Hotel Design

Standards
APRIL 2015

3
food & beverage
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Contents
3.1 Overview 1

3.2 Program 1

3.3 JW Bar & Destination Bar 2

3.4 JW Lobby & JW Bar Pantry 4

3.5 Three-Meal per Day Restaurant 4

3.6 Restaurants - Finishes 11

3.7 Restaurant - FF&E 12

3.8 Specialty / Leased Restaurant 13

3.9 Entertainment Lounge 14

3.10 Retail Coffee Kiosk 15

3.11 Systems Coordination 15

Revised: April 2015

Supersedes previous editions
Vertical line in page margin indicates
revised text or change.

Chapter Organization
• This Chapter is a part of an integrated series of Design Standard Chapters.
• Coordination with information from other Chapters is required.
• The reference symbol <XX> is used to indicate a Chapter reference that
includes related information.
Marriott Confidential & Proprietary Information
The contents of the Design Standards are confidential and proprietary to
Marriott International, Inc. and may not be reproduced, disclosed, distributed
or used without the express permission of an authorized representative of
Marriott.
Copyright, Marriott International, Inc., unpublished material. All rights reserved.

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Food & Beverage

3.1 Overview
A. Brand Essentials: Provide guests with access to a variety of
food and beverage experiences. At a minimum, provide
beverage service and lounge seating and a full service
MI Project Contact restaurant offering three meals a day.
Marriott International - “MI” - is the Bar: The recommended beverage service solutions include
corporate entity that manages this a JW Bar and a Destination Bar.
Brand and all MI hospitality Brands.
Contact the MI Design Manager for the Restaurant: The recommended food and beverage service
project specific manager referenced solution requires a 3 meal restaurant associated with the
by the term “MI” throughout this
Design Standard. JW Lobby. See <2A>.
B. Resources: See the following for more information:
1. JW Marriott Public Space Activation, on MGS
2. JW Design Strategy and Case Studies (website)
3. Furniture, Fixtures & Equipment (FF&E) & Hotel Operating
Supplies (OS&E) <GR4>
3.2 Program
A. Food and Beverage (F&B) Criteria: The development of a food
and beverage program for each project requires a market
analysis that evaluates a variety of factors.
Design restaurants and lounges with a definitive concept to
offer unique and imaginative dining experiences, that are
competitive with external restaurants in the market of the
project. Including a restaurant designer in the design team
is strongly recommended.
B. F&B Program: The following factors influence the F&B
program:
• Facilities Program requirements
• Approved concept brief
• Property size
• Availability of competitive facilities
• Property location / region
• Quantity of function space
• Availability of program area within the project
• Regional / cultural influences
• Potential for use by general public
C. F&B Concepts: Based on a MI accepted F&B program, F&B
concepts and menus are selected that guide the design of food
and beverage facilities. See the approved F&B concept brief.

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D. F&B Spaces: Provide the following F&B program facilities

as required by the project Facilities Program:
1. Bar / Pantry / Lounge <2A>: 40 seats minimum
2. Restaurant: 40% of room count minimum for seating.
3. Specialty Restaurant: As required by the project
Facilities Program.
4. Private Dining Area: Include as part of or associated
with one restaurant.
E. Slip Resistance: See <16> for slip resistant walking surfaces.
F. Stairs, Steps & Ramps: Make stairs and steps apparent
through use of essential design elements per Module <16>
(including ramps where required) and in compliance with
governing codes.
G. Windows & Safety Glass: See <GR3> and <16> for window,
glass / glazing criteria, restricting window opening to 10
cm (4 inch) and for safety glass requirements.
H. Property Technology: See <13>. Provide Wi-Fi and cell phone
coverage in the F&B service spaces for guest access.
Consult the CTR for wired PI criteria.
I. Entertainment Lounges: These Facilities are only included in
the program under limited conditions when reviewed and
approved by MI. Refer to the Entertainment Lounge section
below in this document for approval and management
restrictions.
3.3 JW Bar & Destination Bar
A. Program - JW Bar: Prominently located as the social stage of
the Lobby in an inviting, comfortable, and spacious living
room atmosphere.
The design, details, materials, and finish quality of the JW
Bar are cohesive with the JW Lobby.
The bar configuration and design details promote
conversation while accommodating privacy. A curved
bar allows guests a more comfortable arrangement for
introductions and intimate conversations.
1. Location: <2A> Integral part of JW Lobby.
2. Size / Area: See the project Facilities Program as
the size and area are specific to the project and site
locations.

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B. Program - Destination Bar: Concept driven as a striking

design element that is distinctive in its point of view
as a prime destination on the property. Dynamic bar
configurations and details promote conversation, while
affording personal space when desired.
1. Location: Separate from JW Lobby.
2. Size / Area: See the project Facilities Program as the
size is specific to the project and site locations.
C. Design (JW Bar & Destination Bar):
1. Materials and finishes are textural and indigenous as
well as enduring in quality and optimize ease of care
and maintenance to ensure longevity and timeless
appeal.
2. The bar offers a diverse seating accommodations
for private meetings, intimate gatherings, and for
individual travelers.
3. Lighting and music activate the bar, promote the desired
mood, and transition the space from calm daytime to
energizing nighttime.
4. Furniture and purpose built millwork are elegantly
conceived, generously sized, thoughtfully detailed and
placed to invite relaxation.
5. The design of the bar and back bar seamlessly integrates
service equipment as well as technology, such as
lighting for bottle displays, televisions, etc.
6. Art and accessories are a unique collection that
communicate on a multi-sensory level and reinforce
the mood and ambient effect.
7. JW Bar: The back bar liquor display transitions from
day to night so there is no liquor display in the morning.
8. See <10> for bar diagram and plan, equipment
standards, criteria, functionality, location, P.O.S. and
back bar design.
D. Features: Provide the following:
1. Refrigeration: Minimum of 4 under counter refrigera-
tion units.
2. Blending Stations: Provide a blender station and dump
sink that are acoustically controlled for each station.
3. Storage: Provide dedicated space between front and
back bar for minimum of 120 usable bottles per station.
Lockable storage of alcohol required during morning
activities.
E. Audio / Visual: See <13>.

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3.4 JW Lobby & JW Bar Pantry

A. Program: Provide to support JW Lobby and JW Bar food
and beverage service when service cannot be provided
from the restaurant kitchen. See <10>.
B. Planning: Provide a dedicated Pantry if the following
Kitchen to Bar distance prevails during the facility design
process:
• more than 61 m (200 ft.) or,
• on a different floor
C. Equipment: See <10> for equipment requirements.
D. Facilities: At a minimum, provide the following service
functions:
• Breakdown facilities for soiled service wares
• Sandwich preparation station with turbo chef oven or
equal
• Storage cabinets
• Ware washing
• Wet beverage station
3.5 Three-Meal per Day Restaurant
A. Program: Restaurants are concept driven, each venue unique
with exceptional design, menu, and service combined for
a distinctive and memorable dining experience. Windows
provide natural daylight and context with exterior
views. Art and accessories are a unique collection that
communicate on a multi-sensory level and reinforce the
mood and ambient effect. Provide a restaurant design with
destination qualities, including Interior Design, operating
efficiencies and ability to execute quality food and beverage
services.
B. Design Development: Follow the design development criteria
for the following:
1. Analysis Phase: Conduct market research to produce a
concept design and market position.
2. Concept Phase: Develop a concept brief and obtain
acceptance from stake holders to include the Design
Phase.
3. Design Phase: Final schematic design and food service
designs are acceptance by MI.
4. Execution Phase: Operational Execution Plan begins
when Continent Lodging Services (CLS) team receives
the final design details and concepts.

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C. Design Concept: Integrate the following features into the

restaurant design:
1. Provide a dynamic feature that informs the design of
the space and allows for multiple dining experiences
within.
2. Materials and finishes are authentic and crafted, rich in
texture, color, and depth, while enduring in quality and
for ease of care and maintenance to ensure longevity
and timeless appeal.
3. Lighting and music activate the restaurant, promote the
desired mood, and transition the space from daytime to
nighttime.
4. A variety of micro-environments affords a diversity of
experiences and seating accommodations for intimate
gatherings, groups, and the individual traveler.
5. Merchandising displays are integrated, purpose-built
features that support the design concept to optimize
visual impact with an artful authenticity.
6. Lighting design is dramatic, artful, and elegantly
detailed, and renders the product in an enticing manner
as it highlights areas of interest.
7. Design elements visually flow together to create a
complex, but serene mixture of architectural detailing,
natural finishes, elegant patterns, and luxurious
textures.
8. A cohesive collection of artwork is placed for maximum
impact.
D. Spaces: Accommodate the following:
• Entrance
• Host Station
• Waiting Area
• Coat Area (based on climate)
• Seating Area
• Buffet / Exhibition Cooking
• Service Stations
• Storage Space
• P.O.S. Station (if required)
• Private Dining Area (if required by the project Facilities
Program)
E. Location: Locate based on the following criteria:
1. Visibility: The success of the restaurant is dependent
on location. Provide an easily visible location from JW
Lobby with frontage on public circulation paths.
2. Kitchen: Direct access.
3. Daylight: Provide as much natural day light as possible.

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F. Size/Area: Space includes seating, circulation and buffet.

Coordinate with Facilities Program.
1. Fine Dining: 2.6 to 2.8 m² (28 to 30 sq. ft.) per seat, gross
area.
2. Casual Upgrade: 2.2 to 2.4 m² (24 to 26 sq. ft.) per seat,
gross area. Seating area to be 1.2 to 1.4 m² (14 to 16 sq. ft.)
to emphasize a high energy experience.
3. Ceiling Height: 3 m (10 ft.) minimum.
G. Building Level Differences: Design restaurants so that
entrance, buffet, kitchen and seating is on one building
floor level to accommodate food service equipment and
guests with disabilities.
H. Exterior Entry:
1. Design to distinguish entry to restaurant from JW
Lobby area.
2. Provide distinctive entry doors that allow views into
the restaurant and coordinate design with interior
architecture. Evaluate the possibility of a direct exterior
entrance.
3. Provide menu board to give guests an understanding of
the restaurant concept and value level, if appropriate.
4. If provided by property, provide separate Valet Parking
<2>.
I. Entrance Foyer: The foyer sets the mood for the facility and
provides the following:
1. Easy access from public areas with prominent graphics
to identify entrance. <GR>
2. Directs guests and public to the Host Station.
3. An area for a Host Station and coat check with reasonable
access control (based on climate and custom).
4. A securable entrance (if the restaurant is enclosed with
a perimeter wall) when the restaurant is not in use.
Coordinate the closure design with Interior Design.
J. Host Station: (may be Maitre d’)
1. Accommodate two host positions. Provide area for
POS and Table Management System integrated with
the desk but out of direct guest view.
2. Locate one host point to greet guests, control access to
room sections, handle guest checks, and supervise coat
check area.
3. Welcoming Design: Provide non-intimidating podium
positioned to permit good eye contact with arriving
guests and minimize desks and walls that separate the
host from the guest.

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4. Provide guests an opportunity to observe menu, restaurant

interior and buffet, if possible. Provide a wall between the
Host Station and Guest seating.
5. Include waiting areas independent of dining area for small
groups if not available at an adjacent Lounge or Bar area.
K. Service Stations: <10> Design to integrate with restaurant
interior design, while keeping out of direct line of sight to
entering guests.
1. Dry Service Station: Provide for every 75 seats; including
water pitchers, coffee pitchers, house wine display, bread,
linen, and tableware.
a. Some concepts are accommodated with one large
focal dry service station and several small dry stations.
b. Consider using casegoods or custom millwork to
make the station a focal point of the space.
2. Wet Service Station: Provide for every 120 seats; including
sink, coffee brewer, beverage equipment, and ice. Locate
main station in back-of-house along path to soiled dish drop.
3. Size: Base size on concept and selected equipment.
4. P.O.S.: Integrate and recess P.O.S. into stations.
5. Walls & Views: Configure walls enclosing wet service
stations to conceal food service equipment while permitting
servers to maintain visual contact with seating areas.
6. Cabinets: Provide open cabinetry.
7. Location: Locate to minimize noise at adjacent dining
areas, unless dictated by concept.
L. Seating Area: Divide seating into two or more sections that
are closed during slow periods and can accommodate private
dining.
1. Quantity: Provide seating for 40% of room count or as
based on market study and the project Facilities Program.
2. Seating Types: Provide a large variety of flexible seating
choices such as paired deuces (minimum 50% of tables), 4
tops, straight banquette and communal table.
a. Seating percentages may vary by region and concept.
b. Avoid “institutional” seating arrangements.
M. Private Dining: Provide a seating area to accommodate small
groups that can be acoustically and visually separated from the
main dining area by operable doors and walls.
1. Seat Quantity: Provide seat count as required by the
Facilities Program.
2. Flexibility: Integrate seating with restaurant seating so
that private dining area can be opened when not in use to
accommodate restaurant guests during peak use or serve
as meeting space.

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3. Entry: Dependent on layout, locate entry adjacent to the

restaurant entry foyer so guests do not have to traverse the
main seating area.
4. Exterior View / Location: The private dining room can
be located to take advantage of a prime exterior view or
terrace location.
N. Food Production: <10> 3-Meal per Day Restaurant food is
produced by a variety of methods, based on the F&B program
variables. In order of priority, service is provided in the
following manner:
1. Buffet / A’ La Carte: An enclosed a’ la carte kitchen
supports the buffet service and the a’ la carte service.
The breakfast buffet is provided as defined in the “Buffet
Service” section.
2. A’ La Carte: An enclosed a’ la carte kitchen supports the a’
la carte service.
3. Exhibition Kitchen: An exhibition kitchen is integrated with a
buffet line to support a self-serve buffet or a’ la carte service.
O. Service: In general, food is served utilizing one or more of
the following service types. Buffet services are provided as
required by the F&B concept.
1. Buffet Service (Breakfast, and Grand)
2. Display Cooking
3. Exhibition Kitchen
4. A’ La Carte Service
P. Buffet Service: Use of quality millwork and/or furniture pieces
as the base buffet design is highly encouraged.
1. It is preferred to break-up buffet counters to provide better
customer access and avoid queuing.
2. For preparing food items in the dining area a chef’s station
is typically incorporated, built-in or portable.
3. Provide rear access to buffet to allow food replenishment
without interrupting the flow.
4. Prepared food is served to guests in a self-service or semi-
assisted service mode by one or combination of the service
types described below.
5. Locate where visible and accessible to most dining spaces
and restaurant entry.
6. Provide a minimum of 10 to 15 cm (4 to 6 inch) of linear
buffet counter per dining seat.
7. Provide buffet as multiple counters, not a single one.
8. Provide an area for a staffed station with kitchen access at
the buffet.
9. Granite or engineered stone top (avoid marble because of
staining); extensive millwork / casework base and details.

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10. Coordinate buffet millwork and casework design with

the design and theme of the restaurant concept and food
service equipment such as induction cooking units.
11. Avoid a “cafeteria food service” image by integrating
lighting, ceiling, floor, wall, and casework design to form a
food service “show case” display.
12. Where exhaust hoods are required, conceal the hood
elevations into casework or ceiling design.
13. At “grand buffet”, consider high intensity halogen pin spots
to highlight the display.
14. Integrate below counter storage and food service equipment
into buffet casework. <10> Front panels of buffet cabinet
are required to be removable to facilitate cleaning.
15. Provide and integrate design of sneeze guards into the
buffet design to protect exposed food on the buffet.
16. Provide illuminated plate niches.
17. If a concealed buffet is required during evening dinner,
provide detailed, high quality sliding screens or doors on
concealed tracks that are consistent with the concept of the
restaurant or provide another acceptable solution to MI.
Q. Breakfast Buffet: A Breakfast Buffet is a required element of the
Restaurant. Only breakfast is typically served from this buffet;
service for lunch and dinner meals is served “a la carte” from
the kitchen. For evening dinner service, the breakfast buffet
may be concealed, screened off or arranged into a feature
display.
1. The four functional buffet components are:
a. Hot Buffet: Design to support MI breakfast program.
• Counter: Provide space for induction units with hot
breakfast offerings.
• Length: 3.0 to 3.7 m (10 to 12 ft.)
b. Cook Station: Signature MI Buffet feature, design to
meet breakfast volume.
• Length: 1.5 to 1.8 m (5 to 6 ft.)
• Type: Fixed or modular
c. Cold Food Area: Design to support refrigerated and
chilled items.
• Provide space for juice, fresh fruit, yogurt, and
milk display.
• Length: 2.4 m (8 ft.)
d. Bread, Pastries & Cereals Area: Design to support
the buffet bakery components.
• Location: Separate from other areas for increased
circulation.
• Menu: Include dry cereal.

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• Counter: Provide space for toaster and

condiments.
• Length: 1.8 m (6 ft.).
2. If the breakfast buffet is concealed or turned into a
feature display when not in use for evening meals, locate
the buffet in an alcove or provide architectural partition
system. Food service equipment <10> typically is built
into a granite counter.
3. Food service equipment for this buffet typically is
not left exposed to guest view on the granite counter.
Provide an undercounter refrigerated top to chill food
display without use of ice pans.
4. For preparing food items such as omelets and waffles, a
chef’s station typically is included.
R. Grand Buffet: When required, provide as follows and if
accepted by MI:
1. Design specific to the approved F&B concept brief.
2. Typically, position as the focal point of the restaurant.
3. Arrange buffet in zones and separate counters for hot
entries, cold items, and desert table.
S. Display Cooking Station: In conjunction with and in support
of the buffet, food is custom prepared to the guest’s request
or freshly cooked to replenish the buffet. This service
can include a single chef’s station for preparing eggs at a
breakfast buffet up to a limited cooking line supporting a
grand buffet. <10>
T. Exhibition Kitchen: Certain restaurant concepts expose the
food preparation and cooking areas to the guests to showcase
the facility’s menu and culinary talents. Exhibition kitchens
may be integrated with a buffet, support a buffet or exist
as a stand alone feature. Coordinate seating at buffet with
accessibility criteria, buffet height and views of Exhibition
Kitchen. <10>
U. A’ La Carte Service: Guest selected menu items are prepared
in a concealed and enclosed kitchen and served by a waiter.
V. Service Entrance:
1. Avoid views into kitchen from dining areas (unless
concept is an exhibition kitchen).
2. Provide one entry and one exit door that cohesively
work with the flow of kitchen to dining areas.
3. Include doors to kitchen with 0.9 m (3 ft.) wide clear
opening and door vision panel; door swing not to
exceed 90 degrees.
4. Provide entrance baffle to prevent kitchen noise and
light from entering dining area.

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W. Egress: <14> At facilities with 50 or more seats, include

emergency egress as follows:
1. Provide a minimum of two exits.
2. Primary exit may exit to the lobby.
3. Provide secondary exits to the exterior through an
exterior door, a protected corridor or stair enclosure
and not egress to or through the lobby.
4. Exiting through kitchen is not permitted.
5. Equip exit doors with local alarms and graphics /
signage. <GR>
X. Toilet Rooms: Preferred location is adjacent to the restaurant
to avoid circulation conflicts with the public areas. Interior
design of facility is in line with concept of restaurant.
Y. Janitor Closet: Provide a dedicated Janitor’s Closet to store
cleaning supplies and equipment to service all food service
venues on a floor. Locate in close proximity to primary
food service venue.
Z. Storage Space: Provide space in each restaurant as follows:
1. Size: Large enough to accommodate child seats, trays,
extra chairs, and similar furniture.
2. Location: Locate to avoid obstruction to exits and general
circulation. Possible locations are reception, service
stations or near kitchen entry.
3. Wine Storage: Provide glass front refrigerated storage
for wines at 5.5º C (42º F) . for white wines and 15.5º C
(60º F) for red wines.
3.6 Restaurants - Finishes
A. Floor / Base:
1. Slip Resistance: <16> 0.60 wet / dry.
2. Marble or Wood: Do not use at the buffet.
3. Base: Match floor and décor.
B. Walls: Heavy wall millwork, influenced by current design
trends. Ensure finishes are suitable quality and durability.
C. Ceiling: Design ceilings to include such design elements as
millwork details and multi-level ceilings.

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3.7 Restaurant - FF&E

A. FF&E Criteria: See the following for design direction and
requirements.
• JW Design and Case Studies (video)
• <GR4> Furniture, Fixtures & Equipment (FF&E) & Hotel
Operating Supplies (OS&E)
B. Furniture:
1. Tables Sizes (Standard): Sizes vary based on menu,
place setting, food concept, restaurant type, size and
regional culture. Consult with MI to define table sizes.
Typically size the table 60 to 76 cm (24 to 30 inch) wide
per setting on a side by 86 to 107 cm (34 to 42 inch)
across.
• 60 x 86 cm (24 x 34 inch) 2 places
• 86 x 86 cm (34 x 34 inch) 4 places
• Larger table sizes require a proportionally larger
restaurant area.
• Asian themes typically require larger table sizes to
accommodate larger place settings.
2. Table Top: Stone or protected durable finished wood.
Flip up table tops can be used to provide more flexibility
of seating.
3. Table Bases: Durable finish; resistant to scratching and
marring.
4. Hardware: Conceal in millwork.
C. Seating: Arrange using 50% of tables as deuces and mixture
of larger grouping combinations. Percentage may vary by
design and concept.
D. Lighting:
1. Include decorative, ceiling fixtures, wall sconces,
recessed lighting wall washers, and spot fixtures.
2. Lighting control: Provide three scene, pre-set dimmers.
<15C>
3. Locate light controls out of guest view with easy
accessibility to employees.

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3.8 Specialty / Leased Restaurant

A. Specialty Restaurant: If required by the project Facilities
Program, this outlet is concept driven.
1. Developing concepts for specialty restaurants requires
coordination with the Facilities Program, market studies
and MI.
2. Food and Beverage concept documents for a select group
of facilities are available from MI after concepts for the
project have been determined.
B. Leased Concepts: Leased Restaurants are only included in
the hotel program under limited conditions when reviewed
and accepted by MI. The Restaurant may take the place of a
property managed restaurant and is owned and operated by
an outside restaurateur.
C. Location: Locate based on the following criteria:
1. Exterior Access: The success of the restaurant is
dependent on location. Provide an easily visible location
from lobby with frontage on public circulation paths.
2. Visibility: Where available, the restaurant may benefit
from exterior frontage and a direct exterior entrance.
3. Access: Provide clear, direct access route for guests and
public.
4. Kitchen: Direct access; multiple property operated
restaurants to share kitchens facilities where possible.
Leased restaurants require self contained kitchens.
D. Size / Area: Area includes seating, circulation, and features.
Coordinate with Facilities Program.
1. Fine Dining: 2.6 to 2.8 m² (28 to 30 sq. ft.) per seat, gross area.
2. Specialty Upgrade: 2.2 to 2.4 m² (24 to 26 sq. ft.) per seat,
gross area.
3. Specialty: 2.0 to 2.2 m² (22 to 24 sq. ft.) per seat, gross
area. Seating area to be 1.1 to 1.3 m² (12 to 14 sq. ft.) to
emphasize a high energy experience.
4. Size can range from 2.0 to 2.8 m² (22 to 30 sq. ft.) per
seat, gross dining area.
5. Ceiling Height: 3 m (9′-10″) minimum.
E. Leased Features: A fully functional space integrated with but
separate from the hotel.
• Direct secure access to Receiving Area
• Employee facilities separate from hotel employees
• Full kitchen separate from hotel kitchen
• Separate metering of utilities
• Direct exterior access
• Dedicated restrooms
• Restaurant P.O.S. capable of reporting to hotel PMS.

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3.9 Entertainment Lounge

A. Program: Entertainment Lounges are only included in the
property program under limited conditions when reviewed
and approved by MI.
Customarily, Entertainment Lounge facilities are “open
to the public” and offer social activities (singing, dancing,
meeting, etc.) in addition to F&B menus. Typically,
entertainment facility examples are:
• Discos
• Karaoke Bars
• Night Clubs
• Social Clubs
B. Management Approval: Facilities and services of any such
Entertainment Lounge not approved or directly managed
by MI shall be separate and independent of the property
and therefore shall not be located within, proximate to, or
associated with the property.
There shall be no contractual relationship between
the property or property manager and the unapproved
Entertainment Lounge, including for example, any
ownership interest or profit sharing.
The property will not provide, promote, support, assist,
reimburse, barter, or share any hotel operational services or
facilities or any others of a similar nature to Entertainment
Lounges:
If such property support facilities or services are requested
by an Entertainment Lounge, the property facilities or
services will be offered at non-preferential, market rates at
MI’s sole discretion.
For Entertainment Lounges approved by MI, base the
facility on the following program criteria and factors.
C. Size / Area: Allow 2.6 m² (28 sq. ft.) per seat gross
area. Coordinate with Facilities Program and review
implementation with MI.
D. Location for Entertainment Lounge: Base the facility location
on the following factors:
1. Acoustically isolate lounge from guestroom, function
space, and other lobby and public areas where
entertainment activity and noise would adversely
disturb occupants.
2. Locate exterior entrance based on analysis of users,
such as guests and public.
3. Indirect access to Lobby area without visually or
acoustically disrupting the Lobby.

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4. Adjacency to Kitchen is beneficial, but not critical;

food and beverage services are limited and usually self
contained.
5. Include lighting and audio/visual systems for live
entertainment at stage area. <13> <15C>
E. Space Planning / Interior Design: Coordinate design
implementation with MI. Develop a concept for the
Entertainment Lounge.
F. Spaces: Verify lounge space program requirements with
MI. Possibly design to accommodate the following:
• Reception
• Socializing area and seating
• Dance area with wood floor; minimum 3.6 x 3.6 m
(12 x 12 ft.)
• Bar of freestanding design; beverage service and limited
food menu
• Entertainment stage; production facilities
• Audio / Video facilities
3.10 Retail Coffee Kiosk
A. Program: The preferred service facility is provided at the
JW Bar.
B. Coffee Kiosk: Provide a location to purchase coffee and light
food items if required by the project Facilities Program;
coordinate design with MI.
3.11 Systems Coordination
A. Reference: Coordinate with the requirements of other
Chapters including:
• 2A Lobby Areas
• 10 Food & Beverage Production Facilities
• 13A Technology Infrastructure
• 13B Audio / Visual
• 14 Fire Protection & Life Safety
• 15 Mechanical, Plumbing & Electrical
• 16 Loss Prevention

Design Standards © Marriott International, Inc. |F&B 15