ideal
placement is adjacent to an outdoor resort area to fulfill the
Kids
pool bar function for compact resorts. zone
Indoor
This layout has additional al fresco seating options and a zone Al fresco seating
for children to find engaging entertainment. seating Live
*In-room dining to be connected to back of house kitchen but
bakery
publicly accessible for pick-up.

Cold wall

IRD* BOH
Open
Kitchen

Physically accessible
Visual connection

Courtyard by Marriott restaurant & bar strategy. Design Development Operations, Asia Pacific. 31
Design features
Design features.

Bar & go
Bar & Go cleverly integrates a coffee bar, beverage bar, grab &
go and communal table. Here guests can take beverages and
bakery on the go and the barista skillfully prepares coffee on
order for breakfast and a la carte service. Come evening the
beverage identity shifts to draft & craft beers, wines and
cocktails.
Smart design detailing like beverage and glassware trolleys and
a table that doubles up as bakery buffet (AM) and communal
table (PM)
Equipment requirements (to be adjusted locally):
• Ambient & refrigerated glass showcase
• Refrigerated well for beverage (urban only)
• 3 - Groups semi automatic coffee machine, grinder, knock
box, Puqpress (option to double up or add BOH operation
for larger hotels)
• Under counter hot water boiler
• Cocktail station, sink, rinser, blender, slow juicers
• Turbo oven / panini press (urban only)
• Water faucet (still / sparkling)
• Ice machine (cubes)
• POS + cash drawer
• Refrigeration, freezer
• Recycle bins
• Pick-up drip tray + space

Courtyard by Marriott restaurant & bar strategy. Design Development Operations, Asia Pacific. 33
Design features.

Live bakery
This glass enclosed bakery, placed up front in the restaurant
design, has all the facilities for bakery preparation for the a la
carte and grab & go offering of the restaurant.

The prominent placement recognizes that high quality bread

and bakery is a inherently Asia adopted trend with many local
expressions. During breakfast the baker fills up the communal
table / bakery display with the freshest bread and pastry.
Equipment requirements (to be adjusted locally):
• Handwash sink – by ID
• Waste bin
• Workbench 1200 x 900 – material spec by ID
• In-Store Baking oven (I.e. MKN spacekombi / MIWE Cube
Air / Wachtel Thermico Plus)
• Baking tray storage shelf underneath the oven
• 1 induction hob, built-in
• Table top mixer (kitchen aid 3l) domestic
• Undercounter fridge 2 door
• Parking bay for a bakery trolley.
• Microwave
• Food processor
• Crepe machine
• Waffle iron
• Smaller items like airgun, handheld blender
• Extra shelves for OS&E / trolley

Courtyard by Marriott restaurant & bar strategy. Design Development Operations, Asia Pacific. 34
Design features.

Open kitchen
The open kitchen strengthens the F&B identity and improves
operational efficiency. The kitchen functions as a la carte
kitchen for the restaurant & bar throughout the day and as live
station + buffet during breakfast. Both the cold and western +
Asian hot kitchen are integrated here. Fuel source for the
kitchen is electric and solid fuel only.

Equipment requirements (to be adjusted locally):

• Hot western cooking range (induction/ electric)
• Asian cooking range (induction/ electric)
• Refrigeration
• Freezer
• Recycle waste bins
• Waste bins
• Combi-steamer
• Noodle live station (electric)
• Induction egg station (2x)
• Hot plates with heating lamps 4x 1 m
• Induction unit (Incogneeto) 3x for soup, dim sum & congee

Courtyard by Marriott restaurant & bar strategy. Design Development Operations, Asia Pacific. 35
Design features.

Cold wall
The cold display, vertically efficient and visually appealing is a
breakfast only component and contains all the space needed to
display a wide variety of cold breakfast dishes. Like large bowl
salads, cut & whole fruit and dairy dishes.
Equipment requirements:
• Vertical refrigeration with remote compressor (water
cooled) – stainless steel frame & glass doors
• Space for plates (vertical)
• Pocket doors to conceal the refrigeration after breakfast

Courtyard by Marriott restaurant & bar strategy. Design Development Operations, Asia Pacific. 36
Design features.

Pantry shelves
Located throughout the restaurant are sets of exposed wall
shelving with the most common dry goods used in the food
preparation by the culinary team. This space efficient storage
introduces another F&B focal point to the restaurant.

Courtyard by Marriott restaurant & bar strategy. Design Development Operations, Asia Pacific. 37
Ambience & design
Ambience & design.

Resort
The resort direction follows a similar design identity and
approach as the urban version but introduces different
materials with a stronger sense of place.
Greater attention is given to the use of natural materials, use of
natural light and introduction of permanent, live plants.

Courtyard by Marriott restaurant & bar strategy. Design Development Operations, Asia Pacific. 39
Ambience & design.

Courtyard by Marriott restaurant & bar strategy. Design Development Operations, Asia Pacific. 40
Ambience & Design.

Audio
Audio system designed by qualified AV consultant keeping in
mind the below requirements.
• Smaller satellite type speakers with subwoofer support are
recommended. Required output is 50Hz to 18kHz (-3dB)
40Hz to 20kHz (-10dB), with a full power continuous sound
level (dBA, @1.2m above FFL) 85dBA (Continuous) 91dBA
(Peak)
• Speaker brand selection from MI AV Design Guide
Appendix 2
• Design coordination is required to architecturally integrate
subwoofers
• Music Selection from internet connected & periodically
updated source by Music Concierge or Music Styling
• Genre: Upbeat café jazz

Courtyard by Marriott restaurant & bar strategy. Design Development Operations, Asia Pacific. 41
Ambience & Design.

Acoustics
Acoustics is the area of specialized designers and is critical to
the guest experience. Below are general points to consider by
both the Interior Designer as acoustic consultant, coordination
early into the design process is key to success.
• Design for no more than 1.5 seconds reverberation
throughout

• Minimize large expanses of hard, flat, parallel surfaces

(floors, ceilings, and walls). Provide creative absorptive
shapes and levels, textures, and forms
• Select a range of absorptive materials, since different
sound frequencies get absorbed by different materials at
varying rates
• Consider applying acoustical plaster in hard ceiling areas
when acoustical wall treatment is not an option
• Provide natural diffusion with typical treatments and design
elements - bookcases, back-bars with bottle displays,
shelving with artefacts
• Consider adding diffusive materials and surfaces such as
sculptural art, brick, timber, and stone relief walls

Courtyard by Marriott restaurant & bar strategy. Design Development Operations, Asia Pacific. 42
Food & beverage
Food.

Overview
The menu is a combination of Indian regional gastronomy and
trending international café cuisine adopting wellness trends.
• Plant-based and gluten free cuisine is incorporated and
given similar attention as other cuisine
• Ingredient sourcing is responsible and local, minimizing
carbon footprint

• The open kitchen serves as hot and cold a la carte kitchen

during the day, and as live station & buffet during breakfast
• Bakery and desserts are made at the live bakery, visible to
all guests and during breakfast, setup as vertical bakery
buffet
• Dishes are served in large and smaller portions. No
separation in the menu between appetizers and mains dish
categories
• Set menus tailor the lunch experience to anticipate market
demand
• All food is suitable for take away but pastries and
sandwiches are specially prepared for take away display in
urban markets

Courtyard by Marriott restaurant & bar strategy. Design Development Operations, Asia Pacific. 44
Food.

Courtyard by Marriott restaurant & bar strategy. Design Development Operations, Asia Pacific. 45
Food.

Courtyard by Marriott restaurant & bar strategy. Design Development Operations, Asia Pacific. 46
Food.

Courtyard by Marriott restaurant & bar strategy. Design Development Operations, Asia Pacific. 47
Beverage.

Overview
The beverage concept is focused and high-quality. Quality over
quantity.
• Coffee is freshly prepared barista style coffees with
different milk options (+ non-dairy), loose leaf (iced) teas,
fresh & slow juiced juices and natural smoothies
• Beer is bottled and craft with local draft beer if market
demand is present
• Wines, available by glass and bottle, where available,
organic
• Sparkling and still waters are filtered and tapped on-site
• Cocktail recipes are classic and the menu is focused, spirit
forward cocktails are bottled and optionally, aged
• Premium Alcohol and spirirts

Courtyard by Marriott restaurant & bar strategy. Design Development Operations, Asia Pacific. 48
Take-away.

Overview
The take away offering are developed around the same
principles as the rest of the menu. Local bistronomy, health
based international cuisine and bakery as hero.
• Freshly baked off pastries, bakery and sandwiches
• Complete restaurant dishes tailored for take-away
• 3rd wave coffees and gourmet teas

• Both freshly prepared as responsibly packaged cold

pressed juices and smoothies
• Canned cocktails, craft beers and wine as contemporary
variety of take away beverages that drive upsell
• Care is given to eliminate single use plastic out of the waste
stream. Use of PLA alternatives, glass and waxed carboard
replace plastics
• Service is assisted by order buzzers to prompt guests when
their order is ready for pickup

Courtyard by Marriott restaurant & bar strategy. Design Development Operations, Asia Pacific. 49
Beverage.

Courtyard by Marriott restaurant & bar strategy. Design Development Operations, Asia Pacific. 50
Fine detail
Fine detail.

Operating supplies.
Operating supplies mirror the bakery focused concept and have
a simple, natural aesthetic
Take-away boxes and other single use items are at minimum
recyclable under industrial standards or home recycling (PLA,
recycle content paper, carton).

Courtyard by Marriott restaurant & bar strategy. Design Development Operations, Asia Pacific. 52
Fine detail.

Uniform
Bakery chef’s inspired uniform for kitchen & service teams.
Light shirts with naturally cotton fiber and durable, dark apron.
Off-white sneakers

Courtyard by Marriott restaurant & bar strategy. Design Development Operations, Asia Pacific. 53
Courtyard by Marriott restaurant & bar strategy.
Design Development Operations, Asia Pacific.

54
KAE
Destination Bar

MARRIOTT INTERNATIONAL
LOCAL FRESH

ACTIVE CASUAL
FOOD STORY
57

This story is all about the passion of the chefs across India and
the hunger to be the best. Chefs have the passion and
motivation to go to different states to learn from the best.

Their migration back home has become the ultimate goals,

where they settle down and perfect the game .

In celebration of those migrating chefs with the ultimate passion

for ingredients and food

We call them the homegrown chefs

This destination takes inspiration from the above and the natural
beauty and diversity of India . KAE offers a way for the guests to
experience all the rich spices and flavors of Indian cuisine.

MARRIOTT INTERNATIONAL
BEVERAGE
58

CONCEPT
KAE is an activated, flexible and stylish bar offering dazzling
panoramic views of Gorakhpur’s skyline. Chill to the grooves
and beats of house music while savoring gourmet snacks, fresh
botanical-infused spirits, wines and signature cocktails whipped
up by the resident mixologist. Unique spaces surrounding the
bar offer elevated parties and private dining to its guests.

During the day KAE is the destination for fresh herbal infusions
and light cocktails made from botanicals. More vibrant at night,
inventive and inspired cocktails are skillfully mixed by expert
bartenders.

The ambience is dominated by a minimal linear bar, a lively

green atmosphere with a large diversity of edible plants, a
comfortable lounge seating area and a hidden infusion lab.

An outdoor area is available with comfortable sitting and niches

around the rooftop garden.

MARRIOTT INTERNATIONAL
 FOOD &
BEVERAGE
CULINARY
61

Comfort Indian dishes and food combinations from across

the country.

The chefs recreating local dishes and reinterpreting age-old

Indian traditions and modern day comfort favourites.

The kitchen presents the classic yet unexplored charm of

India’s diverse regions,

Dishes are served in small and large plates to share .

The cuisines varies from all corners of India

MARRIOTT INTERNATIONAL
MENU SAMPLE
Bar Tasters
Kasundhi Salmon Tartare, Bombay Duck
Gondhoraj Rock Shrimps, Tamarind Glaze
Mustrad Oil Poached Free-Range Chicken,
Churmur Jar
Quinoa Bhel, Hass Avocado with Crispy Kale
Truffle & Fresh Mozarella Kulcha, Nolen Gurh
Tomato Chutney
Edamame Mascarpone Hummus, Roomali
Crisp
Small Plates
Pindi Channa, Amritsari Kulcha, Mutthi Pyaz
Mutton Seekh Kebab, Lemon Butter, Khameeri
Naan
Prawns Puli Munchi, Neer Dosa, Toasted
Cocnut Chutney
Bombay Sandwich, Sev, Bhavnagari Chilli ,
Tomato Saar
Chorizo , Poie, Tomato Kachumber
Dimer Devil, Vegetable Chop, Kachumber
Crispy Soft-Shell Crab, Curry Leaves, Radhuni
Seeds
Khaman Dhokla Chaat
Large Plates
Butter Chicken Bowl, Garlic Naan, Circa Pyaz
Martban Gosht, Ghee Pulka, House Salad
Nihari Gosht, Khameeri Roti
Sukhhi Boti, Makhhan Dal, Pudhina Paratha
Pathuri Machh, Gobhindo Bhog Bhaat
Goan Prawn Curry, Brown Rice
Sorson Maach, Ghee Bhaat, House Salad
DaL Bati Churma Sampler
Moong Dal Kedgeree, Kurkuri Okra, Baby
Spinach Fritters
Sarson Ka Saag, Makki Roti, Organic Gurh
62
64
65
BEVERAGE
66

KAE specializes in creative cocktails and infusions freshly

mixed at the bar using hand picked botanicals from the
vertical herb garden. The cocktail list has been compiled by
internationally-acclaimed mixologists, and features the full
range of contemporary skills and techniques in cocktail-
making, from mixology to house infusions and barrel-aged
concoctions. Behind the bar, an impressive infusion lab
serves simple mixers directly off the shelves, showcasing the
process behind each drink. Guests are entertained by the
flair that takes the experience to an other level.

Expert mixologists, creating interactive and playful drinks.

The bar allows for a complete experience with all beverage .
preparation being delivered ‘front of the house’

Signature drinks
- Quince palinca, quince flower esprit, vermouth blend,
bitters
- Jasmine gin, wormwood aperitif, seaside tonic, soda
- 70’s inspired Wyld Tea paired with four botanical
cocktails and treats.

MARRIOTT INTERNATIONAL
68
69
GIN TROLLEY
71

The Gin trolley features a wide range of gin and homemade

dried fruits for garnishes. Making the lobby bar a unique place
to discover innovative drinks.

Signature Gin & Tonic

- Hobarts gin & cucumber

- Kangaroo island & violet liquor

- Gin fizz & golden fizz

- Bombay & grapefruit

- Elderflower gin & tonic

Trolley design

- Simple and elegant trolley with a copper panel design.

MARRIOTT INTERNATIONAL
 THE
HOSPITALITY
SERVICE
73

STYLE

The associates are trained to amplify the anticipatory

service, an exacting level of personalized care embraced by
every employee.

Our associates blend talent, discipline and craftsmanship to

create outstanding experience , combined with an artisan
experience which is unique, simple and luxury.

Bartenders are masters of their craft and able to recommend

the best cocktail fitting to the guests wishes.

MARRIOTT INTERNATIONAL
AMBIENCE
DESIGN
75

The design seamlessly blends the classic with the

contemporary at the rooftop. The glass roof and large windows
open the space. The subtle balance between wood and metal
gives this place a lively atmosphere.

The space is anchored by an Island bar and live kitchen.

An outdoor lounge area add to the relaxed atmosphere.

MARRIOTT INTERNATIONAL
 77

MARRIOTT INTERNATIONAL
LIGTHING
78

The overall lighting scheme during the day at KAE is clear and
bright with floor to ceiling windows. At night, dramatic and
suffused lighting created by suspended light bulbs and pin
spots on tables, bar and distillery lab. Lighting plays at night
with the plants to create interesting reflections and shades.

MARRIOTT INTERNATIONAL
AUDIO
79

Deep house and lounge music getting more vibrant towards the
night.

An array of high quality and full range ceiling flushed speakers

and sub-woofers, evenly spaced to create high intelligibility, low
distortion, wide frequency response, wide dynamic range and
even, direct sound coverage.

A DJ booth may be factored within the outdoor lounge deck

MARRIOTT INTERNATIONAL
ART & DECORATION
80

KAE destination bar area further features Botanist inspired

decoration such as large clear glass vases; laboratory style
decoration with vials and flacons. Plants, colorful flowers,
botanicals and vertical gardens.

MARRIOTT INTERNATIONAL
FINE DETAIL
TABLETOP
82

Simple white floral decorated ceramic plates and bowls. Eating

utensils are basic but from high quality. Napkins are held in
rustic green metal ring.

MARRIOTT INTERNATIONAL
UNIFORM
83

Uniforms are comprised of bright brown colored leather apron

with lateral and central pockets.

MARRIOTT INTERNATIONAL
SEATING
84

Capacity
• As per FCS

An eclectic mix chairs/sofas or benches depending on the area.

Black wooden/glass tables. Both square and round tables;
private room with slightly more distinguished décor. Open
spaces with decorative rugs and lounge chairs.

MARRIOTT INTERNATIONAL
GLASSWARE CHINAWARE CUTLERY

MENU
POOL BAR
POOL BAR CONCEPT
COURTYARD BY MARRIOTT Gorakhpur

©2017 Marriott International, Inc. All Rights Reserved. For internal use only. CONFIDENTIAL & PROPRIETARY – May not be disclosed or distributed without the express written permission or Marriott International, Inc
 Courtyard by
Marriott Gorakhpur,
India
POOL BAR

SOOTHING REFRESHING CASUAL

100
 Courtyard by
Marriott Gorakhpur,
India
POOL BAR

RELAXING CASUAL COMFORTABLE

101
CONCEPT
Courtyard by
Marriott Gorakhpur,
India
POOL BAR

Located outdoors, the poolside bar is a casual destination

inviting guests to let their senses submerge in the
surrounding nature. Plenty of sun loungers are available to sit
back and relax next to the poolside whilst enjoying some
refreshing cocktails and snacks.

Open from the morning until the evening, the pool side bar focuses on
refreshing concoctions, light-bodied wines, home-made iced teas and
cool beers. A limited menu featuring classic bar snacks and locally
inspired nibbles is available all day.
The bar has a relaxed, contemporary look and follows the overall design
of the hotel. Different seating arrangements and upbeat lounge music
create a social, buzzing and fun ambience.

102
CULINARY
Courtyard by
Marriott Gorakhpur,
India
POOL BAR

The food offering is kept simple and ideal for sharing or to

accompany a drink. The key items on the menu Asian influenced
snacks which embrace the relaxing and laid-back atmosphere
of the venue. Some all-time favorites such as club sandwiches,
Le Meridien samosas, and Caesar salads are also available.

Signature food
- Pepper crusted bacon cheeseburgers with French fries
- Fish and chips
- Chicken satay with peanut sauce
- Seafood spring rolls
- Ice cream
- Chicken nuggets

Kitchen design
- Small back of house pantry.
Key equipment
- Turbo chef oven; double-tank fryer.

103
CULINARY
Courtyard by
Marriott Gorakhpur,
India
POOL BAR

104
CULINARY
Courtyard by
Marriott Gorakhpur,
India
POOL BAR

105
BEVERAGES
Courtyard by
Marriott Gorakhpur,
India
POOL BAR

The pool bartender concocts refreshing and fruity cocktails to

sip by the pool or to pair with food. Hand picked selection of
white and rose wines and local craft beers on draft or by the
bottle are also available. Every hour, a round of freshly blended
smoothies or milkshakes are offered to guests lounging by
the pool.

Signature drinks
- Homemade iced teas, fresh fruit smoothies, mango lassi, sangria jugs
- Craft beers
- Rose & white wines
- Tropical Rise: Lychee liqueur, watermelon juice, lime juice, sugar
syrup, basil leaves
- Rose Velvet: Monsoon Valley sparkling rosé, Tanqueray, crème de
cassis, lemon juice, elderflower

Bar design
- Contemporary sleek designed front of house bar.
Key equipment
- Cocktail unit, juice extractor, ice-machine, blender, wine coolers,
Champagne buckets.

106
BEVERAGES
Courtyard by
Marriott Gorakhpur,
India
POOL BAR

107
AMBIENCE &
Courtyard by
Marriott Gorakhpur,
India

DESIGN
POOL BAR

Contemporary and relaxed design. Modern and sleek front of

house bar with back bottle and fresh display. Comfortable
lounge chairs and sun loungers are distributed throughout the
space inviting guest to sit back and relax. Some bistro style
seating arrangements are ideal for guests who want to enjoy
a quick bite in a casual and inviting setting.

Lighting
- Naturally lit during daytime. Floor lanterns, floor spot lighting and
candles create a dimmed and romantic atmosphere in the evening.
Art & decorative items
- Co-ordinate with I.D. and art consultant. Minimalistic artifact.
Audiovisuals & entertainment
- Casual lounge music during the day and upbeat pop music in the
later hours of the day.

108
AMBIENCE &
Courtyard by
Marriott Gorakhpur,
India

DESIGN
POOL BAR

109
SEATING
Courtyard by
Marriott Gorakhpur,
India
POOL BAR

Capacity
- As detailed in the ‘Facilities Criteria’.

Seating style & table arrangement

- Mix of comfortable loungers and pool side seating. Cushions.
- Mostly deuce and four top tables.

110
OPERATING
Courtyard by
Marriott Gorakhpur,
India

EQUIPMENT
POOL BAR

Tabletops / 5SU
- Simple white crockery. Simple flatware. Wine
coolers. Olive oil, salt and pepper
centerpiece. Placemats. High quality
glassware and chinaware.

Uniforms
- Blue polo shirt and shorts. Boat shoes.

Graphics & collateral

- Simple, chic menu - waterproof for pool side.

Botanicals
- No botanicals.

111
CONCEPT
Courtyard by
Marriott Gorakhpur,
India
POOL BAR

The Pool Bar is the perfect location for after-work drinks,

a lazy afternoon by the pool or simply to relax & unwind with a
refreshing drink and wholesome meal.
Dishes are served as small bites, shareable between friends and
predominantly of Asian & Indian origin.
A selection of alcoholic and non-alcoholic cocktails, wines and beers is
offered. Signature cocktails are refreshingly inspired by Indian sourced
ingredients, or supplied by local producers.

112
BEVERAGE
Courtyard by
Marriott Gorakhpur,
India
POOL BAR

A focus on fresh cocktails using non-

traditional, Asian inspired ingredients.
Each cocktail will take you on a different
journey and experience.
Signature drinks
- Chrysantini: Beafeater 24, homemade
chrysanthemum syrup, lemon juice
- Gorakhpur style Gin & Tonic
- Wines
Bar design
- A main bar by the pool with bottles and fresh
fruit on display. Coconut water counter.
Key equipment
- 3 compartment ice well, juicer, blender, fully
automatic coffee machine, speed rail, ample
lockable storage cabinets, bar freezer,
dishwasher and ice machine as part of the bar
to improve efficiency. Food routing speedy or
production on location.

113
BEVERAGE
Courtyard by
Marriott Gorakhpur,
India
POOL BAR

114
CULINARY
Courtyard by
Marriott Gorakhpur,
India
POOL BAR

The food at the pool bar focuses on

simple, Indian inspired dishes; local
favorites are expertly prepared by local
chefs. All dishes come from the BOH
pantry.

Signature dishes
- Grilled fish/seafood of the day
- Raw tuna yakitori
- Fruit salads
- Tuna tartare Bruschetta

Kitchen design
- The pool bar uses a small pantry for support,
with attention to a speedy food routing.

115
CULINARY
Courtyard by
Marriott Gorakhpur,
India
POOL BAR

116
SEATING
Courtyard by
Marriott Gorakhpur,
India
POOL BAR

Capacity
- As detailed in the ‘Facilities Criteria’.

Seating style & table arrangement

- Combination of low, medium and high seating. Different seating
arrangements zone the bar space into different areas. High tables
with bar stool seats surround the bar area taking advantage of the
view. On the roof, comfortable outdoor lounge chairs and sofas will
go around the terrace and some bistro style seating arrangements
are ideal for eating. Mixture of square and rectangular tables.

117
SEATING
Courtyard by
Marriott Gorakhpur,
India
POOL BAR

118
OPERATING
Courtyard by
Marriott Gorakhpur,
India

EQUIPMENT
POOL BAR

Operating supplies & equipment

- Slate boards; craft paper for fried foods; chopsticks; and simple stainless-steel
cutlery. A condiments tray bearing chili sauce, olive oil and balsamic vinegar is
prepared on sideboards. In the bar, steel buckets; wine-cooler bags; branded
coasters.

Uniforms
- Colorful polo shirts with a pattern across the back, beige shorts and boat shoes.

Graphics & collateral

- A stylish wooden board with an A4 paper menu.

Botanicals
- No botanicals.

119
THE SPACE
BALLROOM & MEETING SPACES
COURTYARD BY MARRIOTT Gorakhpur

©2017 Marriott International, Inc. All Rights Reserved. For internal use only. CONFIDENTIAL & PROPRIETARY –
May not be disclosed or distributed without the express written permission or Marriott International, Inc
CONCEPT
Courtyard by
Marriott Gorakhpur,
India
THE SPACE

Shaadi by Marriott

Your rose-tinted dream wedding crafted by Marriott into a

happy reality.
Whether it's the biggest wedding of the season or the most private affair,
we'll go a mile further to host you a beautiful wedding you hadn't
imagined was possible. Our experienced in-house wedding specialists
will assist you and ensure that every need of the bride, groom and the
guests is taken care of.
We at Marriott would love to play the host in this beautiful new chapter,
so that you live each moment with carefree joy and wonder.

121
CONCEPT
Courtyard by
Marriott Gorakhpur,
India
THE SPACE

Shaadi by Marriott

122
 Courtyard by
Marriott Gorakhpur,
India
THE SPACE

FUNCTIONAL MEMORABLE ADAPTABLE

123
CONCEPT
Courtyard by
Marriott Gorakhpur,
India
THE SPACE

With a versatile and divisible design, world-class

facilities and superb catering, Courtyard by Marriott
Gorakhpur offers a perfect environment for guests
wishing to host any kind of event. From corporate
meetings to private parties and small weddings, the
function spaces are adaptable, convenient and easily
personalized

The culinary offer adapts to guests’ preferences and

is kept simple, yet only high quality ingredients are
being used in the preparation of the food, ensuring a
wholesome and delicious meal. All dishes are
prepared in the all-day-dining kitchen and dished
out in the back of house pantry.
The beverage offering ranges from coffee, tea and
fruit juices to fine wines and Champagne.

A simplistic yet functional design is essential.

Meeting and ball rooms can be divided into smaller
rooms or used as one large space by the means of
horizontal partitions. The spaces are naturally lit
during the day, and flexible to the requests of
guests.

124
CULINARY
Courtyard by
Marriott Gorakhpur,
India
THE SPACE

CULINARY CONCEPT
An array of different function menus is available
featuring traditional finger food and Western/Indian
favorites. An assortment of nibbles can be prepared
upon request featuring mini sandwiches, pastries
and other small hot or cold dishes to perfectly
accompany a coffee or tea break.

SIGNATURE DISHES
Specific to event. A selection of western or
eastern dishes or hors d’oeuvres can be served.
Set menus of Indian cuisine available
KITCHEN DESIGN
All dishes are coming from the all day dining
restaurant kitchen and are dished out at the back
of house pantry.

KEY EQUIPMENT
Food stands for coffee/snacks breaks.

125
BEVERAGE
Courtyard by
Marriott Gorakhpur,
India
THE SPACE

BEVERAGE CONCEPT
The beverage offerings pair with the meals and adapt
depending on the type of event. If requested,
bartenders are readily available to provide any
tailored drinks for cocktail focused events. Feature
table bar can be set up for each type of event, and
can be used for serving coffees, teas and fruit juices
during meeting breakouts.

SIGNATURE DRINKS
Gorakhpur Mojito
Fresh fruit juices
Selection of classic new worlds wines
Champagne

BAR DESIGN
No front of house bar. Beverage dispense area.
Front of house coffee machine or feature table bar
set-up can be arranged under guests’ requests.

126
BEVERAGE
Courtyard by
Marriott

BALLROOM &
MEETING SPACES

127
ZONING & SPACE
Courtyard by
Marriott

BALLROOM &

PLANNING
MEETING SPACES

The way we work is changing. The new

emerging workforce is more mobile, more
diverse, more technologically fluent than
its generational predecessors—and that
workplace design has a major impact on
how that workforce performs.
- Meeting spaces with access to natural light,
the flexibility to adapt to a variety of needs and
comfort .
- High-end residential properties.
- Design that promotes collaboration.
- Optimum use of space with smart in-build,
transitional design

128
AMBIENCE &
Courtyard by
Marriott Gorakhpur,
India

DESIGN
THE SPACE

DESIGN FEATURES
A spacious pre-function area where cocktails can be
held. Colors and design scheme are purposely kept
neutral to give flexibility to a variety of events to be
hosted in the space. All design materials used are of
the highest quality to ensure durability and first class
impressions to all guests.
LIGHTING
Lighting can easily be controlled to the level of
brightness / colors desired. Integrated moveable
spots. Feature chandelier in the ballroom.
Hanging pin spot lights in the meeting space.

ART & ARTIFACTING

Co-ordinate with I.D. and art consultant.
A/V & ENTERTAINMENT
State-of-the-art Audio Visual equipment. All built-
in AV facilities can be easily hidden to ensure no
visibility when not in use. Built-in ultra-HD
screens throughout the space.

129
OPERATING
Courtyard by
Marriott Gorakhpur,
India

EQUIPMENT
THE SPACE

TABLETOPS / 5SU
For ballroom: Polished, high quality glassware from
Ocean, stainless steel flatware from Corby Hall, white
design Legle tableware.
Buffet Table: Little cardboard, tooth picks, simple
crockery. Tongs for pastries and bread rolls.

UNIFORMS
Simple black and white banqueting uniform
GRAPHICS & COLLATERAL
A default menu is of black text printed on white
paper. Buffet dishes are labeled with little cards.
BOTANICALS
Custom made floral arrangements upon request.

130
DDO PACKAGE

172
DDO PACKAGE
LONG FACILITIES PROGRAM (GDAP)
GDAP, ON REQUEST

Guiding principles for space allocation of all required facilities. This

Base documents is issued by the Global Design Project Manager.

BRAND DESIGN STANDARDS & RULES-OF-THUMB

GDAP, ON REQUEST

Along with the F&B concept deck, design
consultants are to ensure that following design
guidelines have been received & reviewed before
commencing F&B / Public area design.
It is understood that the design consultants study
and apply the direction given in these files, which
ultimately improves the design review speed and
on-strategy design.
Please contact the project’s DDO or GDAP lead if
not received or needing clarification.
Every brand comes with its own unique set of design requirements.
These standards include kitchen design and are complementary to
others listed in this package.
DESIGN CONSULTANT LISTS
DDO, ON REQUEST
Experienced design consultants have the largest influence on
design quality, efficient space use, return on investment and speed
to build. Contact DDO for recommendations for those related to
F&B Design.
Documents issued are CONFIDENTIAL & PROPRIETARY and may not be
disclosed or distributed without the express written permission of Marriott
International, Inc – or used in any other form than internally for the Marriott
AV DESIGN GUIDE
property related to the issuance of these guidelines.

Download: AV design has a strong influence on the guest experience of

SELECT BRANDS PREMIUM BRANDS LUXURY BRANDS restaurants & bars and commercial viability of event spaces.
Included in the package is the latest Marriott International Audio
Download (China only): Visual Design Guide.
SELECT BRANDS PREMIUM BRANDS LUXURY BRANDS
Code: ue7r Code: sp9h Code: b5ex
PROTOTYPES
DDO & GDAP, ON REQUEST

Prototypes have been created for kitchens, bars, front of house

public spaces and more. The majority of these are chargeable
resources available for specific brands or consultant dynamics.
Documents issued are CONFIDENTIAL & PROPRIETARY and may not be
disclosed or distributed without the express written permission of Marriott
International, Inc – or used in any other form than internally for the Marriott
property related to the issuance of these guidelines. 173
DDO PACKAGE
Design & construction requirements
The following is a selection of detailed design
requirements for interior and kitchen design
consultants to apply, from schematic design to
construction documentation.
Documents issued are CONFIDENTIAL & PROPRIETARY and may not be
disclosed or distributed without the express written permission of Marriott
International, Inc – or used in any other form than internally for the Marriott
property related to the issuance of these guidelines.
DDO RULES-OF-THUMB
Overview of the most commonly used operational design
requirements. These are suitable to use in the early stages of
schematic design. Beyond this, refer to the detailed design guides
and look books.
PREFERRED KITCHEN & LAUNDRY EQUIPMENT BRANDS
Reliability and capacity are two key elements we look for during the
kitchen and laundry design process. This results from the selection
of quality equipment brands that have performed favorably in our
close to 7000 hotels.
COMMON KITCHEN CONSTRUCTION REQUIREMENTS
Extracts from the Marriott Design Guide that cover kitchen and MEP
design details, to build safe, easy to clean and durable kitchen
spaces.
Documents issued are CONFIDENTIAL & PROPRIETARY and may not be
disclosed or distributed without the express written permission of Marriott
CUSTOM FABRICATED ITEM
International, Inc – or usedDETAILS
in any other form than internally for the Marriott
property related to the issuance of these guidelines.
These standards ensure that custom fabricated kitchen equipment
is durable and withstands the abuse of years of commercial kitchen
operation.
SPA & HOUSEKEEPING GUESTROOM PANTRY REQUIREMENTS
Pantries located on guest floors and in spa back of house areas are
designed by the kitchen designer to ensure that hygienic practices
are followed when washing glasses or storing perishable items.
174
DDO PACKAGE
Look books
Look books are particularly helpful for detailed
design and coordination between interior and
kitchen design consultants.
They provide solutions and inspiration to key
ergonomic and esthetic issues when developing
operational design elements such as service
stations, front of house kitchens, bar and much
more.
Documents issued are CONFIDENTIAL & PROPRIETARY and may not be
disclosed or distributed without the express written permission of Marriott
International, Inc – or used in any other form than internally for the Marriott
property related to the issuance of these guidelines.
BAR DESIGN LOOK BOOK
Design guidelines and inspiration for interior and kitchen design
consultants to design ergonomically superior bars for Marriott
International hotel projects.
HATCH KITCHEN LOOK BOOK
Design intent and ergonomics for hatch kitchens. Predominantly
used for select service brand, all-day-dining restaurants and on
direction of the DDO team.
ALL DAY DINING LOOK BOOK
References of successful all-day-dining station design for interior
and kitchen design consultants. Examples are included to cover the
majority of our brands.
Documents issued are CONFIDENTIAL & PROPRIETARY and may not be
disclosed or distributed without the express written permission of Marriott
SERVICE STATION DESIGN
International, LOOK
Inc – or used in anyBOOK
other form than internally for the Marriott
property related to the issuance of these guidelines.
Service stations represent one of the biggest design challenge for
interior designers. Often designs do not match operational
requirements and the result is a cluttered appearance. The look
book explores ways to avoid this.
ADDITIONAL LOOK BOOKS
New look books are added periodically to the DDO Package. Refer to
the download links to check for the latest set of look books and
updated versions of the earlier issued ones.
175
DDO
RULES-OF-THUMB
DESIGN DEVELOPMENT OPERATIONS
MARRIOTT INTERNATIONAL, ASIA PACIFIC

Version 8, April 2019

©2017 Marriott International, Inc. All Rights Reserved. For internal use only. CONFIDENTIAL & PROPRIETARY –
May not be disclosed or distributed without the express written permission or Marriott International, Inc
INTRODUCTION
Design Development
Operations, Marriott
Asia Pacific
DDO RULES-OF-
THUMB

The DDO rules of thumb provide an overview of design

requirements used in the initial schematic design process
of food & beverage front of house spaces. They are relevant
to the design process of Interior, lighting, AC and kitchen
designers.
They do not contain all requirements and further study of
the concept deck, DDO look books and brand design
standards is required.

177
TABLE SIZE
Design Development
Operations, Marriott
Asia Pacific

GUIDELINES
DDO RULES-OF-
THUMB

Square & rectangular tables

Deuces 750 x 900 (Executive lounge : 750 x 900)
4 Tops 900 x 900 (Executive lounge : 900 x 900)
6 Tops 2000 x 900 (Clear leg space: 1850)
8 Tops 2700 x 900 (Clear leg space: 2550)

Round tables (diameter)

Deuces: 850
4 Tops 1050
6 Tops 1200
8 Tops 1500
10 Tops 1680
12 Tops 1830

Table top heights

Coffee table 450
Drinking table 560
Lounge dining table 680*
Regular dining table 760
Communal Table 920
Bar counter 1050
Footrest 270
*Minimum leg clearance underneath 650

178
COUNTER
Design Development
Operations, Marriott
Asia Pacific

HEIGHT GUIDE
DDO RULES-OF-
THUMB

Counter dining (high)

Table (bar) height 1050-1100
Chair height 750
Knee space 420 min.
Table (bar top) overhang 250 min. 250+
380+
Footrest 200 450+

Counter dining (mid-high)

Table (bar) height 920 760 920 750 1050
450 650
Chair height 650
Knee space 380 min.
Table (bar top) overhang 380 min.
Footrest 200

Counter dining (low)

Table (bar) height 760
Chair height 450
Knee space 450 min.
Table (bar top) overhang 450 min.

179
BARS
DESIGN DEVELOPMENT OPERATIONS,
ASIA PACIFIC, MARRIOTT INTERNATIONAL

180
BARS
Design Development
Operations, Marriott
Asia Pacific
DDO RULES-OF-
THUMB

THE 15 MOST COMMONLY MADE DESIGN MISTAKES…

1 No plumbed in beverage drip rail in front bar counter.

2 Limited overhang on bartender side creating a larger than 450 mm overhang from bar top to bartender.
3 Under-dimensioned garbage & bottle bin.
4 Not enough storage for glassware & products on the back bar.
5 Wrong floor mat provided and floor drain missing.
6 Wrong workspace dimension between front and back bar (850 mm required).
7 Island bar without back bar, limiting operational capacity.
8 Equipment build on legs instead of concrete plinths.
9 Using open equipment counters front of house.
10 No dedicated spot lights focused on bar counter, lighting missing on back bar display.
11 Speakers / subwoofers not in-build where appropriate.
12 Missing footrail on either front bar or bar stool.
13 Placing a sink and other utility equipment on the back bar.
14 Bar equipment not recessed and sticking out higher than the front bar counter.
15 Glass door undercounter refrigeration instead of cladded doors

See the Bar design look book for correct design examples, available through MI – DDO.

181
BARS
Counters & shelves
Bar counter top materials must be correctly chosen
and sealed so to be completely water tight, stain
resistant and non-reactive.
It is the responsibility of the interior designer to
select fit-for use materials that can endure
operational usage over time.
Bar counters should over hang bar equipment so
bartenders can easily produce drinks on the bar
counter top without over reaching. Residential bars
without counter do not require this.
Shelves should be spaced at min. 400-450 mm to
leave sufficient space for various bottle heights
displayed with pourer.
Glassware shelving to be on runners wherever
possible.
Refrigeration & freezers
Ample refrigeration should be made available for
bottled beer, fresh fruit, purees, white & rose wines,
champagne, dairy products etc.
Freezer space should be available to chill glassware
(martini or beer glasses) and for the storage of hand
chipped ice, ice creams & sorbets etc.
Refrigerator drawer sections can also be used next to
ice wells where possible – used for keeping fresh
garnishes and mixers etc.
Compressors should be remote wherever possible.
Bar fridge doors should be cladded, unless otherwise
specific.
Design Development
Operations, Marriott
Asia Pacific
DDO RULES-OF-
THUMB
Ice wells & ice machines
Always be positioned in the front bar section so to
necessitate the production of drinks in front of the
guest.
Should include 3 removable dividers.
Should include stainless steel garnish trays (GN 1/9).
Should be positioned next to sink, then sink next to
the bin.
Bars require large ice cube machines and bar freezer.
(Hoshizaki LM series 48x48x58mm ice.)
Ice cube machines for restaurants & bars should
produce ice with a minimum size of 28x28x32 mm.
Each bar should at least have one undercounter
single door freezer.
182
BARS
Lighting
Under counter LED lighting running the length of
each station should be included.
Sufficient lighting provision should be made to
highlight the back bar spirit selection from either
underneath or above.
All lighting above the bar area should be dimmable
and on an independent circuit to the rest of the
space.
Bar top should be spot lighted from above with
narrow beams, creating a stage effect for cocktails
during preparation. Aim lights right in front of ice
well/cocktail station.
Pin spots above tables to make the drinks come out
better on photographs, encouraging social media
promotion.
Bar rail
Beverage preparation rail (minimum width 100mm)
should run the length and be integrated the bar
counter.
Bar drip rail should be mesh topped which can be
easily removed in sections for easy cleaning.
Bar rail should be plumbed in to waste so spillage
flows directly into waste. Each perforated section
should not exceed 1000mm – to avoid it bending
over time and improve ease of cleaning.
Design Development
Operations, Marriott
Asia Pacific
DDO RULES-OF-
THUMB
Audio / Video
Each restaurant or bar requires a customized AV
design meeting the needs of the concept.
Minimum standards are defined in Appendix 1 of the
MI Audio Video Design Guide, available through DDO
or GDAP, and included in the DDO package.
Subwoofers are often a requirement to meet higher
energy restaurant or bar AV requirements.
Subwoofers should be build-in into the architecture
or case goods.
High quality water resistant speakers are readily
available and a requirement for outdoor spaces.
183
SERVICE
STATIONS
DESIGN DEVELOPMENT OPERATIONS,
ASIA PACIFIC, MARRIOTT INTERNATIONAL

184
SERVICE
STATIONS
Design principles
Specialty restaurant and bar POS stations should be
hidden and blend with the interior design. More often
than not, these are case goods and not separate
FF&E pieces. They are spaced vertically instead of
using a large horizontal surface.
Esthetics: Hidden, unnoticeable / architecturally
integrated / blend into the millwork, case goods.
Practical: drawers, shelves & cabinets. Surface space
for recessed POS, CC terminal, round tray & water
bottles or jugs.
Use a variety of station designs to meet operational
demands, mix the use of clearance stations, POS
with cashier or side tables.
Design Development
Operations, Marriott
Asia Pacific
DDO RULES-OF-
THUMB
Equipment recessing & sizing Equipment standards
POS units and printers should be recessed and not Each independently operating kitchen/section or bar
noticeable from the guest point of view when seated (BOH/FOH) must have a kitchen printer + one central
at a table. printer on the main pass.
Use the latest IT specification for POS units to POS / or cashiering should never be combined with a
ensure recessed wells fit the type of POS. hostess / maître’d station.
When recessing, ensure that sufficient space is
allowed for POS, bill printer, service docket printer &
credit card/debit card terminals.
Generally one POS stations require preparation for
cashier drawers.
Current equipment sizing (confirm with IT prior to CD
phase)
POS (Micros 610, 620, 650):
Recessed: (w)398mm x (d)330mm x (h)223mm
Recessed: (w)398mm x (d)330mm x (h)322mm
Cash drawer: (w)457mm x (d)425mm x (h)107mm
Printer: (w)233mm x (d)254mm
Credit card terminal, country dependant, allow:
(w)160 x (d)320 x (h)160 mm
185
SERVICE
Design Development
Operations, Marriott
Asia Pacific

STATIONS
DDO RULES-OF-
THUMB

CASUAL/ RETAIL /
VENUE / FINE ALL DAY LOUNGE / ROOM
UPSCALE GRAB & BAR POOL DECK
STATIONS DINING DINING CAFÉ SERVICE
DINING GO
HOSTESS
STATION 1 1 1 - (Optional) (Optional) - -
Layout guidelines (NO POS)
The requirements listed are minimum Min 1. Add
standards only. Restaurants come in every POS STATION 1 per 30 1 per 50 1 per 50 one more 1 per 50 1 per 50 1 at IRD
Counter
shape and form. Therefore please apply WITH CC Seats / Seats / Seats / above 40 Seats / Seats / work
service
these guidelines with logic and adapt to TERMINAL* 100sqm 100sqm 100sqm Seats / 100sqm 150sqm area.
150sqm
various cases.
MINIMUM #POS
All service stations layouts are required to
STATION TO BE
be reviewed by Design Development 1 1 1 1 1 1 1 1
EQUIPPED WITH
Operations prior to assigning data & power CASH DRAWER
points.
1 per 30 1 per 50
SIDE STATION* Seats / Seats / (Optional) - (Optional) (Optional) - -
100sqm 100sqm
*Capacity should be related to the closest
standard. I.e. if one POS is required per 50 Optional 1 per 50
CLEARANCE
- above 100 Seats / - - - (Optional) -
seats, then in the case of 80 seats, 2 should STATION*
seats 100sqm
be provided (80 is closer to 100 than 50).
1 per 1 per 1 per
KOT kitchen/ kitchen/ kitchen/
1 1 1 1 1
PRINTER bar bar bar
Example, for an 120 seats all day dining the section section Section
requirements is:
Chinese
1 x Hostess station DEDICATED
restaurant
CASHIER - - - - - - -
2 x POS station with CC terminal. only > 150
STATION
2 x Clearance station seats

186
SHOW
KITCHENS
DESIGN DEVELOPMENT OPERATIONS,
ASIA PACIFIC, MARRIOTT INTERNATIONAL

187
SHOW
KITCHENS
Counters
All equipment to be built on plinths and not on legs.
All live stations should have in-built garbage bin,
storage cabinet for utensils and require a hand wash
facility in the vicinity – unless specified otherwise.
Counter-tops cut-outs and recesses must be
coordinated with MI.
Counter tops to avoid porous marble or other easily
stained materials.
Standard counter height of working and guest
self-service areas is 850 mm.
Standard dining counters height is 760 mm.
Built-in plate shelves must be min. 350-400 mm
above ground.
Hanging shelves over front counters not lower than
1800 mm.
Maximize wall space with storage shelves – some
can be “hidden”, not everything must be on “show”.
Floors
Color, look & feel to be coordinated with ID.
Non-slippery type. Rounded edges. Cove tiles.
Smooth grout lines.
Fixtures
Designer water faucets.
Integrated paper towel dispensers near hand basins.
Wall mounted cling film and aluminum foil
dispensers.
Built-in condiment trays (relevant to each section).
Water proof spare power points in the kitchen area
for ancillary equipment and concealed/accessible
spare power sockets within buffet counters for
ancillary equipment (e.g. Toaster etc).
Coordinated service hatch and access panels within
the counters.
Design Development
Operations, Marriott
Asia Pacific
DDO RULES-OF-
THUMB
Basic equipment
Sufficient under-counter refrigeration + freezers.
Storage cabinets for kitchen utensils.
Deep sinks. Hand basins (hands free sensor type).
Built-in garbage bins (flip or pull-out type).
Cooking equipment
A-la-carte size gas tops. Silent type pressure woks.
Quiet exhaust hoods. Reachable center shelves.
Back splashes required for all equipment placed
against walls (coordinate height).
Lighting
Exhaust Hoods to be fitted with “theatrical” (halogen)
instead of fluorescent lighting.
Ice bins LED lights optional, reputable manufactures
only.
Back-lit or under-lit counters – provide means of
access to change bulbs.
Pin spots for buffet counters. Designer heating
lamps.
188
KITCHENS
DESIGN DEVELOPMENT OPERATIONS,
ASIA PACIFIC, MARRIOTT INTERNATIONAL

189
KITCHENS
Floor drops / sunken slab design
All kitchens in the back of house need a full
structural sunken slab to facilitate the installation of
walk-in cold rooms, refrigeration and drain trenches
so as to ensure the kitchens level with the outside
passage.
Back of house kitchen on common floors minimum
of 350mm depth.
Back of house kitchen at lowest level minimum of
600mm depth.
Front of house kitchens (if at lowest level) minimum
of 200mm depth
Floor design
The flooring material is required to be abrasion
resistant, light colored, unglazed, waterproof, heat-
resistant, acid and oil resistant, anti-fog, corrosion
resistant, odorless, easy-to-clean, fissure less, and
sloped towards the floor drainage at ideally 1.5%.
Skirting lines
Skirting line between walls/plinths and the floor must
be with a minimum of 30mm cove radius, and is
required to be installed to achieve a smooth and
continuous impervious surface.
Ledge design is not permitted
It should be made of the same at the flooring
material or stainless steel.
DDO
ASIA PACIFIC
DDO RULES-OF-
THUMB
Wall design False ceiling design
The walls must be designed and constructed with a False ceilings must be installed wherever possible
smooth, non-toxic, light colored, durable, non-
False ceiling height in all areas must not be less than
absorbent, abrasion resistant, anti-shedding, easy-
2700mm
to-clean surface.
False ceilings must be designed and constructed
Minimum height of walls is 2800mm and must
with a smooth, anti-grease, odorless, non-toxic,
exceed ceiling height by at least 100mm.
easy-to-clean, impervious, fire suppressing material
Corner guards of minimum 1600mm height to be
False ceilings must be of continuous construction
installed flush.
and must not have empty spaces and joints
Crash barriers must be installed in all corridor aisles
Access openings to the space above must be
and must not be made of wood.
provided to facilitate cleaning and pest control
No gypsum boards allowed.
Lighting
Grouting Lighting in all back of house food preparation areas,
All wall grouting must be made of polymer or glass loading bays, food storage areas and all food
cement, which is acid free, mildew proof, and germ passageways must be covered with shatter-proof,
proof. anti-fog, explosion-proof and easy-to-clean covers,
that must not distort natural light.
Flooring should be installed grout-less wherever
possible Minimum of 800 LUX at all inspection points.
Minimum of 520 LUX in all preparation areas.
Hallways Minimum of 350 LUX in all other areas.
Minimum acceptable width of circulating hallways in
food preparations areas is 1500mm.
Minimum acceptable width of serviceable hallways in
food preparation areas is 2500mm.
Minimum acceptable width of banquet service
hallways in food preparation areas is 3500mm.
KITCHENS
Door and doorframe Design
All doors and doorframes must be fire resistant solid
core plastic laminate or hollow metal.
No wooden doors and doorframes are allowed.
All doors must have kick plates of at least 800mm
from the floor, crash barriers, and a self closing
function installed.
All doors must have a visual explosion-proof glass
window centered at 1700mm from the floor.
Door widths must be at least 900mm for single and
1500mm for double doors.
All doors must be pest-proofed
Window design
All windows must be constructed with either UPVC or
stainless steel framing.
All windows must be double toughened vacuum
glass.
All windows must be at least 1200mm from the floor.
All windows must be closeable and possess a fly net
or air curtain.
All windows must be flush with the inside of the wall,
or have a ledge with an at least a downward 45°
angle.
Dish-out windows are minimum 1500mm x 500mm.
DDO
ASIA PACIFIC
DDO RULES-OF-
THUMB
Hoods and HVAC design Fire suppressing system
Zone cooling is required for all food preparation In addition to the building automatic sprinkler
areas with a minimum of 20% fresh air intake if air system, a wet chemical hood suppression system
conditioned or 20 full air changes per hour if not air with fixed nozzles must be installed per Marriott
conditioned. Module 14 – Fire Protection and Life Safety
Standard.
All kitchens need to be provided with low-velocity
diffusers. The FSS must be UL300 listed, and Ansul Piranha
dual agent wet chemical suppression system is
All food production facilities must conform with the
recommended. The dual agent has water mist in
following environmental standard:
addition to the wet chemical agent thereby
Humidity: <70% preventing any flash overs. Kidde, Buckeye and
Rangeguard manufactured systems are currently not
Air flow speed: <0.50 m/s
accepted.
Sound volume: <60dB
The FSS needs to be integrated with the fire alarm
Temperature: <26° Celsius for hot kitchens system, and upon operation of the FSS – general fire
alarm notification to occupants on that floor,
<21° Celsius for cold kitchens
automatic gas shut off, automatic electrical
<18° Celsius for butchery / equipment shut off under the kitchen hood,
fishmonger / chocolate room automatic makeup air shut off, and exhaust fan
Pressure: maintained at negative flow running operations need to occur. The FSS must
possess automatic detection (fusible links) as well
The HVAC must be installed with watertight joints. as a manual actuation not more than 30 meters from
the release mechanism and located in the path of
The HVAC must possess access panels at minimum
every 10 meters to facilitate cleaning and pest egress from hood.
control. The FSS must have fire suppression capabilities for
HVAC and hood release must satisfy the local all equipment which produces grease latent vapors,
discharge standard and must be at least 30 meters i.e. oil fryer, griddle, oven, stoves, charcoal operated
from residential areas. equipment, boilers, lava rock or gas radiant
equipment and ventilating structures.
Hoods must have integrated high efficiency grease
removal system (e.g. UVC)
KITCHENS
Water supply
All food production facilities must be provided with
hot and cold water supply that is absolutely
germfree, amicrobic, odorless, non-corrosive,
sterilized, filtered, and softened.
The quality of water must be in accordance with the
WHO potable water quality standard.
The water hardness must not exceed 150 ppm and
the water pH factor must be between 7.0 and 8.5.
Water supply pressure must be at least 30 psi.
Hot water supply must reach at least at 60° Celsius
after 20 seconds and water supply to hand wash
stations must reach at least 43° Celsius after 15
seconds.
Each water supply line must be installed with a
isolation valve at the nearest stub out, or alternatively
with a check valve if the water supply is directly
connected to food service equipment.
Stub outs must be provided off walls not floors
wherever possible not less than 150mm off the floor.
Plumbing and piping design
All piping must be installed to minimize vibrations,
noise transmission, sagging, reverse pitching, air
trapping and water hammer.
Pipes, fittings and joints must be compatible with the
operating pressure and operating temperature
All water supply to food production facilities must be
made of copper, or alternatively from PPR and CPVC
equipped with localized filter and disinfection.
All hot water pipes must be adequately insulated to
prevent a cooling from input to output <5° Celsius.
All water pipes must be installed pitched at 1/120
and have drain cocks installed at every section, or
where not possible have a siphon installed.
Hot water pipes must be installed at least 150mm
away from cold water pipes and any PVC pipes.
Waterpipes running through concrete slabs or floors
must be avoided wherever possible.
Toilets
Toilets must be provided for food handlers that must
not be accessible through food handling and
preparation areas, have self-closing doors,
mechanical exhaust system and adequate hand
washing stations.
DDO
ASIA PACIFIC
DDO RULES-OF-
THUMB
Drainage design
Floor channels are not allowed in food preparation
areas, only in areas where large amount of liquid and
cleaning is required: e.g.: loading bay, stewarding
areas, ice production, bulk cooking equipment.
All drains must allow smooth water flow with a
smooth coving and sufficient slope to prevent
accumulation of waste water.
Drain hole covers must be non-slippery, stainless
steel, floor load identical, easily accessible and
installed with casing and ventilation pipe.
If drainage is wall fitted, a siphon must be installed.
Drainages must not be directly connected to any
kitchen equipment.
Drainages must be pest-proof and all stainless steel.
Grease trap design
All sewage water from food preparation areas must
pass through grease trap before leading into an
exterior drainage channel.
The grease trap must be located outside any food
handling area, at the lowest level of the facility,
sufficiently large enough to handle drainage at peak
times and easily accessible for servicing and
cleaning.
Individual grease traps under sinks are not accepted.
KITCHENS
Hand wash station design
Hand wash station must be provided in every food
handling area, dishwashing area and loading bay, be
out of stainless steel and have a backsplash guard.
In food handling areas the station must be clearly
marked for the sole purpose of washing hands and
must not be further than 5 meters from each work
station.
Hand wash sinks must be at bench height,
permanently fixed, hands free operated, provide a
soap dispenser, nail brush, drying facilities and bin.
Warm water of at least 43° Celsius must be reached
in less than 15 seconds of tap running time.
Hand wash stations must not be obstructed by
equipment, walls, doorways or partitions.
UV Equipment and sterilization
UV sterilization lights must be installed as per local
hygiene code requirement.
UV knife sterilizing cabinets must be installed in all
high risk food preparation areas.
Electrical design
Adequate and functional space needs to be provided
and allotted away from food production areas during
planning for all switchboards, sub-boards,
distribution boards, control units, air-break circuit-
breaker or disconnector and electric isolators for
three phase power.
All electric equipment stubs including sockets and
switches inside food handling areas must be wet
room proof, no electrical stub outs off the floor are
acceptable if other options are available.
Interconnections and circuits must be concealed in
walls wherever possible and provided with
mechanical protection that is rust-proof, watertight
and anti-collision proof.
Each ring circuit must not be loaded with more than 2
switch sockets with a recommended load of 13A.
All fabricated equipment must be wired internally and
fully polarized, mounted with thermal overload switch
where none provided by the manufacturer.
Emergency power
Emergency power supply and emergency lamps with
automatic power charge up must be installed in all
food handling areas, cold-rooms and holding
freezers must be connected directly to the
emergency power supply
DDO
ASIA PACIFIC
DDO RULES-OF-
THUMB
Refrigeration
All cold rooms must be made of modular design,
installed and buried into the sunken slab to allow
flush entry.
All internal corners, screws and assembly joints must
be fully coved for hygiene reasons and be made from
non-abrasive, non-rusting material.
Internal height must be no less than 2300mm.
HVAC must take into account the evaporators and
compressors source of heat.
Water cooled units are recommended wherever
possible, incoming water temperature of <30° Celsius
and water out of no more than 39° Celsius, flow rate
must be issued with development drawings.
Doors must be flush fitted, self-closing with a 90°
hold, magnetic wiper gasket, possess anti sweat
heater, fitted with a safety release and alarm from
inside, and minimum 1900mm by 900mm in size.
Cold-rooms must have a safety thermostat, a
solenoid valve within the compartment and an audio-
visual alarm in the control box.
Drain lines must discharge condense liquid directly in
drainage system, and be made from insulated copper
pipes for freezers and PVC pipes for cold-rooms.
Recommended to have window on cold rooms in
commissary area wherever possible and practical.
OTHER
DESIGN DEVELOPMENT OPERATIONS,
ASIA PACIFIC, MARRIOTT INTERNATIONAL

194
VENDOR
INFORMATION
Kitchen & Interior design consultants
Kitchen and interior design consultants are critical to
the success of our hotel projects. They assist in
planning attractive, operationally efficient venues,
enabling superior financial returns.
Having the right consultant on board often avoids
costly rework and construction delays through more
efficient planning, higher drawing accuracy and
superior construction coordination.
Due to the critical nature of these consultant,
Marriott International governs the selection of such
consultants in which we use first hand experience to
avoid that owners engage an inexperienced
consultant or one that has performed poorly on
previous projects.
Marriott procurement services
As a Marriott portfolio hotel you have the option, at a
nominal fee, to use the services of Marriott
procurement Asia Pacific.
With experience in supporting over 6000 hotels in
over 110 countries, Marriott procurement covers the
process from selection through delivery; delivering
price competitive, brand compliant items.
To find out more, ask your Marriott project manager
to connect you to our Asia Pacific procurement team.
Design Development
Operations, Marriott
Asia Pacific
DDO RULES-OF-
THUMB
Music consultant
Music Styling is an approved vendor for background
music (BGM) programming for our hotels.
Music Styling develops licensed music content for
virtually any area of the hotel.
In addition to the licensed music content provided by
Music Styling, local authorities often require
additional licenses – please check & apply.
Contact: info@musicstyling.com
195
DISCLAIMER
Concept & images
Images in this presentation are to set the design direction only. They are not
cleared for external use.
Marriott International will brief all designers in detail on the attached concepts.
Designers are requested to use this document as a design path only and are
expected to work with Marriott when developing design direction.
All concept are created & owned by the Marriott International Asia Pacific office,
modification of this presentation needs this offices approval.
Procurement & 5SU/OS&E
Selection of operating equipment for F&B concepts require Area Vice President or
Area Director of Operations approval to ensure that operating equipment is
concept honest.
Look & feel should follow the direction set forth in the F&B concept deck.
Contact the Asia Pacific Design Development Operations team if further
guidance on look & feel is required.
Design Development
Operations, Marriott
Asia Pacific
DDO RULES-OF-
THUMB
Name, logo, due diligence & trademarks
Concept names are working names only.
Each venue will require its own logo, signage, collateral & guest supplies
developed after the names have been finalized and approved by all parties
(unless existing logo is used). This process is paid and initiated by the hotel
owner.
Before a name/logo may be used at any hotel, due diligence should be conducted
to determine whether the proposed name is available for use at the Hotel or
whether instead someone else already owns prior rights in the name that would
expose the Hotel to liability for trademark infringement.
This trademark search due diligence is country-specific and location-specific.
The external costs incurred for conducting trademark search due diligence and
securing trademark registrations for F&B venue names are the responsibility of
the hotel owner.
Registration of a venue name is not a requirement in all countries. Owner should
consult their legal team to inform themselves on local legislation.
196