Ritz-Carlton Reserve: Designstandards

CARIBBEAN & LATIN AMERICA
Ritz-Carlton Reserve
globaldesignstrategies
designstandards
August 2021 | franchised
Table of Contents
GR1 Overview & Project Administration 4

GR2 Signage & Graphics 38
GR3 Materials & Products 52
GR4 Furniture, Fixtures & Equipment (FF&E) 83
1 Site & Building Exterior 123
2A Public Spaces 156
3 Food & Beverage (F&B), Front-of-House 170
4A Recreation & Amenities 185
4B Fitness Center 200
4C Swimming Pools 210
4D Spa 225
5 Retail 313
6 Function Spaces 320
7A Suites & Villas 344
7B Guest Circulation / Corridors / Support 367
8A Administration Facilities 380
8B Employee Facilities 391
9 Engineering & Maintenance Facilities 408
10 Food & Beverage (F&B), Back-of-House 422
11A Laundry Facility 496
11B Housekeeping 523
12 Elevators 533
13A Technology Infrastructure 548
13B Audio / Visual 568
14 Fire Protection & Life Safety 606
15A Mechanical Systems 632
15B Plumbing Systems 664
15C Electrical Systems 689
16 Loss Prevention 713
2 Ritz-Carlton Reserve - CALA marriott international. all rights reserved. August 2021
chapter organization
• This chapter is a part of an integrated series of Chapters.
definitions
• Design Standard: a minimum requirement to be fulfilled
without exception
• Best Practice: a recommended design guideline, practice or
way to execute a design standard
• Expanded Information: an explanation of a design standard
or best practice
• Reference (internal): a reference to another document /
section within the design standards or to a design strategy /
guide within the brand standards
Exception: Fire Protection & Life Safety Design
Standard references are to external codes only
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.
English is the official and binding language of these design standards. The
translated versions are provided as a courtesy only and are not controlling
and have no legal effect.
August 2021 marriott international. all rights reserved. Ritz-Carlton Reserve - CALA 3
overview & project administration
designstandards
Table of Contents
GR1.1 Brand Overview 7

GR1.2 Design of the Ritz-Carlton Reserve 7
GR1.3 Design Standards 9
GR1.4 Project Application 10
GR1.5 Interpretations 12
GR1.6 Code & Regulation Compliance 12
GR1.7 Accessibility 13
GR1.8 Green & Sustainable Design 16
GR1.9 Building Materials, Products & Equipment 16
GR1.10 Design Review Process Model 17
GR1.11 Preliminary Design Phase 19
GR1.12 Design Phase Administration 21
GR1.13 Design Narrative 24
GR1.14 Concept Design Phase Requirements 25
GR1.15 Schematic Design Phase Requirements 26
GR1.16 Design Development Phase Requirements 28
GR1.17 Construction Documents Phase Requirements 29
GR1.18 Construction Phase Requirements 30
GR1.19 Turnover Schedule 31
GR1.20 Project Close Out Requirements 33
GR1.21 Definitions, Acronyms and Abbreviations 35
August 2021 marriott international. all rights reserved. Ritz-Carlton Reserve - CALA Overview & Project Administration 5
definitions
without exception
or best practice

Marriott.
GR1.1 Brand Overview
A. Ritz-Carlton Reserve properties are rare estates, set apart from the
world. They are designed to capture the indigenous essence of each locale
and magnify the beauty of its surroundings.
Ritz-Carlton Reserve sites are hand-picked. They are set far apart from
crowded tourist destinations, and never abutt other luxury hotels or resorts.
Off the beaten path, the locations reflect the sophistication of our guests. The
sites are exotic destinations with rich cultures, intriguing traditions and
beautiful ways of life.
Ritz-Carlton Reserve is a complete escape to the unexpected. A private,

exclusive leisure experience that blends unique elements of the local culture,
history, and heritage with intuitive individual service, exquisite indigenous
design, relaxed ambiance, and respect for the environment.
B. Design Foundation Guide: The Ritz-Carlton Reserve Design Foundation

provides a distinct point of view on interior design by cultivating the
aesthetic of a property’s locale while unifying the portfolio through
signature design features.
GR1.2 Design of the Ritz-Carlton Reserve
A. Overview: Ritz-Carlton Reserve Destinations are more like residential estates

than hotels. At every turn of the journey, a guest experiences ultimate
privacy, magnified by the beauty of the surroundings.
B. Signatures: A property’s signature spaces are designed to deliver a

rare, intimate and extraordinarily private experience. These unique spaces
are imagined through a Design Narrative that guides their tailored aspects
into an elevated journey that is distinctly Ritz-Carlton Reserve. Reserve
exclusively utilizes architectural styles, materials, and interior design that is
authentically local and completely custom.
• Design Ritz-Carlton Reserve Hotels in accordance with the Ritz-Carlton
Reserve Design Foundation.
C. Design:
1. Design is exquisitely considered through three essential drivers.

• Indigenous Design: The history of the destination is expressed through
vernacular architecture, local artisanal craft, indigenous materials, and
an art collection that celebrates local art and artists.
• Local Culture: Reserve estates are integrated into the cultural fabric of
the surrounding communities. Each property has applied a deep
understanding of local culture, history, and traditions to the creation of
immersive onsite experiences.
• The Landscape: Reserve amplifies sense of place by making landscape
the star of the show.
a. Art & Artifacts: Selection and placement of these key items

complements physical aspects of the design.
2. Individual Discovery: Ritz-Carlton Reserve grounds promote a sense

of discovery with hidden pathways, contemplative gardens and
unexpected artifacts that take guests to a place of wonder.
D. Space Management:
1. Guest Services: Service to the guest is provided in an anticipatory

and personalized manner. To this end, all services must be provided
without infringing upon the guest’s environment. Back-of-House (BOH)
services do not cross the guest areas and public spaces. Carefully screen
service access from the BOH to prevent views, lighting, and noise from
disturbing guests.
a. Hotel Systems:
• Mechanical, servicing equipment, systems, and access to
equipment areas are not visible from public spaces. Similarly, design
and conceal expansion joints, panic hardware and related devices
from view in public and guest spaces.
• Carefully coordinate emergency and fire systems to ensure
adequate protection for guests without conflicting with the design of
the guest’s environment.
E. Quality Assurance: Compliance with MI requirements are verified by a

series of design submittals, reviews and documented agreements. See <2A>
through <16> for additional detailed information
8 Overview & Project Administration Ritz-Carlton Reserve - CALA marriott international. all rights reserved. August 2021
GR1.3 Design Standards
A. Disclaimer: These design guidelines and all materials, procedures, systems

and content herein contained or depicted (the “Design Guidelines”) have
been prepared for and/or developed by Marriott International, Inc. or its
affiliate (“Marriott”), and are the sole and exclusive property of Marriott,
which owns all right, title and interest therein, including all copyright, and
which reserves all rights herein. All contents should be used only as
authorized by Marriott and should not be copied either in whole or in part
without its written consent. The content herein may be protected by patent,
trademark, trade secret, copyright, or other intellectual property and
proprietary rights and laws, and is the private and confidential property of
Marriott. The contents contain proprietary trade secrets that are the private
and confidential property of Marriott. Unauthorized use, disclosure, or
reproduction of any kind of the Design Guidelines or any contents or material
contained in these Design Guidelines is expressly prohibited. The contents
hereof are to be returned immediately upon termination of any relationship
or agreement giving the user authorization to possess or use such
information or materials. Marriott reserves the right to take all actions and
seek all available remedies, whether legal and/or equitable, for any
unauthorized or illegal use of the Design Guidelines or any of its content.
These documents are intended to serve as a starting point for complete
design to be performed by licensed professionals. They have been prepared
with the sole purpose of conveying the brand benchmark for this particular
product only. The architect, engineer, designer or any other design
professional of record is responsible for compliance with any and all laws or
regulations of any type or description governing the proposed construction.
These design guidelines may be altered, amended or supplemented by
Marriott in its sole discretion from time to time. It is your responsibility to
familiarize yourself with the contents of the Design Guidelines and to keep
yourself apprised of any and all updates to it on https://lobo.marriott.com In
the event of any inconsistency or conflict between a provision in these Design
Guidelines and any federal, provincial, state or local statute, regulation,
order or other law, such law will supersede the conflicting or inconsistent
provision(s) of these Design Guidelines in all properties subject to that law.
All owners/developers should seek independent legal counsel for advice
concerning application of and compliance with any applicable law.
B. Purpose: The Hotel Design Standards have been prepared by Marriott

International, Inc. (MI) to communicate hotel quality standards for the design
of hotels and resorts. These Design Standards describe the building, facilities,
exterior environment, the quality and types of finishes that define a Marriott
property. While the Design Standards are used to gain an understanding of
the Brand and obtain initial pricing and budgeting parameters, the facility
design, finishes furnishings, fixtures and equipment for a specific project will
vary.
C. Document Organization: The Design Standards are organized into

complementary Chapters to facilitate the integration of design requirements
into the design process.
1. General Requirement Chapters describe the project design process

and design which include the following.
• This Chapter
• <GR2>
• <GR3>
• <GR4>
2. Design Standard Chapters provide design criteria, facility

requirements and general material qualities that facilitate the
development of the final design and documentation.
D. Minimum Standards: The Design Standards are minimum MI requirements

for developers, franchise partners and market managers. Where applicable
codes, ordinances and laws take precedence and these are substantially
different from MI requirements, review the differences with the responsible
design team consultant and the MI Design Team to obtain resolution.
GR1.4 Project Application
A. Design Integration: The integration of the MI Brand and Design Standards

creates a unique hotel that provides the consistency and quality guests
require of a leading brand. These Design Standards establish a consistent
level of quality for Marriott properties without defining a singular design
statement or facility. It is desirable that each project embrace its regional
context while maintaining the focus of the Brand and MI design concept.
1. The Design Standards address the program of a full service, luxury tier
hotel. A hotel typically includes the following, unless modified by MI and
the project Facilities Program:
a. Approximately 60 to 100 guestrooms
b. One All Day Dining / Three-Meal per Day Restaurant
c. Concept Bar / Lounge
d. Function / Meeting space
e. Specialty Restaurants and Bars. See the project Facilities Program

and <3> for programming requirements.
f. A Fitness Center
g. A Spa
h. Retail
i. Application of the Design Standards to a substantially different

program requires approval by MI.
B. Urban Hotels: Consult with MI for planning and programming.
C. Multi-use Buildings: In order to maintain operational and access control as

required by the Loss Prevention Review, hotel exit stairs, utilities, facilities
and services are not shared or connected to other external uses. See <16>.
1. If shared facilities can not be avoided, submit and obtain approval from
MI of alternate facilities that safeguard the hotel operations and access.
2. Entertainment Lounges, General and Service Retail, and Recreational

Facilities not associated with the Fitness Center are only included in the
hotel program under limited conditions when reviewed and approved by
MI.
3. Facilities and services not approved or directly managed by MI are

separate and independent of the property and therefore are not located
within, proximate to, or associated with the hospitality facility.
D. Dimensions, Sizes & Measurements: Conversions from English to metric (SI)

units are approximate. Verify, coordinate and confirm product and material
dimensions for required design applications.
E. Cost Responsibilities: The organization of the Design Standards into Chapters

and the organization of each Chapter are not intended to assign design,
control, procurement or cost responsibility to project team members.
F. "Star" Rating: The property must provide the services, features, and facilities
required to qualify for Forbes (Mobile) 5 Star and AAA 5 Diamond standards.
GR1.5 Interpretations
A. General: Project specific conditions may require additional direction for

issues not specifically addressed by the Design Standards. MI will provide
additional interpretations and information to assist in integrating the Design
Standards into the project design.
B. Modifications: The Design Standards may be modified by MI to reflect and

respond to changing design, market, construction, operational conditions
and regional operating needs and requirements.
C. Current Edition: Prior to relying on or implementing the Design Standards,

verify with MI that this Design Standard edition is current and contains the
latest modifications.
GR1.6 Code & Regulation Compliance
A. Architect & Engineer of Record: The project Owner and the Architect and
Engineers of Record and consultants (design professionals) are responsible
for compliance with governing laws, codes and regulations.
1. These Design Standards are not intended to negate the Design

Professional's legal responsibilities for the protection of public health,
safety or welfare. Nor, are they intended to alter responsibilities for good
design practices such as accessibility, environmental protection, energy
conservation, weather tight, safe buildings, etc.
2. MI reserves the right to request that a variance be submittted for code

requirements that are in conflict with the Marriott Design Standards and
operations.
B. Selecting Codes and Standards: Prior to the project's commencement, the

Design Team proposes to the Owner and MI a recognized building code and
standards for the building, finishes and furnishings.
1. Current Editions: MI uses current editions of codes and technical

references as a basis for comments.
2. Fire Protection & Life Safety: Contact the MI Fire Protection & Life Safety
Department and the Zurich Services Corporation. See <14>.
3. Recognized codes and standards include, but are not limited to the
following.
• International Building Code (IBC)
• NFPA Standards
• NFPA 101 Life Safety Code (US)
• ANSI Standards
• UL and ASTM Standards
• Current ADA Standards for Accessibility Design https://www.ada.gov
4. Code Integration: Follow these Design Standards when they exceed

requirements of governing codes or accessibility guidelines.
5. Refer conflicts with Design Standards to the MI project team for

resolution.
GR1.7 Accessibility
A. Meeting the Needs of All Guests: In keeping with the best traditions of
Marriott's hospitality, we extend hotel services to all guests, including those
with disabilities.
1. We work diligently to apply the best current thinking on accessibility

features to each new hotel, and each hotel renovation.
2. Recognizing that we operate and acquire hotels originally built under

previous requirements, we constantly seek to improve the physical
accessibility of our hotels, removing existing barriers wherever feasible,
as well as extending services where barriers remain.
B. Accessibility Standards Compliance: If governing accessibility standards do

not exist, comply with the criteria as outlined by the U.S. ADA Standards for
Accessible Design. At the minimum, comply with accessibility regulations of
the country where the project is located and the following required criteria
for persons with disabilities:
1. Building Access: Provide an accessible public path of travel into the

building and into spaces accessible to guests.
2. Service: Provide access to services generally available to property guests.
3. Public Toilets: Public area restrooms have accessible toilet

compartments, urinals, and lavatories.
4. Guestrooms: Provide a minimum of 3% of the total guestrooms as

accessible (2% rooms with a tub, 1% rooms with a roll-in showers).
Increase quantity based on market and governing norms.
5. ADA Reference: Internet site at: http://www.ada.gov
C. Conflicts: In cases where the governing accessibility laws conflict or are not
mutually addressed, consult with MI to develop a program that
accommodates the guest's expectations.
D. Accessibility Design Compliance:
1. Building Access and Route:
a. Provide an accessible route for persons with disabilities to Building

Entry Areas to comply with all applicable accessibility regulations.
b. Public Entrances: Design 60% of public entrances, with at least one

ground floor entrance and one pedestrian entrance from a parking
structure for access by persons with disabilities.
c. Doorways: At exterior and interior doorways, provide an 82 cm (32

inch) minimum clear opening with approach and strike side
clearance. Typically, provide 46 cm (18 inch) minimum clear at the
strike side to adjacent wall for an in-swinging door.
d. Provide accessible check-in accommodations in compliance with

governing accessibility regulations and coordinated with the Hotel
Brand Design.
2. Signage: Comply with governing regulations for signage and graphics

specifications. Follow signage specifications including the intent of the
Americans with Disabilities Act (ADA) Accessibility Guidelines unless
superseded by local governing regulations. Implement required and
customized signage such as Braille if usage is prevalent in the region.
3. Recreation and Fitness:
a. Locate recreation facilities and guest amenities along accessible

routes. Design facilities for access by guests with disabilities.
b. Where a boardwalk or similar beach access is provided, no less than

one route is accessible for guests with disabilities.
c. Swimming Pools: Provide a permanent transfer lift at each pool and

whirl pool or other accommodation as required by governing
regulation.
4. Accessible Guestrooms: Design room layout for use by guests with

disabilities.
a. Standard: Current version of the ADA Standards for Accessibility

Design (https://www.ada.gov)
b. Quantities: Provide Accessible guestroom quantities as required by
the accessibility standards noted above.
c. Hearing Impaired: Accommodate persons with hearing impairments

as required by the accessibility standard noted above.
• Provide doorbell strobe / chime (flush style) as required with an on
/ off switch inside room.
• Telephones with volume control handsets and text telephones as
required by governing accessibility regulations are available at the
front desk.
d. Incorporate the same Brand design requirements as in standard

Guestrooms. Provide accessories equal to standard Guestrooms and
elevated design aesthetics.
• Accessories shall include but are not limited to grab bars,
showering and bathing plumbing fixtures, shower and tub seats,
accessible closet rod.
e. Bed Requirements:
• Install bed with an overall height of 56 cm (22 inch) with an
allowable range of 53 cm to 58 cm (21 to 23 inch) from finished floor
to top of uncompressed mattress, unless otherwise dictated by
applicable State or local laws.
• Provide 18 cm (7 inch) high clearance under long side of bed with a
76 cm (30 inch) minimum depth and 91 cm (36 inch) minimum width
to accommodate a Hoyer or similar person lift unless otherwise
dictated by applicable State or local laws.
• On platform frames provide appropriate support for mattress
where clear opening for lift occurs.
f. Connect accessible guestrooms (ADA rooms) to a standard

guestroom.
g. Door Hardware to match hardware designed for standard

guestrooms.
h. Viewer: Furnish two at accessible rooms; install lower viewer at 1.0 to

1.6 m (40 to 42 inch) above finish floor.
i. At accessible roll-in showers, provide a secondary floor drain outside

the shower area.
GR1.8 Green & Sustainable Design
A. Marriott International (MI) supports green and sustainable practices as

an integrated part of our hospitality business. We have an important
facilitating role to play, working in partnership with our hotel Owners to
implement sustainable design and operations, to conserve natural resources,
protect indigenous wildlife, enhance indoor environmental quality, and
reduce and recycle waste wherever possible. Operating with a greater
awareness of green and sustainable design, we strive to support the
environmental interests and concerns of our guests, associates, business
partners and communities.
B. Marriott International is an active member and supporter of the

following organizations.
1. The US Green Building Council and LEED Accreditation Program
2. The Center for Environmental Leadership in Business
3. Conservation International
4. The International Tourism Partnership
5. Energy Star Rated Products - for hotel brands worldwide
GR1.9 Building Materials, Products & Equipment
A. General: These Design Standards identify criteria for materials, products and
equipment and not specifications and methods of workmanship. It is
understood that the work is performed by skilled craftsmen of various trades
that reflect the best quality defined by applicable industry standards. The
criteria are for use by the design professionals to develop project specific
specifications. Additionally, the Design Standards are used by the Architect,
and other design team members, Owner and Contractor to assure the quality
of a Hotel project.
B. Standard of Quality: The Design Standards identify specific products that

meet the MI requirements. However, it is clearly not MI's intent to limit
product use. MI will base the decision of acceptance when compared to
products identified as the standard of quality. The Owner and Project team
are fully responsible for submitting documentation and samples of required
and alternate products to MI for consideration. Base initial budget
projections on products defined in this Design Standard.
C. Labels and Nameplates: Omit manufacturer nameplates and other graphics
visible to guests, unless directed by MI.
D. Toxic & Carcinogenic Materials: Do not provide known toxic or carcinogenic

materials. This includes concealed materials and products containing or
manufactured with formaldehyde and asbestos. MI reserves the right to
reject materials, including products specified or provided for the FF&E
package, that may pose a health risk to guests or hotel employees. It is the
responsibility of the Owner and the Owner's team to identify non-compliant
materials and to provide MI with qualified written third party lab and testing
reports that certify safety.
E. Technical Institute References: Use current editions.
F. Environmental Impacts: Adjust design for sites with high humidity, noise, etc.
At ocean sites with salt exposure, select and provide applicable non-
corrosive finishes, equipment and physical plant materials.
GR1.10 Design Review Process Model
A. Application: This model defines the design and review process requirements
summarized in the governing MI Agreement for the project. Consult the
governing MI Agreement for project specific requirements applicable to the
project.
B. Design Sequence: This model assumes the entire project is designed and
constructed in one focused process. Typically, project designs are developed
in a series of parallel efforts (exterior, guestrooms, public areas, etc.)
requiring adjustments to the process to address the intent of the governing
Agreement.
C. Project Delivery: This model assumes a sequential evolution of the design

and construction process. For projects employing a non-sequential process
(fast-track, phased, etc.) adjustments to the process are required to conform
to the governing Agreement intent.
D. Project Coordination: Consult with MI at the project kick-off meeting to

develop a project specific design and construction review process based on
the project's scope, budget, schedule and team composition organized to
address the requirements of the governing Agreement.
E. Quality Assurance: Project design conformance with MI requirements is

verified by a series of meetings, submissions and document reviews. The
process includes the following design and construction phases, milestones
and tasks.
1. Design Review Process
GR1.11 Preliminary Design Phase
A. Criteria Summary & Facilities Program: An initial step in the design process is
the Criteria Summary and project Facilities Program creation.
1. Criteria Summary: A Criteria Summary is developed by MI for each project

to establish the number of guestrooms, amount of food and beverage
and meeting space, amenities and other hotel program requirements
based on a feasibility study. Obtain an approved Criteria Summary from
the MI Design Manager.
2. Facilities Program: From the Criteria Summary a resulting project

Facilities Program forms the foundation of the hotel design and governs
the application of the Design Standards. If the Facilities Program is not
provided by MI, the Owner's design team must provide one. Together, the
dictates of the Criteria Summary and project Facilities Program are
integrated with the customized application of Design Standards to guide
the hotel design. Additionally, governing laws, building codes,
regulations, site conditions and local parameters influence the hotel
design.
3. Design Phase Submission: At each phase of the design process, the

Architect submits a revised, as-designed project Facilities Program
reflecting the current state of the project design.
4. Preliminary Design Process Diagram
B. Hotel Development Committee (HDC): Every project requires HDC approval.
1. The HDC evaluates variations to standards and carefully weighs the
overall benefit the project offers MI.
2. Once a project is approved by the HDC, the building and interior designs
are developed for the design review process.
C. Design Team Selection: The Owner is responsible to research and contract

competent design consultants. For the Owner's reference and consideration,
consult MI for a list of qualified design consultants specific to each project.
1. The consultants include but are not limited to the following:
a. Project Management Company
b. Architect
c. Interior Designer
d. Graphics Designer
e. Lighting Designer
f. Acoustic Consultant
g. Purchase Agent
h. Landscape Architect
i. Engineers - Civil, Mechanical, Electrical and Plumbing
j. F&B / Restaurant Concept Designer
k. Spa Designer & Spa Consultant
l. Retail Consultant
m. Kitchen Consultant / Designer
n. Laundry Designer
o. Audio / Visual Systems Consultant
p. Security System Designer
D. Initial Technical Service Conference: The initial meeting with the Owner and
MI establishes the working process between the Owner's project
management representative and the MI technical service representative. The
MI representative is the main point of contact for issues pertaining to
construction of a property. The purpose of this meeting is to review the
following:
1. Project status and scope
2. Owner's Preliminary Project Schedule
3. Owner's Preliminary Project Budget
4. Project Administration
E. Design Kick-off Meeting: After obtaining the required approvals and

appropriate agreements, design coordination commences with a project
kick-off meeting. The goal is to generate a comprehensive concept of the
project that includes functional and aesthetic space planning, architecture,
interior design and exterior environment.
1. Design Immersion: The purpose of the Brand immersion is to provide

insight to Brand positioning, present Brand and design foundation
requirements and review specific project applications.
GR1.12 Design Phase Administration
A. Overview: Design phase reviews (preliminary, design development, etc.)

require a series of sequential meetings, document submissions and
presentations. Follow the guidelines below to ensure an efficient design
review process.
B. Project Review Process:
1. Design Kick-off Meeting: At the initial design kick-off meeting, review

project requirements and establish a schedule and content for reviews,
submissions and presentations.
2. Sequence: Typically, interior design presentations are scheduled

after the building designs are approved.
3. Resource: "Interior Design Process Guide"
4. Design Submittal Calculations: Provide comparisons of “As Designed”

areas to Program Criteria with each design submittal. Provide area
calculations for areas in the project Facilities Program.
• Exterior Building Elevations: Total elevation areas organized by
materials.
• Floor Plates: Total floor plate areas including roofs and area of sloped
roof along the roof plane.
• Recreation Areas: <4A> Pools, swimming pool and whirlpool, pool
decks and exterior recreation areas.
• Food & Beverage: <3> Dining areas for indoor and outdoor.
• Parking: Surface and garage parking areas.
• Program Summary: Include number of dining and lounge seats in the
design. Identify terrace seating separately.
• Non-Hotel Levels: Circulation / service areas through non-hotel levels
of multi-use projects are excluded from calculations. However, document
areas for budgeting purposes.
5. Exterior Review & Acceptance: Obtain RCH acceptance for the following:
• Plant material
• Hardscape design pattern and materials selection
• Water feature design
• Recreational facility <4> review and input for swimming pools, spa
pools, tennis court complexes and golf course development, etc.
• Theme art selection for fountains and sculpture
• Interiorscape plans, specifications and material selections. Coordinate
with the interior designer for selection and placement of interior plants.
C. Schedule: The Owner establishes and maintains the project schedule for
tasks, meetings, presentations and documentation.
D. Budget: The Owner establishes and monitors the project budget. Project
Owners and their professional consultants are strongly encouraged to utilize
MI's Cost Code System to establish a common language and understanding.
The categorization provides both a breakdown of various project elements
and a distinction of responsibilities for control.
1. Budget
E. Updates: At each design phase formal presentation, provide a revised project
schedule, budget and Facilities Program reflecting the current status of the
project design.
F. Loss Prevention Review - General: A Loss Prevention (LP) Review generates a

project specific Risk Assessment that generates Functional Requirements.
The Functional Requirements are integrated with the LP Review minimum
requirements to produce a comprehensive project design that reasonably
mitigates or eliminates risk factors associated with the property location,
design and facilities. See <16>.
1. Managed Properties: The LP Review for MI Managed projects are

conducted and overseen by MI's Global Security & Safety Technical
Services department. Deviations from MI's LP Review process requires MI
acceptance.
2. Franchise Properties: MI does not manage a franchise company's

operations. The franchise shall determine the most effective method to
develop proper measures and to select systems that coincide with the
franchise operations. The Loss Prevention Chapter is intended only as a
guide to assist franchise management to develop proper measures based
on the franchise company's unique methods of operations such as,
personnel, staffing levels, technology, operational policies and
experience.
GR1.13 Design Narrative
A. Intent: To insure that each project fulfills the vision of the Brand, create a
design brief that defines the project's unique characteristics, establishes a
unified design vocabulary and provides a basis for appropriately integrating
the Design Standards into the project.
1. Narrative Storytelling: The Design Narrative is a layered story that

establishes the emotional and spiritual essence of the experience. The
story of the destination that sets the tone for design is established here.
The Design Narrative is based upon a collection of cultural, historical and
physical insights.
B. Process: As early in the design process as feasible, a select group of

project principals meet (preferably at the project site) to review established
project criteria, to observe existing site condition and to develop a design
narrative script and story.
C. Content: At a minimum, the design narrative includes the following:
1. Vision: Verify compliance with the goals.
2. Facilities Program: Validate or recommend exceptions.
3. Genre: Define elements of the locations history, culture and heritage that
support indigenous design authenticity.
4. Competitive Set: Provide a strategy to manage competitive

differentiation.
5. Brand: Initiate criteria for development.
6. Material Vocabulary: Establish types and palette of colors.
7. Design Concept: Develop a unique, locally inspired concept.
8. Environmental: Identify approaches to integrate, protect or sustain

environmentally sensitive features.
D. Brand Immersion: Prior to developing the Design Narrative, and when the
principal design team has been selected, attend a Brand immersion meeting
to review the Brand goals and how they will be integrated with the Design
Brief.
GR1.14 Concept Design Phase Requirements
A. Overview: The Concept Design phase generates a comprehensive concept of

the project that includes functional and aesthetic space planning,
architecture, interior design and exterior environment. Provide
documentation to define parameters and adequately convey design, based
on the accepted design narrative.
B. Architectural Documents: Provide exhibits and illustrative sketches /

renderings in full color, depicting the Project design narrative and project
objectives.
1. Facilities Program: current as-designed
2. Project Schedule
3. Project Budget
4. Research & Market Studies (laundry, sun orientation, sign, traffic,

acoustics)
5. Vicinity Map: showing access and major surrounding developments
6. Site Plans: with boundaries, contours, parking, buildings and recreation

facilities
7. Landscape Plan
8. Floor Plans
9. Typical Guestroom Floor Plans
10.Exterior Elevations and Sections
11.Exterior Image Boards
C. Interiors Documents: The concept design entails a loose or less formal

presentation and includes mood photos, written words, a color palette, and
possibly other items such as examples of lighting, architectural finishes, and
FF&E to convey intent.
D. Engineering Documents:
1. Design Brief of the major building systems
2. Utility system locations and definitions
E. Governing Authority: Inform MI Project Director of meetings and drawing
submissions for planning, building, fire and governing authorities that have
project development jurisdiction. At initial meetings with the Fire
Department, include a representative of the Marriott Fire Protection
Department. Allow adequate time in the project schedule to coordinate this
meeting.
F. Landscape Documents: Prepare a presentation package consisting of an

illustrative landscape / hardscape plan in full color, consistent with the
project design theme and Owner’s and RCH’s project objectives. On a
general concept plan, show and delineate the motor court area, hotel entry,
swimming pool(s), whirlpool(s), beach interface, courtyards and garden
areas, walkways, terraces, gazebos, planters, landscape plantings and
lighting, water features, ponds and fountains, other site amenities, etc.
GR1.15 Schematic Design Phase Requirements
A. Overview: Prepare a Schematic Design phase digital presentation

incorporating MI's concept design plan review comments and accepted
variances. Provide documentation required to clearly convey the design
intent, project program criteria and compliance with Brand Standards.
B. Architectural Documents: Provide professionally prepared preliminary

drawings and documents.
1. Facilities Program: as-designed
2. Schedule: updated
3. Budget: updated
4. Special Studies: laundry, elevator, acoustic, etc.
5. Vicinity Map: site access, surrounding development
6. Site Plan: site features, buildings, recreation, traffic, etc.
7. Landscape Plan: exterior planting, paving and recreation, in color
8. Building Plans: public spaces, guestrooms, back-of-house
9. Elevations and Sections: materials, color
10.Model: physical or digital
11.Fire & Life Safety: exit plan, separations, features
12.Loss Prevention: risk assessment
C. Interiors Documents:
1. Areas: guestrooms, corridors, entry, lobby areas, food & beverage,

meeting spaces, recreation, spa
2. Floor Plans: floor material, furniture, fixture, equipment
3. Reflected Ceiling Plans: materials, heights, lighting
4. Elevations: as required to define design intent
5. Perspectives: views required to define design intent; professionally

created
6. Guestrooms & Suites: enlarged plans, room matrix
7. Color & Materials Boards: samples and images; framed
8. Special Studies: Food & Beverage, Spa, Meeting Space and additional
Recreational and functional spaces.
1. Utility Confirmations
2. System Descriptions
3. Space Allocations
4. Alternate System Analysis
E. Interim Working Sessions: Following the acceptance of Schematic Design

documents, a series of informal meetings and reviews are conducted with MI
and the Owner's design team to advance the design, offer design assistance
and prepare documents for Design Development acceptance.
F. Senior Management Design Review (SMDR): At the end of the Schematic

Design phase, prior to initiating the Design Development phase, projects are
presented to senior managers to confirm mutual acceptance of the design
and consistency with the project Brand and Design Standards. The formal
presentation consists of the Schematic Design documentation rendered and
enhanced with color, illustrations and samples to clearly convey the design
intent. Consult the MI Project Director and the Interior Design Process Guide
for the presentation schedule, format and deliverables as appropriate for the
project type, scope and location. Provide copies of the presentation in a
digital format to the principal stakeholders.
GR1.16 Design Development Phase Requirements
A. Overview: Prepare a Design Development phase digital presentation

incorporating MI's Schematic Design phase and SMDR comments and
accepted variances. Provide fully developed design documentation required
to clearly convey the design intent, project program criteria and Brand
Standards.
B. Architectural Documents: Provide detailed development drawings.
1. Facilities Program: as-designed
2. Vicinity, Site & Landscape Plans: all areas of the project including
construction details and labeling to clearly communicate landscape /
hardscape intent.
3. Building Plans, Elevations & Sections: all areas of the project
4. Special Studies: laundry, elevator, acoustics, recreation, etc.
5. Fire Protection & Life Safety: exit plan, separations, features
C. Interiors Documents:
1. Design Concept: fully developed and illustrated
2. Floor Plans & Elevations: all public areas of the project
3. Reflected Ceiling & Lighting Plans: materials, heights, lighting
4. Perspectives: views required to define design intent; professionally

created
5. Guestrooms & Guest Floor Lounge: enlarged plans, room matrix
6. Materials, Finishes, Colors & FF&E: samples and images; framed
7. Millwork Design
8. Flooded Floor Plans: carpet designs
9. Special Studies: Food & Beverage, Spa, Meeting Space, etc.
1. Design Narrative of Systems: updated
2. Space Allocations: plant rooms and vertical shafts
3. Riser Diagrams
4. Equipment Schedules
5. Calculations including load and service connection sizes
E. Landscape Documents: Provide sufficient construction detail and labeling to
clearly communicate the landscape / hardscape intent, accuracy of scale and
to provide credible pricing for Owner and RCH acceptance prior to
commencement
of construction documents.
• Provide planting bed and pit excavation and backfill for trees, shrubs,
groundcover and annuals. Clearly address planting plan details and
specifications to include specific location conditions for diameter of planting
pits, depths of planting beds, usability of natural site soil and recommended
soil amendments.
• Present the final preliminary pricing for landscape, hardscape, water
features, fountains, pools, irrigation, landscape lighting, other site amenities
and improvements from drawings and specification documents.
F. Model Room Documents: Including but not limited to the following.

• Floor Plans
• Finish Plans and Schedules
• Furniture Plan
• Reflected Ceiling Plan
• Interior Elevations
• Details
• Signage, placement & design
• FF&E Specifications
GR1.17 Construction Documents Phase

Requirements
A. Overview: Prepare Construction Documents for review and acceptance

incorporating MI's Design Development comments and accepted variances.
Provide fully developed construction documentation required to clearly
convey the design, project program criteria and Brand Standards.
B. Early Construction Document Submittal: Provide 30 to 50% Construction

Documents as scheduled by MI.
C. Final Construction Document Submittal: Incorporate comments and

accepted variances from the early review and provide 90% to 100%
Construction Documents for review and final acceptance by MI. Provide
updated project Facilities Program, budget and schedule.
GR1.18 Construction Phase Requirements
A. Overview: Construct the project in compliance with the accepted submittals

and consistent with the Brand Standards.
B. Model Guestrooms: When the guestroom design is fully developed, as early in

the schedule as appropriate, prepare 2 model guestrooms (K and two bed
types) and 4-door portion of corridor for MI's review and acceptance.
Incorporate MI's review comments and variances in the model guestrooms
for review and final acceptance prior to ordering guestroom and guest
corridor FF&E. Complete model rooms at least 12 months prior to the hotel
scheduled opening. This schedule allows for the incorporation of corrections
into the project prior to installation of interior walls, plumbing, HVAC and
electrical rough-ins.
C. Site Observation: During the course of construction, provide MI with access

to the project site to determine if the project is proceeding in compliance
with the accepted submittals and Brand Standards. Provide updates to the
schedule, budget and information MI requires for operational coordination.
D. Submittals: Provide Construction Phase submittals (shop drawings, product

literature, samples, mock-ups, etc.) necessary for MI to review design and
construction compliance based on the previous submittals and Brand
Standards. Consult with MI to establish the scope of required Construction
Phase submittals.
E. Substantial Completion: Inform MI of the anticipated date of Substantial

Completion, as scheduled in the TSA or DRA agreement, and provide a review
schedule for MI's final review process, turnover and opening operations.
Provide Architect's Certificate of Substantial Completion and compliance
with MI's accepted submittals.
F. Landscape Schedule: Provide a detailed landscape, hardscape, irrigation and

lighting schedule for review and obtain acceptance from the Owner and RCH
to assure adequate coordination of site construction tasks and landscape
installation prior to planting of turf grass.
• Turf Grass Schedule: Establish turf grass prior to hotel opening. Schedule
construction tasks to accommodate the time required for turf grass
establishment.
• Turf Planting Time: Solid sod turf planting requires 30 days minimum to
establish. To establish sprig or seed planting, provide 84 days (12 weeks)
minimum in optimum climate growing conditions.
• Water Supply: Make available to the landscape contractor the main water
supply for the project to permit irrigation system main tie-in at the time of
commencement of landscape activities.
G. Landscape Maintenance: The landscape architect reviews the qualifications

of local landscape maintenance companies and submits written qualification
recommendations regarding landscape maintenance service and
replacement of property nursery stock. This recommendation is intended to
advise the Owner of the need for an on-site maintenance facility (see below)
if not previously requested by the RCH.
GR1.19 Turnover Schedule
A. Overview: In order to facilitate orderly staffing and training in

preparation for Substantial Completion and project opening, turnover
building areas in accordance with the following schedule and priority.
B. Priority Sequence: Since the areas of the building in each priority group
are dependent on the areas in the previous group, turnover areas complete
(constructed, furnished, punched-out, accepted) prior to proceeding to the
next priority. Reevaluate the date of Substantial Completion and revise the
schedule, if appropriate, prior to proceeding to the next priority.
C. Turnover Prerequisites: The following items are required for areas of the
project intended for turnover activities prior to Substantial Completion.
1. Fire Sprinklers: Fully operational
2. Means of Egress: A minimum of 2 clear, remote paths with adequate

capacity
3. Toilet Facilities: Adequate men and women toilets and lavatories
4. Safety: Area free of construction activity
5. Circulation: Provide access to stairs, elevators and corridors

required for staffing and training.
6. Sleeping Accommodations: Not permitted, unless approved by MI

Fire Protection & Life Safety.
7. Contractor Turnover: The design team develops and prepares a site

development sequence plan to illustrate the development from nursery
organization to final landscaping.
• The GC incorporates the sequence plan into the construction schedule
for site turnover and landscaping.
• Obtain the Owner and RCH’s acceptance for the landscape
installation sequence and site inspection prior to commencement of
landscaping.
• Make provision for tree watering where trees are installed early or
existing landscaped areas are to be maintained through construction.
D. Project Schedule: Develop a customized turnover schedule that

addresses the intent of this process and obtain acceptance by MI.
1. 12 Weeks Out - Priority Facilities:

• Garage Storage
• Purchasing / Receiving Office / Temporary Storage
• Rough Landscaping
• Ancillary Building Construction

• Store Rooms: Liquor / Beverage / Wine / Food
• IT & Telecom System Room
• Engineering Office, Window Washing Equipment
• Guest Floor Service Elevators & Service Elevators
• Ballroom (Hiring & Orientation)

• Receiving Area
• Kitchen & Coolers / Freezers
• Executive / Admin. / Sales & Catering Offices / Human Resources
• Call Center / Telephone System
• Security Office / Central Control Station (Fire Command)
• Electrical and Mechanical Rooms, Boilers / Chillers / Pump Rooms
• Service Level & Storage Areas / Banquet Storage
• Ballroom Service Corridor / Pantry
• Meeting Rooms (employee training)
• Housekeeping / Laundry & Valet
• Guestrooms 25% (Sequence to be determined.)

• Employee Dining Room / Locker Rooms / Linen Closets
• Reception / Reception Desk / Concierge / Control Room
• F&B: Lounge / Cafe / Bar / Dining Room
• Public Area Restrooms
• Retail / Business Center / Fitness Center
• Pre-Function Areas / Meeting Rooms
• Entry / Porte Cochere / Parking Areas
• Guestrooms 66% / Guest Floor Lounge / Guest Elevators
• Room Service / Service Bars / Count Room
• Swimming Pool Decks / Pool Equipment
• Landscape Maintenance Building & Equipment
• Guest Floors 100%
• Safety Deposit Box Room / Luggage Storage / Coat Room
• Window Washing
• Finish Landscaping / Fountains
• Recreational Facilities
6. Turnover Schedule
GR1.20 Project Close Out Requirements
A. Record Documents - As-constructed: Provide Record Documents

(drawings and specifications) of the documents used to construct and furnish
the project including testing, balance reports, fire protection certificates and
governing authority documents required for occupancy. The documents shall
include and integrate changes, supplements and accepted variances that
represent the "as-constructed" (as-built) completed project status. Provide 2
copies of the documents to MI on CD in CADD and pdf formats and 2 half-size
drawing sets.
B. Operations & Maintenance: Provide operating manuals, technical

information, warranties and special tools required to efficiently operate and
maintain the project's equipment, systems, finishes and furnishings. Provide
documents in digital format defined by MI.
C. Training: Provide operations and maintenance training (before and

after turnover as appropriate) required to efficiently operate and maintain
the project's equipment, systems, finishes and furnishings. Instructors shall
be qualified manufacturer's representatives, vendors, factory authorized
technicians and installation contractors. Coordinate training scope and
schedule with MI.
D. Warranties: Consult the Owner, design team and MI to coordinate
requirements for extending warranties for equipment, materials and systems
beyond the standard warranties provided by governing law, offered by the
manufacturer or required by the construction contract. Consider the
following variables:
1. Governing laws and legal process in the country of construction
2. Cost and benefit analysis of warranty terms
3. Exclusions, disclaimers, limitations and imposed obligations of

extended warranties
4. Risk of product or system failure
5. Reputation of the company supporting the warranty
E. Attic Stock: Provide attic stock in compliance with project requirements

to permit rapid and efficient replacement of damaged furniture, fixtures and
equipment during the first one or two years of operation. Consult with the
Owner, design team and MI to establish minimum criteria considering the
following project variables that may suggest limiting attic stock
requirements.
1. Storage: Verify if a secure, on-site storage area is available
2. Remote Storage: Consider the operational cost of off-site storage, if

required.
3. Damage: In order to remain serviceable, materials require a

controlled environment such as heating (to prevent freezing), cooling and
ventilation (to prevent mold and mildew) and shelving.
4. Cost: Carefully balance the cost of providing attic stock (initial cost
of materials, storage and handling) against the cost of procuring
materials on an as needed basis
5. Security: To ensure the attic stock is available when required,

inventory control is required.
6. Custom Products: Attic stock is beneficial for the rapid replacement

of "custom" products but is typically not critical for the replacement of
"stock" products.
7. Remote Locations: Projects, such as resorts located a distance from

their supply chain, may depend on attic stock to avoid long lead times for
product replacements.
8. Safety Stock: Extra materials normally ordered to account for

installation breakage and waste are not included as attic stock but, if
available, may serve to minimize replacement risks and dependence on
attic stock.
F. Operating Equipment & Supplies (OS&E) and Spare Parts: OS&E and
spare parts required to operate the property are defined in <GR4>.
GR1.21 Definitions, Acronyms and Abbreviations
A. Definitions
B. Definitions
C. Definitions
signage & graphics
designstandards
Table of Contents
GR2.1 Overview 40
GR2.2 Primary Identity Signage 42
GR2.3 Interior Signage & Graphics 44
GR2.4 Food & Beverage Service 46
GR2.5 Meeting Spaces 47
GR2.6 Life Safety & Loss Prevention Information 48
GR2.7 Elevator Graphics & Signage 49
GR2.8 Digital Signage & Displays 50
GR2.9 Back-of-House (BOH) Areas 50
GR2.10 Parking Structures 50
GR2.11 Coordination 51
definitions
without exception
or best practice

Marriott.
August 2021 marriott international. all rights reserved. Ritz-Carlton Reserve - CALA Signage & Graphics 39
GR2.1 Overview
A. Program: A comprehensive, integrated, project specific signage and graphics

program is required that complements and reinforces the architectural and
functional features of the property and the Brand with identifying devices
and graphics for the following:
1. Directional & Information Graphics: Way finding.
2. Property Identity Signage
3. Traffic Regulation Signage: For vehicle site traffic control signage and
graphics, see <1>.
a. Provide for a safe, anticipated entry (vehicular or pedestrian

maneuver). Study circulation patterns of guests, employees, service
and visitors for pedestrian or vehicular traffic.
b. Clarify and reinforce primary circulation paths.
4. Exterior: Engage a Marriott International (MI) accepted sign vendor for

Brand logo signage (without trademark). The MI accepted vendor applies
for and obtains permits and zoning approvals from the authorities having
jurisdiction.
a. Provide Guest direction on pathways.
b. Provide signage at remote resort facilities such as beach and water

conditions.
c. Valet parking numbered spaces with 250 mm (10 inch) high letters.
d. Provide discreet direction for service vehicles.
5. Interior: Provide a Signage and Graphics Program designed by a

professional graphic designer.
a. Include Back-of-House and remote facilities and amenities.
6. Loss Prevention: Documentation and criteria for Loss Prevention.
B. Resources: Graphics criteria, details and examples are available from

the MI project team member.
1. Exterior Signage Specifications: Provided by MI project team.
2. Contact: For additional signage information, contact MI Global

Design Project Management.
C. Project Conditions: Minimize signage wherever possible. Review entire hotel
40 Signage & Graphics Ritz-Carlton Reserve - CALA marriott international. all rights reserved. August 2021
building and site (actual site or architectural documents) for signage
locations.
1. Language: Provide bi-lingual (English / host country) identifying devices

and graphics if required by law, custom or to comply with the "star"
rating of the designated hotel.
2. Coordination: Ensure full coordination of graphics elements with Interior

Design, other related disciplines and system equipment.
3. Entry Points: Determine site and building entry points. Evaluate

primary and secondary approaches to the site and / or building.
4. Scale: Determine overall scale of signs according to sight distances

and impact on site design.
5. Sign Locations: Develop sign locations and forms which address the
Signage and Graphics program. Provide plaques mounted on walls or
monuments as follows:
• Primary Property Identification
• Main Entry: Entry plaques
• Secondary Entry: Pool / Spa, F&B
6. Governing Regulations: Research government regulations and apply

signage and graphic specifications. Follow signage specifications
including the intent of the Americans with Disabilities Act (ADA)
Accessibility Guidelines. Implement required and customized signage
such as Braille if usage is prevalent in the region.
7. Remote Facilities: For properties where remote facilities exist,

provide signage consistent with the signage specifications. Obtain MI
approval for sign design and wording
D. Destinations: Identify destination points and establish hierarchy for

destination points.
1. Destination Points: Typical hotel destinations include guestrooms,

restaurants, meeting rooms, ballrooms, fitness center, the concierge, the
front desk etc.
a. Provide lead-in information for each through established

decision points.
b. Limit information to essential elements only.
2. Amenities: Include helpful guidelines for use of amenities as

required.
3. Information Hierachy: Establish hierarchy for various types of
information.
a. Plan and document sign locations.
b. Determine sign scale and formats.
E. Guestroom Numbering: Establish a logical room numbering system that is

compatible with the Property Management System. See <7A> for
conventions.
F. Design Objectives: To maintain the brand quality of service, guests are

directed to destinations by the staff rather than by signage.
1. Extensive signage programs are not desired, or necessary.
2. Where signage is required, provide understated signage that is decorative

in nature while providing adequate direction to Guests.
3. The Brand logo is a registered trademark. Do not modify the logo. Submit
signage package for MI approval.
4. Coordination: Ensure full coordination of graphic elements with other

related disciplines. See <1> for traffic signage and other chapters for
applicable signage specifications.
GR2.2 Primary Identity Signage
A. Property Identification: Contact MI for individual naming protocol.
B. Exterior Identification: Provide exterior building, site and building entrance

signs. See the Brand specific signage specifications.
1. Generally, distance is not a factor nor consideration for property signage

size. As proposed by the architect and landscape architect, provide
discreet exterior, site and hotel building identification signage
compatible with the facility architecture.
2. Bronze Plaque: Provide bronze signs and plaques and mount on hotel
walls or monuments.
C. Secondary Identification: Smaller scale signs identify secondary building and

site entry points. Provide proper size and logo layout, with other variable sign
features acceptable to MI.
1. Direction Signage: Because the Brand desires to minimize this

signage type, review its use with Owner and MI. A variety of other
roadside or pedestrian sign panels may be required to effectively direct
guests, visitors and vendors through a more complex resort property.
D. Entry Plaques: Strictly formal in nature, these plaques may require special
treatment that form part of perceived property image.
1. Location: Provide to identify immediate points of entry into the

building. Mount wall plaques at eye level.
2. Size: Verify per project.
3. Material: Provide natural materials that seamlessly integrate with

the look and feel of the property and withstand the weather and
environment. Provide materials such as cast or etched bronze with a
protective clear, smooth coating.
E. Directions - on Site: Depending on site conditions, a variety of roadside

or pedestrian sign panels may be required to effectively direct visitors and
guests.
F. Pedestrian Identification & Directional Signs: Provide decision point and

destination point items only. Provide larger or smaller characters as
applicable to overall sign shape and size variations that include other
considerations for available space and sight distances.
1. Minimize information items and limit to three items whenever

possible.
2. Provide subordinate signs associated with primary and secondary

identification.
GR2.3 Interior Signage & Graphics
A. Guestroom Identification: Identify room numbers as described in <7A>, and

coordinate sign / graphic and character style with property's brand concept
and illustrated interior design drawings.
B. Facilities & Direction (including Guestroom Corridors): Locate signs at

decision or destination points only.
1. Typically include the following.

• Include frequently used facilities (destination points) only.
• Provide for associations between destination points.
• Scale sign and message size according to intended use.
• Arrange message items in logical order.
• Numbers follow ascending order (or according to prevailing local
custom).
• Alphabetize items of equal importance.
• Nearby destination points, first; further destination points, last in
order.
• Use repetition of messages.
2. Directional Signage: Directional signage at resorts may flow from the

inside to outside.
1. The signage does not compete with resort design, but blends for a
timeless appeal.
2. Provide directional signage in public spaces to clearly guide guest to
interior and remote resort amenities.
C. Primary Destination Points: Select primary facilities and identify them

repeatedly within the graphics program, rather than to identify a great
number of varied facilities throughout the program.

• Include primary noted features of a given property.
• Establish hierarchy of destination points.
• Emphasize small quantity of primary destination point repeatedly.
• Determine primary features according to intended property service.
• Scale identification according to viewing distance.
• Alter scale for aesthetic or operating requirements.
• Position identification to maximize viewing distance.
• Establish consistency for like-use destination points.
• Impose unique format for unique, differentiated, destination points.
D. Secondary Destination Points: Include secondary service and amenity
features of a given property.

• Include essential services, consider guest needs and comfort.
• Establish hierarchy of secondary destination points.
• Emphasize subordination to primary destination points.
• Scale identification according to viewing distance.
• Alter scale for aesthetic or operating requirements.
• Position identification to maximize viewing distance.
• Establish consistency for like use destination points.
• Establish consistency for location of information.
2. Typical Points:
• House phones: Mount at entry to area
• Restrooms
• Club Lounge
• Business Center
E. Other Destinations: Provide where guests may need direction for assistance.
1. Helpful signage to reinforce use of an obvious facility, such as the

Fitness Center.
2. Other: Additionally, stairways, special entry areas, and circulation

corridors may be identified in order to assist guests in areas where
directions are helpful.
F. Circulation Intersections: Identify “decision points” (intersection points

along circulation path). Limit information to essential elements only.
1. Circulation route intersections in roadways, sidewalks or interior

walkways.
2. Consider travel path, whether to turn left, right or proceed straight

ahead.
3. Provide information that explains and clearly indicates each

possible choice.
G. Accepted Materials:
• Metals: Bronze alloy with clear sealer
• Wood: Hardwoods; birch or maple, sanded smooth
• Stone
• Sealer: Two coats of clear, smooth lacquer
GR2.4 Food & Beverage Service
A. Application: Determine operating concept and features of the intended

service and apply the following signage and graphics design parameters. See
<3>.
1. Scale: Size according to viewing distance.
a. Alter scale for esthetic or operating requirements.
b. Position identification to maximize viewing distance.
2. Design Format: Impose unique format for differentiated, destination

points. Often decorative in nature and vary greatly in scale and execution.
B. Identification / Service: Restaurant name, food concept, and decor style is

determined by hotel operator and obtained from the operating team. This
information will set a design direction for the restaurant entrance
identification.
1. Location: Incorporate signage into parameters of the interiors and

architectural design.
2. Appearance: Provide signage that complements the interior design

concept and is consistent with hotel interior and exterior design. Physical
form may be for interior or exterior, freestanding, wall mounted, or
overhead. It may be a monument, a canopy, a pendant, plaque or
sculptural shape, and may be internally or externally illuminated if
required.
3. Exterior: Where destination Restaurants and Entertainment Lounges

have an exterior entrance, provide discreet street signage on the exterior
of the building. For Entertainment Lounges provide directional signage,
visible from within the hotel as well. See <3>.
GR2.5 Meeting Spaces
A. Application: Determine hierarchy of facilities according to the operating team

for ballroom and meeting room identification and directions.
1. Scale identification according to viewing distance.
2. Alter scale for aesthetic or operating requirements.
3. Position identification to maximize viewing distance.
4. Establish consistency for like use destination points.
5. Incorporate information into architectural trim where possible.
B. Ballrooms: Identify in a prominent, simple, often architectural manner.
1. Mount individual characters to panels above or immediately

adjacent to the various entry doors is preferred.
2. If this type of identification is not possible, find an alternate and

review with MI.
C. Meeting Rooms: Identify with names provided by the hotel operating team.
1. Generally, locate room name adjacent to entry door.
D. Directions: Provide direction with arrow on plaques to principal functions of

guest wings, public spaces and between levels. Indicate essential direction to
Restaurants, Function Rooms, Restrooms and Guestrooms.
GR2.6 Life Safety & Loss Prevention Information
A. Codes & Standards - General: Consult with officials and building code
jurisdictions at the property location.
1. Code requirement messages are not altered or expanded by the graphics

program process.
2. Many jurisdictions have widely varied, strictly regulated

requirements for sign size, format and text.
B. Types: Specific message types below are required by MI. See <16> for
additional information.
1. Guestroom Emergency / Evacuation Information:

• Standard
• Standard, room opens to exterior
• Earthquake standard
• Earthquake standard, room opens to exterior
• Fireplace use
2. Public Use Rooms / Food & Beverage Service Areas:

• Maximum occupancy
• Maximum occupancy diagram (include illustration)
• Distilled spirits warning
3. Recreation / Pool Areas: Provide as applicable.

• Pool area use
• Pool capacity
• Pool area use with maximum capacities
• Diving warning (include illustration)
• No lifeguard
• Exercise room use
• Mouth to mouth resuscitation (include illustration)
• Whirlpool spa use
• Sauna use
• Steam room use
• Tanning bed use
• Emergency shut off
4. Vehicular Areas:
• Clearance
• Park at own risk
5. Public Corridors:
• Stairs
• Fire Extinguisher Cabinets
• No Smoking Signs
• Fire & Life Safety required equipment
C. Finishes:
• Guestroom Emergency Exit: Wood frame and glass
• Rate Card: Wood frame and glass
D. Distraction Graphic: See <16>.
GR2.7 Elevator Graphics & Signage
A. General: Follow information prescribed by Life Safety standards, codes and

governing regulations. Because many jurisdictions have widely varied and
strictly regulated requirements for sign size, format and text, it's imperative
that terminology used for elevators and overall graphics program be
carefully coordinated (same floor numbers, parking garage level, and similar
designations).
B. Coordination: Coordinate graphic and signage specifications with <12>.
C. Building Directory: Arrange in a floor-by-floor style, listing the facilities

available at each floor accessed by the elevator.
1. Directional information for persons emerging from the elevator at

each floor lobby.
2. Provide information explaining the use of special access floors.
D. Elevator Cab: The brand requires minimal cab signage other than what is
required for operating buttons and “No Smoking” sign.
1. Identification of the floor buttons and other elevator controls is

generally included as a part of the elevator equipment.
GR2.8 Digital Signage & Displays
A. General: Not a Brand requirement. Obtain acceptance and consult with MI

before incorporating into the project.
GR2.9 Back-of-House (BOH) Areas
A. General: Typically, doors leading from public spaces to BOH and pathways
leading to BOH areas do not require identification, unless specifically
required by governing regulation, or in the event that guests might
inadvertently access a non-public door.
B. Application: BOH service corridors, service elevators, machine rooms,

mechanical rooms, electrical rooms, elevator equipment rooms are
identified on the BOH door side with the applicable public area name.
C. Material: Provide acrylic or aluminum with 2 integral color surfaces for

production on a pantograph sign production machine.
D. Lettering: Typically, engraved white, Helvetica medium style 2.5 cm (1 inch)

high on a 5 cm (2 inch) high reflex blue background. Where two room names
are required, double the plaque height.
GR2.10 Parking Structures
A. See <1> for parking signage and graphics.
GR2.11 Coordination
A. Reference: Coordinate with the requirements of other Chapters including

• Site & Building Exterior
• Food & Beverage
• Meeting Spaces
• Guestrooms
• Guestroom Corridors
• Technology Infrastructure
• Audio/Visual
• Fire Protection & Life Safety
• Loss Prevention
materials & products
designstandards
Table of Contents
GR3.1 Overview 55
GR3.2 Project Manual 56
GR3.3 Division 01 - General Requirements 56
GR3.4 Division 30 - Site Work 57
GR3.5 Division 03 - Concrete 57
GR3.6 Division 04 - Masonry 58
GR3.7 Division 05 - Metals 59
GR3.8 Division 06 - Wood, Plastics & Composites 60
GR3.9 Division 07 - Thermal & Moisture Protection 62
GR3.10 Division 08 - Openings (Doors & Windows) 65
GR3.11 Division 09 - Finishes 72
GR3.12 Division 10 - Specialties 75
GR3.13 Division 11 - Equipment 80
GR3.14 Division 12 - Furnishings 80
GR3.15 Division 13 - Special Construction 80
GR3.16 Division 14 - Conveyances 81
GR3.17 Division 22 - Plumbing 81
GR3.18 Division 23 - Mechanical 81
GR3.19 Division 26 - Electrical 81
GR3.20 Division 33 - Utilities 82
August 2021 marriott international. all rights reserved. Ritz-Carlton Reserve - CALA Materials & Products 53
definitions
without exception
or best practice

Marriott.
54 Materials & Products Ritz-Carlton Reserve - CALA marriott international. all rights reserved. August 2021
GR3.1 Overview
A. Content: This Chapter identifies criteria for materials, products and

equipment, and does not include specifications and methods of
workmanship.
B. Standard of Quality: The Design Standards identify products that meet

minimum design criteria.
• Material, product and equipment manufacturers identified in the Design
Standards are intended to establish a standard of quality rather than a
singular solution. Marriott International (MI) will base their decision of
acceptance when compared to products identified as the standard of quality.
• It is understood that the work is performed by skilled craftsmen of various

trades that reflect the best quality defined by applicable industry standards.
• The criteria are for use by the design professionals to develop project
specific specifications. Additionally, the Design Standards are used by the
Architect, and other design team members, Owner and Contractor to assure
the quality of the hospitality property.
C. Material & Product Criteria: The Design Standard Chapters are intended
to guide the Design Team (Architects, Engineers, Interior Designers,
Consultants, etc.) with selection of materials, products and systems.
• The Design Team shall review the Design Standards and develop
specifications consistent with the project requirements.
• The material and product requirements, although not inclusive, are
important to MI’s established quality, the Brand and Operations.
• If design and specifying conflicts arise, consult with MI for interpretation.
D. Labels & Nameplates: Omit manufacturer nameplates and other graphics

visible to guests, unless directed by MI.
E. Toxic or Carcinogenic Materials: No known toxic or carcinogenic materials

are required or included in the Design Standards for design and construction.
This includes concealed materials and products containing or manufactured
from formaldehyde foam and asbestos.
• The Owner and the Owner’s team has the responsibility to identify non-
compliant materials and to provide MI with qualified written testing lab
reports that certify compliance.
• MI reserves the right to reject materials that may pose a health risk to
guests or employees.
F. Environmental Impacts: Adjust design for sites with high humidity, noise, etc.
At ocean sites with salt exposure, select and provide applicable non-
corrosive finishes, equipment and plant materials.
GR3.2 Project Manual
A. Organization: MI may require project specifications organized by

Division and 3 part, numbered Section format as described in the
Construction Specification Institute (CSI) “Manual of Practice”.
B. Section: This term refers to the subordinate portion or paragraph of a

chapter and not the “Section” organization as described by the CSI
manual.
GR3.3 Division 01 - General Requirements
A. Codes & Standards: Use current editions of codes, industry standards and
governing regulations referenced in this Design Standard to produce the
intended quality of construction and finishes. In the schematic design phase,
identify an accepted structural code, in addition to designing the project to
meet applicable building codes. Also, see <14>.
B. Structural Loads: Design and construct the facilities and building

components to safely accommodate structural loads (dead, live, wind and
impact loads) in compliance with the current version of the applicable
governing codes. Also, see <14>.
C. Seismic & Wind Loads: Required for MI managed properties. Prior to

design, contact the Zurich Engineering Regional Operations Office to obtain
project criteria required by Marriott’s “Customized Servicing Agreement”
with Zurich. At a minimum, comply with the current version of the
International Building Code (IBC) for seismic design. Design and secure
building systems, utilities and equipment to prevent injury and disruption of
property functions.
D. Accessibility for Persons with Disabilities: Comply with governing

requirements and the intent of the USA-DOJ Americans with Disabilities Act
(ADA).
E. Construction Tolerance: Install building elements “visually” level, flat,

straight and true to line, minimum 0.3 cm per 3 m (1/8 inch per 10 ft.) unless
specifically required otherwise for operational reasons such as drainage.
F. Walkway Surfaces: Provide slip resistant walkway surfaces. Comply with <16>
requirements.
GR3.4 Division 30 - Site Work
A. General: See <1> requirements and the following.

• Site Design & Concepts
• Landscape Schedule
• Site Development
• Site Utilities, Drainage & Soil Treatment
• Traffic Circulation - Planning
• Traffic Control - Regulation Signage
• Paving & Hardscape
• Main Site Entrance
• Service / Delivery Entrance
• Parking Areas
• Parking Structures
• Landscaping
• Irrigation
• Water Features, Fountains and Site Amenities
• Site & Landscape Lighting
GR3.5 Division 03 - Concrete
A. General: Comply with standards for formwork, cast-in-place concrete, and

reinforcement such as American Concrete Institute (ACI) Standards and
governing authority requirements for quality control of concrete work. Define
concrete finishes and provide concrete surfaces within standard dimensional
tolerances.
GR3.6 Division 04 - Masonry
A. General: Comply with recognized industry standards.
1. Tolerances: 10 mm (3/8 inch) at rough openings and 10 mm in 3 m (3/8

inch in 10 ft.) maximum for plumb and level in walls between floors and
ceilings.
2. Provide struck joint for walls to receive special coatings of paint, without
a plaster finish.
B. Masonry Units: Provide specified unit size and weight, and fire rated masonry
as required by code. Use masonry materials in the following areas where
additional sound or moisture isolation is required.
• Service corridor or Back-of-House walls adjacent to public spaces.
• Fire walls and exit stair walls
• Laundry
• Kitchen
C. Acoustic Control: See requirements in other Chapters. Extend masonry walls

from floor to underside of roof or to floor structure above and seal openings.
D. Stonework - Interior:
1. Tops and Dies: Provide natural stone for Reception Desks and Food &
Beverage tops. Book match panels and tops as designed by Interior
Designer. Provide panels and exposed edges with carved profiles.
2. Flooring: Provide slip resistant finish.

• Thresholds: Where visible to Guests, provide natural stone at interior
door openings requiring thresholds.
3. Installation: Align units with veining and pattern running in one direction,
unless specifically approved otherwise.
4. Sealers: Select appropriate to location and comply with stone supplier

and governing environment controls.
E. Stonework - Exterior: Provide samples and install mock-up panel with other
exterior materials.
1. Pointing Mortar: ASTM Type I, white cement, ASTM C207 Type S hydrated
lime and integral colored aggregate of stonework.
2. Anchors: Provide stainless steel back-up anchors and stone anchors.
3. Setting Buttons: Plastic or lead buttons of thickness to maintain uniform

joint width.
GR3.7 Division 05 - Metals
A. Structural Steel: Comply with recognized industry standards for quality

control applicable to structural steel work; ASTM A-36 or ASTM A572 and AISC
"Manual of Steel Construction".
B. Expansion Control:
1. Expansion Joints: Place only in non-public spaces when possible and not
visible. Extend finish materials over joints to reduce visible impact.
2. Fire Rating: Provide fire rated expansion joints as required by applicable

construction assembly.
C. Access Panels - Public Areas: Avoid in public and guestroom spaces unless
located in closet spaces. Otherwise, provide recessed access metal doors to
accept gypsum board insert or trim access doors to match interior design
details and finishes.
D. Fabrication:
1. Fabricate metal decorative work with mitered exposed corners and

angles.
2. Form exposed non-welded connections with hair line joints flush and
smooth.
3. Grind and finish brazed and welded surfaces flush and free of weld marks.
4. Conceal fastenings wherever possible. Use exposed fasteners of the same

material and finish as adjacent surfaces.
E. Cold Formed Metal Framing:
1. Typical Framing:
• Extend steel stud framing from floor to structure above, except Back-
of-House spaces and offices where acoustics and fire protection
requirements are not violated.
• Above Operable Partitions: Extend steel framing from top of operable
partitions to structure above and close voids.
2. Coating:
• Corrosive Environments: Protect metal surfaces with coatings to
provide a one year guarantee against corrosion
• Prime paint miscellaneous metal items, except pre-finished items
F. Miscellaneous Metals:
1. Provide decorative and pipe railings, vertical ladders, protective angles,
access panels, trench gratings, window washing davits and sockets,
operable partitions and suspended and ceiling mounted light fixture
supports, miscellaneous bracing and framing steel. Prime paint or
prepare steel materials for protective coatings, except pre-finished items.
2. Non-ferrous Materials: In environments where airborne salts or other

elements are present, provide metal components / assemblies (in whole
or in part) that are non-ferrous, such as aluminum with Kynar finish,
designed to resist deterioration and corrosion.
3. Brass: Where exposed to view, provide brass finish with corrosion

protective coating.
G. Ornamental Metal Railings: Provide handrails and railing systems capable of

withstanding the minimum structural loads as stated in <16> without
exceeding the allowable design working stress of materials involved.
1. Locate required splices away from railing center, preferably to sides,

away from portions of the rail that a Guest is likely to see, or approach.
2. Provide adequate internal bracing at joints to maintain a tight, smooth

appearance at the joint.
3. Materials and Finishes: Select as appropriate for project and site

environment
GR3.8 Division 06 - Wood, Plastics & Composites
A. Architectural Woodwork Standards: Comply with American Woodworking

Institute (AWI) Sections, or equivalent, for trade definitions, grade of millwork
materials, fabrication, finishing and installation.
B. Millwork / Woodwork: Fabricate and install millwork and woodwork in

compliance with AWI “Custom Grade” standards or equivalent, unless
noted otherwise.
• Install with lines and surfaces straight, plumb and level securely anchored
to supporting construction
• Scribe to adjacent construction where exposed to view.
C. Finish Hardware: Obtain MI acceptance for appearance and finish.
D. Rough Carpentry: Pressure treat or fire protect wood as appropriate for

grounds, sleepers, blocking and nailers including, blocking for toilet
accessories, partitions, draperies and window coverings, millwork, etc.
E. Public Space Millwork:
1. Doors & Frames: Includes millwork for doors and frames in public view.
For fire rated doors, apply millwork to frames and doors compatible with
adjacent surfaces. Provide exterior windows with interior wood trim and
casing.
2. Where specialty lighting or mirrors are required within cabinet and

millwork, pre-wire fabrications during shop fabrication.
3. If painted, provide face and back primed or with one coat of paint. If
stained, provide pre-finished.
4. Back-of-House Areas: Provide custom grade for opaque millwork finishes.
F. Guestroom Millwork: See <GR4> for FF&E.
1. Casework Fabrication – General: Fabricate trim and connections with

tolerances to allow movement for building air / moisture conditions
during and after installation. Temper casework for project site
environment a minimum of seven days in an enclosed, on-site
environment that approximates the final in-place conditions.
2. Casework Materials & Finishes: Provide finishes for each material and
submit samples including alternates for MI approval
a. Wood Veneers:
• Provide high quality architectural cabinet grade selected from
flitch samples and provide proper quantity for each area.
• Provide veneers of lengths necessary for full, unbroken uniformity
of graining and medium light coloration, typical of each species.
b. Wood Paneling and Wainscots:

• Provide AWI premium veneers for transparent wood finish. Book
match adjacent veneer leaves, veneer match within panels and
sequence match for uniform size. Within paneling, include matching
doors and access panels.
• Panels: Class ‘A’ core plywood for design thickness and sizes.
Provide bound edges where required
c. Finishing for Millwork: Include staining, painting and antiquing.

• Perform stained finishes in millwork contractor's shop. Shop prime
and field paint millwork scheduled for painting.
• Staining: Provide transparent and opaque stains to match design
samples, seal when appropriate and apply multiple coats (minimum
of two) of lacquer to achieve a finish void of any grain crevices,
imperfections or lacquer residue.
• Painted Moldings: In public spaces, provide approximately three
paint color cuts.
• Antiqued Finishes: Protect built-up antiqued finishes with clear
satin luster lacquer seal.
3. Millwork Installation:
• For grade specified, comply with AWI Section 1700 or WIC Section 26.
Install woodwork level and plumb within tolerance of 3 mm in 2400 mm
(.12 inch in 96 inch) and securely anchor to substrate.
• Install with scribe and cut woodwork to fit adjoining work, seal cut
surfaces and repair damaged finish at cuts.
• Install trim with minimum number of joints, using full-length pieces.
Stagger joints in adjacent and related members.
G. Exterior Finish Carpentry: Provide vertical grain hardwood tolerant to

environmental conditions of the site.
GR3.9 Division 07 - Thermal & Moisture Protection
A. General: Provide waterproofing, sealants, insulation and roofing.
1. Service Life: Select products and systems having a proven record of

success (minimum of 5 years) for the application. Provide systems for low
maintenance and minimum service life of 20 years.
2. Building Insulation: Provide for efficient thermal control from exterior

heat and cold.
3. Slope & Drainage: Design structures to receive waterproofing with

positive slope to drains to avoid standing water.
a. Guest Bathroom: When linear drain is used provide #316 stainless

steel trench drain with integral slope.
4. Roof Areas: When exposed to guest view, the architectural design shall
have a visually clean, attractive and uniform appearance.
B. Waterproofing: Provide waterproofing for below grade walls and basement

concrete slabs on grade consistent with recommendations of a soils
engineer.
1. Suspended Slabs: Provide membrane waterproofing for kitchen, laundry,

dishwashing pantries, mechanical rooms, steam rooms, locker room
shower areas and public toilets on suspended slab.
a. Accessible Guestrooms with roll-in showers: Provide membrane at
entire bathroom floor.
2. Guestroom Shower Pan Options:

• Prefabricated, pre-finished drop-in or pan / receptor designed to
receive tile or stone finish for a watertight installation.
• Sheet membrane, minimum 40 mil, formed in monolithic sheets
complete with preformed corners. Run up wall behind wall tile.
• Prefabricated, pre-finished enameled titanium steel with undercoating
for rigidness and is sound insulated
3. Standards:
• Sheet membranes: High performance type; ANSI A118.12.
• Water vapor transmission: ASTM E96
4. Balconies: Seal exterior building balconies.
C. Dampproofing: Provide on the following surfaces:
1. Exterior Face of Concrete Masonry Units (CMU): Dampproof back-up CMU

used at public levels.
2. Exposed Exterior Wall Surfaces: Provide water repellent coating.
D. Building Insulation: Provide insulation types in thickness, compatible with

construction assembly and location to meet governing energy codes.
E. Acoustic Insulation: Provide insulation in walls between steel studs, in walls

of public areas and administration spaces to achieve the required STC rating
minimums, in compliance with certified laboratory tested acoustic
assemblies. See <7A>.
F. Fireproofing / Fire Stopping: Provide and comply with governing regulations.
1. Structural Members: Fireproof with asbestos free fire protection

materials.
2. Fire Stopping: Provide at penetrations through fire rated walls and floors,
except for conduits cast solid in concrete.
G. Sealant Joints: Design joints between building elements to accept sealants

and to accommodate expansion and contraction of materials.
1. Exterior Sealants: Life Cycle: 10 years minimum service life
2. Sanitary Sealant:
a. Required locations at bath, toilets and Food Preparation / Service

areas.
b. Edges of vanity and counters.
c. Perimeter of bathtubs, water closets, and drains.
d. Bottom of mirrors.
e. Junction of wallcovering with door frame and stone or tile.
f. Type: Provide one part silicone; mildew resistant / anti-microbial. NSF

approved in kitchens.
3. Interior Sealants: Acrylic, paintable, at interior non-moving joints and at

perimeter of vinyl wall covering. Do not use at sanitary joints or food
service areas.
4. Acoustical Sealants: Required at perimeter of field assembled walls for

guestroom, public areas, other sound rated wall construction and around
penetrations and items built into walls such as electrical receptacle
boxes.
H. Roofing: Design roof for water management from the highest roof to the
ground. Provide details at intersections, joints and flashing.
1. Membrane Roofing: Provide a 20 year, 3 ply built-up, hot applied and

aggregate surfaced roof (on low-slope roofs) or single membrane TPO,
EPDM or PVC system, or equal as appropriate for the location and
weather conditions. Provide a 10 year roofing and 5 year sheet metal
guarantee to include a 3 year labor guarantee.
2. Tile Roofing: Provide vitrified natural clay tile. Provide ridge, gable,
flashing, booster, birdstop and accessories for a watertight installation.
Provide 2 course membrane of 30 lb. minimum asphalt saturated felt
below tile. Fabricate flashing and counter-flashing from stainless steel
sheet, type 302 / 304, 26 gauge, 2D finish. Provide stainless steel
fasteners.
3. Warranty: Provide warranty without monetary limitation, signed by

roofing system manufacturer agreeing to promptly repair leaks in roof
system and base flashing resulting in defects in materials or
workmanship for 15 to 20 years. Verify warranty period with MI.
I. Sheet Metal Flashing & Trim: Comply with SMACNA Standards for
Architectural Sheet Metal or equivalent.
• Provide sheet metal flashing and trim to withstand wind loads, structural
movement, thermally induced movement, and exposure to weather without
failing. Consider project location and materials to withstand climate and
wind loads.
• Warranty: Provide not less than 2 year installation warranty. Warrant the
product for not less than 10 years.
• Minimum 22 gauge; no exposed fasteners
• Coordinate color with building.
J. Traffic Coatings: Include single product source provisions. Provide watertight
pedestrian and vehicular traffic coatings that will not deteriorate when
exposed to ice and snow-melting compounds, sun, weather, wheel traffic, oil
or other motor vehicle operating compounds. Meet or exceed ASTM C957.
K. Coating Surface Finish: Provide slip resistant on, wet or dry, flat surfaces and
ramps without abrasion to guests’ bare feet while walking. See <16>.
GR3.10 Division 08 - Openings (Doors & Windows)
A. Types:
• Wood Doors (visible to Guests / Public): Minimum of 45 mm (1 ¾ inch) for
doors to 2100 mm (7 ft.) high and 55 mm (2 ¼ inch) for doors over 2100 mm (7
ft.). Provide raised panel doors, stain grade and solid core.
• Frames (for wood doors): 16 gauge welded hollow steel encased with
wood trim (when in public view) or wood frames only, depending on location,
construction details and code requirements. Include applied wood moldings,
trim and casing attached to steel doors and frames.
• Metal Doors: 16 gauge hollow steel, 1 ¾ inch (44 mm) thick, heavy duty
rating, G90 galvanized for exterior, service, exit, back-of-house doors. Provide
wood veneer with applied moldings on doors and frames where visible to
Guests and public.
• Metal Frames: 16 gauge interior and 14 gauge exterior steel frames;
welded corners, transoms, sidelights, borrowed lights and other openings;
use concealed fastenings. Anchor and reinforce to prevent deforming,
deflection and maximum security.
• Interior Glass Doors: Tempered or tempered laminated; frameless 10 mm
thick minimum. Each application is custom and requires appropriate
hardware and design application.
B. Doors & Frames: Provide products designed and fabricated for commercial
and hospitality projects.
1. Guestroom & Suite Doors: See <7A> for the following applications.
• Entry Door
• Bathroom Door
• Connector Doors
• Balcony, Patio & Terrace Doors
2. Exit Stair Doors:
a. Type: Hollow steel; 1.52 mm (U.S. 16 gauge)
b. Frame: Hollow steel; 1.52 mm (U.S. 16 gauge)
c. Finish: Factory primed; finish selected by Architect
d. Rating: See <14>; closer required
3. Exterior Service / Exit Doors:
a. Type: Hollow steel; 1.52 mm (U.S. 16 gauge) with closed top end
b. Frame: Hollow steel; 1.98 mm (U.S. 14 gauge)
c. Finish: Galvanized or equivalent finish, specified by Architect, for

exterior application.
d. Ratings: Comply with <14>, governing fire regulations and acoustical

requirements.
4. Office Doors:
a. Type: Solid core wood construction; fully bonded.
b. Frame: Steel or wood and of sufficient fabrication strength to prevent

forced entry with a hand tool.
c. Face: Selected by Interior Designer.
d. Executive Office: Provide full perimeter sound-seals for acoustics.
5. Ballroom Doors: See <6>.
6. Meeting Room & Boardroom Doors: See <6>. Include public areas of
high abuse.
a. Type: Solid wood with finish selected by Interior Designer.
b. Frame: Hollow steel, minimum US 16 gauge with fully welded

joints.
7. Service Doors (Back-of-House):
a. Type: Hollow steel, 1.52 mm (U.S. 16 gauge) with diagonal

shaped Kraft paper type core.
• Door Louvers: Comply with SDI 111C for interior doors; blades or
baffles formed of 0.6 mm (0.0239 inch) cold rolled steel sheet set into
minimum 0.9 mm (0.0359 inch) steel frame.
b. Frame: Hollow steel, 1.52 mm (U.S. 16 gauge).
8. Custom Wood Doors:

• Boardroom, Club Lounge, Food & Beverage, Public Spaces
• Type: Door and frame type, profile, finish as selected by Interior
Designer
9. Counting Room Doors: Dutch type door with 20 cm (8 inch) shelf and
91 cm (36 inch) wide. Verify with project team.
10.Shower Doors / Panels:
a. Standards: The following shall be stamped on the glass panels.

• Meet ANSI Z97 or National equivalent
• Certification: SGCC or equal
b. Installation Requirements: Follow manufacturer's instructions.

• Blocking: 2x4 or 14 gauge steel strapping required.
• Inspect glass prior to install for chips, scratches, uniform cuts, etc.
• Store glass in safe, weather protected area.
• Verify plumb and true openings prior to installation.
• Ensure hardware does not directly come in contact with glass.
Verify required gaskets, bumpers, etc are provided and installed.
• Ensure additional glass units are available to accommodate for
breakage. Use only manufacturer's glass.
c. Design:
• Minimize towel bars on glass
• Avoid vertical bars with horizontal bars on moving doors.
• Ensure rubber gaskets and bumpers are integrated into the design
• Ensure door does not swing into other elements or bath
accessories.
d. Training: A certified installer is required. Certification can be

completed by one of the following:
• Hands on training by the manufacturer
• Manufacturer coordinates / installs model room with installer
• Watch training videos by manufacturer
e. Manufacturers: Manufacturers shall conform to the performance

criteria listed in these standards. Manufacturers who currently
provide acceptable products include, but are not limited to, the
following:
• Mincey Marble
• Belstone
• Continental Group
• Architectural Concepts
C. Door Hardware: Select hardware for long-term durability, appearance, low

maintenance, operational efficiency and security dependability.
1. General: Hardware shall address fire ratings, accessibility, codes, interior
and exterior applications and operational requirements.
a. Reference Standards: Comply with the following U.S. standards

published by the National Fire Prevention Association (NFPA) and the
American National Standards Institute (ANSI) or equivalent.
• NFPA 80
• NFPA 101
• ANSI 156
b. Hinges: Commercial grade (Stanley, Hager, McKinney, Simonswerk)

• Doors with door closers; ball-bearing hinges.
• Hinges sized to comply with manufacturer’s standard
recommendations.
• Use continuous hinges on heavy abuse doors, such as Ballroom /
Meeting Rooms; service doors, and doors wider than 106 cm (42
inches).
• Finish specified by Interior Designer (usually satin brass). Painted
hinges are not allowed.
c. Locksets:
• Guestroom Entry: See <7A> and <16>.
• Guestroom Interior Connector / Suite: Standard duty, commercial
grade.
• Back-of House: Locksets heavy-duty, commercial grade with
proprietary keyway or electronic operation similar to guestrooms.
• Finish: Coordinate with Interior Design.
• Keys: Transfer to Owner’s representative.
d. Exit Devices:
• Heavy-duty commercial grade with vertical rod concealed in door.
• Exit Device Trim: Lever handles.
• Finish: Coordinate with Interior Design.
e. Door Closers:
• Commercial grade with delayed action, sweep, latch functions.
• Types: Floor (Rixson-Firemark, Dorma); concealed overhead
(Dorma, Geze); surface (LCN)
• Back-of-House Door Closers: Heavy duty
• Capacity: At principal doors provide 550 kg (1,200 lb). Typical door
opening force shall be 2.5 kg (5 lbs), or less.
• Finish: Manufacturer’s standard sprayed finishes as specified for
the project
f. Flat Goods / Metal Thresholds:

• Door stops, wall type where possible. Do not use wall or floor type
in Public Spaces.(Baldwin, HB Ives, 3M)
• Kickplate, minimum 1.52 mm (U.S. 16 gauge).
• Flush bolts, concealed type (HB Ives, Door Controls)
• Thresholds, extruded aluminum. Comply with accessibility
regulations for threshold heights.
• Integrated automatic door bottom: Pemko
g. Miscellaneous: The following hardware manufacturer's products

indicate the minimum standard of quality.
• Pivots (Rixson-Firemark)
• Button Stop (HB Ives, Baldwin)
• Privacy Door Guard (HB Ives, Pemko)
• Weatherstrip (Nat'l Guard Products, Pemko, Hager)
• Sound Seals (Nat'l Guard Products, Pemko, Hager)
• Automatic Door Bottom (Pemko)
• Electric Strikes, Security Door Control (Folger Adam)
• Silencers (HB Ives, Quality Hardware)
• Surface Bolts (Baldwin)
• Push/Pulls (custom by Interior Designer)
• Cabinet Hinges (Hafele)
• Cabinet Pulls (Hafele, by interior Designer)
• Door Viewer (Pemko)
2. Guestroom Hardware - Miscellaneous: See <7A>.
3. Door Viewers: Size for door thickness. Provide 160° viewers with privacy
cover for guestrooms, and 190° viewers in meeting space doors. See <7A>
and <6>.
4. Special Function Hardware.
a. Administrative Areas: For perimeter access, provide push button

mechanical lockset as manufactured by Simplex.
b. Encode Card Station: Provide Front Desk computer system stations

for encoded cards to meet project requirements.
5. Automatic Door Hold-Open Devices: Provide electro-magnetic door hold-

open devices with built-in 24 Volt controller.
a. Mount devices on wall, connect to electrical service and to Fire Alarm

System. See <15C> and <14>.
b. Provide push button momentary wall switch to release doors.
6. Key Cabinet: Include for each project.
7. Hardware Schedule - Application:
a. Ballroom / Meeting Rooms: See <6>.
b. Guestroom Doors: See <7A>.
c. Receiving Dock Entry: Continuous architectural type hinge; push

plate; pulls; kickplate; door position switch; closures; seals; bottom
seals; electronic operated remote control lock; power supply; motion
detector; astragal.
d. Exterior Service and Exit Doors: Latch set; cylinder lock or magnetic
encoded card - electronic operated lock access compatible with
guestroom lock system; door position switch; exit device; hinges;
closer; stop / holder; stainless steel or brass kickplates; weather &
bottom seals.
e. Offices: Lockset; hinges; stop; silencers.
f. Exit Stair: Latch set; hinges; closer; stop; silencer.
g. Pantry: Lockset, hinges stop, silencers
h. Public Toilet Rooms: Push/pull or privacy latchset for individual

rooms, hinges, stop, silencer, closer
i. Corridors:
• To Service Lobby: Lockset, hinges, surface closer, stop
• To Service Rooms: Lockset, hinges, concealed overhead closer,
stop, silencer
8. Hardware Mounting Locations: Coordinate installation locations and

requirements with door, frame and hardware manufacturers. Unless
specific project, product, governing regulations and manufacturer’s
conditions dictate otherwise, install hardware at the following
recommended mounting heights:
a. Hinges:
• Top: 12.7 cm (5 inch) from head to top of hinge leaf.
• Bottom: 25 cm (10 inch) from bottom of hinge to finished floor.
• Intermediates: Equal distances between top and bottom hinges;
maximum 0.91 m (36 inch).
b. Lever Handles: 0.97 m (38 inch) from finished floor to center line of
handle.
c. Privacy Door Guard: 1.14 m (45 inch) from finished floor to center line
of guard. Screw guard to door.
d. Dead Bolt: 1.22 m (48 inch) from finished floor to center line of dead
bolt.
e. Door Viewers: From finished floor to centerline of viewer.
• Standard: 1.45 m (57 inch).
• Accessible Guestrooms: 1.0 to 1.6 m (40 to 42 inch).
9. Lock System & Keying: See <16>.

• Provide electronic RFID locks for each project Guestroom and Guest
accessible areas.
• For employee areas, provide electronic RFID locks per <16>.
• For locks not on the project key system, see <16>.
• Attic Stock: Review with operations for keying requirements.
• Master Keying: Establish a grandmaster and master key schedule with
Owner and project team.
D. Windows & Storefronts:
1. Construction: Commercial quality, thermally efficient (thermally broken),

Low E, aluminum, with secondary weep (drainage) system.
2. Impact Resistance: Provide in regions that experience high velocity wind

events and as required by code.
3. Exterior Finish: High performance, durable finish (Kynar, fluorocarbon,

etc.).
E. Glass & Glazing – General: Provide glass and glazing in compliance with
recommendations of glass and metal framing manufacturers, governing
codes and the following.
1. Insulated Glass: Provide insulated (double glazing) glass unless energy,

acoustic, code or impact resistance requires additional requirements.
2. Glass Color: Clear glass preferred; if energy or solar control is required,

provide tinted or reflective glass that maintains natural looking exterior
views and colors, and provides natural ambient light and color to the
interior.
3. Mirrors: Provide safety backing for mirrors including mirrors at sliding

mirror doors and wall mirrors. Set mirrors in compliance with National
Association of Mirror Manufacturers recommendations. See <7A> for
vanity mirror installation.
4. Safety Glazing: See Module <16>. Tempered or laminated at showers,

bathtubs, entrance doors and sidelights, full-length mirrors and other
locations subject to human impact. for overhead use laminated glazing
above occupied areas.
F. Safety Glass & Glazing: Provide safety glass and glazing in compliance with
the U.S. Consumer Product Safety Commission (CPSC), the governing codes
and the following.
1. Impact Protection: Safety glass and glazing may not be required if

protection is provided at a glass wall or window, such as a guard rail or
where the glass wall is located on a 46 cm (18 inch) high curb AFF that
reduces the opportunity for human impact. Verify design conditions with
referenced standards.
2. Heat soaked glass is strongly recommended for any tempered glass in

which spontaneous breakage may occur and will present a risk to the
general public. Ensure the heat soak process follows the EN 14179-1
standard.
3. Reference: U.S. Consumer Product Safety Commission, Title 16 -

Commercial Practices, Chapter II - Consumer Product Safety Commission,
Part 1201 - Safety Standard for Architectural Glazing Materials.
GR3.11 Division 09 - Finishes
A. General: Preferred materials are typically shown for each space in other
chapters of this Design Standard.
B. Ceramic and Stone Tile Standard: Comply with the Tile Council of North
America (TCNA) Handbook or equivalent standard for ceramic tile
installation, materials, workmanship and tile and stone installation.
C. Ceilings – General:
1. Food Preparation: Accessible, commercial duty, vinyl coated or non-

corroding panels on an aluminum suspension system. Panels shall be
capable of being repeatedly washed without damage. See <10>.
a. Employee Cafeteria: Provide acoustical tile with aluminum suspended

grid. When Cafeteria includes food service line, provide with washable
ceiling surfaces same as for food preparation areas.
2. Guestrooms, Bathroom & Guest Corridors: See <7A> and <7B>.
3. Service Corridors / Back-of-House: Commercial duty, exposed grid,

accessible, acoustical tile of a composition to resist cupping and
deflection from moisture.
4. Administrative Offices: Accessible, commercial duty, exposed grid,

acoustical, tegular edge tile system.
5. Public Areas, Lobby & Reception: Gypsum board, plaster and suspended
acoustical tile (minimize use of acoustical ceiling tile). Coordinate ceiling
designs with Interior Designer.
6. Type:
• Gypsum Board: 16 mm (5/8 inch) minimum supported at 0.6 m (2 ft.) to
avoid deflection.
• Decorative / Custom Materials: Design appropriate thickness to avoid
sagging and deflection.
D. Stud Wall Assembly & Finish System: Consult industry standards to verify
product application and code requirements for wall assemblies.
1. Typical Application:
• 15 mm (5/8 inch) thick gypsum board on each side of galvanized metal
studs.
• ASTM C840 - Finish Level: Provide level 4 finish system in areas with
light texture or wallcovering and BOH. Provide level 5 for gloss and semi-
gloss or non-textured flat paint exposed to guest view and as outlined in
Gypsum Association GA 214.
2. Acoustic Control: Comply with galvanized steel stud and gypsum board
construction assembly standards that meet minimum acoustic
requirements. See other Chapters such as <6> and <7A> for minimum wall
assembly STC ratings.
3. Chases: 2 hour fire rated, gypsum board “shaft wall” or equal.
4. Wet Areas: Provide water resistant substrate wall material (such as

cement board) for toilet, food preparation and other wet areas.
5. Cement Board: Provide cement (not gypsum) board (DensShield or Dur-o-

Rock products) for guestroom showers, toilets, steam rooms, locker room
wet areas and other wet areas as substrate (or backerboard) to install
ceramic tile, thin stone and stone tile.
6. Exterior Gypsum Sheathing: 12 mm (1/2 inch) minimum thickness,

meeting ASTM C79-78 for water resistant gypsum sheathing board, Type
X, where indicated.
7. Lath and Plaster: For system types, additives and accessories, comply
with recommendations of the Lath & Plaster Institute. Provide galvanized
steel studs, framing and fasteners at exterior systems.
E. Carpet & Carpet Pad: For public areas, Guestrooms and Guestroom
Corridors, see <GR4> .
F. Vinyl Wall Coverings – Standard: ASTM F793, Category 5 and see <GR4> .
1. Fire Characteristics: ASTM E 84; flame spread of 25 or less and a smoke

development of 450 or less.
2. Mildew Resistance: Provide mildew resistant products and “strippable”
adhesive. Include adhesive and manufacturer’s recommendations for
primer coating, sizing, etc.
G. Painting:
1. Paint Products: Provide Sherwin Williams or MI accepted equal.
a. Provide appropriate mold / mildew resistant additive in exterior paint
b. Provide warranty based on the 7 to 10 year exterior repaint cycle.
2. Includes exposed surfaces unless surfaces are pre-finished with desired

color or finish.
• Access doors, panels, diffusers trims and grilles the same finish as
adjacent surfaces.
• Interior of ducts showing through registers and grilles with flat black.
• Protect adjacent surfaces from paint and damage.
• Do not paint controls, sprinkler heads and covers, fire alarms and
detectors, electrical fixtures or other items adversely affected by paint
and coatings.
3. Surface Preparation: Caulk with joint sealant, fill voids, seal and sand
substrate and coatings to provide tight, smooth surface for application of
paint and stain. Prime unfinished surfaces prior to finish.
4. Finish: Paint and stain surfaces with multi-coat finish systems (2

minimum) as scheduled by the Architect and Interior Designer. In general,
finish levels shall be as follows:
a. Flat: Ceilings and walls not accessible to guests and employees.
b. Semi-Gloss: Service areas, back-of-house, and toilet areas. Semi-gloss

/ Satin with 30% reflectability for guest areas as selected by Architect.
c. Gloss: Food preparation, utility areas, main service corridor and wet
areas.
d. Antiquing: When antiquing finishes are required, provide three colors

minimum. Include final glaze coat for protection.
e. Staining: When required by Interior Design, provide factory finished

millwork. Include two coats minimum of stain and seal with two coats
of low luster lacquer.
f. Scuff Resistant: High traffic guest corridors; sheen determined by

Architect.
5. Exterior:
• Paint exposed steel and devices. If not pre-finished, field paint rooftop
and other exterior equipment with a rust-prohibitive paint to match
adjacent surfaces.
• Paint exterior surfaces, including trim and flashing as required with
exterior grade paint.
H. Exterior Stucco: Provide 20 mm (¾ inch) thick 3 coat system over 1 kg (2.4 lb)
membrane, backed-expanded metal lath on 12 mm (½ inch) minimum
exterior gypsum sheathing. Provide necessary accessories such as control
and expansion joints and metal trim. Submit for approval, texture and color
samples.
• Mesh: Glass fiber reinforced concrete (GFRC) is acceptable; reinforced
fiberglass sections are not
• Exterior Coating: Provide an acrylic polymer elastomeric coating to stucco
work on mid and high-rise buildings (not required on buildings of 2 story and
less).
• Guarantee: Provide a 2 year waterproofing guarantee for the stucco work
I. Flooring:
• Resilient Flooring: For BOH areas, vinyl composition tile (VCT) with 100
mm (4 inch) vinyl or rubber base in 25 m (100 ft.) lengths.
• Seamless Flooring: For kitchens, urethane resinous flooring system with
integral cove base and slip resistant finish.
GR3.12 Division 10 - Specialties
A. Flagpoles: See <1>.
1. Type: Minimum three, 12 m (40 ft.) high, ground supported flagpoles for
flags of country, state or province or local jurisdiction and Marriott
International (MI).
2. Construction: Seamless aluminum, cone tapered, tubular with internal

halyards
3. Finish: Anodized, dark bronze and waxed
B. Lockers & Benches - Employee Areas: Coordinate with <8B>.
1. Types: Double and single tier, metal lockers, and for cold climates,
provide full height lockers.
2. Construction: Steel, ventilated with sloped tops and closed

bottoms.
3. Size (overall): 0.3 (wide) x 0.5 x 1.8 m (1'-0" x 1'-8" x 6'-0").
4. Finish: Baked enamel
5. Features: Number-plates, latch with door hasp, clothes hooks.
6. Benches: Prefinished hardwood seats on steel frame supports.
C. Operable Partitions: See Meeting Spaces, Ballrooms and Meeting

Rooms in <6>.
D. Toilet Compartments:
1. Lobby Areas & Support: See <2A>.
a. Compartment Front: Framed wall with same finish as room with wood
louvered or paneled door.
b. Side Partitions: Full height built wall
c. Hardware: Chrome plated hinges, brackets, latch with bumper, coat

hook and bumper.
2. Employee Toilets:
• Plastic laminate, floor mounted toilet partitions and wall mounted
cubicles.
• Provide mock-up to show partition material, color and hardware
consistent with designer approved design. Provide partition blocking and
support as recommended by partition manufacturer for project
conditions.
• Coordinate field measurements with toilet partitions, toilet accessories
and fixtures.
• Provide manufacturer’s standard corrosion resistant anchoring
assemblies complete with concealed leveling adjustment.
• Provide privacy seals at door rails to prevent sight into stalls
E. Toilet & Bath Accessories:
1. Materials / Finishes - General:
a. Stainless Steel: ASTM A167, Type 304, 22 gauge minimum for sheet
materials.
b. Backplates: For wall mounted accessories, provide concealed heavy

duty cadmium plated steel backplate.
c. Finish: Provide accessories with polished finish unless otherwise

specified.
d. Fasteners: Provide concealed mounting brackets where possible and

secure with non-corrosive metal fasteners. Where exposed fasteners
are used, provide non-corrosive types with heads finished to match
finish of accessory unit.
e. Installation: Provide level, plumb and securely anchored. Mount toilet
accessories within range of reach limits of applicable accessibility
regulations. Provide wood blocking to secure installation.
2. Guestroom Toilet Accessories: See <7A>.
3. Public Toilet Accessories - Manufacturer: Provide products from one MI

accepted manufacturer, selected by Interior Designer.
• Robe Hook on door in WC
• Toilet Paper Dispenser: Decorative surface mounted, twin paper holder
• Toilet Lever: Polished chrome lever to match other trim
• Toilet-Seat-Cover Dispensers
• Sanitary Napkin Disposal
• Grab bars
• Shelf in WC
• Warranty: 1 year
4. Employee Toilet Room Accessories: Provide commercial grade, designer

series with a residential look. Acceptable manufacturer: Bobrick, ASI
Group
a. Toilet-Seat-Cover Dispensers / Toilet Tissue Dispensers; Combination:

Secure door of toilet-seat-cover dispenser to cabinet with full-length
stainless steel piano-hinge and equipped with a tumbler lock.
• Recessed wall mounted.
• Mounted on partition
• At accessible stall mounted on partition
b. Toilet-Seat-Cover Dispenser / Sanitary Napkin Disposal / Toilet Tissue

Dispenser; Combination:
• Secure door of toilet-seat-cover dispenser to cabinet with full-
length stainless steel piano-hinge and equipped with a tumbler lock.
• Secure self-closing door of napkin disposal to cabinet with spring-
loaded, full-length stainless steel piano-hinge.
• Equip with international graphic symbol identifying napkin
disposal. Furnish sanitary napkin disposal with a removable stainless
steel receptacle.
• Recessed, wall mounted.
c. Toilet-Seat-Cover Dispenser / Sanitary Napkin Disposal / Toilet Tissue

Dispenser; Partition-Mounted: Mount unit in partition and serving two
toilet compartments.
• Secure door of toilet-seat-cover dispenser to cabinet with full-
length stainless steel piano-hinge and equipped with a tumbler lock.
• Secure self-closing doors of napkin disposal to cabinet with spring
loaded, full-length stainless steel piano-hinges and equipped with
international graphic symbols identifying napkin disposal. Furnish
napkin disposal with removable stainless steel receptacle and a
tumbler lock.
d. Paper Towel Dispenser / Waste Receptacle; Combination Recessed:

• Use type with welded construction, with exposed surfaces satin
finish. Flange shall be drawn, one-piece seamless beveled
construction.
• Door is 5/16-inch solid high-pressure laminated plastic with
concealed full-length stainless steel piano-hinge and two friction
catches.
e. Baby Changing Station: When provided, include blocking in wall.

Review type and finish with MI.
5. Grab Bars: Heavy-duty, having 1-1/4 inch diameter polished or satin

chrome, 304 stainless steel.
a. Sizes:
• 91 cm (36 inch), on wall behind water closet at accessible toilet
stalls.
• 107 cm (42 inch), on wall at side of water closet at accessible toilet
stalls.
b. Supplier: Lodging Bathware Specialties.
6. Soap Dispenser: Vanity, countertop mounted at each lavatory in men and

women restrooms.
a. Unit: Designed to dispense vegetable oil liquid soaps, synthetic

detergents, viscous lotion soaps and most antiseptic soaps.
b. Valve: Operate with less than 5 pounds of force with type 304 stainless
steel, bright polished finish piston and spout assembly.
c. Translucent, shatter resistant polyethylene bottle container with 700

milliliter holding capacity.
d. Product: SureTouch No. 91934 by Kimberly-Clark Corp. or equal
e. Electric Hand Dryer: An alternate to paper towels.
F. Storage Shelving: Included as part of the Owner supplied package (OS&E

category). Provide metal shelving system of type suitable for guest luggage
and Marriott equipment, material and product storage.
1. Provide freestanding wall braced or wall supported type with fixed

or adjustable shelving. Flange the running edge of shelves. Provide solid,
grated or perforated shelves depending on required use and stored
material.
2. Finish: Painted, G 90 galvanized, 16 gauge steel (unless otherwise

noted), ASTM A-527.
a. See <9> and <11A> for maintenance and housekeeping storage

shelving requirements.
b. Alternate material such as plastic may be acceptable if

performance equals galvanized steel. Obtain MI acceptance.
G. Interior Signage & Graphics: See <GR2> .
H. Fireplace, Prefabricated, Gas Fired: See <14> and <16> for fireplace
safeguards. Submit alternative fuel sources to MI Fire and Life Safety for
review and acceptance.
1. Rating: A.F.U.E. (Annual Fuel Utilization Efficiency) with 65% or above

rating.
2. Vent: Extend flue to exterior, through roof or wall.
3. Starter Control: Remote electric on wall.
4. Gas Piping Loop: Include in design.
5. Accessories: Include manufacturer’s installed glass window and screen,

remote starters, draft prevention devices. Design for high altitude
applications where appropriate. See <16>.
6. Carbon Monoxide Detector: Required for fuel burning locations. See <16>.
7. Installer: Licensed to install pre-fabricated fireplace systems, flue, fuel

piping, and controls with fireplace manufacturer’s written approval.
8. Inspection: Comply with National Gas Codes and governing authority.
I. Fire Protection Specialties: Provide fully recessed extinguisher cabinets and

installation accessories. Match adjoining wall finish and wrap material to
cabinet edges.
J. Safes: For Guestroom safe, see <7A>. For drop safe, house / cash and
safe deposit boxes, see <8A> and <8B>.
K. Walk-off Mat: Fully recessed type in Vestibule.
GR3.13 Division 11 - Equipment
A. Appliances - Guestrooms: See <7A>.
B. Receiving Area Equipment: See <9>.
C. F&B Production Equipment: See <10> for kitchen and other food and
beverage service areas.
D. Washing & Drying Equipment: See <11A>.
E. IT Equipment: Computer system and peripherals, see <13A>.
F. Telephone Equipment: See <13A>.
G. Audio / Visual (A/V) Equipment: See <13B>.
GR3.14 Division 12 - Furnishings
A. FF&E: See for Furnishings, Fixtures & Equipment.
GR3.15 Division 13 - Special Construction
A. Saunas: See <4A>.
B. Steam Rooms: See <4A>.
C. Swimming Pools & Whirl Pools: See <4C>.
GR3.16 Division 14 - Conveyances
A. Elevators & Escalators: See <12>.
GR3.17 Division 22 - Plumbing
A. Plumbing: See <15B>.
GR3.18 Division 23 - Mechanical
A. Radiant Heating Units: Comply with the International Fire Code (US)
and local code including spacing requirements, safety features, etc.
• Follow manufacturer's instructions.
• Units must be UL listed or equivalent.
B. Mechanical / HVAC: See <15A>.
GR3.19 Division 26 - Electrical
A. Electrical Systems & Lighting: See <1> and <15C>.
GR3.20 Division 33 - Utilities
A. Utilities: See <1>, <15A>, <15B> and <15C>.
furniture, fixtures & equipment
(ff&e)
designstandards
Table of Contents
GR4.1 Overview - FF&E 85

GR4.2 Public Spaces 87
GR4.3 Guestrooms & Suites 100
GR4.4 Guestroom Corridors 116
GR4.5 Outdoor & Pool Furniture 119
GR4.6 Operating Supplies & Equipment (OS&E) 120
GR4.7 Coordination 122
definitions
without exception
or best practice

Marriott.
84 Furniture, Fixtures & Equipment (FF&E) Ritz-Carlton Reserve - CALA marriott international. all rights reserved. August 2021
GR4.1 Overview - FF&E
A. Introduction: This Chapter defines the required minimums and criteria

for FF&E in Marriott International (MI) hotel brands and serves as a reference
and guideline. The renovation and development principles are based on
MI’s hotel industry experience and product development research. This
Chapter supplements the Design Standards for FF&E construction and
fabrication including the following.
• Public Spaces, see <2A>
• Food and Beverage, see <3>
• Meeting Spaces, see <6>
• Guestrooms, see <7A> The criteria for Lobby Areas, Public Spaces and
Guestroom décor includes, but is not limited to, flooring, area rugs, carpet
and padding, wall finishes, window treatments, casegoods, upholstered
furniture, bedding, artwork, artifacts and decorative light fixtures.
1. Application: Reserve exclusively utilizes architectural styles,

materials,and interior design that is authentically local and completely
custom. A large percentage of any Reserve property is outdoors and
exposed to harsh natural elements. Select furniture, finishes and
equipment (FF&E), with great attention to high-quality, weather-durable
materials.
• Provide high quality, commercial grade furniture and finishes.
• Select outdoor FF&E rated to stand up to sun exposure, wind, rain and
salt.
• Plan for scheduled maintenance when natural materials are used.
• Select furnishings appropriate to the use and location where they will
be used. Examples include, selecting movable furniture that is light
weight, sled base lounge chairs on the beach to prevent sinking into the
sand, and shade structure that are cleanable.
• Lounge chairs require cushions with cleanable, fade resistant and UV
protected fabric.
B. Governing Regulations & Codes: When governing regulations and codes

exceed the requirements contained herein, the governing regulations are
understood as minimum prerequisites. During the project review process, MI
may waive the Design Standards to comply with the project’s governing
provisions, market customs or practices.
C. Deviations or Exceptions: When market customs or existing property

conversions are in non-compliance with these Design Standards, obtain MI
review, interpretation and acceptance. Exceptions require submission to MI
prior to material or product purchase and installation.
August 2021 marriott international. all rights reserved. Ritz-Carlton Reserve - CALA Furniture, Fixtures & Equipment (FF&E) 85
D. Slip Resistance: See <16> for the dynamic coefficient of friction minimum test
standards on hard, flat walking surfaces and on ramps.
E. Attic Stock: Provide material and product stock over and above initial
FF&E installation quantities. The attic stock list may be amended by MI to
respond to the specific project requirements. Define products in sufficient
time for project purchase. Generally, attic stock is delivered near project
completion.
1. Public Spaces: Attic stock is required for public spaces in the

following minimum quantities:
a. Carpets: 5% over quantity ordered
b. Wallcovering: 5 to 15% depending upon pattern and repeats
c. Guestroom Corridors: Furniture unit if repeated on each floor,

provide 1 of each
2. Guestrooms: Provide attic stock minimum quantities for

guestrooms as follows.
a. Mirrors: Minimum of 2.
b. Lamps & Ceiling Fixtures: Minimum of 2.
c. Lamp Shades: Minimum of 2 of each type.
d. Artwork: Minimum of 2 if Artwork is provided.
e. TVs, Radios & Cooler Units: Minimum of 2 each.
f. Mattress & Box Spring: Minimum 1 of each type
g. Upholstered Seating: Minimum of 1 Desk Chair.
h. Wallcovering: 5% of total quantity ordered
i. Carpet or Flooring: 5% of total quantity ordered.
j. Box Spring Covers / Bed Skirts: 5% of total quantity ordered
k. Decorative Bed Pillow Covers: 5% of total quantity.
GR4.2 Public Spaces
A. General: This section includes the FF&E criteria and finishes for Public Spaces
in Marriott International hotel brands. Obtain MI acceptance for product,
material and fabrication exceptions.
B. Floor Finishes:
1. Area Rugs: Provide Hand-Tufted, Hand Woven, Machine Woven or

Axminster. Hand Woven is preferred.
a. Pile Weight: 88 oz. per sq. yard minimum
b. Pile Fiber: 100% semi-worsted wool. Consult MI for exceptions.

• Wool Source: New Zealand Wool, British Wool or Mediterranean
Blend
c. Dye Method: Skein or solution dyed
d. Pile Finish: Cut, cut & loop, tip sheared or carved.
e. Rows Per Inch: Minimum 5.50 to 6.10
f. Stitches Per Inch: 6.0
g. Pile Height:
• Cut Pile; 0.394” (10mm) - 0.472” (12mm)
• Loop Pile; 0.354: (9mm) - 0.433” (11mm)
h. Total Weight:
• Cut; 141 oz per sq. yard to 152 oz per sq. yard
• Loop; 138 oz per sq. yard to 149 oz per sq. yard
i. Backing:
• Primary: 100% Cotton or Polyester
• Secondary Backing: Integrated Non-Skit Backing, 100% Cotton,
Scrim/Rubberized Latex or Action Bac. Provide manufacturer’s
recommendation for non-slip padding.
j. Rug Edges: Bevel with a slope no greater than 1:2. Sewn on Synthetic
or Cotton Binding Tape, Turned Edges or Hand Surged Edges are
acceptable. A Binding tape that is close in color should be sewn on
first with surged edges for added protection. Sew over the top of the
tape with the serging yarn for a finished edge. Where binding tape is
not used, provide a sewn on selvage edge of no less than (2) inches,
fully coated with backing material. Provide with mitered edges which
are in compliance with current ADA requirements. Serged edges with
no binding tape are for low traffic areas only.
k. Yarn Treatment: Moth Proofed
l. Flammability: Passes ASTM D2859 CPSC FF 1-70 Pill Test and ASTM E-
648 Class I Radiant Panel
m. Electrostatic Propensity: Permanent Anti-Stat less than 3.5 KV AATCC

134
n. Padding: Provide manufacturer’s recommendation for non-slip

padding.
2. Carpet - Axminster:
a. Pile Fiber: 80% wool/20% nylon; Type 6.6

Blend
b. Dye Method: Skein dyed
c. Yarn Count: 2/47 Dewsbury / R660/2 Tex
d. Yarn Ply: 2
• Single twist +10%: 3.6
• 2-Ply twist +10%: 4.1
e. Public Spaces:
Level II - Concierge Lounge, Meeting Rooms, Dining Rooms
• Row per Inch: 9 row (35.4 per dm)
• Tufts per Sq. Inch: 63
• Pile Weight: 41 oz per yd²
• Total Weight: 72 oz per yd²
Level III - Lobby, Lobby Lounge, Ballrooms, Prefunction, Retail, Public
Circulation
• 10 row (39.4 per dm)
• Tufts per Sq. Inch: 70
• Pile Weight: 45 oz per yd²
• Total Weight: 75 oz per yd²
Level IV - Grand Stair
• Wilton Quality, Level III; Axminster or Hand-woven; 1701 g (60 oz)
f. Pile Density: 9 Row - 5214
g. Finished Pile Height: Cut-pile 7.1 mm (0.27 inch)
h. Bow & Squareness / Skew Tolerance: 1%
i. Standards:
• Light Fastness, ISO-B02: 5
• Wet Fastness, ISO105-E01: 4
• Rubbing Fastness, ISO105-X12: 3
• Thermall Resistance, ISO 8302
• Horizontal & Vertical Resistance, ISO 10965
j. Flammability: Pass ASTM E-648-91, Class 1 flammability rating, DOCFF

1-70 Pill Test or equivalent, or governing codes that meet or exceed
these requirements.
k. Soil Inhibitors: Apply during fiber production; not topically applied

after carpet fabrication.
l. Carpet Colors: Custom dyed to match design samples. State dye

methods in writing to the Designer and MI.
m. Selvedges: Protected
n. Dye Lot: Minimal. Do not separate dye lots and do not inter-mix in one
area unless approved by the MI.
o. Padding: Synthetic rubber or rubber compound; 1700 g per m² (64

oz./yd²) minimum weight; re-bond is not permitted; Tred-Mor series
quality, 2580QL (quick release) or equal
• Nylon Carpet: 907.2 g m² (32 oz./yd²) minimum weight padding
3. Carpet Installation:
• Materials and methods for installation are accepted by carpet
manufacturer and performed in compliance with carpet manufacturer’s
recommendations and written instructions.
• Carpet areas receive wall to wall padding unless specified otherwise.
• Carpet Pattern Match Tolerance: 0.8% before stretching
• Pattern Match Finished: Exact
• Provide double padding at stair nosings.
• Undercarpet padding, double-stick installation method.
• Seams: Install with commercial hot melt tape.
• Carpet Edges: Apply seam sealer to edges where carpet meets other
floor materials.
• Adhesive: Parachem #902 or equal
4. Hard Floor Finishes: Provide slip resistant floor and ramp walking
surfaces, see <16>.
a. Stone: Provide non-porous, natural stone. Obtain MI acceptance on a

project case-by-case basis for exceptions.
b. Tile: Porcelain tile not permitted. Obtain MI approval on a project

case-by-case basis for exceptions.
c. Wood: Provide commercial grade, solid hardwood with inherent stain
resistance throughout.
• Technical Review: Project interior designer reviews technical
information with owner and MI Interior Design. Obtain MI acceptance.
• Engineered Wood: Accepted.
• 5-ply minimum or commercially appropriate for engineered wood;
HDF or Birch plywood core based on installation condition
• 16mm (5/8 inch) thickness; minimum wear layer to last 14 years for
engineered wood
• Faux Wood, Vinyl or Laminate Flooring: Not acceptable
d. Concrete Finish: Provide impregnated concrete color, not topically

stained.
5. Athletic Flooring: Commercial grade, impact absorbent backing

• Rubber
• Woven or luxury vinyl: Underlayment cushion required
• Hardwood
6. Other Flooring: Cork, bamboo and leather flooring may be acceptable if

acceptance is obtained from MI.
C. Window Treatments:
1. Blackout Treatment: Provide in function areas using audio / visual

presentations such as meeting rooms, boardrooms, and ballrooms.
2. Drapery & Sheer Materials: Make draperies at required widths of fabric

specified, no less than one-half of width for panels.Provide drapery at
250% fullness unless otherwise specified.
a. Colorfastness: AATCC 16 Option 1 or 3-2003: 60 hours, Grade 4, ASTM

D3691, 1974 or 16E
b. Face Panels: Conceal secondary panel hems with face panels.

Crocking: Pass AATCC 8-2001-4.0 dry, 3.5 wet or better.
c. Flammability: Provide flame retardant to pass NFPA-701

requirements and governing codes.
d. Tensile Strength: Pass ASTM D5034-95 (2001) Grab Test 15 pounds for
fabrics less than 6 ounces.
e. Pil: ASTM D3511, Class 4.5
f. Seam Slippage: 24.3 kg/m² (15 lbs/in²)
g. Drapery Assembly: Fabricate continuous drapery panels from same

weaving or dye lots. Where widths are joined, remove selvage edge
and provide French seam. Fabricate to hang straight and even, with
no pulling or puckering of fabric or loose threads and no panels
showing defects or horizontal seams.
• Match patterns exactly at each vertical seam. Join vertical seams
by overlock stitch without puckering and position vertical seam
behind pleats from top to bottom. Seams shall be serged.
• Sew French pleats / pinch pleats evenly spaced with 100 mm (4
inch) minimum pleat spacing and tack at 65 mm (2 ½ inch) to 90 mm
(3 ½ inch) from the top. If necessary, provide a second tacking at pleat
tops for appearance retention depending on fabric used.
• Match threads with background color of fabric.
• For the headings, insert buckram between face fabric and the lining
and stitch across top. On overlaps and returns use double fold back
over the buckram by 12 inches. Extend lining to top of finished
drapery (pillow case top).
• Sew drapery lining so only lining material is seen from the exterior
of building. Line drapery with 200 mm (8 inches) double fold hem and
blindstitch uniformly and evenly with covered weights at each vertical
seam and side hem. Provide side hems with 38 mm (1½ inch) double
turned and blind-stitched without puckering. Hems and side hems are
not visible overlock stitching
• Provide drapery weights of appropriate size and weight to ensure
proper hanging of drapery without sagging or pulling.
• Close open ends of hems by hand with blind stitching.
• Provide overdrapery length from floor to ceiling, unless otherwise
specified, with maximum of ¾ inch and minimum of ½ inch from
carpet or other finished floor surface, unless otherwisenoted on
construction documents.
• Match patterns at seams and align across windows, vertically and
horizontally, in same room.
• Fabricate in compliance with contract quality to withstand dry
cleaning and hospitality use.
• Extend drapery for full length of tracks. On two way draw, provide
overlap of 75 mm (3 inch) minimum at opening to create a black-out
condition.
3. Hardware: Provide commercial quality, extruded aluminum tracks and

hardware warranted for commercial application.
a. Protection: Provide galvanized hardware (including staples) or other

non-corrosive treatment.
b. Carriers: Ball bearing carriers are preferred over nylon carriers for
ease of drapery movement. Overlap master carriers on center draw
drapery treatments.
c. Motorized Traverse: Electrically motorized traverse treatments are an

option.
• Calculate the drapery weight for motor power applications.
• Provide window treatments with proper mechanisms for easy
operation (opening and closing).
d. Concealment: Conceal hardware from view.
e. Drapery Hardware: Provide Kirsch Architrac or equal series products.

• Beaded Chain: 13 (nickel plate fi nish with couplings if applicable).
• Provide one-way or center draw master as divider for purpose of
hooking overdrapes and sheers when both are hung on same track.
• Prior to installation, spray Lucite rod parts with silicone to prevent
from drying-out.
4. Window Top Treatment Fabrication and Installation: Window top

treatments are made with wood, metal fabrics or other decorative
materials. Place seams and match pattern, grain and repeats as
appropriate for the design.
a. Match patterns at seams and across windows, vertically and

horizontally, in the same room
b. Mounting; Unless otherwise specified in project specific documents,

window treatments are mounted into the top treatment, from the
ceiling or off the wall as required.
• Properly anchor cornices to structure to effectively support weight
of installed cornice and drapery components.
• Install cornice with “L” brackets for attachment to walls and
ceilings.
c. Provide top treatment with sufficient depth to accommodate easy

operation of drapery.
d. Cornice:
• Upholstered top treatments require 13 mm (½ inch) of five ounce
flame retardant batting as a minimum.
• Face fabric is on face, sides and bottom edge of cornice. Lining
shall not be visible from room.
• Welting is ¼ inch, self welt, unless otherwise specified in project
specific documents.
• Unless specified otherwise in project specific documents, cornice
lining is bleached white 50 / poly 50 / cotton lining.
e. Provide ½ inch thick flame retardant particleboard that is not
warped. Plywood is not allowed. Provide 2.5 cm x 5 cm (1 x 2 inch)
header board.
f. Soft Valance:
• Fabricate soft valances in compliance with project specific
documents.
• Mount valances to ceiling at sufficient depth to accommodate easy
drapery operation. Conceal drapery hardware fastened behind
valance.
5. Installation: Custom traverse rods are ceiling mounted, unless noted in

drawings or if blocking is missing in ceiling, using 1 ¼ inch raw fiber plugs,
#6 or #8 and 1 ¼ inch, #6 or #8 cadmium plated screws. Anchor points at
both ends of rods shall not exceed 16 inches. Center mounts shall not
exceed 32 inches.
a. Hanging of Finished Draperies:

• Forward crease buckram heading between pleats before hanging.
• Pin and hang draperies evenly with Kirsch 1036 pin-on.
• Because “Tenter Hooks” pull-out from wall, provide an angle
bracket attached to wall with screw to support return.
6. Shades: Provide commercial quality system based on specific site

comditions and appropriate for the application. Electronically motorized
control is an option.
D. Wall Finishes:
1. Option: Paint may be acceptable based on market conditions. Obtain MI

acceptance.
2. Fabric Wallcovering: Provide backing as needed.
a. Preferred method of installation is site fabricated panels over either

an acoustic core or a tackable core. See
http://www.whisperwalls.com for details and specifications. If project
conditions do not permit, use sewn panels over pad.
• Provide 20 mm (¾ inch) double welt with wall fabric and apply to
perimeter of wall panels to cover attachments.
• Sew material widths into blanket panels or as specified by
Designer.
• Match patterns at seams.
• Center fabrics on walls to avoid center seams, however, panels at
sides should not be less than half the fabric width.
b. Match threads to background fabric color.

• Install wall fabric when temperature and humidity are approximate
to conditions when the building is occupied.
• Where patterns with repeats are specified and are within more than
one millwork panel, match patterns identically in each millwork panel
both horizontally and vertically.
• Stitch seams with proper tension without puckering and no
stitching showing on fabric face.
• Press open seams before installing over pad.
• Upholster fabric tight and smooth over pad.
• Back tack corner seams and match patterns to eliminate outside
corner welt.
• Installer determines if surface to which fabric and pad is installed is
appropriate for installation, and if fabric is appropriate for the specific
project location.
3. Specialty Finishes: Contract quality wood, stone, tile, glass, and specialty
wall finishes are encouraged for utilization in feature areas and in food
and beverage outlets.
E. Furniture - Public Spaces:
1. Casegoods - General: Fabricate furniture for commercial hospitality

applications.
a. Supplier is responsible for the structural integrity, finish durability

and construction.
b. Project interior designer reviews shop drawings and finish samples

prior to production.
c. Comply with AWI "Custom Grade" or better quality standards and

meet hospitality requirements.
d. Warranty: Warrant casegoods for commercial use.
2. Materials & Fabrication:
a. Wood: Kiln dry 7 to 10% moisture content
b. Panels: Corner block, glue and cross screw. Secure full size back
panels at four corners for additional stability.
c. Fasteners: Furniture quality screws with sufficient screw type bit.

Provide clamp nails on mitered bases and aprons.
d. Glue: Provide commercial, furniture grade to produce superior

strength. Remove excess glue from visible areas before finishing.
e. Joints: Mortise and tenon and/or double wood dowel joints.

Strengthen joinery with screw cleats.
• Glue and screw corner blocks in both directions.
• Carefully match exposed finish surfaces to produce consistent
veneer line and design.
3. Feature Pieces: Obtain MI acceptance for non-compliance with these

furniture fabrication requirements.
4. Core, Top & Side Panels:
a. Fiberboard or Flake Board: Industrial grade, 730 kg per m³ (45 lbs/ft³)

density with balancing backer to face material
b. Medium Density Fiberboard: MDF is acceptable when fully sealed with

veneer. Seal exposed edges with polyurethane to prevent moisture
seepage.
5. Top Material:
a. Acceptable Tops: Provide wood veneer with protective finish, stone,

glass, granite, and engineered stone. When glass is utilized over
wood, provide 6 mm (1/4 inch) tempered glass on silicon pads.
b. Wood Veneer: Provide balancing backer sheet with solid hardwood

and polished or beveled edges.
c. Preferred Top Material: Granite or sealed stone
d. High Pressure Laminate: HPL tops not permitted.
e. Inlaid Tops: Fill and seal inlaid seams and joints to prevent soil
staining when hard material finish is provided.
6. Drawer Components:
a. Wood Veneer: Provide with balancing backer sheet over fiberboard or

flake board core. Cover exposed edges with veneer.
b. Exposed Wood Frames: Solid, kiln dried hardwoods
c. Drawer Glides: Silent, nylon ball bearing, contract quality drawer side
glides components (such as K & V #1275 or equal).
d. Drawer Stops: 34 kg (75 lbs.) load capacity
e. Drawer Sides & Backs: One, 7 ply, 178 mm (7/16 inch) thick plywood,
sanded and splinter free.
• Sand finish parts smooth and seal with a moisture resistant
coating.
• Provide French or English drawer sides and dovetail to drawer
fronts and English dovetail at back. Glue joints.
f. Interior Drawer Box: Completely seal using wood construction or
treated moisture protective coating. Provide masonite, melamine, or
sealed plywood drawer bottoms to resist spills and stains.
7. Bases & Legs:
a. Glides: Provide cushioned stainless steel glides for furniture on wood

floors and heavy duty nylon glides on bases and legs for other floor
finishes.
b. Bottom Edges: Finish bottom edges to prevent moisture damage.
8. Hardware: Finish metal hardware and decorative details with corrosion

protective coating.
9. Finishes: Provide casegoods with durable, commercial, hospitality quality

finish.
F. Upholstered Furniture - General: Fabricate furniture for commercial

hospitality use.
1. Submittals: Project interior designer reviews shop drawings and finish

samples prior to production.
2. Warranty: Warrant fabrication for commercial use.
3. Frames: Solid hardwood, #1 common grade, kiln dry to a moisture

content of 7 to 9%.
a. Provide solid hardwoods suitable for finishing free of knots and

blemishes for exposed wood frames.
b. Provide frames of steam bent plywood construction for curved areas,

and solid kiln dried hardwood frames for other applications.
c. Provide stretchers to support legs (dining and side chairs).
d. Corner block and screw frames.
4. Joints: At major joints, double dowel with corner blocks and screw and
glue.
a. Lag bolts are recommended to join seat frames to legs.
b. Reinforce other joints with glue blocks or cleats.
5. Frame Finish: Provide catalyzed type finishes to match MI accepted finish

samples. Test and warrant finishes for commercial use.
6. Springs: Provide sinuous wire springs for seats and seat backs.
a. Provide springs of sufficient quality to retain 95% memory for five
years.
b. Provide a sufficient quantity of springs to ensure even weight

distribution during use.
c. Seat Springs: 8 gauge
d. Back Springs: 11 gauge
e. Attach springs with steel clips
f. Cover seat springs with steel wire flexolator or equal product.
7. Seat Decking: Provide under seat cushions (not self decked). Provide
woven synthetic material to cover back springs and apply foam on top.
8. Foam: Comply with US CA117 minimum requirements (or equivalent) or

governing codes that meet or exceed the following requirements.
a. Seat Cushions: 29.2 kg/m³ (1.8 lbs./ft³) minimum foam density, ILD
(compression) 11.8 to 13.6 kg (26 to 30 lbs)
b. Backs: 24.3 kg/m³ (1.5 lbs/ft³) minimum foam den- density, ILD
(compression) 6.8 kg (15 lbs)
c. Solid Foam Core: Cover with 2.5 cm (1 inch) layer of polyester batting.
d. Memory Quality: Provide sufficient foam quality to retain 85%

memory for five years.
9. Loose Cushions: Reversible
10.Foam & Fabric Flammability: Comply with US CA117 minimum

requirements (or equivalent) or governing codes that meet or exceed
these standards.
11.Seams:
a. Depth & Stitches: Provide sufficient depth and stitches to eliminate

seam slippage (opening).
b. Thread Quality: Provide thread of sufficient quality for contract use.
c. Fabric Test: Seating supplier shall test fabrics for seam slippage prior
to production sewing.
12.Upholstered Arms:
a. Reinforce inside arms with cardboard or synthetic woven fabric

padded with 2.5 cm (1 inch) of foam.
b. Cover outside arms covered by fabric with synthetic woven fabric.
13.Upholstered Outside Back: Provide foam pad and cover with fabric.
14.Glides: Provide cushion stainless steel glides for furniture on wood floors
and heavy duty nylon glides for other floor finishes.
15.Upholstery Fabric:
a. Abrasion Resistance: Pass minimum test requirement of 30,000

double rubs using Wyzenbeck (back and forth) or Martindale
(circular).
b. Flammability: Comply with US CA117 minimum requirements (or

equivalent) or governing codes that meet or exceed these
requirements.
c. Finish Protection: Treat with water and soil treatment. Provide acrylic
or latex backing and lamination for stability.
d. Colorfastness to Light: Pass AATCC 16 Option 1 or 3-2003: 40 hours,

Grade 4.
e. Crocking: 4.0 dry 3.5 wet or better
f. Pil: Brush Pill ASTM D3511-02, Class 4.5
g. Seam Slippage: ASTM D3597-02-D434-95 for upholstery and panel

fabrics: 35 lbs./inch²
h. Tensile Strength: Upholstery 3.5 kg/cm² (50 lbs per inch²), panel 2.4
kg/cm² (35 lbs/inch²)
i. Latex or Acrylic Backing: Back fabrics with an exposed seam in seat

cushion for stability.
j. Fabric Cleaning: Clean with water based methods.
16.Leather: Provide top quality, aniline dyed leather, free of blemishes,

scratches, and holes for upholstery. Obtain MI acceptance for other
leather products and applications.
G. Boardrooms & Meeting Rooms - General:
1. Executive Style Arm Chairs: Ergonomic; provide in leather with a 5 prong

spider base and dual wheel casters in Boardrooms.
2. Chairs: Meeting Spaces.

• Provide stackable banquet chairs.
• Provide with ganging devices when required by fire codes. See <14>.
• Provide chairs with with lumbar support.
3. F&B Service: Provide console, or built-in millwork for food and beverage
service.
4. Televisions: Mount TVs on a millwork panel or finished recessed

application. Locate the wall installation to prevent sound transmission to
and from adjoining room.
5. Connectivity: Provide in Boardroom to accommodate TV, A/V, data, PI,

phone and computer cables and wires. See <13A>.
6. Wires: Conceal from view and provide cord management.
7. Lighting: Provide a combination of architectural and decorative lighting

fixtures.
8. Controls: Locate light dimming control and media audio panels easily
accessible to guests.
H. Artwork & Artifacts for Public Spaces - General:
1. Submittals: Submit project artwork and artifacts specification book and

location documents, prior to purchase, to MI for review and to obtain
acceptance.
2. Lighting: Provide art with the appropriate lighting.
3. Frames: Custom, related to the artwork

• Metal Frames: Natural metals; powder coatings not allowed
• Frame Corners: Miter cut, glue and join with V-nail
• Glass: Museum grade, non-glare
4. Security Hardware: Provide artwork with 3 point security hardware for

secure mounting. Provide blocking in wall for larger art pieces.
I. Televisions & Media Screens - General:
1. Media LCD: Install monitors on walls to present continuous Marriott

marketing as directed by MI. Locate in transition traffic spaces. Do not
install behind the front desk.
2. Televisions: Mount on finished millwork panel or finished recessed panel.
3. Permanent Equipment: When the project requires permanent

installations, provide electronic opening and closing panel mechanism to
conceal the equipment in the ceiling. Design panel to blend with the
ceiling. Install removable projectors at hang points determined by the
project lighting designer.
4. Wires: Conceal from view.
J. Lighting for Public Spaces - General: For lamp types and lighting levels and
coordinate with the following, see <15C> .
1. Design Consultant: MI recommends providing a lighting designer on each

project. Review full lighting drawings with MI.
2. Standards: Provide UL approved and labeled products and comply with

governing regulations and codes.
3. Fixtures: Provide a combination of ambient, decorative, and task lighting.
4. Lighting Controls:
a. Provide dimmable lighting in front of house public areas, except

restrooms and recreation facilities.
b. Locate programmable dimming panel in back of house space for

public spaces.
5. Decorative Lighting:
a. Metal Components: Seal with clear powder coating to withstand 1,000

hour salt spray test.
b. Electric Cord: Provide sufficient cord length to reach electric outlet.

Provide cord covers and cord management cord for lamps.
c. Lamp Bases: Provide table and floor lamp bases with sufficient weight
to prevent tipping.
GR4.3 Guestrooms & Suites
A. General: This section includes the FF&E criteria and finishes for Guestrooms
and Suites in Marriott hotel brands. Obtain MI acceptance for product,
material and fabrication exceptions.
B. Floor Finishes:
1. Area Rugs: When required, provide on hard flooring such as tile, stone,
wood.
a. Requirement: Comply with the specifications for Area Rugs as listed in

Public Spaces.
b. Exceptions: Obtain MI acceptance.
a. Weave Type: Woven Axminster.
b. Pile Fiber: 80% Wool 20% Nylon; Type 6.6
Blend
c. Dye Method: Skein dyed
d. Yarn Count: 2/47 Dewsbury / R660/2 Tex
e. Yarn Ply: 2
• 2-Ply twist +10%: 4.1
f. Backing Material: Polyester, polypropylene, conductive latex with

superior film strength properties or suitable material; 6.5 oz per sq.
yard back coat.
g. Pitch Per Inch: 7 (27.6 per dm)
h. Finished Pile Weight: 36 oz per sq. yard

• Row Per Inch: 7 Row (27.6 per dm)
• Tufts Per Square Inch: 7 Row=49
• Pile Weight: 32 oz per sq. yard
• Total Weight: 65 oz per
i. Pile Density: 7 Row=4055; 8 Row=4635
j. Finished Pile Height: Cut-pile 7.1 mm (0.27 inch)
k. Bow & Squareness / Skew Tolerance: 1%
l. Standards:
m. Flammability: Pass ASTM E-648-91, Class 1 Flammability rating or

equivalent, DOCFF 1-70 PILL Test or applicable governing codes that
meet or exceed these requirements.
n. Soil Inhibitors: Apply during fiber production; not topically applied

o. Carpet Colors: Custom dyed to match design samples. State dye

p. Selvedges: Protected
q. Dye Lot: Minimal. Do not separate dye lots and do not inter-mix in one
r. Axminster Padding: Synthetic rubber or rubber compound; 1700 g per

m² (64 oz./yd²) minimum weight; re-bond is not permitted; Tred-Mor
series quality, 2580QL (quick release) or equal.
3. Carpet - Tufted Broadloom:
a. Construction: Cut & Loop Pile
b. Pile Fiber: 100% Nylon Type 6 or 6.6
c. Dyed Method: Solution Dyed
d. Gauge: 1/10 (10x10)
e. Stitches Per Inch: 12
f. Twists Per Inch: 4.5
g. Finished Pile Height: 0.25 inch
h. Face Weight: 36 oz to 38 oz.

• Total Face Weight: 76 oz.
i. Pile Density: 4662 oz per c/yd.
j. Yarn Pile: 2 Ply
k. Yarn Denier: 1350/2
l. Tuft Bind: Cut Pile - 3.5 lbs; Loop Pile - 6.25 lbs
m. Delamination: 4.5 lbs. ClasicBac / ActionBac
n. Backing:
• Primary Backing: Polypropylene
• Secondary Backing: Equal to ClasicBac or ActionBac-SBR Latex Pr-
Coat and secondary coat laminated to a woven secondary backing.
4. Carpet Installation: Install carpet over padding, utilizing the stretch-in

method. Install utilizing glue down in accessible rooms.
• Seam: Locate one seam only per room toward demising room wall on
bath side. No seams permitted in rooms with hard surface at entry and no
visible seams at entry.
• Carpet Edges: Seal off carpet edges where carpet meets other floor
material.
surfaces. See <16>.
a. Stone: Non-porous, natural stone. Seal surface per manufacturer

guidelines. Obtain MI acceptance for exceptions.
b. Wood: Commercial grade, solid hardwood with inherent stain

resistance throughout.
• Technical Review: Project interior designer reviews technical
information with owner and MI. Obtain MI acceptance.
• Engineered Wood: Accepted
• 5-ply minimum or commercially appropriate for engineered wood;
HDF or Birch plywood core based on installation condition
• 16mm (5/8 inch) thickness; minimum wear layer to last 14 years for
engineered wood
• Faux Wood or Laminate Flooring: Not acceptable
6. Other Flooring: Cork or bamboo flooring may be acceptable if acceptance

is obtained from MI.
C. Window Treatments:
1. Traverse Tracks: Provide to support window treatments.
2. Baton Pulls: Mount in front of curtain fabric.
3. Fabrics: Pre-shrink fabrics before fabrication, if the fiber is not previously

treated for shrinkage. Treat fabrics to resist water and soil staining.
a. Colorfastness: AATCC 16 Option 1 or 3-2003: 60 hours, Grade 4, ASTM

D3691, 1974 or 16E
b. Wet & Dry Crocking: 4.0 dry, 3.5 wet or better
c. Pil: Brush Pill ASTM D3511, Class 4.5
d. Seam Slippage: 24.3 kg/m² (15 lbs/in²)
e. Tensile Strength: ASTM D5034-95 (2001) (Grab Test) 17.4 kg/m² (25
lbs/in²), warp and fill for fabrics over 6 ounces per square yard, and
24.3 kg/m² (15 lbs/in²) for fabrics less than 6 ounces.
f. Flammability: Provide flame retardant to draperies, linings and sheers

to pass US NFPA 701-04, Test Method I (vinyl coated blackout, Test
Method 2) and as required by governing codes. Provide inherent
treatment during production; not topical after fabrication.
g. Blackout: Provide 100% blackout for Guestrooms and Suites. Provide

blackout lining to primary window treatment fabrics when blackout is
not installed on a separate traverse track.
h. Face Panels: Conceal secondary panel hems with face panels.
4. Hardware: Provide commercial quality, extruded aluminum tracks and

hardware warranted for commercial applications.
a. Tracks: Ceiling mounted tracks are preferred over wall mounted

tracks.
b. Protection: Provide galvanized hardware (including staples) or other

non-corrosive treatment.
c. Carriers: Ball bearing carriers are preferred over nylon carriers for
easy opening and closing draperies.
• Overlap master carriers on center draw drapery treatments. Block
light 100% from center and edges.
• Provide electric, motorized traverse tracks if draperies are
provided.
d. Concealment: Conceal hardware in recessed architectural pocket or

behind a wood or upholstered valance.
5. Decorative / Blackout Panels:
a. Fullness: Minimum of 200% fullness. Increase fullness is determined

by specific window and accompanying window treatment fabrics.
b. Hems: Double hems 8 to 10 cm (3 to 4 inch) deep, sewn with blind

hemstitch or weighted hankie hem is acceptable.
c. Blackout: Provide blackout lined overdrape with 2 pass blackout.

• Provide 3 pass blackout when blackout is provided on a separate
track.
• Overlap center draw draperies at center with master carrier to
prevent light leakage.
• Weight: Provide at corners and hems.
• Drapery Finish Length: 1.3 cm (1/2 inch) above finish floor. Ensure
absolute blackout.
6. Sheers:
a. Fullness: Minimum of 250% fullness. Consider 300% if sheer is

provided as over drapery material or as determined by sheer fabric.
b. Hems: Double hems 8 to 10 cm (3 to 4 inch) deep sewn with blind

hemstitch or serge over a chain weight. Overlap center draw hems at
center master carrier.
c. Weight: Provide at corners and hems.
d. Finish Sheer Length: 1.3 cm (1/2 inch) above finished floor.
7. Shades: Verify dimensions with site conditions. Submit solution to Global

Design for review.
a. Fabric: Inherently antistatic, flame retardant, bacteria-resistance

rated, fade and stain resistant, light filtering, room darkening /
blackout fabrics providing 0%-25% openness factors. Fabrics to be
composed of polyester yarn, fiberglass yarn, Thermoplastic-Olefin,
acrylic coating, vinyl laminates, vinyl coatings, or cotton, or a
combination of those listed. Finish selected by architect or designer.
• Blackout: 0% opacity, 3 pass blackout
• Sheer / Light: Filtering shade to be 5%-25% opacity
b. Chain & Clutch Operating Mechanism: With continuous-loop bead

chain and clutch that stops shade movement when bead chain is
released; permanently adjusted and lubricated to allow precise
control and ensure uniform look. Clutch will develop no more than ½
lb drag for ease of lifting. Spring lift-assist mechanism recommended
by manufacturer for situations where shade fabric weighs over 12 lb
and for shades wider than 108 in a. Bead Chains: # 10 stainless steel
bead ball chain with tensile strength of 110 lb; provide upper and
lower limit ball stops.
• Loop Length: As required to operate the shade.
• Chain Retainer: Manufacturer’s standard method: P-Clip or Chain
Tensioner. Must meet all local safety codes.
c. Roller Tube: Circular shaped ribbed aluminum tubes of diameters and

wall thicknesses required to accommodate operating mechanisms
internally, and weights and widths of fabrics without deflection.
• A double roller shade (blackout & light filtering) is required when
traversing sheers are not part of the drapery treatment.
• Stack / stagger double rollers to prevent overly deep housing /
header
d. End Plug: Shall consist of an outside sleeve rotating freely on a center

shaft, providing the hearing surfaces on which the roller rides.
Outside sleeve and center shaft to be made of heat-stabilized fiber-
reinforced plastic to ensure smooth, wear resistant operation.
e. Sealed Hembar: Extruded aluminum weight bar sealed in pocket of

shade fabric.
f. Mounting Hardware: Manufacturer’s standard 0.07” nickel-plated

C1008/1010 cold rolled steel. Bracket system shall allow for two
shades to be installed onto one bracket system utilizing both
blackout and mesh fabrics. End plug bracket shall have a lock-down
retainer device. Brackets are reversible for right- or left-hand
installation.
g. Fascia: L-shaped removable aluminum extrusion that conceals front

and underside of roller and operating mechanisms without exposed
fasteners. Manufacturer’s standard height required to conceal roller
and shade assembly when shade is fully open, but not less than 5
inches.
h. Channels: Mounted side channels with light seals and designed to

eliminate light gaps at the sides of shades as shades are drawn down.
• Width: 2.5 inches (63.5 mm)
• Depth: 1 inch (25.4 mm)
• Provide bottom channel as needed to prevent light leakage
D. Wall Finishes:
1. Wallcovering: Provide strippable wall coverings.
a. New Construction: Minimum of Type I, 15 oz./LY (350 g/m²)

wallcovering
b. Renovations: Minimum of Type II, 454 g/m² (20 oz. per LY)
wallcovering.
c. Widths: Guestroom, 130 cm (54 inch); Guest Bath, 130 cm (54 inch) or
65 cm (27 inch).
d. Backing: Woven scrim / fabric scrim; paper back is not permitted

unless acceptance is obtained from MI.
e. Flammability: Comply with MI Standard Class 1 flammability rating or

governing codes for flammability and toxicity that meet or exceed the
MI requirements.
f. Protective Coating: Provide wallcoverings with the manufacturer’s

clear, matte, liquid protector designed to resist scuffs and stains.
g. Installation:
• Primers: Provide when necessary.
• Adhesives: Mold and mildew resistant, commercial grade following
manufacturer’s recommendations.
2. Paint: Obtain MI acceptance to utilize paint and paint products based on

market requirements.
3. Base:
a. Wood or stone
b. Height: Minimum of 10 cm (4 inch). Larger scaled bases are

appropriate in larger areas.
E. Furniture for Guestroom:
1. Casegoods - General: Fabricate furniture for commercial hospitality

applications.
a. Supplier is responsible for the structural integrity, finish durability

and construction.
b. Project interior designer reviews shop drawings and finish samples

prior to production.
c. Warranty: Warrant casegoods for commercial use.
2. Materials & Fabrication:
a. Wood: Kiln dry 7 to 10% moisture content
b. Panels: Corner block, glue and cross screw. Secure full size back
panels at corners for stability.
c. Fasteners: Provide furniture quality screws with sufficient screw type

bit. Provide clamp nails on mitered bases and aprons.
d. Glue: Provide commercial, furniture grade to produce superior

strength. Remove excess glue from visible areas before finishing.
e. Joints: Mortise and tenon and double wood dowel. Strengthen joinery
with screw cleats.
• Glue and screw corner blocks in both directions.
• Carefully match exposed finish surfaces to produce consistent
veneer line and design.
f. Door Hinges: Provide commercial quality concealed hinges.
g. Refrigerator Enclosures: Design and fabricate casepieces to enclose

refrigerators with ventilation in compliance with the refrigerator
manufacturer’s recommendations. Obtain recommendations prior
to production.
3. Core, Top & Side Panels:
a. Fiberboard or Flake Board: Industrial grade, 730 kg per m³ (45 lbs/ft³)

density with balancing backer to face material
b. Medium Density Fiberboard: MDF is acceptable when fully sealed with

veneer. Seal exposed edges with polyurethane to prevent moisture
seepage.
4. Top Material:
a. Acceptable Tops: Provide MI acceptable wood veneer with protective

polyurethane finish, stone, glass, granite, or engineered stone. If glass
is utilized over sealed wood, provide 6 mm (1/4 inch) tempered glass
with pencil polished edge on silicon pads.
b. Wood Veneer: Provide balancing backer sheet with solid hardwood.
c. High Pressure Laminate (HPL) Tops: Not permitted for International

projects.
d. Specialty Materials: Submit to MI for review and obtain MI

acceptance.
5. Drawer Components:
a. Wood Veneer: Provide with balancing backer sheet over fiberboard or

flake board core. Cover exposed edges with veneer.
b. Exposed Wood Frames: Solid, kiln dried hardwoods
c. Drawer Glides: Silent, nylon ball bearing, contract quality drawer side
glides components (such as K & V #1275 or equal)
d. Drawer Stops: 34 kg (75 lbs.) load capacity required
e. Drawer Sides & Backs: 178 mm (7/16 inch) thick plywood, sanded and
splinter free
• Sand finish parts smooth and seal with a moisture resistant
coating.
• Provide French or English drawer sides and dovetail to drawer
fronts and English dovetail at back; glue joints.
f. Interior Drawer Box: Completely seal using wood construction or

treated moisture protective coating. Provide masonite, melamine, or
sealed plywood drawer bottoms to resist spills and stains.
g. Drawer Face Panel: Mount to drawer face box for ease of maintenance
and replacement.
6. Bases & Legs:
a. Glides: Provide cushioned stainless steel glides for furniture on wood

floors and heavy duty nylon glides on bases and legs for other floor
finishes. Provide leveling glides on large and tall pieces.
b. Bottom Edges: Finish bottom edges to prevent moisture damage.
7. Hardware: Finish metal hardware and decorative details with corrosion
protective coating.
8. Finishes: Provide casegoods with durable, commercial, hospitality quality

finish. If tops are not protected with glass, then coat tops with
polyurethane or other moisture resistant finish.
F. Reading Lights: See “Lighting for Guestrooms” section in this document.
G. Upholstered Furniture - General: Fabricate furniture for commercial

hospitality applications.
1. Submittals: Project interior designer reviews shop drawings and finish

samples prior to production.
2. Warranty: Warrant fabrication for commercial use.
3. Frames: Solid hardwood, #1 common grade, kiln dry to a moisture

content of 7 to 9%.
a. Provide solid hardwoods suitable for finishing free of knots and

blemishes for exposed wood frames.
b. Provide frames of steam bent plywood construction for curved areas,

and solid kiln dried hardwood frames for other applications.
c. Provide stretchers to support legs (dining and side chairs).
d. Corner block and screw frames.
4. Joints: At major joints, double dowel with corner blocks and screw and
glue.
a. Lag bolts are recommended to join seat frames to legs.
b. Reinforce other joints with glue blocks or cleats
5. Frame Finish: Provide catalyzed type finishes to match MI acceptable

finish samples. Test and warrant finishes for commercial use.
6. Springs: Provide sinuous wire springs for seats and seating backs where
possible.
a. Provide springs of sufficient quality to retain 95% memory for five

years.
b. Provide a sufficient quantity of springs to ensure even weight

distribution during use.
c. Seat Springs: 8 gauge
d. Back Springs: 11 gauge
e. Attach springs with steel clips.
f. Cover seat springs with steel wire flexolator or equal product.
7. Seat Decking: Provide under seat cushions (not self decked). Provide
woven synthetic material to cover back springs and apply foam on top.
8. Foam: Comply with US CA117 minimum requirements (or equivalent) or

governing codes that meet or exceed the following requirements.
a. Seat Cushions: 29.2 kg/m³ (1.8 lbs./ft³) minimum foam density, ILD
(compression) 11.8 to 13.6 kg (26 to 30 lbs). Seat cushion foam for
public spaces - 2.5 lb. per ft. minimum.
b. Backs: 24.3 kg/m³ (1.5 lbs/ft³) minimum foam density, ILD

(compression) 6.8 kg (15 lbs)
c. Solid Foam Core: Cover with 2.5 cm (1 inch) layer of polyester batting.
d. Memory Quality: Provide sufficient foam quality to retain 85%

memory for five years.
9. Loose Cushions: Reversible
10.Fabric Flammability: Comply with US CA117 minimum requirements (or

equivalent) or governing codes that meet or exceed these standards.
11.Seams:
a. Depth & Stitches: Provide sufficient depth and stitches to eliminate

seam slippage (opening).
b. Thread Quality: Provide thread of sufficient quality for contract use.
c. Fabric Test: Seating supplier shall test fabrics for seam slippage prior
to production sewing.
12.Upholstered Arms:
a. Reinforce inside arms with cardboard or synthetic woven fabric

padded with 2.5 cm (1 inch) of foam.
b. Cover outside arms with synthetic woven fabric covered by fabric.
13.Upholstered Outside Back: Provide foam pad and cover with fabric.
14.Glides: Provide cushion stainless steel glides for furniture on wood floors
and heavy duty nylon glides for other floor finishes.
15.Loveseat / Sofa Sleeper:
a. Sleeper Mechanism: Contract quality, Leggett and Platt Classic 3500

with Anti-Tilt Mechanism.
b. Instruction Label: Permanently apply operating instruction label to

the webbing.
c. Sleeper Mattress: Beige ticking, 268 kg per m³ (1.3 lbs per ft³) density,
13.6 kg (30 lbs) compression. Springs are 3-1/2 inch, 13 gauge.
d. Sleeper Mattress Coil Count:

• 36 W x 72 L x 5 inch H (coil count: 184)
16.Desk Chair:
a. Style: Provide task style with adjustable height and swivel, 5 prong
spider base with dual wheel casters. Provide arms unless otherwise
acceptable to MI.
b. Clearance: Design to fit under desk with adequate legroom and

clearance for arms, when applicable.
17.Upholstery Fabric:
a. Abrasion Resistance: Pass minimum test requirement of 30,000

double rubs minimum, using Wyzenbeck (back and forth) or
Martindale (circular).
b. Flammability: Comply with US CA117 minimum requirements (or

equivalent) or governing codes that meet or exceed these
requirements.
c. Finish Protection: Treated with water and soil treatment. Provide

acrylic or latex backing and laminate for stability.
d. Colorfastness to Light: Pass AATCC 16 Option 1 or 3-2003: 40 hours,

Grade 4.
e. Crocking: 4.0 dry, 3.5 wet or better
f. Pil: Brush Pill ASTM D3511-02, Class 4.5
g. Seam Slippage: ASTM D3597-02-D434-95 for upholstery and panel

fabrics, 2.4 kg/cm² (35 lbs per inch²)
h. Tensile Strength: Upholstery 3.5 kg/cm² (50 lbs per in²), panel 2.4
kg/cm² (35 lbs/inch²)
i. Latex or Acrylic Backing: Back fabrics with an exposed seam in seat

cushion for stability.
j. Fabric Cleaning: Clean with water based methods.
18.Leather: Top quality, aniline dyed struck-through leather, free of
blemishes, scratches and holes for upholstery. Obtain MI acceptance for
other leather products and applications.
H. Bed / Bedding:
1. Bed Size Nomenclature:

• Super King: 200 x 200 cm
• King: 180 x 200 cm
• Queen: 160 x 200 cm
• Double: 140 to 150 x 200 cm
• Super Twin: 120 x 200 cm
• Twin: 100 to 110 x 200 cm
2. Requirements:
a. International Projects: Provided by MI’s Regional Operations.
3. Bed Skirt: Bed skirts are not allowed. If a box spring is provided, cover
with a fitted cover.
4. Box Springs: Provide with washable, fitted cover
5. Bed Throw Size & Accent Pillow: Optional. If provided must be washable.
a. Twin: 120 x 154 cm (48 to 50 x 61 inch)
b. Double: 120 x 193 cm (48 to 50 x 76 inch)
c. Queen: 120 x 213 cm (48 to 50 x 84 inch)
d. King: 120 x 248 cm (48 to 50 x 98 inch)
e. Design: Coordinate throws and pillows with the guestroom scheme.
6. Platform Base: Coordinate with headboard, nightstands, lighting and

power. For accessible guestrooms follow Accessible Guidelines for local
jurisdiction.
a. Mattress Support: Solid, uninterrupted platform surface; slats are not

permitted. Mattress supporting surface shall not extend outside of or
inside of the mattress size. Mattress support must have rounded
corners.
7. Accessible Guestrooms:
• Provide bed with an overall height of 56 cm (22 inch) with an allowable
range of 53 cm to 58 cm (21 to 23 inch) from finished floor to top of
uncompressed mattress, unless otherwise dictated by applicable State or
local laws.
• Provide 18 cm (7 inch) high clearance under long side of bed with a 76
cm (30 inch) minimum depth and 91 cm (36 inch) minimum width to
accommodate a Hoyer or similar person lift unless otherwise dictated by
applicable State or local laws.
• On platform frames provide appropriate support for mattress where
clear opening for lift occurs.
8. Bunk Beds: Design bunk beds in accordance with the U.S. Consumer
Product Safety Commission (CPSC 16 CFR Parts 1213 and 1513, Consumer
Product Safety Standard for Bunk Beds). These rules reduce risks to
children from being trapped between the upper bunk and the wall, in
openings below guardrails, or in other structures in the bed, as well
additional requirements.
a. Definitions:
• Foundation: The base or support on which a mattress or, when
provided, a box spring rests.
• Guardrail: A rail or guard on the side of a bed to prevent an
occupant from falling or rolling out of the bed.
• End Structure: The upright structure / panel at the head or foot of
the bed that spans the width of the bed.
b. Requirements:
• The upper bunk bed shall have a guardrail on each side of the bed.
When the bed is secured against a wall that spans the length of the
bed with no gap between the wall and bed frame and the bed cannot
be removed from the wall without use of tools, provide an equivalent
level of safety by installation of a guardrail only on the non-wall side
of the bed.
• The upper edge of the guardrails shall be no less than 5 inches
above the top surface of the mattress.
• Children under 6 years old should not use the upper bed in a bunk
bed. Provide appropriate signage.
• An opening between the guardrail and end structures shall be less
than 3½ inches or greater than 9 inches.
• Guardrails for bunk beds which are not secured against a wall, shall
span the entire length of the bed on the side that does not have the
access ladder.
• To prevent entrapment and strangulation, openings between each
guardrail and between the guardrails and the bed foundation or
frame shall not be more that 3½ inches.
• Guardrails must be structurally sound and attached so that they
cannot be removed without the use of tools or by intentionally
releasing a fastening device.
• Ladders shall be structurally sound and are to be securely attached
to the bunk beds.
• Mattress foundations must be securely placed or fastened to
prevent dislodgment.
• Upper bunk beds structure shall be able to support a 350 lbs.
person. Provide appropriate signage indicating weight capacity.
• The ladder shall support a 350 lbs. person. Provide appropriate
signage indicating weight capacity.
• Bunk Beds specifications shall be reviewed and approved by
Security Design Services.
I. Artwork & Artifacts – General:
1. Framed Artwork: Mitre cut corners, glue and join using V-nails.
2. Security Hardware: Provide 3 point security hardware to install artwork

on walls
3. Adhesives: Not permitted
4. Custom Packages: Develop in compliance with the Brand Design

Strategy, design narrative and regional context and MI review.
J. Lighting for Guestroom: See <15C> and coordinate with the following.
1. General: MI requires a minimum of four decorative fixtures in addition to

architectural lighting and reading lights.
2. UL Approval & Label: Provide UL approved and labeled products for U.S.
or equivalent governing certification.
3. Codes: Comply with governing electrical codes for lighting.
4. Lamps: To maintain guest satisfaction, comply with color quality

performance, instant on, silent, and flicker free operation equivalent to
incandescent lamps.
5. Color: 2700 degrees Kelvin, 85 CRI
6. Energy Efficient Lamps: Provide 1700 Lumen output throughout the room
for decorative fixtures.
7. Bed Lighting: Double bed configured rooms require a lighting fixture

between bed pairs with two light sources and separate switching.
8. Controls: Locate fixture switches that are easily identified by and

accessible to guests. Twist type switches are not permitted.
9. Architectural Lighting:
a. Entry Foyer: Recessed downlight (or decorative lighting) with switch

at entry door
b. Refreshment Service Alcove: Recessed downlight above the counter
c. Headboard: Recessed downlights above the headboard. Individually

swith for each side of the bed.
d. Closet / Wardrobe - International Projects: Instant on, flicker free light

with automatic switch activated (on and off ) with closet door opened
and closed.
e. Vanity Light: Recessed downlight above sink (and decorative lighting

at vanity)
f. Bathtub & Shower Light: Moisture resistant recessed downlight above

bathtub and shower enclosure.
10.Decorative Lighting:
a. Lamps: Provide energy efficient lamps, with light output equivalent to

1700 Lumens.
b. Metal Components: Seal with clear powder coating to withstand 1000

hour salt spray test.
c. Cord: Provide electric cord of sufficient length to reach electrical

outlet.
d. Bases: Provide table lamps and floor lamps with weighted bases to
prevent tipping.
11.Lighting Levels: In Lux [Foot-Candles (fc)], see <15C>

• Overall Lighting: 85 to 130 Lux (8 to 12 fc)
• Desk Top: 485 to 538 Lux (45 to 50 fc)
• Headboard: 410 to 430 Lux (38 to 40 fc)
• Bath Vanity Top: 430 to 485 Lux (40 to 45 fc)
• Overall Bathroom: 377 Lux (35 fc)
GR4.4 Guestroom Corridors
A. General: This section includes the FF&E criteria and finishes for Guestroom
Corridors. Obtain MI acceptance for product, material and fabrication
exceptions.
B. Floor Finishes:
a. Weave Type: Woven Axminster
b. Pile Fiber: 80% Wool 20% Nylon; Type 6.6

Blend
c. Dye Method: Skein dyed
d. Yarn Count: 2/47 Dewsbury / R660/2 Tex
e. Yarn Ply: 2
• 2-Ply twist +10%: 4.1
f. Backing Material: Polyester, polypropylene, conductive latex with

superior film strength properties or suitable material; 6.5 oz per sq.
yard back coat
g. Pitch Per Inch: 7 (27.6 per dm)
h. Finished Pile Weight: 41 oz per sq. yard

• Row Per Inch: 9 Row (35.4 per dm)
• Tufts per Square Inch: 9 Row = 63
• Total Weight: 75 oz per sq. yard
i. Pile Density: 9 Row = 5214
j. Finished Pile Height: Cut-pile 7.1 mm (0.27 inch)
k. Bow & Squareness / Skew Tolerance: 1%
l. Standards:
m. Selvedges: Protected
n. Flammability: Comply with ASTM E-648-91, Class 1 flammability
rating, DOCFF 1-70 Pill Test, or governing codes that meet or exceed
these requirements.
o. Soil Inhibitors: Apply during fiber production. Not topically applied

p. Carpet Colors: Custom dyed to match design samples. State dye

q. Dye Lot: Minimal. Do not separate dye lots and do not inter-mix in one
r. Axminster Padding: Synthetic rubber or rubber compound; 1700 g per

m² (64 oz./yd²) minimum weight; re-bond is not permitted; Tred-Mor
series quality, 2580QL (quick release) or equal.
• Nylon Carpet: 907.2 g m² (32 oz./yd²) minimum weight padding
2. Carpet Installation: Install carpet over padding. Provide double stick glue
down method.
• Seal off carpet edges where carpet meets other floor materials.
surfaces. See <16>.
a. Stone: Provide non-porous, natural stone with slip resistance. Obtain

MI acceptance, on a case-by-case basis, for exceptions.
4. Specialty Flooring: Obtain MI acceptance.
C. Wall Finishes - General:
1. Wallcoverings: Provide strippable wallcoverings, Type II, 454 g/m² (20

oz./LY).
a. Width: 130 cm (54 inch)
b. Backing: Woven scrim / fabric scrim. Paper back is not permitted.
c. Flammability & Toxicity: Comply with MI Standard Class 1

Flammability Rating or governing code for flammability and toxicity
that meet or exceed the requirements.
d. Protective Coating: Provide wallcoverings with the manufacturer’s

clear, matte, liquid protector designed to resist scuffs and stains.
e. Installation:
• Primers: Provide when necessary.
• Hardware: Prepare surfaces so non-decorative mounting hardware
is not visible.
• Adhesives: Provide mold and mildew resistant, commercial grade
products following manufacturer's recommendations.
2. Corner Protection: Provide full height, concealed metal angles installed in

gypsum wall. Plastic guards not allowed.
3. Base:
a. Type: Wood or stone
b. Base Height: Provide 10 cm (4 inch). Large scaled wood bases are

appropriate in large areas. Countersink nails and screws.
D. Artwork & Artifacts - General:
1. Framed Artwork: Mitre cut corners, glue and join with V-nails.
2. Security Hardware: Provide 3 point security hardware to install artwork

on walls.
3. Adhesives: Not permitted
4. Custom Packages: Develop according to Brand design strategy, design

narrative, regional context and MI review.
E. Lighting for Guestroom Corridors: See <15C> and coordinate with the
following.
1. Lighting Sources: Provide combination of architectural and decorative

lighting.
2. UL Approval & Label: Provide UL approved and labeled products for U.S.
or equivalent governing certification.
3. Codes: Comply with governing electrical codes for lighting.
4. Lamps: To maintain guest satisfaction, comply with color quality

performance, instant on, silent, and flicker free operation equivalent to
incandescent lamps; 2700 degree Kelvin, 85 CRI.
5. Guestroom Doorways: Provide well lighted entry at door.
6. Energy Saver Feature Lights: Provide flicker free, instant on that

illuminates within 1 to 2 steps of guest entry.
7. Lighting Levels: In Lux [Foot-Candles (fc)], see <15C>

• General Lighting: 108 Lux (10 fc)
• Guestroom Entry: 160 Lux (15 fc)
• Elevator Lobby: 160 Lux (15 fc)
GR4.5 Outdoor & Pool Furniture
A. General: This section includes the FF&E criteria for outdoor and pool
furniture. Obtain MI acceptance for product, material and fabrication
exceptions.
B. Aluminum Frames:
1. Frames: Extruded aluminum welded frames, 360 degree radius heli-arc

welds (not riveted)
2. Weld Joints: Smooth and free of burrs
3. Screws: Buried in the frame
4. Finish: Electrostatic powder coated
5. Plastic Glides: On leg bottoms
C. Wood Frames: Provide teak, mahogany or other hardwood suitable for

outdoors.
D. Seat & Back:
1. Rattan or Wicker: Provide synthetic woven HDPE (preferred over PVS).

Provide UV protection and warrant against fading for 5 years.
2. Slings: Field replaceable; firmly attach in channels and warrant against

tearing
3. Cushions: No concealed zippers. Attach to frames with loops; 100%

acrylic fabric (Sunbrella or equal) and construct for outdoors.
a. Filling is quick drain fiberfill or reticulated foam construction for

outdoors.
b. Provide drain holes if required.
E. Tables:
1. Table Tops: Provide acrylic or fiberglass at pools areas. Fully rimmed

tempered glass is appropriate in other applications.
2. Outdoor Dining Tables: Provide umbrella holes with grommets in table

center to support umbrellas.
F. Chaise Lounges:
1. Arms: When required, brace with vertical supports. To avoid hand and
finger pinching, locate the adjustable latching bar that positions the
chaise back, away from the frame edge.
G. Umbrellas:
1. Fabric: 100% solution dyed acrylic, Sunbrella or equal, 8 ounce per

square yard.
2. Base: Provide weighted bases, as heavy as necessary, to support

umbrella and to prevent roll-over.
GR4.6 Operating Supplies & Equipment (OS&E)
A. General Description: Operating Supplies and Equipment consist of fixed

asset supplies and on-site technology required for a fully operational facility
at the opening and first three months of operation. The selection and
purchase of MI acceptable operating supplies requires an analysis of the
property size, location and Brand standards.
B. Project Supplies List: Obtain the project list from MI that includes the
complete list of operating supplies and equipment.
1. Front Desk & Bellstand Equipment

• Golf umbrella, amenities on request, sharps safety kit, wheelchair,
luggage / bell cart (non-polish required), name badge, indoor and
outdoor flags, key cards
2. Administrative / Office Supplies and Equipment

• Printed materials, stationary, general office supplies, folios luggage
tags, key packs, guestroom directories, combination locks
• Storeroom / control, shelving, stickers, inventory books
3. Guestroom Supplies - Bedroom

• Ice bucket, tray & bag
• Pens, note pads, wastebasket, stationery folders
• Clock radios, luggage rack
• Glassware, coaster / cover, coffee maker, coffee / supplies
• Iron, ironing board & iron holder, valet bags, hangers
4. Guestroom - Bathroom / Amenities

• Bath tissue & facial tissue
• Hairdryer, bathrobe
• Amenities, glassware
• Shower curtains
5. Linens & Terry
• Guestroom wash clothes, hand towels, bath towels, bath mat, bath rug
• Pillows, pillow covers, pillow cases, sheets, blankets, mattress topper

• Pool towels, exercise towels
• F & B linens and banquet linens
6. Housekeeping Supplies & Equipment

• Carts, glass rack carts, shelving
• Floor care equipment, cleaning supplies
• Roll away bed, cribs
• Linen truck, laundry carts, scale
7. Engineering Supplies & Equipment

• Hand tools, power tools & shop tools
• Receiving area equipment
• HVAC service equipment
• Storage work benches
• Safety equipment & illustrations
8. Communications & On-Site Technology

• Radios & pagers; 2-way Radio ear pieces required for on-property
radios
• Fax machines, remind-o-timers, TDD equipment, ADA equipment
• Property Management System
• Back Office Accounting
• Point of Sale
• LAN Applications
9. Passenger Vehicles & Golf Cars
10. Uniforms
11. Food & Beverage (F&B)

• China, glassware, hollow ware, flatware, linen napery, glass racks
• Menus, guest checks, candles, vases, flowers, salt / pepper shakers,
ashtrays
• Buffet equipment, food containers, urns & pots, hot boxes, stands,
chafers
• Bar & rail matting, blenders, shakers, stir stix, picks, coffee equipment
• Room service carts, Queen Mary cart, tray jacks
• Kitchen equipment, appliances, spatulas, tongs, whips, utensils,
ladles, knives, pots & pans, bakeware
• Dishroom racks, dollies & cylinders (silverware)
12. Banquet
• Props / decorations, flowers, vases, centerpieces
• Backdrops, podiums, staging, dance floor, piano
• Chairs & tables
13. Audio / Visual: See <13B>.

• Reader boards
• Flip charts, easels
• Projectors
GR4.7 Coordination
A. Reference: Coordinate with requirements of other Chapters including:

• Overview & Project Administration
• Audio/Visual
• Loss Prevention
site & building exterior
designstandards
Table of Contents
1.1 Site - General Planning 126

1.2 Site Development 128
1.3 Site Utilities, Drainage and Soil Treatment 129
1.4 Traffic Circulation - Planning 130
1.5 Traffic Circulation - Control & Regulation Signage 131
1.6 Paving & Hardscape 132
1.7 Main Site Entrance 135
1.8 Service & Delivery Entrance 136
1.9 Parking Areas 137
1.10 Parking Structures 138
1.11 Landscaping 143
1.12 Irrigation 145
1.13 Water Features, Fountains & Site Amenities 146
1.14 Site & Landscape Lighting 148
1.15 Building Structure 150
1.16 Building Exterior & Features 150
1.17 Arrival Pavillion Drop-off 152
1.18 Exterior Event Areas 154
1.19 Exterior Building Lighting 154
1.20 Exterior Signage 155
1.21 Coordination 155
124 Site & Building Exterior Ritz-Carlton Reserve - CALA marriott international. all rights reserved. August 2021
definitions
without exception
or best practice

Marriott.
August 2021 marriott international. all rights reserved. Ritz-Carlton Reserve - CALA Site & Building Exterior 125
1.1 Site - General Planning
A. Overview: Reserve projects are exclusive luxury properties that provide

unique experiences for very discerning affluent travelers. A Reserve property
is completely secluded and never abutts other hotels or resorts. Leisure sites
that boast extraordinary nature, breathtaking views and a strong sense of
place create a private experience for guests.
B. Site Concepts & Planning: The project Facilities Program is customized for
each project to quantify the projects functional and operational
requirements. Incorporate the following into the project as referenced in the
project Facilities Program.
1. Site Circulation: The primary form of resort circulation from the guests
perspective is a network of pedestrian scaled paths that connect the
guest accommodations with site amenities and central reception
building. Although designed to enhance the relaxed, resort experience,
the circulation paths also support the resort transportation cars (golf
cars), bicycles used by guests, service staff and maintenance vehicles and
emergency response vehicles. Design a dual path system to separate
guest circulation paths from service paths.
a. Pathways are the connections from one experience to the next.

This provides an opportunity to build drama and focus views.
Pathways can be integrated into the landscape with moments that
contrast the natural environment.
2. Design Narrative: Consult the project Design Narrative and incorporate

the design goals and concepts outlined for the project.
3. Exclusive Use: The site and facilities are designed for the exclusive
use of registered guests and authorized users. To provide the level of
privacy our guests anticipate, restaurants, recreation facilities, spas and
function areas are sized and designed for registered guest use only and
not to accommodate the general public.
4. Arrival / Departure: The Site is announced at an entry portal that includes

signage, landscaping, lighting and iconic elements that reinforce the
sense of place and heightens the guest’s expectations. The arrival
journey includes landscaping, feature views and architecture that
terminates at the guest accommodation or welcome area (and not
through or adjacent to parking).
a. Reception: To reinforce the resort ambience, guests transition

from automobile, boat or plane to resort transportation upon arrival.
At an Arrival Pavillion (either at a perimeter area or at the central
reception area) guests are greeted and transferred to the resort
transportation vehicles for an escorted trip to their villa. Luggage is
handled separately by service staff.
b. Privacy: To accommodate a guests choice of seclusion or

interaction, ideally, individual guest accommodations are positioned
in a campus plan separated by space and landscaping but connected
by pedestrian scaled circulation paths.
5. Planning: Promote discovery through site planning that unwinds in front

of a guest. Include a landscape environment displaying niches, gardens
and artifacts where guests can stroll, bike ride or linger. Accommodate
both active recreation areas and secured, quiet pools, gazebos, beaches,
hammocks and seating areas where guest can absorb the resort
environment.
6. Service Circulation: The principle form of service circulation to guest

areas uses a fleet of resort vehicles (golf cars) to support housekeeping,
room service, guest transport, landscaping, engineering and
maintenance services. Ideally, concentrate service circulation as a
network, secondary to guest circulation, to minimize conflicts where
practical.
7. Service Deliveries: Provide a dedicated service entry and site circulation

direct to service points for delivery vehicles, separate from the guest site
entry and concealed from guest view. Locate and conceal service
functions such as loading docks, laundry, maintenance, utilities, resort
vehicle storage, employee housing and similar support functions.
8. Sound Mitigation: Provide an acoustic control study and develop a plan

for mitigating noise and unwanted sound sources; see "Exterior Features"
in this Chapter.
C. Exterior Design: Create a comprehensive project site concept. Coordinate the

landscape design with the interior planting to reflect a contemporary,
mature and natural green environment that provides continuity between the
interior and exterior creating a smooth transition and sense of place.
1. Exterior Environment: This term, often referred to as “landscape /

hardscape”, is defined as site amenities and improvements such as
plantings, structures and finish site grading developed for the property.
2. Provide an exterior environment to reflect the project’s regional context

showing consideration and sensitivity to indigenous plant and hardscape
materials.
3. Design with special attention to flowering shrubs, groundcover and
vines. Specific to the location, provide a landscape feature planting
element of seasonal flowerbeds for rotation several times a year to
provide flower bloom throughout the year.
D. Loss Prevention Review: A Loss Prevention Review is required to develop a

Risk Assessment associated with the property’s location, design and
facilities. See <16>. The Risk Assessment review considers exterior features
such as the following:
• Local crime and potential threats to building and occupants
• Perimeter site and building access
• Controlled access to utilities
• Location of air intakes
• Site and building lighting
1.2 Site Development
A. Site Selection: Ritz-Carlton Reserve properties are hand-picked sites that are
set far apart from crowded tourist destinations. Each is an exotic destinations
with rich cultures, intriguing traditions and ways of life. Consider the
following characteristics:
• Sites of historical relevance
• Sites that boast extraordinary natural rarity
• Breathtaking natural vistas, strong sense of place
• Lush indigenous landscaping on the estate grounds
B. Slopes:
1. Earth slopes not to exceed 2:1
2. Seeded grassed sloped areas not to exceed 3:1
3. Sodded grassed slopes not to exceed 4:1
4. Fill slopes not to exceed 3:1 (unless compacted).
C. Zoning: Consider vehicular access, traffic limitations, required setbacks,

parking requirements and storm water management requirements.
D. Guard Rails: In areas accessible to public, provide 1.07 m (42 inch) high,
architecturally designed guard rails, and integrated with landscaping.
1. Space between railing elements to restrict a 10 cm (4 inch) ball.
2. Maximum between the bottom horizontal bar and structure 5 cm (2 inch).
3. Comply with governing regulations.
4. Avoid horizontal rail designs that allow climbing.
E. Retaining Walls: Provide materials compatible with the project theme

developed with the landscape plan and the building architecture. Generally,
minimize the use and quantity of retaining walls in the site design.
F. Hazardous and Environmental Conditions: Sites containing, or believed to

contain environmental impact issues and conditions that require extensive
environmental testing, may be developed if mitigated to determine site
suitability. Neighboring sites with development standards that are consistent
with those stipulated by MI are required to be free of odors and
environmental issues.
1.3 Site Utilities, Drainage and Soil Treatment
A. General: Design site infrastructure and drainage to comply with governing

regulations and drainage criteria for 100 year flood protection.
B. Utility Infrastructure: Exercise sensitivity to site aesthetics, select location of

surface devices and obtain MI acceptance for drain inlets, electric load
centers and transformers, backflow devices, utility vaults, cleanouts, water
meters, etc.
C. Utility Metering: Coordinate with <15A>, <15B> and <15C>.
D. Utility Materials: Locate primary building utilities (water, electric, gas, etc.) to
limit unauthorized access and to mitigate the opportunity to contaminate or
disrupt building activities. See <15A>, <15B>, <15C> and coordinate with
<16>.
1. Electrical Load Centers & Transformers: Provide in service areas.
2. Water Meter & Backflow Prevention: Provide devices in vaults. Design

vault finish surfaces compatible with surrounding hardscape.
3. Submeter: Provide with backflow preventer for metering irrigation water

consumption and pool makeup water.
4. Satellite Dish: If equipment is larger than 45.7 cm (18 inch) in diameter,

locate on ground and screen with mass of evergreen plant material
without interfering with the incoming signal. Allow 0.91 m (3 ft.) minimum
access for maintenance and future equipment replacement.
• For buildings with flat roof areas, position satellite dish on roof, behind
parapet wall on accepted supports, and not to interfere with roof area
and maintenance.
• Secure equipment with supports that provide a consistent signal.
• Surface mounted wiring is not acceptable to and from equipment.
E. Site Drainage: Develop a comprehensive plan for the site and storm water
management system.
1. Storm Water: Provide storm water management for anticipated rainfall

conditions and prohibit pockets of standing water on paved surfaces,
planted landscape and lawn areas.
2. Storm Management: Evaluate providing storm water management

features that retain, store or reuse storm water to support green and
sustainable goals. Incorporate a bio-retention program in line with local
jurisdiction recommendations as part of the storm water plan.
3. Drainage: Provide positive drainage away from the building to minimize

water infiltration. Do not allow water to release onto or cross over
sidewalks.
F. Soil Treatment & Pest Control: Provide soil treatment to prevent infestation
of termite and subterranean pests.
G. Electric Vehicle Chargers: Provide underground empty conduits to carry

future power from electric distribution and control wiring from computer
system to on-site vehicle charging equipment. See <15C>.
1.4 Traffic Circulation - Planning
A. General: When planning for traffic circulation, design the site

appropriate to the resort location.
B. Driveways: Provide driveways to the hotel and other major property facilities.
1. Curbs, Curb Cuts & Ramps: Design from parking areas to meet
accessibility guidelines and applicable governing regulations.
2. Bollards: Locate facilities to avoid damage by vehicles. When the location

requires, provide bollards or similar protection devices around columns,
planters, signs, trash enclosures, utility mains and other features
vulnerable to damage by vehicular traffic.
C. Traffic Circulation Features: Provide 2-way circulation with 90 degree parking

in the following widths:
1. Curb to Curb: 19.5 m (64 ft.) and subject to utilization of front overhang
design
2. Wall to Wall: 19.5 m (64 ft.)
3. Two-Way Drives: Minimum of 7 m (24 ft.) wide
4. Single Lane Driveways (exclusive of parking): Minimum width of 3.6 m (12

ft.)
1.5 Traffic Circulation - Control & Regulation Signage
A. Traffic Control Signage: Provide normal on-site traffic control signage to

avoid electronic signaling devices.
1. Verify requirements with fire department having jurisdiction and other

governing officials.
2. Indicate traffic direction, parking restrictions, roadway intersection

regulations and speed and other limitations.
3. Altering standard symbols, conventional symbol size, or

conventional regulatory colors and configurations is not recommended.
4. If allowed by governing authority, custom design “standard” type

traffic control signage consistent with the image of the project. Typically,
provide raised letters (such as carved letters) on MI selected and
accepted background (generally, solid wood for resorts) signage material.
B. Symbol Standards: Use symbol standards generally prescribed by the

governing Department of Transportation.
1. Examples of International sign panels (language varies by region /

country).
C. Vehicular & Exterior Directional Signs: Coordinate vehicle signage with
pedestrian and the overall project signage design and planning
requirements.
• Provide directional signs for vehicular traffic in accordance with good
safety standards.
• Provide directional signs for pedestrian circulation and from parking to
hotel entrance.
1. Minimize information items; limit to three items whenever possible.
2. Provide decision point and destination point items only.
3. Scale / Distance: Include for vehicular use such as overhead clearance.
4. Minimize signage at Porte Cochere main building entrance but

provide in compliance with governing authority.
1.6 Paving & Hardscape
A. Finish Surfaces: Design for clean appearance, easy maintenance and ability
to be cleaned (to acceptable limits) of stains from motor oil, food spillage
and other spotting substances.
B. Submittals: Concrete or ashalt. Obtain acceptance from MI for sample colors,

materials and finishes.
C. Paving Materials:
1. Provide the following minimum thickness of finish course materials:
a. Parking Lots: 60 mm (2-1/2 inch) asphalt concrete
b. Service Drives: 100 mm (4 inch) asphalt concrete
c. Dock: 125 mm (5 inch) reinforced concrete
2. Entry (site entry to the property): Use traffic rated decorative

materials.
D. Concrete: Natural color, air entrained ready mix, typically with color
admixture and exposed aggregate or broom finish.
E. Stone: Natural stone materials with grouted joints from 3 mm (1/8 inch) to 10
mm (3/8 inch) wide dependent on material and paving pattern. Typically,
selected to minimize staining. Provide stone at food services terraces,
courtyards, pool and spa decks, pool bar terrace. See <4C> and <4D>.
F. Curbs: Provide concrete or stone curbs to match entry paving from site
entrance to hotel entry. Along outside edges of entry drive, provide rolled
curb with matching curb / drive finishes.
G. Concrete Curbs: Concrete curbs and gutter with tooled joints are as follows:
1. At a minimum, integral curb and gutter at paved areas include site

periphery, landscaping, lighting islands and parking.
• Height: 15.24 cm (6 inch) maximum to avoid damage to guest vehicles.
2. Consider curb designs as dictated by local construction practices

within governing jurisdiction.
H. Sealers: Provide penetrating type with a chemical composition that does not
change finish surface color, slip resistance or visual qualities. Natural stone
density and degree of porosity are critical considerations for selection of
sealers.
I. Drainage: Slope paving to fall to drain structures that are not in pedestrian
pathways, and connect to site storm piping. Locate at perimeter of terrace
decks to avoid conflicts with deck furniture.
J. Walkway Designs: In planning for sidewalks, give special consideration to the

direct and scenic route a guest would take when circulating around the site.
Include alternate routes for guest to discover Brand elements and site
specific experiences.
1. Sidewalks: 1.5 m (w) (5 ft.) at parking stalls and for primary circulation
routes and 1.2 m (w) (4 ft.) minimum elsewhere and as directed by
governing regulations.
2. Accessible Walkways: At ramps, provide appropriate slope, finish texture

and comply with governing regulations and good safety practice.
3. Ramps: When changes in elevation are required at walkways,

accommodate by ramps wherever possible. Design ramps with sufficient
shallow slope so handrails are not necessary. Provide a slope no greater
than 1:20 (5%) and cross slope of 1:50 (2%).
4. Steps: If steps are required, provide a minimum of three risers, slip

resistant nosings and handrails on each side.
5. Lighting: Pole lights or bollards. See "Site Lighting" in this Chapter.
K. Walkway Materials: Create a hierarchy of walkway paving finishes that

increase in detail and quality near hotel primary entrance, secondary
entrances, hotel exits, recreation areas and as appropriate for garden areas:
1. Parking Areas: Concrete, light broom finish or exposed aggregate
2. Service Areas: Concrete, light broom finish
3. Site Circulation: Exposed aggregate and decorative concrete, masonry
paving or stone
4. Landscape Walkways: Concrete, light broom finish, natural stone;

exposed aggregate concrete, etc.
5. Garden & Recreation: Exposed aggregate concrete or stone
6. Concrete Finish: Exposed aggregate concrete surface, integrally mixed

color, finish created by surface retardant or sandblasting and sealed with
penetrating sealer.
7. Wood: Do not use protected wood products containing chemicals, that

may irritate skin. When wood walkways are used, attach with galvanized
screws and install decking perpendicular to walking path to minimize
splintering.
8. Wood Alternative: Review with MI
L. Vehicle Driveways: Provide driveways to access the hotel and other major site
improvements and facilities.
1. Pavement: Medium duty asphalt paving, unless heavy duty asphalt or

concrete is required because of soil conditions or service delivery
demands.
2. Building Entrance: See Porte Cochere in this document. Provide

transition paving and walkway to a roll curb design beyond covered Porte
Cochere.
3. Curbs, Curb Cuts & Ramps: Design from parking areas to meet
accessibility guidelines and applicable governing codes.
4. Bollards: Design to minimize the need for bollards or similar protection

devices around columns, planters, signs, trash enclosures, utility mains
and other features vulnerable to damage by vehicular traffic.
5. Speed Control: Consider vehicle speed control devices and normal

traffic control signage to avoid electronic signaling devices. Verify
requirements with governing fire department and other officials.
M. Pool Decks: See <4C>.
1.7 Main Site Entrance
A. Program: Provide entrance design that complements the site requirements

as described above. Guests and other non-service visitors utilize the main site
entrance. Provide with the following features:
1. Features: The site entry is the guest’s first introduction to the resort and
the beginning of the guest’s transition from the stresses of the outside
world to the tranquility of the resort. Design the entry to incorporate
curves, diversions to dramatic vistas and views of indigenous landscaping
and iconic site features.
2. Entrance walls with property signage integrated with the wall and entry
design.
3. Separate ingress and egress lanes with island.
4. Provide a turnaround area at the Gatehouse for vehicles directed to exit

the property.
• Locate to avoid passing through access gate if possible.
• Provide a turn back area beyond the gatehouse.
• Provide an inconspicuous parking space for security vehicle adjacent
to road.
5. Queuing space for vehicles within site to prevent traffic backup on public
street.
6. Place and coordinate site irrigation system to ensure passing

automobiles are not sprayed when entering.
7. Water feature (option).
8. Lighting to emphasize entrance wall graphics, landscape materials, water

features and (if included) the Gatehouse. Avoid illumination into adjacent
areas.
B. Site Entrance Gatehouse: Provide a property entrance gatehouse to control

guest ingress and egress. Coordinate with <16>. Include the following:
1. Mount on walls surveillance cameras and video monitors.
2. Computer monitor and keyboard
3. One telephone with two lines for each position
4. One emergency phone with 60 dB “whoop” ring
5. Gooseneck microphone with foot pedal
6. Storage for supplies and first aid
7. Fire control and annunciation panels
8. Administrative desk with one, two line telephone and lateral file
9. If governing code requires or if a public facility is not in reasonable

proximity to the Gatehouse, provide utilities and fixtures for unisex toilet.
C. Enhanced Security: See <16> for security features (inspection points,

sniffing dogs, video surveillance systems, etc.) required in High Level Threat
Condition “Red” areas.
1.8 Service & Delivery Entrance
A. Program:
1. A separate service entrance is required to exclude service and delivery

vehicles from the main entrance and prevent vehicular conflict with
guests.
2. Provide control signage and controlled access and egress.
B. Service Entrance Requirements:

• Entrance walls with property signage
• If a gatehouse is required, provide a turnaround area for vehicles directed
to exit the property.
• Queuing space
1.9 Parking Areas
A. Traffic & Parking Analysis: Obtain Owner’s traffic and parking analysis for
the proposed property and obtain MI's acceptance for parking quantities.
1. Define traffic circulation to and around the property.
2. Accommodate valet service, cars with personal drivers and self parking.
3. Design valet return route to Porte Cochere (or main Entry Canopy) for
reduced guest waiting.
4. See "Porte Cochere" in this Chapter for other vehicle access, lane,
driveway requirements, etc.
B. Slopes: 4% maximum; level at accessible parking spaces.
C. Traffic Flow: Provide two way traffic.
D. Parking Spaces:
1. 90 degree parking for two-way lot traffic.
2. Accessible Spaces: Provide and comply with governing accessibility

regulations.
• Distribute spaces proximate to building entrances, so guests are not
required to cross drive aisles to access a facility.
• Distribute required quantities at building entrances.
• Provide depressed curbs where accessible spaces are located, to
facilitate access to sidewalks and building entries.
3. Sizes:
• Self Parking: 2.7 x 5.8 m (9'-0" x 19 ft.) spaces
• Aisles: 7.6 m (25 ft.)
• Valet: 2.7 m (9'-0") wide, 18.9 m (62 ft.) bays and may be stacked multi
spaced valet parking. Accessible parking spaces are not required for valet
parking.
4. Compact Vehicle Spaces: Generally, not desired. Review vehicle mix

or space reduction with MI.
5. Stall Lines: Define stalls with painted lines, white color.
6. Wheel Stops: Not permitted.
7. Charging Station: Provide for charging electric vehicles as required to

meet the project program and environmental goals. See <15C>.
8. Rental Cars: Plan for rental car parking. Isolate from guest parking and
locate on site with direct access to the Rental Office.
E. Employees:
• Provide employee parking convenient to the Employee Entrance. Provide
safe well-illuminated path from parking areas to the Employee Entrance.
• Provide bicycle storage space for at least 5% of the hotel employees or
four bikes, whichever is greater within 100 yards of the Employee Entrance.
Cover and secure bicycle storage.
F. Sales: Provide separate parking to accommodate sales employees and

visitors attending meetings.
G. Lighting: Coordinate parking design with lighting and landscape consultants.

See Site Lighting section for criteria.
1.10 Parking Structures
A. Program: If provided, follow the appropriate criteria in this section.
B. Circulation: Provide circulation with 90 degree parking and design

parking to separate service and delivery vehicles from guest parking.
1. Circulation Routes: Provide clear and distinct vehicle routes. If

possible, provide separate entrances and exits for one-way in and one-
way out circulation patterns and separate up and down scissors type
ramps for changes in levels.
2. Size minimum bay widths for double loaded standard size vehicles
and two-way circulation at 17 to 19.5 m (56 to 64 ft.), wall to wall.
C. Space Planning:
1. Ramp Gradients: Do not exceed 12% with a 6% blend at 3.05 m (10 ft.)
from each end.
2. Columns and Structure: Arrange structural columns and similar

impediments not to infringe on parking space widths. Space columns a
minimum of 0.61 m (2 ft.) from the end of stall.
3. Do not exceed 30.2 m² (325 sq. ft.) per parking space. Base
calculation on gross parking area (GPA) divided by parking capacity.
Calculation excludes auxiliary spaces such as stairs, elevators and storage
but includes car ramp and circulation areas.
D. Parking Stalls: Consult with MI to determine stall size and distribution.

Adjust width based on climate, parking geometry, location and size of
vehicles anticipated. Verify if sizes are dictated by governing codes or
regulations.
1. Standard Size Cars: 2.6 x 5.5 m (8'-6" x 18'-0") minimum.
2. Define stalls with painted, white color lines.
E. Corrosion Protection:
1. Corrosion: In parking structures subject to corrosion due to extreme

weather, road salts, atmospheric salts or similar conditions, provide a
method of corrosion resistance.
2. Concrete Strength: Under corrosive conditions, design concrete

structures for a minimum concrete strength of 27.58 MPa (4,000 psi), with
6%, plus or minus 1½%, air entrainment.
F. Floor Surfaces:
1. Wear Surface: Do not use lightweight concrete or similar standard

for wear surfaces in vehicle driving areas.
2. Concrete: Light broom finish concrete and sealed or similar to

minimize tire squealing. Avoid smooth steel troweled concrete.
3. Ramps: Provide slip resistant surface appropriate to the slope, climate

and function. See <16>.
4. Drainage: Provide positive slope towards floor drains and trench drains at
base of ramps.
G. Overhead Heights: Design clear heights for vehicle routes and ramps (free
from encumbrances).
1. Clear Height: Typically, 2.13 m (7 ft.) minimum, although 2.2 m (7'-4") to

2.3 m (7'-8") accommodates a greater range of vehicle heights and
conveys a sense of openness. Provide clearance for tall accessible vans
with high roofs and comply with governing accessibility regulations.
2. Tall Vehicles: When primary parking level occurs at grade, consider

increasing overhead height at that level to accommodate taller vehicles.
Concentrate accessible and special van parking on one level.
3. Low Clearance: Provide ample signage and clearance devices, such as

impact bars, to warn drivers of low clearance areas.
4. Accessibility: Provide appropriate clear height for van vehicles used by

guests with disabilities.
H. Features – Parking Structures:
1. Paint Striping at Columns: Where columns occur, paint stall striping
designations on each side of column.
2. Insulation: Provide adequate thermal and acoustical floor slab insulation

if hotel is located above parking structure.
3. Wall Protection: Provide bumper rails (highway guards or similar

protection) at walls.
4. Water: Consider wet type sweeping machine and include dedicated

storage area for machine. Provide water fill connection at each parking
level.
5. Natural Lighting: To reduce requirements for daytime lighting,

lightwells are desirable at large decks.
6. Planting: Consider exterior planters or other feature of aesthetic

value at perimeter of parking structure to mitigate an industrial
appearance.
I. Loss Prevention: Provide facilities and controls based on Marriott Loss

Prevention Review. See <16>.
1. Enclosures: Subject to Loss Prevention Review recommendations,

parking decks may be enclosed with wire mesh or louver treatment if
decks have open sides at, or below, street level.
2. Access Control: Provide guest, electronic key access to control gate

and/or doors at entrances to parking structure.
a. Night Time / After Hours: based on location, provide a roll down gate
at vehicular entry points, with an electronic key access and intercom.
3. Door or Gate: Provide upward action door or gate with safety retract
swing operating mechanisms. Types include painted wood, anodized
aluminum or baked enamel access gates (with padding on access bars).
4. Location for Activation Mechanism: Locate at sufficient distance from

device to provide a clear approach view and easy maneuverability, and to
minimize traffic congestion and backups.
5. Override Switch: Provide switch inside parking structure and include

manual chain operators, if permitted by governing regulations.
J. Elevator Vestibules: Design elevator vestibules and entrance areas into

buildings from parking structures to reflect the design narrative / concept
and quality level of the overall project.
1. Glass Areas: When approved by governing authorities, provide large glass
wall separations between parking structure and elevator lobbies.
2. Elevator Access: At parking decks, provide control access using guest

electronic key and/or intercom only. Connect the intercom to the Front
Desk / Reception. Include graphics that read “For Assistance, Press
Button”. See <16>.
3. Storage: Provide area for storage of luggage carts at parking decks.
4. Telephone (see <13A>): Provide house phone connection to operator at

each floor level.
K. Parking Signage & Graphics: See . Provide to clearly indicate the following:
1. Property name and logo when required in multi-use projects.
2. Floor levels
3. Parking stalls
4. Parking stall numbers are 10 cm (4 inch) high
5. Stop signs at floor and ceilings
6. Determine if graphic pathways for pedestrian crossings are needed to

control pedestrian routes.
7. Impact columns and pipes (orange or yellow stripes)
8. Segmented areas at large decks and No Parking areas
9. Compact car spaces
10.Directions into and out of parking structure
11.Building entrances and exits
12.Orientation: Provide wall color and signage to help orient guests to stairs
and elevators.
13.Provide ample signage and clearance devices, such as impact bars at

entrances to prevent vehicle or structural damage to, or by, oversized and
tall vehicles entering the parking structure.
14.If ceiling heights in parking stalls are lower than in drives, (under ramps,
near main distribution piping, etc.) provide very clear graphic warnings.
L. Fire Protection - Parking Structure:
1. Enclosed Structure: See <14>.
2. Open Structures: See <14>.
3. Verify requirements with governing authorities for fire lanes, fire
hydrants, smoke detector, fire extinguishers, strobes and horns, carbon
monoxide detectors, etc.
M. Parking Structure Lighting: Design lighting to provide the appropriate level of

illumination at the vehicle entrance, traffic lanes, parking areas and
pedestrian circulation areas. See <15C>.
1. Provide clear sight lines and illumination at indoor and outdoor traffic
transition areas to mitigate sun blindness effect.
2. At indoor and outdoor transition areas, provide light colored wall

and ceiling finishes to minimize light contrast.
3. Provide light fixture protection from vehicle antennas.
4. Design light fixtures without visible light sources (glare) from the
parking exterior.
N. Special Parking Structure Requirements:
1. Sweeping machine
2. Hose bib at each level spaced at a maximum of 60 m (200 ft.) on

center with freeze protection
3. Convenience power outlets at 30 m (100 ft.) on center
O. Finishes - Parking Structure:
1. Base: None
2. Walls: Paint exposed concrete masonry or cast in place concrete.
3. Ceiling: Prefer to paint exposed structure.
1.11 Landscaping
A. Landscape Product: Develop a comprehensive landscape program with the

goal of creating a year round, mature, green, natural environment. Include a
comprehensive, connected, low maintenance, resource efficient, drought
tolerant and sustainable landscape plan based on landscape ecology
principles. A landscape architect is required.
1. Design Objectives: Create overall visual appeal.

• Provide private and semi-private spaces.
• Include regional plant materials in the landscape plan.
• Ensure regional, custom and climate compatibility.
• Coordinate landscaping requirements with vehicular routes, parking,
pedestrian circulation, pavement, curbs, irrigation, exterior lighting and
2. Design with special attention to flowering shrubs, groundcover and vines.

A requisite landscape feature planting element is the design of seasonal
flowerbeds for rotation several times a year to provide flower bloom
throughout the year. Color foliage plants are not considered a substitute
for flowering plants. If used in the design, color foliage plants should
receive consideration separate and apart from flowering plants.
3. The finished landscaping product and the overall image and

atmosphere of the exterior property environment are critical to the
property image with year-round appeal.
4. Sustainable Landscaping: The objective of a sustainable landscape

design is to conserve water and energy, reduce storm water runoff,
decrease waste and minimize use of natural resources. Provide a
comprehensive sustainable Landscape Plan for enhancing the overall
design concept of the Property.
a. A licensed Landscape Architect is required to develop a

comprehensive, connected, low maintenance, resource efficient,
drought tolerant and sustainable landscape plan based on landscape
ecology principles.
b. Incorporate drought tolerant landscaping when applicable to the

region. Include other landscaping products such as rocks, boulders
and lava for gardens, mulch, pavers, walls, etc. in lieu of grass.
c. Select native plants or plants which have adapted to local climate

condition.
d. Integrate planting with overall property site storm water
management program (see Site Utilities, Drainage and Soil
Treatment).
e. Incorporate the use of captured rainwater, recycled wastewater,

recycled greywater or water treated and conveyed by a public agency
specifically for non-potable uses for irrigation.
f. Follow the locale jurisdiction and accepted landscape practices of the

trade.
g. Maintenance: Avoid plants that produce berries that can stain or be

poisonous.
h. Utilize permeable paving materials to reduce storm water runoff and

allow rain water to infiltrate into the ground. Ensure that the
permeable paving is cleaned, unclogged and maintained regularly to
perform at optimal condition.
B. Plant Standards: Plant materials shall conform to the American Standards for
Nursery Stock by AmericanHort for minimum size, height, spread, caliper,
rootball, etc. and for container grown and B&B trees, shrubs, groundcover
and annual flowers.
1. Rootball: Provide delivered plant materials to the site with tight firm
rootballs.
2. Container Plants: For plants grown in containers, provide fully and

deeply rooted and not recently transplanted in such a manner that roots
have not had sufficient time to develop.
3. Comply with relevant ANSI standards.
C. Contract Growing, Special Procurement and On-Site Nursery: Because plant

availability shortages often exist in remote resort / property locations,
provide contract growing of shrubs, ground cover and annual flowers.
Procure tree plant materials early and provide on-site nursery arrangements
when necessary.
D. Lawn Installation:
• Site Grading: Prior to planting grass, alleviate pockets of standing water.
• Selection of Species: Fine textured, free of noxious weeds and disease,
capable of being developed into manicured turf of refined finish and type
conducive to climate of region for planting, capable of vigorous growth and
development of a thick turf cover.
• Installation: Provide solid sod, laid on the finished graded surface, rolled
for smoothness and compaction.
• Hydrosprigging or Hydro-Seeding: Provide as alternative to sod only on a
project-by-project basis in areas greater than 30 m (100 ft.) from outer face of
the building. Obtain Owner and MI acceptance.
• Established Turf: Provide 100% fully established turf a minimum of 30 days
prior to the opening of the hotel. Established turf is 100% ground coverage,
matted together sufficiently to support pedestrian foot traffic, growing in a
vigorous manner without noxious weeds and disease, and free of erosion,
standing water, wetslow to drain areas. To be considered established, mow
the newly planted grass every week with the proper type mower for at least
30 days prior to final acceptance.
E. Indoor Planting: Design Indoor planters for drainage, natural light and water
proofing.
1. Interior Planters: Provide a 12 mm (1/2") drain mat with filter fabric

on bottom and sides of planter with 2% grade planter floor slope toward
the drain outlet.
• Minimum 45 cm (18 inch) depth with a permanent drain connected to
the building sewer system.
• Lighting: Provide natural light to support plant growth. Artificial light
for plant growth is not acceptable. Rotate and replace plants to maintain
a vigorous, viable condition.
• Irrigation: Provide for permanent planting; drip irrigation is preferred.
1.12 Irrigation
A. System Design: Provide landscape irrigation.
1. Provide system that accommodates prevailing winds and static pressure

reading to keep spray off of walks, terraces, tennis courts, etc.
2. Design with sufficient quick coupler valves in irrigated areas to be

reached with 30 m (100 ft.) of water hose.
3. Meter: Separate irrigation system from the domestic water system

and meter separately.
4. Near Curbs: Install lines to abut hardscape edges. Routing lines

through landscaping is not permitted. Provide adjustable sprinkler heads
and flexible connections.
5. Consider “grey water” from water treatment facilities, or retained

storm water, if available.
B. System Features: Fully automated and controlled by an electrical

controller with 100% coverage of landscaped areas. Space heads in
triangular pattern with overlapping head to head trajectory.
1. Control Valves: Electrically activated remote control valves. Provide

separate valving for turf and planting beds because of different water
requirements. Conveniently located near related zone and discreet from
guest travel and view.
2. Automatic Controller: Electromechanical repeat cycle with a master

control valve to prevent errant operation. Place in concealed locations.
3. Turf Heads: 10 cm (4 inch) minimum pop-up spray heads in small cut

up areas of turf and high efficiency rotary gear driven heads in large
expanse areas of turf.
C. Shrub & Groundcover: Provide 30 cm (12 inch) pop-up spray heads along turf
borders, sidewalks and other areas along exterior perimeters without
interference from vegetative growth. Zone separately from lawn areas.
1. At interior areas of the beds, provide shrub sprays on stationary

copper risers with a flex pipe connection to lateral line.
2. Provide brass nozzles on the copper risers.
1.13 Water Features, Fountains & Site Amenities
A. Water Features: Fountains and water features are not add-on features but
born out of the intrinsic characteristics of the location. Create a naturalistic
human-scale water feature of aesthetic character with grade changes for
pleasant water sounds, splash and serene atmosphere.These features are
treated on a case-by-case basis, and submitted for acceptance.
1. The design is generally a “hands-on” subjective process with

mechanical and hydraulic requirements for water effect and movement
with solutions for water quality control.
B. Water Feature Design: If provided, design by a qualified fountain consultant,

with the intent of creating a special brand narrative compatible with the
geographic region, area, culture or other circumstance of significance unique
to the property. Provide solutions for water quality control.
1. Blend lake or pond edges naturally into garden setting. Where a water's
edge abuts a plaza, walkway or other guest spaces, design the edge
treatment appropriately.
2. Create naturalistic features, including rock boulders, stones or
outcroppings that represent the geographic region.
C. Site Amenities: Incorporate site fountains, gazebos, pavilions, etc.

exterior environment design as appropriate to project for creating special
spaces, function areas and features of interest.
D. Garden: Provide a garden area that supports the F&B programming. See the
project Facilities Program for acreage required.
E. Outdoor Recreation Facilities: Include additional recreation facilities for

outdoor recreation activities when required by the project Facilities Program.
The location of outdoor recreation facilities is a principal consideration of
resort site planning. See Chapter <4A> for applicable facilities such as the
following:
1. Swimming Pools
2. Whirl (Spa) Pool
3. Satellite Wellness Facilities
4. Golf Course Development
5. Beach Improvement and Amenities
6. Boat docks, water sports support facilities
F. Furniture: Provide seating layouts for exterior food and beverage areas, plant
containers and furniture layouts at pool areas and terraces. Coordinate
requirements with landscape architect and interior designer. See <3>.
1.14 Site & Landscape Lighting
A. Design Concept: Create a concept with the lighting consultant and landscape
architect to define the approach for the landscape lighting design.
1. The ambience afforded by landscape lighting is especially important

in transforming landscaped areas and gardens into a pleasant, special
experience for guests.
2. Design Coordination: Carefully coordinate with the exterior building

lighting. See exterior building requirements in this Chapter.
B. Environmental: In coastal and environmentally sensitive areas, research and

comply with regulations governing environmental issues such as sea turtle
nesting areas or migratory bird routes, etc.
C. Electrical Service: For landscape lighting and exterior electrical service

requirements. See <15C>.
D. Lighting Control: Provide site lighting controls on separate circuits from

landscape lighting through either time clocks and / or photocells.
1. Provide photocell controls for each building or area of exterior

lighting on a separate circuit.
2. Place photocells relative to natural light and shadow exposure for

simultaneous operation.
E. Lighting for Driveways & Parking Areas: Provide a lighting concept to define
the approach for the landscape lighting design.
1. Generally, low height, residential scale parking lot lighting fixtures

are preferred over tall commercial type.
2. Lighting Type: Provide 100% downshield and lamps having a uniform soft
white or 3000 K color range (not orange) color. Metal halide or LED
lighting is preferred.
3. Location: Position light fixtures adjacent to perpendicular parking

spaces a minimum of 0.9 m (3 ft.) from the face of curb to avoid conflicts
with vehicular overhangs.
4. Light Pole Height: Do not exceed 6 m (20 ft.) or 3.5 m (12 ft.) in high profile
areas such as Entry Canopy.
5. Impact Protection: Locate light poles to minimize the need for

impact protection. If required, mount on 76 cm (30 inch) high concrete
pedestals or protect with bollards.
6. Coordinate light pole locations with landscape plan to avoid
locating adjacent to trees.
F. Walkway Lighting: Illuminate paved pathways. Provide subtle and discreet

lighting. Use the surrounding landscape illumination to serve the purpose of
walkway lighting wherever possible.
1. Fixtures: Provide durable, corrosive resistant fixtures and maximize

concealment of light source.
2. Types:
• Uplights: Provide attached flat lens, internal louver (if available) and
rock guard louver.
• Bullet Lights: Provide hex louver and eyebrow shield.
• Niche Lights: Provide flush mount lens, flat bronze down louvered
grilles for such fixtures as step lights, garden walls or bridge rails.
• Quantum Fixtures: Shroud to prevent and control spillage of light
source into areas not intended to be lit.
3. Lamps: Provide 3000 K color temperature range.
4. Junction Boxes: Discreetly locate and provide a concrete pad for stability.
G. Sign Lighting: Shroud to prevent spillage of light into areas other than lighted
sign.
H. Underwater Fountain Fixtures: Permanently affix to bottom of fountain pool

or recess within pool bottom.
1. Conceal electrical cords and wires 100% under pool bottom and route in
conduits to light locations.
2. Underwater Fixtures: Comply with the NEC Article 680.
I. Special Features: Provide lighting for special feature items or holiday

seasonal displays and points of interest through landscape lighting circuits.
Provide additional circuit capacity at Entry Canopy and terraces.
J. Installation:
1. Transformers and Junction Boxes: Locate in exterior areas concealed

from the public.
2. Junction Boxes: Exterior weatherproof junction boxes rated for NEMA 4X.
3. Timers or Sensors: For increased energy efficient reduce light levels

at secondary and tributary walkways to 40% at non-peak hours and
utilize motion sensors to bring up to 100% levels when activated by
pedestrians.
1.15 Building Structure
A. Public Space: Design structure to accommodate exposed structural

components, coffered ceilings and mechanical systems. Typically use heavy
timber framing and steel reinforced concrete designs at public areas.
B. Expansion Joints: Position outside perimeter of public spaces and at foyers

or other areas where they can be fully concealed.
C. Slab Depressions: Design structural floor slab depressions and slopes to

accommodate flooring at locations such as commercial kitchens, cooler /
freezer unit flooring, concealed door closers, fitness center, pools and
exterior balconies.
1.16 Building Exterior & Features
A. General: Reflect an image consistent with quality and design the facilities
sensitive to the regional context of the site.
1. Ritz-Carlton Reserve properties are authentic vernacular designs

with natural materials and finishes.
2. Exterior Design: The architecture frames and enhances the beauty of the
natural environment. Incorporate architectural styles, materials, and
interior design that are authentically local.
B. Design Concepts: Design the building exteriors to respect the natural

characteristics of the site. The architecture frames and magnifies the natural
environment.
C. Exterior Materials: Utilize quality materials and finishes with special attention
to natural and indigenous expressions, and create design that is
authentically local and completely custom.
1. Focus on high quality finishes at guest Entry and circulation locations.
2. Utilize specific color palette conducive to, and complementary to,

the architectural style.
3. Articulate roof lines, balconies and other building features.
D. Acoustic Control: Select building envelope materials, building systems

(including roof, doors, windows, louvers, etc.) and mechanical equipment
based on the criteria below.
1. Environmental Noise Sources: If the project site is near a source of noise
(airport, highway, high traffic areas, trains, industrial activity, mechanical
equipment, etc.) that could be disruptive to guests, employ an acoustic
consultant to conduct an acoustics survey and define acoustic criteria
and controls. Consider project location, day / evening operations and
adjacency to noise sources.
2. Guestroom Areas: Limit noise intrusion levels to Hourly Equivalent Levels

(LEQ) of 45 dBA for day; 40 dBA at night.
a. Short Term Noise: 50 dBA for short term (day / night) noise such as
sirens and low level helicopter flights.
b. Day - Night Level (LDN) of 45 dBA for aircraft noise level intrusion.
3. Meeting Spaces: Limit noise intrusion levels to 40 dBA or as determined

by consultant’s report and accepted by MI.
E. Windows, Washing & Maintenance:
1. Windows: Provide commercial class and double glazing, unless acoustic

comfort and energy efficiency dictates additional glazing. See <GR3>.
2. Window Washing: Provide for window washing and exterior building

maintenance. Comply with governing regulations.
a. Typically, window washing is provided by a service contract.

Contact local window washing companies to determine their
standard for scaffold equipment arrangements and support
requirements.
b. Design for the equipment required to accommodate the selected

contract maintenance equipment.
c. Provide window washing equipment supports such as davits,

anchorage and power service.
F. Insulation & Vapor Barrier: Required to provide long term energy efficiency
and guest comfort and based on project energy evaluation and calculations.
See <15A>.
G. Weather Resistance: Provide an all weather resistant building envelope.
1. Avoid reliance on a single stage (barrier) system for water and

moisture resistance.
2. Provide secondary drainage capability and weep system to exterior

wall / glazing system.
H. Roofs: See material and product requirements in and provide roofing with
the following attributes.
1. Long term, low maintenance service life with neat appearance.
2. Positive slope to drain water without “ponding”.
3. Insulate to provide long term energy economy.
4. Design roof drainage system to include gutters, downspouts and/or

internal water collection and piping to storm drainage system.
I. Balconies: See the project Facilities Program and if applicable,

coordinate with <7A>.
J. Service & Mechanical Equipment:

• Screen the equipment from public and guest views, at rooftop locations.
• Provide walk pads for service equipment.
• Anchor roof top equipment to withstand the maximum wind speeds.
K. Energy Compliance: Design building envelope / exteriors to comply with

governing energy code and HVAC standards. Coordinate with exterior glazing
for acoustical ratings, and resistance to condensation.
L. Air Intake: Locate outside air intakes minimum 10 m (30 ft.) above grade and
away from public or accessible areas. See <15A> and <16>.
1.17 Arrival Pavillion Drop-off
A. Program: At the culmination of the arrival journey from the site entrance, the
guest arrives at the Arrival Pavilion. Facilitate the ability to provide excellent
guest welcoming service and create positive first and last impressions.
B. Location: The Arrival Pavilion is the location for arrivals, where guest are
welcomed and transition to their accomodations. It is a dramatic, open air
structure design to take advantage of the views. See <2A> for Arrival Pavillion
criteria.
C. Design: Provide a well-lighted, dramatic drop-off area. An indiginous covered

canopy, attached to the Pavillion, that complements the building and
architectural style of the region is an option, but not required.
D. Space Planning: Avoid circulation conflicts between vehicles and guests, and
waiting, arriving and departing guests.
1. Accommodate 10 to 12 valet / ride services parking pick up / drop-off and

short term parking spaces at or adjacent to the Porte Cochere to avoid
congestion at the primary entrance area. Verify exact number with MI.
2. Provide separate path for luggage handling by staff to a separate building

entrance, away from guests’ view, preferably near luggage storage
room.
3. Provide exterior zones discreetly located away from entrances for public
and staff smoking.
E. Features:
1. See <2A> for other entry features such as Bellman and Valet stations.
2. Slip Resistance: At walkways, provide slip resistant materials (such as

masonry paving). See <16>.
3. Lighting: Provide the drop-off area with both dramtic and ambient
lighting consistent with the natural environemnt. See <15C> for lighting
levels.
F. Flagpoles: Provide three, 12 m (40 ft.) flagpoles of anodized aluminum with

internal halyards. Provide 3.7 m (12 ft.) on center spacing between poles.
1. Provide finished concrete footings compatible to surrounding hardscape.

Design flush with finish grade.
2. Provide lighting for night flag flying. Use (3) 35 Watt LED fixtures, with flat
lens, shielded and louvered. Place fixtures in line with poles, outside the
two end poles and between center pole and end poles.
1.18 Exterior Event Areas
A. Program: Develop the site plan to accommodate exterior event venues. See
Chapter <6> and Chapter <3> for design criteria and functional requirements.
Coordinate MEP criteria with Chapter 15>.
1. Location: Position exterior event areas based on views, guest circulation,

functional relations to building support and site topography. Typically
locate near indoor event spaces. Event venues require level ground areas.
2. Design site to accommodate a combination of level hardscape and lawn

areas as required by the programming. Include utilities for ample power
source and Wifi.
B. Fire Pits: Strategically place around the property, typically at the Beach.
Consult with MI. Plan a level area for seating and circulation. See <16>.
1. Location: In an area away from structure coverings or decorative

elements above the fire pit space defined by a 3 m (10 ft.) radius from the
fire pit center.
1.19 Exterior Building Lighting
A. Building Entry: Provide unique style, custom designs by the architect and
lighting designer.
1. Type: Establish architectural styles for the project's decorative light

fixtures.
2. Locations: Building exterior at terraces, pilasters, function entrance,

landscaped pathways, etc. Emphasize entrances and architectural
features using decorative down lighting and / or up lighting.
3. Screen 100% of fixture light source with shields or louver

attachments.
B. Wall & Column Sconce Fixtures:
1. Type: Flush mounted decorative wall fixtures, compatible with entry

fixtures. Complement building architectural design and provide to
enhance guest safety and security.
2. Locations: Provide on columns, arcades, pool bar areas, etc. Design

to obtain simple elegant lighting without calling attention to the fixture.
C. Architectural Lighting: Provide understated and subtle fixture design for
ambient light and architectural illumination. Review these design
applications with MI.
1. Location: Coordinate fixture placement with the architecture,

landscaping, interior design.
2. Light Screening: Screen fixtures 100% from guest view with light source
concealed by shield and louver attachments.
3. Timers or Sensors: For energy efficient and controllable lighting

systems. Reduce light levels at secondary facades to 40% at non-peak
hours.
D. Lighting Levels: See <15C> for minimum illumination requirements.
1.20 Exterior Signage
A. Program: Provide property identifying devices and graphics. See <GR2> and
the MGS (Marriott Global Source) website references.
1.21 Coordination
A. Reference: Coordinate with requirements of other Chapters.

• Audio / Visual
• Mechanical
• Plumbing
• Electrical
• Loss Prevention
public spaces
designstandards
Table of Contents
2A.1 Overview 158

2A.2 Planning 159
2A.3 Arrival Pavillion 160
2A.4 Seating Areas 162
2A.5 Terrace / Patio Areas: 163
2A.6 Public Restrooms / Janitor Closet 164
2A.7 Furniture, Fixtures & Equipment (FF&E) 167
2A.8 Coordination 168
definitions
without exception
or best practice

Marriott.
August 2021 marriott international. all rights reserved. Ritz-Carlton Reserve - CALA Public Spaces 157
2A.1 Overview
A. Program: Provide inviting and indigenous Public Spaces with clear

orientation and transitions to guide guests to their destinations.The Arrival
Pavillion provides a welcoming experience for guests by creating a unique
arrival transition that embraces the locale of the propery.
1. Views: Ideally, provide views to the ocean, beach, landscape, geographic

features and site amenities to introduce guests to their resort experience.
B. Space Planning:
1. Arrival Pavillion: The building and related functions may be integrated

with or adjacent to the primary site entry depending on the mode of
guest vehicle arrival and resort plan. See the project Facilities Program
and Design Narrative.
2. Remote Site Entry. If the guest site entry is remote from the Arrival
Pavillion, then arrival support function (luggage storage, valet, etc.) are
located at the remote area.
C. Stairs, Steps & Ramps: Make stairs and steps apparent through use of
essential design elements in <16> (including ramps where required) and in
compliance with governing regulations. Slip Resistance: See <16> for slip
resistant walking surfaces.
D. Windows & Safety Glass: See <16> for window, glass / glazing criteria
and for safety glass requirements.
E. Property Technology: Provide Wi-Fi coverage (see <13A>) throughout the

public spaces for guest access.
1. Consult the ITOPL for wired PI criteria.
F. Finishes - General: Use sophisticated combinations of architectural finishes

and materials to create a luxurious indigenous appearance. At transitional
areas with the back-of-house extend finishes, furnishings and design
treatment similar to the public area. Select finishes appropriate to the
climate.
1. Floor: A combination of high quality natural materials; hardwood, stone

floors with area rugs. Area rugs can be hand-knotted or hand-tufted, see
<GR4>. Inset rugs are not accepted.
a. Stone: Provide high quality grade marble, granite or similar natural

stone.
2. Walls: Sophisticated, indigenous and richly finished and detailed,

appropriate to the locale.
158 Public Spaces Ritz-Carlton Reserve - CALA marriott international. all rights reserved. August 2021
3. Ceilings: Consistent with the design narrative, multi-level with integrated
millwork, decorative ceiling fixtures, light coves and/or recessed lighting.
Coordinate ceiling design with architectural elements and seating
groups.
4. Lighting: Working with a lighting consultant, provide unique design

solutions with programmable dimmer controls to enhance the design
narrative for the space. Provide a combination of decorative, ambient
and task lighting.
G. Signage & Graphics: Coordinate with <GR2>.
1. Integrate details thoughtfully and elegantly to minimize visual impact,

while ensuring understanding and easy access.
2A.2 Planning
A. Transitions: Design distinctive entrances to public buildings and transition

areas between exterior and interior public spaces. Create an exclusive,
protected image at main entrances by developing a decorative focal point
and integrating distinctive and dramatic architectural elements.
1. Incorporate greenery, water features and local culture through objects,

art and design where appropriate.
B. BOH Planning:
1. BOH Entries: Provide Entry Areas for Back-of-House (BOH) service,

without that service crossing Public Entry and Reception Areas.
2. Sight Lines: Carefully screen sight lines from Entry Areas to BOH to avoid
undesirable sound and light transmission.
3. Utility Spaces: Carefully consider and incorporate the support, service

and utility spaces (Janitor Closet, Luggage, MEP, etc.) necessary to
complete the public entry area design.
C. Accessibility: Provide an accessible route for persons with disabilities to Entry

Areas (typically corresponding to the primary route used by the public).
Comply with all applicable accessibility regulations.
D. Entry Designs:
1. Entry Design: Provide a pair of swing door entrances with custom

hardwood, beveled glass and decorative hardware.
2. Doors: Based on the anticipated traffic, provide custom swing, glazed

door panels and leafs, appropriate to the market.
E. Luggage Room: Provide a secure room for temporary storage of guest
luggage.
1. Location: Typically, locate adjacent to the Arrival Pavillion, in the BOH

support space
2. Features: Include the following:
a. Doors: 1.1 m (3'-6") wide access door. Provide door locks to match
guestroom lock system. See <7A> and <16>.
b. Shelving: Incorporate shelving and hanging storage devices.
F. Central Control Station (Fire Command Room): Coordinate with <14>.
1. Space Planning: If required, provide an area for fire department

personnel to access fire alarms, annunciator panel, controls and hotel
emergency systems.
a. Location: Coordinate location with fire department. Typically, locate

at the main lobby entrance, receiving dock or engineering area.
b. Size / Area: Coordinate size to accommodate equipment and fire

department’s requirements. Typically, provide 8 m² (80 sq. ft.).
2. Access: Typically, provide a door with direct exterior access.
2A.3 Arrival Pavillion
A. Program: The Arrival Pavillion serves as the arrival / departure hub and is
primarily about guest transition and orientation. There is no traditional
Lobby at the resort. Provide clear orientation through to key public spaces
including the Lounge, Library, exterior terraces and natual views.
B. Design:
1. The Arrival Pavillion is a dramatic, open air structure, with vernacular

interior architecture. Features and focal points are very important.
Provide design elements such as water features and cultural details.
2. Details: Each property celebrates individuality of the locale. Provide

detailed millwork, comprised of high quality woods, stones and top
quality finishes. Use indigenous architectural elements and integrate
decorative ighting, artwork and artifacts.
3. Provide access to an outdoor terrace, and in warm climates if possible

provide access to the pool deck area.
C. Space Planning: Provide inviting sequential and clear pathways to facilities
such as guest services, Library, Food & Beverage, Recreation and Function
Spaces.
• Views: Ideally, plan spaces to make the most of views of the ocean, beach,
landscaped areas, site amenities or iconic geographic features to introduce
guests to their resort experience.
• Seating Areas: Plan for guest seating areas that encorporate a sense of
privacy.
• Retail: Provide visibility to Retail outlets.
D. Reception / Check-in: The Arrival Pavillion is designed as the entry area to

assist guests with their arrival and departure experience. Guests are
welcomed by the GM or Host upon arrival and the personalized check-in
experience is conducted automatically therefore there is no check-in /
reception desk required.
E. Personal Hosts:
1. Planning: Services a provided at the guest request by a personal host or

Experience Ambassador. A traditional desk is not requied.
a. Location: Since the Hosts and Experience Ambassadors do not require

desks or stations in the Public Space they can be located in the Guest
Services area near the Andministration spaces.
b. Design: Create an inviting, approachable, destination area where

guests can meet with their Host or Experience Ambassador if needed.
F. Safe Deposit Boxes & Viewing Room: Provide enclosed rooms to permit
guests to store and privately view valuables. Design the room so that guest
maintains visual contact (visual custody) of their box as it is removed from
the bank of boxes to when it is passed to the guest. Coordinate with <16>.
1. Space Planning: Guest enters the Viewing Room in or adjacent to the

Guest Services area.
a. Location: Arrange the Viewing Room to provide the guest with

privacy.
b. Size / Area: Provide guest access doors with 82 cm (32 inch) clear
opening and a maximum threshold height of 12.7 mm (1/2 inch).
2. Quantity: Provide the quantity required by the Loss Prevention Review

(typically 1 box for every 10 guestrooms). See <16>.
3. Loss Prevention (see <16>): Position camera to view safe deposit boxes
and guest counter.
4. Features: Coordinate Safe Deposit Boxes and Viewing Room designs with
<8A> and check-in area requirements in this Chapter above.
a. Guest Access: Provide an entry door to Viewing Room with an
electronic lock controlled from the guest side.
b. Pass-Through: Connect the Viewing Room to the Safe Deposit Box

Room with a glass window and pass-through with stone counter.
c. Furniture: In Viewing Room, provide a table and chair with mirror and
a telephone.
5. Finishes: Provide finishes in Viewing Room similar to the Lobby. See

and <8A> for the Safe Deposit Room.
2A.4 Seating Areas
A. Program: Design a unique environment with a residential style lounge.

Provide an atmosphere of a luxury home with casual elegance, and easy
access to food and beverage outlets and the terrace. This area is designed
and sized to suit the uniqueness of each property.
1. Intimate seating and low lighting provides a comfortable venue for

socializing, relaxing or light, live musical entertainment. Bar Lounge
seating may be used as supplemental seating for the Lobby.
2. Seating areas provide public and spectator seating as well as private and
comfortable types. Regional and cultural norms may suggest style types.
B. Design: This inviting space enables guests to meet, dine, socialize and
entertain, as they combine business, pleasure and personal activities.
1. Lighting: A layering of residential style lighting is on one automated

dimming system to support, reading, work and social interaction and day
to night transition.
2. Audio: <13B> An upgrade quality sound system with volume controlled

zones, supports the day to night transition.
3. Electric Outlets: Provide electrical outlets with easy access in seating

areas to satisfy energy needs of electronic devices. Typically place outlets
at a minimum of 1 for every 3 seating areas. Outlets in light fixtures are
not allowed.
C. The Library:
1. Program: Provide a space for guests to relax and read. The space can be
associated with F&B outlets so guests can relax with their favorite drink.
2. Features: The space allows guests access to a library of books in a
residential setting. Provide the following:
• Built in shelving
• Small areas created for guests seeking privacy
• A variety of furniture including lounge seating and tables and chairs
3. Lighting: Residential style low-level.
2A.5 Terrace / Patio Areas:
A. Program: As an extension of the Lounge, when possible, provide an outdoor

living room that reflects the locale.
1. Dining: Provide F&B seating for terrace dining associated with a

restaurant. See the project Facilities Program.
B. Features:
• Service Stations: Provide dedicated service stations when dining is
outdoors. See Restaurant criteria in <3>.
• Utilities: Provide lighting, power and heaters as appropriate for the
location.
• Drainage: Provide positive pavement slope with perimeter drains to avoid
water ponding. Maintain a level surface in tables, chairs and furniture areas.
C. Protection:
• Weather Protection: Provide rain and weather covering and umbrellas to
protect seating as appropriate to the climate and location. Design coverings
and umbrellas to avoid obstructing views from the restaurant interior to the
exterior.
• Bird Protection: Create non-roosting areas for birds above dining space. At
seaside locations, consider netting or covering to protect diners from bird
droppings.
2A.6 Public Restrooms / Janitor Closet
A. Program: Provide public restroom facilities with janitor closet to serve guests
and visitors in the public spaces.
B. Space Planning: Base quantity and proximity of facilities on the following

criteria:
1. Location: Locate to serve primarily the Food & Beverage facilities and
secondarily the public spaces. See <3>.
a. Generally, a separate restroom facility is required to serve Meeting

Spaces. Use the following criteria.
b. Provide separate facilities for male and female.
c. Include at least one public toilet for each male and female at each
public area level.
d. Some floor plans may require two separate restrooms if distance

between areas is too great or if areas are located on separate levels.
e. Do not exceed 40 m (130 ft.) travel distance to a public restroom.
2. Size / Area: Calculate and accommodate the toilet fixture quantities

required.
a. Entrance: Provide distinct and separate male and female entries.

Include baffled / screened entries, with 0.91 m (3 ft.) minimum width
doors.
b. Increase the restroom capacities as required when there is an

increase in programmed occupancy quantities.
3. Views: Arrange fixtures not visible from public areas when door to
restroom is open. Screen fixtures from direct sight lines from the corridor.
4. Meeting Spaces: For ladies restrooms in the Meeting Space areas, allow
for a retreat / lounge area.
• Size: Provide a minimum of 150 sq. ft.
• Grooming: Provide a space for personal grooming with a vanity table
and mirror.
• FF&E: Include an elegant armoire for amenities, sophisticated lounge
furniture for intimate gatherings.
• Lighting: Decorative fixtures with dimmer control.
C. Plumbing Fixtures:
1. Fixture Types: See <15B> for “Plumbing Fixture Schedule”.
2. Quantities: Provide fixture quantities as required by code. Additional

fixtures may be required to support property programs in the following
areas.
a. Food & Beverage: See <3> for locations.
b. Exterior venues and recreation areas
c. Meeting Spaces: See <6> for locations.
d. Adjust quantities as necessary to meet region requirements and

3. Wash Basins / Lavatories: China, cast iron enameled or glass bowls, based
on interior design. See <15B>.
4. Drain: Provide area floor drain and slope floor to drain.
D. Design Features:
1. Vanity: Continuous polished stone counter with wash basin / bowls; see
above.
2. Mirrors: Decorative wall mirrors for each lavatory / basin with unique
lighting solutions. Include a full length decorative mirror if room allows.
3. Accessories: Provide commercial / quality grade and residential style (not

“institutional”) fixtures, accessories and finishes. See <GR3> for criteria.
4. Toilet Enclosures:
a. Front: Framed wall with same finish as room with wood louvered or
paneled door.
b. Walls: Full height walls for each toilet, with stone or sealed wood.
5. Privacy Screens: Provide stone modesty panels at men's urinals.
E. Finishes:
1. Floor / Base: Stone tile
2. Walls: At a minimum, stone tile at vanity and surrounding wall. Other

walls in commercial grade vinyl wallcovering (15 oz. minimum).
3. Ceiling: Smooth painted gypsum board
F. All Gender Facilities: Provide as an alternate layout to the separate male and
female facilities. Verify local jurisdiction code compliance for facilities.
1. Space Planning: Design facilities with common lavatory area and privacy
toilet enclosures based on the following:
a. Stalls: Each stall is individually designated. Comply with local code

for quantity and size.
b. Multi Urinal Stalls: In large restroom facilities a multi urinal room can
be part of the overall facility. Urinals separate with partitions. Provide
entry door for privacy.
2. Enclosures: Provide full height partitions between stalls. Partitions to

have a maximum opening at the top and bottom of 4”. Provide wood
blocking within walls to securely attach accessory fasteners.
a. Doors:
• Stall Door: Maximum 10 cm (4 inch) clear at bottom. Door or fixed
panel to extend to ceiling.
• Hardware: Provide occupancy latch, lock and self-closing hinges.
b. Built walls can be floor to ceiling with finishes to match adjacent

surfaces.
3. Finishes and Accessories: See above.
4. Signage: Provide signage to each designated area. See Signage

Specifications.
• Entry to facility
• Each stall / room
• Urinal room
G. Janitor Closet: Provide a central janitor service space with shelf, accessory
supports (hooks), floor service sink, hot and cold water supply with hose
connection, and area drain.
1. Entry Door: Arrange door in a foyer, not visible from public spaces so
housekeeping does not need to cross public spaces.
2. Finishes: Janitor Closet
a. Floor / Base: Porcelain tile
b. Walls: Painted, except at service sink area provide ceramic tile

(porcelain preferred) up to 1.2 m (48 inch) AFF
2A.7 Furniture, Fixtures & Equipment (FF&E)
A. Overview: Provide a casually elegant and relevant interior vernacular with a

sophisticated eclectic mix and scale of furniture appropriately sized for the
public areas with the following features.
1. Furnishings: High-end residential look, but of commercial grade

construction for public use.
a. Incorporate beautiful and unusual feature pieces or antiques used as

focal points.
b. Arrange comfortable and intimate groupings of lounge seating.

Provide ample quantity of end tables with table lamps to create
warm, intimate and inviting seating groups.
c. Select materials for durability, maintenance, guest comfort and

commercial application.
B. General: See the Design Foundation.
1. Stairs: Use wood or stone material. If carpeted, incorporate hard edge

stair nosing or double pad for use with carpet runners.
2. Hard Surface Flooring: See <GR4> .
3. Carpet & Area Rugs: See <GR4> .
a. Accepted weaving techniques include Axminster, Wilton, hand-

tufted, hand-knotted, and hand woven that are intended for high
traffic locations. Solution dyed nylon and other synthetic fiber area
rugs are acceptable for resort locations where humidity is a factor,
and must meet the minimum standards for high traffic durability.
b. Installation: Do not use recessed floor area for area rugs. Place area
rug with non-padded tapered edge on top of finish floor.
c. No fringe or tassels allowed.
4. Window Drapery: Elegant drapery treatments where appropriate; allow

natural light through grand architecturally detailed windows.
5. Planters and Plants: Grand scaled elegant planters with only live plants
that introduce green and flowering plants or ground covering for warmth
and color.
6. Art & Artifact Displays: Provide a collection of high quality, unique original
artwork, accent architectural lighting and high-end accessories that
reflect the region and property.
7. Light Fixtures: See <15C> for lighting levels.
a. Coordinate use of decorative and appropriate scaled decorative

ceiling fixtures, architectural down lights and wall sconces
throughout; select styles influenced by the project’s design
narrative.
b. Ample use of table and floor lamps to provide generous low level
ambiance lighting.
2A.8 Coordination
A. MEP Devices: Conceal or carefully incorporate into wall and ceiling designs,
HVAC grilles, sprinkler heads, smoke detectors, alarms, access panels and
similar exposed devices. Do not randomly place.
1. Power Outlets: Provide for Guest use in close proximity to seating groups.
Coordinate locations or integrate with fixtures, lamps and furnishings.
Provide for IT system equipment and housekeeping convenience no more
than 15 m (50 ft.) apart.
2. Furniture Outlets: Provide power outlets distributed within 50% of

seating. Coordinated with interior design concept and integrate within
furniture.
B. Telecommunications: Provide house phones and cell phone coverage in

public spaces. See <13A>.
1. House Phones: Provide wall and table top phones where applicable to
location.
2. Public Telephones: Verify public phone requirements with MI.
a. Location: Discreetly locate phone rooms for privacy if required in

heavy traffic areas.
b. Accessibility: Comply with governing regulations and include

requirements for the hearing impaired in the property design.
3. Cell Phone Reception: Verify that property location and building

construction provides cell phone reception and availability throughout
the property.
C. Reference: Coordinate with requirements of other Chapters.

• Food & Beverage, Front of House
• Elevators & Escalators
• Audio / Visual
• Mechanical
• Plumbing
• Electrical
• Loss Prevention
food & beverage (f&b),
front-of-house
designstandards
Table of Contents
3.1 Overview 172

3.2 General 173
3.3 Concepted Bar 174
3.4 Three-Meal per Day Restaurant 175
3.5 Finishes - Restaurants 178
3.6 FF&E 179
3.7 Specialty Restaurants 180
3.8 Specialty Bar 181
3.9 Retail Coffee Service 182
3.10 Pool / Beach Dining & Bar 182
3.11 Dining Beyond 183
definitions
without exception
or best practice

Marriott.
August 2021 marriott international. all rights reserved. Ritz-Carlton Reserve - CALA Food & Beverage (F&B), Front-of-House 171
3.1 Overview
A. Brand Essentials: Provide guests with access to a variety of food and

beverage experiences. At a minimum, provide beverage service with lounge
seating and a full service restaurant offering three meals per day.
• Concepted Bar & Lounge: The recommended beverage solution is a
concept Bar.
• Concept Focused 3-Meal Restaurant: The food and beverage solution
requires a 3 meal per day restaurant.
• Regional / Specialty Restaurant & Bar
• Pool & beach Bar & Grill
• Dining Beyond: Satellite dining locations
• Function Space F&B
• Spa F&B
• The Kitchen
B. Dining Experience: Dining spaces engage the landscape, carefully positioned

to offer privileged views and vistas. Individual dining spaces are treated with
purposeful intimacy and privacy.
C. Dining Variety: To address the longer than average length of guest stay and to
offer a range of experiences, it is important to design F&B locations with a
variety of seating options (indoor / outdoor, private / open, etc). Design food
and beverage outlets to accommodate a variety of food and beverage
experiences.
• Lounge seating at Bars
• Table seating
• Private dining associated with restaurants
• Private dining in a variety of unique locations
• Terrace dining associated with restaurants
• Pool side dining
• In-Room dining
• Curated cooking program
172 Food & Beverage (F&B), Front-of-House Ritz-Carlton Reserve - CALA marriott international. all rights reserved. August 2021
3.2 General
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 Food & Beverage outlets and destination Bars / Lounges
with a definitive concept to offer unique and imaginative experiences, that
are competitive with external F&B outlets in the market. MI and Owner
mutually agree on an Owner provided, third party consultant to conduct a
market analysis at the beginning of the project and an updated analysis one
year out from opening. MI can provide recommendations. A project Facilities
Program is then developed to outline the Food & Beverage program criteria.
B. 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.
1. Restaurant Design: Required for F&B facilities, the Owner provides

the restaurant consultant for concept and interior design and MI provides
a list of acceptable designers. MI accepts designers not on the list prior to
start of design. Design restaurants and lounges to offer unique and
imaginative dining experiences that are competitive with external
restaurants in the market of the project. A third party operator may be
suggested depending on the market requirements.
C. F&B Program: Provide the following F&B program facilities as required by the
project Facilities Program:
D. Slip Resistance: See <16> for slip resistance criteria on walking surfaces.
E. Stairs, Steps & Ramps: Make stairs and steps apparent through use of
essential design elements, see <16> (including ramps where required), and
comply with governing regulations.
F. Windows & Safety Glass: For window, glass / glazing criteria and for
safety glass requirements, see <GR3> and <16>.
G. Property Technology: Provide Wi-Fi and cell phone coverage in the F&B
service areas for guest access. See <13A>.
3.3 Concepted Bar
A. Program: Provide a concepted Bar and Lounge area.

• The Bar is a self-contained and independent outlet dedicated to serving
Lounge guests <2A>.
• The Bar does not provide service to other food and beverage outlets.
1. Location: The Bar and Lounge is adjacent to the 3-Meal Restaurant.
2. Size / Area: See the project Facilities Program as the size and area are
specific to the project and site locations.
B. Day Bar Service: Design a curated morning coffee bar and transition to an all
day bar with components to support menu programming.
C. Night Bar Service: Design the Bar components to support afternoon and
evening bar beverages and menu programming, as required.
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. See <10> for bar diagram and plan, equipment standards, criteria,
functionality, location, P.O.S. and back bar design.
D. Bar Features:
1. Back Bar: Provide liquor bottle, back lighted, display that is lockable with
bottles in place. Design cabinets or panels to look like an integral part of
the back bar when closed. Provide additional lockable cabinet storage for
trays and other bottles when bar is not in use. Coordinate requirements
with operations and food facilities consultant.
2. Bar Equipment: See <10> for requirements and coordinate with bar
design and F&B program.
• Bartender stations are determined by night life concept and F&B
overview.
• Provide telephone and P.O.S. station.
3. Wait Station: Typically located at the end of the Bar near the Pantry. The
wait station is the location where servers pick up guest beverages and
complete service transactions. For larger lounges, provide additional
service stations for P.O.S. transactions and typical service activities to
reduce the distance to the wait station. Conceal from direct guest view.
4. P.O.S.: Position built-in system equipment for bar (and kitchen) away
from guests' view. Locate station on less busy side and to avoid
circulation conflicts with servers. Consult with MI on minimum number of
stations.
5. Outlets & Hooks: Provide power at Bar for guest convenience based on
market. See <2A> for outlets located in Lounge seating. Include footrest
at bar stools.
6. Footrest: Provide a footrest or ledge to complement bar design.
3.4 Three-Meal per Day Restaurant
A. Program: Restaurants are concept driven with authentic design embracing a

sense of place. Each venue is unique with exceptional design, menu, and
service combined for a distinctive and memorable dining experience. Dining
concepts are designed to indulge the senses and nourish the soul, creating
memorable experiences for guests. Provide a restaurant design with
destination qualities, including Interior Design, operating efficiencies and
ability to execute quality food and beverage services.
• 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.
B. Design Concept & Development: Follow the design development criteria for
the following.
1. Analysis Phase: Restaurant consultant conducts market research to

produce a concept design and market position. Coordinate with the
2. Concept Phase: Develop a concept brief and obtain acceptance from

stake holders and MI.
3. Design Phase: Final schematic design and food service designs are
accepted by MI.
4. Building Floor Level: Design restaurants so that entrance, kitchen and

seating is on a single building floor level to accommodate food service
equipment and guests with disabilities.
C. Spaces: Accommodate the following:

• Entrance
• Host Station
• Service Stations
• Private Dining Area (if not provided at Specialty Restaurant)
• Exhibition Cooking
• Storage Space
D. Size / Area: Space includes seating, circulation and buffet. Coordinate with
the project Facilities Program.
1. Fine Dining: 2.6 to 2.8 m² (28 to 30 sq. ft.) per seat, gross area.
2. Design generous restaurant circulation to create open and uncluttered

spaces. Provide for flexible table arrangements. Provide a majority of
square or rectangular tables to allow for adjoining tables in larger groups
E. Entrance Foyer: Provide the following.
1. Easy access from public areas with prominent graphics to identify

entrance. See <GR2> .
2. The Foyer set the mood for the restaurant. Direct guests and public to the
Host Station.
3. An area for a Host Station.
F. Host Station: (may be Maitre d’)
1. Design: Provide a welcoming station integrated into the design of the

restaurant.
G. Service Stations: 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 50 seats; including water pitchers,
coffee pitchers, house wine display, bread, linen, and tableware.
a. Some food concepts are accommodated with one large focal dry
service station or several small dry stations.
b. Consider using casegoods or custom millwork to make the

station a focal point of the space or minimize its appearance.
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. Location: Locate to minimize noise at adjacent dining areas, unless

dictated by concept.
H. Private Dining: Provide a seating area to accommodate small groups that
may be acoustically and visually separated from the main dining area by
moveable doors and walls.
1. Seat Quantity: Provide seat count as required by market conditions and

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.
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.
5. Wine Display: Typically, incorporate wine display wall, room or racks

as an amenity for the area.
6. Food Finishing: Consider providing a small chef's counter at the end

of the table for display preparation and finishing food offerings.
7. Service: Provide a dedicated service station with discreet access to the

Kitchen.
I. The Kitchen: A curated program offers guests an opportunity to learn and

create in an intimate, creative atmosphere. Consult with MI for project
specific programming.
1. Program: Provide a location for guests and chefs to prepare and cook
food and beverages that is easily accessible to the Kitchen.
J. Kitchen 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. Doors are power
operated on a motion sensor or wall mounted switch.
4. Provide entrance baffle to prevent kitchen noise and light from entering
dining area.
5. Extend dining area finishes into any area exposed to guest view.
K. Egress: At F&B facilities provide emergency egress as required in <14>.
1. Exiting through kitchen is not permitted.
L. 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.
M. 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.
N. 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. Silver: Include lockable storage in Kitchen. Provide electronic locking

system compatible with Guestroom lock.
3.5 Finishes - Restaurants
A. Floor / Base: Combination of durable hard surface floorings, depending on

food concept and coordinated with Interior Design concept.
1. Wood, natural stone or other high quality nautural and durable material
at major traffic circulation areas, main entry, surround at bar and buffet
areas.
B. Walls: Architectural articulation and wall millwork, in a variety of natural

materials to provide interest and design relevance. Ensure finishes are of
luxury quality and durability.
C. Ceiling: Design ceilings to include such design elements as millwork details

and multi-level ceilings. Acoustic ceiling tiles not accepted.
3.6 FF&E
A. Furniture: Appropriate for design concept and location. See <GR4> for
general requirements.
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 76 cm (30 inch) wide per setting
on a side by 86 to 107 cm (34 to 42 inch) across.
• 76 x 91 cm (30 x 36 inch) 2 places
• 91 x 91 cm (36 x 36 inch) 4 places
• 90 x 140 cm (36 x 54 inch 6 places
• 90 to 96 cm (36 to 38 inch) round cafe
• Larger table sizes require a proportionally larger restaurant area.
• Asian themes typically require round shape and larger table sizes to
accommodate larger place settings.
2. Table Top: Stone or protected durable finished wood.
3. Table Bases: Durable finish; resistant to scratching and marring.
B. Lighting: Fluorescent lighting is not accepted.
1. Types: Include decorative, ceiling fixtures, wall sconces, recessed lighting,

and wall washers. Include directional fixtures to highlight tables.
2. Lighting Controls: Provide three scene, pre-set dimmers. Locate light

controls out of guest view with easy accessibility to employees. See
<15C>.
C. Art & Artifacts:

• Use high quality for various arrangements and displays.
• Provide a variety of mediums for interest.
• Select artwork for design concept and regional influence,
D. Planters & Plants:

• Incorporate planters into design or use large scale free standing pots
based on the design concept.
• Artificial floral arrangements are not accepted.
3.7 Specialty Restaurants
A. Specialty Concepts: Specialty Restaurants are required with concepts

appropriate for the market. See the project Facility Program,
1. Specialty restaurants encompass a wide variety of themed menus,

seating styles, food service displays, and décor for special food concepts.
The Specialty Restaurant is designed to feel like a destination within the
property.
2. Developing concepts for specialty restaurants requires coordination with

the Facilities Program, market studies and MI.
3. Food and Beverage concept documents for a select group of

facilities are available from MI after concepts for the project have been
determined.
4. Standards for the Specialty Restaurant are the same as for the All Day
Dining / Three-Meal per Day Restaurant.
B. 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. Ceiling Height: 3 m (10'-0") minimum.
C. Bar / Waiting Area: Some specialty restaurant concepts may benefit by

including a small bar / waiting area separate from the main hotel Lounge.
3.8 Specialty Bar
A. Program: A Specialty Bar is an amenity for guests based on market

conditions and in accordance with the project Facility Program. A Specialty
Bar is required at resort locations with Food and Beverage appropriate for
the local market.
B. Management Approval: Facilities and services of Specialty Bars not approved

or directly managed by MI are separate and independent of the property and
therefore are 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 Specialty Bar, including for example,
any ownership interest or profit sharing. For Specialty Bars approved by MI,
base the facility on the following program criteria and factors.
C. Location: Base the facility location on the following factors:
1. Acoustically isolate from guestroom, function space, and other public

spaces where entertainment activity and noise would adversely disturb
occupants.
• Provide an envelope of a minimu STC 60 IIC of 60. Isolate or separate
space from occupied rooms below using box-in-box construction or
equal.
• Provide design by acoustic consultant for review by MI.
• Limit noise intrusion levels to 40dBA.
• Utilize sound absorption products to prevent the transmission of noise
/ vibration through walls, ceilings and floors.
2. Exterior: See Pool / Beach Dining & Bar.

• Entrance: Based on location, coordinate with guest circulation
patterns and seating / lounging areas.
• Locate adjacent to outside associated space (pool, beach) and
restaurant as determined in the Design Guide.
3. Adjacency to the main Kitchen is beneficial, but not critical; food

and beverage services are limited and usually self contained.
4. Include theatrical lighting and audio/visual systems for live

entertainment at stage area. <13B> <15C>
D. Space Planning / Interior Design: Develop a concept and coordinate design

implementation with MI.
3.9 Retail Coffee Service
A. Program: Based on the market, an outlet to purchase coffee, tea, juices and
other non-alcoholic beverages may be required by the project Facilities
Program. For specialty F&B that is combined with a Retail component, see
<5>.
3.10 Pool / Beach Dining & Bar
A. Program: Provide concepted food & beverage outlets associated with

Swimming Pools and the Beach.
1. Resort: Poolside dining & Bar is required.
2. Facilities Program: The project Facilities Program outlines the

requirements for exterior seating and dining facilities. Facilities are
located after the schematic design establishes the locations and
relationships with the primary F&B outlets.
B. Location:
1. Related Facilities: Pool and beach dining facilities may be combined with
other poolside or beach facilities including restrooms, pool equipment
and recreation sports facilities.
2. Protection: Provide the appropriate weather and theft protection and

finishes where exposed to the weather.
3. Kitchen Access: Provide access from the kitchen to the outdoor facility.
The main kitchen typically provides service to the pool and beach dining.
4. Satellite Kitchen: A separate remote kitchen is typically established to

serve the pool and beach dining.
C. Design: Develop the area with a food and beverage consultant and MI
operations.
1. Coordinate with the landscaping to create smaller areas within a larger

pool or beach area.
2. Use sculpture, small water features or fire feature for interest and drama.
Consult with MI.
D. Bar: Provide a full service bar for beverage service.
1. See <10> for equipment requirements.
2. Security: Provide scurity screens or partitions to secure contents when

bar is not in use.
3. TV: Provide one or more televisions for bar viewing. Protect from weather
and theft.
4. Telephone: Provide at bar.
E. Kitchen: When a pool / beach bar is not directly served by the hotel kitchen,
provide a satellite kitchen.
1. See <10> for equipment requirements.
2. Entrance: Provide one "in" and one "out" server door at kitchen.
3. Standards: Provide the same health and safety criteria as in the main
kitchen. Provide air conditioned space.
3.11 Dining Beyond
A. Program: Provide a minimum of 2 al fresco dining experiences beyond the

traditional F&B dining. These dedicated and unique locations, in addition to
the F&B outlets, offer private, sense of place experiences. See the project
Facilities Program.Consult with MI.
1. Location: Strategically place to support guest needs.
2. Planning: Allow level space for unique design types with access from both
guest and service circulation routes. Include power at location if
required.
3.12 Coordination
A. Reference: Coordinate with the requirements of other Chapters.

• Lobby Areas
• Food & Beverage, Back of House
• Audio / Visual
• Mechanical
• Plumbing
• Electrical
• Loss Prevention
recreation & amenities
designstandards
Table of Contents
4A.1 Overview 187

4A.2 Circulation, Corridors & Service Areas 189
4A.3 Project Market Requirements 190
4A.4 Locker / Dressing, Drying / Grooming, Shower & Toilet Areas 190
4A.5 Children's & Recreational Programs 193
4A.6 Other Outdoor Recreational Facilities 194
4A.7 Tennis Courts 196
4A.8 Beach 198
4A.9 Golf 199
definitions
without exception
or best practice

Marriott.
186 Recreation & Amenities Ritz-Carlton Reserve - CALA marriott international. all rights reserved. August 2021
4A.1 Overview
A. Program: Recreation Facilities and guest amenities that offer Ritz-Carlton

Reserve guests a variety of fitness, wellness and relaxing spaces in a
controlled environment are critical to the Brand experience.
B. Design Criteria: Typically, recreation facilities and amenities are

dictated by the project Facilities Program and require special consultants for
Recreation, Fitness and Spa.
C. Brand Essentials:
1. Fitness Center (see <4B>)
a. Arrival Area for Fitness Center
b. Movement Studio
c. Manager's Office / Storage
2. Swimming Pools: See <4C>. At a minimum provide the following:

• Main Pool
• Spa Pool
• Suites & Villas plunge pools
a. Hot Springs / Whirl Pool: As determined by property market.
3. Amenities:
• Locker / Dressing, Grooming / Shower and Toilet Rooms
• Cabanas
• Palapas
4. Full Service Spa (see <4D>)
5. Ambassadors of the Environment
D. Ancillary Facilities: Additional recreation facilities may consist of the

following when determined by the market and required by the project
Facilities Program:
1. Resort Recreational Facilities:

• Children's Water Feature
• Tennis
• Beach Amenities
• Golf
E. Location: Use the following criteria to generally position the recreation

facilities.
August 2021 marriott international. all rights reserved. Ritz-Carlton Reserve - CALA Recreation & Amenities 187
1. In close proximity to or contiguous with recreation facilities such as
swimming pools and other indoor and outdoor recreational areas.
2. Do not allow access to recreation facilities from or through formal public

spaces, such as Lobbies, Pre-function or Function assembly spaces and
Food & Beverage areas.
3. Avoid placing exercise areas adjacent to guestrooms, function areas or

other areas that would be disrupted by exercise activity.
4. As an independent / destination facility.
5. A principal consideration of site planning is the location of recreation

facilities. Coordinate exterior recreation facilities with site planning
criteria, see <1>.
F. Size / Area: At a minimum, size facilities to comply with the project Facilities
Program. The exact size and type of facilities and services are based on the
following:
1. Market analysis
2. Climate
3. Property location
G. Accessibility for Guests with Disabilities: Locate recreation facilities and guest
amenities along accessible routes and design facilities for access by guests
with disabilities.
H. Steps, Stairs, Ramps & Slip Resistance: See <16>.
I. Windows & Safety Glass: For window, glass / glazing criteria and for
safety glass requirements, see <GR3> and <16>.
J. Management Control: Facilities and services of Recreation Facilities not

approved or directly managed by MI shall be separate and independent of
the hotel and therefore shall not be located within, proximate to, or
associated with the hotel.
K. Acoustics: Acoustically separate quite areas from exercise and public

circulation areas (high activity). Design and construct separation enclosures
with STC 55 rating minimum.
L. Sanitation: Plan facilities, detail materials and select finishes with a high
priority for durability, ease of maintenance and sanitation.
4A.2 Circulation, Corridors & Service Areas
A. Program: Provide inviting, clear, appropriately designed circulation paths

between recreation functions and areas to create the mood or concept as
intended. Circulation is generous in size and scale and may be interior or
exterior.
1. Interior Corridor Width: 1.8 m (6 ft.) minimum but size appropriately for
the location and application.
2. Circulation: Avoid institutional looking, monotonous corridor

configurations and unnecessary walls and doors.
B. Design: Consistent with the design concept, incorporate elements of visual

and acoustical interest such as architectural elements, artwork and artifacts,
interesting finishes, lighting features and natural light.
1. Details: Design interior corridors with indigenous millwork, artwork, and

decorative and accent lighting.
2. Exterior Features: Create lighting that guides the guest and enhances the
journey. Design with slip resistant, smooth walkway materials and avoid
any tripping elements or steps.
C. Service Areas:
1. Storage Room: Provide a secure room for storage of equipment,

supplies, and retail product.
a. Clean / Soil Areas: Provide a separate area for storage of clean

towels and for storage of soiled towels.
b. Service Entry: Provide service entry direct to storage and laundry

storage to avoid traffic through public areas.
2. Service and BOH facilities are not visible to guests and are located
strategically to provide immediate service for guests. When visibility is
unavoidable, incorporate into the environment with thoughtful design.
4A.3 Project Market Requirements
A. Program: Market variables for each project dictate requirements and

opportunities for related recreation facilities. Provide ancillary recreation
facilities as follows:
1. Facilities Program: At a minimum, provide recreation facilities required

by the project Facilities Program.
2. Competition: Provide facilities that permit the property to

effectively compete with the finest properties in the world.
4A.4 Locker / Dressing, Drying / Grooming, Shower &

Toilet Areas
A. Program: Provide separate and complete men’s and women’s locker,

drying / grooming, shower and toilet facilities. Facility size / area requirement
is based on the criteria noted in this Chapter.
B. Locker / Dressing Areas:
1. Location: Adjacent to grooming areas. Sensitively design locker, lounge,

toilet and shower areas to minimize views.
a. If provided, separate sauna and steam rooms for male and females.
b. Accommodate governing laws, customs and cultural norms regarding

privacy.
2. Features: Provide the following:
a. Lockers:
• Type: Pre-finished with finished wood end walls and trim as
selected by Interior Designer. Include locker numbers, electronic
locks and polished chrome or brass hardware and number plaques.
Laminate interior surfaces and provide with clothes hooks, door
mounted mirrors and jewelry shelf.
• Sizes: 38 cm (15 inch) wide / double tiered 500 mm (20 inch) deep. If
designated for outside members, provide 300 x 300 mm (12 x 12 inch)
storage lockers.
• Quantity: Confirm quantity with MI and requirements of full service
spas, if programmed. Typically, provide 15% of the key count plus
lockers required for membership. In business hotels, provide
minimum of 10 double-tiered, wood lockers. Resort locker quantities
are determined by MI.
• Warranty: 3 year
• Construction: Custom millwork
b. Seating: Upholstered decorative benches or ottomans
c. Weight Scale: Provide a minimum of one commercial scale.
d. Towels: Locate towel dispensing and return hamper near entry in an

alcove custom designed to integrate with interiors. Do not use free
standing bins (rattan, plastic, etc.) for soiled towels and trash.
e. Private Changing: Where feasible, minimum of one private changing

room complete with bench, mirror, robe hook and lighting.
f. Clock: Large wall clock with second hand
g. Audio: Central sound system, see <13B>
h. Mirrors: Provide a minimum of one, framed, full length mirror

mounted on wall.
3. Finishes: Provided in the Locker / Dressing areas.
a. Floor: Porcelain tile; and/or carpet, nylon, looped, antimicrobial
b. Walls: Vinyl wallcovering 15 oz. minimum or paint
c. Ceiling: Smooth painted gypsum board or plaster
C. Drying / Grooming:
1. Location: Position as a transition area between shower and locker areas.
2. Features:
a. Countertop: Stone or quartz top, back and side splash. Arrange as

individual basin or as a continuous counter with well defined
grooming stations.
b. Grooming Stations: At each station include a decorative framed

mirror, wall light sconce or back-lit mirror, recessed ceiling light,
lavatory bowl, electric outlet (GFI) and hand held hair dryer.
c. Towels: Provide open shelves, alcove or cabinet for dispensing and

displaying clean towels.
d. Swimsuit Dryer: Provide in a location convenient to the changing area
3. Lighting: Provide recessed, indirect and direct lighting to meet lighting

levels. See <15C>.
4. Finishes:
a. Floors: Porcelain tile, stone, with a slip resistance (see <16>) or carpet
(nylon, looped, anti-microbial)
b. Walls: Vinyl wall covering with glass or stone tile
c. Ceiling: Smooth painted gypsum board.
D. Shower Areas:
1. Enclosures: Individual, two-chamber (wet and dry) enclosures

approximately 1 x 2 m (3'-4" x 6'-6"), minimum.
a. Include divider door at shower and privacy door at entry.
b. At drying chamber, provide bench seat and robe hook.
c. Provide a purpose built millwork unit for towels and amenities.
2. Quantity: Provide a minimum of one shower for each 100 keys for men
and equal quantity for women plus showers required for membership
use.
3. Lighting: Provide recessed, indirect and direct lighting to meet lighting

levels. See <15C>.
4. Finishes:
a. Floors: Stone or porcelain tile with slip resistance
b. Walls: Stone tile
c. Ceiling: Smooth painted gypsum board or plaster
E. Toilet Facilities:
1. Location: Strictly separate from, but contiguous to locker / dressing and

wet areas.
a. Directly accessible from Foyer to Locker Rooms to allow guest access

without traversing the locker and wet areas.
b. Where feasible, position spaces to permit joint usage by

swimming pool users and other outdoor activity areas.
c. Include vestibule in toilet entry area.
d. Provide toilet facilities for Fitness Center based on size and location. If
Fitness Center is located near the Public Restrooms, see <2A>.
2. Features:
a. Views: Control Views (garden courts or architectural glass walls and

screens).
b. Toilet Enclosures: Walls with louvered, stained or painted, wood door
front with tile finish; no laminate dividers. Provide “no sightline”
details for privacy; see Public Restrooms <2A>.
c. Urinal Screens: Stone; floor and wall supported.
d. Countertop: Stone or quartz tops
e. Mirror: Decorative or full width of countertop and to ceiling, back-lit

or with decorative lighting.
3. Lighting: Provide indirect and direct lighting to meet lighting levels.

See <15C>.
4. Finishes:
a. Floor: Porcelain tile or stone with slip resistance
b. Walls: stone or stone wainscot and vinyl wallcovering
c. Ceiling: Smooth painted gypsum board or plaster.
F. Service Closet: Provide a janitor closet containing floor sink and shelves for
cleaning products and equipment to maintain Locker areas, toilet areas and
guest amenity areas.
4A.5 Children's & Recreational Programs
A. Ambassadors of the Environment: Provide an environmental education and

activity facility for all ages.
1. To insure that each project fulfills the vision of providing a unique

experience, provide a facility based on the criteria established in the
Ambassadors of the Environment Design Standards, dated November
2018.
4A.6 Other Outdoor Recreational Facilities
A. Program: Include additional recreation facilities for indoor and outdoor

recreation activities when required by the project Facilities Program.
1. Satellite Fitness Locations: Strategically place satelite settings in

unexpected locations for individuals or fitness programs. Locations may
have covered structures or no physical built requirement.
B. Rest Kiosk: When required, provide a small kiosk for outdoor activity areas,
trails, courts, etc. Strategically locate as an amenity for guests.
1. Seating Areas: Protected (combination of trellis and roof ) seating area
2. Towels: Area for disbursement of towels (non-attendant / self-serve)
3. Refreshments: Drinking fountain, water dispenser or refrigerated

beverage dispenser as required.
C. Cabanas: Provide a variety of sophisticated, high quality cabanas. See the

• Simple, single function
• Multi-functional
• Private and open type
• Family
• Adult / couples
1. Amenities: Based on the type of cabana, provide amenities to support the

guest needs.
a. Examples include:
• Power & data
• Mini-refrigerator, mini-bar, ice
• TV
• Credenza, table or furniture unit to accommodate F&B, storage and
safe
• Chaise lounges and soft seating
• Ceiling fan
2. Size: Based on the type of cabana, generally size to accommodate

furniture and amenities.
• Adult / Couples: 12 m² (120 sq. ft.)
• Family: 15 m² (160 sq.ft.)
3. Structure: Design appropriate to the location and recreation

programming. Strategically place in easily accessible areas.
a. Design / select cabana materials appropriate to the environment. Use
simple, sturdy frame with shade fabric or permanently built
structures designed to support the design concept and genre. Consult
the MI project manager.
D. Palapas: Provide a variety of high quality built palapas. See the project
Facilities Program for type and quantity.
1. Amenities: Based on the type of palapa, provide amenities to support the

guest needs.
a. Include the following:

• Power & Wifi
• Dining table, message table, etc.
• Hardscaped, level floor
• Ceiling fan
2. Types: Provide a variety based on the project type. Generally size to

accommodate furniture and amenities.
a. Based on the programming, the FF&E is adapted to the space.

• Single: Accommodates a personal treatment, individual fitness
location, wellness opportunity, etc.
• Group: Larger open area for fitness classes or small wedding
• Private: Allows more privacy with sheers / curtains.
• Family: Size for a group event, allows different FF&E set-ups.
• Adult / couples: Accommodates dining, instruction, etc.
3. Structure: Design appropriate to the location and recreation

environment. Strategically place in easily accessible areas.
a. Wood framed built structure with thatched roof and hard surface
floor.
E. Outdoor Fitness Areas: See <4B>.
4A.7 Tennis Courts
A. Program: When determined to be required by MI, provide Tennis Court

complex, including tennis pro shop, number of tennis courts and type of
construction and surface finish.
1. Courts: Provide a minimum of 2 courts. See the project Facilities

Program.
2. Unless structurally impractical, courts are accessible to guests with

disabilities.
B. Planning:
1. Avoid East / West orientation to reduce chance of sunlight in players’

eyes during mornings and evenings.
2. Avoid conflicts (view, lights and noise) with guestroom wing.
3. Size: 36.6 x 18.3 m (120 x 60 ft.) for one court, unless otherwise specified
by the Owner and MI. Multiple courts; provide a minimum of 3.6 m (12 ft.)
to adjacent court playing surface.
4. Shade Structure: Provide in hot, humid climates between courts.
C. Court Finish:
1. The Landscape Architect reviews types of courts used at tennis facilities

for the project locale and recommends court surfaces for review and
approval by the Owner and MI.
2. Acceptable surfaces include clay, simulated clay, concrete with emulsion

coat or asphalt with special layered flexible coating. Alternate surfaces
are considered on an individual basis.
D. Fence:
1. Size:
• Ends and sides: 3 m (10 ft.) high.
• Center section of the nets: 1.2 m (4 ft.) high.
• Provide 3 m (10 ft.) fences at sides that require protection from
prevailing winds
2. Material:
• Black, PVC coated wire
• Include mesh for additional protection from the wind
• Posts and Rails: Black
3. Gates: Minimum opening width of 82 cm (32 inch).
E. Features:
1. Utilities:
• Power and water for drinking fountains.
• Water to courtside for maintenance.
• Power for ball machines and video equipment at side viewing pads.
• Empty conduit for future power and communications requirements
2. Net Posts: Removable, black finish
F. Lighting:
1. Lighted Courts: Consult with MI for quantity.
2. Tennis court light fixture type and lighting levels, whether Club or
Championship level, are accepted by MI.
3. Provide 8 light fixtures per lighted court as follows:

• Type: Metal halide or LED
• Shielded: 100% below the horizontal plane of the fixture housing.
• Poles: 6 m (20 ft.) high.
• Finish: Black
• Install light poles in line with the fence posts; not on court or
surrounding surface.
• Surface mount pole lights at base to anchor bolts set in a concrete
footing.
4. Provide lighting on path to access courts.
5. Provide timer switch controls to permit automatic light shutoff and to

permit limits on nighttime play.
4A.8 Beach
A. Site Improvement: At resort locations where a beach exists, improve the

beach by cleaning, shaping and grading to refine the beach area to a
condition conducive for guest utilization.
1. In areas where a natural beach does not exist, it is necessary (if allowed
by governing law) to design and construct a man-made beach in the form
of an excavated lagoon. To design this element, the Landscape Architect
shall engage the services of a specialist with expertise in ocean and tide
water current behavior.
2. Provide beach sand of aggregate size and texture satisfactory for beach
use. Obtain material acceptance from MI.
3. In the event the ocean shoreline is rough and rugged, grade or smooth a
portion of shoreline to provide guest access to the water.
4. Where a boardwalk or similar beach access is provided, provide access

for guests with disabilities. See <GR1> for Code and Accessibility
compliance..
B. Beach Facilities: Provide as follows.
1. Provide beach shower to remove sand prior to entering other facilities.
2. For properties where the hotel controls the beach, provide the ratio of 2
chaise lounges per guestroom.
3. Beach House: Provide adequate and accessible support facilities for

equipment, toilet rooms, beach attendant station, towel issue, storage of
beach chaise lounges, retail sales of essential items, umbrellas, boats and
other recreation equipment. Include electric service and outlets.
4. Beach Bar: Provide a beach Bar F&B outlet to service guest at beach. See
<3>.
5. Provide a secure storage area for miscellaneous exterior recreation

equipment, such as rental bicycles for guests. Typically, locate the
storage with the tennis facility to accommodate rental maintenance and
cleaning.
C. Shade Structures: Provide cost effective structures and areas such as

trellises, awnings, palapas and cabanas that provide true shade for guests to
avoid full sun.
D. Security: If permitted, define the beach security perimeter to accommodate
the privacy of guests.
4A.9 Golf
A. Program: Provide as required by the Facilities Program. Design facilities in

compliance with the “Golf Design Standards Supplement”.
B. Support Facilities: Refer to Facilities Program. When a golf course is part of

the project, provide support facilities for a guest to play golf; store, clean,
maintain clubs; deliver clubs / equipment by golf car to course to be played,
either separate or with the guest.
C. Valet Service: Typically, required if golf course is remote from the hotel.
Service includes the following:
• Valet service to receive and hold “active” golf equipment from time of
guests’ arrival to time of use.
• Unload, clean and store golf equipment until needed next time by guest.
4A.10 Coordination
A. References: Coordinate with requirements of other Chapters.

• Audio / Visual
• Mechanical
• Plumbing
• Electrical
• Loss Prevention
fitness center
designstandards
Table of Contents
4B.1 Overview 202

4B.2 Arrival Area for Fitness Center 205
4B.3 Exercise Areas 206
4B.4 Coordination 209
definitions
without exception
or best practice

Marriott.
August 2021 marriott international. all rights reserved. Ritz-Carlton Reserve - CALA Fitness Center 201
4B.1 Overview
A. Program: Provide a Fitness Center for the property as defined by the project
Facilities Program and these design standards.
1. The Fitness Center allows guests to engage in the latest trends in

fitness available today. The center caters to the conditioned athlete and
the fitness novice. Current trends in the fitness industry are moving
towards more personalized fitness centers, where guests can perform
various fitness activities in spaces without feeling on stage.
2. The facility is designed with finishes consistent and complementary to

the Hotel design narrative, the Brand's Design Foundation and Fitness
Design Foundation.
3. Extend exercise opportunities to various locations using outdoor

adjacency's to expand the environmental experience. See <4A>.
4. Zones: Provide the following Fitness Center spaces as required by the

project Facilities Program:
• Arrival / Welcome Desk
• Amenities Station including filtered water and F&B display
• Exercise Areas (cardiovascular, strength, flex)
• Movement Studio
• Outdoor fitness
• Satellite fitness
B. Location: Centrally locate the Fitness Center, easily accessible from Villas and
Suites.
• Based on property location, extend exercise areas using outdoor
adjacencies for group activities such as yoga, meditation or private activities.
C. Manager’s Office: Provide a private Fitness Manager’s Office as required by

market conditions and the project Facility Program.
D. Storage: Provide a room to store small training equipment and other exercise
items.
1. Location: Locate near exercise areas.
2. Size: 5 m² (54 sq. ft.)
3. Features:
a. Shelving: Wall mounted, adjustable, wood
b. Lockable door
202 Fitness Center Ritz-Carlton Reserve - CALA marriott international. all rights reserved. August 2021
c. Resilient flooring
E. Amenities: Design places for guest amenities on built-in millwork or

casegood items. Examples include but are not limited to the following. See
the Brand Fitness Foundation for a complete list by brand.
1. Television: Provide 2, wall mounted, sized at 107 to 152 cm (42 to 60 inch)

flat panel; locate near strength training area. Verify with Brand Fitness
Foundation.
2. Towels: Provide millwork for work out, hand towels and soiled towel
disposal.
3. Fruit: Complimentary fresh, whole seasonal fruit (available during peak

hours).
4. Clock: Provide with second counter and mount on wall in each room of
the facility.
5. Cleaning Wipes Dispenser: For anti bacterial wipes.
6. Trash receptacle and recycle bins concealed in millwork.
7. Emergency Telephones: Provide house phones with direct dial to the

“Call Center” from the exercise room areas. See <2A>.
8. Power: Provide ample outlets, easily accessible for guest charging.
9. Headsets: Complimentary headsets for cardio equipment
10.Publications: Provide an area to display complimentary, current and

recent issues of fitness, health, or wellness publications
F. Design: Based on design narrative and location.
1. Circulation: To the extent possible, the Fitness Center plan provides

visual observation of Fitness Center circulation, a clear division of male
and female changing facilities (if provided) and clear paths of travel to
emergency exits.
2. Ventilation: Provide ventilation and maintain 65 degrees and 40 to 60%

humidity. See <15A>.
3. Privacy: Design locker, lounge, toilet and shower areas to minimize direct
lines of sight from exercise areas. Accommodate governing laws, customs
and cultural norms regarding privacy.
4. Artwork: Museum quality pieces, wellness inspired to express focus and

strength. Avoid literal references to sporting activities.
G. Audio: provide a professional quality sound system. See <13B>.
1. Music: Provide low volume (50 to 60 decibels) background music,
typically between 120 to 140 beats per minute for exercise areas. See
<13B>.
2. Location: Locate equipment on shelving in Audio Room adjacent to

Reception Desk or in Manager’s Office.
3. Speakers: Architecturally integrate speakers.
H. Lighting: A lighting designer is strongly recommended to coordinate

requirements for the lighting design and installation. Demarcate the various
zones through multilayered lighting for ambient and task lighting with
unique ceiling features using recessed and accent fixtures.
1. Locker, Exercise, & Service Areas: Utilize general illumination of warm

(triphospher, 2700 to 3000 K color) LED lights for good skin tones and
lower heat output.
2. Arrival Areas: Use indirect wall and ceiling lights on dimmers.
3. Dimmers: Provide individual dimmer controls for studio and exercise

areas.
4. Lighting Levels: See <15C>.

• Entrance Foyer: 10 to 15 foot-candle minimum.
• Cardio/Aerobics: 15-30 FC [150-300 lux] at floor
• Strength Training: 20-40 FC [200-400 lux] at floor
• Stretching: 10-30 FC [100-300 lux] at floor
I. Natural Light: Provide natural daylight through the use of full-height

windows, skylights and outdoor areas (while safeguarding the privacy areas).
J. Views: Incorporate views that amplify the sense of place and create an
immersive experience.
4B.2 Arrival Area for Fitness Center
A. Program: Provide an area that is an inviting introduction to the Fitness

Center to arrange appointments and to serve as a control point for Fitness
Center activities.
B. Entrance & Foyer: Identify the entry with a combination of signage, lighting
and a pair of glass doors. As a minimum, identify and announce the Fitness
Center location with an entrance portal. Provide with a direct view to the
Reception Desk.
1. Entrance Door: Control guest entry with an electronic access key

compatible with guestroom lock. See <16>.
2. Circulation: Plan circulation to avoid service traffic through the Arrival

Area.
3. Interior Design: Provide quality finishes in the entrance and Arrival Area.
Include artwork and decorative lighting.
4. Lounge: When required by the project Facilities Program, provide a

waiting area with seating for approximately four guests.
C. Welcome Station: Based on the size of the Fitness Center, provide a focal
point of the Arrival Area:
• Reception Desk: For large facilities, a staffed desk is necessary to provide
services and amenities for guests.
• Welcome Station: When a staffed desk is not required, provide a well
designed station for guest amenities.
1. Location: Position to allow direct access of arriving and departing guests

and for passive surveillance from the exercise areas.
2. Size:
• Reception Desk: A generous reception desk to accommodate two
attendants comfortably or two desks at strategic locations.
• Welcome Station: A continuous, generous counter for a easily
accessible amenities.
3. Finishes: A combination of millwork and stone with stone countertop.
D. Beverage Station: Complementary bottles are available from a glass front

refrigerator and / or filtered water dispenser.
E. Equipment: At the Reception Desk provide the following:
1. Beverages: Bottled water or other beverages are available from a
glass front refrigerator.
2. Provide glass front, counter height refrigerator for bottled beverage

display or chilled towels, when offered. Select equipment that is specific
to use.
3. Reception Desk:
• Accommodate computer, P.O.S. system and house telephone. Locate
controls for the Fitness Center TV, speakers and video systems.
• Welcome Station: House telephone only
4B.3 Exercise Areas
A. Program: Assigned areas generally accommodates the following core

functions:
1. Cardiovascular Area
2. Strength Training Area
3. Core Training and Stretching Area
4. Movement Studio
5. Satellite Fitness Locations: Strategically place in unexpected locations

for individual and group fitness programs. See the project Facilities
Program for the minimum number required.
• The sites may be a built palapa or an outdoor area.
• At a minimum, provide level ground with hardscaping.
B. Size / Area: At a minimum, size the facility to meet the following area criteria:
1. Size / Area - Main Fitness Center: 112 m² (1,200 sq. ft.) for 100 keys
2. Ceiling Height: 2.9 m (9'-6") minimum; proportionally higher in larger

spaces.
3. Equipment Clearances: Maintain space beside and behind equipment

based on the manufacturer's recommendation.
C. Cardiovascular Area: First area accessible from the Arrival Area and Locker
facilities. Provide a "health club quality" exercise environment.
1. Position and orient area to maximize natural light and to benefit from
exterior views. Where possible, include views to the swimming or other
recreational decks. Allow visibility to / from the Arrival Area.
2. Provide integrated or attached personal TVs on each piece of equipment

with licensed public content.
3. Equipment Clearances:
a. Treadmills: Maintain space behind equipment based on the

manufacturer's recommendation; approximately 1.8 m (6 ft.)
clearance minimum.
b. Provide 1.2 m² (13 sq. ft.) minimum clear floor space for each
equipment; 1.8 m² (20 sq. ft.) preferred.
D. Strength Training Area: Provide exercise areas to support many work out
opportunities with professional grade free weights, etc.
1. Lighting:
a. Provide higher lighting levels.
b. Downlights: Do not locate directly above stations where guests are

reclining and lights shine in their eyes.
2. Mirrors: Provide full height wall mirrors starting above wall power outlets.
3. Sound: Include background music. See <13B>.
4. Natural Lighting: Maximize natural lighting into the space through full-
height windows and skylights.
E. Equipment: Provide a state of the art Fitness Center offering guests with the
latest in training facilities and state of the art equipment. Provide exercise
equipment and features consistent with the property size and market based
on current MI operating standards.
1. Cardiovascular (Cardio) & Strength Equipment: Provide the acceptable

pieces listed in the Fitness Foundation.
a. Provide power and data for a personal TV screen attached to each

equipment. Contact Marriott International (MI) for equipment models.
2. Accepted Equipment Manufacturers: Matrix Fitness, Life Fitness and

Technogym. A service agreement is required for equipment maintenance.
F. Stretching and Core Area: Provide a semi-private, purpose built area with a
minimum of the following.
1. Size / Area: 5.6 m² (60 sq. ft.) minimum.
2. Equipment: Examples include but are not limited to the following:
a. Floor Mats: Two, 90 x 183 cm (3 x 6 ft.). Include storage or hooks
b. Stability Balls: 3
c. Ball Holder: Stainless steel, 3 ball rack
G. Movement Studio: Provide when required by the project Facilities Program. If
provided, isolate the area with an enclosed acoustical separation, and a
sense of privacy from other areas.
1. Activities: Accessible to guests taking classes or for personal activities.
2. Outdoors: Maximize introduction of controlled exterior views and natural

light. Locate with exterior adjacencies to allow for outdoor classes and
programs.
3. Mirrored Walls: Typically, mirrored wall with wall mounted ballet

barres (horizontal handrail). Include blocking in wall for attachment.
4. Audio / Visual:
a. Provide separate sound system, controlled in room. Integrate into

wall or cabinet with surround sound speakers.
b. Consider a drop down projection screen or large monitor for

scheduled or On Demand group classes. Include a wall mounted
touch screen control.
5. Lighting: Provide adjustable light levels for different mood requirements.
6. Quiet Zone: Consider a quiet room for personal meditation,

stretching or other relaxation needs. Include dimmable lighting.
H. Finishes:
1. Floor:
a. High quality wood or rubber floor at exercise areas with rubberized

material at free weights.
b. Solid hardwood flooring is an option throughout all areas except;

Core / Stretching and free-weights. Engineered hardwood flooring is
not an option.
2. Walls: Combination of accent vinyl wall covering, paint, one mirrored wall
and millwork. At exterior walls provide full height windows with
motorized solar shade.
3. Ceilings: Open, multi-leveled exposed ceilings, painted or smooth painted

gypsum board or plaster. A floating ceiling system is an option. No
acoustical ceiling tile
4B.4 Coordination

• Audio / Visual
• Mechanical
• Plumbing
• Electrical
• Loss Prevention
swimming pools
designstandards
Table of Contents
4C.1 Overview 212

4C.2 Swimming Pools - General 213
4C.3 Hot Springs / Whirl Pool 217
4C.4 Water Playground / Play Area 219
4C.5 Pool Mechanical Operation - General 220
4C.6 Equipment & Chemical Rooms 221
4C.7 Pool Accessories 222
4C.8 Pool Deck & Terrace Amenities 223
4C.9 Coordination 224
definitions
without exception
or best practice

Marriott.
August 2021 marriott international. all rights reserved. Ritz-Carlton Reserve - CALA Swimming Pools 211
4C.1 Overview
A. Program: Design and locate pools in a natural setting with nature inspired
shapes and indigenous features such as waterfalls, landscaping, plantings
and rock formations. At a minimum, provide the following.
1. Main Swimming Pool (the family pool)
2. Spa Pool: Serenity pool that is more secluded and experiential
3. Hot Springs / Whirlpools: Whirlpools are determined by market and if

provided, are separate from the swimming pool.
4. Suites & Villas: Individual private plunge pools
B. Locker & Shower Facilities: For the requirements to provide Toilet & Shower
facilities, see <4A>.
C. Size / Area: At a minimum, size pool facilities to comply with the project
Facilities Program. The exact size and type of facilities are based on the
following:
• Market analysis
• Climate
• Property location
• Local code restrictions
1. Main Pool - typically:

• 1.5 m² (18 sq. ft.) of water surface per key, minimum 375 m² (4,000 sq.
ft.)
• 2.75 m² (30 sq. ft.) of pool deck per key
D. Standards & Codes: Comply with the current edition of applicable governing
building, structural, mechanical and electrical codes and health regulations.
1. Comply with the current edition of the Model Aquatic Health Code
(MAHC).
212 Swimming Pools Ritz-Carlton Reserve - CALA marriott international. all rights reserved. August 2021
4C.2 Swimming Pools - General
A. General: Enlist a certified pool consultant / engineer to assist with pool

designs.
1. Large, Complex or Elevated Pools: When determining the pool structure,

consider the following:
• Speed of installation
• Structural loading and weight of pool
• Vertical and horizontal movement as a result of soil or building
movement
• Earthquake zones
• Drainage system redundancy if pool is located over an occupied area.
B. Planning: Locate exterior pools with exposure to direct sun light and
protected by wind.
1. At ocean properties, place between the hotel public spaces and the
beach. Create pathways to connect the pool and the beach.
2. In resort properties, place exterior pool at the focal and most prominent
location. Locate the primary pool to provide access from the guestroom
wings.
3. Rooftop: At urban sites with limited area, consider a rooftop or

terrace pool for an outdoor pool. Coordinate with <16>.
C. Access Control: Develop a program to secure the perimeter of swimming pool

and whirl pool areas during after hours and unauthorized use based on the
following.
1. Marriott Loss Prevention review. See and <16>
2. Operational logistics and location of pools and recreation areas.
3. No path of building emergency egress through the swimming pool and

whirl pool area.
4. Primary access point for guest arrival is toward the shallow end of the
pool.
D. Control Features: Based on the Loss Prevention program, provide controlled

access to pool perimeters and recreation areas using one or more of the
following features:
1. Barrier: Provide 1.2 m (4 ft.) minimum high barrier (fence or landscape

hedge) when the pool is within the confines of the hotel or 1.5 m (5 ft.)
minimum high barrier when bordering adjacent properties.
2. Doors: To limit access by unauthorized persons or control access at

unauthorized times, provide electronic lock mechanism to pool enclosure
and whirl pool areas. See <16>.
3. Gates: To limit entry by small children, provide child resistant gate

hardware in compliance with the following:
a. Provide self-closing and latching gate with release hardware.
b. Locate the hardware on the pool side of gate and install 137 cm (54
inch) minimum from bottom of gate.
c. When the hardware is located less than 137 cm (54 inches) from the
bottom of the gate, install the device at least 8 cm (3 inches) below
top of gate.
d. Design gate and barrier without an opening greater than 13 mm (1/2

inch) within 46 cm (18 inches) of the self-latching hardware.
E. Signage: Provide regulatory, safety and “No Diving” signage. See and
<16>.
F. Pool Designs: Mechanical and structural engineers or a qualified swimming

pool design / build provider and project team consultant develops the
mechanical operation system and pool structural design.
1. Structure: Provide poured-in-place, shotcrete or pre-fabricated stainless

steel shell based on the most suitable solution for the site considerations.
• Finish: Applied cementicious plaster on concrete, tile or factory PVC
bonded solution.
• Select for long term durability and ease of maintenance
• "Bag" liner solutions are not acceptable
• Warranty: 5-year for waterproofing elements covering leaks and
delamination
• Accepted Manufacturer: Myrtha Pools (for panel system)
2. Configure swimming pool to facilitate simultaneous usage by

recreational bathing and lap swimmers.
a. Maximum Pool Depth: 1.5 m (5 ft.)
b. Minimum Pool Depth: 1.0 m (3'-4")
c. Maximum Slope of Pool Bottom: 1 to 12
3. Minimum Pool Depth Area: Approximately 15 to 20 percent of the total

pool area.
4. Pool Perimeters: Fully accessible for general maintenance, life saving and
rescue purposes.
5. Diving is prohibited.
6. Pool Entry: Provide a walk-in / stepped entry with accessible compliant

handrails at primary access point for guest arrival at pool, at the shallow
end of pool, with additional stairs or ladders every 23 m (75 ft.) around
pool perimeter. Include railings on both sides of stairs or a central
handrail at small stairs.
7. Steps: Provide 5 cm (2 inch) slip resistant edge, contrasting in color on

vertical and horizontal nose of each pool step and bench.
8. Accessibility: See governing accessibility requirements, <GR1>.
9. Accessories: Slides, swimming tunnels and bridges are prohibited unless

reviewed and accepted by Marriott Risk Management. See <16>.
10.Coping: Provide a continuous coping band with integral hand and finger
grip at the pool edge consistent with the project paving and hardscape
materials. Use pool coping compatible with the finish texture and
material used for the slip resistant, pool deck paving.
11.Skimmers: NSF approved, in-wall skimmers, if provided. Verify the

surface water removal rates to ensure that the correct number of
skimmers are installed.
a. Quantity: 2 minimum; 1 for every 38 to 45 m² (400 to 500 sq. ft.) of

water surface, typical.
b. Covers: Provide cover to match pool deck to conceal skimmer cover.
c. Equalizer Lines: Design in compliance with the Virginia Graeme Baker

Pool and Spa Safety Act.
d. Gutter:
• Larger pools may require a continuous perimeter gutter by
• Rim Flow or Vanishing Edge: Options depending on the size of the
pool and design objectives,
12.Return Inlets: Quantity, size and spacing is dependent on occupancy load,

pool volume, turnover rates and governing codes.
• Typically, locate at 4.5 m (15 ft.) intervals along the pool perimeter
wall.
• Sidewall inlets or floor inlets may be used.
• Place to maximize water recirculation and allow for ease of future
maintenance.
13.Lighting: Provide underwater lighting with energy efficient LED lights. See
<15C>.
a. Protection: Ground Fault Circuit Interrupter (GFCI)
b. Circuit: Emergency
G. Pool Deck Design:
1. Deck Width: Provide a minimum of 1.2 m (4 ft.) at pool perimeters for

rescue assistance circulation. Provide 1.5 m (5 ft.) at accessible required
access paths. Not less than 3 m (10 ft.) at any point with seating.
2. Deck Slope: Slope away from pool to perimeter drains or deck drains at a
minimum of 2% (2:100) (1/4 inch per foot) and a maximum as allowed by
governing code. Standing water on pool deck is not permitted.
3. Deck Drains: Install flush to deck finish surface.
4. Deck: Provide slip resistant deck finish. See <16>.
5. Concrete & Carpet Finish: Smooth troweled concrete finishes and carpet
are not permitted at patios, walkways, pool decks or areas where people
are circulating with wet feet.
6. Deck Joints: Seal deck joints with color matching elastomeric adhesive
sealant with superior chemical and mold resistance, rated for pool use.
Do not use wood divider strips.
7. Decorative Fittings & Nozzles:

• Above water line provide a Corrosion PRN value equal to, or greater
than, ANSI 316 stainless steel.
• Below water line provide suitable plastic composites with chemical
resistance equal to, or greater than, SCH 40 PVC pipe.
8. Shower / Foot Wash: Provide shower head and drain as required by

governing authority or when pool is adjacent to a beach or play area to
avoid sand and soil on pool deck and in pool. Design a decorative
solution consistent with design narrative and strategy.
9. Lighting: Locate lighting at pool perimeter to avoid maintenance /

replacement activities over the water surface.
H. Depth Markings: Indicate water depth in meters and feet, using permanent
materials, at swimming and whirl pools.
1. Letters / Characters: Minimum 10 cm (4 inch) high; in contrasting color to

tile.
a. Incorporate NO DIVING international logo tile signs adjacent to each
depth marker.
b. Paint-on characters are not acceptable.
2. Marking Placement: Space markers no more than 7.6m (25ft.) intervals

and arranged to be uniformly located at irregularly shaped pools.
a. Depths / Shapes: Place pool markings at maximum and minimum

depths, all points of slope change, and at every 30 cm (1 ft.) of depth
increment; also place at major deviations in shape.
b. Vertical Pool Walls: Place in upper most position; easily readable from
water side.
c. Horizontal Surface: Place within 46 cm (18 inch) of water’s edge and

positioned readable while standing on deck facing the water.
d. Slip Resistance: Provide for horizontal depth markers.
e. Depth Markings
4C.3 Hot Springs / Whirl Pool
A. Program: Not a Brand requirement. See project Facilities Program for

requirements. If provided, meet the following criteria.
1. Design pools in a natural setting that is part of the landscape to create a

spa-like feeling. Design a nature inspired shape that allows for guests to
sit in many areas of the pool; not in a group setting.
2. Size: Size to easily accommodate 20 people; 0.91 m (3 ft.) deep.
B. Location: Locate near but separate from Swimming Pools. Provide

ample deck space for entering and exiting with the same deck criteria as
Swimming Pools.
C. Slip Resistance Factor: For decks, copings, benches, and pool floors, see
<16>.
D. Heating: Include heating equipment to maintain 40º C (104º F) water
temperature with an in-line thermometer graded in 1º C (2º F) intervals
installed in the filter room between the filter and heater.
E. Equipment: Locate whirl pool mechanical equipment in a designated,

programmed room unless otherwise approved by the Owner and accepted
by MI.
1. Pumps: Provide separate pumps for circulation and jet supply. Equip
pumps with programmable, variable frequency drives (VFD) for energy
savings.
2. Suction Outlets: To avoid entrapment install suction outlets in

compliance with the U.S. Pool Safety Act (Virginia Graeme Baker Pool and
Spa Safety Act).
3. Decorative Fittings & Nozzles: Provide plastic composite or stainless

steel, corrosion resistant metal or bronze plumbing fittings and nozzles.
4. Air Injector: Install for jet action during whirl pool use.
5. Jet Timer: Provide a 15 minute time switch to permit users to activate

whirl pool jets. If air blower is provided, interlock timer with air blower
and jet pump. Locate timer so that the whirl pool user is required to exit
the pool to reactivate.
6. Stop Button: Provide emergency stop button adjacent to jet timer,

interlocked to the whirl pool pump and jet pump.
F. Signs: Include regulatory and safety signage. See and <16>.
4C.4 Water Playground / Play Area
A. Program: See the project Facilities Program for Water Playground / Play Area
(splash pad) or Children's Pool (alternate) requirement.
B. Resorts: Leisure markets may require one of the following water play areas
for children:
1. Playground / Area: An MI preferred accessible water play amenity for

children.
a. Pad & Base: Reinforced concrete with a durable, slip resistant finish
(see <16>). Provide a resilient material flooring approved for use in
pool environments.
b. Features: Provide a variety of water experiences (water jets, waterfalls

/ showers, fountains / bubble beds, wade-in pool, etc.) proportioned
to the facility.
c. Sanitation & Filtration: Provide a dedicated system. See “Pool

Mechanical Operation - General”.
• Turnover Rate: Less than 2 hours
• Sanitation: Traditional system with an ultra violet (UV) bacteria
mitigation system on the water supply at the pump.
d. Diverter Valve: Provide on the drain line to divert rain water, wash-
down water and run-off to the storm water system.
e. Controls: Consider an activation bollard and computer system

that allows guests to turn the features on and off.
f. Disability Access: Required. Typically provided if the pad is a single

level design.
2. Children’s Pool: Provide as an alternate to the Play Area, if approved by

MI.
a. Filtration: Provide a system dedicated to the children’s pool.
b. Depth: Typically 46 cm (1′- 6″) maximum
c. Disability Access: See <GR1> for Code and Accessibility compliance.
d. Deck Space: Design adequate deck space for observation of children

and for appropriate furniture.
e. Finishes: Exterior ceramic tile finish at bottom in mural pattern and at

sides.
4C.5 Pool Mechanical Operation - General
A. Safety Features: Design and construct pool details and equipment to prohibit
hazards from tripping and slipping. Design to avoid entrapment of clothes,
hair and people in compliance with the U.S. Pool Safety Act (Virginia Graeme
Baker Pool and Spa Safety Act).
B. Pumps: Provide recirculation, filtration, water treatment and pumping

system to maintain water in a clear, sanitary condition with a minimum
amount of maintenance.
1. Provide energy efficient pumps.
2. Provide pumps in standard sizes to simplify pump procurement and

replacement.
C. Filtration: Provide a separate system for each pool and whirl pool. Include
NSF approved sand filters or Regenerative Media filters. Generally, provide a
minimum system filter flow rate of one water turnover in 5 hours for pools
and in 20 minutes for whirl pools. However, based on the type of pool use,
verify the exact turnover flow rate with local laws
D. Treatment: Provide sanitation and water treatment in compliance with the

Model Aquatic Health Code (MAHC) and treatment type as required by M.I.;
saline is required. Chlorinated pools are not allowed, and do not use chlorine
gas. Provide automatic, adjustable injection system with test kit.
E. Heater: Provide heating for whirl pool and indoor swimming pools. Provide
heating for outdoor swimming pools unless outdoor climate maintains water
above design temperature.
1. Provide high efficiency heaters (with sealed combustion chamber and

ducted, exterior combustion air to avoid pool chemical corrosion)
integrated with heat recovery system using the pool dehumidification
system. See <15A>.
2. Provide water temperature controls for the area's typical or extreme

climate conditions. Provide constant design temperatures:
• Pools: 29º C (84º F)
• Whirl Pool: 40º C (104º F)
• Temperature Rise: 0.25º C (0.5º F) per hour
F. Signage: Coordinate with <16> for applicable signage.
G. Plumbing – General:
1. Pipes and Fittings: Provide Schedule 40 PVC for pools and whirl pools.
2. Fresh Water Supply: Copper or CPVC Schedule 80
3. Heater Supply and Return: Copper or CPVC Schedule 80
4. Pipe Size: Do not exceed flow velocities required by codes and the
following:
a. Velocity through open area of return: not to exceed 3 m / sec. (10 ft. /
sec.)
b. Velocity through suction lines: not to exceed 1.8 m / sec. (6 ft. / sec.)
5. Underground Pipe: Solvent welded connection only. Threaded or flanged

connection are not permitted.
6. Testing: Prior to back filling, pressure test at a minimum of 1.7 bars

(25 psi) for a minimum of 24 hours. Maintain pressure on pipes during
back filling to verify pipes are not damaged.
4C.6 Equipment & Chemical Rooms
A. Location: Locate the Pool Equipment rooms close as feasible to pool and
whirl pool, and away from guestrooms, residences, meeting rooms and other
public spaces to avoid the transfer of noise and vibration.
B. Drainage: Provide a sump or other positive drainage.
C. Storage / Maintenance: Provide storage space for maintenance supplies and

equipment. Avoid moving pool equipment and water treatment materials
through public spaces.
D. Eye Wash Station: Connect to tepid, piped water system. Locate near
chemical handling with unobstructed access. See <15B> and <16>.
E. Construction:
1. Floor: Concrete, hardened and sealed
2. Secure and mount pumps and heaters on raised housekeeping

pads.
3. Walls & Ceiling: Provide water resistant materials and epoxy painted
finish.
F. Plumbing:
1. Support and secure with corrosion resistant fasteners and

accessories.
2. Clearly label and color code with flow direction arrows.
3. Install to avoid tripping hazards, head height obstructions and
obstructions to equipment service.
G. Ventilation: See <15B>.
4C.7 Pool Accessories
A. Deck Equipment: Additional equipment may be required by local code. At a

minimum, provide the following.
1. Grab Rails
2. Stair Hand Rails
3. Life Guard Chair (only if required by governing authority)
4. Deck Mounted Stair Rails
5. Permanent Accessibility Lift (each pool area)
6. Deck Anchors
7. Escutcheon Plates
B. Maintenance Equipment:
• Pool Cleaning System - vacuum with hose and robotic cleaner (dedicated
vacuum ports - not recommended)
• Nylon Brush
• Telescopic Pole
• Stainless Steel Brush
• Zinc Anodes (cathodic protection)
C. Safety Equipment: Additional equipment may be required by local code.

• Life Buoy with throw line equal to the pool width
• Life Hook (Shepard's hook) and pole
• First Aid Kit
D. Telephone: Provide a house phone. See <13A>.
4C.8 Pool Deck & Terrace Amenities
A. Program: Provide exterior designs and amenities that are compatible with
the project’s design narrative and location.
• See the Brand Design Foundation.
• See <4A> for Pool & Beach facilities.
B. Landscape: Provide sophisticated landscaping at outdoor pool and

sunbathing deck areas that is appropriate to the climate, space available,
and project concept.
1. Utilize landscaping to provide quiet and public areas and shady and
sunny zones.
2. Outdoor Terraces: Consider terracing or elevated decks for lounging

and seating at the pool and beach. Avoid a sea of lounge chairs. Use
landscaping, terracing or architectural detailing to create a sense of
place.
C. Walkway Access: Paths to pool; 1.5 m (5 ft.) wide to allow two persons to pass
or walk side-by-side.
D. Attendant Kiosk: Provide pool attendant’s, towel and sundry issuance kiosk
at primary point of access to pool compound; position to permit passive
observation of the swimming pool, children’s pool, and whirl pool.
E. Deck / Terrace / Beach Furniture: Provide aluminum, or other MI approved,

stackable deck lounge furniture for appropriate seasonal climates.
1. Chaise Lounge Quantity: 1.5 to 2 per key. MI designates specific count.

Warm climates and resorts may require higher quantity based on
demand. Typically, provide distribution as follows:
• 50% Pool deck. Reversible, solution dyed, covered, upholstered
cushion is required.
• 20% Lawn. Reversible, solution dyed, covered, upholstered cushion is
required.
• 30% Beach (when applicable, otherwise 80% on deck). Beach chairs
require a sled base and reversible, solution dyed, covered, upholstered
cushions.
• 15% of total Lounge chairs are located in cabanas.
2. Beach Cabana Lounge Chairs:

• Quantity: 1 per 15 keys
• Provide single or double lounge chairs based on cabana size.
• See <4A> for Cabana types and criteria
3. Additional Chairs, Tables, Cabanas and Umbrellas: Base quantity on
facility size, market demand, food and beverage type, and location.
4. Furniture & Amenities:

• Towel rack
• Hamper
F. Telephone: Mount house phone on fence in weather-proof box located at

entry gate. See <13A>.
4C.9 Coordination

• Mechanical
• Plumbing
• Electrical
• Loss Prevention
spa
designstandards
Table of Contents
4D.1 Application 228

4D.2 Planning Parameters 229
4D.3 Design Parameters - General 231
4D.4 Space Planning 236
4D.5 Entrance Access 238
4D.6 Spa Retail 238
4D.7 Consultation / Concierge Office 242
4D.8 Administration Offices 243
4D.9 Spa Salon 248
4D.10 Café (option) 259
4D.11 Attendant Station - Men & Women 260
4D.12 Storage 262
4D.13 Lounge / Waiting Area – Men & Women 262
4D.14 Co-ed Lounge (Conservatory) 264
4D.15 Locker Rooms 265
4D.16 Toilets (Locker) 268
4D.17 Grooming Areas 268
4D.18 Showers 270
4D.19 Wet Lounge 272
4D.20 Steam Room 274
4D.21 Steam Generator Room 276
4D.22 Sauna 277
4D.23 Warm Plunge Pool 279
4D.24 Cool Plunge Pool (Option) 280
4D.25 Swimming Pools 280
4D.26 Whirl Pool 281
4D.27 Massage - Treatment Room 282
4D.28 Facial Treatment Room 286
4D.29 Couples Massage Room 290
4D.30 Couples Massage Suite 290
4D.31 Wet Treatment Room 292
4D.32 Deluxe Wet Treatment Room 296
4D.33 Hydrotherapy Room 296
4D.34 Dispensary 297
4D.35 Toilet (Treatment Area) 299
4D.36 Pantry 299
4D.37 Professional Product Storage 300
4D.38 Toilets 301
4D.39 Janitor 302
4D.40 Circulation 303
4D.41 Linen Staging 306
4D.42 Linen Closet 309
4D.43 Soiled Linen 309
226 Spa Ritz-Carlton Reserve - CALA marriott international. all rights reserved. August 2021
4D.44 Equipment Room 310
4D.45 Audio Room 310
4D.46 Employee Break Room 310
4D.47 Coordination 312
definitions
without exception
or best practice

Marriott.
August 2021 marriott international. all rights reserved. Ritz-Carlton Reserve - CALA Spa 227
4D.1 Application
A. Overview: The Spa Design Standards have been prepared by Marriott

International, Inc. to communicate spa facility minimum standards for the
design of a Spa Facilities.
B. Design Team: The Spa Design Standards are intended to be used and applied
by a knowledgeable and qualified spa consultant and design team.
1. Consultant Selection: Selecting an appropriate spa consultant to

assist with planning, programming and designing the spa project is an
important, initial decision that directly affects the success of the spa
design process.
a. Select the spa consultant as early as possible to benefit from the

spa consultant’s experience.
b. MI maintains a list of recommended spa consultants who are

familiar with Brand Standards Philosophy and Design Standards for
contract by the project Owner.
c. Contact Spa Operations for a current list of spa consultants.

Access to information for consultants, equipment, supplies,
treatment room details and utility requirements are available on the
Marriott intranet site (MGS).
d. Spa Consultants do not typically provide interior designer

services. A spa specific interior design firm is required to design the
spa facility, separate from the interior design firm hired for the hotel.
C. Market Study: A market study by ownership is required to program and

appropriately integrate the Design Standards.
4D.2 Planning Parameters
A. Overview: Typically, provided as a self contained amenity and environment.

Facilities are not shared with the Fitness Center.
• Visually and acoustically locate away from service and recreation activities
that would disrupt the serenity of the spa environment.
• Integrate spa facilities with the exterior and landscape. Connection to the
environs, physically and visually, creates an immersive Spa atmosphere.
Natural elements pulled directly from the surrounding environment are
incorporated into Spa treatments.
B. Design Concept:
1. Program: A design concept is developed as a result of the market

analysis, Facilities Program and project location. Plan and locate the spa
in an environment consistent with the concept. Design the spa to convey
an atmosphere of personalized attention, rejuvenation, escape and
comfort to provide a relaxing environment for spa guests.
C. Acoustics:
1. Program: Managing noise is essential for creating the appropriate

environment for delivering spa services to guests and for avoiding
conflicts with spa activities.
2. Site Plan: Position the spa to avoid sources of environmental noise such
as roadways, mechanical equipment, back docks and recreation courts. If
unavoidable, acoustically screen outdoor spa areas with garden walls
and landscaping.
3. Acoustical Consultant: If the spa is proposed to be located near sources of

noise or vibration (roadways, mechanical equipment, airport, etc.),
employ an acoustical consultant to evaluate the noise or vibration and to
develop a noise and vibration management strategy.
D. Smell: Evaluate sources of odors (kitchen exhaust, laundry exhaust, adjacent

land uses, etc.) and develop a site plan to avoid or mitigate odors that might
detract from the spa experience.
E. Site Views: Whenever possible, exploit views to exterior courtyards,

landscape areas and scenic vistas. It is important to integrate interior spaces
with exterior elements to relate the spa experience with natural light and
nature.
F. Natural Light: Natural light, essential for good health, is beneficial for
the more active areas of the spa. The spa site orientation should use natural
light opportunities, except in Treatment Corridors and Lounges that require
indirect lighting to set the stage.
G. Site Aquatics: Position exterior swimming pools and decks to permit

exposure to the sun for a majority of the day. Provide areas shaded from the
sun by incorporating landscaping, umbrellas and shade structures in the
design.
H. Climate & Weather: Evaluate the effect that the local climate and weather will
have on the selection of facilities, equipment and building materials.
I. Service Access:
1. Program: Spa services may be provided as a series of buildings and

experiences in a campus plan consisting of a central facilities building,
relaxation areas and a variety of interior or exterior treatment cabanas or
rooms.
J. Food & Beverage: Evaluate the proposed and existing food and beverage
programs to determine if the spa and hotel can benefit from sharing facilities,
employees and guests.
K. Retail: Spa retail is an integral department of the spa. Retail adjacency

to Spa Reception and guest access is key to this goal.
L. Access for Persons with Disabilities: Provide Spa access to persons with
disabilities as intended by the Americans with Disabilities Act (ADA) or
equivalent standard of the governing authority.
4D.3 Design Parameters - General
A. The 5 Senses: To be successful, a spa facility must involve and manage the
five senses of the spa guest: sight, hearing, smell, touch and taste. The five
senses are addressed as integral elements of the spa site plan, space plan,
interior design and operation. Incorporate the natural beauty of each
location utilizing indigenous elements whenever possible to create an
individual sense of place and to support the spa concept. Design Parameters:
Incorporate the following Design Parameters into every phase of the spa
design.
B. Sanitation:
1. Program: Spa guests assume a credible spa is impeccably clean and

sanitary. Any indication or perception (sight, smell, touch) to the contrary
will undermine the spa guests’ ability to relax and enjoy their spa
experience. Design the spa to promote a high level of sanitation.
2. Housekeeping: Provide adequate and easily accessible janitor and

housekeeping facilities to support frequent spa cleaning. Provide a
seamless, behind the scenes route for dirty / clean spa linens. Utilize
recycling receptacles where appropriate.
3. Finishes: Select finishes that are durable and easy to maintain in a clean
and sanitary condition.
4. Wet Areas: Select tile, stone or other materials that are impervious to
water and frequent cleaning.
5. Floors: Use light colored tile grouts; avoid white.
6. Green & Sustainable Materials: Where possible, use ‘green’ and

sustainable materials.
7. Ventilation: Ventilation capacities will typically exceed code requirements

and require careful zone planning to manage temperature, moisture and
odors.
8. Humidity: The heating and air-conditioning system must support

humidity reduction in wet areas and maintain a reasonable level of
humidity in dry areas.
9. Floor Drainage: Provide sloped floors and drains in “wet” areas (wet
lounge, shower areas, toilets, pool decks, hydro rooms, janitor closets,
steam room, kitchen, sauna, etc.) to assist with frequent cleaning.
10.Fabrics: Select furniture, window and wall treatment fabrics (consistent
with spa interior design) that are durable, capable of repeated
commercial cleaning and easy to replace.
11.Lighting: Provide proper lighting in the entire building for night cleaning
of the spa.
C. Acoustics:
1. Program: Managing sound transfer in the spa is essential for creating the
appropriate environment for delivering spa services to guests and for
avoiding conflicts between spa activities.
2. Site Plan: Position the spa to avoid sources of environmental noise such
as roadways, mechanical equipment and recreation courts. If
unavoidable, acoustically screen outdoor spa areas with garden walls
and landscaping.
3. Spa Plan: Space plan the spa to avoid acoustical conflicts between active
and passive activities.
4. Treatment Rooms: Treatment room areas require the highest level of

acoustical isolation of the spa areas.
5. Avoid placing the following facilities adjacent to treatment rooms.
a. Reception / Consultation Rooms
b. Plumbing Fixtures: showers, lavatories, toilets (not associated with a

Treatment Room).
c. Wet Room Shower
d. Administration
e. Employee Areas
f. Receiving / Service Areas
g. Fitness / Wellness Areas
h. Pedicure / Manicure
i. Pantries / Kitchens
j. Elevators
k. Mechanical or Plumbing Equipment rooms and chases
l. Place treatment room sinks on the wall farthest from shared

treatment room walls.
6. Acoustical Separations: Evaluate each spa area, the activities being

performed in each area and the adjacent use. Provide the appropriate
acoustical wall, floor or roof / ceiling system and opening or penetration
treatment required to prevent acoustical conflicts between activities. At a
minimum, provide the acoustical ratings indicated in this standard.
7. Water Features: Use water features to assist with acoustics, noise control
and promoting a relaxing environment. Design and provide water
features throughout the spa areas and facility. Design water features that
are quiet / subtle so that noise is not distracting. Consider environmental
and energy impact of water features.
8. Noise: Select equipment and materials to minimize noise that could

disturb spa guests such as:
a. Doors: Provide acoustical seals and silencers.
b. Hardware: Provide hinges and latches with quiet operation.
c. Cabinets: Provide silencers on drawers and doors. Use hinges and

drawer slides, designed for quiet operation.
d. Equipment: Select motorized and operable equipment that minimizes

noise.
e. Carts: Select wheel types to minimize noise.
f. Flooring: Use flooring that absorbs sound on areas where guests will
walk while wearing heels.
g. Public Corridors: Line floors with sound absorbent treatment, i.e.,

carpet, cork.
9. HVAC: Design heating, ventilating and air-conditioning systems to

minimize, sound transfer, noise and drafts. <14>.
D. Material Selection
1. Program: Select materials and systems that are inherently durable, easily
maintained and support the spa concept.
a. Wet Areas: Use masonry wall construction at shower, janitor, toilet,

sauna, steam, laundry, wet treatment, wet lounge and aquatic areas.
Walls in wet areas are subject to daily wash-down and high humidity.
b. Door and Frames: Typically, avoid use of hollow metal in wet areas.
E. Privacy
1. Program: Design the spa to provide a clear privacy division between the
sexes in areas where spa guests are disrobed (undressing or bathing).
2. Lounge / Waiting Area: Design separate Lounge / Waiting Area rooms for
men and women. Spa attendants of both sexes greet spa guests in this
area. Therefore, plan the area to avoid views into Locker, Grooming and
Wet Lounge areas.
3. Treatment Rooms: For operational efficiency, Treatment Room areas are

used by both sexes. Each Treatment Room is designed for the privacy of
the spa guest who may be disrobed. Small windows are beneficial if the
location, view and light are carefully designed and controlled.
4. Wet Lounge and Lockers: Avoid windows and skylights in areas where spa
guests are disrobed (undressing or bathing) unless the view is controlled
by window treatments or orientation. Avoid skylight views from adjacent
buildings.
5. Sightlines: Evaluate sightlines and avoid views from public areas into
private areas, assuming doors are fully opened. Baffled and angled door
entrances are recommended.
6. Mirrors: Evaluate the location of mirrors and reflective surfaces to avoid

indirect views that could compromise private areas.
7. Windows and Skylights: Evaluate views and sight lines from windows and
skylights to verify that private areas of the spa are not compromised.
F. Safety & Security
1. Program: Spa guests must enjoy a sense of privacy and security to

relax and enjoy their spa experience.
2. Circulation: Isolate the Spa from direct access by non-spa users through
uncontrolled entries and exits.
3. Perimeter Access: Evaluate the spa perimeter access and provide the
appropriate access control.
4. Slip Resistance: Evaluate floor and stair finishes and provide the
appropriate level of slip resistance.
G. Environmental Control: In order to address a variety of spa guest preferences

and spa activities, design spa facilities (particularly treatment rooms) to
permit flexible settings for temperature, ventilation, lighting and audio
systems.
H. Exterior Views: Whenever possible, exploit views to exterior courtyards,

landscape areas and scenic vistas. Consider integrating interior spaces with
exterior elements to relate the spa experience with natural light and nature.
Areas that may benefit from exterior views (subject to the privacy criteria
noted above) include:
• Spa Reception
• Corridors
• Wet Lounge (skylights)
• Waiting Areas
• Treatment Rooms (limited)
• Fitness / Wellness Areas
• Salon & Retail
• Food & Beverage Areas
• Employee Areas
• Administration
I. Lighting Design
1. Program: Artificial lighting design is a critical element of the spa

atmosphere that deserves the attention of a qualified lighting consultant.
The lighting design must be functional, energy efficient, flattering to spa
guests and supportive of the design concept and theme. Indirect lighting
is desirable.
a. The light concept for spa areas supports light and color therapy.
b. Use of dimming systems allows flexibility for different lighting

scenarios. Provide dimmers for guest areas of the spa so they can be
adjusted for guest comfort.
c. Provide warm, frosted, colored bulbs to create a peaceful and serene

environment.
2. Lighting Specialist: It is important to use a lighting specialist when

choosing the lighting for the spa. Consider using LED lighting in guest
areas that deliver color choices and changes by area to deliver a unique
spa environment.
J. Interior Design Concept
1. Program: The spa interior design firm develops a design concept as a

result of the Market Analysis, Facilities Program and project location.
Design and detail the spa, and select materials and furnishings consistent
with the Design Narrative. The minimum standards established for the
project shall meet those for a 5-star facility making it one of the best in
the world
2. Each Spa concept is inspired by a sense of place. The total experience

incorporates local rituals and customs, is indigenous, and follows the
Design Narrative. The Spa features a spectacular arrival, pool /
swimmable water features and freestanding treatment rooms with
ultimate privacy and serenity.
3. Spa Planning and Design Team: Coordinate the efforts of the entire team
to verify that the design concept is faithfully integrated into every aspect
of the spa facility.
4. Finishes: The finish selections indicated in this Standard are intended to

define the minimum required, functional quality level for finishes.
Coordinate the finish selections with the spa design theme and select
finishes of equal or better quality. When finishes that are dependent on
the substrate for success are selected make certain that the substrate are
appropriate for the application.
4D.4 Space Planning
A. Purpose: This section defines the spa space planning criteria (location,
relationships, adjacencies) for the spa’s functional areas. The design criteria
for each functional area is included in subsequent sections of the Standard.
1. Program: The spa space planning criteria included in this section

assumes a full-service spa. This criteria must be customized to address
the spa’s project Facilities Program.
2. Hotel Coordination: Back-of-House, service and related spa

functions may be shared with an adjacent hotel. Adjust spa planning and
program accordingly.
3. Principles: Spa space planning goals include:
a. Creating excellence in service and operational efficiency.

Optimize space planning for revenues.
b. Providing the guest with a remarkable experience that is as

important to the overall guest experience as the treatments
themselves.
c. Where appropriate, the design principles of feng shui to organize

space are utilized.
d. Spa “haven” elements engage customers from arrival to

departure.
4. Ancillary Spaces: The space planning criteria in this section

addresses the major functional areas of the spa. Each functional area may
include ancillary spaces that do not influence space planning and are not
included in this section. Refer to the related facilities section for design
criteria within the functional area.
5. Spa Users: Spa planning addresses a variety of spa users as follows:
a. Hotel guests (all facilities)
b. Fitness / Wellness Center (only) guests
c. Salon (only) guests (hotel & day use)
d. Spa Retail (only) (hotel & day use)
B. Spa Area Program: Consult the approved project Facilities Program, Spa Area
program and this Spa Design Standard to develop a project design program
that outlines the size and type of required spa facilities. As required by the
approved project Facilities Program, plan for the following facilities:
• Entrance Access
• Spa Reception
• Spa Retail
• Consultation / Concierge Office (if applicable)
• Administration Offices
• Reservations
• Salon
• Café
• Attendant Stations
• Lounge /Waiting Area
• Co-ed Lounge (Conservatory)
• Locker Rooms
• Toilets (Locker)
• Grooming
• Showers
• Wet Lounge
• Treatment Rooms
• Dispensary
• Toilet (Treatment Area)
• Pantry • Circulation
• Equipment Room
• Audio Room
• Janitor Closet
• Toilets
• Employee Break Room
• Linen Staging
• Linen Closet
• Soiled Linens
• Storage Areas
4D.5 Entrance Access
A. Spa Access: Provide guests a clear pathway to the spa with a sense of arrival
as guest enter a unique and engaging environment. Provide a haven of
relaxation with soothing sounds of water and specialty wall and ceiling
finishes.
4D.6 Spa Retail
A. The Spa Retail Opportunity: Spa Retail component is a key revenue

generating department of the spa facility. Retain the services of a retail
consultant to design for optimum display and sales. Retail provides an
opportunity to augment spa sales but, more importantly from the spa
guest’s point of view, the retail component is a critical feature of the spa
experience and permits the following:
1. Spa guests can extend the spa experience beyond their departure
through the purchase and use of spa products.
2. Spa guests can share the spa experience with others through the
purchase of spa products and logo items.
3. Spa retail can generate interest in spa services, increase profits and
extend the Spa Brand.
B. Retail Strategy and Design Criteria: The development of retail strategy and
design criteria for each spa requires a market analysis that evaluates a
variety of factors.
1. Retail Strategy: Evaluate the following:
a. Customer demographics
b. Spa size, location and theme
c. Competition
d. Hotel size and type
e. Adjacent retail outlets
f. Commissioned sales by attendants
g. Product selection and ability to test product
h. Mail order potential
C. Retail Review and Approvals: In order to avoid operational and visual
conflicts with the hotel, submit the following retail program features and
obtain MI approval.
1. Retail market study
2. Retail concept and merchandising
3. Retail location
4. Retail design
a. Entrance and storefront design
b. Graphics and signage
c. Interior and lighting design
d. Cash Wrap Desk (cash / wrap / support)
D. Spa Shop
1. Program: At larger spas, provide a dedicated retail shop as a spa amenity

that offers spa products, logo products, gifts and apparel as an extension
of the spa experience.
2. Space Planning:
a. Locate the Spa Shop contiguous with or adjacent to the Spa

Reception to expose arriving and, particularly, departing guests to the
retail opportunity.
b. Integrate the Salon and related retail to leverage retail exposure and
to provide a more varied retail experience.
c. When the Spa Shop is contiguous with the Reception Lobby, to fully
integrate spa and retail activities, provide a lockable storefront to
secure merchandise when the Spa Shop closes prior to the spa.
d. Locate the Point of Sales Station in a location that provides visual

observation and control of the shop.
e. Service: Ideally, provide direct access (out of guest view) to service

corridor for product delivery, such as UPS, etc.
3. Size: As required by the retail strategy and design criteria. See the Spa
Area Program.
4. Retail Program: A typical retail program includes the following retail

products:
• Treatment and skin care products supporting the spa menu
• Apparel
• Gifts
• Accessories
5. Design Features:
• Folded and hanging apparel; hanging displays
• Point of Sales Station
• Storage (cabinets) integrated into retail display
• Storefront (lockable) with ample windows or display areas to provide
exposure to spa guests
6. Dressing Room: Resort market segment
a. Location: Near Cash Wrap area to permit convenient sales assistance

and to permit passive observation of Dressing Room use.
b. Size: Meet Americans with Disabilities requirements.
c. Mirror: Full length
d. Seating: Bench or chair
e. Clothes Hooks: Required
f. Door: With privacy latch
g. Lighting: Warm, 2700K
h. HVAC: Provide proper temperature control and ventilation at dressing

room.
7. Cash Wrap Desk: Provide to support retail transactions and manage

customer activity. Provide the following:
a. Design: Similar to Spa Reception.
b. Location: Position to provide visual observation and control of the

shop and to provide guest service impact. Allow employee to face the
guest upon entry.
c. Computer (conceal from direct guest view).
d. P.O.S. Station with printer, card swipe, cash drawer, barcode scanner
(recessed, conceal from direct guest view)
e. Telephone
f. Counter for wrapping and bagging products at 90 cm (36 inch) height.
g. Audio controls (unless in office)
h. Lighting controls (unless in office)
i. Keep cash wrap supplies such as trash, bags, boxes, tissue and office
supplies hidden from the guest.
8. Retail Supervisor Office and Storage: Provide a desk work station at the
retail shop for activities associated with managing the spa retail
programs and storing inventory.
a. Size: 15% of retail area with a minimum of 5.6 m² (60 sq. ft.).
Additional locked storage is typically required for bulk deliveries and
mail order operations (if provided).
b. Features: Provide the following:

• Desk; chair; file cabinet
• Computer with printer
• Telephone and fax
9. Spa Shop - Finishes: Consistent with the retail strategy, design criteria,
spa theme and adjacent public circulation area.
10.Lighting: Essential for merchandising. Coordinate retail display, feature /

decorative and general lighting with interior design.
a. Dimmers: Provide lighting on dimmers to provide flexibility for retail

displays and time of day.
b. Retail Lighting: Avoid bright back lighting that places retail products
in shadow.
c. Controls: Locate lighting controls behind the desk or in the office. Do

not locate in public areas or within display walls.
d. Task & Feature Lighting: Provide feature lighting and task lighting
over the register area.
11.Utilities:
a. Point of Sales: At sales counter 13>
b. Telephone: <13A>
c. Computer: <13A>
d. Audio / Visual: Provide background music. <13B>
4D.7 Consultation / Concierge Office
A. Program: When applicable, provide a private office or alcove for spa

concierge to discuss spa services and programs. Relate the size and extent of
the facility to the potential revenue increase the area can generate.
1. Location: Position near Reception Desk to permit use as remote check-in

or information contact during peak use and to accommodate both male
and female guests.
2. Reception Desk: Locate with visual access to Reception Desk to permit

shared use of personnel when necessary and to allow spa attendants
immediate access to a private office to discuss personal and private
issues with spa guests.
B. Consultation Office (option): When applicable, provide a private office or

private alcove for spa consultation to evaluate spa guests and to discuss spa
services and programs.
1. Size: See the Spa Area Program.
2. Design:
a. FF&E: Desk and two or three chairs.
b. Computer and printer: For reviewing spa schedules and programs

with spa guests.
c. Storage: Provide a cabinet or shelving unit to store and exhibit spa

marketing and program information.
3. Finishes:
a. Floor: Wood or bamboo, carpet, stone
b. Base: Wood, stone; coordinate to match flooring.
c. Walls: Paint, wallcovering
d. Ceiling: Painted gypsum board
4. Lighting: Combination of desk lamp, decorative wall sconces, picture

lights and ceiling down lights.
5. Utilities:
a. Computer: See <13A>.
b. Telephone: See Chapter <13A>.
C. Concierge Office (option): When applicable, provide an enclosed office for the
spa concierge station and related information and brochures. Typical front of
house office setup.
2. Design:
a. Concierge Desk: Counter or desk with drawers; chair
b. Storage: Base cabinets, counter space, wall cabinets and storage

units. All with adjustable shelves and lockable doors to secure
equipment and supplies.
3. Finishes:
a. Floor: Wood or bamboo, carpet
b. Base: Wood, stone; coordinate to match flooring
c. Walls: Paint, wallcovering
d. Ceiling: Painted gypsum board
4. Lighting: Downlights; task lights, decorative lamp at desk.
5. Utilities:
a. Data: Computer and printer; see 13A >.
b. Telephone: Desk; see Chapter <13A>.
4D.8 Administration Offices
A. Program: Staffing levels and responsibilities vary based on spa type, size,
location and services offered. Staffing and administration functions (security
housekeeping, accounting, engineering and maintenance) may be shared
with the hotel or outsourced. Adjust the administrative program accordingly.
B. Location:
1. Spa Reception: If space is available, locate the Administrative

Offices near Spa Reception to permit passive observation of spa
activities, to assist with customer relation issues and to assist with
reception activities during peak check-in periods. Administration Offices
are Front-of-House.
2. Suite: When possible, plan the Administrative Offices as a

consolidated suite of offices to facilitate communications and to share
equipment, facilities and staff.
3. Entrance: The entrance to Administrative Offices does not require

direct exposure to spa guests and should not be featured as an element
of the Spa Reception.
4. Divided Suite: If it is not possible to locate Administrative Offices in one

suite, group functions as follows:
a. Spa Director; Assistant / Reception
b. Spa Managers; Retail Manager
c. Reservations Director; Reservation Staff
d. Remote Locations: Locate administrative functions as close as

possible to spa functions. If Administrative Offices are located on a
different level, provide stairs and elevator service to provide
management with convenient access to spa facilities.
C. Size:
1. Initial Planning: Allow 5% of the spa area for administration, subject to

the administrative program variables listed above. Verify with the Spa
Area Program.
2. Ceiling Height: 2.4 m ( 8 ft.)
D. Finishes: Spa guests may visit the Administrative Offices. At a minimum, the
Administrative Reception and Spa Director’s Office finishes should reflect
the front-of-house décor.
1. Floors: Carpet
2. Walls: Painted
3. Ceiling: Acoustical tile
E. Lighting – General: Combination of ceiling fluorescent and accent lights,

supplemented with task lights.
F. Technology - General:
1. Computer Workstation: At each desk
2. Telephone: At each desk
G. Director: Provide an enclosed office to accommodate confidential

conversations, small meetings and management activities. Front of House
setup.
1. Space Planning: Near entrance of suite.
3. FF&E:
a. Desk; chair; file cabinet
b. Conference table (small); 4 chairs
H. Assistant / Reception: Provide a desk and reception area to perform

administrative duties and receive guests and employees.
1. Space Planning: Adjacent to Spa Director’s office
3. FF&E:
a. Desk; chair; file cabinets; bookcase
b. Reception chairs (2 minimum) small table
I. Marketing Coordinator: Provide an enclosed office as required by the

management plan. Generally, the office is required at spas of 1000 m² (10,000
sq. ft.) and larger.
1. Space Planning: Locate near Spa Director and Reservations.
3. FF&E:
b. Guest chair; bookcase
c. Layout table
J. Managers: Provide open office workstations for activities associated with

managing spa programs and purchasing. Quantity of stations is dictated by
the management plan. Typically requires 2 to 4 positions but larger spas may
require more.
2. FF&E:
b. Computer; printers
c. Acoustical furniture partitions
K. Reservations: Provide office with 3 to 6 workstations to accommodate

reservation agents activities of booking advanced reservations by telephone,
fax and Internet. Reservations are the “heartbeat” of spa driving revenues.
1. Space Planning: Stations: For initial planning, assume one
reservation station + one reservation station for every 8 Treatment
Rooms (ex. 16 Treatment Rooms = 3 stations).
2. Location:
a. Locate near the Spa Reception desk to permit sharing information

and sharing staff with Reception during peak check-in periods.
b. Locate near the Spa Manager or Marketing Coordinator.
c. Position so that entrance to Administrative Offices does not require

guests to walk through the Reservation area.
d. Locate in an enclosed office or in an acoustically isolated area to

permit reservation agents to talk to spa guests without distractions
from adjacent office activities.
e. Locate adjacent to administrative work center to permit immediate

access to computer printer and fax. If not possible, provide a
dedicated computer printer and fax at the Reservation area.
f. If possible (or required by law) provide exterior views and

natural light for the benefit of agents.
4. Features: Provide the following at each station:
a. Chair: Ergonomic office chair for the long term comfort of the
agent. Equip chair with caster wheels, high back, height adjustable,
adjustable arm rests, upholster seat and back.
b. Work Station: Counter height; 71 cm (28 inch). Keyboard height:

62 cm (24 inch). Provide acoustical baffles between station positions
at a minimum.
c. Computer system
d. File Cabinet and Drawers: Lockable for reference materials.
e. Telephone: Automatic Call Distribution (ACD) similar to hotel

reservations - see <13A>. Provide additional phones for confirmation
and operational calls.
f. Bulletin Board: Wall mounted for notices at common area.
g. Clock: Wall mounted in common area with power outlet.

Consider atomic clocks throughout spa.
L. Support Areas:
1. Work Center: Provide a counter for centrally locating office
equipment and facilities for use by the administrative group.
a. Space Planning:
• Centrally located for access by administrative group.
• If administrative areas are divided, facilities may need to be
duplicated in each area.
b. Size: See the Spa Area Program.
c. FF&E:
• Counter: 0.9 m (3 ft.) height; high-pressure laminate
• Cabinets: Base and wall for storage; wood
• Copier, FAX, Printer
• Coffee station
2. Storage Closet: Provide a lockable enclosed storage closet to store and

secure office supplies, equipment and printed materials.
a. Size: See the Spa Area Program.
b. Provide shelving.
3. Server Room: Provide an enclosed, secure room for the computer and
audio server. See <13B>.
a. Size: Verify based on equipment size and clearances.
4. Finishes:
a. Floor: Vinyl composition tile (static resistant)
b. Base: Resilient base
c. Walls: Painted
d. Ceiling: Accessible acoustical tile
4D.9 Spa Salon
A. The Spa Salon: If required by the project Facilities Program, provide a chic,
tranquil and hip salon experience, reflecting an upbeat atmosphere. Design
salon as a lock out business within the spa to serve as a leased out salon if
necessary.
B. The Spa Salon Opportunity: The salon component of the spa facility
provides an opportunity to augment spa sales. More importantly, from the
spa guest’s point of view, the salon component provides spa guests with
the opportunity to enhance their appearance and enjoy personal grooming
services. A spa and spa salon can mutually benefit from cross traffic and
should be designed and located accordingly. Refer to the “Spa Functional
Flow Chart”. Locate the Salon adjacent to or near the spa reception area.
C. Salon Strategy and Design Criteria: The development of a salon service

strategy and design criteria for each spa requires a market analysis that
evaluates a variety of factors. Utilize a Salon Designer that is experienced
with salon operations and design.
1. Salon Service Strategy: Evaluate the following:
a. Spa Size
b. Spa location and theme
c. Competition
d. Hotel size and type
e. Adjacent retail outlets
f. Management (by hotel, spa or concession)
g. Financials
2. Design Criteria: Determined by:
a. Salon Strategy defined above
b. Space available
c. Salon location
d. Point of Sales (display window, reception, counter)
3. Concessions: If salon services are intended to be provided by a third

party, integrate concession design criteria in the facility plan as early as
possible.
D. Salon Review and Approvals: In order to avoid operational and visual
conflicts with the spa and hotel, submit the following Salon program features
and obtain approval.
1. Salon market study
2. Salon concept and merchandising
3. Salon location
4. Salon design
a. Entrance & storefront design
b. Graphics and signage
c. Interior and lighting design
E. Spa Space Planning:
1. Circulation: The net areas listed for salon functions do not include
general circulation areas required to circulate between functions.
2. Entrance: Locate adjacent to Spa Reception to promote the Salon as a

spa amenity. The Spa, Spa Retail and Salon mutually benefit from cross
traffic.
3. Locker Access: Provide direct access from the Women’s Locker /

Relaxation to the Salon so that women in their robes do not have to walk
through the Spa Reception area to enter the Salon.
4. Exterior Entrance: The Salon may benefit from a “street” exposure, if

available.
5. Locate separate from the Spa Treatment areas.
6. Men & Women Areas: Provide separate areas for men when required by
market or culture.
F. Salon Spaces: Consist of a combination of the following salon facilities:

• Salon Entry
• Salon Reception & Retail Display
• Office (option)
• Styling / Cutting Stations
• Barber Stations (optional)
• Processing Stations
• Shampoo Stations
• Makeup Stations
• Salon Dispensary
• Linen Storage
• Dressing Room
• Toilet
• Manicure Stations
• Nail Drying Stations
• Pedicure Stations
• Hospitality Station
G. Salon Entry: Consistent with the spa design concept, provide an inviting
salon entrance which promotes the salon as an amenity to the spa
experience. Provide a chic, tranquil and hip salon experience reflecting an
upbeat atmosphere.
1. Space Planning:
a. Spa Reception: Typically, position the Salon Entry adjacent to or

within the Spa Reception to promote the salon as a spa amenity and
to increase retail exposure. For small spa facilities, the spa reception
desk can manage the salon, eliminating the need for a second desk in
the salon.
b. Exterior Entry: Generally, the salon will benefit from “street”

exposure, if available in urban areas. Typically, avoid locations where
the entrance is difficult to locate.
c. Women’s Locker Access: Since a majority of salon guests are

women, provide convenient access to the Salon Entry from the
women’s locker (a private entrance is ideal).
d. Retail Exposure: Consider positioning the Salon Entry adjacent

to hotel or public circulation if dictated by the Salon Service Strategy.
e. Odors: Locate, design and equip the Salon to prevent hair care and
grooming odors from migrating into the spa or other occupied areas.
At a minimum, maintain the Salon ventilation system with negative
pressure and exhaust to the exterior, remote from spa exterior
facilities.
2. Size: Entrance and Retail Display; as required by retail strategy & design
criteria.
3. Finishes: Chic yet elegant, include use of curved walls and upscale
finishes.
4. Lighting: Provide accent lighting to feature entry and retail products.

Salon lighting is critical to operations and service delivery.
H. Salon Reception: Provide a comfortable reception area for greeting salon

guests, for waiting guests and for sales transactions.
1. Space Planning:
a. Position adjacent to the Salon Entry. Reception Desk is the focal point
of the area.
b. Salon Retail: A retail display, integrated with the Reception area

design, offers salon guests an inviting opportunity to passively shop
for salon products while waiting.
2. Size: As required by the salon service strategy and design criteria.
3. Design Features: Provide a smaller version of Spa Reception desk.
a. Reception Desk: Typically sized for one receptionist station. Provide

Point of Sales (P.O.S.) station; cash drawer; computer for
appointments. Integrate equipment into desk to conceal equipment
from direct view of guest.
b. Chairs or Banquette: Provide for waiting guests.
c. Hospitality Station: Provide complimentary coffee / tea / water at

built-in alcove or counter; provide small refrigerator.
d. Retail Display: Counter, shelves and lockable cabinets.
4. Finishes: Consistent with the salon strategy and spa design concept.
5. Lighting: Retail display, decorative and general lighting for waiting

guests. Coordinate type with interior design concept.
6. Facility Systems:
a. Computer: PMS to track appointments (typically a spa software

application).
b. Point of Sales: At Reception Desk integrate with SpaSoft Systems spa

software.
c. Telephone: <13A>
d. Audio / Visual: Ceiling speakers with volume / channel control. If salon

is a concession, audio system may serve the salon only.
I. Office: At larger salons, provide a dedicated salon manager’s office. If the

salon is a concession, provide a small office for salon management activities.
J. Styling / Cutting Stations: Provide dedicated, upscale and private (away from
public circulation) work stations for stylists to cut and style guest’s hair;
utilize services of Salon Designers to develop the design.
1. Size: 4.6 m² (50 sq. ft.) net per station.
2. Millwork: Provide with the following design features:
a. Cabinet: Provide Lockable cabinet and drawers to store stylist
equipment. Design to house all equipment electrical cords out of
guest view and with ease of reach for stylists. Stations designed by
interior design firm.
b. Coordination: Coordinate with styling station millwork to house

stylists equipment, hidden from guest view, but easy for stylists use.
c. Electrical Plugs: Provide 2 quad outlets for hair dryers, curling irons,
etc. hidden from view with cord grommets through millwork. Design
to avoid contact between hot equipment and electrical cords.
3. Features:
a. Design: The Styling / Cutting Station design (and related stations) is

an important element of the salon design and is consistent with the
spa concept.
b. Chair: Adjustable styling chair (floor outlets if electric).
c. Counter: 91 cm (3 ft.) high for stylist equipment.
d. Mirror: Position wall mirror at approximately 75 cm (30 inch) above

floor to provide full view of guest from the chair.
e. Lights: Plan designed specifically for hair color and cutting at each
station. Decorative, incandescent lights.
f. Vacuum System: Under station vacuum system specifically for hair

stations.
4. Finishes: Consistent with the salon design concept.
a. Floor: Hard surface for ease in cleaning cut hair; resilient (such as
laminate wood with resilient cushion) for the long-term comfort of
standing stylist.
5. Lighting: Decorative and general lighting to accent skin tones.
a. The quality, quantity and position of lighting are important. Specific

for salon applications, providing stylists with excellent lighting to
perform services.
b. Generally, use three light sources per station to avoid harsh shadows
on guests.
6. Utilities:
a. Electric Outlets: Three duplex outlets (6 plugs), dedicated to each

station and on separate heavy-duty circuit based on wattage
calculations. Required at counter for stylist equipment. Consider
height, access and equipment cord lengths.
b. Audio / Visual: Ceiling speakers with central volume control <13B>.
K. Gentlemen’s Barber Stations (option): Similar to Styling / Cutting Stations

above.
L. Processing Stations (option): Provide dedicated seating stations with hair

dryers for drying guest’s hair.
1. Space Planning:
a. Position away from Styling / Cutting Stations for privacy.
b. Typically located near Color / Chemical Stations.
2. Size: 4.6 m² (50 sq. ft.) net per station
3. Features:
a. Chairs: Provide for guests.
b. Millwork: Similar to Styling / Cutting Station.
c. Hair Dryer: Portable
d. Reading Material: Stand, rack or table.
5. Lighting: General lighting (for reading) for waiting guests.
M. Shampoo Stations: Provide dedicated seating stations for washing and

treating guest’s hair.
1. Space Planning:
a. Position: Position adjacent to Preparation Room where hair care

treatments are prepared.
b. Typically positioned in a secondary location with Preparation Room

and Drying Stations to manage noise and odors associated with hair
care treatments.
c. Natural Light: Providing daylight in hair care and coloring areas

is beneficial.
d. Clearances: Provide a minimum of 24 inches at the rear and sides of

wash bowl to permit attendant to wash hair or perform massage
treatments.
e. Do not exceed 0.9 m (36 inches) from rear counter to wash bowl since
greater distances require inefficient circulation between the bowl and
counter.
3. Features:
a. Chairs: Provide a comfortable, adjustable chair that provides proper

head and neck angle and leg support for guests.
b. Wash Basins: Designed for hair washing with hot and cold water and
drain.
c. Counter: for managing hair care products and utensils that is not
visible to guests but accessible to stylists.
d. Millwork: Similar to Styling / Cutting; closed cabinets for towel

storage; locks at cabinets.
e. Towel Storage: Provide concealed hamper for soiled towels with easy
access for disposal. Provide cabinets above hamper for clean towels.
Stations are private and separate with draping or alcove.
a. Floor and Base: Hard surface for ease in cleaning hair care product
spills; resilient for the long-term comfort of stylist.
b. Ceiling: Exercise care in design since guests view ceiling during the
hair washing process.
5. Lighting:
a. Avoid ceiling lighting directly above guests who view the ceiling
during the hair washing process.
b. Avoid spot or harsh lighting directed at guests’ faces.
c. Lighting focused on the hair washing activity is recommended to

permit stylist to gauge the hair coloring process.
6. Utilities:
a. Water: Hot and cold with mixing valve and flex hose.
b. Drain: Piped to waste line
c. Ventilation: Provide to control hair treatment chemicals.
d. Electric: Provide one duplex outlet (GFIC) for appliances and

equipment.
N. Makeup Stations: If required in the project Spa Area Program, provide an

upscale and private (away from public circulation) makeup station for
application of makeup to salon guests by stylists.
1. Millwork: Similar to Styling / Cutting Station. Designed by interior design
firm. Include proper drawers, slides for hair dryers, curling irons, etc. Use
cord management system to hide and organize cords.
2. Counter: 96 to 102 cm (38 to 40 inch) high
3. Chair: High chair / stool for guest (stylist standing)
4. Mirror: Wall mounted
5. Lighting: Lighting quantity, quality and position is important. Provide

lighting on dimmers. Side lighting reduces shadows; warm color for good
skin tone.
6. Daylight is beneficial.
O. Salon Dispensary: Provide an enclosed work area to store hair care products
and equipment and to prepare hair care solutions. Small kitchen setup.
1. Space Planning: Locate adjacent to Shampoo Station where hair care

products are utilized.
2. Size: 1.8 m² (20 sq. ft.) net per station
3. Features:
a. Counter: High pressure laminate
b. Shelving and Cabinets: For storing equipment and supplies, provide

open wall shelving, and base and wall cabinets with lockable doors
and drawers.
c. Sink: Stainless steel, two compartment with hot and cold water and
mixing valve.
d. Electric Outlets: For countertop equipment; Provide a minimum of 4

duplex outlets; provide at least one duplex outlet for every 2 feet of
counter; locate on wall or below counter with grommets for cords.
e. Computer Workstation: To monitor treatment schedules.
f. Telephone: Required
g. Lighting: Under cabinet task lighting
h. Refrigerator and microwave
a. Floor and Base: Vinyl composition tile
b. Walls: Semi-gloss paint
c. Ceiling: Painted or acoustical tile
5. Lighting: Fluorescent ceiling light and under cabinet task lighting
P. Linen Storage: Provide a closet or room to manage clean and soiled towels
and linens.
Q. Dressing Room: Provide private area where salon guests can remove
clothing, that could be damaged by hair care treatments, and change to a
robe or drape.
1. Space Planning:
a. Position near Styling / Cutting and Shampoo Stations.
b. At larger salons, two rooms may be required.
c. If the Salon is immediately adjacent to locker rooms, the locker

room may serve as the dressing room for women.
2. Size: Plan for accessibility for the disabled.
3. Features:
a. Chair or Bench: For guests to sit when removing clothes.
b. Robe hooks; Closet bar; Hangers
c. Mirror: full length
d. Door: With privacy lock.
5. Lighting: General ceiling fixtures to produce subtle lighting.
R. Toilet: Provide dedicated salon toilet room if toilet facilities are not
immediately available at an adjacent area.
1. At small salons, Dressing and Toilet area may be combined.
S. Manicure Stations: Provide dedicated stations for attendants performing

hand and fingernail grooming activities on guests. Manicure stations are
designed by the project interior design firm.
1. Space Planning: Typically, centrally located in the salon or

positioned as a feature activity to attract guests. If artificial nail service is
considered (not recommended) a separate room with dedicated exhaust
is required.
3. Features:
a. Chair: For guests
b. Chair: For attendant
c. Manicure Table: Mobile with task light
d. Manicurist Service Stations: Provide a work area for manicurist to

store supplies, wash their hands and clean equipment. The service
station may also be organized as a continuous counter adjacent to
the manicurist’s work stations.
• Counter: High pressure laminate
• Base and Wall Cabinets: For storing equipment and supplies.
• Sink: Select finish and materials compatible with Interior Design;
one compartment sink with hot and cold water and mixing valve.
• Lighting: Under cabinet task lighting
• Electric Outlets: For countertop equipment; one quad outlet above
counter and two quads outlets below counter with grommets for
cords.
a. Floor: Hard surface for ease in clean up of nail care products; resilient
for the long-term comfort of attendants.
5. Lighting:
a. Enhance skin tones. No direct lighting over guest’s heads at nail

stations.
b. Task lighting to provide quality service.
6. Utilities:
a. Audio / Visual: Sidewall mounted (no ceiling type) speakers with

volume control <13B>.
b. Electrical Outlets: For mobile manicure cart and at counter. Provide

floor quad outlets at each manicure station and locate based on
equipment configuration and design program. At Manicure Service
Station, see above.
c. Ventilation: Provide to control nail polish materials.
T. Pedicure Stations: Provide semiprivate dedicated stations for attendants

performing foot grooming activities. Utilize the latest in sanitation
technology / equipment and cleaning practices.
1. Space Planning: Typically, located in a secondary area of the salon for

privacy and acoustical control.
2. Size: 6 m² (64 sq. ft.) net per station, minimum.
3. Features:
a. Pedicure Throne: Raised guest chair designed for the comfort of the
guest and positioned for the comfort of the attendant. Provided with
foot basin, hot and cold water, drain and electric power.
b. Pedicure thrones can be either purchased as a unit or custom

designed as a raised seating area with custom foot bath incorporated
into the design.
c. Chair: For service provider.
d. Privacy Partitions: Provide moveable partitions or ceiling mounted

curtains between each station to allow a degree of privacy or permit
friends to enjoy the activity together.
e. Task Light: At foot bath area.
f. Pedicurist Service Station: Provide a small, centrally located work

area for pedicurist to store supplies, wash their hands and clean
equipment. Space is shared with nail technician work station.
• Size: 1.5 m (5 ft.) length minimum
• At small salons, Service Station can be shared by manicure and
pedicure.
• Counter: High-pressure laminate finish if out of view of guests.
Provide granite counter if part of the guest experience.
• Base and Wall Cabinets: For storing equipment and supplies.
• Sink: Stainless steel if out of view of guest, otherwise granite if part
of the guest experience. Provide one compartment sink with hot and
cold water, and mixing valve.
• Lighting: Under cabinet task lighting. Do not place ceiling light
fixtures directly over guest in pedicure chair.
• Electric Outlets: For countertop equipment.
a. Floor: Hard surface for ease in clean up; resilient for the long-term
comfort of the attendant.
5. Lighting:
a. Provide on dimmers to enhance skin tones. Locate to permit reading

at throne without shining directly into guest’s eyes when reclined.
b. Properly placed task lighting is imperative to provide quality service.
6. Utilities:
a. Water: Hot and cold at pedicure throne and sink.
b. Drain: For pedicure throne foot basin and sink.
c. Electric: Dedicated electrical outlets at each pedicure station /
pedicure throne.
d. Audio / Visual: Ceiling speakers with channel / volume control <13B>.
U. Hospitality Station: Provide a counter to offer salon guests a choice of

beverages.
1. Centrally locate, typically at Salon Reception.
2. Provide cabinet with 2 drawers and shelves and small refrigerator below.
Include trash drop.
4D.10 Café (option)
A. Program: The Spa Food & Beverage Program outlines the types, sizes and
locations of the food and beverage facilities. Typically, the spa food and
beverage offers spa guests a customized menu of food and beverage items
that focus on health and wellness themes.
1. Menu: Freshly prepared food and beverage items focused on health and
wellness.
2. Kitchen: If required, design support kitchen for self-sufficient operation

during service hours. See <10>.
3. Cooking Classes: Consider providing as a guest activity. A counter or bar

between the dining and kitchen area can support interactive food
preparation activities.
4. Seating: durable; to accommodate spa guests and possibly wet bathing

suit contact.
5. Space Planning:
a. Spa Reception: Provide direct access from Spa Reception but with the
ability to secure the area during off hours. Position and design
entrance to avoid congestion and provide acoustic separation from
the Spa Reception.
b. Seating Area: Position to benefit from exterior views, natural light and
adjacent exterior areas.
c. Exterior: Where climate and location permits, provide seating at

exterior terraces or decks.
d. Hotel: Evaluate positioning spa food and beverage facilities with hotel
access to benefit from hotel, spa and spa membership patronage.
e. Service: Provide back-of-house access for food service from the hotel
kitchen.
6. Finishes: Consistent with spa interior design.
7. Lighting: General and accent lighting <15C>. Dimmer controlled.
8. Utilities: Point of Sales at service counters.
4D.11 Attendant Station - Men & Women
A. Program: Provide a separate Attendant Counter for men and women

positioned as dedicated vestibules to the related locker area after spa guests
check-in at Spa Reception. At small spas, one common facility may be
appropriate.
B. Location:
1. Attendant Counter: Provide a counter and related storage area to greet

spa guests, program their activities, assign lockers and outfit them with
accessories not already provided in the locker prior to entering the locker
area.
2. Lounge / Waiting Area: The Attendant counter may be positioned

adjacent to the Relaxation area to permit the attendant to passively
supervise the Relaxation area.
3. Private Circulation: The Attendant area serves as the entrance or

vestibule to the Locker area. Plan space to insure visual privacy of the
Locker area.
4. Privacy: Position Attendant area to avoid views into locker areas where
guests are undressed and Relaxation areas where guests are sitting.
5. Service Circulation: Locate Attendant area adjacent to common service

circulation to permit access by staff for service and supplies. Verify
corridor widths.
6. Private Service Circulation: Consider providing a private passage for male

and female attendants to permit common support and stocking of
supplies and linens.
C. Size: Determined by the anticipated guest traffic and treatments.
D. Attendant Counter:
1. Height: Stand up height; 1.2 m (3'-11"); work surface at 0.9 m (3’-0”).
2. Counter: Provide length for one or two attendants to distribute materials
and fold towels and linens. Design to permit attendant to “walk-thru”
counter or adjacent door to assist guests.
3. Cabinet Storage: Provide ample below counter lockable drawers and

cabinet storage with adjustable shelves for securing spa supplies and
computer equipment.
4. Computer Station: Desktop and one network printer; to track

appointments.
5. Locker Management System: Provide electronic locks for lockers.
6. Safety Deposit Box: Provide within lockers, otherwise provide separate

deposit boxes at Reception.
7. Lighting: Task lighting and decorative wall or ceiling lights.
E. Design:
1. Storage: Provide shelving, cubicles or closed cabinets to store or display

towels, robes, slippers and other accessories distributed by the spa
attendant to spa guests.
2. Locate storage immediately adjacent to attendant counter for control by

attendant.
3. Integrate artwork, spa logo or other features with the space design.
F. Finishes:
1. Floor: Carpet or resilient floor material for the long-term comfort of spa
attendant.
2. Walls: Ceramic tile; paint; vinyl wallcovering
3. Ceiling: Paint or acoustical tile
G. Utilities:
1. Computer, see Chapter <13A>.
2. P.O.S.: If required; see <13A>.
3. Telephone: see <13B>.
4. Audio: Central, remote control of sound system in lounge and locker

areas; see <13B>.
5. Duress Alarm Indicator: See <16>.
4D.12 Storage
A. Program: Provide a storage area to accommodate bulk storage of spa

supplies (towels, robes, slippers, etc.) required by the spa attendant station
and general spa equipment, supplies and accessories for grooming and
locker area.
B. Planning: Adjacent to Attendant Station to conveniently resupply station and

to passively supervise access to the room.
C. Size: At small spa – large closet. At larger spa – based on spa operations.
D. Design Features:
1. Shelving: For towels, robes, slippers and equipment
2. Door: Lockable
3. Security: Provide solid ceiling or walls to underside of structure above to

deter theft.
E. Finishes:
1. Floor & Base: Vinyl tile
2. Walls: Painted
3. Ceiling: Painted or acoustical tile
4D.13 Lounge / Waiting Area – Men & Women
A. Program: Provide one quiet area for men and one for women where guests
can relax before and after spa treatments and activities. Spa treatment
attendants greet guests in the Lounge / Waiting Area and escort the guests to
the appropriate Treatment Room. The Lounge must provide privacy and
sound control from all other areas.
B. Space Planning: Provide separate Lounge / Waiting areas for men and
women contiguous with the respective Locker area and conveniently
accessible (by common corridor) to the spa Treatment Rooms.
1. Privacy: Since spa attendants and therapists of both sexes greet guests in
the Lounge / Waiting Area, plan the circulation to prohibit views from the
Waiting Area into Locker, Toilet and Wet Lounge areas.
2. If space for the Lounge / Waiting Area is not available adjacent to the
Locker areas, locate the Lounge / Waiting Area in a clear path to the
Treatment Room area.
3. Guest Serenity: To promote guest serenity, plan the Lounge / Waiting

Area as an enclosed room or recessed alcove; not in a busy circulation
path. When necessary, use a focal design element such as a fireplace or
built-in shelves for books.
4. Salon: Provide direct access from the Women’s Locker or Lounge /

Waiting Area to the Salon so that women in their robes do not have to
walk through the Spa Reception area to enter the Salon.
5. If doors have not been incorporated for the Lounge, use appropriate
draping to create an atmosphere and unique environment.
6. Zones: Where space permits, zone the relaxation area to accommodate

different relaxation activities such as a quiet area (for napping) and an
active area for reading, socializing and television, if appropriate.
C. Size: Provide the following individual lounge seats, minimum:
1. Women: Number of treatment rooms x 70% = seats.
2. Men: Number of treatment rooms x 30 % = seats.
D. Design Features:
1. Theme: Consistent with the spa design, incorporate architectural

elements, water features, art and artifacts, plants and exterior views into
the Dry Lounge design as appropriate to promote a signature image and
relaxing environment.
2. Hospitality Station: Provide hospitality service for spa guests waiting for,
or returning from, spa treatments.
a. Provide a buffet or built-in millwork counter for offering

complimentary food and beverages.
b. Provide granite top counter space, locked storage cabinets, open

shelving for glassware display, and under counter refrigerator, sink
and ice maker. Coordinate requirements with adjacent pantry.
3. Furniture: Use resilient fabrics. Provide a mixture of seating, including

chaise and comfortable chair / ottoman areas for relaxation and group
get-togethers. Place lamps and tables within the furniture mix allowing a
peaceful and active experience. If design allows, create individual spaces
with use of draping or FF&E. Provide water feature or fireplace.
4. Library: Accommodate and display reading materials.
5. Ceiling: Coffered; specialty finishes; skylights where possible.
6. Verandas: Provide if required by the Facilities Program. Include ceiling

fans.
E. Finishes:
1. Floor and Base: Anti-microbial carpet. Base supports the spa interior
design.
2. Walls: Paint; vinyl wallcovering
3. Ceiling: Paint and acoustical tile
F. Lighting: Indirect, decorative, residential; controlled by dimmers to promote

a relaxing environment. Conversation areas to have medium lighting, chaises
to have dim lighting using combination of table, floor or wall lamping.
G. Utilities:
1. Television: Typically not recommended (men’s – optional); see

<13B>. Televisions in lounges for large spas are determined on a case by
case basis. Spas catering to group business may require a TV in the active
relaxation area of the Dry Lounge.
2. Audio: Central sound system with control; see <13B>.
3. Thermostat: adjustable by spa attendant only; out of direct view of spa

guest; see <15A>.
4D.14 Co-ed Lounge (Conservatory)
A. Program: Many spa guests are couples that prefer an area for men and
women to relax together. Therapists may also pick their guests up for
treatments from this lounge.
B. Size: See the project Facilities Program. Typically provided at larger spas
where a variety of relaxation areas can be provided.
C. Space Planning:
1. Position near or contiguous with the Treatment Room area to permit use
before, between and after treatments.
2. Circulation: Locate adjacent to common, service circulation path to

provide access by guests and attendants of both genders.
D. Features & Finishes: Same as Dry Lounge above.
4D.15 Locker Rooms
A. Program: Provide a semiprivate area for guests to change to spa attire and to
secure their personal clothes in lockers.
B. Market Study: The locker room size and number of lockers is a critical limiting
factor in determining the operational capacity of the spa. The locker area and
related shower and toilet area are typically difficult to expand and require
study to determine their optimum size and number. A market study of locker
utilization is required that addresses the following:
1. Hotel guest utilization
2. Male / female ratio
3. Peak use evaluation
4. Spa guest use patterns
5. Future expansion
C. Location:
1. Entry: The Attendant area forms the passage to the Locker area.
2. Privacy: Plan Locker areas in alcoves or rooms that provide a sense of

privacy. Do not locate lockers in corridors or circulation paths where
people must pass next to guests who are changing. Provide more privacy
if necessary due to culture or market demands.
3. Zones: Where possible, consider developing locker area zones to

segregate users based on their activity (spa, fitness, membership, etc.).
4. Circulation: Plan circulation to avoid traversing changing areas to access

ancillary areas.
5. Private Change: Provide a Private Change room or closet to

accommodate guests that prefer visual privacy. Typically, size the area to
accommodate guests with disabilities.
6. Salon: Provide direct access from the Women’s Locker / Dry Lounge to
the Salon so that women in their robes do not have to walk through the
Spa Reception area to enter the Salon.
7. Views: Avoid views from Relaxation and Attendant areas, particularly if

they are staffed by both sexes. Consider mirror and reflective surface
locations to avoid indirect views.
D. Size: See the “Market Study” requirements above to define the number of
lockers and configuration (full, half, cubby).
1. Rule-of-Thumb: 4 lockers per Treatment Room. Membership

requirements would increase the total.
2. Rule-of-Thumb: 20,000 sq. ft. with 20 Treatment Rooms equals:

Ladies – minimum of 80 lockers; 12 full size with remaining one half size.
Men – minimum of 70 lockers; 10 full size with remaining one half size.
3. Locker Room Area: Locker bays (not locker quantity) x 0.65 m² (7 sq.
ft.) = minimum area (not including dressing rooms or makeup counters).
4. Changing Room Area: See the Spa Area Program.
E. Changing Rooms: Provide one or more changing rooms or booths for use by
guests desiring a higher level of privacy. The changing room can be of
particular benefit to the disabled. Include the following:
1. Door (louvered) or curtain
2. Bench, residential type or ottoman
3. Robe hooks
4. Mirror
F. Lockers: Typical locker type unless defined otherwise by the market study.
1. Quantity: Determine by spa area, quantity of treatment rooms, mix of

hotel guests, membership, local or day guests.
2. Size: Full, half and cubby sizes based on spa criteria. In urban and Muslim
markets, provide full size for suites and robes.
3. Configuration: Two-tier; 46 cm (18 inch) wide x 56 cm (22 inch) deep is

ideal. 38 cm (15 inch) wide x 50 cm (20 inch) deep minimum.
4. Design / Quality: Recommended manufacturers are Country Club, Ideal

Lockers or Executive Locker or equivalent. Interior of lockers includes a
shoe shelf, jewelry lock box, side hook and cross bar.
5. Door Front and End Panels: Wood; stained or painted or specialty

material based on design intent.
6. Cabinet Interiors: Wood with washable laminate or appropriate surface.
7. Number Plaque: Sequential; even numbers on top lockers, odd numbers

on bottom.
8. Lock and Handle: Electronic keyless system for operational efficiency.

Verify type with Spa Operations.
9. Lockbox: Not required with electronic keyless system.
10.Clothes rod and hooks
11.Shoe holder or shelf
12.3-sided message holder mounted on locker door
13.Mirror mounted on inside of locker door of top locker
G. Design Features:
1. Benches or Ottoman: Wood; match locker style and material; movable;

one per 3 to 5 lockers. Use durable fabrics when upholstered. Select
comfortable benches, small love seats or stools for seating.
2. Mirrors: Full-length wall mounted
3. Recesses: To avoid institutional image, consider detailing lockers

into alcoves or recesses that look “built-in”.
4. Dry Grooming Stations: If space permits, provide granite countertop or

series of alcoves for dry grooming and make-up. Grommet on countertop
for plug into under counter electrical outlets.
H. Finishes:
1. Floor: Carpet, anti-microbial
2. Base: Wood
3. Walls: Painted; vinyl wallcovering; millwork trim
4. Ceiling: Painted gypsum board or plaster and acoustical tile. Consider

providing coffers, special tiles and lighting details to avoid an
institutional image.
I. Lighting:
1. Consider indirect LED at ceiling coffers or above locker tops.
2. Consider accent lighting.
J. Audio: Central sound system, zoned. <13B>
4D.16 Toilets (Locker)
A. Program: Provide toilet facilities for spa guests in the Locker area.
B. Space Planning:
1. Lockers: Locate adjacent to Locker area as a “dry” activity.
2. Organization: Organize as an alcove or room. Avoid direct views from

Locker area to Toilet room.
3. Circulation: Plan circulation to avoid requiring circulation through the

Toilet area to access other areas.
4D.17 Grooming Areas
A. Program: Provide the following areas for grooming:
1. Wet Grooming: Provide counter areas and lavatories for personal

grooming, hygiene, make-up application, shaving and hair care activities
performed by guests.
a. Entry: Position near entry from Attendant area.
b. Lockers: Locate between the Locker dry area and the Shower wet
area.
c. Toilets: Do not locate within toilet area.
d. Gentlemen’s Shaving Area: Provide shaving area within the wet

grooming area.
e. If a continuous counter is planned, position lavatory stations to allow

for a sense of privacy.
2. Dry Grooming: Provide a counter area for the application of makeup and
grooming activities that do not require water.
a. Location: Adjacent to Wet Grooming. Design as a private experience.
b. Station: A grooming station may be placed as a central island to

centrally locate grooming amenities.
B. Design: The preferred configuration provides a series of individual

stations or alcoves to allow semi-private grooming.
C. Size: Base on market study; see Locker description above. Rule-of-Thumb: 1
station per 8 Treatment Rooms per gender.
D. Design Features:
1. Vanity: Granite top with minimum of 32 mm (1.25 inch) thick shaped

edge. Avoid porous marble. Provide ample counter or shelf space for
variety of grooming amenities. Grommet countertop for plug in under
counter.
2. Height: Typically, stand up, 0.9 m (3 ft.). If space permits, provide an

optional sit down counter 0.7 m (28 inch).
3. Storage: Preferred location for storage of amenities and supplies is at an

adjacent closet. If space is limited, provide storage at locked, under
counter cabinets.
4. Lavatory: As determined by Interior Designer for different and new bowl

designs and specialty hardware to enhance the spa experience.
5. Towels: Millwork display 30 cm (12 inch) minimum depth for clean, folded
towels; provide soiled linen drops below.
6. Trash Receptacles: Built-in
7. Mirrors: Full length and over counter
8. Cord Grommets: Provide for countertop appliances, such as hair dryers,

where electrical connections are hidden below countertop.
9. Hair Dryers: Hand held in holster that stores / conceals wires through
countertop grommets.
10.Electrical: Outlets: Provide outlets at counter height (and below counter,

see above) for accessories at each station. Provide one outlet between
every two stations plus the below countertop outlets required for
appliances.
E. Finishes:
1. Floor: Carpet, anti-microbial at dry areas; porcelain tile at wet areas with
slip resistant finish.
2. Walls and Base: A combination of porcelain tile, mirrors, durable paint,

millwork and stone to define the grooming stations.
3. Ceiling: Painted and acoustical tile
F. Lighting: Suitable for makeup application. Use warm light and minimize
shadows with side lighting.
4D.18 Showers
A. Program: Provide two compartment shower enclosures with a private dry

vestibule for guest use before and after spa use and in conjunction with wet
amenities such as sauna, steam room and pools.
B. Space Planning:
1. Lockers: Adjacent to Locker area by way of the Private Circulation area.

Avoid direct views from the Locker and Wet Lounge area into the Shower
area.
2. Wet Lounge: Immediately adjacent to Wet Lounge to allow sauna, steam

room and pool users to shower as part of their wet area experience. If Wet
Lounge is remote from Locker area, provide dedicated showers in the Wet
Lounge area with access for guests with disabilities.
3. Planning: Showers are grouped around a common corridor or alcove.

Avoid direct views into shower area from all areas.
C. Size:
1. Rule-of-Thumb: 1 shower per 6 Treatment Rooms per gender. Based on

market study; see locker description above.
2. Compartment: 1.1 x 2.1 m (3'-6" x 7'-0") minimum
D. Design Features:
1. Compartment Door: Decorative, tempered glass or wood louvered

consistent with interior design theme. Door design provides visual
privacy but also permits visual observation of occupancy.
2. Shower Compartment: Soap shelf, corner shaving foot shelf at 0.46 cm

(18 inch) at ladies showers; at men’s shower, provide wall mounted,
chrome basket and shelf shaving station designed to hold wet razor and
shaving cream and includes fog-less mirror.
3. Shower Curtain: Not used
4. Showerhead: Adjustable type; mounted at 2.0 m (6’-8”) above floor.

Include handheld option for added flexibility.
5. Shower Amenities: Typically, provide 4 part dispenser system for shower

gel, shampoo, conditioner and shaving cream.
6. Drying Compartment: Bench seat, two robe / towel hooks
7. Accessibility: Provide accommodations for persons with disabilities.
8. Towel and Amenity Shelf: Consider incorporating a shelf, counter or
alcove in the Common area for displaying extra towels and post shower
amenities such as powder, deodorant, lotion and combs.
9. Swimsuit Spinner: Provide one unit in shower area.
E. Finishes:
1. Floors: Porcelain tile; slip resistant
2. Base: Porcelain tile; stone
3. Walls: Porcelain tile; stone; design with visual interest consistent with spa
theme.
4. Ceiling: Gypsum board; gloss paint; moisture resistant construction
F. Lighting:
1. Shower: Waterproof, downlight
2. Drying: Waterproof, downlight
3. Common Area: Waterproof, downlight
4. Indirect: Cove: Sconce
G. Utilities:
1. Floor Drains at Common area: Required to permit daily cleaning.
2. Shower Drain: At each compartment, slope drying area and shower area
to drain for proper drainage.
4D.19 Wet Lounge
A. Program: Provide a central relaxation and circulation area for the wet area
amenities. Centralization permits users to access a combination of wet area
amenities, isolates wet activities to one controllable area and provides a
relaxing environment for guests to lounge between activities or wait for
treatments. Provide a therapeutic space to enhance the benefits of
treatments and relaxation. Requires unique design, a key experiential
element.
B. Space Planning:
1. Lockers: Accessible from Locker area by way of the Private circulation

spine.
2. Showers: Immediately adjacent to locker Showers to allow sauna and

steam room users to shower as part of their wet area experience. If Wet
Lounge is remote from Locker / Shower area, provide dedicated showers
in the Wet Lounge area.
a. Privacy: Avoid direct views from Shower and Dry Lounge areas.
b. Wet Area: Wet Lounges serve as the central circulation and relaxation
area for wet area facilities such as sauna, steam room and whirl pool
facilities.
c. Moisture: Isolate area from dry zones. Design ventilation system to

control temperature and moisture migration into dry areas.
d. Exterior Views: Where possible, provide exterior views and daylight by

skylight, windows and controlled views to exterior courtyards.
C. Size: As required to provide access to associated wet amenities and to

accommodate the lounge chairs programmed for the facility.
D. Design Features:
1. Robe Hooks: Provide a generous number at entrances to sauna, steam

room, whirl pools and Wet Lounge area to permit guests to hang robes
and towels when using wet facilities.
2. Lounge Area: Provide zones for small groupings of comfortable reclining

lounge chairs, small drink tables and lounge chairs.
3. Specialty Shower: Provide oversized experiential shower.
4. Towels: Provide built-in clean towel storage and soiled towel collection.
5. Wall Clock (atomic): to allow guests to monitor treatment appointments.
Ideal location would permit views from sauna, steam room and whirl
pool to facilitate exertion self monitoring.
6. Hospitality Station: Provide a hospitality station in the Wet Lounge area

to provide spa guests with complimentary beverage refreshments (tea,
water, coffee, etc.) when using saunas, steam rooms and pools.
a. Self service buffet or kiosk offering complimentary water or other

beverage and / or cold towels.
b. Consider incorporating a small refrigerator into the station to

assist with restocking refreshments.
7. Landscaping: Provide fountains, water features and locations for plants,

etc. to promote a natural, residential image.
E. Finishes:
1. Floors: Ceramic tile; stone; slip resistant, 0.6 wet / dry
2. Base: Ceramic tile; stone
3. Walls: Ceramic tile; stone; design with visual interest consistent with
theme of spa.
4. Ceiling: Gypsum board; moisture resistant construction
F. Graphics: Coordinate safety signage with spa design theme <16>.
G. Lighting: Includes the Wet Lounge and pool facilities.
1. Dimmer controlled
2. Waterproof
3. Ambient: Indirect, cove
4. Accent: Sconce
5. Colored Lighting: Use to convey special environment when possible.
H. Utilities:
1. Audio: Central sound system
2. Telephone: Provide house phone.
3. Floor Drains: Required to permit daily cleaning and capture run-off from
wet facilities.
4. Hose Bib: Recessed in a valve box; required to facilitate floor and pool
cleaning.
5. HVAC: Separate zone and high air exchange rate to prevent chemical odor
buildup and mildew. Provide a wet room dehumidification system equal
to the hotel indoor pool system. See <15A>.
4D.20 Steam Room
A. Program: Provide separate Steam Rooms in the men’s and women’s Wet
Lounge area for guest relaxation prior to treatments or as a wet relaxation
amenity to be enjoyed in combination with adjacent sauna and plunge pool
facilities.
B. Space Planning:
1. Wet Lounge: Locate Steam Room in a common “wet area” adjacent to

sauna, whirl pool, plunge pools and aromatherapy steam room, if
programmed.
2. Shower: Position Steam Room near Locker area showers within a

common wet zone to avoid traversing dry areas.
3. Accessibility: Accessible to persons with disabilities per ADA

requirements, see <GR1>.
4. Steam Room Entrance: Include the following:
a. Hooks for robes
b. Water / cold towels
c. DIY treatments
d. Garbage can
e. Basket for used cold towels
C. Size: See the Spa Area Program.
D. Design Features:
1. Bench: Typically field constructed similar to wall construction. Two tiered

(to permit seating at different temperatures); 45 cm (18 inch) high; bull
nose or provide polished edge at front of seat and slope seat top at 3 cm /
m (3/8 inch per ft.) to avoid ponding condensation.
2. Floor: Positive slope 4 cm / m (1/2 inch per ft.) to floor drains; waterproof
membrane if above occupied area.
3. Walls: Typically field constructed of masonry or glass walls; vapor-proof

construction to prevent migration of moisture. If constructed of light
gauge framing, follow Tile Council of America (TCA) criteria.
4. Ceiling: Sloped: 6 cm / m (3/4 inch per foot), domed or vaulted (not flat) to
prevent condensation from dripping on occupants. Cement plaster;
vapor-proof construction to prevent migration of moisture into ceiling
structure.
5. Nozzles: Position steam outlet nozzles opposite seating and away from
door to avoid contact burns to occupants. Provide shield to prevent
contact with nozzle.
6. Signage: For applicable safety signage, see <16>.
7. Controls: Remote at steam generator to maintain room at 43 to 49° C.

(110 to 120° F).
8. Shower: Handheld type; optional at larger steam rooms.
E. Door and Frame:
1. Frame: Aluminum
2. Door: Frameless tempered glass with gasket; glazed to provide passive

surveillance of interior. Use door made for steam room use - not
“storefront” doors that do not control condensation; Kallista, Imperial
Series or equal.
3. Lock: Provide a keyed, dead bolt lock (no interior function) to permit
management to secure room when supervision is not possible.
4. Hardware: Push / pulls; wood for thermal comfort.
5. Seal: Vapor-proof, to avoid steam in adjacent areas.
6. Threshold: Ceramic tile or marble; to contain water.
F. Finishes:
1. Floor: Ceramic tile or stone; slip-resistant (wet / dry 0.6).
2. Walls: Ceramic wall tile, glazed or stone. Consider incorporating a graphic

design with the tiles, consistent with the spa theme, to provide visual
interest.
3. Bench: Ceramic tile with shaped edges or stone slab with bull nose front
edge.
4. Ceiling: Ceramic wall tile, sloped.
G. Utilities:
1. Steam Generator: Locate in an adjacent room.
2. Lighting: Waterproof type; under bench and wall sconces.
3. Drains: Place at low points of sloped floor.
4. Trench Drain: Provide trench drain at exterior side of door to manage

water from foot traffic and door condensate.
5. Duress Alarm: <16> Red, mushroom design; locate at interior of room

near entrance door.
6. Emergency Shut-off: Provide at each room.
7. Ventilation: <15A> Provide exhaust from above ceiling area (not from
steam room).
8. Audio: Central music system; weatherproof speakers. <13B>
4D.21 Steam Generator Room
A. Program: Provide a utility room to remotely locate the steam generator

equipment that produces steam for the Steam Rooms.
B. Space Planning:
1. Adjacency: Locate as close as possible to Steam Rooms being served

and within manufacturer’s recommendation, but not visible to guests.
2. Access: Provide access from a common corridor or from locker /

attendant area for maintenance and to adjust controls.
C. Size: As required to locate equipment and provide maintenance clearance.
D. Features:
1. Steam Generators: Commercial grade for continuous use.
2. Controls: Independent thermostat to control each room, automatic flush,

high temperature limit, sight glass, low water cut-off, pressure gauge;
locate out of guest view. Alerts report to the front desk.
3. Aromatherapy: Consider providing an automatic dispensing system.
4. Door and Frame: Provide louver if required for ventilation.
E. Finishes:
1. Floor: Sealed concrete or VCT
2. Walls: Painted
3. Ceiling: Exposed
F. Utilities:
1. Water service
2. Electric service
3. Access to drain
4D.22 Sauna
A. Program: Provide separate Saunas in the men’s and women’s Wet Lounge
area for guest relaxation prior to treatments or as a dry relaxation amenity to
be enjoyed in combination with adjacent steam room and plunge pool
facilities.
B. Space Planning:
1. Wet Lounge: Locate Sauna in a common “wet area” adjacent to steam

room, whirl pool, plunge pools and aromatherapy steam room, if
programmed.

3. Shower: Position Sauna near locker room showers within a common wet
zone to avoid traversing dry areas.
4. Design: Design may include two spaces; a sauna foyer as an inhalation

room for aromatherapy having less heat than sauna space. In inhalation
room, provide 4 to 6 guest seating spaces.
5. Sauna Room: Include the following:
a. Hooks for robes
b. Water / cold towels
c. DIY treatments
d. Garbage can
e. Basket for used towels
C. Size / Area: 11 to 15 m² (120 to 160 sq. ft.) minimum
D. Ceiling Height: 2.2 to 2.4 m (7 to 8 ft.) maximum
E. Features:
1. Construction: Commercial; prefabricated redwood or cedar walls, ceiling,

two tiered benches, heater guard and removable duct board floor.
2. Insulation: Minimum of R11; continuous foil faced vapor barrier.
3. Floor: Waterproof, when above occupied area.
4. Door and Frame: Prefabricated wood with insulated, tempered glass

vision panel for passive surveillance of interior.
5. Lock: Provide a keyed, dead bolt lock (no interior function) to permit
management to secure room when supervision is not possible.
6. Controls: Time and temperature; programmable. High temperature alert

control to limit system reporting to front desk.
7. Heater: Commercial grade, wall mounted, electric, stainless construction

with rocks; sized per sauna volume. Typically sized to maintain 65 to 82°
C. (150 to 180° F.)
8. Signage: See Signage and Graphics for applicable safety signage. Provide
equipment operation signage and safety signage adjacent to timer and
temperature control at exterior of sauna. See and <16>.
F. Finishes:
1. Floor: Ceramic tile floor with removable wood duct board walking surface
in front of bench area.
2. Walls: Wood
3. Ceiling: Wood
G. Utilities:
1. Floor Drain: Provide for cleaning floor.
2. Lights: Waterproof
3. Ventilation: Passive fresh air intake below heater and exhaust near
ceiling.
4. Duress Alarm: Red, mushroom design; locate at interior of room near

entrance door. See <16>.
4D.23 Warm Plunge Pool
A. Program: As determined by the market, provide separate Warm Plunge Pool

in the men’s and women’s Wet Lounge area for guest relaxation prior to
treatments or as a wet relaxation amenity to be enjoyed in combination with
adjacent sauna, steam room and whirl pool facilities.
B. Space Planning:
1. Wet Lounge: Locate Warm Plunge Pool in a common “wet area”

adjacent to sauna, cool plunge, whirl pool and steam room, if
programmed.
2. Accessibility: Accessible to persons with disabilities per ADA requirements

see <GR1>.
C. Size: Accommodate 1 to 2 people.
D. Features:
1. Steps and hand rail; walk through design preferred (not ladder) with
continuous handrail.
2. Seating: Provide built-in lounge seating when possible.
3. Depth Marking
4. Pool Depth: 1.0 m to 1.2 m (42 to 48 inches)
5. Water Temperature: 27 to 32 deg. C (80 to 90 deg. F)
6. Pool Structure: Waterproof
7. Signage: See applicable Signage and Graphics & <16> for required
safety signage.
E. Finishes:
1. Pool: Plaster and ceramic tile or stone
2. Steps: Ceramic tile or stone with slip resistant finish and solid edge.
F. Utilities:
1. Underwater Lights: Waterproof; grounded
2. Filtration: At equipment room; ozone or bromide preferred to minimize

odors.
3. Heating System: At equipment room.
4D.24 Cool Plunge Pool (Option)
A. Program: Provide separate Cool Plunge Pool in the men’s and women’s
Wet Lounge area for guest relaxation prior to treatments or as a wet
relaxation amenity to be enjoyed in combination with adjacent sauna, steam
room and whirl pool facilities.
B. General: Cool Plunge Pool same as Warm Plunge Pool except water
temperature. Cool Plunge pools are generally smaller than Warm Plunge
Pools. Warm and cool plunge pools are typically in resorts.
C. Water Temperature: 13 to 18° C (55 to 65° F).
4D.25 Swimming Pools
A. Program: Consult the Spa Area Program for the location, size and number of
swimming pools required for the spa. Provide a pool equipment room for
each pool.
B. Pool Standards: Provide the pool in accord with the technical and
operational standards. See <4C> for requirements.
1. Minimum Pool Depth: 1.0 m (3’-4”)
2. Maximum Pool Depth: 1.5 m (5 ft.)
3. No diving boards
4D.26 Whirl Pool
A. Program: As determined by the market, provide separate whirl pool in the

men’s and women’s Wet Lounge area for guest relaxation prior to
treatments or as a wet relaxation amenity to be enjoyed in combination with
adjacent sauna, steam room and plunge pool facilities. The Whirl Pool is a
key element of the spa experience and is designed as the focal point of the
Wet Lounge environment. A whirlpool is necessary in urban locations.
B. Space Planning:
1. Wet Lounge: Locate whirl pool in a common “wet area” adjacent to

sauna, cool and warm plunge pool and steam room, if programmed.
2. Deck: At same elevation as Wet Lounge floor, preferred. If whirl pool deck
is above Wet Lounge floor, provide steps and handrail to access whirl
pool deck.

C. Size:
1. Capacity: 4 person min.; 26 to 32 m² (250 to 300 sq. ft.)
2. Depth: 1.1 to 1.2 m (3’-6’ to 4’-0”)
D. Features:
1. Water Jets: 1 jet per 46 cm (18 inch) of pool wall.
2. Drains: Minimum of 2; locate 1.2 m (4 ft.) apart with securable grate or

other method to avoid suction trapping.
3. Incorporate shoulder water massage into design.
4. Bench: 46 cm (18 inch) high
5. Pool Structure: Concrete and plaster; waterproof
6. Steps and Handrail: Dual stainless steel handrails with slip-resistant stairs
into whirl pool to provide ease of entry.
7. Controls: Timer (15 minute) and emergency stop; locate near pool but out
of reach of pool users.
8. Heated: 40° C (104° F).
9. Signage: See applicable safety signage in the Signage and Graphics.

Discreetly integrate. See and <16>.
10.Ceiling: Design as a visual feature for individuals using whirl pool.
E. Finishes:
1. Pool: Ceramic tile or stone with plaster
2. Deck: Slip-resistant; 0.6 wet / dry
F. Utilities:
1. Light: Waterproof; GFI grounded
2. Filtration, pumping and heating: Locate at equipment room.
3. Drains: At deck or coping
4D.27 Massage - Treatment Room
A. Program: Provide a quiet, soothing, functional room for performing massage

and related treatments.
1. The environmental comfort of the spa guest is essential and requires

adjustable control of temperature, lighting and audio.
2. Massage type treatments are typically performed in the room;

however, treatments may also be performed outdoors on balconies
terrace decks, pool cabanas and courtyards.
B. Space Planning:
1. Type: Group massage rooms together for efficient operation by spa

attendants.
2. Showers: Ideally, the addition of a shower at one or more Treatment

Rooms greatly increases the flexibility and range of treatments that can
be offered in the room. Showers have glass or frosted doors.
3. Entry: Locate the door and arrange the work counter and sink so that
upon entry the guest’s first view is of the room and not the work counter
and sink.
4. Bathtubs: Where appropriate.
5. Acoustics: Massage rooms require an absolutely quiet environment.

Avoid locations near noise sources. Construct enclosure to meet
minimum STC 55 rating requirements.
C. Size: See the Spa Area Program. Avoid making rooms too large to avoid
institutional feel. Provide 3 ft. around the table for circulation.
D. OSE Equipment: Access to information for equipment, supplies, treatment
room details and utility requirements are available on the Marriott Spa
intranet site:
h t t p s : / /
extranet.marriott.com/mgs/Global+Source/Common/Lodging+Operations/S
pa/Vendors+and+Programs/ Operations/Supplies/default.htm
Provide the following:
1. Massage table with face cradle
2. Hot towel cabby
3. Oil warmer
4. Stone warmer
5. Heating pad
6. Utility cart with power strip
7. Therapist stool with wheels
8. Chair for guest
9. Massage Treatment Room - Example
E. Features:
1. Counters: 0.91 m (3 ft.) high; 0.61 m (2 ft.) deep; length, 1.8 to 2.4 m (6 to 8
ft.) work area; granite.
2. Cabinets: Wall and base cabinets with:
a. Stained or painted wood.
b. Adjustable shelves with locks at drawers and doors.
c. Door and drawer silencers (felt or rubber).
d. One section of the wall cabinet with glass doors and light for product
display.
e. Section for laundry hamper; covered.
f. Section for trash; covered.
g. Section for double doors to accommodate a roll in treatment trolley.
h. Shelf for a towel cabby
3. Coordination: When towel cabbies, stone warmers and other equipment

are “built-in”, verify equipment sizes and power locations with cabinet
design. Verify that cabinet design and ventilation can manage heat and
humidity.
4. Sink: Porcelain with hot and cold water with mixing valve and gooseneck
spout.
5. Ceiling: Spa guests view the ceiling for most of their treatment. Every
aspect of the ceiling requires review and integration into a design that
reinforces the spa theme and spa guest’s relaxation.
a. Lights: Avoid ceiling mounted fixtures and harsh, direct lights above
massage area.
b. Speakers: Avoid ceiling mounted types.
c. Sprinklers: Provide side wall mount, not ceiling mounted types.
d. Diffusers & Grilles: Avoid ceiling mounted types and direct drafts on
spa guests. Integrate or conceal diffusers and grilles with ceiling
design.
e. Design: Include interesting ceiling features (architectural

considerations, special finishes).
6. Window (option): The natural light provided by a window can be

beneficial if the view and light is controlled. Provide operable or fixed
windows based on location and climate. Provide an appropriate privacy
treatment that is capable of darkening the room.
7. Door: Solid core wood with the following:
a. Acoustical seal
b. Latch set only (no lock) with lever handle and quiet operation.
Consider latchless (ball latch) with spring hinges to minimize noise.
c. Solid door frame of wood, double stepped with sound absorptive

gasket to minimize noise.
8. Robe hooks
F. Finishes:
1. Floor and Base: Wood or resilient surface for the long-term comfort of the
attendant floor, or anti-microbial carpet. Base should support spa
interior design concept.
2. Walls: Paint or wallcovering
3. Ceiling: Paint
G. Lighting:
1. Sconces, decorative wall lights and indirect lighting on dimmer controls.
2. Under cabinet lights for counter work.
H. Utilities:
1. Audio: Equip each room with a sound system with individual music
control panel with a minimum of three channels and volume controls in
each room <13B>.
2. Thermostat: Provide each room with individual controls <15A>.
3. Electrical: <15C>
a. Floor Outlet: For massage table and heating pad; one duplex outlet at
center of room, under treatment table. Provide flush design, not
tombstone.
b. Counter: One duplex outlet for every 2 feet of counter with a

minimum of 3 duplex outlets.
c. Side Walls: One duplex outlet at each wall.
d. Wall Outlet: One duplex near head for steamer and product trolley (so
that room can also accommodate facials).
e. Additional outlets may be required depending on room size,

configuration and equipment selected.
f. Coordination: Coordinate outlet locations with millwork design for
built-in equipment and access.
4. Controls: Organize audio, temperature and lighting controls in one

location with a unified appearance.
4D.28 Facial Treatment Room
A. Program: Provide a quiet, soothing, functional room for performing facials

and related treatments. The environmental comfort of the spa guest is
essential and requires individual control of temperature, lighting and audio.
Treatments typically performed in this room include the following types.
1. Facials
2. Waxings
B. Space Planning:
1. Type: Group facial rooms together for efficient operation by spa

attendants.
and sink.
3. Acoustics: Facial rooms require an absolutely quiet environment.

Construct enclosure to meet minimum STC 55 rating requirements. Avoid
locations near noise sources.
C. Size: See the Spa Area Program. Avoid making rooms too large to avoid
institutional feel. Provide 3 ft. space minimum on all four sides of treatment
table.

intranet site: https:// extranet.marriott.com/mgs/Global+Source/Common/
Lodging+Operations/Spa/ Vendors+and+Programs/
Operations/Supplies/default.htm Provide the following:
1. Massage facial table with armrest and bolster
2. Steamer, accessory unit
3. Magnifying lamp
4. Hot towel cabby
5. Heating pad
8. Chair for guest
9. Hooks for robe
10. Facial Treatment Room - Example
E. Features:
1. Counters: 0.91 m (3 ft. high); 0.61 m (2 ft.) deep; length 1.8 to 2.4 m (6 ft.)
work area; granite.
2. Cabinets: Wall and base cabinets with the following:
a. Stained or painted wood
b. Adjustable shelves with locks at drawers and doors
c. Door and drawer silencers (felt or rubber)
display.
e. Section for laundry hamper; covered. Provide storage in room for

clean linen.
f. Section for trash; covered
g. Section for double doors to accommodate a roll-in treatment trolley.
h. A shelf for the hot towel cabby.
i. Under cabinet warming drawer
j. Under cabinet soiled linen
3. Coordination: When towel cabbies, stone warmers and other equipment

are “built-in”, verify equipment sizes and power locations with cabinet
design. Verify that cabinet design and ventilation can manage heat and
humidity.
4. Sink: Material based on design intent, with hot and cold water with
mixing valve and gooseneck spout, design coordinated with Interior
Designer.
a. Lights: Avoid ceiling mounted fixtures.
b. Speakers: Avoid ceiling mounted fixtures; use sidewall mounted.
c. Sprinkler Heads: Provide side wall mount.
d. Diffusers & Grilles: Avoid ceiling mounted. Avoid direct drafts on spa
guests. Integrate or conceal diffusers and grilles with ceiling design.
e. Design: Include interesting features (coffers, wallcoverings and

applied moldings).
6. Window (option): The natural light provided by a window can be

beneficial if the view and light is controlled. Provide operable or fixed
windows based on location and climate. Provide an appropriate privacy
treatment that is capable of darkening the room.
7. Door: Solid core wood with the following:
a. Acoustical seals
b. Latch set only (no lock); lever type with quiet operation. Consider
latchless (ball latch) with spring hinge to minimize noise.

d. Robe hooks
F. Finishes:
1. Floors and Base: Wood or tile surface preferred; may be dictated by law.
2. Walls: Paint or wallcovering
3. Ceiling: Paint or special finish
G. Lighting:
1. Decorative sconces, wall mounted fixtures and indirect lighting on

dimmer controls.
2. Provide task lighting for waxing services.
3. Under cabinet lights for counter work. Verify that heat from lights will not
ruin products stored on the bottom shelf of the cabinets.
H. Utilities:
1. Audio: Equip each room with a sound system with minimum of three
channels and volume controls in each room. See <13B>.
2. Thermostat: Provide each room with individual controls. See <15A>.
3. Electrical: See <15C>.
a. Floor Outlet: One duplex outlet in center of room for facial chair and
heating pad. Provide flush outlet, not tombstone.
b. Countertop: One duplex outlet for every 2 feet of counter with a

minimum of 3 duplex outlets. Do not place near sink for safety
reasons.
c. Side Walls: One duplex outlet at each wall.
d. Facial: One duplex outlet on wall near sink and head for steamer and
product trolley.


built-in equipment and outlet access.
4D.29 Couples Massage Room
A. Program: Same as Massage Room with two tables. See “Massage –

Treatment Room” above for criteria.
B. Size:
1. Equal to two single Massage Treatment rooms.
2. See the Spa Area Program.
C. Features:
1. Operable Wall: Providing an operable, acoustical wall to divide the room

into two separate rooms (when not used for couples) provides scheduling
flexibility.
4D.30 Couples Massage Suite
A. Program: Same as Couples Massage Room above but with the addition of a
shower or tub. See “Massage – Treatment Room” above for criteria. If
space is available, add a lounge area for guests to relax.
B. Size:
1. Equal to two single Massage Treatment rooms.
2. See the Spa Area Program.
3. Couples Massage Suite - Example
C. OSE Equipment: Access to information for equipment, supplies, treatment
intranet site:
https://extranet.marriott.com/mgs/Global+Source/Common/Lodging+Opera
tions/Spa/Vendors+and+Programs/Operations/Supplies/default.htm
Provide the following:
1. Two massage facial tables with armrest and bolster
2. Hydro tub for two
3. Stand up shower for two

4. Hot towel cabby
5. Oil warmer
6. Stone warmer
7. Heating pad
10.Chair for guest
D. Finishes: Appropriate flooring for this suite must accommodate both wet
treatment (tub, shower) and dry treatments.
E. Utilities:
a. Floor Outlet: One for each massage table and heating pad; one duplex
outlet under each treatment table. Provide flush design, not
tombstone.
b. Counter: One duplex outlet for every 2 feet of counter with a

minimum of 3 duplex outlets; one at each end of counter to
accommodate two treatments.
c. Side walls: One duplex outlet at each wall.
d. Sink: Porcelain with hot and cold water with mixing valve and
gooseneck spout. Unique design coordinated with interior designer.



4D.31 Wet Treatment Room
A. Program: If required, provide a quiet, soothing, functional room for

performing wet treatments. The environmental comfort of the spa guest is
essential and requires individual control of temperature, lighting and audio.
Treatments typically performed in this room include the following types:
1. Bath or shower
2. Steam shower
3. Vichy Shower
4. Wraps
5. Scrubs
6. Massage
B. Space Planning:
1. Type: Group wet rooms together for efficient operation by spa

attendants, for sound control and to manage waterproof construction.
and sink.
3. Floor Slope: In order to manage the large quantity of water used in wet
treatments, it is imperative to provide floors sloped to large drains (and
away from doors and walls). Design the floor system to accommodate
sloped floors and internal drains.
4. Acoustics: Wet rooms require a quiet environment. Avoid locations near

noise sources.
5. Evaluate the location of the equipment in relationship to the view from

the door opening since this equipment is usually centered in the room. If
the entrance door is not offset, the guest’s privacy and sense of security
may be compromised.
C. Size: See the Spa Area Program.

i n t r a n e t s i t e : h t t p s : / / e x t r a n e t . m a r r i o t t .
com/mgs/Global+Source/Common/Lodging+Operations/
Spa/Vendors+and+Programs/Operations/Supplies/default.htm Provide the
following:
1. Soft top wet dry table
2. Hydro Rain Vichy Shower, hand held showers are included with dual
temperature controls.
3. Hotel towel cabby
4. Stone warmer
E. Features:
1. Shower: In room shower and enclosure to permit spa guest to shower

before and after treatment without leaving the room; 0.9 x 0.9 m (3 x 3 ft.)
minimum. Steam shower is an option.
2. Hand Shower: Provide in addition to typical shower heads.
3. Counters: 0.91 m (3 ft.) high; 0.61 m (2 ft.) deep; length, 1.8 to 2.4 m (6 to 8
ft.); granite.
4. Cabinets: Wall and base cabinets with:
a. High quality laminate
b. Adjustable shelves with locks at drawers and doors.
c. Door and drawer silencers (felt or rubber)
display.
e. Section for laundry hamper; covered
f. Section for trash; covered
g. Section for double doors to accommodate a roll in treatment trolley.
5. Sink: Porcelain with hot and cold water, mixing valve and gooseneck
spout. Unique design coordinated with Interior Designer.
6. Floor: Sloped floor to central drain is required to manage the high volume
of water used in treatments.
a. Lights: Avoid ceiling mounted. Provide sconces, wall lights and

indirect lighting fixtures that are waterproof. Provide heat lamp panel
in ceiling for wet rooms. Avoid harsh, direct lights above treatment
area.
b. Speakers and Sprinklers: Use side wall mounted.
c. Diffusers & Grilles: Avoid ceiling mounted types and direct drafts on
spa guests. Integrate or conceal diffusers and grilles with ceiling
design.
d. Design: Include interesting features (coffers, vaults, tile and applied

moldings).
8. Door: Solid core wood, waterproof on interior face with the following:
a. Acoustical seal
b. Latch set only (no lock) with lever handle and quiet operation.

9. Robe hooks.
F. Finishes: Select finishes to create a warm and cozy room image as opposed
to a cold and clinical feel.
1. Floors and Base: Ceramic tile; slip resistant, 0.6 wet / dry
2. Walls: Ceramic tile wainscot ½ to height of wall; full-height wall tile in

Vichy shower rooms, otherwise, above wainscot finish walls with
semigloss paint or vinyl wallcovering.
3. Ceiling: Paint; ceramic tile for Vichy rooms.
G. Audio: Equip each room with a sound system (waterproof) with individual
control panel, minimum of three channels and volume controls in each room.
<13B>
H. Lighting:
1. Decorative wall mounted, waterproof fixtures and indirect lighting on

dimmer controls.
2. Under cabinet lights for counter work. Verify that heat from lights will not
ruin products stored on the bottom of cabinet.
I. Utilities:
1. Thermostat: Provide each room with individual controls.
2. Floor Drain: 4 inch pipe with silt trap below treatment bed <15B>.
a. Type: Waterproof, GFIC for outlets in room.
b. Floor: One duplex outlet, center of treatment bed. Flush design; not
tombstone.
c. Counter: One duplex outlet for every 2 feet of counter.
d. Side Walls: As required for equipment.



4D.32 Deluxe Wet Treatment Room
A. Program: Same as or similar to Wet Treatment Room but includes a

hydrotherapy tub located in a corner of the room.
4D.33 Hydrotherapy Room
A. Program: Same as or similar to Wet Treatment Room but includes full

function hydrotherapy tub and space for massage table.
B. Room Size: See the Spa Area Program.
C. Space Planning: Provide for the following:
and sink.
2. Specialty Hydrotherapy Tub: See manufacturer’s specifications for

specific installation and plumbing requirements.
3. Massage / wet treatment table (optional based on programmed space).
D. Utilities:
1. Verify size of drain (4 inch) based on tub manufacturer’s specifications

for quick drain of tub.
2. Specialty electrical outlets and drains may be required.
3. Type: Waterproof, GFIC for outlets in room.
4. Counter: One duplex outlet for every 2 feet of counter.
5. Wall: one duplex outlet at each wall.
6. Hydrotherapty Room - Example
4D.34 Dispensary
A. Program: Provide a "kitchen" style facility for the storage, mixing and
conditioning of spa treatment preparations by spa employees (aestheticians,
therapists). The area is also used to store, prepare and clean spa treatment
equipment and utensils.
1. Space Planning:
a. Location: Centrally locate near Treatment Room area to provide spa
employees with convenient access to Dispensary before and after
each spa treatment.
b. Wet Treatment: Give location priority to wet treatment areas that

require higher use of Dispensary.
c. Service Circulation: Provide direct access to service circulation

corridor for Back-of-House access.
d. Large Spa: Provide more than one Dispensary when feasible to meet
program requirements.
e. Product Storage: Store product in cabinets hidden from view.

Products mixed in suite.
2. Size: 1.0 m² (10 sq. ft.) of area per treatment room with a minimum size of
11 m² (120 sq. ft.).
3. Features:
a. Work Counter
b. Telephone
c. Computer Workstation: Provide with computer monitor and printer

for employees to access treatment schedules and appointments.
d. Base and Wall Cabinets: Adjustable shelves; drawers with locks;

cabinet doors with locks. Wall cabinet doors with glass windows
permit visual observation of contents without signage.
e. Refrigerator: Residential style with freezer.
f. Ice Machine: Provide ice machine with floor drain.
g. Microwave / Large Capacity Hot Towel / Hydrocullator.
h. Dishwasher: Commercial grade may be required. Provide sound

attenuation.
i. Sink: Large, two compartment, stainless steel with hot and cold
faucet set with swivel, gooseneck spout.
4. Finishes
a. Floor and Base: Vinyl composition tile or ceramic tile
b. Walls: Painted
c. Ceiling: Acoustical, lay-in tile
B. Lighting: Ceiling and under cabinet fluorescent. Verify that the under cabinet
lighting does not produce heat that can ruin spa products in the cabinet on
the bottom shelf.
C. Electrical Outlets: For counter top equipment. Provide a minimum of one

duplex outlet for every two feet of counter.
4D.35 Toilet (Treatment Area)
A. Program: Provide a toilet room for the use of guests in the Treatment Area to
avoid requiring guests to return to the Locker area, particularly between
treatments.
1. Provide at larger spas and particularly where the distance between the
Treatment area and Locker area Toilet is significant.
2. Location: Adjacent to the Common Service Circulation corridor.
4D.36 Pantry
A. Program: Provide an enclosed pantry to support the beverage service being

offered in the Dry Lounge and Wet Lounge areas.
B. Space Planning:
1. Locate in an enclosed room.
2. Position near Dry and Wet Lounge areas being served.
C. Size: 6.5 m² (70 sq. ft.) or as required to accommodate equipment.
D. Features: Coordinate equipment requirements with equipment provided in

Dispensary.
1. Refrigerator / Freezer: Residential size
2. Dishwasher: Commercial type may be required.
3. Sink: Stainless steel with water filter and gooseneck
4. Ice Machine: Commercial
5. Hot water machine
6. Base Cabinets: With adjustable shelves and door locks
7. Wall Cabinets: With adjustable shelves and door locks
8. Computer: For monitoring activities
E. Finishes:
1. Floor and Base: Ceramic tile; vinyl tile
2. Walls: Painted
3. Ceiling: Painted or acoustical tile
F. Utilities:
1. Drain: At ice machine; see <15B>.
2. Computer: See <13A>.
4D.37 Professional Product Storage
A. Program: Provide a room to receive, sort and securely store spa professional
products. Provide ample shelving to organize and store spa products.
B. Space Planning:
1. Dispensary: Locate with lockable door opening into Dispensary to permit

spa employees to access supplies directly from the Dispensary. This
location also permits temporary staging of deliveries within the
Dispensary instead of in corridors.
2. Service Access: Locate near service access to avoid service circulation

through spa guest areas.
C. Size: 0.4 m² (4 sq. ft.) per treatment room
D. Features:
1. Shelving: Wall to wall, adjustable, wood or solid surface to permit

stacking small and large items.
2. Cabinets: All cabinets are lockable to control access.
3. Door: Solid core, wood with keyed, deadbolt lock
E. Finishes:
1. Floor: Vinyl composition tile
2. Base: Vinyl
3. Walls: Semi-gloss paint
4. Ceiling: Exposed
F. Lighting: Fluorescent ceiling fixtures
4D.38 Toilets
A. Spa Guest Toilets: Provide private toilet facilities for spa guests.
1. Space Planning:
a. Circulation: Position in the “dry” zone and locate so that access to

other functions does not require traversing through the toilet area.
b. Grooming: Locate adjacent to Grooming area so guests exiting toilet

area have access to lavatories.
c. Wet Areas: Access to toilets shall not require traversing wet areas.
2. Features:
a. Enclosures: Enclosed private, compartment with full, panel or

louvered, wood door preferred. Provide privacy latch with emergency
unlock.
b. Accessibility: Provide access for guests with disabilities.
c. Urinal Screens: Required
d. Toilet: Wall hung
3. Finishes
a. Floor and Base: Porcelain tile or stone
b. Walls: Ceramic tile or stone, full height or wainscot
c. Ceiling: Painted; semigloss
B. Employee Toilets:
1. Program: Provide toilet facilities dedicated for use by spa employees.
a. Employees are prohibited from using spa guest toilets.
b. Employee toilets in the hotel may be utilized if they are conveniently

accessible.
2. Space Planning:
a. Location: Locate toilets near the employee Break Room.
b. Exposure: Avoid views from spa guest areas.
c. Lounge: Avoid locating toilet entrances directly into the employee

Break Room to prevent toilet activities from disrupting the Lounge
environment.
d. Minimum of one toilet fixture and lavatory for male and one for
female at spas of 925 m² (10,000 sq. ft.) or less. At small spas, unisex
toilet may be adequate.
3. Finishes
a. Floor and Base: Porcelain tile
b. Walls: Paint
c. Ceiling: Painted or acoustical tiles
C. Accessories: Commercial grade, residential image
1. Toilet Paper Holder (Double roll), sanitary napkin disposal, coat hook,
appropriate paper towel & soap dispenser, trash receptacle
2. Accessible Compartment: Grab bars
D. Lighting: Downlights above in center of space, not above toilet at each

compartment and common area.
E. Utilities: Floor drains as required.
4D.39 Janitor
A. Program: Provide a small, enclosed room to accommodate cleaning

equipment and supplies to maintain the spa facilities.
1. Typically, locate near the wet areas, the areas requiring the most
maintenance.
2. Locate adjacent to common service circulation corridor to permit

servicing of common areas by either gender.
3. Quantity: Locate one facility in the men’s and one in the women’s
area. At smaller spas, one centrally located room may serve both men’s
and women’s area.
B. Size: 2.3 m² (25 sq. ft.) per room
C. Features:
1. Floor sink with backsplash
2. Storage shelving
D. Finishes:
1. Floor and Base: Vinyl tile or ceramic tile
2. Walls and Ceiling: Painted; high gloss
E. Utilities: Floor drain
4D.40 Circulation
A. Corridors - Public: Provide corridors for guests circulating between reception,

locker areas, lounge, treatment rooms and other public spa facilities.
1. Space Planning:
a. Corridor Configurations: Avoid institutional looking, monotonous

corridor configurations.
b. Design: Design corridors with alcoves and niches to provide visual

relief and interest.
c. Natural Light and Views: Introduce natural light and views

(windows and skylights) while maintaining privacy.
d. Ceilings: Provide visual interest by integrating coffered ceilings

with skylights, special paint finishes, murals and / or special lighting
details.
e. Linen Storage: Consider linen storage at corridor utilizing pocket

panels at alcoves and furniture storage.
2. Corridor Width: 1.5 m (5 ft.) minimum
3. Ceiling Height: 2.7 m (9 ft.) minimum; higher preferred
B. Features: Consistent with the spa theme, incorporate elements of visual

and acoustical interest:
• water features
• artwork and artifacts
• interesting finishes
• lighting features and natural light
C. Finishes:
1. Floors: Carpet, wood, stone or porcelain tile with area rugs. Treatment
Room corridors may be carpeted to minimize noise.
2. Walls: Durable; consistent with spa theme.
3. Ceiling: Painted gypsum board and acoustical tile.
D. Lighting: Wall sconces and indirect warm lighting preferred, consistent with
the spa theme and controlled by dimmers.
E. Utilities:
1. Receptacles: Electrical outlets for maintenance.
2. Audio: Central sound system; see <13B>.
F. Corridors - Private:
1. Program: Provide a gender segregated circulation path or zone to

connect Locker, Toilet, Grooming, Shower, Lounge and Wet Lounge
areas.
2. Avoid a straight line, sequence of spaces from the Locker entry to the Wet
Lounge exit. Provide access to and organize functions along a common,
interconnecting circulation spine.
3. Segregate areas by “wet” (Shower and Wet Lounge) and “dry”

(Locker, Toilet, Dry Lounge and Grooming) zones.
4. Plan circulation to avoid traversing wet zones to access a dry zone.
5. The private spaces are key to the overall experience. Design elements,
color palette, and lighting are critical.
G. Treatment Area Circulation: Provide quiet, interesting circulation corridors

between the Dry Lounge and Co-ed Lounge area and Treatment Rooms as
noted above for Public Circulation.
1. Space Planning:
a. Circulation: Plan the circulation to provide service access for clean

and soiled linen and supplies.
b. Access: Provide convenient access for staff from employee support

areas.
c. Guest Access: Provide spa guest access from the Dry Lounge to
Treatment Rooms.
d. Arrangement: Arrange treatment room door locations in a staggered

plan for privacy (so doors are not opposite each other).
2. Size:
a. Width: 1.5 m (5 ft.) minimum
b. Ceiling: 2.4 m (8 ft.) minimum
3. Features:
a. Floors: Design for comfort of spa guests with slippers. Design to avoid
noise that could disrupt treatments.
b. Ceilings: Provide interest with coffers, vaults and crown

moldings.
c. Artwork & Water Features: Integrate into design of corridor.
d. Plants: Integrate into the design where appropriate.
e. Design: Avoid monotonous layouts that appear clinical. Design

corridors for warm and welcoming feeling. Add interest with alcoves
(for concept relevant artifacts), knuckles and integrated features.
f. Occupied Sign: In order to indicate if a treatment is occupied, provide

an element (symbol, light or object) at each treatment room door that
serves this purpose and is consistent with the spa theme.
4. Finishes
a. Floor: Carpet preferred for acoustics. Design may include a

combination of carpet, tile or wood. Select carpet color and pattern
with good “coverage”. Avoid light colored, solid carpets that show
wear.
b. Walls: Paint or wall covering or specialty finishes
c. Ceiling: Paint and acoustical tile
5. Lighting:
a. Colored Lighting: Use to convey special environment when possible.
b. Sconce: Decorative lighting
c. Ceiling: Indirect alcove, wall washer or decorative.
H. Fitness Center Circulation: Provide a common circulation path or zone to

connect the Fitness Center facilities, Café and Pool. Plan spaces to avoid
having to traverse one area to access another.
1. Corridor Width: 1.5 m (5 ft.) minimum
2. Ceiling Height: 2.7 m (9 ft.) minimum; higher preferred
3. Features:
a. Consistent with the spa theme, incorporate elements of visual

and acoustical interest such as water features, artwork and artifacts,
interesting finishes, lighting features and natural light.
b. Linen Storage: Consider linen storage at corridor utilizing pocket
panels at alcoves and furniture storage.
4. Finishes
a. Floors: Carpet; or wood; stone; ceramic tile with area rugs. Treatment
Room corridors may be carpeted to minimize noise.
b. Walls: Durable; consistent with spa theme
c. Ceiling: Painted gypsum board and acoustical tile
5. Lighting: Wall sconces and indirect warm lighting preferred, consistent

with the spa theme and controlled by dimmers.
6. Utilities:
a. Electrical: Power outlets for maintenance
b. Audio: Central sound system; see <13B>.
4D.41 Linen Staging
A. Program: Provide areas to store clean and soiled sheets, towels and robes
used in spa treatments and wet areas. Provide a commercial duty washer
and dryer for use by spa attendants for cleaning spa slippers and small
accessories.
1. Space Planning:
a. Access: The spa employee’s ability to manage the large quantity of

clean and soiled sheets and towels generated in the treatment room
and wet areas, on an hourly basis, is critical to the efficient operation
of the spa.
b. To facilitate this demand, plan the flow of clean laundry from the
hotel or off-site laundry facility to the treatment room and wet areas,
and back, in an efficient operation.
c. Separate Paths: Typically, health regulations require segregation of

clean and soiled laundry into separate rooms or zones to avoid cross
contamination. Conform to applicable regulations.
d. Wet Areas: Spa wet areas require facilities to distribute and collect
towels and robes. Wet areas can typically be serviced as satellites of
Laundry Staging.
e. Service Access: Bulk management of clean and soiled linen is

provided by carts circulating between the hotel or off-site laundry and
Laundry Staging room.
f. Laundry Chute: In order to minimize labor and service circulation
through the Spa, consider managing soiled linen vertically with a
laundry chute.
g. Quantity: Each treatment requires approximately 6 to 12 pieces of

linen and 1 guest robe and slippers. Size Linen Staging and Linen
Closet facilities based on the number of treatment rooms, treatments,
use of wet areas and frequency of deliveries.
h. Central Location: If the Laundry Staging area is conveniently

accessible to the treatment rooms, clean and soiled towels and
sheets may be distributed and collected from a central Laundry
Staging location.
i. Remote Location: If the Laundry Staging area is not conveniently

located near the treatment rooms, provide one or more satellite Linen
Closets in the treatment room area. Provide satellite closets for
mobile clean linen shelving units at Clean Linen and cart space at
Soiled Linen rooms.
2. Distribution: The Laundry Staging room is the distribution point for

linen service to the following areas. Refer to requirements for the storage
and display of linen in each area.
a. Treatment Rooms
b. Locker Room and Shower
c. Wet Lounge
d. Fitness Center
e. Pools
B. Size: Determined by the following uses:
1. Size of spa
2. Number of treatment rooms
3. Type and number of treatments
4. Frequency of deliveries from hotel or off-site laundry.
C. Features:
1. Washer and Dryer: Large capacity; commercial duty; counter space for
sorting; folding tables; verify mounting requirements. Do not locate
adjacent to Treatment Rooms or Lounge areas.
2. Clean linen is required to be stored in closed cabinets, not on open
storage shelving. Linen is delivered and distributed by mobile carts.
3. Soiled linen is typically temporarily stored and transported in

hamper carts.
4. A hand washing station and janitors closet must be readily available.
D. Finishes:
2. Base: Vinyl
3. Walls: Painted; Fiberglass Reinforced Panel (FRP)
4. Ceiling: Exposed
E. Lighting: Fluorescent ceiling fixtures.
F. Utilities: Hot and cold water / drain / lint trap for washer / dryer.
G. Linen Staging Diagram
4D.42 Linen Closet
A. Program: Provide a closet in the treatment room area to stock linen and
towels for distribution to treatment rooms by employees.
B. Space Planning:
1. Location: Centrally locate in the treatment room area.
2. Closets: Provide one or more closets with door at larger spas.
3. At smaller spas, linen may be distributed directly from the central Linen
Staging room.
4. As an alternate, linen may be secured in cabinets or armoires located in

the treatment room area.
5. Soiled linen can not be mixed in the same room.
C. Finishes:
1. Floor and Base: Vinyl composition tile
2. Wall: Gloss paint
3. Ceiling: Paint
4D.43 Soiled Linen
A. Program: Provide a closet in the treatment room area to temporarily store

soiled linen and towels used in treatment rooms or provide a process to
quickly remove soiled linen to a central linen collection area or laundry
chute.
B. Space Planning: Plan for ease of use from all spa areas.
1. Location: Centrally locate in the treatment room area.
2. Closets: Provide one or more closets (or chutes) at larger spas.
3. At smaller spas, soiled linen may be returned directly to the central

Laundry Staging room.
4. Clean linen can not be mixed with soiled linen in the same room.
C. Finishes:
1. Floor and Base: Vinyl composition tile
2. Wall: Gloss paint
3. Ceiling: Paint or acoustical tile
4D.44 Equipment Room
A. Program: Provide room for Wet Lounge equipment such as steam generator
and pool pumps and filters.
B. Location: Locate as close as possible to the facilities being served. Locate

adjacent to common service circulation corridor to permit adjustment and
servicing by either gender without compromising Wet Lounge privacy.
4D.45 Audio Room
A. Program: Provide an equipment room for the audio system serving the entire
spa area. Locate room adjacent to common service circulation corridor or in
the Administration office area.
4D.46 Employee Break Room
A. Program: Provide an enclosed “break” room for Spa employees to wait and
relax between appointments, to monitor appointments and to prepare food
and beverage refreshments.
1. At smaller spas, spa employees utilize hotel Employee Facilities.
2. Spa employees follow the same protocol as hotel employees when

entering and leaving the spa and are prohibited from using spa guest
areas as lounges between appointments.
B. Space Planning:
1. Treatment Rooms: Employee Break Room may be located near the

treatment room area to permit convenient access to the treatment room
area.
2. Acoustics: Avoid locating the Employee Break Room directly adjacent to

treatment rooms.
3. Exposure: Avoid locating the Employee Break Room in areas where it is

exposed to view from spa guest areas.
4. Toilets: Do not locate employee Toilet within employee Break Room to
prevent toilet activities from disrupting the Lounge environment.
5. Access: The Employee Break Room may be located on a different

level than the treatment rooms if stair and elevator access provides
convenient access to the treatment room area.
C. Size: Proportional to staffing program. Typically, 12 m² (120 sq. ft.) minimum

to 18 m² (200 sq. ft.).
D. Features:
1. Lockers: One small unit, 0.04 m³ (1.5 cu. ft.), with lock per employee for
securing personal belongings but not clothing. Typically, employees
arrive in uniform.
2. Wall and Base Cabinets: For employee food and beverage storage and
preparation. Provide with counter, adjustable shelves, lockable drawers
and doors.
3. Microwave: Residential type
4. Sink: With hot and cold water
5. Refrigerator: Residential type refrigerator / freezer
6. Table, Chairs and sofa
7. Computer Workstation: For monitoring spa appointments and processing

paperwork. Provide counter, chair and computer workstation with
printer.
8. Mailbox: Provide secure, lockable mailbox modules (one per employee)

to distribute and secure “tip” gratuities and internal employee
communications.
9. Wall Clock
10.Bulletin Board
11.Time Clock: Locate at employee Break Room or hotel employee entrance

as required by Operations.
12.Training facilities and materials
4D.47 Coordination
A. Reference: Coordinate with the requirements of other Chapters.

• Recreation & Amenities
• Food & Beverage - BOH
• Audio / Visual
• Mechanical, Plumbing & Electrical
• Loss Prevention
retail
designstandards
Table of Contents
5.1 Overview 315

5.2 Retail Shops 315
5.3 Specialty Retail 318
definitions
without exception
or best practice

Marriott.
314 Retail Ritz-Carlton Reserve - CALA marriott international. all rights reserved. August 2021
5.1 Overview
A. Brand Requirements: Provide guests with a variety of high-end retail options

to address the guest's desire for retail essentials and bespoke shopping
experiences. Provide guests with a variety of products on site, based on
market conditions.
1. Program: Verify the retail offerings with MI. Typically provide the
following:
• Specialty Retail
• Pool & Beach Retail
• Spa Retail
B. Planning: Coordinate with <2A>.
1. Retail Experience: Consider locating the retail facility as a free

standing entity, integrated with the natural setting of the resort
environment as a destination retail experience.
2. Compliance: Comply with the governing accessibility regulations.
3. Service: Provide Back-of-House access for deliveries to avoid circulation

conflicts at guest entry.
C. Additional Retail: Market analysis may dictate requirements for other retail
outlets as outlined in the project Facilities Program.
5.2 Retail Shops
A. Program: Provied guests with retail shopping experiences that are unique
and reflect the locale.
B. Retail shops may include a combination of regional gift items and specialty
curated products reflecting the local area. The proportion of each in the retail
mix is determined by market demands.
1. A retail program solution may be one large shop or multiple retail outlets
that support the destination experience.
C. Location:
1. Locate in the public space circulation easily visible to guests, but not part
of the arrival experience.
2. If the Retail shops are not visible from the guest circulation, provide
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proper signage to identify the shop location.
3. Stand Alone Retail: Provide as appropriate for the resort’s site plan.
Typically, locate specialty retail near the Library or en route to F&B
outlets.
D. Size / Area: As required by the project Facilities Program.
1. Approximately 15% of the retail floor space is allocated to back of store

functions, such as office and retail storage. At remote locations, with
limited shipping, storage may require up to 25% of retail display area.
E. Space Design:
1. Coordinate retail entrances and storefront designs with the resort guest
circulation design. Consult MI with the following retail design concepts
and obtain approval.
• Entrance: Storefront designs and visible retail features.
• Retail Graphics: Graphic and merchandising signage is not required at
storefronts or around the property.
2. Point of Transaction: Provide in a central location to maximize customer

recognition allowing for site lines to all areas of the store facing the store
entrance.
3. Merchandising Areas: Design space to maximize areas to display retail

products. Provide unobstructed wall areas, shelving, counter tops and
fixtures to locate and display merchandise.
4. Storage: Provide lockable merchandise storage in undercounter, solid

millwork storage cabinets (not to exceed 46 cm high (18 inch) without
compromising merchandising area. Blend design with overall store
design.
F. Retail Display & Design:
1. Interior Retail Design: Provide custom retail interiors consistent with the
Design Narrative and locale. Utilize adjustable shelving and display units
conducive to merchandising and accommodate maximum flexibility with
multi-functional displays.
G. Finishes: Exterior and interior natural finishes follow the beauty of the
natural environment.
H. Storage Area: Provide storage for retail inventory. Provide additional locked
storage for bulk deliveries, if required.
I. Loss Prevention: Provide as required by the Loss Prevention Review in <16>.
1. Surveillance Cameras (VSS): When required, locate per Loss Prevention

Review.
2. Theft Deterrent System: When required, conceal under floor magnetic
product tagging theft deterrent system (no exposed pedestals).
J. Dressing Room: Provide if apparel is offered for sale.
1. Location: Near point of transaction to permit convenient sales assistance

and to permit passive observation of Dressing Room use.
2. Size: Provide for persons with disabilities in compliance with the

Americans with Disabilities Act (ADA) and governing regulations.

• Mirror: Full length
• Seating: Bench or chair
• Clothes Hooks: Double
• Door: With privacy latch
• Lighting: LED (equivalent to incandescent)
K. Transaction Desk: Provide to support retail transactions and manage

customer activity. Include the following:
1. Location: Position for visual observation and control of the shop and to
provide guest service impact. Orient Cash Wrap to face entrance.

• Computer (conceal from direct guest view)
• P.O.S. Station with printer, card swipe, cash drawer, barcode scanner
(recessed, conceal from direct guest view)
• Telephone
• Counter for wrapping and bagging products at 90 cm (36 inch) height.
• Audio controls (unless in office)
• Lighting controls (unless in office)
3. Size: Minimum 600 mm (24 inch) and maximum 1200 mm (48 inch).
L. Retail Manager’s Office & Storage: As required by the project facilities

Program, provide a desk work station at the retail shop for activities
associated with managing the retail programs and storing inventory.
1. Size: 15% of retail area or 5 m² (50 sq. ft.), minimum
2. Furniture: Desk, chair, file cabinets and storage shelves
3. Storage Area: Provide for retail inventory and locked storage for
bulk deliveries, if required.
a. Provide climate controlled, conditioned space.
b. Additional storage rooms may be required.
4. Computer / PMS: Provide data connection. See <13A>.
5. Telephone / Fax: Provide device connections. <13A>.
5.3 Specialty Retail
A. Program: In response to a market analysis of location and commercial

opportunities and demands, Ritz-Carlton Reserve properties support
additional managed specialty shops only. Retail shops may include the
following examples:
• Jewlry
• Art Gallery
• Specialty F&B
• Home Goods
B. Design: Each retail outlet is locally curated. The look and feel may reflect
local markets and include F&B offering, such as a coffee service combined
with packaged products.
C. Requirements: In addition to a Specialty Retail outlet, Pool & Beach and Spa
retail components are required. See <4D> for the Spa Retail criteria.
5.4 Coordination
A. Property Infrastructure:
1. Audio / Visual: Provide A/V to support the Brand voice with background
music. Include a sound system as an independent retail system with
ceiling speakers or a dedicated channel of a central property sound
system with individual content zone and volume controls. Conceal
speakers in ceiling and locate control discreetly in non-merchandise area.
See <13B>.
2. HVAC: Locate required thermostats, vent ducts, receptacles and alarms

discreetly in non-merchandise spaces. See <15A>.
3. Utilities: Conceal utilities in the wall or floor. Vertical utility poles or

surface mounted power outlets are not permitted. Coordinate with
<13A>, <13B>, <15A>, <15B> and <15C>.
4. Discreetly locate data and power lines and alarm system controls in non-
merchandise, retail spaces. Coordinate with <2A>, <13A> and <15C>.
5. Coordinate outlet boxes with the interior design and millwork layout.
B. Lighting: Coordinate retail display, feature / decorative and general lighting
with interior design. Coordinate high-end retail lighting ambiance with
surrounding light levels. See <15C>.
1. General Lighting: Provide pleasing light levels while spot lighting

products.
a. Ambient Lighting: Include recessed LED lighting with 480 to 540 lux
(45 to 50 FC) at 76 cm (30 inch) AFF.
b. Accent Lighting: Provide accent lighting at 1500 to 2000 vertical lux

(150 to 200 vertical FC) to highlight wall displays.
2. Decorative Lighting: Provide a variety of lighting, located in display

windows and at key points in the space.
3. Dimmers: Provide lighting on dimmers to enable light levels to transition

throughout the day in sync with adjacent public space.
4. Controls: Locate lighting controls behind the desk or in the office. Do not
locate in Lobby or public areas or within display walls.
5. Task: Provide task lighting above the P.O.S. area.
C. References: Coordinate with requirements of other Chapters.

• Lobby Areas
• Food & Beverage
• Food & Beverage - BOH
• Audio / Visual
• Mechanical
• Plumbing
• Electrical
• Loss Prevention
function spaces
designstandards
Table of Contents
6.1 Overview 323

6.2 Design Fundamentals - General 324
6.3 Configuration and Arrangement - General 327
6.4 Acoustics - General 328
6.5 Infrastructure - General 329
6.6 Lighting - General 330
6.7 Communications - General 330
6.8 Signage - General 331
6.9 Pre-function Spaces 331
6.10 Indoor Function Space (Ballrooms) 333
6.11 Boardroom 335
6.12 Exterior Function Spaces 337
6.13 Meeting Services Overview - Support Facilities 339
6.14 Public Toilets 339
6.15 Management Offices 340
6.16 Catering Showroom 340
6.17 Coffee & Water Service Stations 340
6.18 Service Corridors - BOH 341
6.19 Beverage Storage 341
6.20 Banquet Storage 342
6.21 Public Support Spaces 342
6.22 Florist & Floral Preparation 342
6.23 Audio/Visual Equipment Storage Rooms 343
6.24 Operable Partitions 343
August 2021 marriott international. all rights reserved. Ritz-Carlton Reserve - CALA Function Spaces 321
definitions
without exception
or best practice

Marriott.
322 Function Spaces Ritz-Carlton Reserve - CALA marriott international. all rights reserved. August 2021
6.1 Overview
A. Program: Provide adequate function space to meet market demands and to

include spaces that can accommodate a variety of guest special events and
social gatherings in a variety of environments.
1. Spaces: Accommodate the following function and support spaces:

• Exterior Spaces incorporated into the natural environment
• Pre-function Spaces
• Ballrooms
• Boardroom / Private Dining
• Catering Showroom
• Public Support Spaces
• BOH Function Service Spaces
• Banquet Storage
• A / V Equipment Storage
B. Meeting Spaces - Defined:
1. The terms “Function Spaces”, "Event Spaces" and “Meeting

Spaces” are used interchangeably, having the same meaning.
2. Pre-function Spaces: Each Meeting, Function and Event Space requires a

Pre-function area with requirements based upon the specific space
needs. The Ballroom Pre-function requires dedicated spaces.
3. Ballrooms: Multi-functional, column free meeting and event spaces with

high quality finishes.
• Finishes are at the highest quality level.
• Salons: Ballrooms are divided into smaller meeting spaces called
salons.
4. Boardroom: This room has a dedicated reception area, fixed furniture and
a high level of finishes.
C. Exterior Function Spaces: See criteria at the end of this Chapter and
coordinate with requirements in <1>.
6.2 Design Fundamentals - General
A. General: Provide Meeting Space facilities with applicable subdivisions,

operable or built partitions, pocket doors, pre-function area, service
entrances. Design and furnish spaces to relate to the design genre and
property location. See below for general and specific meeting space criteria
and design requirements.
B. Finishes: Provide high quality finishes consistent with the project’s

programmed spaces and overall design narrative. Acoustically absorptive
and diffusive treatments are highly recommended. See <GR4>.
C. Doors: Incorporate millwork details, door casing, wood panels, with similar
materials to complement the wall design and public areas. Scale
appropriately for ceiling height.
1. Door Swing: 180 degrees lay flat against wall in open position.
2. Door Hardware: See <GR3> for typical hardware requirements and

recommended installation locations.
3. Egress: Provide panic hardware and closers, regardless of the doors’ fire
or smoke rating. See <14>.
4. Locks: Electronic lock system (same as guestroom) preferred. Key

operated locks are acceptable if provided with removable cylinders for
convenient security cylinder replacements.
5. Kick Plate: Allow 25 cm (10 inch) minimum below trim molding for kick
plate at Ballroom side.
6. Edge Angle: Provide protective meeting stile brass edge angle at Ballroom
side of service and Ballroom doors.
7. Door Hardware Finish: Match hardware with the interior design theme.
8. Door Holders: Provide electromagnetic door holder devices with built-in

24 Volt controller.
a. Fire Alarm System: Coordinate with <14>. Connect to FACP and to

power (see <15C>) to automatically release doors by a signal from the
FACP.
b. Release Switch: Provide a wall mounted, momentary release switch,

adjacent to each door.
c. Mounting & Blocking: Mount the door holder to substantial and

permanently secured, built-in wood blocking or steel reinforcement
in stud wall framing (not just attached to gypsum board) or anchor
into masonry walls.
9. A / V Cabling: Provide for cable routing through an architrave built around

and over doorways on the Meeting Room side. Design into the millwork
and detail to permit audio and visual cabling for power, sound,
communication, etc. to avoid taping cables to floors that may cross door
entrances. Allow approximately 76 mm (3 inch) for cable size.
D. Furniture, Fixtures & Equipment (FF&E) - General:
1. Design Concept: Design and select FF&E products and materials

appropriate for commercial application.
2. FF&E Criteria: See <GR4> for Public Space FF&E products criteria.
3. Seating: Provided under FF&E package.
a. Banquet Chairs: Provide chair ganging (interlocking) device. See <14>

.
4. Casegoods: Select furniture pieces that are scaled and of a high quality
adequate for public space use.
a. Cabinets: Provide millwork cabinets and counters with polished and

sealed stone tops.
5. Art & Artifacts: Place artwork in featured locations with appropriate

lighting. Coordinate with fire safety devices. Submit to MI for review and
acceptance.
E. Windows & Safety Glass: For window, glass / glazing and safety glass
criteria, see and <16>.
F. Steps, Stairs, Ramps & Slip Resistance: See <16>.
G. Natural Light: Provide natural daylight in Meeting Spaces (Ballroom,

Breakout (Meeting) Room, Boardroom & Pre-function) through the use of
windows. Coordinate the following:
H. Interior Landscaping: Live flowering plants only.
I. Wall Mounted Systems Devices: Carefully select locations for wall-mounted

outlets (power, data, A/V, etc.) and controls. Minimize guest views of the
following system devices and coordinate locations with interior design.
1. Group and integrate devices into finishes and area architectural details in
a functional, efficient manner that reduces visual clutter.
a. Utilize a recessed wall mounted access panel that combines the AV
inputs / outputs, data, power, etc. into one location.
2. Locate lighting and environmental controls and A/V controls in a niche

behind metal wall boxes or in high finish spaces behind hinged, millwork
access doors on function space walls. Locate at typical control height
above finished floor.
• Design with a pass-thru so door can be closed when cables are in use.
• Integrate utility service panels into wall designs without compromising
required wall sound transmission class and fire rating.
J. Fire Protection & Life Safety Devices & Equipment: Coordinate with
<14>.
1. Exit Signs: Recess in walls, if permitted by governing code.
2. Fire Extinguisher Cabinets: If required, solid front, paint to match

background color, if permitted by governing regulations.
K. Occupancy Load Factor: For exit capacity, see <14>.
L. Mechanical & Electrical: See: <15A> and <15C>.
1. Environment: In order to maintain guest comfort, verify that heating and

cooling variations caused by natural light, artificial light, heat and
humidity from occupants are considered in the environmental control
design.
2. Accessories:
• For mechanical and electrical grilles, plates, doors, accessories, etc.,
where applicable, match or conceal devices within surrounding wall and
ceiling finish. See <15C> and <13A>.
• Align devises in an orderly configuration using ganged cover plates to
the maximum extent.
6.3 Configuration and Arrangement - General
A. Space Planning: Design Meeting Spaces to provide comfortable and high

quality guest experiences while allowing employees to efficiently perform
services.
1. Study: Conduct a staging study to identify meeting types and typical

object wall locations the spaces are intended to accommodate. The
staging study and object wall locations provide the primary design
criteria required by related disciplines to ensure their designs provide
appropriate system infrastructure and services. Related disciplines
include lighting, sound, visual display, rigging and structural support,
electrical power and communications, etc.
2. Provide dedicated shuttle elevators when elevators are required to

access Meeting Spaces from public areas. Avoid using the guestroom
tower elevators for function floor access because of delays, guest floor
controlled access and circulation conflicts between guest and public. See
<12>.
3. Provide Meeting Spaces with access to Back-of-House (BOH) service, see

<8B> and <9>. The overall circulation concept requires separate function
Service Corridor access to avoid the other BOH corridors.
a. Provide convenient service access to beverage station, pantry, ice

station, plating room, storage, A/V room, etc.
4. In addition to providing meeting spaces, integrate a distinctive design

organization that focuses on elements such as a prominent view, major
architectural or aquatic feature such as a garden, grand stair, fountain or
market responsive theme.
6.4 Acoustics - General
A. Acoustic Environment: Coordinate with <13B>.
1. Building Envelope: Select products to provide appropriate sound

isolation characteristics. For building envelope requirements, see <1> for
“Acoustic Control”. Provide exterior construction, including doors and
windows, so that environmental noise (including aircraft, road traffic,
etc.) does not adversely affect the interior functions and events.
2. Room Acoustics - Surface Treatment Materials:
a. Coordinate material selections with Interior Design as applicable.
b. Provide acoustically absorptive treatment on walls, ceiling and deck

as required to achieve the required reverberation time (RT60) for
excellent speech intelligibility.
c. On walls, provide acoustical treatment to reduce the impact of sound

reflections from portable speakers used for multimedia events in
large function spaces.
3. Airborne Sound Insulation: To obtain field airborne sound insulation

performances (ASTC) equivalent to the required acoustic design ratings
(STC), construct wall assemblies to form a continuous airtight sound
barrier around operable partitions, at the floor, at the wall above
partition and at partition storage pocket details.
4. Flanking & Permanent Walls:
a. STC 55 minimum; sound isolate the function spaces from surrounding

and adjoining spaces so events are not adversely affected by adjacent
functions. For exterior walls, see Building Exterior in <1>.
b. Construct walls continuous from floor to deck structure above and

fully seal voids and allowable penetrations.
c. IIC 57 minimum required to minimize noise from adjoining space

above
5. Service Corridors: Minimize noise from service corridors by providing

proper wall design and construction and coordinated with <15A>, HVAC
design.
a. Provide service entry vestibules with good quality doors designed to

serve as sound locks.
b. Avoid locating noisy equipment such as ice machines immediately
adjacent to a common wall or directly across from the service entry
vestibule.
c. Provide joint-free floor surfaces in service corridors to minimize noise

from rolling carts and equipment.
6.5 Infrastructure - General
A. Overhead Support, Rigging and Hang Utilities: Event participants and their
production companies typically customize the meeting space to suit their
needs by temporarily installing lights, speakers, projectors, banners and a
variety of other props supported from the ceiling. If permanent rigging points
are provided, attach to the structure above the event space. Rigging points
are used in unison to support aligned loads. Loads are temporary, lasting the
duration of an event. Consult with MI for criteria.
1. By providing permanent rigging points and tracks at the ceiling, the

following advantages are created.
• Damage to ceilings and walls is reduced.
• Production costs can be reduced.
• Event turn times can be reduced.
• Event space flexibility produces higher quality events.
• Floor mounted equipment and wires are minimized, resulting in fewer
tripping opportunities and better site lines.
• A wider variety of events can be accommodated.
• Permanent rigging points are safer and more dependable than
temporary rigging.
6.6 Lighting - General
A. General: Provide lighting systems with a minimum of four scene (settings)

plus full on and off, preset / control station, and remote control (wired or
wireless). If video conferencing, projections, streaming or video recording is
anticipated frequently, provide black-out curtains on all windows.
Coordinate with <15C>.
1. Locations: Light fixture locations have priority over location of speakers,

grilles, fire protection devices, and similar exposed items. Coordinate
fixture placement to create aesthetically pleasing patterns and
coordinate with Interior Design.
B. Fixtures:
1. Light Level: Provide a minimum of 323 lux (30 foot-candles) at tabletop

surfaces. Provide consistent light levels throughout the area without
“hot-spots” or dark areas.
6.7 Communications - General
A. Property Technology: Design Meeting Space communications systems that

accommodate guests' requirements and expectations for connectivity. See
<13A>.
1. Wired Internet: Provide wired Internet access connections throughout on

AV I/O plates. Provide a minimum of two wired Internet access points in
each room, section and breakout.
2. Wireless Internet Access Points (WAPS): Provide wireless Internet access

points throughout. See <13A> for requirements.
3. Cellular Voice & Data: Provide cellular voice and data service throughout
with dead-spots reduced or eliminated. See <13A> for requirements.
6.8 Signage - General
A. Graphics & Signage: See <GR2> and <16>.
1. Occupancy Loads: Posted according to governing code.
2. Exit Signs: Attractively integrate egress signage into the wall design, and
locate for visibility when the room is setup for a function.
6.9 Pre-function Spaces
A. Program: Provide dedicated pre-function spaces for Meeting Spaces such as

Ballrooms and Breakout (Meeting) Rooms.
1. Design a Pre-function space that adapts to different uses, depending on

the events being hosted. Provide flexible furniture and technology that
allows the Pre-function space to be utilized for other roles.
B. Design Fundamentals:
1. Windows: Provide views to outdoors through large scale windows

wherever possible.
a. Windows provide a connection to the project’s location and

assist in way-finding.
2. Natural Light: Provide natural light through windows.
C. Configuration & Arrangement:
1. Size / Area: See the project Facilities Program.
a. Corridor Width: 7.3 m (24 ft.) minimum clear to accommodate

emergency exiting, partition pockets, food service set-up and
socializing area.
b. Ceiling: 3.3 m (11 ft.) minimum above floor. Higher ceilings are
required for large facilities.
2. Space Planning: Avoid use as main circulation path to other facilities,

such as Breakout (Meeting) Rooms or Boardroom.
a. Provide service access from BOH Service Area to Pre-function and to

exterior function terraces. Direct access to exterior is desirable.
3. Seating Areas: Provide casual seating to accommodate relaxation and
conversation activities.
a. Provide furnishings that accommodate easy re-configuration and

removal by hotel staff.
b. Avoid obstruction of emergency egress.
D. Acoustics: See Acoustic - General criteria above. Select acoustic treatments

to minimize noise in pre-function spaces, so noise does not negatively impact
adjoining function spaces.
E. Infrastructure: See Infrastructure - General above.
1. Floor Boxes:
a. Pre-function designs may include islands of seating and potential

food service stations. Locate the floor boxes to prevent requiring the
running of cables to these locations. Design dedicated outlets to
support cooking and other equipment.
b. At glazed walls, provide floor boxes flush with floor.
2. Power: Provide standard dedicated duplex electrical outlets in sufficient

quantity and at convenient locations to avoid placing cords across guest
entry or service doorways. See <15C>
a. Locate one outlet adjacent to all Ballroom and Meeting Room doors.
b. Provide adjacent to sound system input / output plates and AVnet

connector panels.
c. Some Pre-function designs may include islands of seating

arrangements. Provide convenience outlets in these areas for guest
charging as well as outlets and USB ports in other easily accessible
areas.
F. Lighting: See Lighting - General above.
G. Communications:
1. Wired Internet: Provide wired Internet access connections throughout

Pre-function spaces on AV I/O plates.
H. Audio System: Provide built-in sound reinforcement systems with distributed

ceiling speakers for spoken word and reproduction of recorded audio
program and background music for each Pre-function space.
1. Speakers:
a. Calculate the quantity of evenly spaced ceiling speakers for each Pre-
function space by dividing the overall area by (floor-to-ceiling
dimension) squared.
b. Provide speaker zone control to provide the capability to

interconnect these areas with adjacent function spaces for overflow
functions. Provide this function through the control system DSP and
multiple amplifier channels. Zone speakers for separate control in
zones for mulitple events that may occur next to each other.
I. Visual Display Systems: Provide a means to temporarily locate video / data

projectors at the ceiling and to temporarily attach projection screens at the
ceilings relative to the object walls and staging locations. See <13B>.
• Flat panel TV Screen: If a TV monitor is utilized, incorporate into room
design. Consult MI to determine equipment type.
J. Graphics & Signage: See <GR2>.
1. Provide attractively detailed way-finding signs easily visible and designed

to fit the project’s narrative and location.
6.10 Indoor Function Space (Ballrooms)
A. Program: When required by the project Facilities Program, provide large,

column free event space or multiple spaces. Verify with MI if the space is
required to be dividable with operable partitions.
1. If provided, plan an associated adjacent exterior space.
1. Finishes: Select finishes that are high-quality, authentically local and

appropriate for the use.
2. Ceilings: Provide multi-leveled, architecturally detailed ceilings accented

with non-traditional wood trim and integrated with recessed lighting and
decorative ceiling fixtures where appropriate.
a. Provide design based on an acoustical engineer’s analysis and

coordinate with interior design for the intended space.
b. Option: An open ceiling system is an acceptable option for Ballrooms.

• Provide with decorative ceiling panels suspended beneath an open
(black field) ceiling for grilles, diffusers, sprinkler heads, hang points
(decorative or architectural lighting) and appropriate acoustic
treatment to create a unique design statement.
• Other architectural solutions may be proposed for MI review and
acceptance.
3. Natural Light: Provide natural light through windows.
1. Size / Area: Floor area is determined by the project Facilities Program to

meet market demands.
2. Location: Typically, locate Ballrooms away from or outside guestroom

tower footprint to allow for a column free space. Position the Ballroom
with the following spatial connections:
• Access to major public circulation routes and lobby
• Pre-function
• Bridal Suite and dressing room
• Banquet service corridor, catering, BOH services
• Receiving Area, see <9>
• Storage, see <9>
3. Space Planning: Provide convenient service access to beverage station,

pantry, ice station, plating room, storage room, A/V room.
4. Service Corridor: Connected by Service Vestibules behind function space.

See “Service Corridor - BOH” section in this Chapter.
5. Service Vestibule: Create service vestibules to control sound and light

from migrating from Service Corridor into function space and to manage
employees moving in and out of service area to and from guest side of
function space.
a. Views: Minimize Guest view into BOH from function spaces.
b. Finishes: Continue Ballroom wall and ceiling finishes into vestibule

space (beyond opening from function space side).
c. Service Light: Provide “In Service” warning light and switch. Locate
light in Service Corridor adjacent to service door.
d. Lighting: Ensure lighting in vestibule is not directly visible to guests on

the function space side.
e. Minimize guest views of the system devices and coordinate locations

with interior design.
• Cable Access: Include supplementary "show power" service pass-
through openings with acoustical protection in banquet Service
Corridor walls at each dividable salon. Provide required electrical
service for function space exhibitors. See <15C>
• Lighting Controls: Coordinate with <15C>. Locate controls for
function space lighting at service vestibule with a secondary control
at function space entry in concealed hinged panel with touch release
hardware.
D. Acoustics: See Acoustics - General above.
E. Infrastructure: See Infrastructure - General above.
1. Example Ballroom Hang Points
F. Lighting: See Lighting - General above.
G. Audio Systems: See <13B>.
1. Speakers: Provide concealed ceiling speakers in rooms 185 m2

(2,000 sq. ft.) and larger. Verify requirements with the project design
team.
H. Visual Display Systems: Built-in visual display systems are not required in
Ballrooms, however provide video signal transport in each section and salon
using the AVnet system integrated with A/V input / output plates. See <13B>
6.11 Boardroom
A. Program: Provide an executive style meeting room, defined as a Boardroom,

for individual or associated special events with fixed furniture, high quality
features and a dining service area.
1. If required, provide a Boardroom Foyer Area to serve a grouping of

Boardrooms for the following activities:
• Arrival and reception
• Waiting
• Circulation
2. Bars & Pantries: Provide permanent hidden Bar or Pantry for food &
beverage display, setup and service stands. Design setup that can be
easily opened and closed off.
1. Finishes: Generally, provide higher quality finish materials in

Boardrooms. Finshes reflect the locale and appropriate for the use.
2. Natural Light: Introduce natural light at windows; view preferred.
3. Doors: Provide interior wood doors with decorative, articulated wood

frames. See general criteria above.
4. FF&E: Provide furnishings and décor to create an appropriate Boardroom

ambiance. Provide the following:
a. Foyer: Seating: Provide seating groups with end tables for arriving
guests. Table surfaces and edges are wood, wood veneer, marble or
granite.
1. Location: Locate to include views of indigenous iconic features or

landscape to act as a backdrop for the event.
2. Size / Area:
a. Area is dictated by the project Facilities Program based on local

market needs for size and quantity.
b. Ceiling Height: Clear ceiling height is 3 to 3.50 m (10 to 12 ft.) above

finished floor, preferably coffered ceiling.
D. Acoustics: See Acoustics - General above.
E. Infrastructure:
1. Power: Do not share computer outlets with panels serving Kitchen

equipment. Do not locate power, A/V or other outlets in the floor. See
<15C>.
a. Power Outlets: Provide to serve the following:

• Counter space
• Throughout the room for maintenance and guest use
• Coordinate with placement of television or projector.
b. In addition to accessible power around the walls of the room, provide

power at the Boardroom table in combination with USB ports for
personal devices.
F. Lighting: Provide a minimum of 323 lux (30 foot-candles) at tabletop

surfaces, and a minimum of 538 lux vertical (50 foot-candles) at face level for
video conferencing. Provide consistent light levels throughout the area
without “hot-spots” or dark areas and matched color temperature from all
fixtures. See <15C>. Provide a combination of the following:
1. Recessed: Focus recessed lights on table and countertop.
G. Communications: Voice & Data Ports: Provide voice and data ports for guest
computer use in the room and at the table.
1. Telephone: High speed digital telephone
2. PI Access: Provide wired Internet access connections throughout

Boardrooms.
3. Provide wireless internet access.
H. Audio Systems: Provide built-in sound reinforcement systems with

distributed ceiling speakers.
I. Visual Display System: <13B> <15C> Boardroom technology is “HD video

teleconference ready”.
1. Flat Panel TV Screen: Consult with MI to determine equipment type. Wall

mount with inputs at the front of the room and table.
a. Connections to displays are in the conference table at multiple

locations. HDMI connections require audio interfaces.
2. Projector & Projection Screen: Provide built-in, projector and screen

concealed at ceiling. Hard wire remote control is wall mounted and
labeled near room light controls.
6.12 Exterior Function Spaces
A. Program: Provide exterior spaces for uncovered outdoor functions or that

may incorporate temporary covered structures. Landscape and hardscape
the area to support the sense of place.
1. Generally, spaces such as terraces, lawns, pools or other exterior

areas are utilized for uncovered outdoor functions or multipurpose
pavilions may be incorporated. Coordinate criteria with <1>.
B. Space Planning:
1. Provide level areas for tables and chairs, service equipment,

entertainment platform or portable stage.
2. Comply with governing accessibility requirements.
3. Direct area drainage away from the Meeting / Function areas. In areas
with high rain fall, Incorporate a drainage system to avoid saturated grass
areas.
4. Provide service areas, utilities and electrical power to support Function /

Meeting Space services. See <15C>.
• If the Kitchen is not easily accessible, provide prep area with warming
station or pantry necessary to support the function space.
• Provide beverage station with water and ice necessary to support
function space.
• Provide cart storage area out of guest view.
5. Food & Beverage: Provide areas and access to food and beverage
facilities to support outdoor functions. See <10>.
6. Provide storage nearby for FF&E, stage breakdown, equipment, etc. that
is frequently needed. Size according to property programming, size of
event space and need.
C. Outdoor Multipurpose Terraces: Provide as required by the project Facilities

Program to accommodate outdoor areas for terraces and pavilions (such as
portable enclosures with side awnings or tents) areas in proximity to function
areas, Restaurants and atriums if applicable to the project.
1. Events may occur at secondary Swimming Pools, F&B outlets, Recreation

areas or performance spaces.
D. Covered Structures / Pavilions: Not a Brand requirement. If provided,

incorporate a covered permanent structure in a natural outdoor setting.
• Designate an area to accommodate small wedding parties.
• Locate area to include dramatic vistas, iconic features or indigenous
landscape to act as a backdrop for the event.
• Kitchen: If location is remote from the kitchen, provide a discreet support
space such as a Pantry or Prep Kitchen. See <10>.
• Provide with fans, power and lights to accommodate event support such
as sound and music.
E. A/V: Provide support for AV and F&B needs. Include power for lights, displays
and speakers as determined by the event functional requirements. Include
wired data points and Wifi.
6.13 Meeting Services Overview - Support Facilities
A. Program: Design and provide for the following Back-of-House (BOH) facilities
that service and support Meeting and Event Spaces:
• Management Offices
• Banquet Service Offices
• Catering Showroom
• Function Room Coffee & Water Service Stations
• Service Corridors - BOH
• Coffee Break & Beverage Storage
• Banquet Storage
• Public Support Spaces
• Florist & Floral Preparation
• Sound Equipment
• Audio/Visual Equipment Storage Rooms
• Operable Partitions
6.14 Public Toilets
A. Program: Provide accessible restrooms and family facilities within the Pre-
function Spaces in sufficient quantity to support each hall and function space
division, and not clustered in one location. See <2A> for criteria.
6.15 Management Offices
A. Program: Provide office space for catering and meeting space management
<8A> on the same floor as the meeting spaces.
B. Location: Locate offices so escorted guests do not travel through BOH areas.
6.16 Catering Showroom
A. Program: When the local market can support a Catering Showroom Design to
display various table settings and banqueting options for key social functions
such as weddings and other events.
1. Design is by the project’s Interior Designer.
2. See the project Facilities Program for size requirements.
6.17 Coffee & Water Service Stations
A. Location: Provide in alcoves along or directly adjacent to meeting space

service corridors with good accessibility to service door. Position Service
Stations away from defined egress paths and as required by governing
regulations.
B. Size / Area: Approximately 16 to 20 ft. long for each station to include coffee
making and holding equipment, ice maker and bin, refrigerator, water filling
station, beverage table and hand sink.
6.18 Service Corridors - BOH
A. Program: Provide continuous Service Corridors in BOH areas, between

Meeting Spaces that connect Food and Beverage Production, Receiving Area,
various storage spaces, other employee areas and uninterrupted by public
circulation.
1. Connect BOH Service Corridors with Service Vestibules behind large

Meeting Spaces such as Ballrooms.
2. Extend BOH Service Corridor for the length of the meeting space. Provide
on two room sides if possible. Connect corridor to kitchen or remote
warming kitchens and pantries.
3. Generally, do not utilize the BOH Service Corridor for other BOH
loading dock circulation, where avoidable, because there is a potential
for conflicting traffic and congestion.
4. Provide dedicated spaces for Pod Storage, Coolers, Plating, Banquet

Support and Beverage Service, connected to BOH Service Corridors.
6.19 Beverage Storage
A. Program: Provide a secure space to store beverage service equipment and

beverages to service various meeting spaces. See <10>.
1. Liquor Storage: If liquor storage is accommodated in Beverage Storage,

provide internal and lockable room.
6.20 Banquet Storage
A. Program: Provide alcoves and rooms open to BOH Service Corridor and
“Zoned” to store chairs, tables, podiums, decorations, and equipment
associated with function activities. Verify exterior pod storage requirements,
if utilized, with the project design team. For other storage and utility areas,
see <9> and <13A>.
B. Steward’s Room: Within the Banquet Storage Area, provide a separate,

secure room to store banquet food service equipment and silver.
1. Size: 1% minimum net area of Ballrooms and Meeting Rooms.
6.21 Public Support Spaces
A. Program: Comply with the project Facilities Program for requirements of

Offices, Public Toilets .
6.22 Florist & Floral Preparation
A. Program: Provide a Floral Preparation Room as required in the project

Facility Program. Verify requirements to provide a property retail and display
outlet or to support guests’ request for floral and specialty gift items.
B. Location: Locate in the Maintenance Shops / Receiving area. See <9>.
6.23 Audio/Visual Equipment Storage Rooms
A. Program: Provide enclosed, secure rooms for storage and control of audio /
visual equipment associated with Function spaces. See <13B>.
• Provide storage for equipment such as TVs, projectors, microphones and
computer equipment.
6.24 Operable Partitions
A. Program: If operable partitions are provided to divide large function spaces

into smaller areas, consult MI for criteria.
6.25 Coordination

• Lobby Areas
• Engineering & Maintenance
• Food & Beverage, Back-of-House
• Audio / Visual
• Mechanical
• Plumbing
• Electrical
• Loss Prevention
suites & villas
designstandards
Table of Contents
7A.1 Overview 346

7A.2 Guestrooms - Design 347
7A.3 Common Features 348
7A.4 Interior Design, Finishes & Materials 353
7A.5 Guestroom Closet 354
7A.6 Hidden Pantry / Bar 355
7A.7 Guest Bathroom 356
7A.8 Butler Pantry / Kitchen 360
7A.9 Balconies, Patios & Terraces 361
7A.10 Furniture, Fixtures & Equipment (FF&E) 363
definitions
without exception
or best practice

Marriott.
August 2021 marriott international. all rights reserved. Ritz-Carlton Reserve - CALA Suites & Villas 345
7A.1 Overview
A. Program: Provide room types per the project Facilities Program and the
criteria in this chapter.
1. Ritz-Carlton Reserve Design Standards address requirements for low-

density, campus plans with one (preferred) or two story construction.
These Design Standards include limited criteria for an urban properties.
Consult MI for detailed criteria when a urban site is planned.
2. Design project guestroom plans to accommodate the furniture and

functions described in this Chapter and the Design Narrative.
3. Rating Criteria: Design Guestrooms to comply with the current Forbes

(Mobil) 5 Star criteria or the country's specific hotel rating system
equivalent.
B. Planning: Position guest accommodations with a high priority for privacy and
integration with the resort environment.
1. Location: When guestrooms are adjacent, provide offsets, garden walls,

landscaping, etc. to provide privacy between suites and villas.
• Villas: Ideally, locate as stand alone units in a campus plan.
• Suites: Adjoining, but designed to be separated visually and
acoustically.
a. Views: Position suites & villas to exploit the most attractive views.
b. Service Areas: Locate guestrooms away from service areas and

circulation. Avoid public pathways that allow viewing into guest
areas.
c. Recreation: Do not locate guest areas adjacent to recreation areas

that would disrupt the guests’ privacy.
2. Size / Area: Use the following minimum areas for guestroom designs.
a. Typical Bay Configuration: Consult the project Facilities Program.

Provide the minimum areas as follows.
b. Guestroom Size, Type & Mix: The percentage of types is market driven,
see the project Facilities Program
• Suites: 112 m² (1,200 sq. ft.), typically 1 bedroom or larger
• Villas: 625 m² (2,700 sq. ft.), typically 2 bedrooms or larger
c. Ceiling Heights: The following are minimum dimensions above finish

floor at typical guestroom levels:
• Sleeping & Living Area: 2.9 m (9'-6")
• Guestroom Entry, Bath and Closet: 2.7 m (9'-0")
346 Suites & Villas Ritz-Carlton Reserve - CALA marriott international. all rights reserved. August 2021
C. Convention for Calculating Guestroom Area: The net and gross area
criteria are useful factors to evaluate guestroom performance. MI guestroom
standards are based on critical guestroom dimensions that define the
functional adequacy of the room design.
7A.2 Guestrooms - Design
A. General: Ritz-Carlton Reserve Villas and Suites convey a high quality

“residential” ambiance that is the complement to the resort’s unique
environment, amenities and guest focused personalized service. Guest
accommodations are spacious with elegant details and amenities.
1. Resource: The Ritz-Carlton Reserve Design Foundation
2. Provide excellent sound attenuation to ensure guest privacy.
3. At a minimum, provide the following elements:

• Entry: Design to provide a dramatic introduction, safeguard guest
privacy and accommodate non-intrusive butler service.
• Living / Bedroom: Design with generous proportions with 4 to 5 activity
zones (sleeping, dressing, lounging, entertainment, etc.)
• Closet: Walk-in
• Bathroom: Spacious retreat with a minimum of 5 fixtures and an
adjacent outdoor shower experience
4. Outdoor Living Area: Design a terrace to connect the living / bedroom

area to the outdoors and provide facilities for relaxing and dining and
include a plunge pool that relates to the environment.
5. Kitchen: The number of Suites and Villas that require an indoor / outdoor
kitchen that accommodates catering and cooking events is determined
by the project Facilities Program. Suites and Villas with multiple
bedrooms typically require the indoor / outdoor kitchen.
B. Accessible Guestrooms: Design room layout for use by guests with

disabilities. Comply with the most stringent accessibility requirements. See
<GR1> for Code and Accessibility compliance.
1. Incorporate requirements for Standard Rooms unless superseded by

governing accessibility requirements.
7A.3 Common Features
A. Acoustic Control:
1. Design Coordination: Coordinate acoustic criteria with the following:
a. Exterior Environmental Noise Intrusion: See <1> for Exterior Design

and Acoustic requirements.
b. Mechanical Equipment: See <15A> for HVAC Noise Criteria.
c. HVAC Return Air: Provide sheet metal, ducted return air.
2. Acoustic Consultant: Acoustic performance of walls, floors and

equipment is subject to many variables. Therefore, retaining a qualified
acoustic consultant, a member of the National Council of Acoustical
Consultants, is highly recommended.
3. Construction Criteria: Provide interior wall, floor and ceiling construction

to achieve the following minimum Sound Transmission Classification
(STC) and Impact Insulation Class (IIC):
a. STC Table
4. Elevators: Avoid locating guestroom walls adjacent to elevators and

elevator machine rooms. If guestrooms are adjacent to elevator shafts
and machine rooms, provide minimum of STC 55+ rated wall construction
to minimize and isolate vibration noise.
5. Construction Details: Provide acoustic rated installations and comply

with acoustic construction details in this Chapter.
a. Follow the manufacturer’s recommended products for acoustic wall

assemblies.
b. Design to mitigate plumbing and mechanical generated noise above

ceilings and in chases.
c. Locate HVAC supply, transfer, return grills and exhaust, and provide
sound and acoustic baffles in ductwork to prevent noise migration
between guestrooms. See <15A>.
d. Incorporate acoustic baffling solution for vents / openings in exterior

walls.
e. Reference: http://www.acoustics.com
f. Example: Acoustic Wall Plan / Section
6. Acoustic Sealants: Provide non-hardening, flexible sealants designed for

acoustic applications to close perimeter joints and openings in acoustic
rated walls such as outlet box penetrations.
7. Equipment Wall Supports: For wall supports, such as types to install wall
mounted TVs, provide supports, fasteners and installation that does not
interfere with the sound transmission quality and STC rating of the wall.
8. Door / Frame Details: Provide door and frame construction in compliance

with the following:
a. Entry Door: STC 32 minimum for wood or composite solid door

fabrication.
b. Connector Doors: STC 32 minimum (each door) for pair of back-to-

back solid doors in double rabbeted frames.
c. Metal Frames: When used, provide welded corners.
d. Seals: Provide door perimeter seals and integrated automatic door

bottom.
e. Thresholds: Provide thresholds with positive door drop contact at

entry and connector doors to comply with door STC rating above.
B. Entrance Door, Frame & Hardware: 20 minute fire rating minimum in rated
fire walls of 1 hour and door closer is required. Coordinate the following
criteria with <GR3> .
1. Door Type: Solid core, stile and rail, wood construction
a. Width: 91 cm (3 ft.) with minimum 81 cm (2′-8″) clear opening to meet

accessibility requirements for “standard” and “accessible”
Guestrooms and Suites unless other sizes are required.
2. Frame: Hollow steel, 1.52 mm (U.S. 16 gauge), fully welded joints with
painted finish.
a. Fastening: Provide anchors and fasteners to secure frame to

perimeter construction.
b. Reinforcement: Provide steel reinforcement within frame at latch

strike to deter forced entry with a pry bar type hand tool.
c. Design / Details: As selected by the Interior Designer.
3. Hardware Materials & Finishes: Commercial / Quality Grade 2 hardware

with security latch with striker plate; viewer; floor / wall stop; acoustical /
smoke door seal at perimeter and door bottom; hinges.
a. Entrance Lock: Electronic key operated lock with automatic dead

bolt. See <16> and MGS for specifications and Lock Standard
requirements.
• Provide RFID, proximity activated, on-line (network) ready lock
system
• Provide certified models with BLE (Bluetooth Low Energy) as listed
in the Mobile Key Certified Lock Standard.
b. Door Viewer: 160 degree minimum, and provide with interior swing
privacy cover at 150 cm (5 ft.) above finish floor. Furnish two viewers
at accessible rooms. Coordinate viewer locations with door design
and accessibility requirements.
c. Privacy Door Guard: Bar type or concealed. Install with screws.

Coordinate with hardware finish. Provide strike plate to protect finish.
d. Accessible Guestrooms: Provide same door hardware as required for
standard guestrooms.
See <GR1> for Code and Accessibility compliance.
e. Provide non-corrosive metal and metal finishes, non-painted door

hinges, locksets and related exposed hardware.
f. Closer: Provide automatic closing. Door must close and latch & lock
on the first attempt. Coordinate style with MI Interior Design.
g. Door Bottom: Provide integrated automatic dropping door bottom.
C. Steps, Stairs, Ramps & Slip Resistance: See <16> for requirements and
for the minimum dynamic coefficient of friction for slip resistance.
D. Windows: Provide exterior windows and glazing, comply with governing

regulations and the following.
1. General Requirements: See for glass types, safety glazing and

requirements for construction.
2. Window Area:
a. Large windows are desirable. Review other design requirements such

as, wind loads, earthquake, energy efficiency, building design, etc.
3. Window Operation: Operable windows are permitted. See <16>.
4. Glass / Glazing: Provide insulated (double glazed), clear glass.
a. If energy or solar control is required, provide tinted or reflective glass

that maintains natural looking exterior views and colors, and provides
natural ambient light and color to the interior.
5. Acoustic Glass / Glazing: See “Acoustic Control” above for sound

mitigation.
E. Safety Glass & Glazing: Provide at locations subject to human impact and
where required by code. Provide tempered, laminated or safety backing as
appropriate. See <16>. Example locations include the following:
• Shower enclosure and glass doors
• Bathtub screens
• Mirrors (with safety backing)
• Skylights
• Full height windows
• Room dividers and doors
• Balcony and patio doors and windows
F. Guestroom Numbering / Signage: Select guestroom and suite room

numbering system early in the project’s development. See Signage
Specifications.
1. Numbering Sequence: On each floor level, start guestroom (or unit)

numbers (left or right) from the passenger elevator lobby / foyer and
increase the number value away from the elevator. Depending on the
elevator lobby floor position, number the rooms in the opposite
direction.
a. Utilize odd numbers on one side of the corridor and even numbers on
the other.
b. Because doors are not always aligned along the corridor or from
side to side (when larger and smaller rooms are combined),
sequential numbers may be skipped to maintain the number
sequence from one side of the corridor to the other.
c. Number only guestroom and suite doors. Label other doors with
names, such as “Storage”, “Stair 1”, etc., not numbers.
2. Guestroom Signage / Graphics: Provide the following signage criteria and

confirm sign locations with MI.
a. Code: Comply with governing regulations. See <GR1> for Code and
Accessibility compliance.
b. Evacuation Plan: Provide in frame and plastic glass or acrylic plaque.

Mount to comply with governing authority.
c. Guestroom Rate / Checkout: Provide only as required by governing

regulations and as directed by MI.
7A.4 Interior Design, Finishes & Materials
A. Design Concept: Design for a well balanced, regional ambiance reflecting the
written Design Narrative generated at the beginning of a project. Consult MI
Global Design for the interior design process and material acceptance.
1. Sense of Place: Select materials and furniture reflecting the region and
culture.
2. Materials: Provide only natural materials, aesthetically appropriate,

functional, durable and easy to maintain hospitality products and
finishes. Select outdoor finishes that weather over time and still retain
the original look.
B. Finishes - Entry Foyer & Primary Living / Sleeping Areas:
1. Floor:
a. Provide natural stone or natural hardwood with hand tufted area

rugs.
• Area rugs or carpets are free-lay over a flush surface floor.
b. Natural stone or natural hardwood with area rugs. Area rugs are free-
lay over a flush surface floor.
c. For hard surface floor finishes, provide horizontal acoustic control

below hard surface construction. See “Acoustic Control” above.
2. Walls: Architecturally detailed, wood millwork and paint. Reflect locale

with native or high-end finishes appropriate for the weather and / or high
humidity climates.
3. Millwork / Moldings: Decorative, vernacular millwork and ceiling

treatments generously scaled and proportioned to create an elegant,
residential image.
4. Ceiling: Smooth or consider unique ceiling types utilizing indigenous

materials. Provide detailed ceiling design at entry.
C. FF&E: For Guestroom equipment, see end of this Chapter and coordinate
with <GR4>.
1. Window Treatment: Provide components in collaboration with the MI

Interior Design manager.
• Based on the curtain wall design, select the appropriate type of
window treatment.
• Provide motorized controls based on final design solution.
• Include blackout component.
D. Lighting: Illuminate using a combination of five to six lighting sources of 2200

lumens each (floor lamp, work space lamp, nightstand, wall).
• Provide decorative feature ceiling fixture and coordinate with ceiling and
room design.
• No recessed light allowed.
• Coordinate with light levels in <15C>.
7A.5 Guestroom Closet
A. Program: Provide a beautifully designed and illuminated closet for guests

clothing and accessories. Full millwork details and thoughtfully crafted
compartments offer a place for everything.
1. Suite Closets: (4.2 m²) 45 sq. ft. walk-in minimum
2. Guestroom: Provide a minimum length of 183 cm (6'-0") for clothes.

• Villas are larger with more millwork amenities.
• Provide ample width to walk and access drawers.
3. Dressing Space: In Villas, include an area for changing and dressing. The
area can be part of the Guest Bathroom or in between the bathroom and
the closet. Consider a vanity table.
B. Features:
1. Shelving / Drawers: Vertical bank of built-in open, solid wood shelves and
drawers in a variety of sizes to accommodate various guest accessories.
Provide under mounted, concealed drawer glides. Consider internally
illuminated drawers and inserts to organize jewelry and other personal
items.
2. Clothes Rod: 32 mm (1-1/4 inch) diameter, seamless chrome plated steel,

below shelf. For accessible rooms, provide another lower rod to meet
accessibility regulations.
3. Garment Wall Hooks: Single prong at shelf on end wall or as required in

walk-in closets.
4. For larger closets, additional amenities create an unforgetable guest

experience.
• Center casepiece island
• Center cushioned bench
• Makeup table and lighting
• Multi-view full length mirror
5. Luggage Drop: Incorporate into millwork or built free-standing casepiece.
6. Door Types: Pair of millwork panel doors, swing (hinged) operation with
roller latch and pull hardware. Coordinate finish and design with Interior
Design.
7. Full Length Mirror: Incorporate into design
8. Accessories:
• Closet organizer for umbrella, shoe horn and brush
• Guest safe
• Steamer or Iron & ironing board space (do not use wall support
bracket). Verify equipment with MI.
• Provide hook to hang garment and a power outlet nearby, when
steamer is provided.
C. Lighting: Layer light sources to offer flexibility.

• Provide main closet light, automatically controlled by door operated
contact switch at each door.
• Provide lit closet rods
• Decorative pendants, cove lighting or wall sconces
D. Finishes: Provide upgraded architectural finishes.
7A.6 Hidden Pantry / Bar
A. Program: Purpose built millwork for amenity presentations that are fully
integrated and tailored to the in-room amenity program for the specific
property.
1. Location: Provide a built-in area or millwork cabinet in the living area.
2. Features:
• Pull out shelf / drawer for snacks, coffee / tea service
• Drawers for condiments or service items
• Stone work shelf
• Glass / mug display
• Wine bottle rack
• Mini bar unit integrated into millwork
B. Equipment: Confirm the under counter equipment type with MI for mini-bar
unit.
1. Ventilation: Provide required space per equipment manufacturer for

ventilation of unit.
7A.7 Guest Bathroom
A. Program: Provide a spacious, upscale, residential style guest bath with

distinctive features and indigenous design concept. Five fixtures required,
including bathtub, shower enclosure, double lavatory and enclosed toilet.
1. Outdoor Shower: Provide an adjacent outdoor shower area connected to,

but exterior from, the bathroom and include the appropriate privacy and
access control.
2. Incorporate natural light.
B. Bathroom Entry Door: Solid wood construction, hinged door. Barn style not
accepted. Submit alternate materials to MI for review.
1. Size: 91 cm (3’-0”) with minimum of 81 cm (2’-8”) full clear opening
2. Undercut: 9.5 mm (3/8 inch) and no door threshold if continuous floor

finish from entry foyer into bath area.
3. Hardware (swing door): Privacy latchset, hinges, door stop and silencers
as appropriate. When provided, a lock must include an emergency
override. Verify project requirements with MI Interior Design.
C. Bathroom Fixtures, Fittings & Trim: Select commercial quality products.

Coordinate with criteria described in this Chapter (see below) and the
“Plumbing Fixture Schedule” in <15B>.
1. Finishes: Provide fitting finishes consistent with bathroom accessories

(see below).
D. Tubs & Showers: Elegant and innovative details with trim and intuitive
fittings, hardware and controls to combine the optimal guest experience.
Fiberglass and acrylic tubs are not allowed.
1. Tub Type: Free-standing or undermount porcelain enameled cast-iron or

enameled titanium steel (with undercoating for rigidness), full size
soaking tub, sound insulated. Acrylic not permitted. Verify approved
material with MI.
2. Tub Size: Two person; 180 cm (6 ft.) long x 80 cm x 500 mm (1'-8") high
minimum.
3. Grab Bars: See criteria under “Bath Accessories” below.
4. Amenity Storage: Provide a back or end ledge or wall niche for the display
of bath amenities.
E. Shower Enclosure: An enclosed shower (separate from the bathtub) is

required
1. Provide the following:
• Size: Sized for 2 people with an adjacent outdoor shower area.
• Walls & Floors: High quality natural stone reflecting the locale. Submit
alternate material to MI and obtain MI acceptance. Slip resistant (see
<16>). Glazed tile not permitted. Submit alternate material to MI and
obtain MI acceptance.
• Tile Grout Joint Size / Color: 3 mm (1/8 inch) butt joint; blend grout
color with tile.
• Towel Bar: Within enclosure installed on opposite wall from shower
head.
• Footrest: See "Bath Accessories".
• Bench (option): Material and design is reviewed by MI for acceptance.
Not included in minimum area.
• Shower Head: Provide a shower "experience" feature appropriate to
the market. Comply with MI Standards (see <15B>) and obtain MI
acceptance for shower product. Locate to avoid shower spray at entry
and on bathroom floor. Include a hand shower on a slide bar.
2. General Criteria:
• Enclosure: Frameless, 10 mm (3/8 inch) thick tempered, clear glass;
minimize visible mounting hardware.
• Enclosure Entry: 69 cm (27 inch) wide minimum sliding or swing door,
back to back mounted door pulls. If space is limited for swing door,
provide 10 mm (3/8 inch) thick tempered, clear glass, sliding frameless
door, trackless bottom (no track on curb or wall) with overhead track or
outswing pivot door designed with 12.7 mm (1/2 inch) minimum
clearance between closed door edge and wall, not to entrap guest and
having overall appearance same as glass swing door system.
• Shower Controls: Locate near entry, easily accessible without getting
into the shower. Rough-in wall plumbing connection at 122 cm (48 inch)
above shower floor finish.
• Shower Tray / Receptor & Curb: Sheet membrane waterproofing per
industry standard; tile ready pan with integral slope and curb. Coordinate
curb height with integral tray / receptor; slope curb top 10% to direct
water to shower floor drain. Obtain MI acceptance for other shower tray /
receptor (acrylic not permitted).
• Floor Drain: Provide drain slot at plumbing wall to minimize tile
cutting; shallow linear trench drain with internal slope and cover.
• Ceiling: 2.13 m (7 ft.) minimum or higher; gypsum board, water
resistant paint.
• Lighting: Provide energy efficient, 2700° Kelvin minimum, moisture
resistant, center recessed fixture in ceiling. See <15C>.
• Ventilation: Provide 10 cm (4 inch) minimum opening above glass
shower door to vent to bathroom.
• Accessory Finishes: Premium white metal finish (polished, satin, nickel,
brushed) on brass or stainless steel substrate. Coordinate metal bright
work finishes.
• Courtesy Grab Bar: See "Bath Accessories".
F. Bidet: Provide where required by law or project Facilities Program or where it

is the cultural norm. The option to provide 2 fixtures or a bidet / toilet
combination is allowed. Provide towel bar and soap dish as required.
G. Vanity / Wash Basin: Provide double, vanity sinks with adequate counter
space for personal toiletries. Aesthetically and functionally, the vanity is the
most important element, Carefully consider placement for guest belongings,
towel storage, amenity display, and an integrated nightlight. Provide vanities
with ample sized mirrors and well balanced lighting.
1. Counter Size: Minimum 160 cm (5'-3") wide x 56 to 60 cm (22 to 24 inch)

deep. Allow 60 cm² (6 sq. ft.) of counter space for guest use.m²
2. Countertop and Back / Side Splash: Polished granite or marble. Back and
side splash, 10 cm (4 inch) high minimum, with same top material.
3. Vanity: Conceal sink and piping from view with vanity apron. Incorporate
towel storage into vanity per Design Strategy. Provide high level of finish
for sink and plumbing where exposed below vanity.
4. Vanity Apron: Provide stone apron to match top or create the feel of built-
in cabinetry with drawers and shelves in the vanity front for storage and
display. At accessible baths, size apron to accommodate wheelchair
access under the vanity.
5. Vanity Mirror (FF&E): Provide decorative framed or back-lit decorative

mirror to coordinate with interior design and brand positioning. Provide a
heating element behind portion of mirror for anti-fog function.
H. Bath Accessories: Provide accessory and bright work package with matching
metal finish. Plastic components and ceramics are not permitted. Do not
include built-in “institutional style” accessories, such as tissue dispensers,
bottle openers and razor blade deposit slot.
1. Courtesy Grab Bars: Provide courtesy grab bars for guest safety and
convenience. Coordinate with <16> criteria, provide and install as follows.
a. Strength: Install to withstand minimum of 113 kg (250 lb.) force in any

direction.
b. Finish: Coordinate with the brightwork package.
c. Locations: Install and position as follows:
• Bathtub: Provide a discreet, decorative grab bar handle mounted
on the deck or near the tub entry.
• Shower Enclosure: Only when a footrest is provided, mount 30 cm
(12 inch) long grab bar vertically on shower wall, above the footrest,
and 10 cm (4 inch) from inside corner.
2. Double Robe Hooks: Mount near bathtub and shower enclosure. Place
intuitively for easy access and robe display.
3. Towel Bars: Coordinate selection and location with MI Interior Design.
4. Magnifying (Make-up) Mirror: See Equipment in this chapter.
5. Additional Amenities: Based on the region or market conditions, consider

the following:
• Heated bathroom floor; in cold climates
• Heated towel bars
• Blue tooth speakers
I. Accessible Accessories: In accessible guestrooms, provide fixtures, grab bars,

shower seats, etc. and comply with governing accessibility regulations and
the ADA. See <GR1> .
J. Lighting: Provide energy efficient lamps with a color temperature of 2700K

and color rendition index of 85 minimum. See <15C>. When lamps are
exposed to guest view, provide appearance similar to incandescent and no
spiral type lamps. Fluorescent not allowed.
1. Vanity: Provide uniform illumination on guest's face. Decorative fixture

and downlight fixture at each sink.
2. Shower Enclosure: Provide a recessed, enclosed, gasketed and moisture

resistant downlight in shower enclosure.
3. Ceiling: Provide recessed architectural lighting. In larger baths decorative

ceiling fixtures are acceptable.
• General lighting
• Shower enclosure
• Vanity location
• Enclosed toilet
4. Lighting Controls: Provide dimmable lighting.
5. Night Light: Provide an integrated night light.
K. Finishes:
1. Floor: Stone tiles with slip resistant finish. Provide 3 mm (1/8 inch) butt
joint and stone threshold at bathroom entry door.
2. Tub Surround & Shower Enclosure: Large format, stone or glass tile with 3
mm (1/8 inch) butt joint. Obtain MI acceptance for alternate finish.
3. Ceiling: Smooth, water resistant paint on gypsum board. No lay-in or grid

ceiling tiles.
7A.8 Butler Pantry / Kitchen
A. Program: Provide an enclosed, Butler’s pantry to allow F&B discreet service

and support the in-room dining program.
1. Kitchen: When an indoor / outdoor kitchen is included a Butler Pantry is

not required. Size as required by the project Facilities Program.
B. Equipment: Provide hospitality quality appliances with commercial level

features. Coordinate the following with MI Regional Operations. See <10>.
1. Sink: In countertop with single lever faucet set, built-in spray wand.
2. Refrigerator: Upright, 425 liter (15 cu. ft.) refrigerator / freezer
3. Ice Machine: Low volume, undercounter model
4. Microwave Oven: For light reheating, 51 liter (1.8 cu. ft.) capacity, not 28
liter (1.0 cu. ft.) size.
5. Dishwasher: Built-in undercounter, multi-cycle dishwasher, roll out racks,

features short wash, rinse/hold heated dry, rinse aid and silverware
basket. Low noise.
a. Provide energy saving option.
b. Simple control options are preferred.
C. Kitchen Cabinets / Counter:

• Provide custom wood, high quality residential cabinetry. Provide wall
cabinets as required to complement storage requirements by Interior Design.
• Counter Top: Granite work surface and back splash.
• Back Splash: 10 cm (4 inch) high, same material as countertop
1. Sink: Stainless steel
2. Hardware: Provide concealed hinges and decorative pulls as selected by

Interior Designer.
D. Electrical & Lighting: See <15C>.
1. Lighting: Recessed, architectural down lights, with under cabinet lighting
when required.
E. Finishes: Provide the following:
1. Floor / Base: Stone or porcelain tile, slip resistant. See <16>.
7A.9 Balconies, Patios & Terraces
A. Program: Include an outdoor living area for guests to relax, dine, and swim.
Create a private natural setting that accommodates lounge and dining
seating with ample room for a unique water experience
1. Plunge Pool: Provide a plunge pool integrated into the patio. See <4C> for
pool criteria.
B. Balcony / Deck Planning: Set balcony slab below interior floor slab and slope
deck surface away from building to drain or scuppers connected to storm
water system (see <15B>).
C. Doors / Frame: Design glass and glazing, exterior doors and frames to comply
with HVAC (see <15A>), air and water infiltration requirements for project
environment.
1. Frame / Finishes: Exterior metal, such as anodized aluminum or equal

exterior color finish or solid wood fabrication with metal cladding and
anodized finish in MI accepted color.
2. Interior Wood Finishes: Stain or paint (factory finish) interior face of wood
doors to match door trim and millwork.
3. Marine Environments: Provide aluminum exterior with finish such as

Kynar (polyvinylidene fluoride, PVDF) coating or equal to match color
selected for interior jamb and trim finish.
4. Glass & Glazing: Same as required for exterior windows. Include safety
glass, tempered or laminated.
D. Door Hardware: Provide the following applicable to door operation.
1. Lock: Provide balcony / terrace door with decorative door hardware with
lock and a secondary lock such as a bar or latch (to restrict break-ins and
operation by small children).
2. Secondary Lock: Provide type that is easy to operate, visually obvious

and secure. Provide hinge door with night-guard bar and sliding doors
with a hinged “Charley Bar” or “Engert” device (“U” shaped hasp
lock).
3. Threshold: Aluminum
4. Hardware Finishes: Coordinate inside and exterior finishes as selected by

the project Interior Designer. Coordinate with other room hardware.
E. Balcony Guard Rail: Provide rail design that allows maximum views. Protect
the open sides of balconies with a continuous guard rail or low, solid wall
with cap and the following features.
1. Rail or Cap Height: 1.1 m (3'-6") minimum
2. Openings: Capable of restricting a 10 cm (4 inch) ball with configurations

that limit climbing, such as vertical pickets. Horizontal rails are not
permitted.
3. Floor Clearance: 5 cm (2 inch) maximum to minimize objects from falling

off edge
4. Graphics: Include signage to announce safe balcony measures (see <16>)

to guests. Locate signage as directed by MI.
F. Furnishings: Provide commercial outdoor quality, high quality seating group;

typically resin or aluminum construction designed for outdoor use. Utilize
weather resistant fabric and foam cushions rated for outdoors.
• Provide two chairs and one dining table, love seat and ottoman, as a
minimum for the typical Suite. Additional furnishings are required for Villas
with larger patios and lanais.
• Coordinate with <GR4> and review furnishing concepts with MI.
G. Electrical: For lighting and power, see <15C> for lighting attributes in Lighting
Table.
1. Light Fixtures: Select fixtures that conceal the light source. Verify with MI
if light fixtures may be omitted.
a. Avoid exterior light fixtures where insects are attracted and fixture
lights create erratic, conflicting and poor exterior lighting.
b. At beach resorts, comply with environmental laws.
c. Consider ceiling fans in regions of hot / humid environments.
2. Power: Provide GFI power outlet and mount near table location.
H. Finishes: Provide balcony wall finishes same as required for exterior building
walls.
1. Water Protection: Provide membrane waterproofing below selected

finish material (such as ceramic tile or stone) on structural slabs above
occupied areas. Slope away from building to a collection system.
2. Finish Deck Surface: May be large unglazed tile pavers, stone, or wood
slat system on raised PVC resilient substrate. For guest comfort, select
light color flooring to avoid over heating, where appropriate.
a. Grouted Joints: Seal with penetrating sealer finish.
b. Slip Resistance: Comply with current minimum slip resistant

standards, see <16>.
7A.10 Furniture, Fixtures & Equipment (FF&E)
A. General: For technical direction, see <GR4>, 5SU and OSE lists. Obtain
product requirements from MI.
B. Equipment: Confirm the following Guestroom equipment requirement with

MI.
1. Telephones: Coordinate the following system characteristics with <13A>.
a. Guestrooms: Provide two telephone, single line telephone, one

corded at bedside nightstand and one cordless at the desk.
b. Phone Types: One phone type is required to function during power

failure.
• Corded Handset: Wired to powered phone connection
• Cordless (or wireless) Handset: Highly recommended. Provide with
a powered base station and battery back-up handset or other method
so phone functions during power failure.
• House Phone: Typically, corded handset wall phone in Suite Pantry
c. Accessibility: For guests with hearing disabilities, See <GR1> for Code
and Accessibility compliance.
d. Cellular Phone Coverage: Provide in guestrooms and throughout

guestroom areas.
2. Property Internet (PI): Provide guests with access to the Internet (see
<13A>) as follows:
a. Wireless LAN (Wi-Fi): Provide in guestrooms and throughout

guestroom areas.
b. Wired LAN: Access connection at desk is optional. If required, contact

the ITOPL. See <13A> for criteria.
c. Coordination: Consult the ITOPL for continental / market
requirements.
3. Televisions: Provide hospitality quality grade TV units to comply with the

following:
a. Locations: Wall mounted. Include sound proofing and vibration

isolation provisions.
• TV sizes to be verified and coordinated with casegoods, wall space
and current brand minimum.
• In suites with separate rooms, a TV is required in each sleeping
room and living area. A single TV is allowed in open suite
configurations where the TV can be easily viewed from both bedroom
and living areas.
• Consult with MI for locations of TV's in large suites.
b. Type: Flat Panel, LED LCD High Definition (HD) color receiver.
c. Screen Sizes: 140 cm (55 inch) minimum, measured diagonally.
d. Tuning: Digital
e. Remote control unit
f. Casing / Finish: Plastic casing design for hospitality use, in a black

finish.
g. Entertainment Platform: Deliver the Guestroom entertainment source

programing through an MI approved set top box or provider. Consult
MI and see Entertainment Systems on MGS for criteria.
h. Mounting Bracket: Size the mounting bracket based on the

equipment size and TV installation.
• When included in equipment, position the set top box behind the
TV, so the box is not visible to guests.
• Provide articulating arm to angle television for viewing, if required.
• Provide finished mounting hardware or detail to conceal cables
and cords.
i. Guest Connectivity: Provide with minimum of component video,

composite video, audio-in (both RCA and stereo mini-jack), monitor-
in (15 pin), and connections for guest device connectivity. Provide
capability to dynamically detect and configure the TV to map
proprietary play content from the guest's source device.
4. Safe for Guestrooms & Suites: See the OSE list provided by MI.
a. Provide drawer or door safe style capable of holding a laptop

computer. Internal power outlet not allowed.
b. Installation:
• Securely anchor safe in a location easily accessible to guest.
• Conceal safe. May be secured to a closet shelf attached to wall or
inside a casepiece drawer or door.
c. Manufacturer: MiniBar, Elsafe or Safemark. Confirm with MI.
5. Vanity Makeup Mirror: Provide a lighted makeup mirror with 3x

magnification, hardwired wall mounted.
• Locate adjacent to vanity
• Include extension arm to reach approximately 380 mm (15 inch) from
wall with full 180-degree mobility
• Chrome finish
• Verify model and design with MI Interior Design
7A.11 Coordination
A. Mechanical / HVAC: See <15A>.
1. Design and provide system capable of providing guest simultaneous

guestroom heating and cooling.
2. Accommodate mechanical grilles, devices and controls into the interior

design.
B. Electrical: See <15C>.
1. Power Outlets:
a. Unless required by governing regulations or otherwise noted, position

on centerline of power outlets at 46 cm (18 inch) above floor.
b. Do not install back-to-back outlets in walls between guestrooms.
c. Provide thoughtful and intuitive placement of power outlets for guest

convenience at bathroom vanity, bed night stand, work space area
and beverage counter, and coordinate with <15C> and Interior
Design.
• Coordinate power outlets with fixture placement, switches,
furniture and casegoods to minimize exposed cords.
• Provide and coordinate off / on wall switches and wall outlet
locations, particularly when remote wall switching is required to
control wall power outlets for light fixtures.
• Provide a minimum of one duplex outlet on each side of the bed for
guest charging. Include USB plugs where allowed. See <15C>.
d. Desk / Flexible Work Space: Provide power outlets near the work
surface for guest use. Provide power outlets below the desk for lights
and other required fixtures.
e. Provide 2 power outlets (1 duplex) dedicated for wall mounted TV. In

addition, provide an outlet near the TV for guest use.
f. Motorized Window Treatment: Provide power. See <15C>.
2. Light / Power Switches: Provide “rocker type”. Color per Interior Design
and blend in with adjacent finish.
C. Fire Protection & Life Safety: Accommodate fire sprinklers, smoke detectors,
alarms and controls into the interior design. Coordinate with <14>.
• Strobe Light: In sleeping areas, position the strobe light and fire detector
in direct line of sight of guest in bed.
• Fire Stops: In bathrooms, provide at floors and walls to continue under
and around tub.
D. Reference: Coordinate with requirements of other Chapters.

• Audio / Visual
• Mechanical
• Plumbing
• Electrical
• Loss Prevention
guest circulation / corridors /
support
designstandards
Table of Contents
7B.1 Overview 369

7B.2 Guest Circulation 370
7B.3 Passenger Elevator Foyers 371
7B.4 Service Elevator Foyers 372
7B.5 Ice Service 372
7B.6 Housekeeping & Linen Storage 373
7B.7 Exit Stairs 375
7B.8 Butler’s Pantry Support Building 376
7B.9 Distribution Rooms 378
definitions
without exception
or best practice

Marriott.
368 Guest Circulation / Corridors / Support Ritz-Carlton Reserve - CALA marriott international. all rights reserved. August 2021
7B.1 Overview
A. Program: Provide guest circulation and service support spaces that

complement the guestroom experience and reflects the interior design and
finishes of the public spaces.
B. Relationships: The Guestroom Corridor / Circulation and Support areas

serve three primary functions.
1. Guest Circulation: Guest circulation provides a transition between

the public areas and the Suites & Villas.
2. Service Circulation: The corridor / circulation enables employees to

access guest areas to provide services.
3. Emergency Egress: The corridor / circulation provides emergency

exiting from the guestroom areas to the exterior.
C. Steps, Stairs, Ramps & Slip Resistance: See <16>.
D. Windows & Safety Glass: For window, glass / glazing criteria and for
safety glass requirements, see and <16>.
E. Spaces: Accommodate the following spaces:

• Guest Circulation / Pathways
• Butler's Pantry
• Housekeeping / Linen Storage
• Exit Stairs
• Distribution Rooms
August 2021 marriott international. all rights reserved. Ritz-Carlton Reserve - CALA Guest Circulation / Corridors / Support 369
7B.2 Guest Circulation
A. Program: Provide circulation and corridors between Suites & Villas and a
means of egress, stairs, service circulation and access to guest support
spaces.
1. Planning:
• Circulation may be interior or exterior based on the design concept.
• Create comfortable and inviting and easily manueverable pathways.
See <1> for exterior pathways.
• Privacy: Segregate guestroom circulation and corridors from other
hotel functions.
• Level changes are not permitted
2. Size / Area: Vary widths and orientations and incorporate guestroom

entry alcoves to establish a residential character and to “de-
institutionalize” the guest experience.
• Corridor Width: 1.5 m (5 ft.) minimum; 1.8 m (6 ft.) preferred
• Ceiling Height: 2.6 m (8'-6" ft.) minimum; portion may be lower to
provide visual variation and utility space
B. Design Features:
1. Natural Light / Views: Provide natural light into Guest Corridors and
Passenger Elevator Foyers, and include exterior views where possible.
2. Create a sense of discovery with hidden pathways, contemplative

gardens and unexpected artifacts.
C. Signage & Graphics: Comply with requirements for persons with disabilities.
1. Graphics: Coordinate with surrounding materials and minimize wherever

possible to maintain, upscale atmosphere. No acrylic. Use natural
materials appropriate for the project (i.e. wood, metal, stone, glass).
2. Door Signs & Graphics: Do not mount guestroom graphics on doors, but
install on wall at latch side of door, 1.5 m (5 ft.) above finish floor.
3. Exit Signs: Green color lighted, if approved by governing regulations.
D. Finishes: When circulation is enclosed or covered, create an extention of the

exterior environement. See <1> for paving & hardscape criteria. Enclosed
corridors create an elegant atmosphere with custom luxury residential
finishes and design details.
1. Walls: Wallcovering through out with architectural detailing.

• Locate and detail access panels, grilles and diffusers and similar
devices to conceal or disguise them in the wall and ceiling details.
• Millwork: Architectural design integrated with millwork details;
painted or stained wood paneling or upholstered wall panels.
2. Guestroom Entry Door: Customize the entry design to provide an

indigenous sense of place consistent with the Design Narrative for the
project. Provide panel containing doorbell, do not disturb and
housekeeping light signals connected to remote housekeeping closet
signals.
3. MEP / Fire Devices: Coordinate locations of exposed fire sprinkler heads,

standpipes, smoke detectors, alarms, annunciators and other Fire & Life
Safety devices. Exercise care and coordination in selection and
placement of devices.
E. FF&E - General: See <GR4> for public space criteria. Provide furniture and
fixtures for Guestroom Corridors, Guest Elevator Foyers and applicable
service spaces.
1. Furnishings, Artifacts, Artwork etc: Provide a curated artifacts and

artwork package to be installed along full length of the corridor. Obtain
MI acceptance.
2. Lighting: Create a lighting concept for Guest circulation pathways and

corridors. See <1> for exterior lighting criteria.
7B.3 Passenger Elevator Foyers
A. Program: Typically, Reserve projects are one story buildings that do not
require guest elevators. However, if guest elevators serve guest areas, foyers
are required as a transition space to and from elevators to guest areas.
1. Location: Between corridor and elevators at each guest floor.
2. Size / Area: Minimum width of 3.4 m (11 ft.)
B. Features: Accommodate and include furnishings, decorative mirror or

artwork and artifacts. Include house telephone, see <13A>.
C. Finishes: Generally, same as guest corridors, but space may be upgraded

with finishes and millwork details.
7B.4 Service Elevator Foyers
A. Program: Typically, Reserve projects are one story buildings that do not
require service elevators. However if service elevators serve guest areas,
provide foyers to screen from public / guest view and provide a fully separate
service space from the public areas.
1. Provide service foyer size similar to guest elevator foyer.
B. Finishes: Provide the minimum standard finishes.
1. Floor: Vinyl composition tile; extend corridor flooring and base into these
areas if visible from Guest Corridor.
2. Base / Skirting: Resilient or rubber base. If walls are concrete or concrete

block, paint to intersection of floor line.
3. Walls: Painted; architecturally finish where visible from guestroom

corridor.
4. Ceilings: Paint exposed structure or ACT, however, if visible from guest

corridor, provide smooth painted gypsum board or smooth finish on
concrete substrate.
7B.5 Ice Service
A. Program: Provide guests with potable, small cubed ice by Room Service. Ice
is delivered to / from Butler’s Pantry or from central food and beverage
room service.
7B.6 Housekeeping & Linen Storage
A. Program: For Urban projects, provide a Housekeeping Room (coordinate

with <11B>) on each guestroom floor. Bulk housekeeping storage is
centralized in one housekeeping area and shuttled in bulk units by service
elevator to the floors.
1. Location: Provide a housekeeping / linen storage room near Service

Elevator Foyer and Guestroom Corridor.
2. Size / Area: Accommodate the following.

• Floor sink
• Linen storage / staging
• Robe Storage
• Storage for housekeeping cart (see “Linen Storage” below)
• Glass washing
• Cleaning supplies and materials
• Honor bar carts
• Access to linen chute
B. Features: Provide the following:
1. Floor Sink (see <15B>): 76 x 76 cm (30 x 30 inch) size with back and
side-splash protected with ceramic wall tile
2. Work Counter: 64 cm (25 inch) deep x 122 cm (48 inch) wide at 91 cm

(36 inch) above floor
3. Linen Staging Area: Clean linen and terry is provided to each floor in
storage carts. Provide cart staging area to accommodate one cart for 15
guestrooms. Verify cart size with MI.
• If a linen chute is not provided, provide staging area for soiled linen
carts.
• Robes: Provide area to stage a “Z-Bar” for clean robe distribution.
4. Housekeeping Cart Storage: Provide storage for one housekeeper

cart for every 15 guestrooms (2 minimum). Verify cart size with MI.
5. Glass Washing: Provide one commercial quality machine at each

level. See Chapter <10>. Include dish table dump sink and shelving.
6. Housekeeping Miscellaneous Storage: As needed, provide closet and

shelving to accommodate storage of housekeeping items such as cribs,
amenities and spare guestroom equipment. Categories of storage items
may be alternated on floors and integrated with Honor Bar storage.
7. Honor Bar: Verify if Honor Bar carts are required to be stored at each
floor.
C. Linen Chute: Provide metal, prefabricated chute assembly in a fire rated
shaft, accessible only to employees at housekeeping space on each floor.
1. Standards: For chute fire protection system requirements, sprinklers and

smoke venting through roof, see <14>.
2. Vestibule: Provide a 1.2 x 1.2 m (4 x 4 ft.) minimum, accessible vestibule

through a fire rated door from Housekeeping and large enough to permit
the cart in the room to empty.
3. Chute: 0.76 m (30 inch) diameter, metal with smooth interior to avoid
damage to linens
4. Chute Discharge & Hopper: Stainless steel door with a fusible link at
laundry facility (see <11A>) on lower BOH floor area.
D. Toilet Rooms: Provide unisex, accessible toilet room with lavatory for
housekeeping personnel.
• Locate at every fourth floor beginning at the second floor and arranged
accessible from one floor below and one floor above.
• On floors without toilet rooms, design spaces for housekeeping storage.
E. Finishes:
1. Floors: Resilient composition tile or porcelain tile
2. Base: Resilient or rubber base, 10 cm (4 inch) high minimum; tile

base at wet areas
3. Walls: Painted; ceramic tile at wet areas
4. Ceilings: Painted exposed structure, but if visible from guest

corridor, provide smooth painted gypsum board or smooth finish on
concrete substrate.
7B.7 Exit Stairs
A. Program: Minimum of 2 remote stairs serving guestroom floors above and

below grade.
1. Size / Area: For size, location, and stair pressurization (if required),
comply with <14>.
B. Signage & Graphics: See <GR2> .
1. Provide floor numbering and emergency information in 20 cm (8 inch)

high characters at each landing.
2. Comply with governing code and bilingual designations.
C. Features:
1. HVAC: Provide conditioned air. See <15A>.
2. Safety Criteria: Make stairs apparent through use of one or more of the
following design elements:
• Contrast: Change floor color or materials to identify stair location.
• Nosings: Identify tread edge with hard, slip resistant surface for full
width of stair tread.
• Handrails: Provide at both sides of stairs to visually announce stairs
and assist users.
• Lighting: See <15C> for lighting levels.
3. Doors & Frames: Provide fire rated, hollow steel construction. See <14>.
• Vision Panel: Fire rated, glazed vision-lite in door from Guestroom
corridor.
• Hold-Open Device: On lower floor stairs, where upgraded finishes have
been employed, provide low voltage electromagnetic hold-open devices
connect to fire alarm system to allow for visual continuity from corridor
to stairs. If governing regulations allow, omit devices on upper levels.
D. Finishes: Guestroom corridor finishes do not typically extend into exit stairs
unless normally visible to guests in the Guest Corridor. Provide improved
finishes, appropriate to the use, when stairs provide guest access to the
exterior or other guest services.
1. Floor: Steel troweled concrete with hardener or painted landings and

treads. Extend corridor flooring and base/skirting into these areas if
visible from Guest Corridor.
2. Base: Resilient base. If walls are concrete or concrete block, paint to

intersection of floor line.
3. Walls: Painted. Architecturally finished where visible from guest corridor.
4. Stair Handrails & Stringers: Painted
7B.8 Butler’s Pantry Support Building
A. Program: Provide air conditioned full service support facilities dedicated to

guest accommodation areas and to ensure a continuity of personalized
service.
• Butler’s Service: Provide enclosed area for equipment and supplies to
support butler service to guests.
• Housekeeping Service: Provide facilities to support housekeeping service
to guests. Linen storage facilities are always air conditioned. In addition to
housekeeping service, linens and supplies may also be distributed from
support building to guest accommodation entry closets.
1. Location: Provide at multiple areas in campus sites or floors to

accommodate limited response times for guest services.
B. Size / Area: See the project Facilities Program:

• Proximity: Based on the property size and configuration, multiple
buildings or areas may be required to limit travel distance and response
times.
• Typically provide one per 30 keys.
C. Pantry Example Plan
D. Service Vehicles: Provide weather protected parking and circulation
area for service delivery vehicles.
E. Finishes:
1. Floors: Slip resistant (see <16>) hard surface, easy to clean material such
as porcelain ceramic or stone tiles
7B.9 Distribution Rooms
A. Program: Accommodate the distribution of the following systems in secure,

enclosed closets, not visible to guests.
1. Telecommunications (see <13A>): Provide wall space for managing IDF

(Intermediate Distribution Frame) telephone cable distribution, if
required.
2. TV & Video (see <13A>): Provide space for TV, video cable and panels,
where required.
3. Electrical (see <15C>): Provide room for electrical panels, conduits and
branch circuit distribution.
7B.10 Coordination
A. Fire Protection & Life Safety: For device requirements, see <14>.
1. Fire Sprinklers:
a. Corridor: Wall mount, semi-recessed
b. Elevator Foyers: Semi-recessed
2. Other Equipment: If fire extinguishers, hose cabinets and standpipe

cabinets are required, enclose in fully recessed cabinets. Maintain wall
acoustic and fire rating at recessed cabinet locations.
B. Mechanical, Plumbing & Electrical Systems: See <15A>, <15B> and <15C>.
1. Mechanical: Include ventilation, cooling, heating, and smoke control (if

required).
2. Ventilation Registers: Coordinate design, placement and selection of wall

and ceiling ventilation registers.
3. Lighting: Include architectural and decorative fixtures in corridors,

circulation and foyers. Linear fluorescent or Back-of-House type fixtures
not allowed. See <15C>.
a. Highlight and standardize light levels at typical guestroom entry

alcoves and artwork locations. Provide special or feature lighting at
suite alcove entries.
b. Provide general ambient lighting in service areas.
4. Power Outlets: Provide housekeeping convenience outlets (see <15C>) at
15 m (50 ft.) maximum on center for corridors and one convenience outlet
at each elevator foyer, service and housekeeping space.

• Elevators & Escalators
• Mechanical
• Plumbing
• Electrical
• Loss Prevention
administration facilities
designstandards
Table of Contents
8A.1 Overview 382

8A.2 Front Office & Support Areas 384
8A.3 Guest Services 386
8A.4 Executive Offices 388
8A.5 Sales & Catering 389
8A.6 Accounting 389
definitions
without exception
or best practice

Marriott.
August 2021 marriott international. all rights reserved. Ritz-Carlton Reserve - CALA Administration Facilities 381
8A.1 Overview
A. Administrative Areas: The criteria included in this Chapter models a generic

administrative area.
1. Staff: Employee levels and responsibilities vary based on property

type, size, and location and the specific staff assignments and
organization for a proposed office. Administrative programs are verified
by MI.
2. Accessibility: Administrative spaces are accessed by the public and are

required to be accessible to guests, clients and service providers with
disabilities. See <GR1> for Code and Accessibility compliance.
B. Space Planning:
1. Location: Locate adjacent to Guest Services. Locating the

Administrative Area (Front Office, Executive Offices and Accounting) in
one office suite is administratively desirable when contiguous space is
achievable.
2. Size / Area (Overall): See the project Facilities Program for the
Administrative Areas, including Guest Services "Call Center."
C. Separate Spaces: Space priorities at public areas may require divided

administrative spaces. When administrative spaces must be separate,
comply with the following guidelines:
1. Front Office: The location of front office functions adjacent to the

front desk is essential and the highest priority. Provide separate access
from public circulation space to avoid circulation through the front desk
area.
2. "Call Center": Locate in or near Front Office to beneficially share

information and resources.
3. Accounting: Accounting offices generally have the fewest functional

relationships, however locate as close as possible to the front office.
D. Steps, Stairs, Ramps & Slip Resistance: See <16>.
E. Windows & Safety Glass: Restrict window opening to 10 cm (4 inch). See

and <16> for window, glass / glazing criteria and safety glass requirements.
F. Natural Light / Views:
1. Verify code requirements for daylight / natural light in offices.
2. Exterior Views: Whenever possible, provide exterior views for the

well being of Employees.
382 Administration Facilities Ritz-Carlton Reserve - CALA marriott international. all rights reserved. August 2021
3. When windows are visible to guest facing areas, plan window
treatment that is uniform and aesthetically consistant with the interior /
exterior design.
G. Acoustics: See Chapter <15A> for mechanical equipment noise criteria.

• Office Partitions: STC 50 min.
H. Office Doors: 0.91 x 2 m (3''-0" x 6''-8") minimum size
1. Solid core wood door with painted frame
2. Sidelite frames with 30 cm (12 inch) wide glass lite is an option.
I. Enclosure / Security Walls: Enclose Cashier''s Area, Counting, Safe

Deposit Boxes and Guest Safe Deposit. Provide concrete or clay masonry
walls extending to underside of building structure above (or provide security
expanded metal lath ceiling and wall construction of equal protection).
J. Access Control: At employee entry to administrative area, provide electronic

operated lock access. See <16>.
K. Toilet Rooms: Provide toilet facilities adjacent to administrative offices and

at remote locations when travel to a central employee toilet room is
excessive.
1. Plumbing Fixtures and Accessories: For BOH plumbing fixtures, see

<15B>.
L. Finishes: Provide durable interior finishes to enhance a stable work

environment. See .
M. Lighting Levels: See <15C> for minimum requirements.
N. Administrative Spaces: Typically, provide the following offices and

support spaces:
• General Manager (GM)
• Work Room - Administration (Front Desk Support)
• Call Center (if required)
• Executive Offices
• Sales
• Accounting
• Human Resources (HR)
• Nurse
8A.2 Front Office & Support Areas
A. Program: Accommodate the following administrative spaces to support

Guest Services functions as required by the project Facilities Program.
B. Guest Services: Coordinate with chapter <2A>.
C. Guest Services Working Area: Include an Employee workspace to support

guest activities. Provide work counter, wall shelving, below counter file
cabinets, and horizontal file space; not visible from guest services.
1. Copy / Storage: Provide space for large size copy machine and
facsimile (fax) equipment accessible to Guest Services, adjoining Working
Area and Executive Offices receptionist. Include shelving or cabinet with
shelves for administrative supplies storage.
D. Main Computer (PMS) Equipment: Enclosed room with dedicated air

conditioning system. See <13A> for criteria.
E. Guest Services Manager / Host / Experience Ambassador: Position

offices in close proximity to Guest Services.
F. Reservations: The facility for reservations is typically located in a

separate Reservations Center that serves several properties by region or
country. Room reservations are typically not conducted at the property. At
international locations, verify criteria with MI Operations.
G. Counting Room: Receipts and cash for property services are brought to
the Counting Room. Provide the following:
1. Provide employee route to this area through Back of House and

avoid routes through Public Areas.
2. Location: At entry to accounting offices, adjacent to the General

Cashiers. Entry is through door with half-glazed safety glass view panel;
with card reader with audit trail.
3. Deposit Safe: Provide between Counting Room and Cashier's Office

with through-wall employee rotary deposit connected to a
2 compartment, Class "C" construction rated safe accessible to cashier.
4. Counting Area: Include small counter top space at approximately 90

to 180cm (3to 6ft.) long x 56 to 61cm (22 to 24inch) deep to perform
counting before depositing food and beverage receipts and money into
deposit safe drop. Resort and large properties may require a wider
station counter and more cash boxes.
5. Cash Banks: Locate cash safety deposit boxes below counting

countertop; MI to verify quantity.
6. Video Surveillance System (VSS) Cameras: Space is monitored by
fixed camera with view of counting counter, safe and cashier's room
through half-height glazed door. See <16>.
H. Cashier: Provide deposit safe accessible from cashier's side adjacent to

Counting Room.
1. House Safe: UL Class "B", 2 hour rated. Locate separate large floor
safe in corner of cashier's room.
2. Entry Door: Design with teller type window and small

cash / envelope pass-thru below safety glass view window in door.
Provide asylum type lock (keyed both sides; not master keyed).
3. Access Control Devices: Provide duress alarm, motion detector. See

<16>.
I. Safe Deposit Boxes: Locate accessible to Guest Services employees to issue

or receive deposit boxes from the adjoining Guest Safe Deposit Room at the
employee-to-guest pass-thru. Guest must be able to continually view safe
deposit box from stored position to their possession.
1. Safe Deposit Box Type: Recess in wall construction. See <16>.
2. Deposit Box Quantity: Provide one safe deposit unit for every increment
of 200 guestrooms. A unit is made up of 10 individual safe deposit boxes.
Based on the Loss Prevention Review, locations may require a higher
quantity. Additional boxes are required for employee Counting Room
adjacent to Cashier's Office.
3. Door: Include 12.7 x 50.8 cm (5 x 20 inch) safety glazed sidelite view panel
in entry door. Entry by electronic lock with audit trail.
4. Loss Prevention: Provide camera to view safe deposit box safe and pass-
thru to guest area. See <16>.
J. Guest Safe Deposit Viewing Room: Locate room adjacent to front desk and
accessible to guest from Reception area (Guest may not walk through or
enter BOH area to gain access to safe deposit boxes.
1. Door: Accessible to guest when employee depresses electric door lock

button at front desk. Guest may exit without waiting for electric door lock
to be activated.
2. Pass-thru Window: Include safety glazed pass-thru window to Safe

Deposit Boxes for transfer of safe deposit box to guest. Position window
to permit guest to continually view safe deposit box from stored position
to pass-thru window.
3. Counter: Provide counter with chair for guest use.
4. Option: The safe deposit boxes may be located in the viewing room, or
same room as the boxes, when space is limited and if determined by
market.
K. Closets:
1. Fur Vault: Provide a secure closet to store guest furs on hangers in

protective covers.
2. Include space for employee coats and storage, first aid items and
guest packages / letters.
8A.3 Guest Services
A. Program: The Call Center is the hub of communications providing a single

contact for guest services and PBX (telephone) operations.
B. Location:
1. Adjacent to the support areas. Not part of the Arrival Pavillion.
2. Resources: It's a critical area for guest contact and permits

opportunities to share resources such as fax, copiers and office
equipment, including employees and information.
3. Provide convenient access to back-of-house areas to reduce

"runner" travel and increase guest service response times.
C. Equipment & Systems: Connect systems and equipment to emergency

back-up power and lighting and UPS system. See <15C>. Provide the
following:
1. Fire Panel: Fire annunciator panel with acoustical alarm notice. See
<14>.
2. Clocks: Wall clock or series of time zone clocks.
3. White Board: 1.2 to 2 m² (12 to 20 sq. ft.) wall mounted, marker

board to post daily status of property and guest events.
4. VSS Monitor: Provide with keyboard controller at stations (may be

shared). See <16>.
5. Chair, ergonomic
6. File cabinets, undercounter
7. Intercom (if used): Base station at each station (may be shared). See
<16>.
8. Overhead, enclosed shelves
9. PBX telephone console, see <13A>.
10. Pager base station (may be shared). See <16>.
11. PMS / PC Computer (monitor, processor, keyboard), see <13A>.
12. Micros (retail system)
13. Radio Base Station, see <16>.
14. Alarm System: Alpha numeric keypad (may be shared), see <16>.
15. Task lighting
16. Work desk
17. Refrigerator: Small unit to keep mini bar items cold
18. Storage Cabinets: Provide shelves and lockable doors.
19. Counter: for fax and printer with paper and supply storage below
20. Copier: Small capacity (desktop) or access to copier
21. Fax Machines: 2 minimum
22. Printer: Color laser
23. Status Board: Mount on wall
D. Finishes:
1. Floors: Carpet (vinyl composition flooring in commons and closed

storage space)
2. Base: Resilient base
3. Ceiling: Accessible acoustical tile
E. Mechanical / Electrical: Provide the "Call Center" with heat and cooling for 24
hours a day, 7 days a week from a dedicated heating and cooling system
supported by the emergency back-up electrical systems. See <15C>.
8A.4 Executive Offices
A. Program: Provide offices for the General Manager / Director of Operations,

other executive office positions, and space for Administrative Assistants as
required by the project Facilities Program.
1. Locate Executive Offices accessible to the public. Also, these offices

may be at a remote location rather than near Guest Services.
B. Waiting / Reception Area:
1. Provide reception desk / chair and guest waiting space for guests
visiting executive staff.
2. Include coat closets and a coffee alcove adjacent to Reception Area

for visitors and staff.
C. Conference / Meeting (M1): Provide access to meeting facilities within

the Administrative Area (preferred), in conjunction with an adjacent Business
Center, or in association with Function Areas. See <6>.
D. Loss Prevention: Provide duress alarms at GM desk, GM’s

administrative assistant and at Executive Office reception desk. At staff entry
to administrative area, provide electronic operated lock access. <16>.
E. Finishes:
1. Floors: Carpet
3. Walls: Vinyl wallcovering
8A.5 Sales & Catering
A. Program: When Meeting and Event facilities are planned, provide offices for
Catering and Conference Services, Sales, Marketing, Public Relations,
assistant managers and workstations for administrative assistance and
support staff.
1. General Offices are secondary to Executive Offices.
2. Provide Reception, Waiting area and other administrative support

spaces.
B. Planning Criteria - General:
1. Position Sales, Catering and Event management offices near

Reception Area to facilitate easy access from public areas.
2. Layout offices along perimeter of space with administrative /

accounting support areas placed in "open" office spaces.
3. Locate storage space adjacent to Sales, Catering and Reception

Area.
8A.6 Accounting
A. Program: Offices and spaces for accounting are required. They may be in a
separate area from other administrative offices dependent on allowable
space.
1. Property Technology: See <13A> for cabling distances.
2. Acoustics: Provide high level of acoustic control for work areas.
3. Location: Position away from significant employee and visitor traffic

areas.
4. Employee Access: Typically, the primary access for accounting

employees is through the Back of House.
5. Separate Areas: Accounting offices can be in a separate area from

Executive and General Offices, dependent on allowable space and
distance to main computer room.
B. Area / Spaces: See the project Facilities Program.
1. Accounting Program Spaces
C. File Area: Design for 12 legal, lateral active file cabinets; minimum of 4
drawer height. Typically, circulation areas accommodate cabinets.
D. Archives Storage Area: Design to accommodate 175 inactive files that

can be boxed and stacked seven boxes high. Typically, 12 m² (120 sq. ft.) is
required.
E. Finishes:
1. Floors: Carpet (vinyl composition flooring in closed storage space).
3. Walls: Painted, smooth or vinyl wallcovering
8A.7 Coordination

• Lobby Areas
• Meeting Space
• Audio / Visual
• Mechanical
• Plumbing
• Electrical
• Loss Prevention
employee facilities
designstandards
Table of Contents
8B.1 Overview 393

8B.2 Employee Entrance 395
8B.3 Human Resource (HR) Offices 396
8B.4 Training Room 398
8B.5 Nurse / First Aid Station 399
8B.6 Locker / Change Area, Shower & Toilet Rooms 400
8B.7 Employee Cafeteria 403
8B.8 Service Corridors 405
8B.9 Employee Area Service Corridors 406
definitions
without exception
or best practice

Marriott.
392 Employee Facilities Ritz-Carlton Reserve - CALA marriott international. all rights reserved. August 2021
8B.1 Overview
A. Program: Design spaces for Employee use to promote excellent employee

relations and guest services.
1. Incorporate management, administrative, training and other ancillary

spaces required for employees.
2. Comply with regional customs, labor laws, social factors and religious
customs that may impact employee facilities.
3. Ritz-Carlton Reserve resorts typically require additional employees due to

the level of guest services.
• Staffing: 4 employees for every guest
• See the project Facilities Program and size facilities to accommodate
employee needs based on special conditions and the project's location.
B. Steps, Stairs, Ramps & Slip Resistance: See <16>.
C. Windows & Safety Glass: Restrict window opening to 10 cm (4 inch). See

<GR3> and <16> for window, glass / glazing criteria for safety glass
requirements.
D. Spaces: As required by the project Facilities Program, accommodate the

following employee spaces:
• Employee Entrance
• Human Resource (HR) Offices
• Training Room - multi-media
• Nurse / First Aid Station (regional)
• Locker, Change Rooms and Shower & Toilet Areas
• Employee Cafeteria
• Service Corridors
• Employee Area Service Corridors
• Payroll Office (regional)
• Religious Facilities (regional)
E. Natural Light / Views: Provide exterior views for the well being of
employees.
F. Employee Facilities - Relation Diagram
August 2021 marriott international. all rights reserved. Ritz-Carlton Reserve - CALA Employee Facilities 393
G. Associate Housing: This chapter assumes that facilities are provided for
non-resident employees during their work shift and return to their homes. In
markets where associate housing is provided, consult with MI to coordinate
facilities for associate housing.
8B.2 Employee Entrance
A. Program: Provide point of control to verify entry and welcome employees.

Circulation is monitored by Security.
1. Location: Close to Security Dispatcher Office that provides

controlled access to Service Areas. See <16>.
a. Avoid integrating with loading dock and requiring employees to

cross the loading dock.
b. Where possible design separate building entrance for employees

and applicants.
2. Signage: See <GR2>.
B. Space Planning:
1. Entrance: Arrange so that employees do not cross or otherwise

interfere with the receiving and loading activities.
a. Immediately adjacent to and in visual contact with the Security

Dispatcher Desk.
b. If possible, visually separate employee entrance from receiving

and loading area to provide employees with a positive welcome and
applicants with a better first impression.
2. Exterior Area: If applicable, provide the following:
a. Dependent on climate and region requirements, provide a

weather protected area for smokers at a minimum of 7.6 m (25 ft.)
from entrances and windows to keep smoke from entering the
property. Provide trash and ash receptacles, tables and benches.
b. Consider bike storage for employees dependent on project

location and the project Facilities Program.
3. Time Clock Station: Locate in Service Corridor alcove near the

Employee Entrance (other locations may be requested by MI).
8B.3 Human Resource (HR) Offices
A. Program: Provide HR offices for employee services, employment

testing, interviews, employee relations, related management offices and
administrative support spaces. Provisions may include a Payroll Office when
required by governing regulations. Verify with MI.
1. Location: Near Employee Entrance on accessible route and within

visual control of Security Dispatcher.
2. Employee Access: Direct from Service Corridor
B. Size / Area: See the project Facilities Program.
1. HR Office Program Spaces
C. Space Planning:
1. Reception: Include a reception desk or counter with area for

supporting clerical facilities and space to welcome employees and
applicants, and process applications. Arrange office furnishings and
computer workstation / desk chair area so that HR managers face and
greet applicants on arrival.
2. Testing: Locate 3 semiprivate work stations near reception space for

applicants' use in completing applications and computer testing.
3. Storage Space: Accommodate personnel records, benefit materials

and related files and securable storage.
4. HR Forms Access: For after hours (when HR office is closed), provide

a recessed forms holder with 15 to 20 slots for 8 1/2 x 11 inch size
documents, near office entrance, facing corridor.
a. Mount the form holder, flush to wall and design not to interfere
with moving carts in corridor.
b. Ensure design does not violate fire wall rating, if any.
5. Offices: Provide private spaces with minimum of STC 50 acoustical

rating at Director's Office, Interview rooms and other spaces for
confidential meetings. Extend walls to underside of structure above and
seal joints.
6. Administrative Assistant / Receptionist / Secretary: Part of Reception

Area to support Director and Admin. Assistant; include facilities for copy
machine, fax and clerical equipment.
D. Applicant Waiting Area: In a vestibule off corridor, provide minimum of

one writing surface space to process employee applications.
1. Consider a separate room with TV / monitor to present corporate

presentation videos such as company philosophy, grooming standard,
etc.
2. Include additional seating and table with chairs to complete

employment applications.
E. Features:
1. Entrance Door: Provide interior door to HR suite with view window,

size and configure to comply with fire rating.
2. View: Provide fixed glass windows to view corridor and

administrative assistance area.
3. Bulletin / Notice Boards: Provide sufficient space in area for

employee viewing bulletins as required by governing authority.
F. Equipment: Provide the following office and administration equipment:
1. Telephones, see <13A>.
2. Copier with sorting features
3. Fax machine
G. Finishes for HR Offices:
1. Floor: Nylon tufted cut pile carpet
3. Walls: Vinyl wallcovering or paint
H. FF&E: See <GR4> for typical office furnishings.
I. Paymaster Office: Verify with MI Operations how payroll will be managed and
the methods of pay distribution (cash, check, direct deposit, bankcard).
Methods of payment may effect the location and room size for the
paymaster.
• Locate near Service Corridor of Accounting.
• Accommodate single workstation; desk, chair, files and safe.
• Locate a glazed-framed pass-through opening from office to corridor.
8B.4 Training Room
A. Program: Provide conference / meeting space for employee training and

learning experience in a conference room setting and with easy access to
separate A/V storage and setup space for multi-media equipment.
1. Location:
a. Near Human Resource (HR) Office to permit flexible use for a

variety of employee training and related personnel activities.
b. Avoid positioning adjacent to Employee Dining or as an

extended partitioned space off dining area.
2. Size / Area: 46 m² (500 sq. ft.)
B. Space Planning: Accommodate the following.
1. Small conference and classroom type arrangements to support 25

to 30 personnel.
2. Secure, lockable storage area for A/V equipment
3. Design rectangular plan
C. Acoustics: Protect space acoustically; STC 50; construct partitions for

full height between floor slab to underside of structure above.
D. Equipment:
1. TV with audio/visual connection capability and connected to MATV

system. See <13A>.
2. Computer Work Stations: Provide 3 computer work stations for self

learning program.
3. Provide A/V facilities for training activities to include items such as

projector, retractable screen, power and network connections built into
or under tables, laptop PC setups for presentations, flip charts, white
boards, scene lighting, sound system, etc.
E. Finishes:
1. Floor: Nylon tufted cut pile carpet
F. FF&E:
1. Millwork credenza
2. Classroom style table and chairs
8B.5 Nurse / First Aid Station
A. Program: Provide a medical office for emergency medical care of employees

and guests.
1. Location: Locate for both guests and employees to easily access the
facilities.
B. Size / Area: See the project Facilities Program.
1. Nurse / First Aid Spaces:
C. Space Planning: Barrier free to accommodate people with disabilities.
1. First Aid / Exam Room: Access control is by a nurse. Accommodate a

single bed, chair and secure storage of medical supplies and limited
medications.
2. Nurse's Office: Single desk arrangement to allow for 2 seated

interviewees.
3. Toilet Room: Locate immediately adjacent to First Aid / Exam to include

accessible, single unisex toilet, lavatory and accessories.
D. Finishes - Nurse / First Aid Station:
1. Floor: Tile
2. Base: Tile or resilient base
8B.6 Locker / Change Area, Shower & Toilet Rooms
A. Program: Provide separate men and women spaces where employees may
secure clothing, change into uniforms and street clothes with a place to
shower and groom with adjoining toilets and lavatory areas.
1. Adjacencies: Connect with Locker / Change Areas and primary

Service Corridor. Near Uniform Distribution, if provided.
2. Location: Connected to the Locker / Change Areas and the primary

Service Corridor through an open baffled entrance (no doors).
B. Space Planning: To accommodate separate male and female spaces, verify

with MI the maximum employee work shifts and male / female divisions.
Other program amenities may increase the employee count if more space is
required for employees of spas, salons, residences, club facilities, golf, etc.
Typically, employees assigned to the amenity facilities do not share hotel
employee spaces because of their distance from the hotel. Review the project
criteria with MI.
1. Locker & Change Facilities - Example Plan
C. Shower Areas: 1 shower to 50 staff. Divide equally (50 / 50 percent) between
male and female unless indicated otherwise.
1. Location: Arrange entrance through Locker and Change spaces, not

through Toilet Area.
2. Shower Enclosures: Provide with two compartments (wet and dry),

and doors with frosted or opaque glass for privacy.
3. Fixtures: See <15B>.
D. Toilet Areas: Include toilets, lavatory fixtures, accessories and comply with
1. Additional Facilities: Provide more toilet facilities when travel

distance to central toilets is excessive and if compliance with governing
regulations and customs is required.
2. Fixtures: For BOH fixtures and plumbing accessories, see <15B>.
a. Drain: Provide area floor drain and slope floor to drain.
3. Toilet Room & Bath Accessories: For typical BOH products, see
<GR3>.
a. Mirrors: Include a vanity mirror, full length of wash basin counter and
a full length mirror in the locker area.
4. Toilet Partitions: Provide with a high priority for durability,

sanitation and privacy.
a. Partition Height: 178 cm (70 inch) minimum
b. Floor Clearance: 18 cm (7 inch) maximum
c. Privacy: Provide "no sight line" or "gap less" design at doors,

pilasters and side partition.
d. Urinals: Provide privacy dividers.
5. Manufacturer: Hadrian, Bobrick and Bradley or equivalent products

acceptable to MI
E. Lockers & Benches: See general locker requirements in <GR3> .
1. Lockers: Provide type, size and quantities to support employees of

the applicable property type.
a. Type: Double tiered on raised base
b. Size: 300 mm (wide) x 500 mm (deep) (12 x 20 inch) minimum
c. Quantities: Review and confirm quantities with MI.

• Resorts: 1.3 lockers per guestrooms.
• Male & Female: Plan locker areas in back to back layout that allows
unequal distribution between men and women where the design
assumes equal distribution of lockers. Divide locker quantities
between male (50%) and female (50%) unless indicated otherwise.
• Satellite Locker Locations: Locate lockers in other areas such as
housekeeping rooms, F&B outlets and recreation facilities, for
women's purses and private items.
2. Benches: Wood top change benches
3. Aisles: 1.53 m (5 ft.) wide minimum
F. Lounge: Consider private male and female spaces, each with single cot
and chair for employees not feeling well or for mothers that need to pump
breast milk. Location may be adjacent to Nurse's Station.
G. Finishes: Provide durable, sanitary and easy to clean products.
1. Shower & Toilet Rooms: For countertops and lavatory counters,
provide solid surface materials.
a. Floor: Porcelain tile
b. Base: Porcelain tile
c. Walls: Porcelain tile
d. Ceiling: Paint on gypsum board
2. Locker / Change Areas:
a. Floor: Vinyl composition tile
b. Base: Rubber base
c. Walls: Paint, semi-gloss or gloss
d. Ceiling: Accessible acoustical tile
8B.7 Employee Cafeteria
A. Program: Provide employee dining space and food service area. Employee
meal requirements vary from region to region, review scope of required food
service and FF&E with MI on a project by project basis. See <10> for
equipment.
1. Location: Central to employee spaces and adjacent to primary

Service Corridor.
2. Size / Area: (Quantity of Guestrooms) ÷ 3 = m² required for gross

dining space; for 300 guestroom property: 300 ÷ 3 = 100 m² (1,076 sq. ft.).
Verify with staffing levels.
3. Consider retaining a commercial food service / kitchen consultant

for the project.
B. Space Planning:
1. Food Preparation: Typically, food is prepared in the property's main

kitchen.
2. Food Line: 4 m (13 ft.) long with one attendant for self serve, hot
meal and grille cooking service, and dish drop and wash area.
3. Food Service: Accommodate equipment and food service standards

provided in <10> for BOH.
4. Service Options: These include grille cooking, salad bar, friendly
soup station, toaster, microwave, ice dispenser and a refrigerator for food
brought in by employees.
5. Seating: Individual style seating (no booths) with tables to seat

minimum of 6 employees.
6. Exits: A second means of egress may be required from the dining

area.
7. Bussing: Self dish drop and counter to wash area. Provide sufficient
stewarding area to manage waste, wash service items and provide
sanitary eating environment.
8. Electric Water Cooler: Provide accessible to employees. See <15B>.
C. Features:
1. Audio: Provide speakers for music output, see <13B>.
2. TV: Provide cable and power connections, see <13A>.
3. Natural Light: Provide window wall to exterior, where possible. If

applicable, provide aluminum mini-blinds on exterior windows.
D. Finishes:
1. Floor: Vinyl composition tile or full body porcelain tile
2. Base: Resilient, coved vinyl or porcelain tile
4. Ceiling: Accessible acoustical tile or paint on gypsum board
8B.8 Service Corridors
A. Program: Provide Back of House (BOH) circulation corridors to service

various guest function areas, connecting to other service spaces, receiving
area and dock.
1. Exterior Service Circulation: Provide Back of House (BOH) exterior

circulation with a dual path system to separate guest circulation paths
from service paths. Where vehicles are used, provide a durable, hard
surface pathway wide enough to accommodate F&B trucks and carts and
service vehicles.
B. Size / Area: Width dimensions noted in other chapters are net, clear of
equipment, columns or obstructions.
1. Receiving Area Service Corridor: See <9>
2. Commercial Kitchen Corridors: See <10>
3. Employee Service Corridors (BOH): See "Employee Area Service

Corridors" in this Chapter.
4. Ceiling Height: 2.7 m (9 ft.) minimum
5. Doors: See <16> for locations of door with vision panels.
C. Service Alcove: Select an area to place public coin operated / pre-paid

telephone, vending and bulletin board for employee use and
announcements. Locate central to employee facilities layout.
D. Wall Protection: Provide durable, low maintenance high and low wall
bumpers with infill of heavy duty plastic or metal sheets. Avoid natural wood
that splinter and painted surfaces that require frequent maintenance.
1. Wall Bumpers: 5 x 15 cm (2 x 6 inch) synthetic wood or stainless steel

clad wood.
2. Infill: Heavy-duty plastic or non-corroding metal sheets.
E. Corner Guards: 10 x 10 cm x 2 m (4 x 4 inch x 6 ft) high, 16 gauge

stainless steel guards at outside wall corners.
F. Finishes:
1. Floor: Colored concrete, hardened and sealed (minimum) in Service

Corridor rated for vehicle traffic.
a. Provide smooth surface floors adjacent to meeting and function

areas to avoid noise from wheeled carts on floor joints.
2. Base: Epoxy paint on masonry or vinyl base
3. Walls: Protect with continuous double (high and low) railing and
infill. Provide durable walls and protection to resist cart and material
handling traffic. Examples include: epoxy painted masonry; continuous
double (high and low) railing, diamond plate wainscot, thermo plastic
sheeting.
4. Ceiling: Accessible acoustical tile.
5. Door Protection: Provide bollards to protect door frames where

carts and vehicles pass.
8B.9 Employee Area Service Corridors
A. Program: Provide BOH employee circulation corridors between employee

spaces and to easily access other building areas.
1. Employee Service corridors primarily serve personnel and light cart

traffic (Housekeeping, Laundry, F&B Service, etc.).
2. Provide corridor finishes that create a bright, clean, durable

environment to support employee moral and minimize maintenance and
damage to floors and walls.
B. Corridor Width: 3 m (10'-0") minimum
C. Finishes:
1. Floor: Vinyl composition tile (VCT) or integrally colored and

hardened concrete finish
2. Base: Vinyl
3. Walls: Paint
4. Wall Protection: Provide continuous 5 x 15 cm (2 x 6 inch) synthetic

wood for high and low bumpers. Example products are recycled PVC /
wood composites that cannot splinter and no painting is required such as
Trex.
a. Low Bumper: Locate above base
b. High Bumper: Locate at 0.9 m (3 ft.) above floor
5. Ceiling: Accessible acoustical lay-in tile (ACT)
8B.10 Coordination
A. Reference: Coordinate with requirements of other Chapters including.

• Food & Beverage
• Laundry / Housekeeping
• Audio / Visual
• Mechanical
• Plumbing
• Electrical
• Loss Prevention
engineering & maintenance
facilities
designstandards
Table of Contents
9.1 Overview 410

9.2 Engineering & Maintenance Shops & Offices 411
9.3 Receiving Area - Dock 413
9.4 Receiving & Service Corridors 415
9.5 Ancillary Receiving Area Facilities 416
9.6 Purchasing & Receiving Offices 418
9.7 HVAC - Mechanical, Electrical & Plumbing (MEP) Spaces 419
9.8 Exterior Maintenance Facilities 420
definitions
without exception
or best practice

Marriott.
August 2021 marriott international. all rights reserved. Ritz-Carlton Reserve - CALA Engineering & Maintenance Facilities 409
9.1 Overview
A. Program: Provide engineering and maintenance areas as necessary for

essential property and back-of-house (BOH) support services for systems and
service functions. Provide work and storage spaces to support the
engineering and maintenance functions.
1. Employee positions and responsibilities vary based on property

type, size, location, the specific employee assignments and organization
for the proposed spaces.
2. Regional customs, social factors, labor laws etc. may impact the
program. Verify the applicable program requirements with MI.
3. The criteria and "examples" included in this document model

generic plans for Engineering and Maintenance spaces.
B. Related Areas & Spaces: Coordinate requirements of the engineering

and maintenance areas with applicable Chapters. Generally, these are
project applicable spaces that relate to engineering and maintenance
management of the property such as the following.
• Soiled and Clean Laundry Holding, see <11A>
• On-site Laundry Facilities, see <11A>
• IT Server & Telecommunications Room(s), see <13A>
• T.V. / Video Equipment and Room, see <13A>
• Lighting Controls / Dimming, see <15C>
C. Spaces: As required by the project Facilities Program, accommodate the

following:
• Engineering / Maintenance Shops and Offices
• Receiving Dock
• Receiving & Service Corridors
• Ancillary Facilities
• Purchasing and Receiving Offices
• Mechanical, Electrical and Plumbing (MEP) Equipment
• Exterior Maintenance Facilities
D. Windows & Safety Glass: Restrict window opening to 10 cm (4 inch). For

window, glass / glazing criteria, and safety glass requirements, see and <16>.
410 Engineering & Maintenance Facilities Ritz-Carlton Reserve - CALA marriott international. all rights reserved. August 2021
9.2 Engineering & Maintenance Shops & Offices
A. Program: Include office, shop and storage spaces to support engineering /

maintenance functions of the property.
1. Shops & Office Program Spaces: When guestroom quantity, food and
beverage, and meeting areas increase, the Engineering and Maintenance
requirements are typically customized to provide the required support
for an expanded property program. See the Facilities Program.
2. Engineering & Maintenance Example Plan
B. Location: Access to exterior receiving areas and dock for moving

materials, supplies and equipment to and from the property.
1. Provide access to guestroom service elevators to allow service
employees a convenient route to guestrooms.
2. Adjacent to BOH MEP areas to allow convenient passage to monitor

building systems.
C. Maintenance Shops:
1. Access: Entry through pair of 90 cm (3 ft.) wide doors for carpentry, M&E
workshops and landscape equipment area. Easily accessible spaces with
clear path of entry.
2. Doors: Hollow steel, except tool storage. For BOH doors, frames and
hardware general requirements, see <GR3>.
3. Electronic Lock: Provide electronic lock at office area. See <16>.
4. Work Counters: Provide counter and storage shelving space along interior
perimeter with electrical service and cable testing outlets for televisions
and equipment.
5. Charging Stations: Provide power for radios and pagers at

designated work bench stations.
6. Storage: Wire mesh or chain link enclosure to store tools and electrical
service parts.
7. Eye Wash Station: Centrally locate one emergency eye wash station in
shop area. See <15B> and <16>.
8. BAS: Provide location for Building Automation System.
9. Landscape Equipment: Space accessible to exterior or in separate

building if site area is large. Project area is determined on a case by case
basis; see "Exterior Maintenance Facilities".
D. Office Finishes:
1. Floor: At offices with interior access, provide epoxy resin. Offices

with exterior access, provide steel-troweled concrete, hardened, sealed
with epoxy coating.
2. Base: Vinyl cove base
3. Walls: Paint
E. Shop Finishes:
• Floor: Sealed concrete
• Base: Resilient base
• Walls: Painted
• Ceiling: Exposed structure, painted
9.3 Receiving Area - Dock
A. Program: Provide for receipt of supplies, equipment, furnishings and other

deliveries. Design area to accommodate largest truck turning radius such as
typical over the road tractor trailer truck equipment.
B. Location: Position convenient to food storage and preparation, Security

Office, and BOH service circulation areas.
C. Size / Area: Sufficient space for storing carts, and for loading and
unloading activities.
1. Bays: Minimum of 3 bays at 3.66 m (12 ft.) wide for the following:
• 16.76 m (55 ft.) long tractor trailer
• 10.67 m (35 ft.) long delivery truck
• Trash compactor and recycling
2. Dock Height: Typically 1.07 m (3'-6") from driveway surface to dock

surface or design for proposed delivery vehicles serving the property.
3. Finish Dock Elevation: Same elevation to meet BOH service corridor

entry doors with slope toward dock front edge.
4. Dock Depth: 3 m (10 ft.) minimum, measured from dock front edge
to building wall.
5. Overhead Clearance: 4.27 m (14 ft.) to underside of roof structure,

except 5.5 to 6.1 m (18 to 20 ft.) at trash compactor bay if required (verify
roof height).
6. Verify dimensions and clearances with vehicle sizes servicing

property.
D. Dock Finish: Hard steel troweled concrete, slip resistant (see <16>), and
seal with material rated for wheeled traffic. Provide positive drainage and
slope away from building to dock edge.
E. Dock Leveler: Provide manually operated dock leveler at edge of one

bay. Scissor type lift is not permitted.
F. Compactor: Locate at grade with direct access from the dock level.
Design for largest, transportable refuge container that can be supplied to the
property. Include steel rails at compactor to slide container into position
without damage to pavement during hauling and delivery operation.
G. Access Ramp: Provide for persons with disabilities with ramp slope at 8%
maximum, and comply with governing authority. Provide ramp of sufficient
width to transport a pallet. See <GR1> for Code and Accessibility compliance.
H. Service Paving: Heavy duty paving with slope to area trench drain away
from dock.
I. Roof: Provide roof to protect entire dock area with required clearance.
J. Air Curtains: Provide at high traffic Receiving and Trash Handling

entrance doors. See <15A>.
K. Heating: In extreme cold climates, provide radiant heating units (see

<15A>) at exterior doors to moderate temperatures for receiving dock
employees.
L. Water: Provide hose bib for washing down dock area. In cold weather
regions, locate hose bib in area that protects it from freezing.
M. Electric: Provide power for compactor, when required.
N. Finishes:
1. Floor: Concrete, sealed (see "Dock Finish")
2. Base / Skirting: Paint
3. Walls: Paint, appropriate for materials
4. Ceiling: Paint exposed structure
9.4 Receiving & Service Corridors
A. Program: Provide circulation for moving deliveries from the Receiving Area to
the storage areas.
1. The corridor from the Receiving Area to central storage areas and
large Function / Meeting Spaces (see <6>) is subject to heavy use and
traffic by pallet jacks, fork lifts and heavy wheeled vehicles.
B. Wall Protection: Provide continuous 5 x 15 cm (2 x 6) inch synthetic

wood (recycled PVC / wood composite, that does not splinter, pre-finished,
not painted such as Trex) high and low bumpers and wall protection infill.
1. Low Bumper: Install above base.
2. High Bumper: Install at 0.9 m (3 ft.) above floor.
3. Infill: At a minimum, protect the lower portion of walls (between

bumpers) with:
• Epoxy (or industrial enamel) paint on masonry
• Heavy duty thermo plastic sheet on gypsum walls or
• Diamond plate sheet on gypsum walls
C. Corner Guards: 10 x 10 cm x (4 x 4 inch) x 2 m (6 ft.) high, 16 gauge

stainless steel guards at outside wall corners.
D. Finishes: Provide durable corridor finishes to minimize damage and

maintenance.
1. Floors: Concrete hardened, sealed and is rated for heavy wheeled

traffic.
2. Base: Epoxy painted masonry or vinyl base at gypsum board walls.
3. Walls: Masonry is preferred with wall and corner protection.
4. Ceiling: Exposed structure or accessible, suspended lay-in system

and consider corrosive resistant supports and panels.
9.5 Ancillary Receiving Area Facilities
A. Program: Provide storage and back-of-house support spaces for property

service and receiving areas.
B. Storage Areas: Provide secure storage facilities, areas that are located
between receiving and access to main kitchen. When property materials and
products, including foods (coordinate with <10>) are delivered, they require
immediate removal from the receiving area to storage, which include the
following:
1. General Property Storage: General store (non-food items)
2. Refrigerated Storage: Provide for food items as required by <10>.
3. Guest Package Storage: Provide a secure, lockable room or enclosure to

temporarily store guest items forwarded to the property for functions and
presentations.
4. Contract Service Storage: If programmed, see requirements in this

Chapter.
5. Design Coordination:
a. Construct storage area walls full height (from floor to underside

of structure) with masonry or equivalent materials.
b. Avoid locating transformers, electrical panels or mechanical

equipment in storage spaces.
C. Related Storage: Coordinate the location of storage spaces related to

the Receiving Area such as the following:
1. Main dry food storage, see <10>.
2. Freezers and coolers, see <10>.
3. Beverage coolers, liquor storage and refrigerated wine storage, see

<10>.
D. Flower Preparation: When required, provide a Floral Preparation Room

to support and supplement the property’s marketing programs for catering,
reception and banqueting activities. Optional locations is in the Horticulture
Shop of the Exterior Maintenance Facilities.
1. Features:
• Walk-in or upright refrigerator
• Sink
• Work Counter
• Shelving / open storage
• Trash bin
E. Recycling Facility: Design this facility adjacent to the receiving area and
comply with requirements developed by a principal recycling company to
service the property and review proposed design with MI.
1. Determine recycling needs for material types, holding bins /

containers for cardboard, cardboard bales, paper, cans, plastics, various
glass colors, etc.
2. See "Compactor" at dock area in this Chapter. Determine

requirements, if any, applicable to recycling program.
F. Laundry Holding: At properties without an on-site laundry (see <11A>),

include space for soiled and clean linen storage.
G. Can Wash: Locate within contained area to avoid waste water flowing
across receiving area. See <10>.
H. Contract Service Storage: Consult with MI to determine if cleaning or

maintenance services are provided by external service contractors. If on-site
service storage is required, provide the following:
1. Enclosed, secure, lockable room for storing contractor's equipment

and activity staging items.
2. Size: 38 m² (400 sq. ft.) minimum
3. Utilities: Floor sink with hot and cold water
4. Finishes: Paint walls and provide vinyl composition tile on floor
I. Standby Generator: See "MEP" Equipment in this Chapter and <15C>.
9.6 Purchasing & Receiving Offices
A. Program: At large properties, provide private spaces for Purchasing Manager

(see <8B>), shared office for Purchasing and Receiving employees, and
shared work spaces for Storeroom Manager and Storeroom employees; see
the project Facilities Program.
1. Purchase & Receiving Offices Program Spaces
B. Location: Adjacent to Receiving Area and within proximity to Security

Offices. See <16>.
C. Equipment: Provide typical office furniture, desk and chair, visitor chair,
workstation counters and chairs, file cabinets, telephone and desktop PC
with printer, in designated manager's office.
D. Finishes:
3. Walls: Paint
9.7 HVAC - Mechanical, Electrical & Plumbing (MEP)
Spaces
A. Program: Provide space for the building MEP equipment, system

components and convenient access for equipment service and maintenance.
See <15A>, <15B> and <15C>.
B. Size / Area: Provide space based on the project design requirements for MEP
systems and equipment.
1. Configuration: Most efficient space for equipment is square or

rectangular (1 to 2 proportion) and column free areas. Other geometries
may require larger building areas.
2. Clearances: Provide sufficient area to enclose and efficiently

maintain, service, and repair equipment.
3. Ceiling Height: 5 m (16 ft.) minimum and verify for required

equipment and service clearances.
4. Views: Locate facilities to avoid or minimize guest views of equipment. If

equipment is visible, screen the equipment.
C. Lighting Controls / Dimming: Provide closets for placement and concealment

of lighting controls and dimming equipment associated with <2A>, <3> and
<6>.
1. Location: Generally, multiple locations are required to permit

equipment placement near controlled lighting.
a. For electrical systems, see <15C>.
b. Review concealment requirements with interior design and

supplier of equipment to determine applicable design that allows
easy access and is concealed from guest view.
2. Size / Area: 15 to 25 m² (162 to 269 sq. ft.)
D. Standby Generator: See the requirements for a generator in <14> and <15C>.
When provided, design a generator area and secure generator access.
1. When provided, review proposed design and location with MI.
2. Design generator location to comply with the acoustical, safety and

environmental standards (noise, fuel storage / fueling, engine exhaust
away from fresh air intakes, vibration, etc.)
3. See electrical design requirements in <15C>.
E. Design Features:
1. Access: Provide facilities with doors, panel, corridors, etc, to permit

convenient installation, service, and replacement of equipment.
2. Sound / Vibration: Locate vibrating equipment away from adjacent

occupied areas to avoid disruption. If adjacency is required, provide
vibration isolation or barriers to control sound and vibration.
3. Ventilation: Provide adequate ventilation. See <15A>.
4. Locking: Provide controlled access to equipment.
F. Finishes:
1. Floor: Steel troweled concrete, hardened, seal with epoxy coating

and include vinyl base.
2. Walls: Paint
3. Ceiling: Paint exposed structure
9.8 Exterior Maintenance Facilities
A. Program: When required, exterior, site and landscape maintenance may

be performed under contracted services with the property. However, for
properties that may not have satisfactory contract services available, provide
adequate on-site ground maintenance, operational and storage space that
may include the following:
1. Landscape maintenance carts, mowers, tools and material storage
2. Gasoline / fuel storage tanks, fuel pump from storage tank, electric
cart charging stations, etc.
3. At resorts, other equipment may include backhoe and beach

grading equipment. Additionally, beach recreation equipment, boats and
other equipment may be stored at this facility.
B. Location: In proximity to Receiving Dock and Engineering / Maintenance

facilities with vehicle routes away from guest and public areas.
9.9 Coordination

• Administration Facilities
• Food & Beverage Production Facilities
• Laundry and Housekeeping
• Audio / Visual
• Mechanical
• Plumbing
• Electrical
• Loss Prevention
food & beverage (f&b),
back-of-house
designstandards
Table of Contents
10.1 Overview 425

10.2 Foodservice Planning - General 426
10.3 Space Planning 428
10.4 Code Compliance & Standards 431
10.5 Mechanical / HVAC 433
10.6 Plumbing 434
10.7 Electrical 436
10.8 Property Technology (Data & Telephone) 437
10.9 Construction Requirements - General 437
10.10 Kitchen Equipment 440
10.11 Walk-in Refrigerated / Frozen Storage Units 454
10.12 Type 1 Grease Hoods & Ducts 458
10.13 Commercial F&B Area Fixture Materials & Fabrication 459
10.14 Receiving 461
10.15 Pre-Processing (Commissary) 463
10.16 Storage 465
10.17 Garde Manger (Cold Preparation) 466
10.18 Bakery 467
10.19 Beverage Storage 468
10.20 Pot Washing 469
10.21 Warewashing 470
10.22 Ice Production - Main Kitchen 471
10.23 Trash Holding - Refrigerated 472
10.24 "In Room Dining" Service 473
10.25 Pool & Beach Kitchen / Pantry 474
10.26 Commercial Kitchen Offices 475
10.27 Closing Room / Chef's Table 476
10.28 Bars 479
10.29 All Day Dining Restaurant Production Line 483
10.30 Food Pickup Line (Chef's Counter) 484
10.31 Buffet 485
10.32 Server Stations 486
10.33 Main Lobby Pantry 488
10.34 Specialty Restaurant Kitchen 491
10.35 Main Kitchen 491
10.36 Function Space Beverage Area 492
10.37 Function Space Pantries 493
10.38 Ice 494
10.39 Employee Dining 494
August 2021 marriott international. all rights reserved. Ritz-Carlton Reserve - CALA Food & Beverage (F&B), Back-of-House 423
definitions
without exception
or best practice

Marriott.
424 Food & Beverage (F&B), Back-of-House Ritz-Carlton Reserve - CALA marriott international. all rights reserved. August 2021
10.1 Overview
A. Objectives: This Chapter guides the MI project design team with the
coordination, development, design and installation of foodservice
preparation facilities.
1. Outlines parameters established for minimum standards and

components of foodservice operations.
2. Defines design standards and ensure quality and consistency among

foodservice operations worldwide.
3. Identifies the coordination required with other Chapters.
B. Foodservice Objectives:
1. Design and construct foodservice facilities with a high priority for

sanitation, food safe materials and equipment.
2. Provide foodservice facilities with heavy duty equipment

considering factors such as:
• Labor efficient design with appropriate work flows
• Life cycle value
• Low maintenance
• Ease of use
• Cleanability and sanitation
• Safety
3. Comply with MI designs and standards regardless of less stringent

governing interpretations or practices at site locations.
C. Design Assumptions:
1. Typical Facility:
a. 100 or more Guestrooms (Kitchen net size will vary)
b. One Lobby Bar with beverage service
c. Three Meal per Day Restaurant
d. Possible Leased Restaurant
e. Specialty Restaurant
2. Adjust facility sizes and quantities proportionally as appropriate for larger

or smaller properties. See the project Facilities Program.
D. Equipment Specification Packages: Obtain current Kitchen Equipment

(4KE) and Operating Supplies (5SU) package and equipment list
requirements. Coordinate with the following.
1. 4KE Package: Permanent equipment, hard wired and hard plumbed
is part of the “4KE Kitchen Equipment Package”.
2. Point of Sales (P.O.S.): See <13A> for systems equipment. For

electric service (see <15C>), indicate location of terminals and printers on
drawings and provide power outlets to accommodate equipment.
3. 5SU Package: Attachments and accessories (smallwares) ordered

with the supplies package. Mobile or temporary equipment is considered
part of the 5SU package.
4. Energy Star Appliances: Provide Energy Star certified appliances for

Kitchen in compliance with the Food Service and Guest Laundry
Equipment Manual.
10.2 Foodservice Planning - General
A. Market Study: Analyze market conditions, demand, competition and

other influences to determine appropriate F&B venues, restaurant and menu
concepts.
1. Prior to design, perform analysis of market specific conditions to

determine relevant operations and space allocation requirements.
2. From the market study, identify the following site characteristics:

• Import laws
• Availability of products
• Labor cost / wage rate
B. Impact on Planning & Space Allocation: Geographic locations (effecting

products) and markets (effecting wages), drive the kitchen size and support
facilities.
1. Wages: Wage rates determine the flow of service and design of

kitchen spaces and adjacencies.
2. Efficiencies:
a. Automate processes
b. Minimize number of trips with increased capacity of hot / cold

holding equipment for service items
c. Close adjacencies of related functions
3. Other Factors:
a. Where wages are low, design larger facilities as required to
support more personnel.
b. Where wages are low, consider impact on Employee housing and

dining requirements.
4. Products / Imports: Availability of products and import laws

determines the need to make or buy certain products, including prepared
breads and packaged meats.
5. High availability of products require:
a. Preference to buy products
b. Eliminate relevant pre-prep functions
c. Storage facility sizes which are dependent on delivery frequency
6. Low availability of prepared and packaged products require the

following.
a. Preparing products on site from raw state
b. Modular units required for additional processes such as

Butchery, Fish Processing, Bakery, etc.
c. Storage facility capacities typically increase accordingly.

Evaluate increased need for freezer storage.
7. Energy Conservation: Provide energy saving and proven innovations

wherever possible. Coordinate with <15A>,15B> and <15C>. Areas to
provide energy saving equipment include:
• Variable speed exhaust fans
• Low volume exhaust hoods
• Efficient refrigeration and monitoring systems
• Low water consuming ware washers
• Energy Star listed equipment
10.3 Space Planning
A. Kitchen: Provide one centralized, main kitchen used for common processes.
1. Functions & Adjacencies: Arrange kitchen functions and adjacencies

to follow flow of products from receiving through to kitchen finished
product areas.
2. Process Flow: See the example, "Main Kitchen Relationship

Diagram".
3. Main Kitchen Relationship Diagram
4. Bakery & Pastry: Locate as an extension of the main kitchen Commissary,

if possible. If there is a separate Bakery and Pastry room, provide access
to the Commissary.
5. Butchery: Locate Butchery in decentralized extension of main kitchen

when market study deems necessary.
B. Spatial Parameters - General: Use the following "Table: Kitchen
Planning", to estimate the initial space programming requirements (in
meters and / or square feet) for foodservice, preparation and storage.
1. Kitchen Planning
2. Rooms / Areas: Provide the following:
a. Rectangular shaped rooms
b. Spaces without "dead" corners
c. Straight and even wall lines
d. Open spaces without unnecessary partitions and walls
e. Maximize usable wall space for kitchen equipment.
f. Ceiling Heights: 3 m (10 ft.) minimum
3. Columns / Shafts: Minimize quantity and size of column and shaft

protrusions in kitchen space where possible.
4. Corridor / Door / Elevator Widths:
a. Provide circulation paths capable of accommodating pallet size
deliveries.
b. Usually requires double doors.
5. Aisle Widths:
a. Maintain 0.91 m (3 ft) minimum aisle widths and comply with

governing regulations. Delineate aisles on floor for kitchen area exit
pathways and corridors without obstructions from carts, warmers,
chairs, storage items, etc.
b. Maintain minimum of 1.5 m (5 ft) aisles for 2 way traffic, cart

traffic and back-to-back processes.
C. Entrance to Main Kitchen / Dining: Design entrance with baffled vestibule to

prohibit light, noise and views from the kitchen to dining areas.
1. Traffic Flow: Circular flow into dish washing then to Service Line and
out past Service Station. Avoid traffic cross flow.
2. Doors: Where possible, minimize doors within the kitchen

circulation areas. Provide doors for the following:
a. Fire / Smoke / Exit Doors: Provide rated doors for fire and life
safety. If a fire rated wall separation is required by code between the
main kitchen and dining area, then plan the vestibule to include an
additional set of fire rated doors held open during normal operating
conditions by an automatic hold open / release device. Fire rated
doors include the following:
• Self closing device
• Latching mechanism
• Automatic electric hold open / release device tied to fire alarm
system
b. Non Rated Doors: Provide push / pull function and vision

window. If automatic, provide electric eye door activation or foot
operated sliding pocket doors.
c. Temperature: Provide doors between rooms with different

design temperatures.
d. Storage & Security: Provide doors with locks at rooms and areas
requiring security.
e. Light Weight Traffic Door: Provide double acting pass doors with
vision window when doors do not require a functional rating.
f. Size: To accommodate bulk material and pallet movement,
provide door and opening widths of 1.07 m (3'-6") or larger.
D. Office Spaces: Adjacent to or in kitchen area, provide dedicated offices

for the following:
E. Employee Lavatory: Locate facilities accessible from the kitchen space

when other Employee Facilities are not within 60 m (200 ft).
1. Provide 1 unisex restroom with sink and toilet per floor minimum
when foodservice facilities are located on multiple floors.
2. Provide stainless steel sink with touchless, hot and cold water
mixing valve control (knee or sensor operation) with drain connected
direct to waste system.
3. Provide soap and towel dispensers at each sink.
4. Entrance: As space allows, design a doorless, labrynth type

entrance.
10.4 Code Compliance & Standards
A. Architectural & Design Standards - General: Provide design, equipment and

construction of facilities, at a minimum, in compliance with, or comparable
to, foodservice sanitation and safety codes practiced in the United States by
MI and as required by the governing codes. Submit conflicts concerning
codes and standards compliance provisions to MI for resolution.
1. Material Standards: Recognized building material, testing and

fabrication standards:
• American National Standards Institute (ANSI)
• American Society for Testing and Materials (ASTM)
• Underwriters Laboratories (UL)
2. Foodservice Code Standards: National Sanitation Foundation (NSF)

is a recognized foodservice material, equipment and fabrication standard
3. Construction / Design Code Standards: Recognized construction and
design code standards or regional equal:
• International Building Code (IBC)
• National Fire Protection Association (NFPA)
• American Gas Association (AGA)
• American Society of Mechanical Engineers (ASME)
• Americans with Disabilities Act (ADA)
4. Health Department: Design facilities in compliance with governing

Department of Health provisions.
B. Foodservice Health Provisions:
1. Hand Sinks: Stainless steel and locate sinks within a 6 m (20 ft.) radius of
food preparation, production and warewashing areas.
a. Connect hand sinks direct to waste system.
b. Provide touchless hot and cold water controls (knee or

electronic sensor operation).
c. Isolate from work surfaces to avoid contamination.
2. Soap / Towels: Provide soap and towel dispensers at hand sinks.

Coordinate with Operations to identify type and supplier.
3. Grease Disposal: Connect pot sinks and other grease wastes (not grinders
/ disposal waste machines) to grease traps.
4. Back Splashes: 15 cm (6 inch) high for worktables and counters against

walls. Seal to wall with food safe, 100% silicone sealant.
5. Cleaning Clearance: 10 cm (4 inch) minimum clearance for cleaning at

stationary equipment not sealed to walls. Maintain 15 cm (6 inch)
minimum clearance for equipment above floor (including undershelves)
for cleaning.
6. Storage: Lockable and separate chemical storage from food storage.
7. Finishes: Provide safe, easy to clean finishes for floors, ceilings and walls
of food prep and production areas. Behind cooking appliances and
adjacent to exhaust ventilators, provide stainless steel wall finish
extending from tile base to ceiling.
8. Paint & Coatings: Provide durable, non-toxic, non-dusting, non-flaking,

mildew resistant, NSF approved coatings; suitable for foodservice areas.
10.5 Mechanical / HVAC
A. Utilities: <15A> Choose utility based on the following:
1. Use natural gas when available.
2. If municipal gas service is not available, provide central liquid

petroleum tank size for one week capacity of gas with pressure as
required for the equipment served.
3. Provide combination of utilities to reduce impact of utility system

failure.
4. Electric: Induction cooking provides energy efficiency and is

preferred in buffet areas.
5. Conceal utility lines in walls and stub-out of walls as required for

connections. Do not stub out from floor or expose runs on face of walls
and ceiling.
B. Gas: Comply with NFPA 54, National Fuel Gas Code. Do not use or store gas
bottles or containers larger than 1.1 kg (2½ pounds), normally used for
portable warmer / cookers, within building.
C. Exhaust Ducts: See <15A>.
D. Operating Temperatures: See <15A> for the design temperatures for

each area of the kitchen.
10.6 Plumbing
A. Requirements - General: See <15B>.
1. Conceal plumbing utilities within walls. If concealed installation is

not possible, use stainless steel or chrome plated covers if in prep and
production spaces.
2. Horizontal piping runs extended and connected to equipment shall

be at the highest practical elevation but not less than 150 mm (6 inches)
above the floor to provide clearance for cleaning.
3. Conceal exhaust ventilator drain lines in walls and extend to

building drains.
B. Hot Water:
1. Provide 60º C (140º F) degree water for preparation, pot sinks,

warewashing machines and general kitchen use.
2. Provide 49º C (120º F) water for hand sinks.
C. Waste Requirements:
1. Direct Waste: Use only when required by code or recommended by

equipment manufacturer.
a. Connect hand sinks to direct waste to contain bacteria.
b. Provide knee operated or electric sensor faucets with mixing

valve.
2. Indirect Waste: Provide indirect waste from kitchen equipment that

is not required to be directly connected.
a. Avoid placement of drains in traffic areas.
b. Provide funnel floor drain vs. recessed floor sink based on

capacity, cost and utilization.
c. As a general rule, provide air gap (Josam 88900 or equivalent) for

indirect wastes equal to 2 times the diameter size of drainpipe to
prevent back siphonage and contamination.
d. Provide funnel floor drains for low volume indirect waste sites.
Place in easily accessible locations for service.
e. Provide recessed floor sinks for high volume indirect waste sites.
D. Waste Disposers (Grinders): Provide at scrap sinks in dishwashing areas.
Provide in major pot wash and prep sink drain boards (not in sinks) with the
following motor sizes:
1. 2 hp minimum
2. 5 hp at dish washing
3. Provide waste collectors or pulpers if disposers are not permitted.
E. Area Floor Drains:
1. Location - General: Locate area floor drains throughout facility to assist

with floor washing and specifically in wet areas such as pot washing,
warewashing and trash room.
2. Trench Drains: Provide floor trench drains in regions where

customary.
3. Slope: Pitch floor to area drains at a minimum of 10 mm/m (1/8

inch/ft) and maximum of 20 mm / m (1/4 inch/ft).
4. Grate Cover: Flush with finished floor with minimum of 15 mm (1/2

inch) grate opening to prevent clogging. Ensure drain volume allows for
appropriate discarding as in front of bulk cooking equipment.
F. Floor Troughs and Grates: Locate in areas of high volume water pouring
such as in front of tilt kettles, ice machines, walk-in coolers, chillers and
freezers.
1. Size floor trough to accommodate full pour path of equipment.
2. Provide 10 cm (4 inch) deep depression from rough slab to finished

floor to receive stainless steel floor trough lining and grating.
3. Size floor grate openings to prevent equipment caster (wheels)

entrapment in grates with grates flush to floor.
4. Provide grates with non skid surface.
G. Grease Traps: Connect equipment disposing grease laden waste (such as the
three-compartment sink) to a grease trap, as required by code. Place grease
traps outside of kitchen, at lowest level of facility (typically, urban sites).
Provide outside of kitchen space in easily accessible service location. See
<15B>.
H. Water Lines: Connect water lines to foodservice equipment through

individual water filters when required. Use flexible lines and quick disconnect
connections; see <15B>.
1. Ozonated Water System: If included, provide with kitchen

equipment package. Include spray faucet as part of system. Unit location
and utility coordination by kitchen consultant.
I. Water Filters: Provide water filters at point of use for descaling of
minerals in equipment such as coffee and tea brewers, ice machines and
boiler base steamers.
J. Gas Regulator Valves: Verify need for regulator valves to ensure

sufficient gas pressure for operation of cooking and heating equipment.
K. Gas Solenoid for Emergency Shut Off: Coordinate with requirements of

<15B> and <14>.
L. Hand Sinks: See Code Compliance and Standards, "Foodservice Health

Provisions".
M. Eyewash Station: Provide an OSHA compliant eyewash station near

warewashing station, where chemical dispensing is planned to occur.
• Provide direct connection to tepid water supply line.
• Portable units are not permitted.
• See <15B> and <16>.
10.7 Electrical
A. Requirements - General: See <15C>.
1. Provide dedicated electrical outlets for P.O.S., computer equipment

and for kitchen equipment every 1.2 m (4 ft.).
2. Provide drop cord power outlets from ceiling for island

workstations, banquet plating and holding areas.
3. Conceal utilities in walls. Do not stub out of the floor or run exposed
on the face of walls and ceilings.
4. Power Outlets: Prefer plug-in single receptacles to direct hard wired

electrical connections where possible.
B. Lighting Levels / Control: See <15C>.
C. Lighting Exposure: When lights are exposed to the guest's view (such as in
Exhibition Kitchens), select fixtures that are coordinated with the interior
design and support the restaurant concept. See <3>.
D. Light Fixtures: Provide the following

• Recessed mounted fixture and lens flush with ceiling
• LED fixtures
• Removable, washable plastic lens.
10.8 Property Technology (Data & Telephone)
A. Data Systems: See <13A>.
B. Telephone Systems: Provide a telephone in each independent kitchen

area, see <13A>
10.9 Construction Requirements - General
A. Floors: Provide minimum slip resistance (see <16>) for level floors and sloped
walking surfaces.
1. Floor Loading: Comply with governing code. Minimum live loading is

490 kg / m² (100 lbs / sq. ft).
2. Paver Tile: Comply with Tile Council of North America (TCNA)

standards.
a. Provide cleanable, 6 x 6 inch (15 x 15 cm) minimum, vitreous

(0.5% to 3% water absorption), square edge tile of red / gray / brown
through body color.
b. Provide mud set installation on concrete subslab and grout

meeting ANSI A118.5 requirements.
3. Seamless Floor: Duraflex or accepted equal.
4. Concrete: Hard steel troweled and sealed with a heavy duty sealer
designed for vehicle traffic (storage and non-food production areas only
that do not receive tile).
B. Steps, Stairs, Ramps & Slip Resistance: See <16>.
C. Windows & Safety Glass: For window, glass / glazing criteria and safety
glass requirements, see <16>.
D. Natural Light: Verify code requirements for daylight / natural light in

kitchen. Incorporate natural daylight and views into the plan wherever
possible.
E. Walls:
1. Kitchen Walls: Construction may be masonry or gypsum board on

metal stud system. If gypsum board, construct framing (including bar
dies) on 20 cm (8 inch) high concrete or concrete masonry unit curbs to
control water seepage into adjacent public areas from kitchen areas.
2. Wall Height: Construct kitchen perimeter walls full height to

underside of structure and seal to contain kitchen noise and odors.
a. Extend perimeter walls to slab / structure above and seal to

prevent odor and sound transmission to Public spaces.
b. Construct walls common with dining rooms from concrete

masonry units.
3. Ceramic Tile (preferred): Follow TCNA standards for product

selection and installation.
a. Provide off-white 100 x 100 mm (4 x 4 inches) ceramic tile walls

to ceiling or 1.8 m (6 ft) minimum height from floor with white grout.
Include an accent of colored tile at eye level in a decorative pattern.
See MI for examples. Coordinate height with equipment and kitchen
consultant.
b. Where finish walls are exposed to guest view, provide ceramic

tile and design to support restaurant concept and interior design.
4. Fire Rated - Fiber Reinforced Finish Paneling (FR- FRFP): Provide Fire
Rated Paneling (FRP) type as approved by MI and Zurich Services
Corporation in areas of food processing and production, and on kitchen
corridor walls, that require fire rated, sanitary, cleanable walls.
5. Security: Construct walls for lockable and secure areas (storage,

offices, etc.) to structure above (or provide equal security barrier of
expanded metal lath or welded wire fabric) to deter unauthorized entry
or theft.
6. Reinforcement: Reinforce walls and ceiling to support wall and

ceiling mounted equipment.
7. Wall Thickness: Provide materials of sufficient thickness to receive

recessed wall equipment when required.
8. Walls Above Walk-In Freezer / Refrigerator Units: Provide closure

panels of same finish as walk-in unit exterior to close off space above
perimeter of units to ceiling to prevent storage use, prevent excessive
loads on units and to enhance sanitation.
9. Wall Protection: Provide in service corridors, cart parking, etc. and

other similar areas of traffic, see <8B>. Provide high and low continuous
stainless steel channel (not wood) rails or armor metal plates fastened to
wall from floor to 1.2 m (4 ft) high mounted to provide wall protection.
10. Corner Guards: Provide 10 x 10 cm x 1.8 m high (4 x 4 inch x 6 ft), 16
gauge stainless steel at exposed outside wall corners of interior spaces
subject to cart traffic.
11. Wall Finishes at Cooking Lines: Behind BOH cooking lines, provide
20 gauge stainless steel wall flashing with lock seams from top of cove
base to bottom of exhaust hood (by Kitchen Contractor). For wall finishes
behind cooking lines of public areas, when specified by the Interior
Designer, obtain governing health department approval.
F. Ceilings: Provide materials that meet the following criteria.
1. Washable surfaces, but non corrosive
2. Accessible, non corrosive support systems
3. Recessed light fixtures (not surface mounted to ceiling)
4. Fire rated ceiling panels (FRP)
G. Raceways: Provide 15 cm (6 inch) diameter raceway (PVC, EMT, or other

material required by code) to run soda, beer, wine and cocktail lines from
bag in box rack (chiller) to dispenser with easy sweep bends of 60 cm (24
inch) radius minimum. Run conduit on underside of slab or above finished
ceiling as appropriate and provide support.
H. Cabling: Use shielded and unshielded cable for PBS / PMS and P.O.S.
systems as required by <13A> and <13B>.
I. Foodservice Openings: Provide stainless steel trim around both sides of

wall openings to receive pass-through or recessed foodservice equipment.
J. Pass Doors: Provide easy opening, in / out door with vision panel in high
traffic areas between restaurant and kitchen.
10.10 Kitchen Equipment
A. Product Quality: Provide equipment manufacturers' highest grade of kitchen

equipment designed for heavy duty, commercial, hospitality use. Provide
marine grade for outdoor equipment that is exposed to weather.
1. Provide features like casters on cooking equipment, tables and

other items where reasonable for the operational application.
2. Where utility connections can be accommodated reasonably,

provide "flexible quick disconnect" connections.
B. Equipment Specification Packages:
1. 4KE Package: Permanent equipment, hard wired and hard plumbed

is part of the "4KE Kitchen Equipment Package"; examples include
espresso machine, storage shelf, oven, etc. (see MI property list for
examples).
2. 5SU Package: Attachments and accessories ordered with the

supplies package (i.e. 5SU).
a. Mobile or temporary equipment considered as part of the 5SU

smallwares; examples include banquet carts, glass racks, blenders,
etc.
b. Design and plan for 5SU equipment supplies.
C. Warranty: Provide one year (warranty begins when MI occupies facility)

on parts and labor for foodservice equipment. Provide a five year warranty
on refrigeration components (compressor, condenser, evaporators, etc.)
D. Manufacturers: The following table includes a comprehensive list of

kitchen equipment. Exact equipment is based on project requirements. MI
accepts equipment from the following manufacturers:
1. Equipment Manufacturers
10.11 Walk-in Refrigerated / Frozen Storage Units
A. Program: Provide insulated and refrigerated compartmentalized storage

(complex of units) to house food products. Provide pass-through units
consisting of two compartments for each food category.
1. Separate general cooler, general freezer, freezer, beer / wine cooler

and dairy cooler.
2. Compartments for holding raw products.
3. Compartments for holding prepared or finished products.
4. In locations where deliveries are less frequent, provide additional

freezer space
B. Location: Locate between Pre-Processing Area (Rough Prep rooms and

Cold Prep area) of Main Kitchen.
1. Consider holding freezer on loading dock to address supply chain

delivery.
C. Freezer Facilities: Provide and size according to the following.

• Market study
• Geographic location
• Delivery schedules
• Availability of products
D. Entrance Access: Provide common entrance vestibule connected to

other spaces such as dry storage, liquor, and non-food storage. Requires
dedicated storeroom attendant.
1. Secure space with door and electronic lock with audit record and
door contact alarm. See <16>.
2. Provide double door entrance to accommodate pallet width.
3. Provide adequate space to store pallets.
4. Desk and chair
5. Computer with PMS / PBS, see <13A>
E. Walk-in Unit (Coldroom) Fabrication / Construction: Comply with the

current Energy Independence Act, see <15A>.
1. Floor: Depress supporting slab to receive insulation, minimum R-30,

and floor surface to match Kitchen floor. Provide walk-in floor surface
flush with adjoining kitchen, without ramps or steps. See floor detail.
a. Walk-in Freezer Floor Detail
2. Walls / Overhead: Foamed in place urethane insulated, minimum R-

30, panels.
a. Non painted, non corrosive, 20 gauge stainless steel or

aluminum interior and minimum of 20 gauge stainless steel, exterior
walls where exposed.
b. Cover exterior walls exposed to kitchen and work areas with 1.22
m (4 ft) high diamond plate. Unexposed exterior walls may be
aluminum or galvanized.
c. Enclose space above top of units to structure above with same

panel / finish material as walk-in unit. Provide trim strips as
necessary.
3. Door: Provide heaters and pressure relief ports for freezer

compartments.
a. Hinged, 0.9 m (3 ft) wide entrance door with three self closing
hinges, observation window with heater, 1.22 m (48 inch) high
diamond kick plate on both sides and a door locking mechanism for
padlock.
b. Provide sliding doors for heavy use and for bulk storage walk-
ins.
c. Provide plastic curtain at doors for humidity control.
4. Thermometer: Computer based with remote audit trail, viewable,

mount at exterior unit entry door.
F. Storage Equipment: Provide the following:
1. Shelving: Non corrosive material such as stainless steel wire or

Metro-Max meeting NSF material and fabrication requirements.
2. Shelf Units: Heavy duty required.

Four tiers of shelving with 1.6 m (5'-3") posts, four leg / post casters and
brakes on the two front casters.
Dunnage racks: 20% of shelving
3. First Shelf: Install 25 cm (10 inch) above floor with equally spaced
shelves above.
G. Refrigeration System: Provide indoor water cooled remote units (see

mechanical condenser / compressor requirements in this Chapter).
H. Walk-in Unit Operating Temperatures: Provide for the following storage

functions (may be dependent on local practice for food separation):
1. Walk-in Unit Operating Temperatures
I. Walk-in Refrigeration Systems:
1. Controls / Alarms: Provide each walk-in compartment with

computer based temperature and A/V alarm system that provides an
audit trail of temperatures. Interconnect with the Building Automation
System (BAS), see <15A>. Consider remote monitoring options.
2. Emergency (Backup Operational) Power: Connect walk-in

refrigerators to emergency power source. See <15C>.
3. Condenser / Compressor Units: Provide remote water cooled units

for refrigeration compressors of 1 hp or larger.
a. Locate units in a secure room near walk-in refrigeration

compartments.
b. Do not locate above walk-in refrigeration compartments.
c. Provide each unit with a water supply of 0.1 l / s (1.5 gpm) / hp at

21º C (70º F).
d. Do not use domestic, potable water for cooling. Provide

recirculating system.
e. Provide a minimum air exhaust of 340 m³ / hr (200 cfm) to

maintain compressor room temperature below 32º C (90º F).
f. Verify that refrigerant line runs do not exceed manufacturer's

requirements.
4. Condenser / Compressor Alternate: If water cooled units are not

possible, review with MI Representative. Provide air cooled units (air
cooled units use more energy and require more maintenance) as follows:
a. Provide each unit with a minimum exhaust of 1700 m³ / hr (1000

cfm) / hp to maintain the compressor room below 32º C (90º F).
Coordinate requirements with <15A>.
b. Locate units in weather protected area within a secure room.
c. Do not locate units above walk-in refrigeration compartments.
d. Verify that refrigerant line runs do not exceed manufacturer's

requirements.
5. Electrical:
• Lighting: Provide minimum 40 foot-candles, three way light switches
on timers for units with multiple entrances. LED lighting with minimum of
40 lumens.
• Power: Provide 1 duples outlet per keg for tap system
10.12 Type 1 Grease Hoods & Ducts
A. Fire Code Compliance: Application is subject to Marriott Corporate Fire

Protection review, provisions of NFPA 96, NFPA 13 or NFPA 17A, <14>, and
governing regulations (U.S. and Canada).
B. Other Codes & Standards: Provide UL and NSF listed hoods at production and
exhibition cooking in compliance with NFPA 96.
C. Type 1 Grease Hood: Provide the following:
1. Type: High velocity, low air volume, self washing and energy efficient
hood.
2. Filters: High efficiency, UL listed, baffle filters.
3. Make-Up Air: Low velocity make-up air discharge; no internal make-up air
or "compensating hoods".
4. Exhaust Air Quantity: 100%
5. Overhang: Extend hood overhang a minimum of 15 cm (6 inch) beyond

equipment.
6. Emission Control: Provide UV-C system for grease reduction and to

improve hood and duct cleanability. To avoid burns, provide safety
interlock to turn off when filters are removed.
D. Exhibition Cooking Hood: In exhibition cooking scenarios, design for

and provide the following:
2. Noise: Eliminate noise that would disrupt customers in the buffet

and dining area. Make-up air through ventilator is not permitted because
of fan and air movement noise.
3. Air Curtain: Provide an air conditioned air curtain to control air, heat
and odor between cooking area (edge of cooking hood) and restaurant
area and customers.
4. Design Coordination: Coordinate hood design with interior design

and restaurant concept.
E. Hood Cleaning:
1. High Grease Applications: Provide self-cleaning hoods for high

grease producing applications.
a. Provide recessed mounted control panel to power hood, wash

cycle, UV controls and fan.
b. Locate fire protection system control and monitoring
components in control panel cabinet when possible, and make
accessible for servicing and maintenance.
2. Low Grease Applications: At a minimum, use dry cartridge, high

velocity extracting hood for low grease producing applications. Mount
control for lights and fan on wall.
F. Fire Suppression System: Provide hood and duct fire suppression at locations
involving food production cooking that produce grease laden vapors and
when wood or charcoal equipment is provided. See <14>.
1. Wet Chemical System: When water mist system cannot be used, provide
Ansul Piranha dual agent (suppression system).
2. Coordinated Functions: Design the fire suppression system to perform

the following actions when activated (coordinate with <14> and <15A>).
a. Alarm Signal: Send to fire alarm control panel (FACP).
b. Power: Automatically turn off power to cooking appliances, lighting

and hood makeup air handler, except exhaust fan continues to
operate.
c. Gas: Automatically activate solenoid to turn off gas to affected

cooking lines.
G. Acceptable Hood Manufacturers: Halton "Capture Jet" or Gaylord ELX type.
10.13 Commercial F&B Area Fixture Materials &

Fabrication
A. Materials - General: Comply with NSF Standard for selecting commercial food
and beverage (F&B) preparation and cooking area materials and finishes
outlined in this document. Facilitate ongoing and primary sanitation and
cleaning concerns in and around equipment. Provide features like casters on
cooking equipment, tables, and other items where reasonable for the
operational application and where utility connections can be reasonably
accommodated with “flexible quick disconnect” connections.
1. Stainless Steel: ASTM A240 Series 300, extra low carbon, non
magnetic, austenitic, 18% chromium, 8% nickel, corrosion resistant.
a. Thickness: Tops, tables, counters and sinks, 2.0 mm (U.S. 14

gauge); shelves, undershelves, tubing, legs and bracing 1.5 mm (U.S.
16 gauge); exhaust ventilators, 1.3 mm (U.S. 18 gauge).
b. Finish: Exposed, #4 commercial finish; unexposed, #2B.
c. Wall Shelves: Provide stainless steel double wall shelves above

worktables wherever possible.
2. Joint Sealant: Seal joints with silicone; Dow Corning 780; General
Electric SE 1200 or accepted equal. At heat producing equipment, seal
joints with Hi-Temp silicone sealant.
B. Fabrication: Comply with NSF Standards No. 2 for fabrication.
1. General: Fabricate kitchen equipment of a single sheet of metal, if

possible.
a. Exposed Surfaces: Free of bolt, screw and rivet heads.
b. Joints / Penetrations: Fabricate to avoid sharp edges and joints

that could damage equipment or injure users.
2. Welding: Continuous welds, (field welding is acceptable) Heliarc

method.
3. Trim: Not an acceptable substitute for accuracy and neatness.
4. Tops, Tables & Counters: Comply with above for metal thickness
and the following:
a. Provide stainless steel fabrication unless construction is

concealed and not in contact with food, then galvanized steel is
acceptable.
b. Provide continuous top fabrication as one piece integrally

welded without butt joints.
c. Framework: Provide continuous galvanized or stainless steel

angle or channel framework, welded to stiffen fabrication. In high salt
and high moisture environments, provide all stainless steel
construction.
d. Do not use wood (except as required by bakery).
e. Provide drawers in worktables.
C. Plumbing: Avoid back siphoning of water into water system with the use
of check valves, air gaps and vacuum breaks.
D. Electrical: Provide waterproof wiring, internally wired within equipment

or conduit with appropriate controls and safety features.
1. Exposed Conduit: Covered
2. Concealed Conduit (in walls / ceiling): Zinc coated (galvanized)
10.14 Receiving
A. Program: Provide an area for the unloading of products from delivery trucks.
See <9> for Dock criteria.
1. Deliveries are received, checked in and weighed by purchasing /

receiving staff.
2. Large shipments of product are broken down for food production

storage and returns are processed.
3. In warm climates, provide an air conditioned area for goods waiting

to be moved to storage and provide a short term holding walk-in chiller.
4. Refrigerated Holding: Provide at larger hotels where receiving is not

close to Commissary Storage due to distance or floor level difference.
B. Bays: 2 bays minimum for truck unloading plus 1 bay dedicated for
compactor, container and trash loading in an easily accessible location.
C. Trash Recycling: Provide facilities to separate and store recyclable

material if required by governing regulations.
1. Provide for pest control in recycling and waste areas.
2. If provided within the building, locate in a sealed, refrigerated room.
3. Provide area for compostable recycling based on governing

jurisdiction.
D. Trash Holding: Provide a refrigerated room with refrigerated

compactor; see requirements in Trash Holding section below.
1. Based on property location and F&B production, provide space for

an organic waste compactor / digester.
E. Purchasing Office: Provide an office at Receiving (with view of Receiving

Area) to manage food purchasing and holding for kitchen. See "Purchasing
and Receiving Offices" in <9>.
F. Scale: Heavy duty construction, mobile with capacity and increments

dependent on delivery load requirements.
G. Cart Wash: Provide a dedicated area or alcove for cleaning foodservice
carts and equipment.
1. Location: At Receiving area or Pot Washing area
2. Size / Area: 2.4 x 2.4 m (8 x 8 ft) is typical
3. Drainage: Provide positive slope to floor drains or trough drain.
4. Water / Hose & Rack: Provide 15.2 m (50 ft) hose with adjustable
nozzle and hose rack with hot and cold water. See <15B>.
5. Provide hand sink.
H. Can Wash: Provide dedicated room equipped with a machine used to

clean and sanitize garbage cans. See <9>.
1. Location: Adjacent to Receiving (loading dock) area. Partition or

isolate from Cart Wash to avoid contamination from garbage containers.
2. Size / Area: 2.4 x 2.4 m (8 x 8 ft.) enclosed room with 1 m (3'-6") wide
door.
3. Can Wash Machine: Size machine to accommodate product

(containers) used in foodservice operation. Mount on 10 cm (4 inch) high
curb.
4. Water / Hose & Rack: Equip space with hose and hose rack with hot
and cold water. See <15B>.
I. Entry Doors: Provide controls for prevention of pest contamination.
1. Include automatic air curtains, door seals, sweeps, guards and

automatic door closers on doors leading to loading bays..
2. See <15A> for air curtain requirements.
J. Finishes - Receiving Areas:
1. Floors: Concrete, sealed
2. Walls: Concrete masonry, epoxy painted
3. Ceilings: Exposed structure
10.15 Pre-Processing (Commissary)
A. Program: Locate the following pre-processing areas when market study

determines that food and produce is not available or cost effective in a
processed state adjacent to Receiving area and consistent with the project
Facilities Program; see "Foodservice Process Flow Diagram" above:
• Rough Prep
• Fish, Meat & Poultry Prep Areas
• Vegetable Prep
B. Rough Prep: Provide when market study determines that food and
produce arrives in a rough, unprocessed state that requires cleaning prior to
entering the facility preparation areas.
1. Location: Adjacent to preparation areas.
2. Doors: Provide door widths of 1.2 m (4 ft) or larger to accommodate

bulk material and pallet movement.
3. Features: Provide the following:
a. Continuous 15 cm (6 inch) high concrete curb / base at perimeter

walls
b. Floor trench drain. Slope floor to drain
c. Sinks & Support :

• Prep sink and wash table
• 3 compartment sink
• Ozonated water supply
• Trench Drain
4. Finishes: Provide the following.
a. Floor / Base: Paver tile floor & concrete curb base or slip
resistant seamless coating
b. Walls: Ceramic tile
c. Ceiling: Solid deck structure painted or food prep type

suspended ceiling
C. Fish, Meat & Poultry Prep Areas: Separate products into categories of
poultry, fish and meat and transfer into a dedicated room for processing.
1. Program: Provide dedicated enclosed room for preparing products

for proper storage.
a. Provide dedicated preparation facilities for the fabrication of

meats and seafood and production of processed meat products.
b. Doors: Provide door widths of 1.2 m (4 ft) or larger to
accommodate bulk material and pallet movement.
c. To prevent cross contamination, design facilities to

accommodate separate worktable tops, sinks, cutting boards and
refrigerated storage facilities for meat, poultry and fish.
d. Pork: Provide a separate pork prep room in regions where

dietary restrictions on pork are prevalent.
e. Storage: Products are processed and placed in holding

compartment of appropriate refrigerated storage room.
2. Location: Adjacent to Walk-in Coolers and Freezers.
3. Equipment: Provide specialized equipment for each food category

to wash, uncrate and prepare product for storage. See Equipment Table.
a. Water hose / hose reel with hot and cold water
b. Floor drain
c. Sinks & Support: See Rough Prep above.
4. Refrigerator: Storage capacity is directly proportional to the size of

the property, banquet facilities and F&B outlets and availability of
products. Provide separate walk-in refrigerator for storage of bulk and
prepared products.
5. Finishes - Preparation Area:
a. Floor: Paver tile (same as Main Kitchen) flooring or slip resistant

seamless coating
b. Base: Paver tile base
c. Walls: Ceramic tile or FRP
d. Ceilings: Accessible, washable tile on corrosion resistant grid

and supports.
10.16 Storage
A. Program: Provide dedicated area within kitchen for storage of all food items,
paper / disposable goods, and food and beverage related supplies.
• Dry Storage
• Non Food Storage
• Walk-in Refrigerated / Frozen Storage Units
B. Dry Food Storage:
1. Program: Provide dedicated room to house non refrigerated food

products. Size facilities according to the following:
a. Market study
b. Geographic location
c. Delivery schedules
d. Availability of products
2. Location: Provide in secure area adjacent to refrigerated storage

and storeroom office. Shares common entrance vestibule with other
storage facilities.
3. Equipment: See Equipment Table.
4. Entrance Door: 1.07 m (3'-6") minimum width permitting cart and

pallet access. Secure door with electronic lock with audit record and door
contact alarm, see <16>.
5. Finishes - Dry Food Storage:
a. Floor: Tile pavers preferred or concrete, sealed
b. Base: Same as walls
c. Walls: Concrete masonry, epoxy painted
d. Ceiling: Accessible tile on corrosion resistant grid and supports.
C. Non Food Storage:
1. Program: Provide separate, dedicated areas with storage shelving to

house the following non food products:
a. Paper products
b. Disposable wares
c. Banquet / catering equipment
d. China and silver / crockery
e. Clean linen
f. Chemical and janitorial supplies
3. Finishes - Non Food Storage:
a. Floor: Concrete, sealed
b. Base: Same as walls
c. Walls: Epoxy paint
d. Ceiling: Accessible tile on corrosion resistant grid and supports.
D. Cold Storage: Provide refrigerated storage units to house food products.
10.17 Garde Manger (Cold Preparation)
A. Program: Provide dedicated area in Kitchen for the preparation of cold

products and ingredients. Market study determines space requirements.
1. Ample storage for smallwares and pans
2. Adequate space for pan rack carts and shelving
3. Conceal trash (not in aisle spaces)
4. Conceal recycling / compostables
5. Dry storage area
B. Equipment: See Equipment Table.
C. Features: Provide and accommodate the following:
1. Access to flake and cube ice
2. Area floor drains for cleaning
3. Convenience duplex electrical outlets in work areas
4. Open base prep tables
5. Dedicated space for production to include refrigerated storage with

worktable space
6. Self-contained ergonomic work stations for efficient production

movement and to control cross traffic
7. Provide easy accessible double wall power outlets every 1.5 m (5

feet).
8. Water source required in preparation areas. Provide sinks and
ozonated water source as required by F&B program.
D. Finishes - Cold Preparation:
1. Floor: Paver tile (same as Main Kitchen) flooring or seamless

flooring.
2. Base: Paver tile base or seamless base.
3. Walls: Ceramic or FR-FRFP (see "Construction Requirements:

"General" & "Walls" above).
4. Ceiling: Accessible tile on corrosion resistant grid and supports.
10.18 Bakery
A. Program: Provide bakery based on market conditions.
1. When required, provide dedicated area for the preparation and

production of breads, desserts, pastry, chocolates and other baked
goods.
2. Location: Adjacent to main kitchen Pre-Processing area.
3. Size / Area: Provide space for storage shelving and bakery carts.
C. Specialty Baking Equipment: Provide for the production of breads.

Specialty bread equipment is optional depending on program. See
Equipment Table.
D. Chocolate, Pastry & Ice Cream Equipment: Provide ice cream, chocolate
and pastry dessert production equipment based on market study. See
Equipment Table.
E. Finishes for Bakery:
1. Floor: Paver tile (same as Main Kitchen) flooring or seamless flooring
2. Base: Paver tile base or seamless base
3. Walls: Ceramic tile or FR-FRFP
4. Ceilings: Accessible tile on corrosion resistant grid and supports.
10.19 Beverage Storage
A. Program: Provide dedicated, secure area to store liquor, beer and wine with
interior shelving and one entry door.
1. Beverage Prep Room: Provide an adjacent room for beverage

preparation. Provide a custom stainless steel table with under table shelf.
B. Door: Secure with electronic operated lock with audit record and door,
contact alarm <16>.
C. Wire / Cage Storage Shelving: Non corrosive material such as stainless

steel wire or polypropylene protected wire meeting NSF material and
fabrication requirements. Provide lockable security cages, bottle storage and
shelving.
D. Dry / Ambient Storage: Provide storage shelving and storage units. See
Equipment Table.
• Provide 20% dunage heavy duty low shelf storage.
• Provide solid flat shelving. for bottle liquor storage.
E. Refrigerated Storage (wine / beer): See walk-in refrigeration in this

document and Equipment Table.
F. Design Temperatures: Maintain the following design beverage temperatures:
1. Beverage Storage Design Temperatures
G. Finishes - Liquor Storage: Dry / ambient areas (for refrigerated storage,

see walk-in refrigeration requirements).
1. Floor: Concrete, sealed
2. Walls / Base: Painted
3. Ceiling: Exposed structure
H. FF&E: Provide a desk and chair if remote from other storage areas.
Include internet access with laptop.
10.20 Pot Washing
A. Program: Provide equipment for washing and sanitizing pots and pans in
dedicated space and/or with Warewashing.
B. Location: In Main Kitchen close to hot food production line. May

combine area with Warewashing if space and ease of function permits.
1. Also, may share common clean dish table with Warewashing in a "U"
shaped configuration.
2. Provide pot washing sink (3 compartment required) or potwashing

machine, on each food handling / production floor at a minimum.
C. Equipment: See Equipment Table.
D. Features: Provide the following:
1. Drains: Ample floor drainage
2. Cart Space: Cart parking space for soiled pots from remote
foodservice areas
3. Rack and hook system above potwashing sink
E. Finishes for Pot Washing:
1. Floor: Paver tile
2. Base: Paver tile
3. Walls: Ceramic tile
4. Ceiling: Accessible, washable tile on corrosion resistant grid and

supports.
10.21 Warewashing
A. Program: Provide area for cleaning and sanitizing of plates and utensils for
service. See "Pot Washing" above. Warewashing may be combined with Pot
Washing.
B. Location: In Main Kitchen within accessible area to waitstaff near

kitchen entrance from dining room and food pickup line.
D. Warewasher: Size machine according to seating capacity of restaurant

banquet areas, and other foodservice areas. Provide heavy duty stainless
steel construction with the following features.
1. Size: Provide machine based on 70% of rated capacity.
2. Type: Conveyor rack model or flight type depending on capacity

requirement.
3. Efficiency: Use only water saving / energy saving models using

conservation technology. No reduced speed "water savers."
4. Booster Heater: Size for 82º to 90º C (180º to 195º F) hot water rinse
for sanitizing.
a. Select most efficient utility to operate booster heater.
b. Do not provide "low temperature" or chemical sanitizing

machines.
c. Temperature and pressure gauges
d. Automatic tank fill options
5. Exhaust: Provide with exhaust hoods or directly connect to

warewasher vent ducts for removing steam and condensate.
6. Drying Area: Provide adequate space for drying (minimum three

rack lengths).
E. Features: Provide the following.
1. Drains: Ample floor drainage
2. Carts: Provide parking space for soiled dish dollies and rack dollies
for holding a minimum of 10 dishware items and 4 glasses per seat
served.
3. Ample clean service ware storage on mobile racks (5-SU).
4. Space for two 114 liter (30 gal) garbage containers
F. Finishes - Warewashing:
1. Floor: Paver tile
2. Base: Paver tile

supports.
10.22 Ice Production - Main Kitchen
A. Program: Provide dedicated space and equipment, away from high traffic
corridor, for the production and storage of ice for kitchen use.
B. Equipment: Water cooled, self-contained compressor system.
1. When selecting, consider low noise, heat gain, ventilation, unit size,
height and capacity / efficiency of unit.
2. Verify ceiling height at ice bin location prior to installation.
C. Ice Machines: Select size and ice bin capacity according to market study
and demand for ice production. Typically, base on the following per day
production capacity at 32º C ambient, 21º C water (90º F ambient, 70º F
water) temperature:
1. Cube: Approximately 0.5 kg (1 pound) per seat
2. Flake: Approximately 270 kg (600 pounds)
D. Water Filter: Size to accommodate cube and flaked ice machine

capacities. Locate filter in easily accessible location for servicing.
E. Ice Bin: Select style based on ice quantity demand (low or high) and size
bin for 150% of daily production capacity. If in remote location, provide
mobile, insulated carts for ice transfer. See Equipment Table.
F. Unit Fabrication: Fully insulated with stainless steel or polypropylene

interior and stainless steel exterior.
G. Drainage:
1. Provide 30 cm (12 inch) wide floor grate with non skid surface and
trough in front of and for the length of the ice bin to capture excess water
runoff.
2. Provide funnel drain for cube maker and bin located outside of
traffic circulation path.
H. Finishes for Ice Production:
1. Floor: Paver tile (same as Main Kitchen) or seamless flooring
2. Base: Paver tile base or seamless base
3. Walls: Ceramic tile wainscot on concrete masonry; epoxy painted

above
10.23 Trash Holding - Refrigerated
A. Program: Provide dedicated room with refrigeration system to hold wet

waste between pick ups in areas where climate or waste pick-up schedules
dictate. See "Receiving" in this document and <9>.
1. Location: Adjacent to Loading Dock at Receiving
2. Size: Base on trash holding and pick up frequency
3. Organic Waster Compactor: When planned, provide an organic

waste compactor / digester to minimize the need for refrigeration and
wet garbage storage.
• Include a 1.8 m x 2.4 m (6 ft x 8 ft) space for machine
• Provide with drainage into main waste system
• Accepted Manufacturer: Orca
B. Features: Provide and accommodate the following:
2. Door: Size entrance door to accommodate carts and trash trucks.
3. Washing: Equip room with water hose and hose reel.
4. Drainage: Slope floor to floor drain.
C. Finishes:
2. Base: Same as walls
3. Walls: Concrete masonry, epoxy painted or ceramic tile on masonry
4. Ceiling: Exposed structure
10.24 "In Room Dining" Service
A. Program: Provide for delivery of foodservice items to guestrooms.
1. Coordinate requirements with MI's Call Center criteria.
2. For properties with 300 rooms or more, MI recommends separate 3

meal cooking line.
3. Provide space for room service carts and warmers.
B. Workstation: See <13A>.

• Accommodate P.O.S. terminal, telephone and other computer
requirements based on size of workstation.
• Provide order taker office, with opening to service area for communication
and 1 or 2 terminals based on hotel size.
C. Staging Area: Provide in Main Kitchen adjacent to Food Pickup Line (or
exhibition kitchen where applicable) that shares common cooking line.
1. Size / Area: Provide room service area with adequate space for a
minimum of 5 set up tables or carts per 100 guestrooms.
2. Location: Provide adjacent and accessible to Service Elevator.
3. Holding Boxes: Provide electric for hot holding boxes for mobile
carts.
• Base quantity on approximately 10 to 15% of guestroom count.
• Provide in FF&E package.
D. Equipment: See Equipment Table.
E. Storage: Provide for amenities such as VIP platters and gift baskets. Include
general storage for dedicated Room Service items such as silverware, trays,
coffeepots and other smallwares.
F. Mini / Honor / Wet Bar Storage: If required, provide self service, half
sized refrigerator for liquor, beer, wine, soda and snacks in Guestroom.
1. Supply Storage: Provide air-conditioned dedicated, secure storage

room for food, beverage stock and to resupply service carts. Include
shelving.
a. Size / Area: Provide 7 to 9.3 m² (80 to 100 sq. ft) per 300
guestrooms.
b. Location: Adjacent to Room Service and accessible from service

corridor and elevator.
2. Service Carts: Stored in Room Service area.
G. Finishes:
1. Floor: Paver tile (same as Main Kitchen) or seamless flooring.
2. Base: Paver tile or seamless base

supports.
10.25 Pool & Beach Kitchen / Pantry
A. Program: Provide food service from adjacent pool / beach bar with a kitchen
/ pantry. Provide service routing to main kitchen. Size to reflect the entire
pool / beach operation and accommodate demand based on hotel
programming.
1. HVAC: Fully air condition the Pool Kitchen and work areas to
accommodate frequently opened doors.
2. Washing Facilities: Provide for reusable, non breakable service ware.
3. Refrigeration: Size for ambient conditions. Separate food walk-in

refrigeration from bar walk-in refrigeration.
4. Ice Production: Provide in beverage area.
5. Tables: Provide for each temperature zone.
10.26 Commercial Kitchen Offices
A. Program: Provide (where applicable) dedicated, secure office space for

the Executive Chef and kitchen managers to administer management tasks
and hold private meetings.
1. Size / Area: See the project Facilities Program for the following office
spaces:
• Executive Chef: In Main Kitchen space within view of Employee
workstations.
• Executive Steward: In stewarding area
• Pastry Chef: In Bakery / Pastry area
• In Room Dining: In Room Dining area
2. Location: In Main Kitchen space within view of employee

workstations.
B. Chef's Office: Include the office space as follows.
1. Size / Area: 10 m² (100 sq. ft) minimum or larger area of 13 m² (140

sq. ft.) total with a small conference table if office is not included in the
Closing Facility.
2. Location: Where possible, position adjacent to the Kitchen

preparation area and Administrator's Office (if required).
3. Communications Opening (no glass): Between Chef's and

Administrator's Offices, provide an opening for communications and
operations efficiency.
4. Glass Opening: Provide a window to view preparation / production

areas.
5. Door: Full flush, solid wood and lockable.
C. Administrator's Office: If required by the project Facilities Program,

include the office space as follows:
1. Size / Area: 10 m² (100 sq. ft).
2. Location: Where possible, locate adjacent to the Chef's Office.
D. Other Offices: Comply with the project Facilities Program and include
equipment for office spaces.
1. Pastry chef and outlet chefs
2. Hygiene manager
3. Steward
E. Closing Facility: At large banquet and catering properties, the Chef's

and Administrator's Offices are integrated into the Closing Room design to
create a Closing Facility as shown in the example.
1. Access: The Chef's and Administrator's Offices are accessed through

the Closing Room when provided as a Closing Facility.
2. Location: Where possible, locate the Chef's and Administrator's

Offices adjacent to each other.
F. Equipment: Provide the following for office spaces:

• Desk and chairs
• Computer with Internet access, see <13A>
• Book shelf
• Filing cabinet
• Telephone, see <13A>
G. Finishes:
1. Floors: Same as Kitchen (or may include Luxury Vinyl Tile)
2. Base: Same as Kitchen
3. Walls: Painted
4. Ceilings: Accessible acoustical tile
10.27 Closing Room / Chef's Table
A. Program: If a Closing Room is required by the project Facilities Program,

design the space to showcase the property's culinary expertise while
providing the prospective guest groups with a transparent view of the
property's back-of-house standards and practices. Also, it provides the sales
and event management team at resort, convention and group business
properties with a strong, competitive advantage for selling and "closing"
group business plans.
1. Size / Area: 10 to 20 m² (100 to 200 sq. ft); varies by region.
a. Provide adequate space to accommodate facility features and

equipment.
b. Space may be used for employee "line up."
2. Location: Position in banquet or production Main Kitchen, adjacent
to the main function space.
a. Provide a clear view of the food production area.
b. Choreograph location and path to demonstrate the facility's

high standards and quality.
B. Features - Closing Room: Provide the following:
1. Views: Glass window or glass wall with sliding door to view

preparation and production areas (if located in kitchen area).
2. Countertops: Include granite countertops for displays and service

along two walls.
3. Base Cabinets: Below countertops with cabinets and shelves for

storage.
4. Wine Rack: Position on wall above countertop.
5. Coat Closet: For garment storage with clothes rod, hangers and shelf
above.
6. Table: For 8 persons minimum; position table and chairs to provide

1.1 m (42 inch) minimum, clear circulation space to maximize the guest's
view of preparation, production and TV monitor.
7. Seating: 8 chairs minimum at table
8. TV: Flat screen, smart TV with ample USB and HDMI hookups.
9. Cappuccino Machine: On countertop
10. Refrigerator: With glass display doors
C. Access Control: Provide controlled access, see <16>.
D. Lighting: Architectural feature down lighting above conference table.
E. Closing Room - Example
10.28 Bars
A. Program: Provide bars for preparation and serving of beverages in the Lobby
/ Restaurant, Specialty Bars, F&B Outlets, In Room Dining and Club Lounge.
1. See the Marriott Luxury Brands Kitchen Drawings for Bar layouts and
equipment.
2. Service bar locations depend on F&B concepts, restaurant service volume

and access to recreation areas requiring F&B service.
3. Design and Configuration: Based on the concept, the Bar design and
configuration impacts functional requirements. Coordinate the
equipment with the Bar concept. Provide flexible water connections
when bar is a curved configuration.
B. Beverages: Do not provide liquor dispensing systems. Beverage

examples include, but are not limited to, the following:
1. Variety of liquor (include 2 varieties of premium call brands) of each

category.
• Assume 25 to 30 bottles on the front bar.
• Assume an additional 85 to 100 on back bar.
2. Draft beer (based on concept, minimum 3 varieties). Coordinate

beer tower type and style with Bar concept. Store and refrigerate draft
beer kegs remotely with a maximum of 30 m (100 ft.) beer line run.
3. Assume approximately 200 wines with four bottles each in storage.
4. Bottled beer
5. Soda and juices
6. Wine rack refrigeration for red / white wine bottles
C. Staffing: General rules for staffing requirements:
1. One bartender per 150 seats for service bars. Bartender does not
serve as cashier for waitstaff.
2. One bartender per 8 bar seats, serves approximately 30 people.
D. Glass Storage:
1. Generally, provide 4 glasses per seat.
2. Hanging stem glassware above front bar is not acceptable. Coordinate

glass storage with bar concept.
E. Beverage Storage:
1. Bottles: Provide space behind bar for the following:

• 80 active bottles at a service bar
• 150 at a display bar
• 50 at a pool bar
• Provide an equal storage area for backup bottles.
2. Provide secure liquor storage behind the bar with the following:
• Roll down gate to secure entrance to back bar area.
• Locks on cabinet storage for liquor bottles.
F. Equipment - General:
1. Equipment for Public Bars: See Marriott Luxury brands Kitchen

Drawings.
a. Fittings: Stainless steel
2. Ice Machines:
a. Ice Cuber: Based on the bar concept, provide an ice machine that
produces one of the following. For Specialty Bars, both may be
required.
• 28 x 28 x 23 mm
• 28 x 28 x 32 mm
b. Specialty Ice: For specialty cocktail bars, provide machine that

produces ice balls or ice blocks in addition to the standard cuber.
c. Crushed Ice: Provide an ice machine that produces crushed (not flake)
ice.
3. Miscellaneous: Based on concept and size of Bar, the following

equipment may be required in the Bar support area as well as the
Kitchen.
• Vacuum machine
• Sous vide machine
• Blast chiller
4. Drip Rail: Provide a 6" stainless steel drip rail the entire length of the bar,
sloped to a piped drain.
5. Glass Rinser: Provide at the following locatons:

• Tap station
• Integrated in the drip rail
6. P.O.S System: Recessed or built-in
G. Public & Specialty Bar Support: Generally, to support beverage service to

public and guests, provide the following.
1. Bar Pantry: Based on the Bar size, provide a support Pantry
including, but not limited to, the following.
• Storage shelving units
• Beverage counter
• Ice machine
• Glass rack space
• Reach-in refrigerator
• Work counter, trash & hand sink
2. Server's Station: If service station is not provided within 30 m (100 ft)

of bar, provide to accommodate remote functions.
3. Food Pickup Line: If food pickup line is not provided within 46 m

(150 ft) of bar, provide Pantry to accommodate remote functions:
a. Hot food holding cabinet
b. Refrigeration
c. Plating area
d. Limited cooking equipment as required for menu
4. Bar Section - Example
H. Service, Main Service & Dispensing Bars: Typically, provide where Lobby
and/or Specialty Bar is remote from Restaurant. Provide the following.
1. Equipment: See Marriott Luxury Brands Kitchen Drawings.
2. Food Segment: Consider, if appropriate or required, the integration
of a food segment.
3. Wine Storage: Shelving and glass door refrigerator for wine.
4. Security: Service bar, walk-in cooler, liquor storage and temperature

controlled wine storage is lockable and secured as a unit.
5. Features:
a. Stainless steel bar top
b. Hanging glass storage above bar top
c. Roll down security gate open full length of bar
d. Stainless steel backbar top with backbar refrigerator and

lockable cabinet above for liquor storage.
e. Underbar and hand sink
f. Glass storage
g. Cocktail station
h. Blender station with soda gun
i. Under counter dish machine
j. Espresso machine
6. Service Bar Support - Example Plan
I. Club Lounge Bar: Size to accommodate demand. Provide a Pantry adjacent

and accessible to the Lounge. See Equipment Table and <7C>.
J. Finishes - Bar / Service Stations: See applicable Chapters for finish
materials and coordinate with millwork details and interior design:
1. Lobby Bar: <2A>.
2. Restaurant Bar: <3>
3. Pool Bar: <3>
10.29 All Day Dining Restaurant Production Line
A. Program: Provide dedicated area in Main Kitchen for cooking hot food
products for service. For conditions of designing a separate food production
kitchen, see previous "Space Planning" requirements for "Main Kitchen" in
this document.
B. Equipment: Provide heavy duty equipment. Consider size of foodservice, F&B

concepts and catering, to select equipment. See Equipment Table.
C. Specialty Equipment: Provide as necessary to accommodate concept

and local practices.
D. Features: Provide and accommodate the following:
1. When an open kitchen is programmed, design cooklines as European

style or island cooking suites, that are custom units with one piece top
stainless steel flue risers, chases to bottom of ventilator, tubular
overshelf, extended front ledges and full perimeter towel rail. Suite is
preplumbed, pre-wired and installed on 15 cm (6 inch) high concrete pad.
2. Low Walls: Separate equipment with a 1.4 m (4'-6") high low wall
with stainless steel wall flashing on top.
a. Group equipment used for batch cooking on one side of low

wall.
b. Group a' la carte equipment on one side of low wall opposite

Chef's Counter (food pickup line).
3. Provide mobile equipment with flexible gas hoses and quick

disconnects (where applicable).
4. Place floor troughs in front of braising pans and wet applications.
5. Provide tubular wall shelves behind cook lines where possible.
E. Finishes for Three Meal Restaurant Production:
1. Floor: Paver tile or seamless cementitious urethane flooring
3. Walls: White ceramic tile walls with pattern at eye level.
10.30 Food Pickup Line (Chef's Counter)
A. Program: Provide counter to assemble and garnish finished plates for a' la
carte service and assembly of orders for delivery to dining tables.
B. Equipment: Provide heavy duty, custom fabricated stainless steel

construction. See Equipment Table.
C. Location: Provide adjacent to a' la carte Cooking Battery.
D. Features: Include the following:
1. Shelving: Maximize amount of open storage with ceiling suspended

shelving in Chef's Counter.
a. Provide 15 cm (6 inch) minimum clearance from floor for

cleaning.
b. Provide 28 cm (11 inch) clearance between shelving.
2. Stations: Required for dedicated hot food, cold food and dessert
stations for garnishing and staging of plates for service.
a. Provide electric outlets for small equipment at each station

every 1.2 m (4 ft).
b. Provide electric outlets at work counters every 1.2 m (4 ft).
3. Provide undercounter hot plate storage.
4. Point of Sale (P.O.S.): Provide locations for remote printers and a

channel for cabling.
5. Floor Drains: Provide on chef's side of counter.
6. Aisle Width: 1.1 m (3'-6") between Chef's Counter and cooking line
and no more than 1.2 m (4 ft).
E. Finishes for Food Pick up Line:
1. Floors / Base: Paver tile (same as Main Kitchen) or seamless
cementitious urethane flooring
2. Walls: Same as Main Kitchen
3. Ceilings: Accessible tile on corrosion resistant grid and supports.
10.31 Buffet
A. Planning Requirements: For the Buffet style of meal service, see <3>.
B. Equipment: Provide appropriate equipment such as built-in induction units

(no solid fuel heated chaffers) and refrigeration units.
1. Mount induction unit controls for staff access, but out of guest view,
integrated with millwork, respecting manufacturer’s mounting
instructions.
2. Undermount Units: Coordinate with interior designer’s counter top

selection for an “invisible” appearance.
Undermount, non-visible induction units
Undermount cold service units with no exposed stainless steel
3. Lighting: In addition to ambient lighting, provide dedicated general and

accent lighting to highlight buffet displays and tables.
4. Cooking areas outside of the kitchen require hooded ventilation.
C. Buffet Design: Coordinate equipment requirements with foodservice

consultant and interior designer to provide a functional and aesthetically
pleasing facility based on the property size and anticipated use.
1. Provide a method to close buffet area and equipment (no mobile

equipment) from guest view when not in use.
2. At fixed buffet counters, provide covers or millwork details to conceal

built-in equipment from guest view when not in use.
3. Lighting: In addition to ambient lighting, provide dedicated general

and accent lighting to highlight buffet displays and tables.
10.32 Server Stations
A. Program: Provide counters located in the dining areas of Restaurants to store

service items and beverages during meal periods.
B. Dining Room Station: Provide for beverage service with P.O.S. equipment,
partition baffles and doors (coordinate design with Interior Designer) to
Dining Rooms.
1. Provide one remote service station (within Dining area) for every 50
dining seats; see <3>.
2. Provide doors with a window with double acting hardware that swings
with traffic flow and without cross traffic at this transition point, and in
kitchen area.
3. No guest views into service areas and BOH spaces from public spaces.
4. Lighting of service stations and other foodservice areas open to public

spaces matches the public spaces.
5. Stone or impervious surface, millwork or laminate on counter tops.

Stainless steel counter tops within BOH areas.
6. Design front-of-house stations similar to the concept of restaurant

design. Provide as focal element in dining space with clean, simple
design.
7. P.O.S. Terminals: Include counter space for a terminal, built into millwork
at each station. Generally, provide 1 terminal for every 50 seats.
C. Wet Server Station: Minimum, locate 1 wet station.
1. For equipment see Equipment Table.
2. Task lighting
D. Dry Server Station: Generally, locate 1 dry station per 75 seats.
1. For equipment see Equipment Table.
2. Provide half height wall to partially conceal area from guest / customer
view.
E. Finishes for Server's Station: Base style and finishes on food / restaurant
concept. See <3>.
F. Wet Server Station - Example Plan
G. Dry Server Station - Example
10.33 Main Lobby Pantry
A. Program: Provide for hot and cold food service to guests in the Lobby area.
1. Size / Area: Provide to accommodate guest demand and food

concept for the Lobby area.
2. Location: Provide adjacent to the Lobby Bar when distance to a full

service kitchen is greater than 46 m (150 ft.) or when kitchen operational
characteristics or hours are not compatible with the Restaurant menu.
See <2A>.
B. Design Features: Provide a minimum of 19 m² (200 sq. ft.); enclosed

room easily accessible from the bar service area and seating. Shield entry
and views from guest area.
C. Equipment: Includes, but is not limited to the following.
1. Upright, double reach in (1.5 door) refrigerators and (half door)

freezer
2. Service counter / heat lamp
3. Dishwasher
4. Soiled and clean dish table
5. Hand sink
6. Plate storage
7. Microwave
8. Dry storage shelving
9. Three compartment sink
10. Panini grill
11. Sandwich make-up table
12. Turbo Chef / Merry Chef
13. P.O.S. printer
14. Garbage can
15. Mop sink (if required)
D. Finishes for Lobby Pantry:
1. Floor: Paver tile or seamless flooring
E. Pantry - Example Plan
10.34 Specialty Restaurant Kitchen
A. Program: Provide dedicated kitchen for cooking and finishing plates for
service in separate specialty themed restaurant. Kitchen design and
equipment is based on concept and Market.
1. Specialty, remote and secondary restaurants require essentially the

same functions as an a' la carte kitchen with bakery, garde manger and
meat / fish functions which are brought from the central Pre-Processing.
2. For European, Oriental or Specialty kitchens, provide to comply with

MI requirements. Similarly, pool bars, grills, tennis centers, luaus and
other resort facility spaces are custom designed to meet MI requirements,
following an established schematic design concept.
B. Design Features: Accommodate and provide the following:
1. Prefer finishing kitchen only, depending on concept, since food

preparation occurs in Main Kitchen.
2. Access to service pathway to transport items from Main Kitchen and

Warewashing areas (or vertical lift if on separate floors).
10.35 Main Kitchen
A. Program: Provide dedicated area to perform bulk food preparation for

restaurants, banquet and catering functions. When determining Banquet
Kitchen requirements, see planning section above.
1. Function Space Kitchen: Incorporate a rethermalization system using

combi ovens near the point of service and at production areas. Provide
adequate racks for rethermalizing and walk-in refrigerator storage.
B. Location: Typically, combine area with Cold Prep. In larger hotels or

facilities with remote Banquet Areas, provide a dedicated Banquet Prep area.
1. Banquet / Function Equipment:

• 1 queen mary per 100 seats in Main & Junior Ballroom
• 1 plate dolly per 100 seats
D. Equipment for Ballroom Banquet Pantries: See Pantry criteria.
E. Features: Provide and accommodate the following.
1. Cooking equipment on casters with flexible gas lines and quick
disconnects (where applicable)
2. Maintain a minimum of 15 cm (6 inch) clearance above floor for

equipment and undershelves for cleaning, except at plinth (curb)
installations.
3. Floor drainage throughout. Provide continuous trench drains and

flush mount grate in front of equipment having wet applications such as
kettles and tilt skillets.
4. Condensate hoods over bain-maries and other equipment

producing high moisture levels
5. Convenient power outlets at workstations and box and cart parking

as required.
F. Finishes - Main Kitchen Production:
1. Floor: Paver tile or seamless cementitious urethane flooring
3. Walls: White ceramic tile with pattern at eye level or FR-FRFP.
10.36 Function Space Beverage Area
A. Program: Provide staging area for production and distribution of beverages

for catering functions.
B. Location: Provide staging area in service corridors, adjacent to function

spaces. For station quantities, see <6>.
C. Equipment: Provide dedicated Bar / Beverage station for banquet

functions and the following.
1. Mobile bar storage as required (1 bar space per 150 guests)
2. Bottled beverage storage; secured if alcohol
3. Clean cup / saucer & glassware storage
4. Coffee production space
5. Ice production and storage
6. Worktable
7. Soiled cup & glassware storage / breakdown
8. Refrigeration: Walk-in beverage refrigerator, approximately 2.4 x 3 m
(8 x 10 ft); undercounter refrigerator
9. Hand Sink: Code Compliance and Standards, "Foodservice Health

Provisions"
D. Finishes - Banquet Beverage Station:
2. Base: Same as walls
10.37 Function Space Pantries
A. Program: Provide dedicated area adjacent to Function space as required for

staging of finished plates and carts being sent to a catering function.
• For pantries for remote Meeting Rooms, size pantries at 14 m² (150 sq. ft)
minimum.
• Local market conditions and rethermalization methods typically drive
requirements. If traditional plate and serve method is used, reevaluate
banquet cart types and quantity. Consider adding one Retherm oven if
applicable.
C. Dry Storage: Provide the following:
1. Lockable storage for silver (when applicable)
2. Flat shelf storage for chaffing dishes and equipment
D. Warewasher: Share with main kitchen when on the same level only.
E. Finishes for Banquet Pantry:
1. Floor: Paver tile or seamless flooring
3. Walls: Epoxy paint
10.38 Ice
A. Program: Provide ice cuber / dispenser accessed by employees for guests;

see <7B>.
1. Location: One unit per guestroom floor to serve 50 guestrooms

maximum. Locate in centralized vending space (if applicable) and / or ice
dispensing machine room.
B. Equipment Features: Provide water cooled, self-contained condensers for ice

cubers. See Equipment Table.
C. Finishes: See <7B>.
10.39 Employee Dining
A. Program: Provide dedicated dining (cafeteria) facility for employees. Services

offered or independent kitchen are determined by market conditions with
input from MI. See <8B>.
1. Size / Area: Coordinate program and design criteria with <8B>.
2. Location: Near Employee services (change / shower / toilet rooms).

Satisfy local daylight requirements.
3. Larger Properties: Provide separate kitchen to support Employee

dining.
B. Features: See the project Facilities Program and provide with the
following applicable design features:
1. Cashier: If required
2. No dishwashing or back-of-house kitchen facilities if in proximity to

other kitchen and dishwashing facilities. Include pass-through shelf at
soiled dishtable with trash receptacle on drop side for self bussing.
Include recycling stations at trash drop.
3. Cafeteria style, self-service with a back counter and attendant

space. Do not position against a wall. Minimum of approximately 30
linear feet of service line required.
4. Hot food station served by attendant
5. Self-serve salad, dessert and beverage stations
6. Locate beverage station separate from food service, ideally in
another part of the room.
7. Emergency Power: Provide several power receptacles to permit

limited employee food prep (coffee, sandwiches, etc.) in an emergency.
See <15C>.
C. Equipment: May be influenced by regional preferences. See Equipment

Table.
D. Finishes - Employee Dining: See <8B>.
10.40 Coordination

• Lobby Areas
• Food & Beverage
• Meeting Spaces
• Guestrooms
• Employee Facilities
• Elevators
• Mechanical
• Plumbing
• Electrical
• Loss Prevention
laundry facility
designstandards
Table of Contents
11A.1 Overview 499

11A.2 Clean & Soiled Linen Holding 500
11A.3 Laundry Facility - Design 501
11A.4 Laundry Manager Office 504
11A.5 Soiled Linen Transport, Sorting & Storage 505
11A.6 Linen Chute 506
11A.7 Washing 507
11A.8 Drying 508
11A.9 Flatwork Ironing 509
11A.10 Dry Folding 510
11A.11 Uniform Finishing 511
11A.12 Clean Linen Storage & Linen Carts 512
11A.13 Valet (Garment Shop) 513
11A.14 Uniform Storage & Issue 516
11A.15 Laundry Mechanical Equipment Room 518
11A.16 Wash Chemical Storage & Injection System 519
11A.17 Air Compressor Room 520
11A.18 Laundry Equipment Standard of Quality 521
August 2021 marriott international. all rights reserved. Ritz-Carlton Reserve - CALA Laundry Facility 497
definitions
without exception
or best practice

Marriott.
498 Laundry Facility Ritz-Carlton Reserve - CALA marriott international. all rights reserved. August 2021
11A.1 Overview
A. Objective: When off-site, qualified, dependable, high quality laundry services

are locally avaiable, an on-site Laundry Facility is not required. However, if
quality laundry services are not available off-site, provide an on-site washing
and finishing facility to launder and finish high quality hospitality textile
products in compliance with Marriott International (MI) Design Standards.
See the project Facilities Program.
B. Management Strategy: Develop a management strategy and design criteria

for each property considering the following factors that impact the on-site
facility design:
1. Potential to cooperatively share laundry facilities with local MI properties.
2. Potential for a regional MI program to consolidate laundry capacity and

services.
3. Scope and quality of required laundry services.
4. Potential to outsource laundry, valet and uniform programs if high

quality services are available.
5. Business objectives that require on-site laundry facilities.
6. Availability of the following:
a. Acceptable area or region commercial services
b. Adequate project space
c. Personnel
d. Potential for competitive on-site operating costs
C. Design Review: Prepare a design analysis and management strategy to form

the basis for an on-site laundry facility design, subsequent submissions and
reviews by MI.
D. Design Criteria: When the laundry management strategy requires an on-site

Laundry Facility, the following factors determine the facility's workload
(weight and piece quantities of textile and clothing items for finishing), space
allocations, equipment sizes, capacities and types.
1. Quantity: Determine the quantity by guest bedrooms, average annual

occupancy and degree of double occupancy, such as the average guest-
nights per bedroom night.
2. Food & Beverage: Quantity of guests served utilizing reusable textiles
(table clothes, napkins).
3. Meeting / Function Space: Table and guest quantities utilizing reusable

textiles.
4. Service Level: High thread count and over sized bed linens; all cotton
versus poly-cotton for F&B napery, duvets and duvet covers, pillow
shams, etc.
5. Spa: Expected spa activity (quantity of treatments).
6. Recreation: Pool and beach towel quantities, utilization, and towel size.
7. Uniforms: Quantity and type, dry cleaned versus wet washed
E. Off-Site Service: If an on-site laundry is not required, see the "Clean & Soiled
Linen Holding (option)" in this document.
F. Utilities Coordination: Coordinate the utility service requirements, including

MEP (see <15A>, <15B> and <15C>) rough-ins, trenches, hook-ups, etc., and
coordinate with design disciplines, procurement, installer, contractor, owner
and MI.
11A.2 Clean & Soiled Linen Holding
A. Program: If the property does not require an on-site Laundry Facility,

provide a secure room for the following:
1. Soiled Linen Storage: For products awaiting delivery to an off-site service.
2. Clean Linen Return Storage: For products received from an off-site

laundry.
3. Cart Area: For loading and staging the property's linen for delivery.
B. Location: Position holding room close to the Receiving Area and

adjacent to the BOH Service Corridor with access to support spaces, such as
Housekeeping, Garment Shop and Uniform Issue Room, etc. to provide
efficient service, operations and supervision.
C. Holding Room: Provide the same general design criteria, features,

clearances (except floor slab thickness and reinforcement), etc. as required
for laundry facilities where appropriate. See "Laundry Facility - Design" in
this document.
1. Provide continuous access with a 2 bay loading dock for removal

and delivery of laundry.
D. Carts: Provide for linen delivery. See "Clean Linen Storage & Linen Carts".
11A.3 Laundry Facility - Design
A. Program: The following are based on provisions for a dedicated, full service,
on-site Laundry Facility to provide dependable, continuous, consistent
service for guests and employees at the property.
B. Location: Position the Laundry Facility near the BOH Employee

Facilities, adjacent to the Uniform Issue Room and Valet (Garment Shop) and
with suitable connections for work flow.
1. Position adjacent to Service Corridor, near Service Elevators,

Housekeeping and Laundry Chute.
2. Locate with clear access to Receiving Area to accommodate

installation and replacement of equipment. Knock-out panels are an
acceptable solution.
3. Provide shaft-ways and interstitial ceiling spaces for equipment

supply air and exhaust ductwork systems. See <15A>.
C. Space Configuration:
1. Avoid triangular or other unusual, inefficient plan configurations.
2. Provide rectangular spaces to enclose facility components with

maximum 2:1 ratio of length to width.
3. If columns fall within the space, provide area for an efficient layout
to comply with equipment size, clearance and workflow.
4. Design laundry and equipment locations to accommodate service

access and repair.
D. Size / Area: Estimate facility areas based on the following design criteria and
calculated laundry workload.
1. Workload Factors:
a. Resort (without beach facilities): 10 kg (22 lb.) per occupied room

night
b. Beach Resort / Large Spa Facilities: 12.7 kg (28 lb.) per occupied room
night
2. Confirm actual materials and pieces to determine workload per room,

function area and F&B.
3. Workload Calculation: Determine the product in "pounds per day" (PPD)

assuming guestroom quantity at 80% occupancy utilizing one of the
workload factors above.
E. Laundry Spaces: Utilize the following table for programming Laundry

Facility spaces:
1. Laundry Spaces
2. Laundry Facility Adjacency
F. Laundry Circulation Corridor: 2.4 m (8 ft.) wide minimum without

structural clearance interference that would prevent equipment movement,
installation, maintenance and service.
G. Doors: Provide sufficient door opening, including vertical transportation

and passageway clearance to move retired equipment from the building and
install replacement equipment. Verify minimum clearance requirements with
laundry equipment manufacturer and installer.
1. Doors: Provide two, separate access doorways, each a minimum of

2.4 m (8 ft.) wide, from the Laundry area to the Service Corridor. Ensure
laundry equipment will fit through doors, corridors and vertical
transportation.
H. Steps, Stairs, Ramps & Slip Resistance: See <16>.
I. Acoustic Control: When a Laundry is planned, spring isolate ducts, pipes and
equipment suspended from structure to prevent sound transmission to
adjacent spaces. Do not locate Laundry under, over or adjacent to
guestrooms and public spaces.
J. Floors: When a laundry is planned, due to equipment weights and vibration,

design reinforced concrete floor slabs for equipment mounting and
coordinate anchorage requirements with laundry equipment vendor and
structural engineer.
1. Slab Thickness: Typically, provide the following:
a. 15 cm (6 inch) and thicker slabs for water tanks and steam

boilers
b. 30 cm (12 inch) or greater for solid-mounted washer-extractors
2. Raised & Recessed Floor Slabs: Not permitted.
3. Equipment Floor Supports: Provide sufficient mass to minimize and

dampen harmonic vibration between laundry equipment and building
structure.
4. Provide dynamic loading data for washers to structural engineer.
5. Floor Slope: Provide level floors, except slope areas to drains.
K. Slab Waterproofing: When laundry floor slab is above grade, provide

waterproof membrane at troughs and floor drains.
L. Walls: Masonry construction, painted finish. Provide corner guards and

wall protection to prevent damage to corners and walls.
1. Corner Guards & Wall Protection: <9> Protect outside corners

subject to cart traffic with high impact resistant corner guards, (such as
stainless steel) 10 x 10 x 150 cm (4 x 4 x 60 inch) high
M. Floor Drains: Space drains at 3 m (10 ft.) on center in troughs at washers and
extractors, but not directly under equipment. See <15A>. Locate floor drains
for the following:
• Laundry Chute termination area
• Provide galvanized steel trench grating with access to strainer
• Lint Strainers - provide at each drain
• Laundry Holding - soiled and clean
• Equipment Room
N. Ceiling Height: 4.6 m (15 ft.) minimum. Verify height based on

equipment size, structural clearance, mechanical space requirements,
maintenance and operations.
O. Natural Light: Provide natural light source and comply with governing
regulations.
P. Finishes: Provide durable, easy to maintain and cleanable finishes such

as the following.
1. Floor: Sealed concrete
2. Base: Painted or vinyl base
3. Walls: Epoxy paint
4. Ceiling: Consistent with the facility (painted or acoustical tile)
11A.4 Laundry Manager Office
A. Program: For an on-site Laundry Facility, provide offices as follows.
1. Large Properties: Provide enclosed offices for the Laundry Manager

and clerk.
2. Small Properties (200 guestrooms maximum): The Laundry Manager

may be located in an open work area adjacent to laundry processing.
3. Private Offices: In enclosed offices, provide interior view windows to

observe laundry work areas.
4. Assistant Managers: If the program requires one or more Assistant

Managers, provide open work area with office equipment and furniture
adjacent to laundry processing area.
5. Off-site Facility: If the laundry facility is off-site, locate the Manager,

Supervisor office in the Housekeeping <11B> area. A separate clerk's
office is not required.
B. Location: Where possible, position adjacent to Laundry and

Housekeeping areas for management efficiency.
C. Equipment & Fixtures: Desk, chair, filing cabinets, computer (PMS,
PBS), and telephone
D. Finishes:
1. Floor: VCT
3. Walls: Painted
11A.5 Soiled Linen Transport, Sorting & Storage
A. Program: Provide dedicated area for transporting, sorting and storing linen
in carts prior to the washing process.
B. Location: Position the linen delivery, sorting and storage area inside the
door from the Service Corridor, adjacent to the wash area, on the side of the
doorway away from the finishing area.
C. Transport: Soiled linen is delivered to the Laundry by the linen / laundry

chute or through the Service Corridor by carts.
D. Sorting & Storage: Provide area to sort linen into classifications suitable
to the washing process and and area to store linen carts prior to washing.
1. Typical Laundry:
a. Direct: If the majority of linen is delivered by linen / laundry

chute, direct to the laundry area, linen is immediately sorted into
linen carts and stored for washing. Locate the linen chute, sorting and
storage in an enclosed room constructed of masonry.
b. Linen Chute - Remote: Unsorted linens are deposited in carts

and transported to the Laundry for sorting and wash storage.
c. Service Elevator: Bulk, unsorted linens are transported to the

Laundry for sorting and storage.
2. Large Capacity Laundry: Provide a soiled-sort conveyor for labor

efficiency.
E. Scale: Provide to efficiently weigh carts with unsorted goods entering

the Laundry and sorted goods prepared for full washer loads.
1. Type: 1,200 x 1,500 mm (4 x 5 ft.), electronic floor scale
F. Carts: Provide bulk and hamper carts.
1. Bulk Carts: 1,200 x 760 mm (48 x 30 inch) or 1,500 x 760 mm (60 x
30 inch) or 1,830 x 1,067 mm (72 x 42 inch) are typical sizes for unsorted
goods.
2. Hamper Carts: 560 to 700 liter (16 to 20 bushel) with spring-lift

platforms and four swiveling castors.
11A.6 Linen Chute
A. Program: Provide a prefabricated, metal chute assembly from guestroom

floors above with an outlet to a linen collection area.
B. Standards: Comply with NFPA regulations. See <14> for chute fire protection
system.
C. Linen Loading: For linen chute size in designated Housekeeping space, see
<7B>.
D. Discharge: Provide chute discharge in an enclosed room or at an area

suitable for efficient work flow in sorting area and to washroom without
interfering with housekeeping and laundry traffic.
1. At discharge chute opening, provide a top hinged stainless steel door

with a fusible link.
2. Mount bottom edge of chute opening 137 cm (54 inch) above the main
laundry room floor with a side discharge; not from ceiling or overhead.
3. Provide an area that maintains soiled laundry away from foot and cart
traffic paths. Include landing space to position a laundry cart with wheel
brakes.
4. When chute enters an enclosed room, provide 2.4 m (8 ft.) minimum

clearance from chute discharge to opposite wall or wall with door to
allow space for housekeeping employee and one linen cart to avoid
employee entrapment.
11A.7 Washing
A. Program: Provide washing equipment, fixtures and accessories.
B. Location: Position for direct access from Service Corridor without

passing through adjacent Soiled Linen Storage and Sorting area. Include an
area near the washers and/or extractors to weigh and stage hamper carts
containing loads for washing.
C. Soak Sink: Provide two compartment soak sink (see <15B>), with hand
soap and towel dispensers.
D. Eye Wash Station: Locate near washers. See <15B> and <16>.
E. Drain Trench: Provide under or behind washers and size to

accommodate the combined washers' total rinse cycle capacity.
F. Washers:
1. Typical Laundry:
a. Program: Provide 4 to 6 open-pocket units in a single bank

arrangement, in front of or over the waste water trench with 115%
minimum combined capacity of hourly washing task (see Laundry
Facility, "Workload" above. Divide the calculated "PPD" by 8 washing
hours per day to calculate hourly task).
b. Consultant: If the daily task (PPD) is expected to exceed 680 kg

(1,500 lbs), contact a professional laundry consultant for a continuous
batch tunnel washing system and requirements.
c. Capacity: Provide washers with clean-dry weight capacities

equal to 113 kg, 57 kg, 23 kg, and 16 kg (250 lbs, 125 lbs, 50 lbs and
35 lbs). If hourly task exceeds 454 kg (1,000 lbs) per hour, provide
180 kg (400 lbs) capacity split-pocket washers.
• Provide one small washer with a capacity equal to 5 to 10% of the
hourly task.
• If 5 or 6 washers are required, provide a second "mid-size" machine
equal to about 10 to 20% of the hourly task capacity.
• The remaining 3 to 4 washers are identical and individually equal in
capacity to about 25 to 35% of the hourly task.
2. Large Capacity Laundry:
a. Provide a continuous batch tunnel washing system sized based on

110% of programmed hourly washing workload. Tunnel washer to
include the following:
• 7 to 10 pockets
• Programmable controls to adjust chemistry by pocket
• Top transfer between pockets
• Integration with extraction module
b. Provide a minimum of 2 washers with a capacity equal to 10 to

15% of the hourly task.
11A.8 Drying
A. Program: Provide dryers in proximity to washing machines.
B. Location: Directly adjacent to washing equipment in an enclosure, and

if possible, on an outside wall for make-up air through louvered openings.
1. Allow adequate space at dryer sides to facilitate loading and

unloading activities and staging work.
2. Position in a single bank forming one of two lines of flow away from
washers (flow in second line is flatwork ironing unit).
C. Enclosure: For traditional dryers, provide a tightly enclosed, fire rated

dryer space with at least 914 mm (36 inch) clear service access behind
machines.
1. Access Door: 813 mm (32 inch) wide x 2 m (6'-8") high, outward

opening door for dryer service.
2. Connections: Coordinate and verify dryer utility connections with

equipment vendor and coordinate enclosure clearance, access details.
D. Dryers: Provide gas fired dryers with internal lint filtering screens (no
separate lint filter) and fire suppression features. If high pressure steam is
preferred and available, provide steam heated dryers.
1. Size: Provide sizes to match capacities for each washer. Typically, a

nominal rating of about 150% of the washer name plate rated capacity,
maximum of 57 kg (125 lbs). For 113 kg (250 lb) open pocket washers and
180 kg (400 lb) split pocket washers, provide 77 to 86 kg (170 to 190 lb)
dryers.
2. Quantity: Provide about two-thirds of the washers quantity (3 to

4 units total). Generally, provide 2 to 3 units at 77 to 86 kg (170 to 190 lbs)
and select 1 or 2 smaller units to match small washer sizes, 23 and/or
34 kg (50 and/or 75 lbs).
E. Dryer - Supply Air & Exhaust: Provide enclosure for dryers of 86 kg (190 lbs.)
or less to isolate make-up air and heat radiation; see <15A>.
1. Lint Filter: Provide a separate lint collector or filter.
2. Large Capacity Dryers: For 90 kg (200 lbs) capacity or greater dryers,

provide supply air duct connection ports and integral lint filtering
devices.
11A.9 Flatwork Ironing
A. Program: Provide flatwork ironing system (feeding device, ironer and folder).
B. Location: Position and orient the ironing equipment in an area near

washing and drying to facilitate the flow from washers to clean linen staging
and cart packing.
C. Size, Area: Provide equipment perimeter maintenance access and

sufficient space for the ironing unit at:
1. Front: For staging several loaded carts.
2. Rear: For hand folding, stacking and loading finished goods into
clean linen carts.
D. Flatwork Spreader, Feeder: Provide an automatic flatwork spreader,

feeder when the daily task (PPD) exceeds 2,500 kg (5,500 lbs). Include 3 to 4
feeding stations, a retractable bridge to facilitate feeding small pieces,
individual lane counters and an automatic grading system.
E. Ironer: Provide a three roll, steam heated, chest type ironer with 800 to
1,000 mm (32 to 40 inch) diameter rolls.
1. Capacity: Provide equipment to iron 3,300 mm (130 inch) wide linen

pieces.
a. When daily task ("PPD") exceeds 2,948 kg (6,500 lbs), provide a

four roll unit with same ironer features.
b. If the space allocation rules in the "Laundry Program" above

cannot be satisfied, provide a smaller "foot-print" ironer and consider
a two roll, gas heated, roll type ironer.
2. Air & Electricity: Provide with connections for air and electricity at
front and rear ends, for the associated feeder and folder.
3. Canopy & Exhaust: Include a canopy or hood, a vacuum exhaust
system for 3,300 mm (130 inch) minimum rolls.
F. Folder: Provide four primary folding lanes with two static bars, one
multi-lane small piece accumulator, individual lane counters, and a lane
selector control to enable 1, 2 or 4 primary lanes of folding and 2 or 3 final
cross folds.
G. Stackers: If an automatic spreader, feeder is provided, include one large

piece stacker, minimum. When the daily task (PPD) exceeds 2,948 kg
(6,500 lbs), provide a second stacker to automatically separate king sheets
from queen or double-size sheets when folded.
11A.10 Dry Folding
A. Program: Provide tables for linen folding or one or more automated small
piece folders based on capacity and labor requirements. Include space for
moving materials from drying to storage areas.
B. Location: Adjacent to dryers and ironing equipment with sufficient area

and work space for tables and nearby access to linen storage, cart packing
and the Service Corridor.
C. Work Flow:
1. Fully dried work moves freely to folding area for finishing, stacking
and placement on carts.
2. Finished folded work is joined with finished flatwork for storage and
handling.
3. Provide a second doorway in the vicinity of the dry folding area with
access to the adjacent Service Corridor.
4. Finished goods exit the facility directly or pass beyond to clean linen
staging and cart preparation area.
D. Folder:
1. Large Capacity Laundry: Provide automatic small piece folders for

folding bath and beach towels, hand towels and bath mats. Base quantity
of folders on production rates per folder for 7.5 hours daily.
a. Stack Conveyor: Include a stack conveyor to process towels and

position to return finished stacks to the operator or away to a cart
packing station.
b. Small Piece Folder: Capable of folding / stacking up to 1,500-
2,500 items per hour, depending on piece length and the rate the
operator can feed.
E. Table: Provide a heavy duty folding table with plastic laminate or

stainless steel top, one fixed lower shelf and drawers for supplies.
11A.11 Uniform Finishing
A. Program: If required by the project's Uniform Program and the project

Facilities Program, provide equipment to finish wet-washed polyester-cotton
employee uniforms.
1. Uniforms are first, pre-conditioned in dryers, moved freely and

immediately to a garment finishing unit, and exit the facility to the
Uniform Issue room.
B. Location: Adjacent to dryers with doorway, access to the Uniform Issue

room and Service Corridor.
C. Garment Finisher: Gas or steam heated for items required with

automatic feeder and return rail, and counting mechanism.
D. Garment Racks: Provide nestable garment racks with swivel castors for
staging uniforms on hangers prior to finishing, after finishing and for
temporary storage before loading into the storage carousel of the Uniform
Issue room.
11A.12 Clean Linen Storage & Linen Carts
A. Program: Provide an area to temporarily store finished circulating linen

carts, pack and stage carts containing guestroom linen for daily delivery to
floor linen closets.
B. Location: Adjacent to the facility's three finishing areas (dry folding, flatwork
ironing and uniforms) so finished goods flow freely, directly and immediately
to delivery carts, storage and Service Corridor.
C. Banquet Linen Storage: See Chapter <6> for criteria.
D. Linen Delivery Carts: Provide large capacity linen carts for distribution of
clean guestroom linens to property floor linen closets.
1. Cart Features: Provide the following:
a. Wire mesh or fully enclosed back and sides
b. 3 to 4 fixed shelves (including bottom tray)
c. 4 large diameter swivel castors at corners, two castors with

swivel locks
d. 1,200 to 1,830 mm (48 to 72 inch) long by 600 to 1,067 mm (24 to

42 inch) wide
e. Fabricate from plastic, chrome-plated or stainless steel or

fiberglass.
2. Quantity: Provide enough carts for an entire day's guestroom linen

supplies to store in the laundry for night time delivery.
a. If linen distribution occurs during the day, provide one clean

linen delivery cart for every 10 guestrooms.
b. If distribution occurs at night time when the laundry is not

operating, provide one clean linen delivery cart for every 6
guestrooms.
c. Retrieve, refill and return carts to floor closets when linen goods
are finished in laundry during the day.
E. Scale: Provide to weigh finished goods exiting the laundry for property
distribution.
1. Type: 1,200 x 1,500 mm (4 x 5 ft.) electronic floor scale
F. Bulk Linen Storage Carts: Provide large capacity carts for storing finished
goods at the flatwork ironer and dry folding stations.
1. Cart Features: Provide the following:

• With wire mesh or fully enclosed back and sides
• 3 to 4 fixed shelves (including bottom tray)
• 4 large diameter corners castors and two swivel
• 1,200 to 1,500 mm (48 to 60 inch) x 600 to 760 mm long (24 to 30 inch)
wide
• Fabricate from plastic, chrome-plated or stainless steel or fiberglass.
2. Quantity: Provide one bulk linen storage cart for each 500 lbs. of “PPD”,
or portion to enable one-half of a day’s (24 hour) supply of clean linen
storage.
11A.13 Valet (Garment Shop)
A. Program: If required by the Facilities Program, provide a separate, well

ventilated room for valet services to include on-site laundering, dry cleaning
and press only services for dry clean only employee uniforms, staff clothing
and guest clothing.
1. Services: Provide same-day laundry valet & dry cleaning service; 5 days
per week minimum.
B. Size (approximate): Base size on a market study for the uniform

program and valet services required at each property. On larger properties,
international locations and higher service demands, typically require an on-
site facility. Otherwise, an alternate solution is to manage the majority of
valet services off-site by a qualified vendor.
C. Location: Immediately adjacent to the Uniform Issue Room with

connectivity to the Service Corridor. Direct connectivity is not required to the
Laundry area (unless as a convenience) but is typically near the Laundry
Facility.
D. Features: See "Laundry Facility - Design" above, for applicable design

features, criteria and include the following:
1. Entry Door: Provide a single entry with pair of doors each leaf 1.2 m
(4 ft.) wide for adequate clearance to allow installation, movement and
equipment replacement. Provide single door leaf with locking hardware
to secure doors.
2. Steam: Provide steam service to equipment from a boiler or steam
generator located in the property's power plant or mechanical room.
a. Typical Laundry: Provide medium pressure steam, 30 to 50 bhp

at 85 psi.
b. Large Capacity Laundry: Provide 6.8 to 8.5 bar (100 to 125 psi)
c. If a central steam system is not available, provide a separate

mechanical room with fire rated walls to contain the equipment and
water softener.
d. Ventilate the mechanical room and provide a shaftway flue for

the boiler gas exhaust.
E. Check-In, Marking & Sorting: Provide table for sorting folded clothing
articles.
1. Electric: Mount a quadruplex electric outlet on the wall.
F. Marking Machine: Provide dry ink or heat seal marking machine.
G. Spotting Board: Provide spotting board with steam and water services,
a water spray wand and associated hand tools and brushes.
H. Dry Cleaning Machine: Provide fully automatic, self contained dry

cleaning machines.
1. Typical Laundry: Provide each with 11 to 12 kg (25 lbs) or a single

machine with 16 to 18 kg (35 to 40 lbs) capacity.
2. Large Capacity Laundry: Base size on production requirements to

process the work in 7.5 hours daily.
3. Provide completely sealed to prevent escape of cleaning fluid

vapors, and equip to produce nitrogen supplies to generate inert
operating environs.
4. Features include:
a. Button trap
b. Containment tray
c. Minimum of two solvent bath storage tanks
5. Equip each machine with a refrigerated type cooler to provide

chilled water for solvent recovery and condensation purposes, or a single
cooler to serve both dry cleaning machines.
6. Solvent type is hydrocarbon unless otherwise directed by owner, MI

or governing authority.
I. Washers & Dryers: Provide conventional washers and dryers for wet
washable staff and guest clothing (wet washable employee uniforms are
processed in the primary laundry equipment).
J. Shirt Finishing Unit: Provide based on production requirements.
K. Combination Pants, Coat & Dress Bay: Provide based on production

requirements.
L. Finishing Board: Provide based on production requirements.
M. FF&E and Miscellaneous Equipment:
1. Desk and chair; filing cabinet; computer (PMS, PBS), see <13A>.
2. Shirt folder
3. Garment bagging station
4. Basket scale to measure loads for dry cleaning machines
5. Central vacuum unit
6. Damp boxes or saddle carts
7. Slick rails for temporary staging of in-process garments
8. Metal storage cabinet, fire rated to store spotting and cleaning

chemicals
N. House Telephone: <13B> Wall mounted, at one side of the check-in table.
O. Name Tag Engravor Machine: Gravograph IS200
11A.14 Uniform Storage & Issue
A. Program: Provide an enclosed area to support the property's Uniform

Management Program for storage, tailoring, repair and issue of employee
uniforms.
B. Location: Locate the room along the Service Corridor, immediately

adjacent to the Garment Shop and close to, or across the Service Corridor
from the Laundry area and position near the Employee Locker Rooms and
Housekeeping department to maximize operational and supervisory
efficiency.
C. Alcove: Provide a 915 mm (3 ft.) deep alcove off the Service Corridor, the
full width of the Uniform Storage room so employees may queue at the issue
counter without blocking the corridor.
D. Issue System - Typical Laundry: Provide a counter in the wall separating

the Uniform Room from the Alcove.
1. Provide a counter in the wall separating the Uniform Room from the
Alcove.
a. Size: 914 to 1,524 mm (36 to 60 inch) long on the corridor side

and as long inside the room as other features may allow.
b. Counter Height: 1,000 mm (40 inch) above the floor
c. Configuration: Project the counter into the alcove at 305 mm

(12 inch) and extend into the Uniform Issue room 765 mm (30 inch).
d. Opening: Size above counter:

• Length: Same as counter length on alcove side
• Height: 1,220 to 1,525 mm (48 to 60 inch)
• Security: Provide a metal roll-up door or sliding glass panels to
secure the room when not occupied.
e. Cart Space: Below the counter, inside the Uniform Room,

provide space for hamper carts for collection of soiled clothing
articles.
f. Finish: HPL or seamless aluminum sheet counter surface
g. Lighting: See <15C>.
h. Computer Stations: Provide for uniform tracking with scan

station.
2. Uniform Storage Carousel: Provide one, double-tier carousel with
remote positioning selector. Size carousel large enough to provide
hanging slots equal to or exceeding twice the guestroom count.
3. Door: 915 mm (36 inch) wide, immediately adjacent to the Issue

Counter, with outward swing into corridor and hinge side away from the
counter.
E. Tailoring Station: Inside the door and on the room side opposite the
issue counter, and provide a 1.5 m (5 ft.) wide by 3 m (10 ft.) deep space to
place two sewing stations (tables with sewing and button machines, and
chairs).
1. Design the Uniform Issue room and Alcove at 3.5 to 4.1 m (11'-6" to
13'-6") wide minimum.
2. For the double-tier uniform storage carousel space, design a portion

of Uniform Issue room narrower than the 3 m (10 ft.) depth required for
the tailor station.
3. Equipment:
a. Sewing Machine: One with work table and chair
b. Button Machine: One with work table and chair
c. Seal Marking Machine: One dry ink or heat seal machine to apply
identification mark or label on employee uniforms.
F. Telephone: Provide a wall house phone at end of the Issue Counter.
G. Electrical: Provide duplex wall outlets for the following, see <15C>.
1. Sewing stations, two
2. Marking machine at end of Issue Counter
11A.15 Laundry Mechanical Equipment Room
A. Program: If a Laundry is required, provide a dedicated, enclosed (2 hour fire

rated) Laundry Mechanical Equipment Room to accommodate the water
systems equipment components and, if required, the Laundry and Garment
Shop steam generating systems. Configure to efficiently serve laundry
process equipment (washers, dryers, ironer, etc.).
1. Size: Provide based on the extent of the equipment program.
2. Location: Adjacent to laundry wash area and with an exterior wall

for equipment installation or replacement, and boiler supply air
requirements.
B. Equipment Access: Provide access ways and wide doorways, 2.4 m (8 ft.)
minimum or removable wall panel systems that lead directly from grade
access into the Mechanical Room.
C. Features: See the project Facilities Program and "Laundry Facility - Design"
above for applicable Mechanical Room design features and criteria.
D. Water Storage Pits: If required, provide one or two sub-floor concrete

water storage pits based on the programmed laundry usage considering the
following:
1. Waste water heat recovery and reclamation system
2. Rinse water reuse system
11A.16 Wash Chemical Storage & Injection System
A. Program: Provide a secure, enclosed and well ventilated space for storage of
washing chemicals and provisions for liquid chemical injection equipment as
typically provided by a chemical vendor.
B. Location: Position close to the laundry washers with close access to the
Service Corridor entrance at the soiled end of the laundry facility to allow
unimpeded movement of chemical barrels (utilizing a barrel cart) from the
corridor into the store room.
C. Features: See the "Laundry Facility - Design" above for applicable

Chemical Storage Room design features, criteria and provide the following
features:
1. Ceiling Height: 2.75 m (9 ft.)
2. Entry Door: 915 mm (3 ft.) wide x 2 m (6'-8") high and equip with
locking hardware.
3. Tubing Access: Provide a 150 mm (6 inch) diameter opening through

the storeroom wall for plastic tubing between the injectors and the
laundry washers. Line the opening with a collar (such as a length of
150 mm (6 inch) diameter PVC pipe).
4. Floor Drains: Not required. (prevents chemical spills into the

sanitary waste system).
5. Containment Curbs: Not required.
D. Equipment & Fixtures:
1. Eye Wash Station: See <15B> and <16>.
2. Water Mixing Valve: Thermostatic
3. Shelving: Provide fixed metal wall shelves above the barrel storage
area.
11A.17 Air Compressor Room
A. Program: Provide air compressor equipment in a secure, enclosed and well

ventilated space for compressed air service for the Laundry and Garment
Shop equipment.
B. Location: Provide in a location appropriate for laundry equipment

connections and operations such as flatwork folder, small piece folders and,
if required, the dryer enclosure. Do not position air compressors in the
Laundry Mechanical Room where the space contains steam generating
equipment.
C. Features: See the "Laundry Facility - Design" above for applicable Air
Compressor Room design features, criteria and provide the following
features:
1. Enclosure: Provide compressor room with high acoustic control,

minimum of STC 60.
2. Ceiling: 2.75 m (9 ft.) high AFF with acoustical tile
3. Entry Door: 0.91 m (3 ft.) wide with a lock
4. Floor Drain: Provide 13 mm (1/2 inch) diameter copper drain lines

from equipment (each compressor, air dryer and receiver tank)
condensate connections to floor drains.
D. Air Compressors: Provide one to two, rotary style, air cooled air
compressors.
1. Size: Based on the equipment served.
E. Air Dryer: Provide refrigerated compressed air dryer sized to serve air
compressors.
F. Air Receiver Tank: Provide compressed air receiver tank with pressure
gauge. Air flows from the compressor, through the dryer before entering the
receiver tank.
G. Filters: Provide in-line particulate and moisture filters with automatic

condensate drains.
11A.18 Laundry Equipment Standard of Quality
A. Equipment Standard of Quality: The following list establishes an example for

the level of quality, construction, features, etc., required for Laundry
equipment:
B. Laundry Equipment
11A.19 Coordination

• Guestroom Corridors / Support
• Mechanical
• Plumbing
• Electrical
• Loss Prevention
housekeeping
designstandards
Table of Contents
11B.1 Overview 525

11B.2 Programmed Spaces & Areas 527
definitions
without exception
or best practice

Marriott.
524 Housekeeping Ritz-Carlton Reserve - CALA marriott international. all rights reserved. August 2021
11B.1 Overview
A. Program: Provide Housekeeping Facilities to support employees that

maintain guest accommodations and public spaces. For Housekeeping
rooms on guest floors and the Butler's Pantry Support Building, see <7B>.
B. Location: Locate in BOH area adjacent to Laundry for management

efficiency and, as near as possible, to Service Corridor and Service Elevator to
minimize travel by housekeepers.
C. Size / Area: Comply with the following or as required by the project Facilities
Program.
1. Size / Area: 120 m² (1,200 sq. ft.)
2. Doors: Access space through pair of 0.9 x 2 m (3 ft. x 6'-8") doors adjacent
to Issue Counter.
3. Ceiling Height: 2.4 m (8 ft.) minimum
D. Housekeeping Facilities Adjacency
August 2021 marriott international. all rights reserved. Ritz-Carlton Reserve - CALA Housekeeping 525
E. Steps, Stairs, Ramps & Slip Resistance: See <16>.
F. Windows & Safety Glass: For window, glass / glazing criteria, see <GR3>
and <16>.
11B.2 Programmed Spaces & Areas
A. Program: Accommodate the functions as outlined in the project Facilities

Program and as illustrated for the following spaces:
1. Housekeeping Program Spaces
2. Housekeeping Example Plan
B. Management Offices:
1. Director of Services: If Laundry is off-site, the Director of Services is

located in Housekeeping.
2. Housekeeping Manager: Enclosed office area for the management

of housekeeping activities, generally located convenient to housekeeping
entrance. Housekeeping Manager generally reports to the Director of
Services, if applicable.
a. Vision Panel: Provide glass vision panel to permit visual
supervision of housekeeping activities while providing acoustical
privacy.
b. Office: May be combined with the Office of Director of Service

(Laundry Manager), especially when there is no on-site central
laundry.
c. Equipment: Desk, chair, filing cabinets, computer / PMS <13A>,

telephone.
3. Housekeeping Supervisor(s): Position reports to Housekeeping

Manager and is responsible for managing the logistics of housekeeping
assignments and activities.
a. Locate adjacent to Issue Counter.
b. Open area with desk, chair, PMS and telephone, see <13A>.
4. Finishes:
a. Typical:
• Floor: Vinyl composition tile
• Base: Resilient base
• Walls: Painted
• Ceiling: Accessible acoustical tile
C. Open Space (Staging): Provide a common area where housekeepers meet for
line up and receive housekeeping assignments and supplies.
1. Issue Counter: Pass through work counter at service corridor to

facilitate distribution of housekeeping assignments and supplies.
a. Size: 1.8 m (6 ft.) long; 1.1 m (3'- 6") high and 1 m (3 ft.) deep
open to Service Corridor.
b. Counter: High pressure laminate top finish, chemical resistant,

with open adjustable shelving below.
c. Queuing Area: 1 m (3'-3") deep alcove for full length of Issue

Counter on Service Corridor side.
2. Alcove: On housekeeping side, 1.7 m (5'-6") wide alcove adjacent to

Issue Counter for housekeeping basket carts.
3. Overhead Rolling Steel Door: Clear head height of 2 m (6'-8");

lockable rolling metal shutter, mounted on Housekeeping side of
opening.
4. Clip Boards: Provide wall area convenient to or at entrance for

mounting housekeeping clip board schedules (one clip board for every 15
guestrooms).
5. Equipment:
a. Telephone: Wall mount house phone (see <13A>) and locate in the
open space.
b. Computer (PMS / PBS): See <13A>.
c. PMS (systems applications): See <13A>.
d. Key lock box
e. Radio PDA charging station
D. Secured Bulk Storage: Provide an enclosed, secured area for storing and
controlling reserve housekeeping materials, bulk supplies, and guestroom
related equipment.
1. Enclosure: Enclose area with solid partition or wire mesh partition.

Extend partition to underside of structure.
2. Door: Lockable and under the control of the Housekeeping Manager

/ Supervisor.
3. Amenity Assembly: Provide counter work area and bulk storage for
assembling guestroom amenity (soap, shampoo, etc.) caddy storage rack
and baskets for distribution to housekeeping.
4. Open Shelving: Provide full height metal shelving 0.6 m (2 ft.) deep
with 0.9 m (3 ft.) aisles for storing reserve linens, pillows, cots, guestroom
equipment and bulk housekeeping supplies and equipment.
5. Verify if refrigeration is needed for Guestroom amenities.
E. Lost & Found: Provide an enclosed room or closet in a secure area of

Housekeeping to store Guest items turned in as Lost and Found.
1. At larger properties, Lost and Found is located in the Security Office,

otherwise it is typically managed in Housekeeping. Verify location with
MI.
2. Partition: Wire mesh or solid partition enclosure with framed door to

secure space. Extend partitions to structure above.
3. Door: Framed door; secure with electronic operated key lock with
audit trail. See <16>.
F. Housekeepers Cleaning Equipment Storage: Provide an enclosed, secure

room for storing and securing cleaning equipment and supplies (vacuums,
floor care, carpet cleaning machines, mops, buckets, etc.).
1. Mop Sink: Provide for convenient servicing of cleaning equipment.
2. Shelving: Provide shelving for storage of equipment and supplies.
G. Linen Storage: Provide a secure room with shelving to store linen and terry
materials. May be included in Bulk Storage.
1. Program: Provide a secure room with shelving to store clean linen and
terry materials. May be included in Bulk Storage.
H. Glass Washing: If required, provide a work area to wash guestroom

glassware. Facility is independent of kitchen dish washing to avoid disruption
to food services. Within the open work area, provide the following:
1. Glass Washer: Under counter, rack type in center of plastic laminate

counter top with open shelving below.
2. Work Surface: 0.6 x 2.4 m (2 x 8 ft.)
3. Utility Sink: 30 x 40 cm (12 x 16 inch) and build into counter top
I. Cleaning Chemical Station: Provide an area for bulk storage and distribution
of cleaning chemicals to include the following.
1. Cleaning Chemical Station: A proprietary combination and distribution

system for bulk storage, mixing and refilling cleaning chemical dispensers
used by housekeepers. Include a drain and water supply.
2. Eye Wash Station: Centrally locate for shared availability for

housekeeping activities. See <15B> and <16>.
3. Service Sink & Counter: Provide double sink to assist with chemical
preparation. Include shelves.
J. Housekeeping Laundry: Provide a small capacity laundry to provide limited

guest laundry service and to service housekeeping uses if an on-site laundry
is not provided.
1. Provide utility clothes washer and dryer with adjacent 0.6 m deep x 1.2 m
long (2 x 4 ft.) plastic laminate faced work counter.
2. Provide ironing and sewing areas for limited guest service.
3. If an on-site laundry and dry cleaning facility is available, the

location of the housekeeping laundry may be adjusted to share facilities.
K. Sewing / Valet: Typically, in the Uniform Issue area. Coordinate with <11A>.
Locate in housekeeping if Uniform Issue area is limited or off-site.
1. Uniform Distribution: At properties without on-site laundry and dry

cleaning, uniform distribution may be managed by housekeeping. See
<11A>.
L. Finishes:
• Floor: Paint smooth or acoustic tiles
• Walls: Epoxy Painted
• Ceiling: Exposed (not painted)
M. FF&E: Provide free standing furniture.
N. Housekeeping Rooms:
• For Housekeeping rooms located on Guestroom floors adjacent to Guest
Corridors, see <7B>.
• For campus plans with distributed guest accommodation locations,
integrate Housekeeping with the Butler’s Pantry.See <7B>.
11B.3 Coordination
A. Mechanical: Locate adjustable type diffusers for spot cooling within 2.7
m (9 ft.) of work stations.
B. Electrical Connections: Provide with twist-lock plug and flexible for

minimum movement of 0.91 m (3 ft.) in any direction for equipment service.

• Guestroom Corridors / Support
• Laundry Facilities
• Audio / Visual
• Mechanical
• Plumbing
• Electrical
• Loss Prevention
elevators
designstandards
Table of Contents
12.1 Overview 535

12.2 Common Elevator Features 536
12.3 Fire & Emergency Control 538
12.4 Passenger Elevators 539
12.5 High Speed Elevators 542
12.6 Shuttle Elevators 543
12.7 Service Elevators 544
definitions
without exception
or best practice

Marriott.
534 Elevators Ritz-Carlton Reserve - CALA marriott international. all rights reserved. August 2021
12.1 Overview
A. Program: Provide efficient passenger and service elevators to support guest

services and property operations.
B. Code Compliance: Design, construct and install elevators and escalators in

compliance with standards, criteria and references in this Chapter including
the following:
1. ASME A17.1 American Standard Safety Code for Elevators and Escalators,
current edition and supplements enforced by governing jurisdictions.
2. Other governing codes, ordinances, laws, etc. applicable to elevators and

escalators.
3. This Design Standard is not intended to negate governing codes or

laws. When standards conflict, resolve with MI.
C. Access for Persons with Disabilities: Provide elevators accessible to persons

with disabilities as intended by the "Americans with Disabilities Act" (ADA) or
equivalent standard of the governing authority. See <GR1>
D. Circulation Planning: Coordinate elevator performance analysis with

the following circulation requirements.
1. Lobby: When Lobby, Public and Meeting Spaces are located on more
than one floor, vertical circulation is provided by a combination of grand
stairs, public circulation stairs, escalators and shuttle elevators.
2. Street Entry: When the property street entry is not on the same floor
as the Lobby or Meeting Spaces, shuttle elevators and escalators are
typically provided to transport property and meeting / event guests from
street level to the Lobby or meeting area.
3. Shuttle Elevators: Plan shuttle elevators serving public access areas

(parking structure, street entry, rooftop, etc.) to deliver passengers
directly to the lobby / reception area or public circulation area without
access to guest floors and to allow passive, visual access control for
guests.
4. Beach / Pool: Provide a dedicated beach / pool elevator at a long

guestroom wing to avoid requiring guests to return to the central elevator
bank.
5. Multiple Building Wings: Consider providing elevator service at

remote wings.
6. Remote Amenities: Provide an elevator at building wings that
August 2021 marriott international. all rights reserved. Ritz-Carlton Reserve - CALA Elevators 535
provide access to remote amenities and to avoid requiring guests to
return to a central lobby elevator.
7. Meeting Spaces: Plan circulation so those guests arriving and

leaving the meeting / event areas do not overload the passenger
elevators.
8. Multi-Use Projects: In order to maintain property operational and

control access, do not share property elevators with other occupancies as
determined by the Loss Prevention Review Process - review with the MI
representative. See <16>.
E. Acceptable Manufacturers: Provide conveyance equipment from one of the

following. Review other providers with MI representative.
• Kone Inc.
• Mitsubishi
• Otis Elevator Company
• Schindler Elevator Corporation
• ThyssenKrupp
1. Acceptable Manufacturer shall provide service office or service route

within 80 k (50 miles) of the project location or provide a service
organization with a 60 minute response to service request.
12.2 Common Elevator Features
A. Control Type: Provide traction control, group operation, microprocessor

controlled with AC Variable Voltage, Variable Frequency (VVVF) drive.
B. Loss Prevention (LP): See <16>.
1. Controlled Access: If required by Loss Prevention, provide passenger and

service elevators with property operations programmable electronic key
reader to match guestroom system that registers calls for selected floors
when activated.
C. Exterior Application: Avoid using exterior elevators exposed to weather.

Provide stainless steel with required nickel content for salt air conditions.
D. Elevator Signage: Identify access requirements for persons with disabilities,

emergency exiting instructions, floor numbering (see <7B>), way-finding
graphics and comply with governing regulations.
1. Confirm signage design and location with MI.
2. Identify signage location on Interior Design documents.
3. Hoistway Entries: Provide polished brass signage on light stippled brass

background unless a contrasting background is required.
E. Cab Ventilation: Provide cab ventilation for the comfort of occupants and to
exhaust heat from lighting.
1. Natural Ventilation: Provide natural cab ventilation at top and floor of

cab.
2. Exhaust Blower: Provide a quiet, exhaust blower at the cab ceiling.
F. Lighting: Provide power, cab lights and emergency lighting as required by

code; see example diagrams.
1. Passenger Elevators:
• Design and provide cove and ceiling lighting for a minimum of 10 foot-
candles controlled by dimmers; set to 5 foot-candles minimum
• Emergency Lighting: Provide in lighting cove.
G. Elevator Pit: Coordinate the following with <15B> and <15C>.

• Light
• GFIC power outlet
• Sump pump, cover and drain where flooding is possible
• Ladder access
H. Elevator Entries: Coordinate the finishes with the interior design on each
floor.
1. Public Floors: Real metal finishes as selected by Interior Designer.
2. Guestroom Floors: Real meat finishes as selected by interior Designer.
3. Sills: Provide metal entrance sills on all levels. Coordinate color and finish
with interior design.
4. Provide natural metal signage with a contrasting background.
I. Elevator Shaft Pressurization: See <15A>.
12.3 Fire & Emergency Control
A. General: Fire Protection and Life Safety standards, see <14>
B. System Controls: Coordinate with governing regulations for the following

elevator system fire and emergency control features.
1. Emergency Keys: Provide key operated terminal access switches at top

and bottom floors for access to top of car and elevator pit. Locate key
switch in elevator jamb immediately below floor identification plate.
2. Firefighter's Lock Boxes: Identify regulatory requirements. When

required, provide lock box and coordinate its location with MI Design
Management and the Interior Designer.
3. Emergency Entry: Where allowed by governing authority, provide access

keyways in hoistway doors at each floor served. Do not include
emergency side exit in cab enclosures unless required by governing code.
4. Emergency Exit: In elevator cab ceiling, provide a personnel exit hatch

that does not interfere with lighting. Coordinate lighting with the ceiling
design.
C. Fire Command & Function Panel: See <14>.
1. Locate panel in Fire Command Room or Security Office in compliance

with governing authority. Provide remote monitor panel at Call Center
2. Elevator Recall & Firefighters' Operation: See <14>.
D. Emergency Intercom / Telephone: Provide 2-way, emergency intercom /

telephone (see <13A>). Mount integral with operating panel (not in a
telephone cabinet).
1. Connection: Connect intercom telephone to Call Center or Security Office

(see <16>) for 24 hour, 7 days per week monitoring.
2. Speaker: Conceal intercom / telephone speaker from passenger view.
3. Operation: Provide instructions to activate intercom by pressing alarm

button or dedicated "telephone" button in cab station.
E. Emergency Electrical Systems: For standby power and emergency electrical

requirements, see <14> and <15C>. Connect elevators, lighting, machine
rooms and machine room cooling to standby power.
12.4 Passenger Elevators
A. Planning Guide: Provide a minimum of 2 passenger elevators.
1. Typically, provide one elevator for each increment of 100 guestrooms for
low and mid-rise guestroom towers.
2. Additional elevators may be required when serving:
a. Guestroom Towers: More than 20 floors
b. Guest Amenity Areas: Remote from the guestroom tower.
3. Also, see "Shuttle Elevators" hereafter.
B. Location: Central to guestrooms served.
1. Visible from front desk at Lobby.
2. Do not open elevators directly on guest corridors.
3. Provide a vestibule or foyer to define a waiting area.
4. Serve parking, if present, with separate shuttle elevators per Loss

Prevention Review process. See <16>.
C. Sizes (Passenger):
1. Capacity: 1600 kg (3,500 lbs.); in addition to special interior finish

material loads, such as wood paneling, millwork, tile and stone.
a. Hoistway Entrance: 1070 x 2140 mm (3'-6" x 7'-0") minimum with

center opening doors
b. Cab: 2030 x 1650 mm (6'-8" x 5'-5") inside dimensions with 2900 mm

(9'-6") cab height to accommodate a 2400 mm (8 ft.) light trough.
D. Cab Fabrication & Finishes: Coordinate passenger elevator cab fabrication

and custom finishes with Interior Design. See the example diagram and finish
notes in this Chapter that represent the quality level of interior design.
1. Enclosure: Steel shell with real architectural metal or millwork, and door
panels with architectural metal finish.
2. Floor: 20 mm (3/4 inch) tongue and groove plywood to receive thinset

stone.
3. Interior Walls: For millwork panels, comply with requirements for flame
spread and smoke development. Fabricate cab wall panels so wall panels
can be easily removed for maintenance and replacement without
disassembling the cab.
4. Passenger Grab Rail: 3.8 cm (1-1/2 inch) diameter, stainless steel rail with
supports
5. Identification Labels: Manufacturer's identification labels are not

permitted in cab.
6. Ceiling: Fabricate ceiling and lighting fixtures so lighting and fixture

components are easily accessed for maintenance and replacement
without disassembly of ceiling components.
• Include ceiling speaker when Back Ground Music is required. See
<13B>.
a. If ceiling pendant is provided, coordinate structural support with

elevator manufacturer.
7. Electrical: Coordinate for LED T.V.
E. Destination Dispatch (DD) Control: When desirable for improving

elevator calls at lobby by reducing passenger wait time, consider Destination
Dispatch (DD) control systems (available from major elevator companies).
The DD controls, rather than the typical up and down buttons in the elevator
lobby, have passenger call registration terminals to provide higher elevator
service quality when the following building and passenger elevator design
conditions exist:
1. Multiple Function Space Floors: When conference and meeting

rooms are on multiple floors.
2. Elevators not Serving Same Floors: When groups of elevators do not

serve the same floors. Example, only two elevators of a four car group
service the lower level parking structure.
3. Group of Four Elevators or More: When there is a group of four

elevators or more.
4. Comparison Study & Recommendations: Provide a full comparison

study by the project elevator consultant to show performance of DD
compared to standard passenger elevator call system and
recommendations for DD control system.
F. Cab Controls & Indicators: Provide two, custom designed operating panels,
one on each side at front of cab.
• Fabricate control panels from architectural real metal or 20 mm (¾ inch)
hinged wood panel with extended buttons.
• Use metal trim ring for mounting in wood panels & internally illuminated
operating buttons.
• Car Position Indicator: Small digital readout located in or above operating
panel.
G. Passenger Elevator Example
12.5 High Speed Elevators
A. Program: In tall buildings, high speed elevators are typically considered for
higher performance. High speed elevators travel between 5.0 to 8.0 m/s (1000
to 1600 f/m) and require special design considerations to minimize noise,
vibration and good ride quality.
1. Configuration: Same as passenger elevators for size, capacity, cab

interiors, lighting, ventilation, etc.
2. Quantity: Provide quantity necessary to meet performance criteria, but

no less than two elevators in each location.
B. Application: Provide high speed elevators when elevators pass through an

express zone of 20 or more floors without stops. To provide acceptable ride
quality, comply with elevator manufacturer's recommendations and the
following design criteria:
1. Roller Guides: Heavy duty roller guides not to exceed 350 rpm
2. Car Slings: Extended car slings with side stiles not less than 5 m (16 ft.).
3. Cab Walls: Double insulate cab walls to minimize ride noise.
4. Rails: 8.4 kg (18.5 lb.) minimum main guide rails and 6.8 kg (15 lb.)
minimum counterweight guide rails.
5. Rail Brackets: Guide rail brackets with heavy duty connecting finish
plates.
6. Wire Rope Compensation: With tie down sheaves in pit
7. Wind Shrouding: Locate on top and bottom of car.
8. Hoistway Size: Consider oversized hoistways to reduce air noise and

vibration.
C. Performance Criteria: For high speed elevators, comply with the project
elevator consultant recommendations and passenger elevator criteria.
12.6 Shuttle Elevators
A. Program: Provide passenger elevators designed to shuttle people between

the street entry, Lobby, Meeting / Function floors, rooftop F&B (but not
connecting to guestroom floors) and parking.
1. Configuration: Same as Passenger Elevators for size, capacity, cab

interiors, etc. unless MI dictates other project requirements.
2. Quantity: Provide quantity necessary to meet performance criteria, but

no fewer than two in each location unless provided for disabled person
access only.
B. Application: Typically, shuttle elevators serve floors that are accessible

to guests and the public (but not guestroom floors) such as the following:
1. Street Lobby to property Lobby
2. Parking structure, if present, to Lobby.
3. Lobby to Function areas, Ballrooms and Meeting Spaces (typically a

grand or public staircase also connects these floors).
C. Performance Criteria: Provide shuttle elevators in compliance with the

following:
1. Street Entry to Lobby: Base quantity on same criteria used to determine

number of passenger elevators plus 20% additional for visitors (minimum
of 2 elevators).
2. Parking Structure to Lobby: Base quantity on handling 10% of parking

population estimated at 1.3 persons per parking space on elevators
during 5 minutes of heavy 2-way traffic with average interval not
exceeding 60 seconds (minimum of 2 elevators if stairs not accessible).
3. Function Area to Lobby: Transport a Ballroom / Meeting Spaces full of

guests to the entry Porte Cochere within 30 minutes.
a. Estimate elevator occupancy at 15 sq. ft. per occupant in Ballroom

and 35 sq. ft. in Meeting Rooms (minimum of 2 elevators). This criteria
is not used for fire exit capacity; see <14>.
b. If an open public or grand stair connects the Ballroom directly to the

Lobby, 50% of the capacity can be assigned to the stair.
D. Vestibules: Provide separate vestibules or foyers at shuttle elevator stops

that open to Lobby. Where possible, provide passive observation by locating
the passenger circulation and shuttle elevator in view of the Lobby Front
Desk / Reception.
12.7 Service Elevators
A. Program: Provide service elevators for Guestroom service, housekeeping,

F&B service and facility maintenance.
1. Provide a dedicated service elevator to Guestrooms to avoid conflicts

with guests.
2. Food Service: Verify that food service equipment such as banquet

equipment, portable service bars, etc. (see <10>) are required to be
transported on service elevators are sized to fit through the elevator door
and within the elevator cab.
3. Larger Hotels (more than 500 Guestrooms): Provide dedicated service

elevators for large Event Spaces, Meeting Room clusters and Exhibit Halls
(see <6>) when shared use with service elevators for guests would cause
service conflicts.
B. Performance Criteria: The highest demand on the guestroom service

elevators is in the morning with staff start up and room service. Verify
adequacy of "quantity" established by given rules based on calculations
using the following criteria.
1. Service Elevator Criteria
2. Calculation: Provide service elevator performance with an average

interval of 60 seconds or less during a five minute period of high demand
utilizing 150% of the average per Service Elevator Calculation Data below.
3. Service Elevator Calculations
4. Staff / Cart Movement: Trips shown for staff and cart movement are for
heavy hourly service for a 300 room property (for different property sizes,
extrapolate the values shown).
C. Location: Centrally located to guestrooms served.
1. Adjacent to main BOH service corridor near room service, Housekeeping

and Engineering.
2. Provide vestibule or foyer prior to opening on guestroom corridor.
3. Consider utilizing passenger elevator (capacity and cab size) with

interior cab features for service at secondary locations primarily utilized
by service personnel.
D. Sizes: The following is the preferred service elevator sizes.
1. Capacity: 2000 kg (4,500 pounds) minimum and verify with MI for the
ASME A17.1 Code Class 'C' loading design if required for designated
service elevators.
a. Cab Inside Clear: Approximately 1700 width x 2400 mm depth (5'-8" x

8'-0")
b. Cab Height Inside: 2900 mm (9'-6") minimum
c. Doors: 1220 mm wide x 2400 mm high (4'-0" x 8'-0") with side opening
E. Service Elevator Example
12.8 Coordination

• Audio / Visual
• Mechanical
• Plumbing
• Electrica
• Loss Prevention
technology infrastructure
designstandards
Table of Contents
13A.1 Overview 550

13A.2 Wired LAN 552
13A.3 Wireless LAN 554
13A.4 Cellular Phone Coverage 555
13A.5 Cable Termination Points 556
13A.6 Facilities - Information, Commmunications & Technology Room 558
13A.7 Intermediate Distribution Frame (IDF) 561
13A.8 Facilities - Front Desk 562
13A.9 Master Antenna Television System 562
13A.10 Property Systems & Applications 564
13A.11 Telecommunication (PBX & Voice) Systems 564
13A.12 Systems Criteria - PABX 565
13A.13 Acronyms 567
definitions
without exception
or best practice

Marriott.
August 2021 marriott international. all rights reserved. Ritz-Carlton Reserve - CALA Technology Infrastructure 549
13A.1 Overview
A. Objective: This document defines the requirements and recommendations

for technology related passive, low voltage, and facilities systems.
B. IT Continental Supplement: In order to concisely address continental

conditions, project variables and the fast pace of technology change, an IT
Regional Supplement and Global Property Network Standards (GPNS)
document may be provided. The documents provided define MI
requirements and details network requirements for physical infrastructure,
cabling, system specifications and related criteria. MI provides the current
edition of the IT Regional Supplement and assists with customizing the
regional requirements to the project.
C. IT Updates: The technology requirements are current as of the publication

date. However, due to the length of project design and construction
schedules and the fast pace of technology change, updates are required.
Verify that the project conforms to the current brand and technology
standards to avoid procurement of obsolete or inappropriate equipment and
systems that are unable to support the property opening.
D. Multi-Use Projects: This document defines systems for a single use, stand-
alone project such as a hotel or residence. When the project includes more
than one building type and ownership, consult with your IT Openings Lead
(ITOPL) to determine the appropriate degree of technology integration or
separation.
E. Industry Standards:
1. Reference Standards:
a. American National Standards Institute (ANSI)
b. Telecommunications Industry Association / Electronics Industry

Alliance (TIA / EIA):
• TIA / EIA-568-A-B, Commercial Building Telecommunications
Cabling Standard
• TIA / EIA-568-B.3-1, Optical Fiber Cabling Components Standard:
Addendum 1 - Additional Transmission Performance Specifications
for 50 / 125 micron Optical Fiber Cables
• TIA-492AAAC, Detail Specification for 850-nm Laser Optimized, 50-
micron Cladding Diameter Class Ia Graded-Index Multimode Optical
Fibers
• TIA / EIA-569-A, Commercial Building Standard for
Telecommunications Pathways and Spaces
550 Technology Infrastructure Ritz-Carlton Reserve - CALA marriott international. all rights reserved. August 2021
• TIA / EIA-606, The Administration Standards for the
Telecommunications Infrastructure of Commercial Building
• TIA / EIA-607, Commercial Building Grounding and Bonding
Requirements for Telecommunications
c. American Society for Testing and Materials (ASTM)
d. Building Industry Consulting Services International (BICSI)
e. Federal Communications Commission (FCC):

• FCC Part 15 (addresses electromagnetic radiation)
• FCC Part 68 (connection of premise equipment and wiring to the
network)
f. Insulated Cable Engineers Association (ICEA)
g. Institute of Electrical and Electronic Engineers (IEEE) 802.3ae, Media

Access Control (MAC) Parameters, Physical Layer and Management
Parameters for 10Gb / s Operation
h. National Electric Code (NEC)
i. National Electrical Manufacturers Association (NEMA)
j. National Fire Protection Association (NFPA 70), Underwriters Lab (UL)

and Governing Building Codes
F. Payment Card Industry (PCI): The PCI Data Security Standard is a mandatory
global set of requirements for any organization that stores, processes or
transmits credit card data.
• For more information about PCI DSS, see the following website:
https://www.pcisecuritystandards.org
• The infrastructure design and implementation must comply with the latest
applicable PCI standard.
G. Physical Requirements: Security Requirements - Restricted Areas

(Computer Room, Wiring Closets and other)
1. Restrict access 24/7 to a defined, limited set of authorized

individuals with a job-related need for access.
2. Restrict access using electronic badge readers or access control

mechanisms that require proof of authorization and that can be audited.
Access mechanisms must be capable of:
• Identifying and tracking time periods of access of authorized
individuals.
• Generating audit records of access that can be reviewed at a later date.
• Removing access when individuals no longer require it due to role or
employment transitions.
3. Locate servers in restricted areas. Locate other devices in restricted areas

except where there is business need.
4. Secure and retain records of access for at least two years or otherwise as
required in Marriott Enterprise Records Management Policy (MIP-15).
5. Computer Rooms must be constructed so that walls fully attach to

ceilings and without gaps that can be breached.
6. Implement video or web camera monitoring of any openings or entrances

(such as unsecured ducts, gaps, or crawlspaces) other than the main
door.
7. At co-owned properties in which computer rooms are shared, not

exclusive to Marriott, all Marriott Devices and any Information Assets
must be kept within locked cages or cabinets accessible only to
authorized associates.
13A.2 Wired LAN
A. Overview:
1. Two general network Lan designs utilized for data and voice networking.
a. Switch Based Ethernet Network: The traditional design using Fiber

optics for vertical cable runs for the network’s backbone and copper
cabling, for horizontal runs from the network’s backbone to the user
access points.
b. Gigabit Passive Optical Network: A network design using a point-to-

multipoint access mechanism and passive splitters in the fiber
distribution network, enabling one single monomode fiber feed from
Fiber Backbone to the Optical Network Terminal (ONT) located in or
near the user access points. Consult with the ITOPL to determine
whether to implement GPON.
2. Vertical cabling: Fiber Backbone can support both Traditional switch

infrastructure and GPON designs, but the traditional switch infrastructure
requires dedicated fiber pairs from the core switch to each edge switch;
while the GPON only require a strand fiber to a splitter.
3. Horizontal Cabling: Provide connectivity from the fiber backbone to

public spaces and guestroom devices where required. This can be done
with a traditional switch Infrastructure or GPON. Daisy chain network
design is not approved.
4. Isolated Networks: Please refer to ITOPL for additional network
requirements.
B. Cable Types and Requirements:
1. Switch Based Ethernet Network: Cat6a minimums, no daisy chaining,

maximum run length of 90m.
2. Gigabit Passive Optical Network: single/multimode, maximum 16 split.
3. Wall Plate and Patch Panel Labelling Requirements: Labels must be of a

size that is easily readablewith a font size of no less than 12 point.
• Lettering is in upper case for clarity.
• Recommendedfonts are Arial or Courier.
a. Patch Panel / Wall Plate Labeling Standard
C. Network Equipment:
1. Equipment: Active equipment must be an approved and certified

product in accordance with the GPNS approved hardware list. The
engagement of an approved GPNS supplier will provide the necessary
details with brand and model specifications as not all GPNS vendors
support the entire portfolio of approved network hardware.
2. Power requirements: Provide ONTs in Bedrooms with battery

backup/UPS.
3. Positioning: Review active network equipment placement and

positioning with IT Openings Project Lead.
13A.3 Wireless LAN
A. General: Provide wireless LAN coverage for guest Internet access in

guestrooms, public areas such as Meeting Spaces, Food & Beverage, Lobby,
Pools, Fitness, etc., and employees with access to business applications in
public and back-of-house areas required to support business applications.
Wireless LAN must be installed by Global Property Network Standards (GPNS)
Certified Provider according to latest Global Property Network Standards.
Contact your IT OpeningsProject Leadfor a list of GPNS Certified Providers in
your area.
B. Site Surveys: Mandatory wireless site surveys by MI’s certified GPNS

systems provider are needed to ensure compliance with the actual GPNS
signal strength coverage standard. The initial site survey can be performed
using analytical tools to determine Access Point placement, this information
is used by owner to go for tender for cabling works and by the contractors to
determine the scope of the cabling works. The second site survey must be an
active survey using approved site survey tools (as defined in the GPNS
Wireless Requirements) to determine if the originally, virtually determined,
Access Point placement results in the desired brand standard signal strength
and coverage requirements.
C. Wireless Requirements:
1. Minimum Public Space Wi-Fi Coverage Requirements
2. Minimum BOH Wi-Fi Coverage Requirements
13A.4 Cellular Phone Coverage
A. General: In countries where available, provide multi-carrier cellular service

with 3G / 4G / 5G network coverage in public areas, administrative areas,
guestrooms and meeting spaces.
1. Cellular Signal: Ensure coverage for major cellular telephone service

providers in guest and administrative office areas.
2. Distributed Antenna System (DAS): Provide DAS in properties where there

is poor cellular coverage from the outside cellular networks.
3. Complete a virtual wireless survey, based on design drawings, to

perform a preliminary review of the GSM 3G/4G/5G coverage in the
building. Results of analyses in the design stage lead the implementation
of DAS solution and placement of Antenna.
13A.5 Cable Termination Points
A. General:
1. Termination Points Table provides information on the minimum number

of cabling access point or “drops” needed per area to meet current IT
infrastructure requirements. Validate termination points with ITOPL.
B. Network Cabling and Power Outlet Termination Points:
C. Termination Points Table - continued
D. Phone Only Locations
1. House Phones including:

• Lobby Lounge
• Guest Floor Lounge
• Spa - Men's Lounge
• Spa - Women's Lounge
2. Lobby:
• Lobby Lounge
• Guest Elevator Lobbies (including all floors)
3. Recreation:
• Pool Telephone
• Spa Reception Area
• Exercise Area
• Movement Studio
4. Meeting Spaces:
• Boardroom
• Pantries
• Banquest Storage
5. Employee Facilities:
• Lounge / Breakroom
• Locker Rooms
6. Back of House (BOH):

• Service Elevator Lobbies (all floors)
• Storage Areas and Store Rooms
• Elevator Machine Room
• Fire / Engineering Command Rooms
7. Back of House (BOH):

• Purchasing / Receiving Areas
• Loading Dock
13A.6 Facilities - Information, Commmunications &
Technology Room
A. General:
1. Provide a safe and secure location for servers, PBX and networking
devices.
2. Security / Access Control: See <16>.
a. Provide access doors to the Computer / Telecom Rooms with an

approved digital interrogative lock system. PCI standards require
audit logs for 90 days. If locks with a 90-day log cannot be procured,
then purchase locks with audit logs that are downloadable to a PC.
b. Provide Video Surveillance System (VSS) camera so it has a clear view

of individuals accessing and working in the facility space. Purchase
VSS camera system with 30 days video storage. Video backups must
be kept for 90 days, or the longest period allowed by local privacy
regulations. Position camera so video can clearly identify a person
entering and exiting the computer room and install the camera so it is
tamper proof.
B. Location:
1. Avoid locating Computer / Telecom Room against outside wall and

exterior windows to avoid unauthorized access.
2. Account for flooding and locate above the flood plain or storm surge
level; always above the building ground floor.
3. Avoid locations under housekeeping, kitchens, guestroom water pipes

and areas that are prone to water flooding.
4. Do not use Computer Room as office space. Provide separate System

Manager’s office and locate nearby or adjacent to computer room.
5. Avoid locations within 10 m (33 ft.) of water pipes, except for fire
sprinklers. Locate away from sources of electromagnetic interference
(EMI and radio frequency interference (RFI) such as transformers, copiers,
radio transmitters, source of microwave transmissions, electrical motors,
electrical ballasts, etc.
C. Room Design:
1. Size the computer room to accommodate back office computing, PI /

GPNS network, television, and telephone system head end equipment.
2. Fire stop conduit and cable penetrations.
3. Doors:
a. Width: Use 1.1 m (3'-6") door to allow for equipment. Do not use pair
of doors.
b. Provide with swing action, self-closing mechanism and hinged on the

interior.
c. Provide with perimeter dust seals to maintain a dust free

environment.
4. Floors, Walls & Roof: Do not permit floor and roof openings that could
provide computer room access or circumvent security systems and
access controls.
a. Flooring: Resilient tile, anti-static material or sealed concrete.
b. Walls:
• PCI Standard: Provide solid walls, concrete or masonry on all four
perimeter walls extending continuously from floor slab to structure
above and sealed to avoid unauthorized access.
• Design and provide exterior, above and below grade, wall
construction that prevents moisture penetration.
• Paint interior walls white.
5. Window & Wall Openings: No external windows and other openings are
permitted within Computer / Telecom Room unless governing codes
require natural daylight or ventilation.
6. System Manager’s Office: Locate separate from the Computer / Telecom

Room.
a. Work Stations: Provide space for four standard work stations with
continuous counter and accessible overhead storage cabinets.
b. If adjacent to Computer / Telecom Room, separate from equipment

area by soundproof window and door that limits office noise exposure
to 90 dBA.
D. Size / Area:
1. Ceiling Height: Minimum 2.4 m (8 ft.), refer to ITOPL
2. Provide minimum clearance of 1.2 m (4 ft.) on all sides for equipment and
personnel. Provide space for separate racking of telecom equipment
from other computer equipment. Including fire retardant plywood for
hanging of telecom punch board (Telco, Ptt, MPOE, PBX, MDF).
3. Minimum Area: 10 m² (108 sq.ft), refer to ITOPL for layout and space
planning
4. See the example layout of the Computer / Telecom Room.
E. Rack Systems: Racks securing property systems are always locked.

Computing equipment is installed in secured, lockable racks.
F. Cabling:
• Fire stop conduit and cable penetrations.
• If a raised floor is not possible, install ladder racks for cable management
within the room.
G. HVAC System Requirements: For HVAC requirements, see <15A>.
H. Electrical: For general electrical requirements see <15C>.
1. Power for server equipment is a dedicated feed from the emergency

distribution switchboard through one or more UPS units for continuous
power in the event of a power failure.
I. Grounding:
1. Provide proper grounding in accordance with TIA / EIA-607

Telecommunications Bonding and Grounding Standard, the current
National Electrical Code and applicable governing regulations.
2. Appropriate grounding is required for racks, cabinets, raceways, cable

trays and associated hardware that have the potential to act as a current
carrying conductor.
J. Lighting: Provide rooms with emergency lighting systems. See <15C>.
K. Fire Protection & Life Safety:
1. For Fire Protection & Life Safety measures, see <14>.
2. Provide wire basket guards over fire sprinklers to avoid accidental

contact and discharge.
3. For larger Computer / Telecom rooms, consider providing a

dedicated water mist sprinkler system to minimize water damage to
equipment.
L. Computer / Telecom Room for approximately 300 Room Property - Example

Plan
13A.7 Intermediate Distribution Frame (IDF)
A. General: Locate closets throughout the property as needed to distribute

cabling within distance guideline limitations.
1. Locate IDF closets with direct access from public or back of house areas
and not in or through guestrooms or other areas where access might
disturb guests.
2. Locate IDF closets away from dust producing areas such as laundry, linen
closets and other potential areas of towel lint and fibers.
3. IDF closets must be lockable and robust key management process needs
to be in place. PCI standards require audit logs for 90 days. Secure room
with a mortise interrogative lock system with audit trail (RFID type lock)
compatible with the guestroom system or to provide locks with audit logs
that are downloadable to a PC.
4. GPON: IDF closets are not required unless remote powering of the ONTs
from the IDF is required as part of the overall GPON design. Lock system
without audit trail is acceptable. Access to splitters must still be restricted
by lockable cabinet or closed room.
B. Size: Provide IDF closets based on the quantity of cable terminations

dropped to each closet.
• Sizing recommendation for closet to support a 100 outlet locations (1.8 x
2.4 M).
• Ceiling, door, and flooring requirements (2.7 M tall, no drop ceilings, .9 X 2
M door with electronic lock and concrete floor)
C. Interior Finishes: Provide interior finishes to minimize dust.
D. Lighting: 550 Lux (50 fc) minimum, measured 0.9 m (3 ft.) above the floor
E. Electric Power: For electrical requirements see <15C>.
F. HVAC System: For HVAC requirements see <15A>.
G. Fire Protection & Life Safety: Provide wire basket guards over fire sprinklers
(see <14>) to avoid accidental contact and discharge.
13A.8 Facilities - Front Desk
A. Host & Experience Ambassador: Because of different computer equipment

design and constantly changing form factor of computers, printers and
peripherals, contact the ITOPL for the current specifications.
1. Network Termination Points: Provide RJ45 cable terminations for each

network connected device.
• Locate termination points at the upper half of the desk, out of guest
sight, and located where the cables are connected to key card encoder,
credit card terminals, phones and other devices. Where Guest facing EMV
Payment Terminals will be used, ensure one termination point is on the
guest side of the desk within their reach.
• Termination points are also located at the lower half of the desk for
computer and printer access.
13A.9 Master Antenna Television System
A. IP TV Solution: Consult you ITOPL for specifications if you are implementing

an IP TV solution.
B. Features & Functions:
1. Television Channel Sources: Provide programming from multiple signal

sources, over the air antenna, satellite and cable. Current channel lineup
standards and approved entertainment system providers list can be
obtained through your ITOPL.
2. MATV System Rooms: Provide headend equipment in an enclosed, air

conditioned, secure room.
a. Room Locations:
• When the property utilizes antennas to receive the off-air
programming, locate the headend equipment room within a 61 m
(200 ft.) run of cable from the equipment to antennas.
• If the property utilizes local cable for the off-air local programming,
locate the headend equipment room near the A/V equipment room or
near / in the property’s computer equipment room.
• Co-locating the MATV headend with the property computer and / or
telephone equipment is acceptable.
• If the headend is not located in the Telecom Room, provide
ethernet links from the MATV to the Telecom Room.
b. HVAC System: For HVAC system requirements see <15A>.
C. Distribution Locations:
1. Final locations to be confirmed by operations, Brand leader, and Interior

Design.
a. Public Areas: Include but not limited to Lobby, Elevators, Seating

Areas; observe local licensing regulations for available channels and
business terms.
b. Business Center
c. Food and Beverage areas (including lounges)
d. Recreation spaces, Fitness equipment and Spa when applicable.
e. Retail areas
f. Event / Meeting Space equipment rooms (coordinate with A/V

systems)
g. Guestrooms: One per Guestroom, and in each bedroom in suites
h. Executive Office / Sales offices
i. Employee Dining
j. Engineering: For maintenance and service purposes
D. Entertainment System Headend Requirements:
1. Headend Requirements for Entertainment System: System integrator

provides the following.
• One or more dish antenna, to include hardware, coaxial cables, and
related electronics following site work completion, and prior to project
completion.
• One or more master antennae (as necessary for reception of various
locally-broadcast digital channels); including hardware, coaxial cables,
and related electronics following site work is completion, and prior to
project completion.
• Ground system antennae and devices in compliance with NEC Article
810-15, 810-21, 820-100, and governing regulation.
• Set top box equipment in guestroom and public spaces (validate
requirement with ITOPL).
• If applicable, provide a signal distribution for fitness equipment.
13A.10 Property Systems & Applications
A. Standards: Refer to the Technology Guide and your IT Openings Project Lead
for standards.
13A.11 Telecommunication (PBX & Voice) Systems
A. General: MI criteria requirements for telecommunications focus on three

functional areas, telephone, voice mail, and call accounting systems. Comply
with the following.
1. Only MI approved externally hosted telephone, voicemail and call

accounting systems and related equipment are to be installed in Marriott
properties. For managed properties, systems installation is performed by
a MI approved service provider.
2. Include guest initiated auto wakeup call services.
3. Program is in compliance with MI’s Emergency Standards
4. Property ownership purchases the telecommunications equipment and

services.
5. Include music on hold
6. Major components of the telephone system are on a maintenance

agreement and monitored by the maintenance provider.
B. Equipment:
1. Telephone system equipment is supported by a 2-hour minimum UPS

end to end including IDF switches and POE to the analog / VOIP / SIP
telephones in the guestrooms.
2. If telephone equipment is not installed in property computer room, the

location shall meet the environmental standards specified by equipment
manufacturer.
3. Refer to IT Openings Project Lead for approved PBX, voicemail and call
accounting product.
4. Telephone Handsets: Refer to IT Openings Project Lead for approved

models.
C. Facilities: Refer to IT Openings Project Lead for operator room layout and
configuration.
13A.12 Systems Criteria - PABX
A. Systems Criteria: On-premise, Hosted, or Cloud based PBX
B. Telephone Systems Criteria
C. Systems Criteria
13A.13 Acronyms
A. The following are typical acronyms used in this Chapter and others of
this Design Standard.
B. IT Acronyms
audio / visual
designstandards
Table of Contents
13B.1 Overview 570

13B.2 Acoustics - General 571
13B.3 A/V Systems - General 573
13B.4 Systems Infrastructure 574
13B.5 Background Music (BGM) 578
13B.6 Food & Beverage (F&B) Systems 581
13B.7 Specialty Entertainment & Performance Spaces 583
13B.8 Fitness Center / Recreation 588
13B.9 Spa Systems 589
13B.10 Event & Meeting Space Systems 591
13B.11 Document Submittals 603
13B.12 Warranties: 604
definitions
without exception
or best practice

Marriott.
August 2021 marriott international. all rights reserved. Ritz-Carlton Reserve - CALA Audio / Visual 569
13B.1 Overview
A. Program: Provide audio and visual systems to enhance the sound and
information system environs for guests, customers and employees in public,
recreation, event and function spaces, guest accommodations and specific
BOH areas.
B. Standards:
1. Design sound systems in compliance with accepted best practices

published by:
a. InfoComm International (InfoComm)
b. National Systems Contractors Association (NSCA).
2. C a b l i n g : I n s t a l l i n f r a s t r u c t u r e c a b l i n g i n c o m p l i a n c e w i t h
manufacturers’ recommendations, NEC, BICSI, NFPA and accepted best
practices as published by the International Communications Industries
Association (ICIA / InfoComm) and NSCA)
C. Abbreviations & Definitions:

• BICSI: Building Industries Communications Systems Institute
• DRM: Digital Rights Management
• DSP: Digital Signal Processing / Processor
• HD: High Definition (video or television)
• HDMI: High Definition Multimedia Interface
• MATV: Master Antenna Television System
• NAB: National Association of Broadcasters
• NEC: National Electric Code
• NFPA: National Fire Protection Association
• PPV: Pay-per-view System
• SD: Standard Definition (video or television)
• UL: Underwriters Laboratories
D. Fire & Life Safety Alarms: See <14>.
1. Coordination: The sound system is a completely independent system not

associated with nor connected to the fire alarm and life safety systems,
and does not transmit fire and life safety alarms and messages.
2. System Shut Off: In the event of a fire or life safety alarm, design the
sound system to deactivate, utilizing shunt-trip breakers or latching
power contactors in the equipment rack.
570 Audio / Visual Ritz-Carlton Reserve - CALA marriott international. all rights reserved. August 2021
13B.2 Acoustics - General
A. Acoustical Planning:
1. Acoustic characteristics and interior design of event spaces are

essential to creating successful function spaces and providing guest
satisfaction.
2. Noise Criteria (NC): Measure and calculate the background noise

levels expressed as NC. This mechanical noise level indicator only
includes the energy or sound pressure levels of frequencies between 125
Hertz and 4,000 Hertz.
3. Excessive background noise, reverberation, echoes and unwanted

sound from adjacent spaces interferes with the guests’ ability to
decipher the spoken word, comprehend sound delivery and minimize
audience stress.
4. Include an acoustical consultant on the design team to properly interpret

and guide implementation of these requirements and assist in
professional quality sound production.
B. Background Noise:
1. Maximum Levels of Background Noise:

• Ballrooms: NC 35
• Meeting Rooms / Breakout Rooms: NC 35
• Boardrooms: NC 25
• Pre-Function: NC 40
• Open Breakout Areas: NC 40
• Event Hub: NC 35
• VIP / Green Room: NC 35
2. HVAC Systems: Design HVAC systems (see <15A>) to minimize unwanted

background noise into meeting spaces.
a. Do not locate noisy HVAC devices in ceiling spaces and on event

space roofs.
b. Select quiet supply diffusers in compliance with ASHRAE

guidelines for noise control.
C. Echoes: Large, acoustically reflective (hard) surfaces, particularly in

event spaces, create echoes.
1. Properties: When the distance between the sound source and the
reflective surface increases, the echo becomes more distinct.
a. Large rooms are susceptible to echo problems.
b. Live bands and productions with staging and high-level portable
sound systems exacerbate echo problems because speakers direct
much of the sound energy toward side and rear walls.
2. Specular Reflections (echoes): Avoid in event spaces.
3. Absorptive Surfaces: Provide wall surfaces that are properly designed

with diffusive and absorptive elements to reduce or eliminate echoes.
D. Reverberation Times:
1. Sound Energy: Measure in seconds (RT60) for sound energy to decay

60 dB from its original energy level.
2. Average Reverberation Time - Maximums:
a. Ballrooms / Function Spaces: RT 60 = 1.2 seconds, with combined

salons and average between 500 Hz and 4,000 Hz.
b. Meeting Rooms / Breakout Rooms / Boardroom / VIP Room: RT 60 =

0.8 seconds.
c. Pre-Function / Open Breakouts: 1.5 seconds.
3. Cause: Interior space volume effects reverberation. Large rooms

with high reverberation create potential problems.
4. Acoustical Treatment: Control reverberation with the proper

balance of absorptive, diffusive and reflective surface treatments. See
<6>.
E. Acoustic Isolation: Isolate the event, function and guest activity areas (see
<6>) from adjacent spaces such as public and service corridors, and other
adjacent noise producing spaces.
1. Sound Transmission Class (STC): Determine sound isolation quality

of architectural elements (walls, doors, operable partitions, etc.) by STC
rating.
a. Design conditions, such as large architectural elements require

high STC to compensate for vibroacoustic element behavior.
b. Large operable partitions require higher STC than smaller

partitions for the same installed performance.
2. Noise Isolation Class (NIC): Provide NIC field tests to evaluate and
document completed project spaces and the effectiveness of
architectural elements, demising fixed walls and partitions, and operable
partitions.
13B.3 A/V Systems - General
A. Audio: Provide the following.
1. Background Music: Audible instrumental music (no words or lyrics),

played at low-level, to provide auditory cues and subtle accompaniment
to guests throughout public spaces such as lobby, circulation, assembly,
activity areas, hallways and corridors, but not in guestroom corridors.
2. Foreground Music: More dynamic in character and entertainment

quality than background music and may include music with lyrics.
Typically played at higher audible levels in food and beverage venues,
event spaces and activity areas.
3. Customized music services or “music styling”, offers the following:
a. Customized programming or music channel playlists
b. A means of changing tempo and / or genre of music according to

different times in the day - also known as “day-parting
4. Sound Reinforcement: Provides amplification system for voice and music

sources and from A/V programs such as computers, video, audio tapes,
etc. Provide in event spaces and entertainment areas and designated
activity areas.
B. Digital Signage & Way-Finding: An “electronic reader board” or

“visual information system”. See .
1. Digital Signage: Provide to manage and display information relating

to events, food and beverage, and property activities through various
visual displays in public circulation, assembly and event spaces.
2. Way-finding: Provide to assist guests with event space locations,

schedules and information.
C. Guestroom Entertainment Systems: Provide television programming (local,

satellite and premium cable channels), music, property information (events,
F&B, information and local “barker” channel) and interactive games
programming. If required by the property, provide programming from related
facilities (convention centers, airports, universities), etc. Coordinate with
<7A> and <13A>.
13B.4 Systems Infrastructure
A. Audio / Visual Equipment Rooms: Provide dedicated, secure rooms to

accommodate sound system equipment.
1. Sound System: Locate A/V Equipment Room in a dedicated space on

same event space floor with primary door opening to the service corridor.
See example for room plan.
a. Sound System Equipment Room - Example Plan
b. Except for property LAN and telecommunications service IDFs,

do not locate other system equipment in the sound system
equipment rooms.
c. Contain sound and telecommunications equipment in totally

enclosed and lockable steel equipment cabinets.
d. If equipment room serves A/V and telecommunications

equipment, separate the equipment with a fence and lockable door to
protect the telecommunications equipment while maintaining access
to A/V equipment.
e. Do not allow equipment in ceiling space that requires

maintenance, adjustment and service, which may leak or produce
condensation.
f. When event spaces are remote from the equipment room,

provide a large touch screen control panel in a secure enclosure in the
service corridor associated with the equipment rooms.
g. A/V Equipment rooms are not intended for portable A/V
equipment storage, but may serve as department offices.
h. Finishes:
• Sealed floor
• Painted walls
• Lay-in ceiling
i. HVAC: Provide an enclosed air conditioned, secure room. Design

to maintain a temperature between 10 to 27 C (50 to 80 F) with 30% to
75% relative humidity, non-condensing. See <15A>.
B. Systems Distribution:
1. Raceways: Provide pathways, including conduit, pull boxes and

cable trays to contain and manage the A/V and telecommunications
cabling. See example A/V Infrastructure Diagram.
a. Accessible Raceway: Provide to permit maintenance and cabling

infrastructure upgrades to accommodate future requirements.
b. Protection: Provide raceway elements to physically protect

cables, accommodate servicing and replacement, and provide
electromagnetic shielding to minimize system interference.
c. A/V Infrastructure - Example Diagram
2. Conduit:
a. Location: Provide conduit from sound system input and control

devices. Extend conduit from the device backbox above the cable tray
so the cable is continuously protected.
b. Flexible Conduit: Not permitted. Provide ferrous and thin wall or

rigid conduit.
c. Sweep Bends: Provide conduit serving network cabling with

“sweep bends” to permit ready maintenance and installation of
future fiber optic cabling.
3. Cable Trays: Provide cable trays to collect cables from input, control
devices and from speakers. Route cable trays to equipment room.
a. Location: Attach cable trays to wall or center support to permit

easy system cable maintenance, additions and upgrading.
b. Dividers: Provide cable trays with ferrous dividers to separate

circuit levels.
c. Cable Tray Wiring Distribution - Example
4. Open Wiring: Utilize accessible ceiling space for speaker and control
circuits only. Support open wiring with “J” hooks at 1.5 m (5 ft.) on
center maximum.
5. Floor Boxes:
• Technical and Show Power: Provide connections in floor boxes
intended to service primary staging and A/V technician operating
locations.
• Conduit: Provide conduit from floor and wall mounted sound system
input, control and AVnet panels and devises. Conduits extend from the
device back box to above the cable tray so cables are continuously
protected.
C. Power & Grounding Service: Provide power for the sound system A/V
equipment racks and electric outlets in the Sound Equipment Room from a
dedicated single phase, same phase isolated ground panel (the “Technical
Systems Power Panel”).
1. Power Panel: Equip with an isolation transformer and a Faraday

shield, derived neutral and isolated ground tied back to the main building
ground grid with a dedicated, large gauge cable. See Technical Systems
Power and Grounding Diagram - Example
2. Main Sound System Audio Ground: Provide a dedicated high quality,

chemically charged, non-sacrificial technical ground to provide an
impedance to earth of less than 5 ohms (such as Lyncole Industries XIT
ground rod). Equivalent grounding schemes may be considered if
performance is a proven equivalent for the required system.
3. UPS (Uninterruptible Power Supply): Equip the sound system with a

UPS to protect the programming and control and the DSP systems
settings. Amplifiers are not connected to UPS.
4. Electric Power Outlets: Provide adjacent to sound system input

plates and A/V network connector panels in event spaces.
a. Technical Systems Power & Grounding - Example Diagram
D. Telecommunications: See <13A>.
1. System Interconnections: Provide connections to telephone services, tie

lines and A/V network patchbays.
2. Property Internet (PI): Provide PI connections and a variety of

telecommunications services (house phone, DID, POTS, T-1, ISDN etc.).
Patch the services into the A/V network to serve guests’ requirements.
3. Internet (PI) Connection: Provide to control system for remote

monitoring, operation and maintenance. See <13A>.
13B.5 Background Music (BGM)
A. System - General: Provide background music to public spaces such as lobby,

circulation, event / assembly and activity areas.
1. Location: Co-locate BGM equipment with the main event space

equipment, where possible. Where impractical to completely centralize
the systems, interconnect the remote equipment with the central
equipment to accommodate centralizing the BGM sources to centralize
the systems master control.
2. Quality: Provide commercial quality equipment, materials and

components designed for continuous use. Consumer quality components
are not acceptable.
B. Features & Functions:
1. Music Sources: Provide BGM from a subscription music service that offers
programming or playlists of music channels, and a means of changing the
tempo and / or genre of the music according to different times of the day.
a. Deliver subscription music services through telephone, PI, cable, or

satellite. On-site BGM sources utilizing media such as cassettes, tapes
and CDs are not permitted.
b. Provide “day-parting” BGM programming so property

management can pre-arrange music changes according to time of
day. Programming changes occur automatically and do not require
operator intervention or action.
2. Controls: Provide independent music volume controls for each distinct

property area.
a. Location: Provide controls at the primary equipment rack or

locally. Where local control is appropriate, conceal controls from
public view.
b. Example: Front Desk / Reception area local control to permit

employees to adjust the volume at night. Controls are automatically
reset to a pre-defined volume level and music source before morning
activities begin.
3. Speakers:
a. Types: Speaker types vary according to the architecture and

interior space design. Interior spaces may utilize an array of ceiling
speakers, self-contained speakers, planter speakers, etc.
b. Location: Conceal speakers wherever possible while providing
consistent, low-level BGM coverage.
C. Areas Served by BGM: Provide a continuum of low-level BGM throughout the

public assembly and circulation spaces.
1. Acoustic Zones: As a design principle, ensure that guests are not able to
hear more than one music source at any time, in public spaces.
2. “Buffer” Zones: Provide quiet areas or use noise such as water feature
sounds to acoustically isolate an area to accomplish the buffer effect.
Example areas are food and beverage venue entrances and courtyard /
outdoor activity areas.
3. Locations: Provide low-level BGM to the following areas:
a. Public assembly and circulation areas - not guestroom corridors.
b. Lobby and front desk areas with independent volume control behind
front desk or in immediately adjacent BOH area.
c. Porte Cochere: Same programming as lobby area.

• In Porte Cochere less than 6.1 m (20 ft.) high, provide speakers or
conceal in planters or adjacent landscaping.
• At busy urban sites, where traffic noise is significant, no BGM is
required.
d. Public Restrooms: Same programming as adjacent areas. Typically,

speakers are tapped to provide a lower volume than speakers in
adjacent circulation area.
e. Elevator Lobbies & Foyers:

• Main Floors: Same programming as adjacent lobby and circulation
areas.
• Guestroom Floors: Provide only in high-rise projects. Do not locate
speakers within 12.2 m (40 ft.) of guestroom entrance doors.
f. Retail Areas: Same programming as adjacent lobby and

circulation areas.
• Provide each retail space with an independent volume control.
• In themed retail areas (example golf shops, spa shops), provide
program selections from a dedicated subscription music source in
addition to volume control.
g. F&B: Provide BGM to F&B areas with at least one independent,

dedicated channel of music from the subscription music service. Each
F&B area can select from this source, or the main property BGM
sources. See F&B section below.
h. Event Spaces: Provide BGM to Event Spaces with a minimum of three
independently selectable channels of music from the subscription
services so each separate area may select from these sources. Also,
provide a line-level input on the patch panel to permit the use of
auxiliary music sources
i. Pre-function Areas: Same programming as the adjacent lobby and

circulation areas. See Event Spaces, below for other requirements.
j. Courtyards – Indoor: Conceal speakers in planters or landscape areas.

• When a functional part of an adjacent food and beverage or activity
venue is provided, design and connect system speakers to the
venue’s BGM / foreground music sound system with independent
volume controls.
• Guests are not to hear more than one music source at any time in
public areas. Provide through interconnecting program switches or
through control system programming. Utilize buffer zones to
accomplish this effect.
k. Courtyards - Outdoor: Conceal speakers in landscape areas.

• When a functional part of an adjacent food and beverage or activity
venue is provided, design and connect system speakers to the
venue’s BGM / foreground music sound system.
• Provide a local input to feed the courtyard sound system with tie
lines to the central sound system room.
l. Outdoor Circulation Areas: Conceal speakers in landscape areas.
m. Bridges or Walkways to Adjacent Facilities: Conceal speakers in

landscape areas, under bridges and in overhead covered structures.
13B.6 Food & Beverage (F&B) Systems
A. Sound (Audio) - General: Provide background and foreground (as applicable)

music entertainment in F&B areas (see <3>) to complement the atmosphere
developed by interior design and operator.
1. Local Controls: Provide in each area and in each venue, out of guest view.
Verify with MI if locking required to avoid unauthorized access.
2. Location: Where practical, co-locate equipment for background

music with the main event space sound systems.
3. Controls: In each area with BGM, provide local controls for staff access
only and conceal controls from public view.
• Locate controls in the controlled space so staff can hear sound
adjustments.
• Provide program control selection and volume control.
• Verify with MI if locking required to avoid unauthorized access.
4. Background Music (BGM): Provide dedicated BGM channel from the

subscription music service for themed entertainment and F&B areas. Do
not provide local music inputs, such as CD or iPod/MP3 players.
5. Other: Consider more advanced A/V entertainment requirements.

See the applicable Brand Food & Beverage Concept Report for specifics.
B. Features & Functions: Coordinate with <3>.
1. Three Meal a Day & Fine Dining Restaurants: Provide BGM throughout
seating areas.
2. Private Dining: If a seating section is designated for Private Dining,

provide a local speaker level volume control for that area.
3. Lobby Lounge / Bars: Provide BGM and foreground music throughout the
seating areas.
a. Provide zoned local volume controls and a music source selection

control behind the bar.
b. If television entertainment is required, provide sufficient

televisions to permit most of the seated patrons to view a screen
without having to turn away from their table guests.
c. Provide current technology, professional quality displays with non-

glare or anti-glare viewing surfaces and third-party RS232 and
Ethernet (cable) control.
d. Provide a digital media server and control system with satellite /
television tuners behind the bar and connect to sound system.
e. Locate a touch screen control panel behind bar and at host

stand.
4. Piano Bars: When a piano is included in a lounge or bar area

concept, provide a contact microphone in the piano to provide live sound
to the system.
a. Control Panel: Provide a small control panel located at, on, or

near the piano that includes a switch to turn on / off the local
background or foreground music and a volume control to adjust the
level of piano music.
• Control activation causes the music to ramp up or down over a 10
second period, not simply to switch on and off.
• Provide an identical panel as described above behind the bar to
permit bartender to control volumes from piano and BGM and
foreground music sources.
b. Piano, Vocalist & Combo: When piano entertainment is

anticipated to include a vocalist or small combo, provide one or two
more microphone jacks for the piano microphone.
• Provide a small, portable sub-mixer located at the piano to permit
the combo musicians to sub-mix their instruments.
• Provide bartender panel with three volume controls; one for the
piano, one for the vocalist and one for other instruments.
• When a piano is located near a F&B venue, provide the piano as a
music selection for each venue.
• Provide the piano with a digitally controlled player piano.
5. Pool Bars: Provide BGM and / or foreground music with the main
programming source located at the central control room. Provide zoned
local volume controls and source selection controls behind the bar.
a. When the pool complex is significant, provide a dedicated feed

and channel from the central music server with a local control panel
to permit adjusting the music server for this area. When this feature is
included, interconnect adjacent activity area sound systems so the
same music programming is played throughout the pool area.
b. Locate and contain A/V equipment serving pool areas in an

enclosed, air conditioned, clean, dry and secure space or provide a
self contained, environmentally sealed and conditioned equipment
rack for the system equipment.
13B.7 Specialty Entertainment & Performance Spaces
A. Program: Certain F&B areas can be designated as possible specialty

entertainment and/or performance spaces. Audio/Video Systems in these
areas have elevated performance requirements.
B. General System Requirements:

• Specify premium, professional grade loudspeakers and electronics
components. Consumer lines are not acceptable, except in very limited
special cases and need to be approved in advance.
• For high performance audio systems, place the processing and
amplification racks as close as possible to the loudspeakers.
• Avoid speaker level runs longer than 100ft (30m). Use heavy gauge speaker
wires 10AWG (5mm2) and 8AWG (8mm2) for longer runs and for low
frequency reproducing loudspeakers and subwoofers.
• Use amplification rated at 1 to 1.5 times the transducer rating.
• Set limiting to not exceed rated transducer power.
• Use separate DSP outputs for speaker locations that might require time
alignment, even if they exist in the same volume zone.
• If using amplifiers with signal processing built in, use discrete DSP outputs
for volume and source zones.
• Provide one CAT6 data tie per venue to DSP processors system network for
use during system tuning and as a utility line later.
• Provide a control computer running the latest version of the DSP control
software.
1. Acceptable Brands of Loudspeakers:

• EAW
• Tannoy Professional,
• JBL/Harman Pro
• Renkus Heinz
• L-Acoustics
• D&B
• Martin Audio
• Brand-approved other
2. Acceptable Brands of Amplifiers:

• Crown
• QSC
• Lab Gruppen
• Yamaha Pro Audio
• Brand-approved other
3. Acceptable DSP platforms:
• BSS Soundweb London
• QSC Q-Sys
• Symetrix Symnet Edge
4. Control panel:
• Provide an easy to understand control panel for overall system
overview and control.
• Provide three levels of control: admin, technical user, F&B staff user.
• Admin has design and deployment privileges.
• Tech user has control of the whole system including storing presets,
changing user EQ, selecting sources
• F&B Staff user can recall presets, change music sources, mute
individual zones.
• Provide wireless access to control pages over a secure network. The
wireless controllers can include tablets, smart phones and laptops with
appropriate software.
C. Typical DJ Location: Coordinate DJ locations with the design team and verify
with MI.
1. Provide or request one 20A at 120V (or equivalent in locations outside of

the USA) AC power duplex outlet per DJ location. The power to come
from the same isolation transformer as the power for the AV racks.
2. For a typical DJ location, wall panel or floor box mounted panel to

include:
• Left and Right line level system inputs on transformer isolated XLR
connectors,
• 2x Audio Tie on XLR connector,
• 1x CAT6 Data tie,
• 1x RG-6 Video Analog or Digital (HD-SDI) Tie,
3. Tie lines to be brought to main AV location where tie lines from meeting
rooms, ball rooms and other production areas are landed. For DJ
locations where the maximum allowed length of copper-based wires is
exceeded, substitute with single mode fiber on ST connectors.
D. Typical Audio Production Connections:
1. Locations:
• In areas designated as live combo performance area (cabaret,
entertainment lounge) provide three 20A at 120V (or equivalent in
locations outside of the USA) AC Power circuits at the stage area and one
20A at 120V (or equivalent in locations outside of the USA) AC Power
circuit at the Front of the House location.
• Coordinate connectors on Front of House and Stage I/O panels with
Theatrical Lighting Systems.
2. For a typical live combo performance location, wall or floor box mounted
panel to include the following: At mix position:
• Left, Right, Low Frequency line level system inputs on XLR connectors
• 6x audio tie lines to stage
• 6x monitor mix inputs
• 1x Digital Audio connection to stage box system
• 1x Digital Audio connection for outside production company
• 1x CAT6 Data tie At the Stage:
• Left, Right, Sub Low line level system inputs on XLR connectors
• Microphone inputs quantity: 24 or more
• 6x audio tie lines to mix position
• 6x monitor mix inputs
• 6x speaker level monitor wedge output
• 2x Digital Audio connection to stage box system
• 1x Digital Audio connection for outside production company
• 2x CAT6 Data tie
E. Typical Video Production Conections:
1. If any of the Performance Venues includes video projection and live

camera locations, provide one 20A at 120V (or equivalent in locations
outside of the USA) AC Power circuit or power circuits as required by
specified projector or camera per location.
2. For a typical camera location, wall or floor box mounted panels include:
• 2x RG6 analog or digital video tie lines on BNC connectors
• 2x data tie lines on CAT6 connectors
• 3x single mode fiber pair (6 strand) tie lines on ST connectors
3. For a typical projector location, wall or ceiling mounted panels include at

a minimum:
• 2x RG6 analog or digital (HD-SDI) video tie lines on BNC connectors
4. For projector locations, wall or ceiling mounted panels may require

additional connectivity based on system configuration, distance and/or
control requirements: 3x single mode fiber pair (6 strand) tie lines on ST
connectors
• HDMI connector
• DVI connector
• RS-232 DB-9 connector
F. Broadcast Support System:
1. Coordination:
• Where broadcast production is to be accommodated, provide
professional grade communications infrastructure. Broadcast
Infrastructure to allow for direct connection of various production
locations.
• Determine and coordinate possible production truck location, usually
in the loading dock area.
• Determine and coordinate possible production show director
locations, usually near the function and performance venues.
• Determine and coordinate possible camera locations.
2. Provide locally prevalent broadcast grade infrastructure. Typical USA

broadcast truck connections are as follows:
• 1x 12 channel balanced audio tie lines on XLR and Whirlwind DT-12
Male and Female connectors
• 6x single mode fiber pair (12 strand) tie lines on ST connectors
• 12x RG6 analog or digital (HD-SDI) video tie lines on BNC connectors
G. Specialty Performance Entertainment Venues:

• Provide a sound system capable of normal operation at SPL of 110 dBA
(115 dBC) with at least 10dB of head room.
• Provide a system capable of reproduction of frequency range 30Hz-20 kHz
+/- 3dB over at least 75% of the floor area
• Provide production I/O at the stage and at possible FOH locations (see
13C.9 C for spec )
• If dedicated DJ Booth exists, provide DJ I/O in the booth (see 13C.9B for
spec).
• Provide digital audio snake system and digital audio mixing console for in
house production.
• Tie the house digital audio mixing system into the house DSP system.
• Provide digital audio snake infrastructure for guest act system. Possible
formats are Dante, AVB, MADI, Optocore, AES50. Select one most likely to be
used by local rental companies.
• Provide an SPL-sensing microphone connected to the system’s SPL
limiter. SPL limiter can be configured in the main DSP or through a separate
dedicated unit incorporated into the signal flow.
• If requested, provide live broadcast camera locations in the performance
venue (See Broadcast Support Systems spec 13C.9 D).
• If requested, provide drop down screen over the stage area and an HD
projector. Size the screen and projector according to best video design
practices per InfoComm & NSCA Standards.
• Provide combined audio and video system control on touch screens.
Additional control may be required for other systems such as lighting and
curtains as requested by the Design Team.
• Locate controllers in the Back of House areas. Coordinate locations with
the ID Team.
H. Penthouse and Premium Suites: Penthouse AV system to be usable as a

private party system.
• Provide high quality, multi-zone AV system with central control.
• Provide hand held remote controllers for TV’s and touch screen
controllers or tablets for overall system control, including TV’s.
• Coordinate AV control with in-room MATV systems. One remote for
everything in each room.
• Control system to control the AV system at a minimum and other systems
such as lighting, HVAC or curtains as requested by the Design Team.
• Provide at least one DJ location; Coordinate locations with the ID team.
• The sound system to be capable of normal operation at SPL of 95 dBA (100
dBC) with at least 10dB of head room.
• Use combination of ceiling speakers and subwoofers in the Living Room
and Dining Room.
• Use combination of sound bar or in-wall and ceiling speakers in the
bedrooms.
• Use ceiling speakers in the bathroom and corridors.
• Use surface-mounted speakers on the balcony/terrace, is applicable.
• Allow for free routing of audio and video sources (including DJ) to all
zones.
• Approved AV routing and control systems: Crestron, AMX, Extron
I. Sound Booth / Recording Studio: In projects where a sound booth or

recording studio is incorporated into a penthouse or Premium suite,
additional A/V requirements maybe needed. Consult with MI project team.
13B.8 Fitness Center / Recreation
A. Program: Provide BGM (background music) and foreground music to

complement the guest activities in various Fitness and Recreation areas.
1. Volume Controls: Provide for each activity area.
2. Location: When practical, co-locate the BGM equipment with the

main event space sound systems. Alternately, locate BGM equipment in a
staff lounge, telecom equipment closet or administrative office
associated with the Fitness Center areas.
3. Controls:
a. Locate controls within the controlled space so staff can hear sound
adjustments. Verify with MI if locking required to avoid unauthorized
access.
b. Provide controls for music program selections and volume control.
B. Features & Functions: Coordinate with <4B>.
1. BGM Locations: Provide low-level BGM in the following Fitness Center

areas:
a. Entry Areas & Circulation Corridors: If a Welcome Area is included,

volume controls for pool, area and locker rooms are located in an
equipment closet.
b. Locker Rooms: Provide on the same channel as the entry area and
locate controls in the Audio Room.
c. Indoor Pool Areas: Locate controls in the Audio Room.
d. Outdoor Pool Areas: Conceal speakers in surrounding plants. If a pool

snack bar is provided, connect speakers system to pool snack bar
sound system and locate controls behind the bar.
e. Cabanas: Provide A/V service to cabanas for music and TV as

determined by the project Facilities Program. Confirm cabana types
with MI.
2. Aerobics & Weight Rooms: Provide BGM and foreground music and
televisions. Provide foreground music as an independent, selectable
music channel from the subscription service.
a. Provide wall mounted volume and source controls to permit

music selections by guests.
b. Provide three to six, easily viewable by guests, current technology,
flat screen television monitors for guests utilizing aerobic machines
and exercise area. Equip televisions with a non-glare or anti-glare
viewing surface and an FM radio transmitter for sound.
c. Connect exercise equipment monitors and area flat panel

televisions to the MATV system.
13B.9 Spa Systems
A. Sound & Video - General: See Chapter <4D> and the Spa Design Standard for
specific spa information and design criteria.
1. Background Music (BGM) & Foreground Music: Provide to complement

guest activities in various spa areas.
2. Location: When practical, co-locate the BGM equipment with the

main event space sound systems. Alternatively, locate BGM equipment in
a staff lounge, telecom equipment closet or administrative office
associated with the Spa areas.
3. Controls: Provide each activity area with music with local controls
accessed only by staff and concealed from public view.
a. Locate controls within the controlled space so staff can hear sound
adjustments.
b. Provide controls for music program selection and volume control.
4. Dedicated Television Information Channel: If the property is equipped

with a Spa, provide a dedicated television information channel
distributed to guestrooms via the guestroom entertainment system.
Provide channel programming that originates from the Spa Manager’s
office.
5. Other Requirements: If the Spa Programming Report requires

expanded A/V technologies for the A/V system provide amenities such as
digital art distributed throughout the Spa areas, personal listening pods,
etc.
B. Features & Functions: Coordinate with <4A>.
1. BGM Locations: Provide programming source from a commercial music

subscription service for the low-level BGM in the following Spa areas.
2. Entry Area & Circulation Corridors: Provide to welcome guests to the Spa
and reinforce the environmental quality.
a. Locate volume controls for the entry, circulation corridors, pool and
locker rooms behind the Spa reception desk.
b. Locate throughout guest circulation corridors to mask sounds from

treatment rooms.
c. Alternately, provide low-level “nature or organic” sounds from

a digital music source.
3. Meditation Areas: Provide with a dedicated music source. Alternately,

provide low-level “nature or organic” sounds from a digital music
source
4. Outdoor Areas: Conceal speakers in surrounding planting. Locate

controls behind the reception desk or in a nearby service area.
5. Locker Rooms: Provide from the entry area music channel and locate
volume controls at the reception desk.
6. Wet Areas: Locate throughout the wet activity areas including whirlpool,
plunge, indoor pool and wet treatment rooms. Provide self contained,
water and weather resistant speakers.
7. Retail Areas: Locate volume controls at the cashier area. Provide from the
adjacent entry or corridor music channel.
8. Juice Bar Area: Locate music volume controls behind the bar service area.
Provide from the adjacent activity or corridor music channel.
9. Treatment Rooms: Provide BGM from a commercial music subscription

service with stereo ceiling speakers and wall mounted music controls in
each treatment room.
a. Provide music volume control and music selection from at least six
channels of stereo BGM. Include auxiliary music input to permit music
input from personal devices.
b. Provide each treatment room with a radio or WiFi receiver having

presets adjusted to the Spa music channels.
c. Alternately, provide a six channel, low-power FM transmission or

WiFi system designed to provide wireless music service throughout
the Spa.
13B.10 Event & Meeting Space Systems
A. Sound & Video - General: Provide sound reinforcement system for each event
and meeting space (see <6>) that accept signals from microphones and A/V
program sources to evenly distribute high fidelity, high-level, full frequency
response sound throughout an audience and listening area.
1. Voice Reinforcement: The primary purpose of reinforcement system

is to amplify the spoken word.
2. Music System: The secondary purpose is to provide foreground

music and playback of recorded A/V programs and for background music.
3. Live Music: The system is not intended as the primary sound

reinforcement for live musical entertainment.
B. Sound Systems: Provide input / output plates to allow for connection to the
built-in systems.
C. Passive A/V Network Tie Line Connections: Provide from each event
spaces to a central control location to permit signal transport of audio, video,
computer, control, Internet, webcast, etc. from any space to any other space
or combination of spaces, and to interconnect to the outside world via
Internet and telephone connections.
D. Control Systems:
1. Digitally programmable with an exclusive user interface for sound system

functions located at the main equipment rack.
2. Provide a system interface with the property’s management

system that allows staff to monitor and control A/V systems through
computers and mobile devices on the management network.
3. Processing (for sound systems): DSP based (digital signal

processing) that provides mixing, routing, equalization, leveling,
combining and other sound processing functions.
E. Features & Functions: Provide a robust built-in system to deliver high-level

sound reinforcement, program signals distribution and to integrate with and
complement portable equipment and systems to fully support effective
meeting activities to fully support effective meeting activities.
1. Inputs - General: See A/V Input Plate example diagram.
a. Equip with two active microphone level inputs (XLR-3FD connectors),

one passive audio tie line (XLR-3FD connector), and two AVnet inputs
(RJ-45 connections)
b. Terminate active microphone inputs with a 1.6 K ohm resistor on

the back of the input plate jack to minimize input noise.
c. Provide input plates designed to conceal and protect connectors

when not in use. Typically, utilize a millwork panel or wall-box
enclosure.
d. A/V Input Plate - Example Diagram
2. Input / Output Plates & Tie Line Plates: See example diagram.
a. Location: Locate at the “object walls” and at various locations

on the peripheral of fixed walls. Position to serve cables to the most
commonly used head table, podium, stage, platform and lectern
locations without placing cables past, or over public or service
entrance doors.
b. See “A/V Network & Tie Lines” and diagram.
3. Accessibility: Ensure that the input / output plates and controls are
located on the wall to meet ADA compliance and are accessible when
portable platforms are utilized. See <GR1>
4. Speakers: Provide an array of flush, high quality ceiling speakers, evenly

spaced to provide high intelligibility, low distortion, wide frequency
response, wide dynamic range and even direct sound coverage (+/- 2dB
@ 4kHz) throughout the event spaces seating and audience areas.
Consult with acoustic consultant.
a. Sizes: Ceiling speakers sizes vary according to ceiling height.

Typically, provide smaller speakers in low ceilings and larger speakers
in high ceilings.
• Ceilings up to 3 m (10 ft) high, provide 10 to 15 cm (4 to 6 inch) full
range speaker assemblies.
• Ceilings between 3 and 5 m (10 and 16 ft.) provide 20 cm (8 inch)
coaxial two-way speaker assemblies.
• Ceilings between 5 and 7 m (16 and 20 ft.) provide 30 cm (12 inch)
coaxial two-way ceiling speakers and equipment with 60 to 75 degree
constant directivity high frequency transducers.
• Ceilings above 6 m (20 ft.) high, provide special electro acoustical
modeling and high power speakers having a high degree of dispersion
pattern control.
b. Power: Provide constant voltage SY-Stem (70.7 or 100 Volts)

signal distribution to speakers. Provide high quality transformers with
6 dB headroom allowance in component sizing.
c. Protection: Equip speaker assemblies with nonresonant

backboxes and / or enclosures to protect each speaker.
d. Grills: Provide speaker grills with minimum of 66% of open area and
24 mm (3/32 inch) minimum perforation holes.
e. Support: Attach speaker to building structure and not from

suspended ceiling system.
f. Quantity: Determine speaker quantities by the spacing requirements

above. Evenly space ceiling speakers for each event space, meeting
room, or ballroom and salon based on the overall area, divided by
(floor-to-ceiling dimension), squared.
g. Spacing: Space speakers to average 0.8 times the floor to ceiling

height dimension with the ratio of the closest and furthest spacing
between any two adjacent speakers not exceeding 1:1.5.
h. Zoning for Control: Provide individual zones of speaker control to

permit turning off speakers above head tables and platforms, when
necessary. This controls feedback and improves system gain. See
Ballroom Speaker Layout and Zone Circuiting - Example Ceiling Plan.
i. Alternately, when the controlled zone quantities exceeds three,

provide relays to turn off speaker zones and minimize the patch cord
quantities to restore performance in the event of DSP or control
system failure as indicated above.
j. Ballroom Speaker Layout & Zone Circuiting - Example Ceiling

Plan
5. In-room Local Controls: Equip each event room, ballroom area or
salon with a dedicated sound system and provide with an in-room control
panel near the primary guest entrance door.
a. Location: Locate controls near the primary guest entrance in

salons and also at the service entrance in larger salons.
b. Control Features:
• Design controls to give access to specific system functions to staff
and to meeting planners (as desired by the staff), but with a means to
secure controls to prevent access or operation by unauthorized
persons.
• Provide security control by electronic, electro mechanical or only
mechanical means.
• Provide micro-processor based user interface to the digital signal
processing system. Also, provide extended functions including
selection of lighting presets.
• Provide intrinsically rugged units with installation that is relatively
impervious to damage from physical contact from carts, chairs, etc.,
typically utilized in event spaces.
• Provide an illuminated, programmable LCD display, push button
and / or rotary controls to provide user interface and system status
information.
• Accommodate mobile technology to provide staff with system
control.
c. Programming: See “Document Submittal” requirements

below. See the project A/V Supplement for specific, parametric
control system functional and programming requirements.
d. Ballroom A/V Devise Layout
6. Portable A/V Equipment: Provide a complement of portable
equipment that supports the built-in systems.
a. Include microphones, cables, projectors, flip charts, theatrical

lighting systems, portable high-level sound systems, projection
screens, production mixers for audio and video, cameras, adapters,
video graphics displays, computers, etc.
b. Develop a project specific list for portable A/V and lighting

equipment requirements. Include interfaces, receivers and
transmitters required for analog and digital video and audio sources
to work with the AVnet system.
7. A/V Signal Flow - Example Diagram
F. System Components:
1. Digital Signal Processing (DSP): Provide commercial duty,

programmable DSP components with single central device or distributed
processing device functions.
a. DSP provides for mixing, routing, equalization, leveling, and

other sound system processing functions.
b. Provides level control for system inputs and outputs.
c. Combines channels of associated Ballroom salons, meeting

rooms and / or Pre-function areas.
d. Electronically disable or secure front DSP panel controls behind

mechanical covers. Does not require and does not permit user
interface or direct DSP unit manipulation.
2. Patchbays: Provide for event space sound systems. Active input
circuits are “normalled” through the patchbays to the DSP inputs.
Normalled jacks are intermediate between the DSP outputs and following
amplifier inputs. Tie lines “dead-end” on patchbays.
a. Provide commercial duty, Mil spec, 6 mm (1/4 inch) TRS type or

“Bantam TT” type patchbays with mechanical or solder
connections. Insulation displacement or “punch-down”
connections are not acceptable.
b. Equip active DSP system inputs that appear on the patchbay

(normalled through input circuits and inputs from auxiliary sources)
with protective isolation transformers between the patchbay and the
DSP inputs. Phantom power is not provided by the DSP systems and
assume phantom power is external to the built-in systems.
c. Provide normalled amplifier inputs through the patchbay.

Associated DSP outputs do not appear on the patchbay.
d. Equip patchbays with internal accessories including phase

reversers, line-to-mic pads, isolation transformers, ground lifts and
sufficient mults to allow by-passing processing components from the
input circuits to the amplifier inputs.
e. Provide a means to bypass failed DSP or control systems, a

patchbay design requirement.
• Provide sufficient patchpoints, mult jacks, and patchcords to
permit bypassing the DSP and restore full sound system performance
by patching from an in-room input, through the mults, and into the
amplifier inputs.
• Design the system to minimize the number of patchcords required
to perform this control function.
f. Provide patchbays with bussed shields that serve as the Uni-

Point ground for the sound system processing. See Power and
Grounding - Example Diagram.
g. See example A/V Signal Flow - Example Diagram.
3. Amplification: Provide sound reinforcement for each channel.
a. Provide commercial duty, convection cooled and design to drive

70 Volt constant voltage speaker circuits.
b. Provide single or multi channel devices.
4. Monitoring: Provide auditory monitoring at the equipment rack for

each amplifier channel speaker level output.
a. Provide one line level monitoring channel with its input on the
patchbay.
b. Design for a headphone to monitor signals.
5. Control System: Equip event space sound systems with an overall

control that provides local and central control of the sound systems basic
functions.
a. Design for exclusive staff and guest interface with the processing
equipment. Direct access to the processing is not required,
accommodated or permitted.
b. Provide browser based IP access via the internal property

network and via Property Internet (PI) access. Include monitoring and
sound systems control functions.
c. Develop and design user interface screens, system functionality

and logic through an iterative process involving the project’s design
consultant. Anticipate a DSP control system programming revision
three months following the property opening.
6. Central Control Panel:
a. Provide a large 30 cm (12 inch) diagonal measure, minimum,

color LCD touch screen control panel for overall system functions.
b. Provide system functions on a touch screen. Interface does not

require the user to provide a pointing device or keyboard for system
operational functions.
c. When event spaces are remote from the equipment room,

provide a large touch screen control panel in a rugged protective
enclosure in the service corridor associated with these rooms.
G. A/V Networks (A/V Net) & Tie Lines: Provide interconnecting cabling
between and among the event spaces, associated Pre-function, activity areas
and appropriate communication “points of presence” in the facility such as
television headend rooms, telephone equipment rooms, computer rooms,
the loading dock, business center, A/V department operations office, etc.
1. Provide single and multi-mode fiber and shielded Cat 6 network

cabling.
a. Provide minimum of four A/V optimized Ethernet circuits,

terminated on RJ45 connectors and two multi-mode fiber
interconnecting cables terminated on specialized A/V connectors
(Neutrik FiberCon).
b. Certify tie line performance to meet BICSI standards for design

and performance for the required cabling type.
2. Land Avnet tie lines on plates in each event space. See A/V Input
Plate - Example Diagram.
3. Run tie lines back to primary A/V equipment room serving the
associated event spaces. Land on patchbays located in equipment racks.
4. Verify with the MI Representative to determine if Ballroom, Salons

and Meeting Rooms require floor pockets for power, data and
telecommunications connections.
5. Design the network to serve event spaces including breakout rooms

and areas that are not equipped with built-in A/V or sound systems.
6. Design connectors on plates and protect from damage from physical

contact from carts, chairs, feet, etc.
7. Provide a stainless steel, lockable, and weather tight media

connection panel at the property receiving area for interconnectivity to
local and national television production vehicles for special events.
Provide the following features.
a. Six RJ45 Ethernet jacks for A/V tie lines
b. Six fiber optic jacks for multi-mode fiber
c. Two fiber jacks for single mode fiber
d. Two SMPTE Fiber tie lines for large Ballrooms more than 930 m²
(10,000 sq. ft.)
e. Ten balanced audio jacks
H. Pre-function Areas: Provide the following.
1. Interconnection to adjacent areas for event spaces with overflow

functions.
2. Speaker control in zones relating to associated meeting spaces.

Individual speaker zones are capable of being turned on or off using the
control system.
3. A minimum of one AVnet tie line connection per seating cluster in

each Pre-function space. Integrate AVnet connections with A/V input /
output plates.
4. A means to temporarily locate video / data projectors at the ceiling.

Provide a means to temporarily attach projection screens at the ceilings
relative to the object walls and staging locations.
5. Provide additional Avnet tie line plates adjacent to ceiling hang
points or integrated with retractable supports, when present.
6. Each distinctive registration and staging area is provided with an

AVnet tie line panel having dedicated input / output connectors for the
Pre-function area sound system.
I. Ballrooms: Provide the following:
1. Control Panels: Equip each individual ballroom salon with an in-room

control panel located near the primary guest entrance door. In larger
Salons, provide a second in-room control panel near the entrance from
the service corridor.
2. Projector Mounts: Provide in each center salon a ceiling mounted,

manually retractable, projector mount, to accommodate portable
projectors, and position to serve the primary object wall. Built-in
projectors and projection screens are not required.
a. Provide minimum of two AVnet (Audio Visual Network) tie line

connections in each smaller room, section and salon, and three in
larger sections. Integrate AVnet connections with AV input / output
plates.
b. Provide additional AVnet tie line plates adjacent to ceiling hang

points or integrated with retractable supports when present. Provide
at least one ceiling tie line plate in each small salon and at least two in
large salons.
c. Include connections for power and video signals to the

retractable projector mount and extend the connections to the input
plate located on the salon object wall.
d. Provide input connections for AVnet tie lines utilized with

portable transmitter / receiver pairs to route analog or digital signals
to the projector. The transmitter provides audio program signal
break-out to feed the built-in room sound system.
e. Provide multiple retractable projector mounts in salons that

have multiple object walls. Projector mounts may serve as hang
points and retractable feature lighting supports, when properly
specified and labeled for live equipment loads.
f. Where cable distances from wall plates to projector mounts or

displays are less than 10.7 m (35 ft.), input connections include digital
video and audio program signal break-out to feed the built-in room
sound systems.
g. For longer distances, provide AVnet tie lines with portable
transmitter / receiver pairs as required above for projector mounts.
3. Recording Facilities: Provide at equipment racks on a recording

panel equipped with XLR-3M jacks (one per Ballroom, Salon or Meeting
Room) and on the patchbay. Provide recording outputs that are
transformer isolated from the DSP output and not equalized.
4. Control Room: Provide an A/V control room above the pre-function

guest entry (mezzanine floor) to accommodate technicians operating the
systems for events as follows:
a. In high end projects that anticipate a high volume of social

activities.
b. Where a ballroom / event space is small for the anticipated

programmed events.
c. Provide operable windows to the event space / ballroom so

technicians may hear the event.
J. Meeting Rooms: Provide the following.
1. Sound reinforcement systems for Meeting Rooms larger than 93 m² (1,000

sq. ft.), or rooms that can be combined with adjacent spaces to be larger
than 93 m² (1,000 sq. ft.), that accept signals from microphones and AV
program sources to evenly distribute high fidelity, high level, full
frequency response sound throughout an audience and listening area.
2. Equip with an in-room control panel located near the primary guest
entrance door. In larger Meeting Rooms, provide a second in-room
control panel near the entrance from the service corridor.
3. Minimum of one AVnet (Audio Visual Network) tie line connections in each
smaller room, and two in larger sections. Integrate AVnet connections
with AV input / output plates.
4. Equip with built-in sound systems and tie line plates as required for
Ballrooms. except for rooms smaller than 93 m² (1,000 sq. ft.) with fixed
walls (no operable partitions).
5. A ceiling recessed, electrically operated projection screen 16:9

format, matte white or light grey.
a. At the screen black-drop, allow the image area to be positioned

at 107 cm (42 inch) AFF at its lowest viewing position
b. Calculate the proper screen size for each room by ensuring the
closest viewer is a minimum distance of 1x the vertical dimension
(height) of the viewing surface and the furthest viewer is a maximum
distance of 6x the vertical distance of the viewing surface.
6. A ceiling mounted, manually retractable projector mount position to

serve the projector screen.
a. Input Connections: Provide for AVnet tie lines utilized with

portable transmitter / receiver pairs to route analog or digital signals
to the projector. The transmitter provides audio program signal
break-out to feed the built-in room sound system.
b. Connectors: Extend connectors from the projector mount to

front of the room’s A/V input plate.
• Where cable distances from wall plates to projector mounts or
sound systems.
• For longer distances, provide AVnet tie lines with portable
transmitter / receiver pairs as required above for ballroom / event
space projector mounts.
7. Built-in Projectors: Not required.
8. Power, Data & Phone: If room design requires, provide floor pockets
for electric power, data and telecommunications connections. Contact
the MI Representative for project requirements.
9. Provide Recording Panels at equipment racks with XLR-3M jacks

(one per Meeting Room) and on the patchbay. Provide recording outputs
that are transformer isolated from the DSP output and not equalized.
K. Breakout Rooms: Typically, Breakout Rooms are smaller than 93 m² (1,000

sq. ft.) with fixed walls (no operable partitions). Provide each room with a tie
line plate as required for Ballrooms, Event Spaces and Salons.
L. Boardrooms: Typically, Boardrooms have fixed walls (no operable partitions)

and a fixed table. One end wall is designated as the “object wall” or front of
the room.
1. Equip Boardrooms with an in-room control panel located near the

primary guest entrance door, and provide a wireless control panel.
2. Provide a minimum of two AVnet tie line connections in each

Boardroom, with at least one connection in the Boardroom table.
Integrate AVnet connections with A/V input / output plates.
3. Technology: Equip Boardrooms with high definition (HD) H.323 IP

based built-in video teleconferencing systems while accommodating
older H.320 ISDN systems. These systems are intended for ready
connection to business video teleconferencing systems, and to support
consumer grade conferencing such as Skype.
4. Projection Screen: Provide a ceiling recessed, electrically operated

screen with aspect ratio of 16:9 format, matte white or light grey.
a. Provide the screen black-drop to allow the image area to be

positioned at 107 cm (42 inch) AFF at its lowest viewing position
b. Proper Screen Size: See Meeting Rooms above.
5. Provide a ceiling mounted, manually retractable projector mount

positioned to serve the projection screen. Extend the connectors from the
projector mount to the front of the room’s A/V input plate.
6. Connectors: Extend connectors from the projector mount to front of

the room’s A/V input plate.
a. Where cable distances from wall plates to projector mounts or

sound systems.
b. For longer distances, provide AVnet tie lines with portable

transmitter / receiver pairs as required above for Ballroom / Event
Space projector mounts.
7. Built-in Projectors: Not required.
8. Sound: Provide a built-in sound system with features and functions

required for Ballroom / Event Spaces and Salons.
9. Inputs: Provide inputs for digital video, audio, network,

telecommunications and convenience outlets built into the table. Provide
sound system inputs for flat panel display at the front of the room and
built into the table.
10.Visual Display: Provide a concealed large flat panel display and locate at
the front wall of the room.
a. Equip with upgraded front-firing built-in speakers and multiple

inputs. Extend inputs to the Boardroom table and to the front wall of
the room.
b. Provide with non-glare or anti-glare viewing surface.
c. Conceal the display utilizing one of the following methods;

retractable millwork doors, “art-screen” frames, or lifts that retract
display into credenza or millwork.
d. Equip the display with windowing processing that permits
multiple windows of viewing, of any size, from any source, and
completely re-sizeable by the presenter to suit the need.
11. Built-in cameras are remote controllable and positioned at 1.5 to 1.8
m (5 to 6 ft.) AFF for presentations, or at seated eye level for
videoconferencing.
13B.11 Document Submittals
A. Requirements: Upon project completion and acceptance, submit the

following to the property management.
B. Technical Manuals: Provide documentation as follows:
1. Block Diagrams: Detailed functional block diagrams that illustrate

as-built conditions.
a. Identify each equipment item by manufacturer and model

number, label alpha numerically contractor furnished controls, relays,
patch panel jacks, and similar devices.
b. Reference the designations on fabrication drawings, patch panel

details and related instruments.
2. Fabrications: Detailed as-built drawings of contractor fabrications.

Illustrate the mechanical and electrical construction, with
manufacturer’s part numbers and values for components.
3. Rack Elevations: Final rack elevation drawings.
4. Manufacturer’s Literature: Descriptive literature and performance

specifications, operating manuals, and servicing information.
5. Control Settings: Schedule of nominal control settings for proper

system operation.
6. Test & Measurements: Documented data gathered during systems

tests and commissioning.
7. Systems Operating Instructions: Describe the functions, operation

and maintenance for each installed system. Write the instructions in full
detail in language sufficiently clear for comprehension by non technical
persons.
8. Troubleshooting Guide: System operator’s procedures to follow in

the event of an apparent equipment failure, written in logical outline
format.
9. Terms & Conditions: Restatement of the systems warranty terms
and conditions and schedule of manufacturer’s warranties covering
parts and labor for the provided equipment. Describe the terms of
manufacturers’ warranties, which extend beyond the one year
provisions of the system warranty.
10. Programming: Submit to the property management, a legal copy of

the authoring software and unrestricted license and an archival
electronic copy of the uncompiled operating code when submitting the
record (as-built) documents for system programs.
C. User’s Manuals: Provide document revisions:
1. Submit four complete sets of corrected and revised pages and

drawings to update the operating and maintenance manuals described
above to reflect adjustments and changes to the system during the final
testing and acceptance.
13B.12 Warranties:
A. General: Provide complete systems, products and materials warranties

to include the following.
B. Product Replacement: Guarantee to repair and replace defects in

products, materials, workmanship and performance of provided systems and
the defective and comprising elements at no additional cost.
C. Temporary Replacement: Provide temporary replacement equipment

when repairs to defective equipment and products cannot be completed
within 24 hours.
1. Provide temporary labels matching original labeling nomenclature.
2. Replace equipment and products that exhibit failures three times

within the warranty period with new equipment and product at no cost.
D. Remedy Response: Respond with remedy to requests for service within

24 hours of the request.
1. Provide the property management with a telephone number and an

e-mail address to request services at any time.
2. Response requirement applies from the date of the A/V

consultant’s recommendation of the system acceptance and continues
for the following 365 consecutive days.
3. Warranty remains in effect for a period of one year from the date of
system acceptance, except for equipment and products under
manufacturer’s warranties that exceed the one year warranty period to
remain in effect beyond the one year system warranty period.
13B.13 Coordination

• Site / Building Exterior
• Lobby Areas
• Food & Beverage
• Retail
• Meeting Spaces
• Guestrooms
• Administration Facilities
• Employee Facilities
• Elevators
• Mechanical
• Plumbing
• Electrical
• Loss Prevention
fire protection & life safety
designstandards
Table of Contents
14.1 Guiding Principles 608

14.2 General Requirements 610
14.3 Principle 1 - Obey the Law 612
14.4 Principle 2 - Fire Containment & Suppression 612
14.5 Principle 3 - Fire Alarm System 618
14.6 Principle 4 - Means of Egress 623
14.7 Principle 5 - Smoke Control 625
14.8 Principle 6 - Standby power 628
14.9 Principle 7 - Elevator Recall 629
14.10 Principle 8 - Building Contents 629
14.11 Principle 9 - Systems Testing 630
definitions
without exception
or best practice

Marriott.
August 2021 marriott international. all rights reserved. Ritz-Carlton Reserve - CALA Fire Protection & Life Safety 607
14.1 Guiding Principles
A. Principle 1: Obey the Law. Comply with governing laws, codes and
regulations even if not regularly enforced.
Rationale: It’s the law.
B. Principle 2: Provide Effective Fire Containment and Suppression in the Hotel

or Residences. Automatic sprinkler and standpipe systems provide effective
fire containment and suppression. Alternative fire containment and
suppression systems and approaches may also be effective and will be
considered. Specialized systems may be necessary for areas susceptible to
fuel or grease fires (such as kitchen areas). Consider fire resistance ratings of
walls, doors, shafts, stair enclosures and floor / ceiling assemblies.
Adequately address fire risks associated with linen and trash chutes.
Rationale: Quickly containing and suppressing a fire can largely eliminate

loss of life and significantly reduce property damage and resulting business
interruption. Grease fires in kitchens are some of the most common and
dangerous sources of fires in a hotel. Elements of “firewalls” must resist
fire and contain smoke for a minimum period of time to be effective.
C. Principle 3: Provide Effective Fire Detection and Carbon Monoxide (CO)

Detection and Notification. Equip the entire building with a central alarm
system to alert occupants.
Rationale: If occupants are not promptly notified of a danger, their

evacuation may be delayed and they may be harmed as a result.
D. Principle 4: Provide adequate egress for fire and emergency situations.

Consider the following critical items impacting egress; the number of exits,
travel distance, dead-end corridors, common path of travel, occupant load,
egress capacity, direction of door swing and door hardware.
Rationale: Even if occupants are alerted of a danger, they must be able to
608 Fire Protection & Life Safety Ritz-Carlton Reserve - CALA marriott international. all rights reserved. August 2021
quickly exit from the building to avoid the danger.
E. Principle 5: Adequately address the need for effective smoke control to allow
occupants to exit the building. In a fire, exit signs in public areas need to be
visible and egress stairs need to be usable.
Rationale: More people die in fires from inhalation of smoke and toxic vapors
than from being burned by flames.
F. Principle 6: Provide immediate standby power for emergency power and

lighting. Provide emergency lighting throughout normally occupied areas
and means of egress.
Rationale: Even with adequate detection, notification and means of egress,

occupants need adequate lighting to see their way out of the building (and
firefighters need it to see their way inside the building). If power and lights
are not restored right away, panic may ensue and evacuation may be
hindered.
G. Principle 7: Provide effective integration of elevator recall functions with fire

alarm systems. When smoke is detected in the elevator lobby, elevator
machine room or elevator shaft, elevators must automatically return to:
• pre-designated levels (those with areas of egress) or
• alternative levels (if the pre-designated levels are affected by the fire) This
prevents elevators from stopping at floors affected by the fire. Thereafter,
control of elevators must be turned over to firefighters for emergency
operations. Lastly, the main power to elevators must automatically shut off
when there is risk of activation of sprinklers in the elevator hoistway or
machine room (which can cause elevators to act erratically).
Rationale: In a fire, control of elevators is critical. This gives firefighters

additional means to access parts of the building if elevator operation is safe.
And it prevents occupants from using elevators if operation is not safe.
H. Principle 8: Limit fire risks of building contents. Consider fire resistance

ratings of building materials / components and the flammability ratings of
furnishings, carpeting, curtains and wall finishes.
Rationale: Building contents can serve as fuel for fires and emit toxic fumes
and must be carefully selected.
I. Principle 9: Conduct performance-based testing. Before occupancy, FLS

systems must be fully operational and tested to the satisfaction of Marriott
FLS representatives.
Rationale: Even the best designed FLS systems do not work if they are
installed incorrectly.
14.2 General Requirements
A. Application: Universal Americas
1. The FLS Design Standards include design standards, performance

criteria, reference standards and life safety process verification that
define a comprehensive fire protection program in accordance with FLS
Guiding Principles. Any MI owned, managed and franchised Brand
property that complies with the FLS Design Standards will meet the MI
FLS Guiding Principles (and thus will comply with this Standard).
Coordinate requirements with other Chapters and in particular <10>,
<12> and <15A>.
2. Application of these Standards to a specific project requires a design

analysis.
3. When a MI property is integrated with or interconnected with another

building, the building shall provide protection equal to the fire protection
and life safety standards required for the MI property, as defined by FLS
on a case-by-case evaluation.
B. Definitions:
1. High-Rise Building: A building where the floor of an occupiable story is

greater than 23 m (75 ft.) above the lowest level of fire department
access.
2. Back-of-House (BOH): Includes areas such as employee spaces, employee

restrooms, laundry, offices, work areas, commercial kitchens storage
areas, workshops, etc.
3. Guestroom: The term “guestroom” includes suites, residences, serviced

apartments, interval ownership, hotel villas, etc.
4. Small Hotel: To be considered a "small hotel", all of the following must be

met.
• Less than 75 feet (23 meters) in height
• No more than 135 guestrooms
• No atrium or floor to floor openings
• Total meeting space does not exceed 150 m2 (1,615 sq.ft)
• Fire department response time of 15-minute or less
C. Submittals: Prior to system installation or modification, submit one set of
drawings, plus accompanying materials and documentation of the following
for review and acceptance to:
1. Marriott Fire Protection & Life Safety:
a. Drawings Scale: Provide drawings at an accurate and easily readable

scale.
b. Submittal Requirements:
• Floor Plans: Show floor areas (m² or ft²) and rooms exiting, exit
capacity, occupant load diagrams, door hardware and fire resistance
ratings.
• Fire Alarm: System diagrams, shop drawings, equipment product
sheets, voltage drop and battery calculations and sequence of
operation matrix.
• Automatic Sprinkler & Standpipe: System shop drawings, hydraulic
calculations, and equipment product sheets, fire pump test curve,
and controller and transfer switch equipment sheet.
• Type 1 Grease Hood & Duct Fire Suppression: Equipment product
sheets and drawings (plan and side views) indicating cooking
equipment, hood and suppression system. See <10>.
• Emergency Power: Plans for emergency lighting and exit signs, and
information on the emergency power provided.
• Smoke Control: System shop drawings, sequence of operations,
riser diagrams and calculations (space volumes, air changes, make-up
and exhaust, fan and equipment flow capacities, and locations).
2. Contact Information:
a. Marriott International: Contact the Marriott Global Design Project

Manager.
b. Zurich Services Corporation, Mr. Jimmy Durkin, 100 Walker Rd.,

Landenberg, PA 19350, USA. James.durkin@zurichna.com
14.3 Principle 1 - Obey the Law
A. Laws & Governing Regulations: Comply with governing laws, codes and
regulations even if not regularly enforced. If governing requirements conflict
with MI’s Design Standards, contact FLS for resolution.
B. Application: Current edition of all cited references are the basis for FLS
Design Standards and are applicable to all MI managed, owned and
franchised properties.
C. References & Resources:

• National Fire Protection Association (NFPA) & International Building Code
(IBC) Standards: The Life Safety Code - NFPA 101 and the IBC are the basis for
FLS Design Standards. Compliance with the current version of NFPA and IBC
is required in addition to the codes required by the governing authority.
• Elevator & Escalator Safety Code: Current ASME A17.1 edition and
supplements.
• Testing Program: Provide Underwriters Laboratories (UL) listed materials,
appliances and equipment.
14.4 Principle 2 - Fire Containment & Suppression
A. Standards: IBC, NFPA 13, NFPA 14, NFPA 1142, NFPA 22 and NFPA 20.
B. Automatic Sprinkler, Water Mist & Standpipe System:
1. Provide a complete hydraulically designed combination automatic

sprinkler and standpipe system zoned by floor.
C. Sprinkler & Water Mist Systems:
1. System Options: Traditional sprinkler system or HI-FOG water mist

system
2. Building Footprint: Sprinkler building areas within building

“footprint”, including canopies required by NFPA 13.
3. Parking Structures: Provide sprinkler protection, unless greater than

50% of perimeter is open to exterior air and not under any portion of the
building.
4. Ballrooms & Exhibit Halls: Design the sprinkler system in compliance

with Ordinary Hazard Group 1
5. Utility Spaces: Provide complete sprinkler protection in electrical,

mechanical, telephone and computer rooms.
6. Loading Docks and Truck Bays: Provide sprinkler protection. If
subject to freezing, provide dry pipe system.
7. Freezer & Cooler Boxes: Protect with dry type sprinklers supplied
from area wet pipe sprinkler system.
8. Guestroom Closets & Pantries: Sprinklers are not required in clothes

closets, linen closets and pantries within hotel guestrooms where the
area does not exceed 2.2 m² (24 sq. ft.) and where the least dimension
does not exceed 0.9 m (3 ft.) or within Residences where the area does
not exceed 1.1 m² (12 sq. ft.).
• Closets and pantries with washer, dryer, water heater, mechanical or
electrical equipment require sprinklers.
9. Guestroom & Residence Bathrooms: Sprinklers are not required if

bathroom is less than 5.10 m² (55 sq. ft.) and have walls and ceilings of
noncombustible or limited-combustible materials with a 15-minute
thermal rating, including behind shower enclosures or tubs.
10. Coastal Areas: If within 16 km (10 miles) of the coastline, provide

exterior galvanized pipe and fittings with corrosion resistant sprinklers
for wet pipe and dry pipe sprinkler systems in exterior unconditioned
spaces.
11. In buildings 4 stories or less in height, apply NFPA 13 instead of

NFPA 13R.
D. Design Requirements:
1. Water Source: Provide dependable source of water quantity and

pressure from municipal water main or from on site cistern or tanks if
municipal water is not available.
2. Safety Factor: Provide a 10% hydraulic safety factor up to a

maximum of 0.7 bar (10 psi) for automatic sprinkler system and water
mist system.
3. Pressure Reducing Valves:

• Design system within maximum pressure of 12 bar (175 psi) without
use of pressure reducing valves. If pressure reducing valves are necessary,
obtain acceptance and specific design requirements from FLS.
• Provide system flow, pressure and location information / signage at
each PRV.
• Size drain to accommodate sprinkler and standpipe flow.
4. Control Valves: Provide the following:
a. Supervisory Signal Initiating Device (tamper switch): Provide for each
control valve.
b. Access: Visible and readily accessible in the back-of-house area or

stairwell.
5. Check Valves: Provide check valves at floor control valves as

required to eliminate false activation of sprinkler waterflow alarms on
other floors.
6. Water Flow Switches: Provide retardant type. Initiate alarm signal

between 30 and 60 seconds.
7. CPVC Pipe & Fittings: If provided, install in compliance with

manufacturer’s specifications. Use chemically compatible materials
that contact pipes and fittings.
8. Zoning: Best Practice for Small Hotels (see definition)
a. Zone each floor / story separately at a minimum.
b. High-Rise Buildings: Connect guestroom and residential zone

sprinkler piping to 2 risers at each floor interconnected with a control
valve, check valve, flow switch and tamper switch at each riser.
c. Attic Spaces: Provide dedicated zone for attic spaces, separate from
floor below.
9. Fire Pumps: Locate fire pump drivers, fire pumps, fire pump controllers
and fire pump power supplies (normal and standby) above the 100 year
flood elevation and above the maximum anticipated hurricane / typhoon
/ cyclone storm surge elevations.
E. Wet Pipe Sprinkler Systems: Provide for habitable spaces such as

guestrooms, guestroom corridors, public and back-of-house areas.
1. Antifreeze (liquid) systems are not recommended.
2. Insulation is not considered “freeze protected”.
F. Dry Pipe Sprinkler Systems: Best Practice for Small Hotels (see definition)
1. Design to provide water to the remote inspector test and drain assembly
within 60 seconds.
2. Provide system tank mounted compressor with a secured switch.
3. Use steel schedule 40 pipe. Include grooved fittings with cut grooves
with sealing type gaskets. Install piping with a pitch, including heated
areas.
4. Dry type sprinklers supplied from the wet pipe sprinkler system may
be provided in small unheated areas.
G. Remote Inspector’s Test & Drain Assembly: See example diagrams.
1. Locate at farthest (remote) end of each zone in readily accessible areas.
2. Drain Pipe: Provide continuous hard pipe (steel or CPVC) to exterior at

ground level.
3. Sprinkler zones with dead end mains or more than one remote end,
provide inspector’s tests and drains at each dead end main and remote
end.
4. Typical Zoned Sprinkler System
5. Test / Drain Assembly (Figure 2)
6. High-rise Sprinkler Riser Diagram
H. Sprinklers:
1. Provide 4.07 lpm / m² (0.10 gpm / sq. ft.) minimum discharge density for
light hazard areas. Best Practice for Small Hotels (see definition)
2. Provide fast response / quick response type in the following:
a. Sprinkler Table
3. Sprinkler type for a particular application are as follows:
a. Sprinkler Table
4. Concealed (cover plate) sprinklers are not preferred.
5. Sprinkler Coordination:
a. Install sprinklers with the manufacturer’s minimum allowable

projection from the wall or ceiling.
b. Coordinate locations of sprinklers at guestrooms and public

areas to avoid location conflicts (such as crown moldings, HVAC
grilles, ceiling fans).
c. In corridor ceilings, generally, position sprinklers along

centerline of corridor width.
d. In ceilings with acoustical tiles, position sprinklers in center of

tiles.
I. Type 1 Grease Hood & Duct Fire Suppression System:
1. A UL 300 system or equivalent.
2. Ansul “Piranha” or “CaptiveAire Core” dual agent suppression

system.
3. Sequence of Operation: The hood and duct fire suppression system

control units initiate the following:
a. Alarm Signal: Send fire alarm signal to FACP.
b. Gas: Automatically activate solenoid to turn off gas to affected
cooking lines.
c. Power: Automatically turn off power to cooking appliances. Exhaust

fan continues operation (unless required by manufacturer to shut
down for proper operation of the system).
J. Linen & Trash Chutes:
1. Sprinklers: Install a sprinkler above the top service opening of the

chute, above the lowest service opening, and above service openings at
alternate levels in buildings over two stories in height.
14.5 Principle 3 - Fire Alarm System
A. Standards: IBC, NFPA 72
B. Fire Alarm System: Comply with code as written.
1. Provide entire building with a point addressable intelligent central fire

alarm system from MI’s accepted equipment vendors. See the Fire
Alarm System Sequence Matrix. Coordinate with <15A>.
2. Supervising Station Service: Provide an off-site supervising station

service for Marriott properties that receives and records operation signals
of the circuits and devices, and notifies the local fire department when a
general alarm is activated.
3. Campus Style Sites: Provide point addressable intelligent networking

that reports to the continuously attended property location or provide
other means of notification acceptable to MI. Best Practice for Small
Hotels (see definition)
4. Testing: Provide the following at the Fire Alarm Control Panel (FACP) for
MI Managed Properties only:
a. Individual disconnect buttons for testing purposes:

• Audible notification appliances and visual strobes (sounder base
and guestroom hearing impaired strobe shall function upon
guestroom smoke sensor activation)
• Door hold open mechanisms
• Elevator recall
• Air handlers and smoke control systems
• Audio/Visual (hotel music / sound and lighting dimming system)
• Carbon Monoxide (CO) accelerated test mode
5. Exterior & Unconditioned Areas: Provide National Electrical
Manufacturer Association (NEMA) weatherproof box, rated devices and
appliances (weatherproof, corrosion resistant) listed for exterior
exposure.
C. System Smoke Sensors (Detectors):
1. Guestrooms, Suite Rooms and other Sleeping Units: Provide low voltage
photoelectric system smoke sensors.
a. In units with separate sleeping spaces, such as suites and apartments,

provide a system smoke sensors in each separate sleeping room and
living room.
b. Guestroom smoke detectors shall send a supervisory signal to the

FACP.
c. Guestroom smoke detectors shall be self-restoring signals.
d. Activation of room system smoke sensor to immediately and

automatically sound an alarm within the room of incident and
annunciate as a supervisory signal.
e. System smoke sensor normal and emergency power is provided

by the FACP.
f. To minimize unwanted alarms, avoid locating smoke sensors

near the kitchen or bathrooms.
g. Locate smoke sensors at the highest ceiling area in the room.
2. High-rise Buildings: Provide full area smoke detection in public common

areas to include Guestroom Corridors.
3. HVAC / Duct System Smoke Sensors:
a. Provide remote test switch and indicator light accessible from

floor level.
b. Location: Provide downstream of air handling units (AHU) over

945 l/s (2,000 cfm).
c. Operation: Smoke sensor shuts down AHU upon sensing smoke

and annunciates at fire alarm panel, but does not activate smoke
exhaust system (if provided).
D. Carbon Monoxide (CO) Detectors: Install system type CO detectors that are
listed for life safety use and provide automatic alert tone (four pulse
temporal pattern) in affected area. Connect to the FACP and annunciate as a
supervisory signal.
1. General: Provide in rooms and areas containing fuel burning appliances
and equipment. Including but not limited fireplaces (including wood),
kitchens, main laundry room, boiler/water heater room, pool equipment
room, generator room and fire pump room.
2. Combination Devices: Implementing exclusively CO or smoke

detector devices is preferred. Avoid combination devices.
E. Alarm Notification Appliances: Provide audible notification appliances

(speakers, mini-horns, horns, or sounder bases of system smoke sensors
listed for general and local evacuation) and visual notification strobe lights in
locations according to the following:
1. Guestroom, Suite Rooms & other Sleeping Units:
a. Provide audible appliances in each sleeping room. In properties with

separate multiple sleeping spaces, such as suites and apartments,
provide in each sleeping room and living room.
b. If audible appliance is not listed for both local and general alarm,
provide audible devices listed for each purpose in each sleeping room
and living room.
c. Simultaneously activate the audible notification devices located

within the same suite or unit.
d. Audible Appliance: Provide minimum audible alarm of 85 dBA at

3 m (10 ft.); minimum of 75 dBA “at the pillow”.
2. Hearing-impaired Designated Guestrooms, Suites, or Residential

Units: Provide audible alarm appliances and visual alarm strobes.
a. Arrange strobes to flash in each room or area, within 4.9 m (16 ft)
direct line of sight from bed pillows, and bathroom when the
following occurs:
• System smoke sensors or (CO) detectors in rooms or units activate.
• Building fire alarm notification alarms activate.
b. Strobe Light Rating: 177 candela - within 61 cm (24 inch) from

the ceiling; 110 candela - more than 61 cm (24 inch) from the ceiling.
c. Hearing-impaired Guestroom Bathroom: 15 candela visual alarm

strobe required. Best Practice for Small Hotesl (see definition)
3. Public Areas, Corridors & BOH: Provide audible and visual

notification appliances (including in public toilet rooms and guest
laundry rooms).
F. Emergency Occupant Notification:
1. Automatic alert tone (three pulse temporal pattern).
2. Assembly Spaces Over 300 Occupants: Continuous cycle alert tone

and automatic prerecorded voice message with manual voice
communication override.
3. High-Rise Buildings: Continuous cycle alert tone and automatic

prerecorded voice message with manual voice communication override.
G. Manual Pull Stations: In lowrise buildings, provide at Reception Desk

only, unless required in other locations by applicable codes.
H. Firefighter Communication Systems: Comply with governing code

requirements.
I. Sound and Lighting: Building sound system shall shunt and light dimming
systems in public areas and assembly spaces shall turn on to full brightness
on affected floors upon activation of the fire alarm system. Best Practice for
Small Hotels (see definition).
J. Annunciator: Provide point address to indicate floor, specific location, device

and type of alarm. Provide annunciators in areas monitored 24 hours by
property employees (Security, AYS, PABX room, Reception Desk). Best
Practice for Small Hotels (see definition) if FACP is in a continuously attended
location.
K. Fire Alarm Matrix
14.6 Principle 4 - Means of Egress
A. Standards: IBC, NFPA 101, The Life Safety Code
B. Application: Comply with code as written except "horizontal exits" are not
permitted.
C. Guestroom Areas Corridors: Comply with the following:
1. Exits: 2 or more remote exits
2. Dead-End Corridor Limit: 15.24 m (50 ft.)
3. Common Path Limit: 15.24 m (50 ft.)
D. Assembly Spaces: <3>, <6>
1. Occupant Load Factors:
a. Ballrooms, Meeting Rooms & Assembly Gathering Areas:

• Greater than 70 m² (750 sq.ft.): 0.65 m² (7 sq.ft.) per occupant
• 70 m² (750 sq.ft.) or less: 1.4 m² (15 sq.ft.) per occupant
b. Exhibit Halls, Restaurant, Lounges & Boardrooms: 1.4 m² (15 sq. ft.)
per occupant
2. Design Requirements:
a. Dead-End Corridor Limit: 6.10 m (20 ft.)
b. Common Path Limit: 6.10 m (20 ft.)
c. Panic & Fire Exit Hardware: Provide hardware on assembly

occupancy doors where occupant loads are 100 persons or more and
on doors in the paths of travel to the exterior exit discharge.
d. Remote Exits: Two or more remote exits are required from a

space with an occupant load of 50 or more. The distance between the
nearest edges of remote exits is a minimum of one third the greatest
diagonal dimension of the space in sprinklered buildings.
• Two remote exits required for 50 or more occupants
• Three remote exits required for 500 or more occupants
• Four remote exits required for 1,000 or more occupants
e. Operable Partitions: Doors in operable partitions do not qualify as

exits, unless a door opens directly into an exit access corridor.
f. Commercial Kitchen Areas: Exiting through Kitchens or other

hazardous areas is not permitted.
g. Banquet Chairs: Provide a fastening device on banquet chairs to
connect chairs to each other in rows to prevent individual chair
displacement from blocking rows and aisles during emergency egress
from assembly occupancies with more than 200 persons.
E. Egress Capacity:
1. Stairways: 7.6 mm (0.3 inch) width per person; a minimum width of 1.12
m.
2. Doors, Level Components & Ramps: 5 mm (0.2 inch) width per person.
3. For stairways wider than 1120 mm (44 inch), the capacity may be
increased using the following equation (imperial units only):
a. Egress Equation: C = 146.7 + (Wn - 44 / 0.218)
C = capacity, in persons
Wn = nominal width of the stair (inches)
F. Multi-Use Exits: Avoid sharing stairs and exit corridors with other
properties (office, retail, residence, etc.). If unavoidable, submit and obtain
acceptance from FLS of alternate facilities that safeguard the property
operational and security integrity. See <1>.
G. Exterior Exit Path: Provide the required width for the exit capacity but
not less than 90 cm (3 ft.), hard surfaced walkway leading to a public way.
H. Exit Discharge: Discharge one half of all exits directly to the building
exterior.
I. Doors:
1. Exit stairwell doors are not permitted to be lockable from either side.
Access control is not permitted.
2. Marked or designated exit doors or exit access doors are not permitted to
be lockable in the direction of egress travel and hardware shall be
capable of being operated with a single motion. Access control is not
permitted.
3. In multi-use buildings (office, retail, residences, etc) that share exit

stairwells and exit access corridors where safety is a concern, contact MI
FLS.
J. Stair Handrails: At a minimum, provide handrails on both sides of

stairways. See <16>.
K. Signage:
1. Stair Signage: In stairs at each landing, include stair designation,
floor level, if roof access is available and direction to exit discharge.
2. Means of Egress Signage: Provide egress and exit sign quantities and
locations as follows:
a. Provide a minimum of two remote exit signs or directional exit

signs, visible from locations in a corridor and in spaces with more
than 49 occupants.
b. Position exit signs to indicate available exits and exit directions,

regardless of the exit distance from the sign to the exit.
c. Place exit signs perpendicular to the occupant’s line of sight.
14.7 Principle 5 - Smoke Control
A. Standards: IBC, NFPA 92, NFPA 101.
B. Application - Automatic Mechanical Smoke Control: Provide automatic

mechanical smoke control in the following locations in accordance with the
IBC.
1. Atriums or communicating spaces that connect three or more stories
2. Underground assembly buildings having an occupiable floor more than

9.14 m (30 ft.) below the finished floor of the lowest level of exit
discharge.
C. Smoke Exhaust System Configurations - Underground Assembly

Buildings:
1. Zones: Each space is treated as an individual fire / smoke zone.
2. Capacity: In spaces requiring smoke exhaust, provide a minimum of

10 to 12 air changes per hour.
a. In larger spaces such as atriums and exhibit halls, increase the

air change rates.
b. Consult with FLS on project specific criteria.
c. Calculate zone volumes using slab to slab heights.
3. Makeup Air: Provide makeup air for each smoke exhaust zone.
Provide mechanical supply air no less than 70% of exhaust rate.
4. Ducted System: Provide hard ducted smoke exhaust from each
smoke zone. Return air plenums and slot diffusers are not permitted for
smoke exhaust systems.
5. Dampers: Provide motor operated, low leakage, automatic reset,

dampers for smoke exhaust systems. Manual reset dampers are not
allowed.
6. Configuration: Separate supply grill from exhaust grill to promote

sweeping of the smoke. Locate supply adjacent to exits so smoke is
moving against the direction of egress. Provide adequate make-up air
and exhaust points to eliminate dead spots and prevent excessive air
velocities.
7. Sequence of Operation:
a. Signal: The smoke exhaust system is initiated automatically by a

signal from the fire alarm panel when an area smoke sensor is
activated.
b. Smoke Exhaust Fan: Discharge damper fully opens. The fan

starts and provides 100% exhaust to exterior.
c. HVAC System - Confined Areas: In zones where makeup air is not

readily available (ballroom, meeting room, etc.), the return damper of
the HVAC system serving the smoke zone closes and the supply fan
reduces to 50% outside air.
d. Other Zones: Supply, return and exhaust fans for HVAC systems
in other zones remain in normal operating mode.
D. Smoke-Free Egress Stairwells: In high-rise buildings maintain smoke-free

egress stairwells through one of the following, in compliance with NFPA 101.
Coordinate with <15A> and refer to the Fire Alarm Matrix.
1. Natural Ventilation:
a. Open stairwells
b. Open balcony or vestibule
2. Mechanical Vestibule Ventilation: Ventilate vestibule with not less than

one air change per minute and provide exhaust at 150% of the supply.
3. Mechanical Pressurization: Provide fans with variable frequency drive.

Determine a single set point during commissioning with stair doors
closed.
a. System Configurations: The following are approximate stair

enclosure heights and typical design arrangements for fans and ducts:
• 10 Stories: Single induction point
• 10 to 20 Stories: One fan at top and one at bottom
• 20 or More Stories: One or more supply fans ducted through stair
with supply registers located every third floor.
b. Fan:
• Type: Provide fan with variable frequency drive. Determine a single
set point during commissioning with all doors closed.
• Supply Damper: Motor operated, low leakage
c. Design Pressure: Provide pressure differential sensors to measure the

difference across doors of not less than 12.5 N m² (0.05 inch w.c.).
4. Other Criteria:
a. Doors: 13.50 kg (30 lbs.) maximum opening force across doors

into egress stairs.
b. Sequence of Operation - Stair Pressurization:

• Initiation: System is initiated by a signal from the fire alarm panel
due to activation of either a public space (excluding guestrooms)
smoke sensor or sprinkler flow switch.
• Supply Damper: Upon activation, supply damper fully opens and
stairwell pressurization fans start.
E. Smoke Control Panel: Provide a smoke control panel for manual control
of equipment that is part of the smoke control system with Hand-Off-
Automatic (HOA) and pilot lights to indicate status and fault monitoring (one
switch and lights for each zone).
1. Location: Position the smoke control panel at the location of the

main fire alarm panel.
2. Power: Provide internal power source for manual operation of all

equipment. Provide voltage same as fire alarm system.
3. ‘Hand’ Position: Manually activates all equipment into smoke

control mode.
4. ‘Off’ Position: Shuts down the equipment and returns all

dampers to their normal mode.
5. ‘Automatic’ Position: Allows system to operate in normal

building mode, or in smoke control mode upon receipt of a signal from
the fire alarm panel.
14.8 Principle 6 - Standby power
A. Standards: IBC, NFPA 110, NFPA 70 (NEC), NFPA 101
B. Application: Comply with code as written.
C. System Requirements: Provide standby power for emergency power

and lighting in the event of loss of normal incoming electrical service.
• Transfer from one power source to another must take no longer than 10
seconds.
• See <15C> for backup operational power loads to maintain property
operations.
D. Emergency Lighting: See <15C>. Provide emergency lighting for code

required egress, property operations and safety as follows:
• Administrative common area
• Egress paths and stairs
• Employee Cafeteria / Breakroom
• Employees lockers and toilets
• Engineering / Maintenance Office
• Exit signs
• Exterior exit door discharge
• Fire Command Room (high-rise buildings)
• Fire Pump / Sprinkler Riser Room
• Fitness Center
• Indoor Pool Room
• Kitchens (commercial F&B preparation areas)
• Laundry
• Mechanical, electrical and elevator rooms
• Meeting Rooms, Ballrooms, Exhibit Halls
• PABX & AYS Room
• Parking Structure
• Public stairs and steps
• Reception Desk
• Restaurants, Lounges
• Spa Treatment Rooms
• Security Office
• Telephone Equipment Room
14.9 Principle 7 - Elevator Recall
A. Standards: IBC, ASME A17.1
B. Application: Comply with code as written.
C. System: Provide Elevator Phase 1 Designated Level and Alternate Level

Recall, Shunt Trip and Phase 2 Firefighters’ In-Car Operations in compliance
with ASME A17.1; see <12>.
14.10 Principle 8 - Building Contents
A. Standards: IBC, NFPA 101, NFPA 82, NFPA 13
B. Application: Comply with code as written. See FF&E criteria.
C. Fire Resistance Ratings: Fire resistance ratings of walls, doors, shafts,

stair enclosures, floor / ceiling assemblies and flammability ratings of
furnishing, carpeting, curtains and wall finishes shall comply with IBC. See
FF&E criteria.
D. Linen & Trash Chutes: Provide a fire rated shaft.
1. Chute Vent: Extend (full size) a minimum of 90 cm (3 ft.) above the

roof line.
2. Loading Door: Protect chute openings with a fire rated loading door,
located within a service opening room (vestibule).
3. Room Enclosure:
• Construct the service opening room (vestibule) with a 1-hour fire rated
enclosure and 45-minute fire rated door.
• Construct the discharge room with a 1-hour fire rated enclosure and 1-
hour fire rated door.
14.11 Principle 9 - Systems Testing
A. Application: Before a property is occupied, the fire protection and life safety
systems shall be fully operational, contractor tested and certified to the
satisfaction of a Marriott FLS Representative.
B. Automatic Sprinkler, Water Mist & Standpipe System:
1. Flush and pressure test system.
2. Fire pump shall be tested and certified by the manufacturer.
3. Underground mains flushed and tested.
4. Perform PRV test.
C. Type 1 Grease Hood & Duct Fire Suppression: Pretest all coordinated
components by activation of hood and duct suppression system control unit.
D. Fire Alarm: Pretest and operate system without trouble lights exhibited.
E. Mechanical Smoke Control:
1. Balance Report: Prior to testing smoke control systems, HVAC

systems shall be contractor tested and balanced. Test and balance report
shall be available.
2. Smoke Exhaust: Mechanical smoke exhaust systems in atriums and

underground assembly buildings shall be tested in accordance with the
requirements of International Building Code (IBC) section 909 and the
approved rational analysis.
3. Stair Pressurization: Test and operate the system, concurrently with

the smoke exhaust system (if provided), to confirm design pressures and
door opening force.
F. Emergency Electrical Systems:
1. Generator shall be operational and tested to automatically activate

upon loss of normal incoming power and to provide standby and
emergency service to operate emergency lighting and specified systems.
2. Battery standby power and UPS systems providing emergency

power and lighting shall be fully operational.
G. Elevator Recall & Firefighters’ Operation: Elevator Phase 1 Designated

Level and Alternate Level Recall and Phase 2 Firefighters’ In-Car Operation
Features shall be fully tested in compliance with ASME A17.1.
H. Central Control Station (Fire Command Room): Panels, indicators,

controls and systems shall be operational, tested and accepted.
I. Means of Egress: Facilities for means of egress shall be operational and
unobstructed.
mechanical systems
designstandards
Table of Contents
15A.1 General 634

15A.2 Building Cooling/Heating Load Calculations 635
15A.3 HVAC System Requirements 636
15A.4 Heating 637
15A.5 Variable Refrigerant Flow (VRF) / Variable Refrigerant Volume (VRV) 637
15A.6 Air Side Systems 638
15A.7 Ductwork 649
15A.8 Smoke Control System 651
15A.9 Fuel Oil System 651
15A.10 Commercial Food & Beverage (F&B) Production 652
15A.11 Laundry Facility 654
15A.12 Building Automation System (BAS) 655
15A.13 Acceptance Testing 658
definitions
without exception
or best practice

Marriott.
August 2021 marriott international. all rights reserved. Ritz-Carlton Reserve - CALA Mechanical Systems 633
15A.1 General
A. Design Criteria:
1. Minimum Requirements: This document establishes minimum Marriott

International (MI) requirements and is not intended to provide complete
design solutions to project specific situations. For alternate HVAC
Systems consult MI Engineering for applicable performance criteria.
2. Deviations: Submit in writing proposed deviations for systems,

equipment or manufacturers to MI Engineering for approval. For
deviations that alter operating costs, submit a complete computer
simulated life cycle cost analysis so that negative impacts can be
reflected in the operating Pro-Forma.
3. Documentation: Clearly identify on the design drawings systems and

equipment required by this document and provided by the contractor.
B. Codes & Standards:
1. Governing Regulations: If governing regulations conflict with MI's Design

Standards contact MI Engineering for resolution.
2. Approvals: Fired pressure vessels, boilers, boiler tanks and their safety
trains (controls that include combustion safeguards, safety shutoff
valves, over temperature protection and pressure relief valves) require
one of the following approvals, Zurich Global, UL (Underwriters
Laboratories), CSA (Canadian Standards Association), ETL or ASME.
C. Building Pressures: Design air systems to maintain positive building pressure,

maintain environmental requirements (temperature and humidity) and
ensure guest comfort.
1. Outside Air: Minimum outside air intake quantities shall exceed building
exhaust quantities by 10% for public and back-of-house spaces. Provide
complete airflow matrix showing supply, return, exhaust, and outside air
quantities on a floor-by-floor basis.
2. High-rise Buildings: Provide entry vestibules with a revolving door in

buildings greater than 10 stories to significantly reduce "chimney" or
"stack effect", see <2A>.
D. Equipment Selections: Select equipment rated for applicable service,

environment, temperatures and pressures.
1. Equipment: Design and select outdoor equipment for project specific

conditions complete with factory applied corrosion resistant coatings. Do
634 Mechanical Systems Ritz-Carlton Reserve - CALA marriott international. all rights reserved. August 2021
not select equipment designed for indoor use at outdoor locations.
E. Fire Protection & Life Safety: See <14>.
F. Environmental Requirements: Design and select equipment to maintain

indoor temperature and humidity levels in compliance with Table 1 –
Environmental / Ventilation Requirements at the end of this document.
G. Dimensions, Sizes & Measurements: In this Standard, conversions from

English (Imperial) to metric (SI) units are approximate. Verify, coordinate and
confirm product and material dimensions for required design applications.
15A.2 Building Cooling/Heating Load Calculations
A. Reference: Current edition of American Society of Heating, Refrigerating and

Air Conditioning Engineers (ASHRAE) Handbook of Fundamentals.
B. Method: Utilize the Cooling Load Temperature Difference (CLTD) as defined

by ASHRAE.
C. Outdoor Design Conditions: Utilize the ASHRAE 1% Cooling Dry Bulb (DB) and
Mean Coincident Wet Bulb (MCWB) temperatures and the 99.6% Heating Dry
Bulb (DB) temperature.
D. Review: Obtain MI Engineering acceptance of load calculations, psychometric

analysis and equipment selections at the beginning of the design process.
E. Procedures: Prepare calculations for purposes of selecting central cooling

and heating plant equipment.
1. Capacity of central cooling plant is based on building block loads

including the following conditions:
a. Exhibit Hall, Ballroom, Meeting Room & Pre-function Occupancy:

Assume one person per 0.93 m² (10 sq. ft.) for block cooling load
purposes.
b. Cooling System: System provides sufficient capacity to meet peak

cooling loads but must be capable of operating efficiently at part load
conditions.
2. Central Heating Plant: Assume no credit for solar heat gain or internal
heat gain (such as people, lights or appliances).
15A.3 HVAC System Requirements
A. General Design Requirements:
1. Design the Heating, Ventilation and Air Conditioning (HVAC) system to be

energy efficient and fully automated.
2. Provide clearances and access to equipment in compliance with

manufacturers’ minimum requirements, to allow routine maintenance,
and removal and replacement of system components.
3. Locate louvers and exterior mechanical equipment away from public and
guest view.
4. Avoid placement of access panels in public spaces. Where required,

coordinate location and design with MI Interior Design.
5. Utilize linear slot diffusers with 180-degree flow pattern control for supply
and return in public spaces. Coordinate with MI Interior Design. Return air
slot diffusers are not permitted when smoke control systems are
provided.
B. Indoor Air Quality (IAQ):
1. High IAQ is a critical component of guest comfort and is achieved through

the proper design of building air systems.
2. Provide air quality, including filtering and humidity control in compliance

with ASHRAE Standard 62.1-2019 Ventilation for Acceptable IAQ and
ASHRAE Standard 55-2017 Thermal Environmental Conditions for Human
Occupancy.
3. Design spaces such as commercial cooking areas, fitness centers, pools,

spas, etc. to ensure environmental conditions are met and under
negative pressure with respect to surrounding areas to avoid odor
migration.
C. Energy Efficiency: MI has adopted a significantly aggressive environmental

policy. At a minimum, design the HVAC systems in compliance with ASHRAE
Standard 90.1-2019 Energy Efficiency in Buildings.
1. Renewable Energy Options: Investigate renewable energy options

including thermal storage, solar power, solar hot water and swimming
pool heat, wind power, geothermal cooling and heating and deep water
cooling. Review with MI Engineering with respect to application,
practicality and cost effectiveness.
2. Cost Analysis: Provide a complete computer simulated life cycle cost
analysis for renewable energy options and alternate HVAC systems and
equipment considered for implementation.
D. Noise Criteria:
1. Design systems to minimize the transmission of sound and vibration and

provide acoustical and vibration attenuation for mechanical equipment,
especially roof-mounted.
2. Isolate ductwork, piping and equipment suspended from structures.
3. Maximum NC 37 for Public Spaces and Guestrooms and NC 40 for Back-of-

House areas.
15A.4 Heating
A. Stairwells: Provide heat in stairwells to maintain a minimum temperature of

10° C (50° F).
B. Front Entrance Vestibule: Provide heat in vestibules to maintain a minimum

temperature of 10° C (50° F), see <2A>.
C. Receiving Area: Provide cabinet heaters where winter temperatures

drop below 0º C (32° F). Provide circulating fans in hot climates.
15A.5 Variable Refrigerant Flow (VRF) / Variable

Refrigerant Volume (VRV)
A. VRF / VRV System: Provide the following:
1. Heating & Cooling: Provide simultaneous heating and cooling system

with heat recovery.
• Design system capable of individual indoor unit changeover from
heating to cooling without affecting operation of another indoor unit on
same system.
• Locate single port branch selector box in each guestroom. Multiple
port branch selector boxes with solenoid valves may not be located
inside guestrooms.
2. Condensing Units: Two inverter driven scroll compressors. Locate

condensing units on roof areas in compliance with manufacturer
recommendations. Do not locate condensing units in garages.
3. VRV/VRF System Sizing: Maximum system refrigerant charge must be in
compliance with ASHRAE 15 and 34.
4. Evaporator: In public spaces and guestrooms, provide ceiling hung

ducted evaporators.
5. Ceiling Cassette: In non-public spaces, install 2-way or 4-way ceiling

cassettes.
B. Guestrooms:
1. Provide VRV / VRF unit for heating and cooling.
2. VRV/VRF Sizing: 7,000 btuh unit for room areas to 35 m² (375 sq. ft.) and
9,000 btuh unit for room areas greater than 35 m² (375 sq. ft.). Consult MI
Engineering where higher capacity is required due to local climate.
3. VRV/VRF Manufacturers: Manufacturers shall conform to the

performance criteria listed in this document, with performance verified
by the Engineer of Record. Manufacturers who currently provide
acceptable products include, but are not limited to, the following:
• Mitsubishi
• Daikin
• LG
• Trane
• Lennox
15A.6 Air Side Systems
A. Design Considerations: Provide cooling and heating in habitable public and

Back-of-House spaces. Prior to opening provide one new set of filters for
each piece of equipment including AHU and FCUs.
1. AHU Design: Provide complete information for AHUs on the design

documents including maximum design outside air quantities, supply air
dry bulb and wet bulb temperatures.
2. Load Calculation Criteria: Select AHUs with greater than 50% outside air
quantity using the ASHRAE 0.4% Evaporation Wet Bulb (WB) and Mean
Coincident Dry Bulb (MCDB). Select AHUs with 50% outside quantities or
less using the ASHRAE 1% Annual Cooling Dry Bulb (DB) and Mean
Coincident Wet Bulb (MCWB) temperatures.
3. Zoning: Zone air handling systems by type of occupancy, solar

orientation and time of operation to allow shutdown of equipment or
reset of temperature when cooling or heating is not required.
4. Commercial Cooking Areas & Laundries: Provide individual constant

volume AHUs.
5. Rooftop Units: If required, locate above non-public areas. Provide sound

attenuation below entire unit as recommended by manufacturer. Provide
two 90-degree elbows on supply and return duct mains, and acoustical
lining for minimum of 5 m (15 feet) of duct mains.
6. Variable Air Volume (VAV) Systems: Use VAV systems to serve areas with
similar occupancies and hours of operation but different load conditions
(ballrooms, multiple retail shops, gift shops and administrative offices).
7. AHU Locations: For ease of access and maintenance, do not install AHUs
above ceilings. Locate AHUs in mechanical rooms or mechanical
mezzanines.
8. Mechanical Rooms: Do not utilize as return or mixed air air plenums. Hard
duct outside air and return air to AHUs.
9. Outside Air Intakes: Locate above grade, away from public and accessible
areas. See <1> and <16>.
10.Region Requirements:
a. Tropical Climates: Provide separate AHUs for pre-conditioning

outside air.
b. Preheat Coils: Provide on air handling units in cold climates to

prevent freezing chilled water coils.
c. Coastal Areas: Provide factory applied corrosion protection for HVAC

equipment and ductwork. In hurricane or cyclone areas provide
equipment hold downs.
d. Contact: Consult with MI Engineering for project specific

requirements.
B. Public & Back-of-House AHUs:
1. AHU Type: Factory packaged modular vertical or horizontal type draw-

thru, double wall construction with 50 mm (2 inch) for indoor and 76 mm
(3 inch) for outdoor locations, closed cell insulation, positive drain type
stainless steel drain pan and the following:
a. Premium efficiency motors with VFDs
b. Double width, double inlet air foil supply fan.
c. Hot water preheat coil with in-line circulating pump.
d. Chilled water cooling coil with in-line circulating pump.
e. Hot water heating coil with in-line circulating pump.
f. Waste heat for humidity control. Electric coils may not be used.
g. Intake hood for OA, combination filter and mixing boxes with low
velocity 50 mm (2 inch) MERV 8 filters, motorized dampers and
automatic temperature controls.
h. Provide secondary drain pans under AHUs and FCUs above finished
ceilings.
2. Return Fan: Provide with motor operated dampers on return, outside air
and relief air ducts, when required for air side economizer.
a. Select fan with capacity to match supply air.
3. Freeze Stats: Provide freeze stats to protect coils from freezing by

shutting down fans and closing outside air dampers when temperature at
coils drops to 5° C (40° F).
4. Sensors: Provide direct digital sensors (local occupant control not

permitted) connected to BAS with temperature and humidity control for
the following:
a. Lobby
b. Restaurants
c. Public Corridors
d. Fitness Center
e. Kitchens and related areas in Kitchens
5. Thermostats: Provide direct digital thermostats connected to the BAS

with set point display and local occupant control from 18° to 25° C (64° to
77°F) for the following:
a. Meeting Rooms / Salons
b. Boardrooms
c. Executive Offices
6. Back-of-House sensors are similar to public space sensors but

without display and are only set through the BAS.
7. VAV Systems:
a. Sensors: Locate static pressure sensor at last VAV box and high
pressure limit switch at AHU.
b. Duct: For accurate sensing of velocity pressures on box

controller, provide straight duct at inlet of VAV box with length equal
to 4 times the inlet diameter.
c. VAV Box Location: Locate in mechanical plant rooms or above

accessible ceilings with catwalks, preferably in Back-of-House areas
for service and maintenance. Where heat is required, outfit VAV boxes
with hot water heating coils with modulating 2 way control valves.
d. Equip VAV AHUs with VFDs and premium efficiency motors.
8. Selection Criteria:
a. Design Supply Rate: Minimum of 6 air changes per hour.
b. Cooling Coil: Maximum air velocity of 3 m/sec (500 fpm). In lieu

of 8-row cooling coils, if required, use two 4-row coils in series.
c. Heating Coil: Maximum air velocity of 3 m/sec (500 fpm).
d. Fans: Air foil type fans with premium efficiency motors.
9. Consult MI Engineering regarding corrosion and hurricane resistant

equipment for projects located in coastal regions.
10. Manufacturers shall conform to the performance criteria listed in

this document, with performance verified by the Engineer of Record.
Manufacturers who currently provide acceptable products include, but
are not limited to, the following:
• Trane
• Carrier
• York
• Daikin
• Lennox
C. Public Spaces: Provide the following for public spaces such as Lobbies,
Restaurants, Lobby Bars, Ballrooms, Meeting Rooms, Boardrooms and Pre-
function Corridors:
1. Carbon Dioxide (CO2) Sensors: CO2 sensors to control outside air

quantities.
2. Fan Powered Variable Air Volume (FPVAV): Provide systems with hot
water reheat coil and VFDs.
3. Acoustics: Minimize return air through walls above operable partitions. If

penetrations are required, fabricate sound traps with two 90 degree
acoustically lined elbows, see <6>.
4. Plenums: Do not use supply air plenums. Return air plenums are
acceptable, except in spaces with smoke control, see <14>.
5. Air Distribution: Size ducts for quiet airflow without noise or whistle.
Provide linear supply slot diffusers. Coordinate appearance with MI
Interior Design.
D. Indoor Pool (Natatorium):
1. Type: Provide a unit built for pool applications with dehumidification

system with reheat for proper temperature and humidity control.
2. Condensation: Design air distribution system to fully wash all parts of

exterior windows and skylights with supply air to prevent condensation.
3. Maximum allowable line run for Dx split system is 15 m (50 feet). Systems
with line runs greater than 15 m (50 feet) are not acceptable.
4. Monitoring: Provide manufacturer's factory mounted control switch

internet connectivity for monitoring the unit. Information to include real
time refrigerant high and low operating pressures. Systems requiring
manifold gauges connected to access refrigerant pressure readings are
not acceptable.
5. Corrosion Protection: Fully dip air coils to ensure 100% corrosion

protection. Compressor, receiver, pool water heater, electronics, as much
refrigerant piping and control valves as possible is in a service vestibule,
out of the process air stream.
6. Filters: 50 mm (2 inch) MERV 8 filters.
7. Supply Fan: ECM type direct drive motor with fan speed adjusted
from the unit controller. Belt drive systems are not acceptable.
8. Provide a control interlock between the dehumidifier and the

auxiliary pool water heater.

• Seresco, National Account Contact: Tom Whitely, (443) 534-7716 or
tomwhiteley@havtech.com.
• Desert Aire
• Dectron
• Poolpak
E. Guestroom & Guestroom Corridor Dedicated Outside Air System (DOAS):

Provide DOAS unit with heat recovery and hot gas reheat to supply 100%
outside air to guestrooms and guest corridors. Locate temperature and
humidity sensors in one typical guest corridor.
1. Type: Double wall rooftop units with minimum 2 compressors, heat

recovery, 50mm (2 inch) foam insulation (R-13 minimum) specifically
manufactured for economical cooling, dehumidifying and reheating
100% outside air with 50 mm (2 inch) MERV 8 filters. Equip supply, return /
exhaust and condenser fans with a factory mounted VFD.
a. Provide unit capable of maintaining space conditions of 24°C (75°F)

50% RH with less than 8.9 g/kg (65 grains of moisture per pound of dry
air) at all load conditions and comply with ASHRAE Standard 90.1-
2019. Select unit at ASHRAE 0.4% Evaporation Wet Bulb (WB) and
Mean Coincident Dry Bulb (MCDB).
b. Reheat: Provide full modulating hot gas reheat to maintain constant

discharge temperature at room neutral conditions +/- 20°C (68°F) /
50% RH during cooling and dehumidification season. Do not use
electric coils for reheat. Utilize recovered energy for reheat.
c. Heat: Provide full modulating gas heat for winter heating with a
minimum 10:1 turndown.
d. Energy Recovery Wheel: Provide Semco (or equivalent) aluminum

total energy recovery wheel (sensible only wheel can be used
depending on climate).
• Provide bypass dampers, 1% purge to minimize exhaust cross
contamination and defrost control.
• Provide a removable slide out rack for easy servicing.
e. Condenser: Units larger than 10-Tons shall have a minimum of 2

condenser fans. Utilize ECM or VFD’s for precise condenser head
pressure control which is critical when using modulating hot gas re-
heat for dehumidification.
f. Sound Attenuation: For DOAS units with digital scroll compressors

provide 3-inch, high density sound batts and outdoor grade drywall
sheets (2 each, installed alternately) for the entire footprint of units,
within the roof curbs.
2. Guestroom Supply:
a. Type: Provide American Aldes Zone Register Terminal (ZRT-1-4-120)

to supply 17 l/s (35 cfm) makeup air from DOAS unit hard ducted into
the guestroom sleeping area with side wall register or connected to
the supply grille if a horizontal fan coil unit is used. Integrate
operation with guestroom management system (GRMS) to shut-off
make-up air when guestroom is unoccupied.
3. Corridor Outside Air Supply: On each floor provide a ventilation rate the
greater of 2 air changes per hour or exhaust air requirements from
adjacent spaces plus 10% from vertical ducts and horizontal distribution
system. Use ceiling hung units only when required for excessive heating
or cooling loads.
4. Remote Monitoring: Provide manufacturer’s factory mounted controls

with remote monitoring by BAS.
5. Locate DOAS vital controls and components out of the process air stream.
For coastal salt water applications the condenser, evaporator and hot gas
re-heat coils shall be coated with a Polymer coating that exceeds 6,000
hours of salt spray per ASTM B117-90. In addition, the interior ceiling,
floor, service doors, fan inlet cone, damper rack, and filter rack are spray
coated with a two-part polyurethane, heat baked coating. Locate DOAS
minimum 3 m (10 ft.) from any exhaust fan.
6. Blower and Motor: Direct drive with VFD for supply air balancing. Belt
driven motors are not acceptable.
7. Manufacturers shall conform to the performance criteria listed in this

document, with performance verified by the Engineer of Record.
• Aaon, National Account contact: Tom Whiteley, (443) 534-7716 or
tomwhiteley@havtech.com
• Trane
• Greenheck
F. Guestroom FCUs: Provide for simultaneous on demand cooling and heating.
1. Sizing: Provide the larger of either 46 m² (500 sf )/ton or 140 l/s (300 cfm)
fan coil.
2. Location: Position FCU supply air to avoid blowing directly on the bed.
3. Type:
• Vertical stack or concealed horizontal with chilled water cooling coil
with 2-way control valve
• Hot water heating coil with 2-way control valve (based on climate data,
electric heat may be appropriate. Consult MI Engineering for acceptance)
• Hayes Fluid Controls Measurflo automatic flow control valves on
chilled and hot water
• In master / slave configuration riser shut-off valves must be inside the
cabinet of the FCU served
• Epoxy coated insulated drain pan
• Filter return with 18 mm (3/4 inch) MERV 8 filters and foil faced
insulation
• Provide 3-way control valves at the top of each riser or at the last FCU
on a horizontal run
• Ditto units are not allowed
• UL listed for fire
a. Suites: Multiple four pipe fan coil units. Provide minimum one
unit for each room or space.
b. Guest Concierge Lounge: AHUs or multiple FCUs discharging

toward exterior wall with hard ducted return air.
c. Bathrooms: In large 4 and 5 fixture bathrooms and bathrooms

with solar gain from windows, provide supply air to the bathroom
from the FCU.
d. Location: For horizontal FCUs locate above the entry vestibule

ceiling with hard ducted return air. Provide full size access panel to
allow for complete maintenance access.
e. Shut off Valves: Provide full port ball valves for shut off on chilled
water and hot water coil connections.
f. Condensate: Do not connect FCU condensate drains to plumbing

fixtures. Hard pipe to condensate system.
g. Manufacturers shall conform to the performance criteria listed in

Manufacturers who currently provide acceptable products include,
but are not limited to, the following:
• International Environmental
• Trane
• Tempspec
• Envirotech
G. Ventilation: Provide mechanical ventilation to non-habitable spaces to

maintain a minimum winter temperature of 13° C (55° F) and maximum
summer temperature of 32° C (90° F).
H. Guestroom Management System (GRMS): The Room Controller (digital

thermostat) is the core of the solution and determines occupancy and other
room parameters from different sensors to define the room management
sequence. The room controller allows for occupancy based guestroom
management and controls HVAC system, humidity, has occupancy based
master lighting relay control and is integrated with make-up air and exhaust
dampers, guestroom entry door lock and other guestroom amenities
including Do Not Disturb (DND), if applicable. Key card slots are not allowed.
The system is fully networked and integrates with BMS and/or PMS, has hotel
operators console, and can be either wired or wireless integration.
1. Location: Locate thermostat on guestroom side of bathroom wall so

occupancy sensor faces into sleeping area.
2. GRMS Integrators: To ensure proper coordination between electrical and

mechanical sections and proper execution of design a GRMS System
Integrator is required. Include the following:
• Demonstrate ability in integrating all aspects of guestroom
functionality including guestroom HVAC, make-up air and exhaust
control, RFID lock, lighting control, and any other guest amenities as
required.
• Responsibilities: Design, installation, project management,
procurement and commissioning of the GRMS.
• Ensure that all server to server interfaces are established and
operational for complete inter-operability between guestroom functions
and PMS, BMS and GRMS.
• Offer full maintenance and service agreement for projects.
• Preferred Integrator: Smartcon Solutions LLC, Tom Mirante (844) 633-
2412 or Thomas@smartconsolutions.com

• Telkonet
• Inncom by Honeywell
• Lutron
• Schneider-Electric
• Interel
I. Supplemental A/C:
1. Provide chilled water fan coil unit for primary cooling with backup
direct expansion (DX) split system air conditioning units connected to
backup operational power to provide 24 hour air conditioning for PMS
computer room, telephone equipment room and elevator machine
rooms, see <12>, <13A>, <13B> and <15C>.
2. Provide high efficiency DX split systems (with a minimum EER of

12.0) for Pastry / Chocolate Room, Meat / Fish Room, Garde Manger,
Beverage Storage, and Refrigerated Trash Room to maintain 15° C (59° F)
<10>.
J. Elevator Shafts:
1. Pressurization: Pressurize elevator shafts in high-rise buildings to

offset stack effect in cold climates.
2. Heat: Provide heating to maintain a minimum supply temperature

of 7.2° C (45° F).
3. Dampers: See “Ductwork” in this document.
4. Standby Power: Connect fan to backup operational power, see

<15C>.
K. Exhaust Systems:
1. Type & Location: Provide exhaust fans with premium efficiency motors in
the following:
a. Fitness Center
b. Toilet Rooms: In public and back of house restrooms with greater

than 95 l/s (200 cfm) exhaust provide minimum 50% supply air from
adjacent system.
c. Vending Rooms
d. Maintenance shops
e. Locker rooms
f. Electric rooms
g. Commercial cooking areas
h. Bars
i. Employee cafeteria
j. Pool equipment rooms
k. Laundry
l. Central Plants
m. Other areas producing odors, fumes and excessive heat
2. Guestroom Tower: Total exhaust is typically 236 to 378 l/s (500 to 800
cfm) per floor. Provide exhaust at the following: Service Elevator Lobby,
Laundry Chute Room, Housekeeping, Vending, and Electrical Rooms to
maintain 27° C (80° F).
3. Parking Structure Exhaust: Provide exhaust of 0.35 l/s/m² (0.75 cfm/sf)
minimum, controlled by carbon monoxide sensors. Provide a minimum of
one sensor per 700 m² (7,500 sq. ft.).
L. Guestroom Bathroom Exhaust: Provide exhaust in the Guestroom Bathroom.
1. Provide ceiling mounted American Aldes Zone Register Terminal (ZRT-1-

4-120) in shower compartment subducted into vertical sheet metal
exhaust risers. ZRT automatically regulates exhaust airflow to provide 14
l/s (30 cfm). In guestrooms with individual compartments, provide 7 l/s
(15 cfm) in the shower compartment and 7 l/s (15 cfm) in the toilet
compartment. Integrate operation with GRMS to shut-off exhaust air
when guestroom is unoccupied.
2. Collect exhaust risers in the ceiling of the top floor and connect to heat
recovery of the roof mounted DOAS unit.
M. Combustion Air: Provide for gas fired appliances including pool heaters and
laundry dryers.
1. Cold Climates: Provide unit heaters for general space conditioning.
2. Fan Operation: If provided by a fan, interlock fan and intake damper with
boiler controls to ensure proper supply of combustion air prior to boiler
and equipment firing.
N. Fans:
1. Type: Centrifugal, except parking structure fans may be propeller

fan with premium efficiency motors.
2. Commercial Cooking Area Hood Exhaust Fans: High velocity discharge at

13 m/sec (2,500 fpm) with weather resistant finish, motor guard, drain
plug, and removable stainless steel drain pan, see <10>.
a. Mount on roof and direct exhaust away from outside air intakes to
prevent reentry of contaminated air into building.
3. Dampers: Provide with motor operated dampers that automatically close

when the fan is off.
O. Air Curtains: Provide for the entire length of doors that open to the Receiving
Area. Provide heat in colder climates.
15A.7 Ductwork
A. Requirements:
1. Type: Low and medium velocity galvanized sheet metal constructed and
installed in compliance with Sheet Metal and Air conditioning Contractors
National Association (SMACNA) Standards or equal.
2. Flex Duct to Diffusers: Medium pressure rated, externally insulated,

spiral wound, with a maximum length of 2.4 m (8 ft.). Flexible duct is not
allowed on return and exhaust systems.
3. Sizing: To minimize airborne noise and ensure space noise criteria,

size ductwork for maximum velocity as follows:
a. 10 m/sec (2,000 fpm): Main supply ducts
b. 7.5 m/sec (1,500 fpm): Branch ducts, and return and exhaust
systems
c. 4 m/sec (800 fpm): Ducts serving room terminal air devices
d. Duct Friction Loss: Not to exceed 0.7 kPa (0.10 inch w.c.) per 30.5
m (100 ft.) of duct
4. Turning Vanes: Provide in rectangular elbows greater than 45º.
5. Duct Option: Ductwork downstream of terminal devices may be

Kingspan KoolDuct or Mansville Superduct RC.
B. Vertical Risers: Flamebar BW11 UL listed 2-hour fire rated duct system
complete with gaskets, caulk, fire dampers, etc. in lieu of 2-hour shaft wall
construction.
C. Outdoor Ductwork: Not recommended, but when necessary provide as

follows:
1. Roof: Locate bottom of duct a minimum of 450 mm (18 inch) above roof
to permit servicing roof area.
2. Access: Provide steps over ductwork for access to roof areas and roof
mounted systems and equipment.
3. Insulation: Encapsulate with 3M Venture Clad Zero Perm vapor barrier

jacket or Armacell ArmaTuff, UV resistant weatherproof outdoor
insulation.
D. Pool Equipment Rooms: 304 stainless steel for pool equipment rooms.
E. Sewage Ejector & Grease Trap Rooms: Exhaust system to be under negative
pressure with fans located at remote end of the system and discharge to
building exterior.
F. Exhaust Outlets: Position exhaust outlets minimum 3 m (10 ft.) away from
outside air intakes and operable windows except for the following:
1. Fireplaces: Locate wood burning fireplace outlets 15 m (50 ft.) minimum

from outside air intakes and operable windows.
G. Acoustic Lining: Provide closed cell elastomeric insulation that is non-

fibrous and resists bacterial growth, with impervious face to permit cleaning.
First 30’ from AHU’s provide 2” 1 ½# density duct liner.
H. Outside Air Duct: Galvanized with 2 inch 3# density external duct board.
I. Dampers:
1. Provide low leakage motor operated dampers on supply and

exhaust systems to automatically close when the systems or spaces
served are not in use.
2. Provide fire dampers and fire / smoke dampers where required, to meet
fire ratings of floors, walls and ceiling systems, complete with 200 x 200
mm (8 x 8 inch), framed, hinged, lockable access doors. Coordinate
locations with MI Interior Design. See <14>.
3. Provide balancing dampers for each supply and return riser, registers and
diffusers. Where possible, locate balancing dampers in ceiling space over
back-of-house areas for servicing out of guest view.
4. Volume Dampers: Provide in branch ducts at connection to main

duct.
J. Flues: Provide factory built, double wall gas flue / vent for each boiler
and fireplace vented to outdoors.
15A.8 Smoke Control System
A. General: When smoke control systems are provided, coordinate zones and
location requirements of HVAC and ductwork in this Chapter with Fire
Protection & Life Safety. See <14>.
15A.9 Fuel Oil System
A. Type: In high-rise buildings, provide complete automatic fuel oil system with
street level fill for standby power generator, see <15C>.
B. Location: Double wall fiberglass fuel oil tank above ground with spill
containment. In ground tanks are not acceptable. Generator skid mounted
tanks are preferred.
C. Controls: Provide each tank with remote electronic level gauges, leak
detection and monitoring equipment, interstitial monitoring and overfill
protection.
D. Pumps: If a skid tank is not installed, provide duplex fuel oil pump sets to
transfer fuel to day tank.
E. Fuel Storage: Size fuel oil tank based on 8 hours of storage for standby power
at full load.
1. High Risk Areas: For properties in high risk areas (hurricane regions)
provide a minimum of 72 hours storage capacity.
2. Remote Properties: On island and remote properties provide a minimum

of 7 days storage capacity.
3. Acceptance: Obtain acceptance of sizing from MI Engineering.
15A.10 Commercial Food & Beverage (F&B)
Production
A. Air Conditioning: Provide air conditioning with a separate HVAC unit that
remains negative with respect to surrounding areas.
1. Supply Air: Locate devices so cool air is directed away from “hot food”
serving areas.
2. Return Air: Provide hard ducted return system. Plenum ceilings are not
permitted in food production areas.
B. Type 1 Grease Hood: See <14> for cooking hood and duct fire suppression
system at food production cooking equipment that produces grease laden
vapors, and coordinate requirements with <10>, <15B>, <15C> and this
document. Provide the following:
1. Standard: Comply with NFPA 96 - Ventilation Control and Fire Protection

of Commercial Cooking Operations.
2. Hood Control System: Provide Halton Marvel, Gaylord AirVantage or

Melink system for kitchen exhaust hoods to automatically reduce the
speed of the exhaust fan and control outside and return air dampers
during idle and non-cooking periods to save fan energy and conditioned
air. The system does the following:
a. Includes the I/O (input and output) processor, key-pad, temperature

sensors, optic sensors, variable frequency drives (VFDs) and cables.
b. Automatically turns the hoods on / off based on temperature or a time

of day schedule.
c. Varies the hood fan speeds based on both the heat and smoke load to
ensure optimal hood performance and energy savings.
d. Automatically adjusts the temperature span to ensure optimal energy

efficiency.
e. Automatically recalibrates the optics at start-up to ensure optimal

energy efficiency.
f. Provides additional inputs and outputs to allow compatibility

with other equipment and devices such as HVAC systems and cooking
appliances.
g. Provides remote access capability via modem for monitoring and

diagnostics.
3. Hood Exhaust Duct: Provide dedicated exhaust duct and fan. Do not
combine hood exhaust ducts with other exhaust systems (warewashing,
laundry, fireplace, building, etc.).
a. Solid Fuel Burning: At cooking appliances utilizing solid fuel (wood,

charcoal, etc.), provide ductwork with spark arrester, separately
ducted to building exterior.
b. Type: Black steel, 1.46 mm (0.057 inch) minimum thickness or

stainless steel, 1.14 mm (0.045 inch) minimum thickness ductwork
with welded joints. Slope duct back to the hood, with welded drip
proof seams. Galvanized steel duct is not acceptable. Flamebar BW11
Grease Duct & Unifax Fyrewrap is an acceptable alternate.
c. Cleanouts & Access Doors: Provide at maximum spacing of 3.5 m (12

ft.) in horizontal and at every floor of vertical riser. Locate at base of
vertical riser, at every change in direction and at sprinklers.
d. Fire Rated Enclosure: Provide a minimum 2 hour fire rated duct

enclosure from the point where the duct exits the cooking area (wall
or ceiling) and to the point where the duct exits the building (exterior
wall or roof). Not required if Flamebar is used.
e. Insulation: Provide 50 mm (2 inch) minimum, calcium silicate or high

temperature fiberglass insulation, tested and approved for the
application, with all-service jacket on entire length of grease exhaust
duct.
f. Sizing: Based on velocity of 7 m / sec (1,500 fpm) to 10 m / sec (2,000

fpm) to prevent grease from accumulating in ducts and to ensure
grease not trapped in hood filters is exhausted away from the
building.
C. Exhibition Cooking Hood: When provided, include the following.
2. Hood Exhaust Fans: High velocity discharge at 13 m / sec (2,500 fpm)

with drain plug and removable stainless steel drain pan.
a. Mount on roof minimum 5 m (15 ft.) from outside air intakes to

prevent reentry of contaminated air into the building.
b. Position fans so entire cooking exhaust system is under negative

pressure.
D. Dishwasher Exhaust Duct: Provide separate, dedicated, welded 304 stainless

steel exhaust duct, sloped back to equipment for drainage of condensation.
Run duct directly to building exterior.
15A.11 Laundry Facility
A. Coordination: See Laundry for criteria and applicable design

requirements, see <11A>.
B. Facility Features: Provide the following:
1. Diffusers: Locate adjustable type ceiling mounted diffusers for

cooling within 2.7 m (9 ft.) of work stations.
2. Dryers: If dryer enclosure is located adjacent to an exterior wall,

provide louvers for combustion air and size to prevent significant
negative pressure in the enclosure when dryers operate. If dryer
enclosure is not on an exterior wall, provide an outside air supply fan
equal to the total exhaust volume.
3. Flatwork Ironer Vacuum Exhaust Air Duct:
a. Provide dedicated, welded 304 stainless steel exhaust duct and

slope back to equipment for condensation drainage. Run duct directly
outdoors.
b. Equip ducts exceeding 7.6 m (25 ft.) in overall length with in-line
booster fans having a capacity equal to the equipment exhaust
capacity.
c. Do not combine vacuum exhaust duct with other ductwork

systems.
C. Valet: Provide individual FCU with thermostat over each work station.
15A.12 Building Automation System (BAS)
A. System Requirements: Provide a BAS with the following:
1. HVAC Scheduling, Operation & Optimization: The BAS provides automatic

scheduling, operation and optimization of major HVAC and plumbing
systems while maintaining guest comfort and property sustainability and
providing alarms for critical conditions.
2. Control System Description:
a. General: The control system shall consist of a high-speed, peer-to-

peer network of DDC controllers, a control system server, and a web-
based operator interface.
b. Control panels containing outstations shall have the facility of

external connection interface for lap top computer to enable set point
adjustment to be carried out locally.
c. Analogue inputs shall have at least one high and one low alarm
settings to provide alarm monitoring. All commands shall have at
least one status point. Provide full color interactive graphics to allow
points to be displayed, together with control set points and real time
values.
d. The system shall have the ability for on/off site networking, and for
interface with hotel management system and guest room controllers.
e. Provide an uninterrupted power supply system to give 4 hours back

up in the event of mains supply failure.
3. Hardware: Each webstation or web server shall consist of the following:
a. BMS shall include a supervisor, comprising central processor unit

(CPU), color monitor, keyboard and color printer. The supervisor shall
be configured with the latest windows-based operating system and
the BMS operational software, including a full graphical user
interface. 10% spare outstation capacity shall be provided backed up
by the equivalent spare memory within the CPU.
b. Computer: Industry-standard hardware shall meet or exceed DDC

system manufacturer’s recommended specifications. The hardware
shall have a hard disk with sufficient memory to store all required
operator workstation software, a DDC database at least twice the size
of the delivered system database, and one year of trend data based
on the points specified to be trended at their specified trend intervals.
• Additional: Provide additional laptops as required, with full
software package installed complete with password entry (with
hierarchical order).
c. Configuration: Minimum hardware configuration shall include Dual or

Quad Core Processor, 6 GB RAM, 500 GB hard disk providing data at
3.0 Gb/sec, 16x DVD-RW drive, and Serial, parallel, and network
communication ports and cables as required for proper DDC system
operation.
4. System Software: Software is based on a server/thin client architecture,

designed around the open standards of web technology. The control
system server shall be accessed using a Web browser over the control
system network, the hotel local area network, and the Internet. The thin-
client architecture provides operators complete access to the control
system to access graphics, point displays, and trends, configure trends,
configure points and controllers, or to download programming into the
controllers.
a. Operating System. Web server or workstation shall have an industry-

standard professional-grade operating system that meets or exceeds
the DDC System manufacturers minimum requirements for their
software. Typically acceptable systems include Microsoft Windows,
Windows 10, Windows Server 2008 R2 or newer, or Redhat Enterprise
Limax.
b. System Graphics: The operator interface software shall be graphically

based that can be modified or edited by the end user with minimal
training. Solutions that require vendor support to edit are
unacceptable. Interface shall include at least one graphic per piece of
equipment or occupied zone, graphics for each chilled water and hot
water system, and graphics that summarize conditions on each floor.
Indicate thermal comfort on floor plan summary graphics using colors
to represent zone temperature relative to zone setpoint.
c. System Protocol: System uses the BACnet open non-proprietary

protocol for communication to the operator workstation or web
server and for communication between control modules. I/O points,
schedules, setpoints, trends and alarms specified in “Sequence of
Operations for HVAC Controls” shall be BACnet objects.
5. Communication: Web server or workstation and controllers shall

communicate using BACnet protocol and backbone shall communicate
using ISO 8802-3 (Ethernet) Data Link/Physical layer protocol and
BACnet/IP addressing as specified in ANSI/ASHRAE 135-2016, BACnet
Annex J.
B. Monitoring & Controls: The BAS monitors and controls the following systems
except guestrooms:
1. Chiller Plant Optimization Package: Includes complete monitoring and

diagnostics and control of chillers, chilled water pumps, condenser water
pumps, cooling towers, waterside economizer and automatic chilled and
condenser water valves with contact point for external connection to
Building Automation System (BAS).
2. Central Heating Plant: Includes boilers and pumps, lead / lag control,
burner staging and outside air reset controls.
3. Air Handling Systems: Public Space AHUs, VAV boxes, Back-of-House

AHU's, exhaust fans, and Guestroom and Guest Corridor DOAS unit.
4. Commercial Cooking Hood: Exhaust fans and makeup air units
5. Domestic hot water system temperatures
6. Critical non-HVAC Systems: Where applicable to the project, include the

following:
a. outdoor air temperature
b. outdoor relative humidity
c. indoor relative humidity
d. walk-in coolers and freezers, including required chilled water or

condenser water pumps
e. building static pressure control for regulating outside air
f. sewage ejectors
g. water feature pumps
h. swimming pool filters and pumps
i. emergency generator
j. exterior lighting
k. balcony lighting
l. interior lighting controls (dimming systems)
m. electric meters and sub-meters
n. cistern water level
o. water meters and sub-meters
p. gas meters and sub-meters
q. water treatment systems
r. water treatment plant
s. sewage treatment plant
t. sump pumps
C. Manufacturers: Manufacturers shall conform to the performance criteria

listed in this document, with performance verified by the Engineer of Record.
Manufacturers who currently provide acceptable products include, but are
not limited to, the following:
• Automated Logic
• Trane
• Siemens
• Schneider Electric
• Johnson
• Honeywell
15A.13 Acceptance Testing
A. Requirements:
1. Acceptance: Prior to occupancy implement an acceptance testing

process that tests, verifies, and documents the functional performance,
adjustments, settings, calibration, and programming of all systems,
equipment, and devices, furnished and installed under this document to
ensure their proper and efficient operation per manufacturers' and
engineers' specifications, ratings, and capacities.
2. Acceptance Representative: The acceptance or commissioning agent

shall be a third party firm not connected with the prime, mechanical, or
electrical contractor.
3. Acceptance Testing process is completed when the required documents

are submitted and approved.
B. Acceptance Testing Level: Perform Acceptance Testing on all building

systems as defined by ASHRAE Guideline 202-2018 The Commissioning
Process and include required pre-start, start-up and verification checklists.
Additional documentation water test and balance reports, operating &
maintenance manuals, highlighted manufacturer cut sheets, Record "As-
Built" documents in pdf format, and warranties on all equipment.
C. Environmental / Ventilation Requirements - 1
D. Environmental / Ventilation Requirements - 2
E. Environmental / Ventilation Requirements - 3
F. Environmental / Ventilation Requirements - 4
G. Environmental / Ventilation Requirements - 5
plumbing systems
designstandards
Table of Contents
15B.1 General 666

15B.2 Sanitary System 667
15B.3 Storm Water Drainage System 668
15B.4 Domestic Water: 669
15B.5 Facility Requirements 675
15B.6 Piping Systems 677
15B.7 Laundry Facility 681
15B.8 Plumbing Fixtures, Accessories & Trim 682
15B.9 Acceptance Testing 688
definitions
without exception
or best practice

Marriott.
August 2021 marriott international. all rights reserved. Ritz-Carlton Reserve - CALA Plumbing Systems 665
15B.1 General
A. Design Criteria:

design solutions to project specific situations.
2. Deviations: Submit proposed deviations for systems, equipment or

manufacturers in writing to MI Engineering for approval. For deviations
that alter operating costs, submit a complete computer simulated life
cycle cost analysis so negative impacts can be reflected in the operating
Pro-Forma.
3. Documentation: Clearly identify on the design drawings systems

and equipment required by this document and provided by the
contractor.
1. Governing Regulations: If local governing regulations conflict with MI's

Design Standards contact MI Engineering for resolution.
2. Sanitation: Comply with sanitation standards to safeguard the water

supply, drainage and food service equipment. See <10>.
3. Approvals: Fired pressure vessels, boilers, and their safety trains (controls
that include combustion safeguards, safety shutoff valves, over
temperature protection and pressure relief valves) require one of the
following approvals, Zurich Global, UL (Underwriters Laboratories), CSA
(Canadian Standards Association), ETL or ASME.
C. System Design: Design systems in compliance with American Society of

Plumbing Engineers (ASPE) Standards.
D. Dimensions, Sizes & Measurements: In this Standard, conversions from

English (Imperial Units) to metric (SI) units are approximate. Verify,
coordinate and confirm product and material dimensions for required design
applications.
E. Energy Efficiency: MI has adopted an aggressive environmental policy.

At a minimum, design plumbing systems in compliance with ASHRAE
Standard 90.1-2019, Energy Efficiency in Buildings.
1. Cost Analysis: Provide a complete computer simulated life cycle cost

analysis for alternate plumbing systems and equipment considered for
implementation.
666 Plumbing Systems Ritz-Carlton Reserve - CALA marriott international. all rights reserved. August 2021
2. Alternate: Investigate the use of alternate or renewable energy
options, including solar for hot water and swimming pool heat.
15B.2 Sanitary System
A. System Requirements: Provide entire facility with complete sanitary waste /

vent system connected to a public sanitary system with each fixture vented
to the atmosphere.
1. Private Sewage Disposal System: Provide when public sanitary sewers are
not available.
2. Guestroom Bathroom Floor Drains: Guestroom bathroom floor drains are

prohibited.
a. Where floor drains are required, provide Trap Guard by ProSet

Systems to eliminate methane gas from entering bathroom and
guestroom.
b. At accessible roll-in showers, provide a secondary floor drain outside

the shower area.
c. Provide necessary slope in floor to ensure water properly drains.
3. Floor Drains: Provide floor drains in the mechanical rooms and

electric rooms.
4. Vertical Sanitary Risers: Provide clean-out with access every 3 floors

minimum 2 per riser.
5. Waste Water: Indirect connect the following to the sanitary sewer:
a. Cooling tower drain
b. Water softener backwash
c. Pool filter backwash
d. Whirlpool filter backwash
6. Sewage Ejectors: When required, provide duplex submersible sump

pump system with each pump sized at 65% of peak load. System includes
control panel for alternating pumps, pump failure alarm and high water
level. Connect sewer pumps to backup operational power. See <15C>.
7. Food & Beverage Production Facilities, see <10>:
a. Indirect Waste: Provide kitchen equipment drains with air gaps equal
to 2 times the drain pipe diameter to prevent back siphonage and
contamination.
b. Direct Waste: Provide as appropriate for the fixture.
c. Hand Sinks: Connect to direct waste.
d. Funnel Floor Drains: Provide for low volume indirect waste. Place in
easily accessible locations for service.
e. Recessed Floor Sinks: Provide for high volume indirect waste.
f. Type 1 Grease Hood: Conceal water wash drain lines in walls and
extend to building drains.
B. Region Requirement: In areas of high water costs, collect guestroom

showers, bath and lavatories and circulate to a "gray" (non-potable) water
reclamation plant for use in landscape irrigation, cooling tower make-up and
possibly water closet flushing. The minimum standards for gray water are 10
mg/1 BOD, 15 mg/1 COD and 10 mg/1 suspended solids.
15B.3 Storm Water Drainage System
A. System Requirements: Provide a complete storm water drainage

system connected to a public storm sewer for the entire facility including the
following:
1. Roof drains
2. Balcony drains
3. Planter drains
4. Fountains
5. Subsurface water
B. Drainage Requirements:
1. Overflow: Design roof system with hard piped overflow system.

• Do not use roof scuppers for overflow.
• Hard pipe overflow drains to building exterior in a visible location but
out of pedestrian walking areas.
2. Disposal: When public storm sewers are not available, discharge

storm water at points of safe disposal.
3. Region Requirement: May consider storage of storm water for
irrigation systems.
C. Subsurface Water: During the design process address the presence of

subsurface water.
1. Foundation Drain System: Provide to prevent uplifting of building

slabs by hydrostatic pressure or wet slab and wall conditions.
2. Pumping and discharge subsurface water into municipal storm

sewers.
3. Sump Pumps: Provide duplex submersible sump pump system with

the following:
a. Each pump sized at 65% of peak load,
b. Premium efficiency motors,
c. Control panel for alternating pumps, pump failure alarm, and

high level water alarm.
d. Connect to backup operational power. See <15C>.
4. Region Requirement: May consider storage of subsurface water for

irrigation systems.
15B.4 Domestic Water:
A. General Requirements:
1. Potable Water: Provide potable water to every fixture throughout the

facility in compliance with the maximum contaminant levels as allowed
by the World Health Organization (WHO) or the US Safe Drinking Water
Act (SDWA). Obtain a current water analysis.
a. Water Filtration: Provide factory packaged 3-stage Point-of-Entry

(POE) water purification system capable of removing particulate
matter down to 3um equivalent and containments down to .001,
achieving a 4 log reduction of virus, cysts with no use of chemicals
and maximum peak clean pressure drop of 3 psi.
• The system must include Force Field filters (TC-FF1-xx), capable of
removing microbiological contaminants including the cellular
remains of dead contaminants (endotoxins and cellular debris),
viruses, bacteria, cysts, trace pharmaceuticals, and other
contaminants, and shall permanently bond the debris to filter so that
the contaminants (Virus and Bacteria) cannot be released. The filter
shall also be capable of 99.999% removal of Legionella. The filters
shall be capable of operating under max water temperatures of 160° F
and max flow rates of 40 gpm per 35” filter element. Filters shall be
NSF61 and NSF42 approved and USP Class VI testing and endotoxin
testing.
b. Point of Use Filters: Where required for ice machines, food production
ice machines and hydration stations, provide inline Triple Clear Water
Solutions Force Field filter (TC-UC-10) capable of removing
microbiological contaminants including the cellular remains of dead
contaminants (endotoxins and cellular debris), viruses, bacteria,
cysts, trace pharmaceuticals, and other contaminants. Filter shall
permanently bond the debris to filter so that the contaminants (Virus
and Bacteria) cannot be released.
c. Water Filtration - Domestic Hot Water Return System: The system

includes Force Field filters (TC-FF1-xx), capable of removing
microbiological contaminants including the cellular remains of dead
contaminants (endotoxins and cellular debris), viruses, bacteria,
cysts, trace pharmaceuticals, and other contaminants, and shall
permanently bond the debris to filter so that the contaminants (Virus
and Bacteria) cannot be released.
• As part of this process, the filter shall also be capable of 99.999%
removal of Legionella.
• The filters shall be capable of operating under max water
temperatures of 160° F and max flow rates of 40 gpm per 35” filter
element.
• Filters shall be NSF61 and NSF42 approved and USP Class VI testing
and endotoxin testing.
d. Manufacturers shall conform to the performance criteria listed in this

• Triple Clear Water Solutions, National Account Contact: Patrick
Verwys, (484) 888-9218 or e-mail patrick@tripleclear.com
2. Vacuum Breakers: Provide on fixtures where cross connection to or

siphon from non-potable systems is possible.
3. Double Check Valve Backflow Preventer: Provide on connections to non-

potable water systems such as chillers, cooling towers, boilers, pools,
sprinkler system and irrigation systems.
4. Metering: Provide separate water meters connected to Building
Automation System (BAS) for the following:
a. Main domestic water
b. Cooling tower make-up
c. Kitchens (hot and cold for each Kitchen)
d. Guestroom floors (hot and cold)
e. Spa (hot and cold)
f. Laundry (hot and cold)
g. Irrigation system
h. Swimming pools
i. Leased Restaurants and Retail (completely separate from hotel)
5. Food & Beverage Production Facilities: To avoid back siphoning of

contaminates into domestic water system, provide check valves, air gaps
and vacuum breaks.
B. Cisterns / Open-air Water Storage Tanks: In areas where water supply is not
reliable provide cisterns that meet the following:
1. Cells: Minimum 2 independent cells each with a lockable cover. Locate

make-up water inlets and draw connection at opposite ends of the tanks.
Provide thermometer and water level sensor for monitoring of water
storage temperature and connect to BAS.
2. Lining: Non-porous material such as ceramic tile or PVC.
3. Capacity:
a. General: Minimum of 380 liters (100 gal.) storage per guestroom

for properties without Laundry Facility.
b. Laundry: Minimum of 570 liters (150 gal.) per guestroom for

properties with a Laundry Facility
c. Resorts: Minimum of 760 liters (200 gal.) per guestroom for

resorts
4. Access: Provide access point for water tanker filling and lockable stainless
steel cover for access points.
C. Water Conditioning:
1. Hardness: Submit lab test results of the domestic water analysis.
2. Kitchen & Laundry: Condition hot water if water analysis indicates
more than 85 ppm (5 grains per gallon) hardness.
3. Hot Water: Condition hot water when hardness exceeds 117 ppm (7
grains per gallon).

• Watts Oneflow
D. Hot Water:
1. General Requirements:
a. Central Domestic Hot Water System: Provide complete hot water

return throughout the entire system with automatic balancing (flow
control) valves at the end of every branch or riser. At a minimum,
circulate 6 l/min (1.0 gpm) through each hot water riser so that hot
water reaches every fixture within 10 seconds of flow initiation.
b. Heat Trace: Not permitted for hot water return systems.
c. Dead-legs: Not permitted in hot water systems.
2. Guestroom & Kitchen Hot Water:
a. Domestic Hot Water Plant: Provide a minimum of two tankless water

heaters to include minimum of 96% thermal efficient, onboard water
heater management system, motorized sequencing valves, minimum
of 50,000 Btuh burner input and corresponding high burner turndown
ratio up to 30:1.
• Sizing Method: Tankless water heaters are sized to comply with
Manufacturer’s Guaranteed Sizing Method.
• Physical Dimensions: Size heaters to fit through a standard 76.2 x
203.2 cm (30 x 80 inch) door for future replacement.
• Manufacturers shall conform to the performance criteria listed in
this document with performance verified by the project engineer.
Manufacturers who currently provide acceptable products include but
are not limited to Aerco and Intellihot.
b. Domestic Hot Water Plant (Other Option): Provide a minimum of

two storage tanks and gas fired water heaters or heat exchangers.
Tank type heaters or ""immersion coils" are not permitted.
• Heater Capacity: Provide a minimum of two fuel fired water
heaters, each capable of recovering 15 liters (4 gal.) per guestroom
per hour at 55° C (100° F) rise plus required gallons per hour recovery
based on actual kitchen equipment selections.
• Design: Interconnect heaters and tanks in a “reverse return”
arrangement.
• Gas Fired Water Heaters: Provide with sealed combustion
chambers with direct venting of exhaust and combustion air.
Minimum efficiency is 96%.
• Storage Tanks: Provide minimum of two storage tanks sized at 38
liters (10 gal.) per guestroom, and required gallons based on actual
kitchen equipment selections.
• Storage Temperatures: Hot water to be stored at 71° C (160° F).
3. Digital Recirculating Valve (DRV): Provide for systems with tankless

heaters other than Intellihot or Aerco and for systems with storage tanks
and gas fired water heaters or heat exchangers.
a. Applications: Provide DRVs for the following hot water systems:

• Systems with a maximum simultaneous demand (MSD) less than or
equal to 3.8 l/ sec (60 gpm), provide one Armstrong DRV40R-BS-DS or
two DVR25R-BS-CS or one Powers LFIS150VL.
• Systems up to 7.2 l/sec (115 gpm), provide two Armstrong DRV40R-
BS-DS in parallel or one DRV80R-BS-DS or two Powers LFIS150VL in
parallel or one LFIS200VL.
• Systems up to 14.5 l/sec (230 gpm), provide two Armstrong
DRV80R-BS-DS in parallel or two Powers LFIS200VL in parallel.
b. Example - DRV Diagram
c. Manufacturers shall conform to the performance criteria listed in
• Armstrong “Brain”.
• Powers “Intellistation”
4. Domestic Hot Water Return Pumps:
a. Type: Duplex wet rotor circulator pumps with integral VFD, premium
efficiency motors and preprogrammed system controls that allow
for alternation on alarm and time, and automatically adjusts to
maintain desired hot water return temperature.
b. Manufacturers shall conform to the performance criteria listed in

• Armstrong Fluid Technology. National Account Contact: Rick
Lambeth, (704) 372-4344 or rick.lambeth@msssolutions.com.
• Grundfos
5. Water Temperatures: Provide hot water temperatures as follows:
a. Guestrooms & Other Areas: 52° C (125° F) at point of connection to any

fixture.
b. Kitchens: Provide 60° C (140° F) for preparation, pot sinks,

warewashing machines and general kitchen use.
c. Laundry Washers: 74° C (165° F).
15B.5 Facility Requirements
A. Accessible Fixtures: Provide ambulatory and accessible fixtures and

hardware as required by the following:
1. ADA, Americans with Disabilities Act
2. Governing regulations and codes
B. Kitchen (Commercial F&B) Plumbing:
1. Plumbing Piping: Conceal in kitchen walls. If concealed piping is not

possible, use surface mounted stainless steel or chrome plated pipe
covers in prep and production areas. Do not stub out from floor or expose
piping on face of walls and ceiling.
2. Piping Connections:
a. Design piping connections to equipment at the highest elevation

possible but not less than 150 mm (6 inch) above the floor to provide
clearance for cleaning.
b. Provide flexible gas lines and quick disconnects (where
applicable) for cooking equipment on casters.
3. Domestic Water Lines: Connect to kitchen equipment through

individual water filters when required by equipment manufacturer. Use
flexible stainless steel lines with quick disconnect connections.
4. Choose utility based on the following:
a. Provide natural gas when available.
b. If municipal gas service is not available, provide central LPG

system with exterior tank farm or bottles.
5. Gas: Comply with NFPA 54, National Fuel Gas Code.
C. Type 1 Grease Hoods: Provide the fire suppression system to perform

the following actions when activated. See <14>, <15A> and <15C>.
1. Gas: Automatically activate solenoid to turn off gas to affected

cooking lines.
a. Position the solenoid in an accessible area as close to the

appliances as practical to minimize gas supply when activated.
D. Grease Traps:
1. Design: Drain main kitchen areas with both a grease waste and a
non-grease waste system. Connect floor drains, pot sinks, and
dishwashers to grease waste system. Connect all other fixtures, including
grinders and disposal waste machines, to non-grease waste system.
2. Location: Locate grease traps outside building in a serviceable

location, preferably near the Receiving Area, but as close to the grease
source as possible.
3. Remote Kitchen Areas: Equip with small cast iron interceptors

located in Back-of-House areas for easy cleaning and maintenance.
4. Standard: Design grease traps in accordance with ASPE with

cleanouts at the entry and exit. Vent grease trap individually through the
roof.
E. Trash & Can Wash:
1. Hot and Cold Water: Provide for wash down at Receiving Area.
2. Drains: Provide floor and trench drains in the loading dock and trash
compactor area. Route drains through the grease trap.
F. Swimming Pools & Water Features (see <4C>): Verify that pools (indoor
and outdoor), and site and building water features are provided with
appropriate water supply, filtration, circulation, treatment, aeration and
drainage.
G. Mechanical Rooms with Kitchen Exhaust Hood Grease Extraction Units:

Provide wall mounted faucet with hot and cold water and hose connection
and 30 cm (12") floor sink for washdown.
H. Mechanical Rooms with Kitchen Exhaust Hood Grease Extraction Units:

Provide wall mounted faucet with hot and cold water and hose connection
and 30 cm (12") floor sink for washdown.
15B.6 Piping Systems
A. Design Pressures:
1. Design: Zone system to maintain between 275 kPa and 550 kPa (40 and 80
psi) at fixtures.
2. Zone: Provide a maximum of 8 floors in any pressure zone. Utilizing

pressure reducing valves in domestic water systems at each floor is
prohibited. When required, install two in parallel with shut off valves for
maintenance.
3. System Pressure: Maintain through a factory manufactured and tested

automatic triplex booster pump system with premium efficiency motors
sized at 50% - 50% - 20% split with variable frequency drives. Pump
controller sequences pumps based on flow readings from a flow sensor
with back-up pressure switch.
4. Booster Pump System: Connect to standby power. See <15C>.

• Armstrong Fluid Technology. National Account Contact: Rick Lambeth,
(704) 372-4344 or rick.lambeth@msssolutions.com
• Grundfos
B. Piping:
1. Exterior Domestic Water Mains: Cement lined ductile iron, minimum

diameter 75 mm (3 inch)
2. Inground / Below Grade: Type "K" copper or PVC grades SDR 21 or

26, depending on pressure requirements.
3. Galvanized Pipe: Not permitted for domestic water systems (mains,
below grade or interior).
4. Interior Domestic Water Distribution:
a. Type "L'' copper with no lead solder or Viega ProPress copper

fittings.
b. Flowguard Gold CPVC piping systems
c. Corzan CPVC piping systems
d. Stainless steel piping and fittings with pressure ratings

equivalent to Type "L" copper.
e. Uponor AquaPEX pipe and Uponor ProPEX fittings (ASTM F1960,

NSF 61) designed and installed per manufacturers recommendations
and per local code for underground, in-unit, mains and risers. Comply
with 5006 per ASTM F876/F877. No access required for ProPEX fittings.
5. Storm & Sanitary Sewer:
a. Cast iron pipe and fittings or schedule 40 PVC with acoustic

insulation at the bottom of risers and on laterals that occur over
public spaces. Galvanized pipe or foam core PVC are not permitted.
6. Natural or LP Gas: Schedule 40 black steel with screwed malleable

or Viega Pro Press fitting or Type "L" copper. Install gas piping only in
accessible locations and surface mount at kitchen hoods. Limit gas
pressure inside building to 0.14 bar (2 psi) maximum.
C. Pipe Sizing: Maximum velocity 2.4 m/s (8 fps) in the domestic water
system and 1.2 m/s (4 fps) in the hot water return system.
D. Pipe Supports: Provide clevis or Uni-Strut trapeze hangers with

maximum spacing for copper or cast iron piping based on pipe diameter and
on both sides of changes in direction and at both sides of valves and fittings.
1. 50 mm (2 inch) & smaller: 1.8 m (6 ft.) maximum
2. 65 mm (2.5 inch) to less than 150 mm (6 inch): 3m (10 ft.) maximum
3. 150 mm (6 inch) & larger: 4.5 m (15 ft.) maximum
4. PVC Piping: Provide clevis or Uni-Strut trapeze hangers with

maximum spacing of 1.2 m (4 ft.).
5. Hanger Shields: Provide at each hanger for insulated piping.
6. Floor Penetrations: Provide steel riser clamps (copper coated for

copper pipe) at each floor. Provide cork and rubber isolation pad
between clamp rings and floor structure.
E. Pipe Insulation: Provide continuous insulation systems for piping as

follows:
1. Cold Water & Horizontal Storm Drainage Piping: Inside building,

provide flexible elastomeric thermal insulation of thickness based on
pipe diameter as follows:
a. 18 mm (3/4 inch) Pipe: 18 mm (3/4 inch) minimum
b. 25 mm (1 inch) to 50 mm (2 inch) Pipe: 25 mm (1 inch) minimum
c. 65 mm (2.5 inch) & Larger Pipe: 50 mm (2 inch) minimum
2. Hot Water Supply, Return & Recirculating Piping: Provide fiberglass

insulation with vapor barrier of thickness same as cold water piping.
3. Seams & Joints: Continuously glue insulation with contact adhesive.
4. Pipe Jacketing: Provide protective preformed jacket covers for

insulated piping at the following locations:
a. PVC Jacketing: Exposed in mechanical rooms and where piping

is less than 1.8 m (72 inch) above finish floor.
b. One Piece PVC Jackets: Provide for indoor valves and fittings.
c. Aluminum Jacketing: Provide at outdoor piping with double

seal, water tight joints utilizing foil faced adhesive tape. Aluminum
jacketing is an acceptable alternative in mechanical rooms.
F. Disinfection of Potable Water System: Required for entire potable water

system. First, flush the entire water system with clean, potable water until
dirty water does not appear at all outlets. Continue with the following
flushing requirements:
1. Disinfection Solution: Once flushed, fill the entire domestic water system
with a water / chlorine solution containing a minimum of 50 parts per
million (50 mg/1) and retain solution in system for 24 hours minimum.
2. Chlorine Purging: After retaining the solution for 24 hours, flush the
system with clean potable water until the system is purged of chlorine.
Repeat the flushing procedure until contamination is eliminated and the
disinfection is verified by a bacteriological test.
G. Valves: Locate valves to permit repairs without shutting down more

than one riser. Where possible, locate balancing, isolation and shut-off valves
over Back-of-House areas to allow service that is not visible to public and
guests.
1. Shut-off Valves: Provide full-port ball valves or butterfly valves for all
pipe sizes and for the following:
a. At the base of hot water and cold water risers.
b. In supply and return piping to equipment to permit service and

replacement.
c. In domestic hot water return line on both sides of the flow

control valve at top of each riser.
d. At major branch takeoffs for isolation of systems.
e. Provide gas shutoff valve at each piece of kitchen equipment.
f. Gate valves are not allowed.
2. Balancing (Flow Control) Valves: Provide with memory stops and

measuring ports to calibrate pressure drop and water flow at each piece
of equipment and at each hot water return riser. Do not use ball valves for
balancing.
3. Pressure Regulators & Shock Absorbers: Provide on branches

serving flush valves, ice machines, dishwashers and laundry equipment.
Provide shock absorbers in locations accessible for service and
maintenance.
4. Gas Pressure Regulating Valves: Install to regulate gas pressure at

the point of entry to the building and at kitchen and laundry (see <10>
and <11A>) equipment based on requirements of actual equipment
selected. In earthquake areas, provide automatic shut-off gas solenoid
valve.
a. Install regulators and valves in an accessible location, not above

ceilings.
b. Outfit regulators with full size vent piped to exterior of building
H. Piping Connections: Provide di-electric unions at connections of

dissimilar metals.
I. Identification: Provide the following:
1. Plastic Nameplates: Identify pumps, heat exchangers, tanks, water

treatment devices and control panels.
2. Brass Tags: Identify small devices, including in-line pumps and

valves.
3. Plastic Pipe Markers: Snap-on type with flow arrows for gas,
domestic cold water, domestic hot water and hot water return piping.
15B.7 Laundry Facility
A. Features: Provide the following.
1. Lint Screens: Install 12 mm x 12 mm (1/2 inch x 1/2 inch) expanded

metal lint screens in trench drains. Locate screens and design to fully
protect the trench, for easy removal and daily cleaning.
2. Floor Drains: Provide floor drains in laundry mechanical room,

boiler room and air compressor room. Provide area and laundry washer
trenches with drains leading to storage pits. Slope trench bottoms to
drain at center or one end.
B. Water Reclamation & Reuse Systems:
1. Waste & Rinse Water: Provide Kemco water reclamation and rinse
water reuse system.
2. Waste Water Heat Recovery: Provide a waste water heat recovery

system when a waste water reclamation system is not provided.
C. Chemical Storage & Injection System: Provide 20 mm (3/4 inch) hot and
cold water lines connected through a thermostatic mixing valve to a single 20
mm (3/4 inch) wall mounted valved outlet.
D. Water Quality Requirements: Comply with the following.
1. Laundry Water Quality
15B.8 Plumbing Fixtures, Accessories & Trim
A. General: Provide commercial quality grade fixtures, faucets and trim.
B. Eye Wash Stations: (see <16>) Provide eye wash stations where chemicals are
mixed, dispensed or handled and used in concentrated form including
Swimming & Whirlpool Equipment Room (see <4C>), Engineering Shop (see
<9>), Kitchen Warewashing (see <10>), Laundry Chemical Room (see <11A>),
and Housekeeping (see <11B>).
1. Fixture Type: Provide permanent (not reservoir type that requires

maintenance, testing and regulation burdens), foot operated, non-
shower type fixtures in compliance with OSHA standards.
2. Plumbing: Connect fixtures to piped plumbing system with tepid water

supply and drain.
C. Fixture Trim:
1. Toilet & Lavatory Supply: 12 mm (1/2 inch) angle supply, wall flange,
chrome plated and braided stainless steel supply line.
2. Lavatory and Sink P-Traps: 17 gauge, chrome plated brass with wall
flange and no clean-out
3. Accessible Lavatory Trap Insulation Kit: Handi LavGuard Model 102 &
105 white, self fastening, flexible, vinyl insulation covers for drain trap,
supply piping, and angle stop valves.
4. Shower Drain: 50 mm (2 inch) diameter pipe with the grid / top per the
Brand specifications. At a minimum provide a 100 mm (4 inch) square
perforated grid strainer, chrome finish. See <7A> for Brand requirement
and linear drain criteria.
D. Plumbing Fixtures Schedule: Coordinate the following Fixture Schedule items

with the Architectural criteria and Interior Design requirements from
Chapters <2A> through <11B> for public areas, Guestrooms and Back-of-
house (BOH) areas.
1. Bathtub: Provide below floor rough-in so the bottom of the bathtub is at

the same elevation as the finished floor.
2. Toilets: Provide flush toilets that exceed 800 MaP test.
3. Low Flow Fixtures: Consult with MI Engineering for projects that

require water saving or low flow fixtures.
4. Plumbing Fixtures: Identify fixtures on documents and submit for
review by MI Engineering.
5. Showerhead: Wall mounted

• Provide 0.13 liter/second (2.0 gal./minute) maximum flow or less as
required by code.
• In addition, provide a handheld showerhead.

Manufacturers who currently provide acceptable products include the
following:
• Toilets: Toto, Gerber, Laufen, Kohler
• Washlet: Toto
• Fixtures: Hansgrohe, Laufen, Toto, Waterworks, Kalista, Dornbracht,
Kaldewei
E. Plumbing Fixture Schedule
F. Plumbing Fixture Schedule
G. Plumbing Fixture Schedule
H. Plumbing Fixture Schedule
I. Plumbing Requirements
15B.9 Acceptance Testing
A. Requirements:

2. Acceptance Representative: The acceptance or commissioning

agent shall be a third party firm not connected with the prime,
mechanical, or electrical contractor.
3. Acceptance testing process is completed when the required

documents are submitted and approved.

systems as defined by ASHRAE 202-2013 The Commissioning Process and
include required pre-start, start-up and verification checklists. Additional
documentation water test and balance reports, operating & maintenance
manuals, highlighted manufacturer cut sheets, Record "As-Built" documents
in pdf format, and warranties on all equipment.
electrical systems
designstandards
Table of Contents
15C.1 General 691

15C.2 Power - Incoming Service 692
15C.3 Distribution 692
15C.4 Telecommunications and Data 695
15C.5 Devices 695
15C.6 Emergency Electrical Systems 697
15C.7 Fire Alarm System 701
15C.8 Fire Command Room (Central Control Station) 701
15C.9 Lightning Protection 702
15C.10 Lighting 702
15C.11 Aircraft Warning Lights 705
15C.12 Lighting Criteria Table 706
15C.13 Acceptance Testing 711
definitions
without exception
or best practice

Marriott.
690 Electrical Systems Ritz-Carlton Reserve - CALA marriott international. all rights reserved. August 2021
15C.1 General
A. Design Criteria:

design solutions to project specific situations.
2. Deviations: Submit in writing proposed deviations for systems,

equipment or manufacturers to MI Engineering for approval. For
deviations that alter operating costs, submit a complete computer
simulated life cycle cost analysis so that negative impacts can be
reflected in the operating Pro-Forma.
3. Documentation: Clearly identify on the design drawings systems

and equipment required by this document and provided by the
contractor.
1. Governing Regulations: If local governing regulations conflict with MI's

Design Standards contact MI Engineering for resolution.
C. Design Considerations:
1. General: Electrical systems shall be designed for high efficiency, low

maintenance, ease of maintenance, and high level of safety.
2. Equipment: Locate to provide a minimum impact to architecture and

interior finishes.
3. Equipment shall be suitable for the location in which installed.
D. Dimensions, Sizes & Measurements: In this Standard, conversions from

English (Imperial) to metric (SI) units are approximate. Verify, coordinate and
confirm product and material dimensions for required design applications.
E. Fire Protection & Life Safety: See <14>.
August 2021 marriott international. all rights reserved. Ritz-Carlton Reserve - CALA Electrical Systems 691
15C.2 Power - Incoming Service
A. Type:
1. Electric service from the utility company shall be installed underground

to the building main switchboard. Locate main switchboard in a
dedicated main electrical room accessible to authorized personnel only.
B. Transformers:
1. Transformers: NEMA TP-1. Oil-filled transformers, if used, must be located

in an outdoor secure area or within a suitable concrete vault.
C. Service:
1. Coordinate service voltage, capacity, and arrangements with local

utility company. Calculate service in accordance with National Electric
Code (NEC) and other applicable codes. Provide 25% spare capacity.
15C.3 Distribution
A. General:
1. Throughout Building: A short circuit and coordination study shall be

performed as part of the electrical service and distribution design
including arc fault analysis and equipment labeling on all service
switchboards and distribution boards.
2. Wiring Distribution: Three phase, four wire, grounded wye, color-coded

with separate insulated equipment ground conductor.
3. Tower Distribution Riser: Provide bus duct or conduit / cable risers to a

sub-distribution panel on each floor.
B. Switchboards & Panels:
1. Main Switchboard: Main service disconnect(s) may be circuit breaker or

fusible bolted pressure switch to suit required rating. Distribution devices
shall be circuit breaker type. All devices in the main switchboard shall be
100% rated. Switchboard bus bars shall be copper. In general, service
switchboards shall be configured with a single main service switch. Up to
six main service switches shall be permitted where multiple services are
required to meet the electrical load of the property or as required to
provide a fully coordinated electrical system. Provide capacitor banks if
required to maintain minimum power correction factor 0.95.
2. Spares: Provide spare circuit breakers in switchboards and panels,

minimum one per each active breaker size. The main service switchboard
sizing calculations shall include a 15% allowance for future load growth.
3. Surge / Lightning Arrestors: On each service, provide surge suppressors

and lightning arrestors.
4. Sub-distribution Panelboards: Panelboards with main circuit breaker and

minimum 4 spare breakers. Circuit breaker type with thermal magnetic
breakers or electronic trip breakers (magnetic only breakers are not
allowed). Provide separate panels for lighting and power. Do not locate
panels in main kitchen areas.
5. Receptacle and Lighting Branch-Circuit Panelboards: Where possible

locate within 30 m (100 ft.) of its loads, but not in pool equipment rooms.
Do not locate panelboards, disconnect switches, cabinets, etc. in public
spaces.
6. Region Requirement: If required, locate guestroom load centers as

directed by MI.
C. Sub-meters: Provide electric sub-meters in the following locations and

connect to Building Automation System (BAS):
1. Laundry Facility
2. Kitchens: One for each including Employee Cafeteria and Bakery

(third party only).
3. Main Chiller Plant
4. Fitness Areas including swimming pool.
5. Spa
6. Water pump room.
7. One for each main service switchboard.
8. Leased Restaurants and Retail
D. Shunt-Trip:
1. Shunt-Trip: Provide circuit breaker shunt trip devices where required for
automatic power shutdown of equipment. See “Type 1 Grease Hoods”
in this document.
E. Feeders:
1. Conductors: Conductors shall be copper. Acceptable raceways are rigid
steel, EMT, and IMC. Install in galvanized steel conduit where exposed,
except cable trays may be used in utility areas and bus ducts for risers.
Conduit embedded in concrete slabs and masonry walls may be PVC.
2. Feeder Size: Comply with governing standards and NEC. Provide with
separate insulated equipment ground conductor.
F. Branch Circuits:
1. Conductors: Copper in conduit. MC and AC cable may be used where

permitted by local authority.
2. Loads: Panelboard feeders shall be sized 25% greater than the

panelboard connected or tabulated load, whichever is greater.
3. Circuits: Provide dedicated circuits to each guestroom and suite. Do not

share circuits with other guestrooms and suites. Serve typical
guestrooms with two 20 A circuits and one 20 A circuit for guestroom
bathroom.
a. Each guestroom floor shall contain panels with horizontal wiring that
serve the guestrooms on that floor. Vertical floor to floor wiring of
guestrooms is prohibited.
b. Provide dedicated circuits for service appliances and mechanical

equipment.
G. Electric Vehicle Charging Stations: Provide a minimum four, 10 cm (4 inch)

empty conduit or one per 100 guestrooms from main electric room to
termination points. Parking space termination points are determined on an
individual project basis and applicable to surface parking, garages and valet
lots.
15C.4 Telecommunications and Data
A. Rated Cable:
1. Provide specified rated cable for Property Based System (PBS) (see
<13A>), Point of Sale System (P.O.S.) (see <13A>) and Audio/Video (A/V)
System (see <13B>). Cable type requirements (shielding, rating, and
conduit enclosure) are defined in (see <13A>).
B. Computer Conduit Raceways:
1. Provide suitably sized raceways for exposed runs of low voltage cabling
(PBS, POS, A/V, data, telephone, etc.). Provide dedicated raceways for
each system type. Raceway bends shall be minimum 46 cm (18 inch)
radius .
15C.5 Devices
A. Power Outlets: Commercial grade 20 amp duplex type in all areas. Provide
weatherproof device covers in exterior locations.
1. Public Spaces: Located at lamp locations and for cleaning at 8 m (25

ft.) radius.
2. Guestrooms: Provide the following:
a. One fully accessible outlet in entry for housekeeping services.
b. One outlet for each appliance (coffee maker, refrigerator, etc.);

provide an additional dedicated circuit if required for certain
appliances. Coordinate with <7A>.
c. One outlet for each portable guestroom lamp. Coordinate with <7A>
and Interior Design.
d. Provide sufficient outlets for FF&E, OS&E and guest use including
outlets at desk / work area and bedside for guest charging. Provide a
minimum of one duplex outlet on each side of the bed for guest
charging, and include at least one 3.0A USB plug where allowed.
e. Provide one GFI outlet adjacent to the bathroom sink.
f. Type: Tamper resistant outlets required
g. Provide and coordinate electrical where motorized window treatment
is provided.
3. Guest Corridors: Maximum of 6 outlets per circuit, located every 15

m (50 ft.) along corridor walls. See <7B>.
4. Administration Areas: Maximum of five outlets per circuit, located at

desks and work areas for electronic equipment, convenience and lamps,
see <8A>.
5. Food & Beverage Production Facilities: See <10>.
6. Laundry Facility: Provide the following.
a. Power Outlets: With polarized ground fault interrupters (GFI),

spaced every 2 m (6 ft.) throughout spaces and where appropriate.
b. Provide power outlets on wall at each sewing stations and on

wall at end of the Issue Counter for a marking machine.
c. Mount outlets on the flatwork ironer and at small piece folder.

Provide a junction box on ceiling above the folder for lighting.
d. Flexible Connections: Connect high voltage to flatwork spreader

/ feeder, flatwork folder and small piece (towel) folder utilizing
generous lengths of flexible cord fitted with twist lock plugs so
equipment can be moved without disconnecting machines.
7. Mechanical Areas: Locate within 8 m (25 ft.) of mechanical

equipment in mechanical rooms and on roofs.
8. Exterior of Building: GFI outlets located around building in

landscaped areas, in the vicinity of exit doors and at the Porte Cochere.
9. Live Entertainment Areas: Provide NEMA 3R, 208 V, 60 amp, 3 phase

receptacle and other necessary 20 A convenience outlets for live
entertainment or public event areas.
10. Exterior Events: Provide NEMA 3R, 208 V, 60 amp, 3 phase receptacle
and other necessary 20 amp, convenience outlets, see <6>.
11.Ballroom / Meeting Rooms: Maximum of two outlets per 20 amp circuit,

located for convenience every 8 m (25 ft.) along wall with one on each
side of a door, see <6>.
B. GFI Outlets: Provide GFI protection as required by code and at locations near
water including, but not limited to:
1. Within 1.5 m (5 ft.) of sinks and lavatories or as required by local code.
2. Guest bathrooms
3. Pool areas
4. Employee shower areas
5. Outlets for portable appliances in kitchen areas
6. Exterior locations
7. Laundry rooms
C. Switches: Commercial grade rocker type switches in guestrooms and where

visible to guests. Toggle type switches in BOH areas.
D. Finishes & Colors:
1. Outlets & Switches: Provide in color to match device plates.
2. Device Plates: Provide metal plates with color as specified by Interior

Designer, except provide stainless steel plates (with ground) for kitchen
outlets, see <10>.
15C.6 Emergency Electrical Systems
A. General Requirements: Design an emergency generator power system that

provides stand-by power for the hotel's "emergency / life safety loads" in
accordance with <14> and back-up operational power per this document.
1. Program: Provide in high-rise buildings.
2. Region Requirements: Obtain and review with MI, a 2 year grid history
showing frequency and duration of power outages. In geographical areas
with electrical service reliability issues, provide generators with the
capacity to supply 100% of facility power requirements.
3. Provide back-up operational power for selected critical hotel loads that
are necessary for property operation in the event of loss of normal
incoming power.
4. Comply with applicable standards for design of electrical circuits and

equipment to automatically supply, distribute and control electricity for
lighting and power when normal incoming power is interrupted.
B. Standards: NEC 70 / NFPA 70 and NFPA 110 and local codes, see <14>.
C. Power Source / Generators: Provide one or more units as follows:
1. Type: Type 10 diesel engine driven generator(s) designed to restore

power to emergency loads within 10 seconds of loss of normal source and
rated to carry all connected loads continuously for the duration of the
outage. Provide with automatic controls and switches to start
generator(s) upon loss of normal source and connect to emergency and
other loads requiring backup operational power.
2. Mounting: Comply with manufacturer’s mounting requirements to

eliminate vibration.
3. Access: Locate to limit access to authorized personnel only.
4. Cooling: Provide engine cooling system with unit or remote mounted

radiator.
5. Fuel Oil Storage: See Chapter <15A> for generator fuel oil system
requirements.
D. Emergency Electrical System Distribution: Provide standby power for the

following:
1. Standby Power Load: Emergency systems and loads as defined and

required by codes and governing authorities including but not limited to
egress and stairwell lighting, fire protection equipment, elevators, and
public address systems, see <14>.
2. Backup Operational Power Load: Systems and loads not classified as

emergency or life safety but required to maintain the safety and security
of the property. Such loads may include heating systems in cold climates,
food preparation, food refrigeration, sump pumps, etc.See <16>.
3. Transfer Switches: Provide separate transfer switches and wiring systems

for emergency and back-up operational loads per NEC.
E. Uninterruptible Power Source (UPS): A central UPS is not required. Portable

units are supplied with operations systems including computer,
communications, security, etc., see <13A> and <16>.
F. Emergency Lighting: See <14>. Design and provide with a control system
having the capability to turn on selected lighting to predetermined levels
(without central or distributed intelligence) for emergency egress within
public spaces, guestroom corridors, occupied areas, back-of-house, etc., and
in exit access corridors, stairs and at exterior of exit discharge.
G. Emergency Electric System Diagram
H. Emergency Electric System Distribution
15C.7 Fire Alarm System
A. Coordination: See <14> for applicable electrical criteria. Coordinate fire

suppression system design and function with <10>, <15A> and <15B> and this
document. See <14>.
B. Type: Provide a fully addressable micro-processor based intelligent system

with audible and visual alarm notification appliances. Locate in Fire
Command Room, see <14>.
C. Type 1 Grease Hoods: Provide the fire suppression system to perform the
following actions when activated, see <10>:
1. Alarm Signal: Send to fire alarm control panel (FACP).
2. Power: Automatically turn off power to cooking appliances under the

hood, hood lighting and hood makeup AHU, except exhaust fan continues
to operate.
3. Gas: Automatically deactivate solenoid to turn off gas to affected cooking

lines.
15C.8 Fire Command Room (Central Control Station)
A. High-Rise Buildings: Provide at a location approved by the fire department

containing the following:
1. Fire Alarm System: Fire alarm system control and annunciation panels
with graphic display.
2. Communications Service Panels and Controls: Fire department 2-way

telephone communications service panels and controls.
3. Voice Fire Alarm System: Panels and controls.
4. Smoke Control: Smoke control system and stairwell pressurization

control panels and annunciators.
5. Elevator Annunciators: Elevator floor location and operation

annunciators.
6. Standby Generator Annunciator Panel: Indicators for standby generator

status.
7. Stairway Door System: Controls for automatic stairway door unlocking
system.
8. Fire Pump Indicators: Fire pump status indicators.
9. Fire Department Phone: Telephone for fire department use with

controlled access to public telephone system.
15C.9 Lightning Protection
A. Standard: Provide each structure on the property with a lightning protection

system.
15C.10 Lighting
A. Design Considerations:
1. Service and Access:
a. Locate interior and exterior light fixtures to enable suitable access for
service and re-lamping.
b. Locate dimming controls in climate-controlled, secure, non-public

areas.
2. Circuiting: Provide separate circuits or switching for wallwashers,

downlights, and decorative fixtures located within the same area.
3. Lighting Levels: Design lighting systems to provide foot-candle (lux) levels

in compliance with the Lighting Requirements table at the end of this
document.
4. Governing Codes: Lighting and controls shall comply with applicable

requirements of ASHRAE 90.1-2013 or other local energy code.
B. Types:
1. Public Spaces: Lighting in restaurant areas, guest corridors, stairwells

and public toilets shall utilize downlights, sconces, and decorative
fixtures with LED lamps.
2. Guestroom Lighting: 2700 degree Kelvin LED with color rendering index
(CRI) of 85.
3. Guestroom Suite Lighting: Obtain MI review and acceptance.
4. Guestroom Bathroom Lighting: Damp location rated downlight over
shower and/or tub is required. Provide a variety of lighting fixtures based
on Brand and design concept. Examples include downlights over vanity
sink, wall sconces at vanity, illuminated mirror, downlight centrally
located. If room size dictates, provide a decorative downlight fixture at
center of room. Provide two level lighting control in the bathroom.
Coordinate with Light Level Table.
5. Back-of-House Lighting: Commercial type linear or recessed LED

fixtures suitable for the application.
6. Food & Beverage Production: Provide the following:
a. Recessed fixture with removable washable plastic lens, flush

with ceiling.
b. Linear lamps with shatterproof sheaths.
C. Lighting Design for Specialty Areas: Including function rooms, prefunction

areas, lobbies, and meeting rooms shall be designed by a lighting consultant
and shall conform to the following:
1. Multipurpose design.
2. Energy efficient, low voltage, LED.
3. Task and ornamental lighting, ceiling fixtures, track lighting, wall lighting
and cove lighting.
4. Dimming and zone control, integrated with AV and shade controls.
D. Boardroom Lighting Typical Plan
E. Lighting Control Design for Meeting Spaces
F. Lighting Controls & Switching:
1. Back-of-House:
a. Offices and Storage Rooms: Local occupancy sensor. Provide

offices with override switch.
b. Corridors: Local switch (non-emergency lights only).
c. Mechanical Rooms: Local switch (no occupancy sensor).
d. Stairwells: Occupancy sensor to go from 100% to 50% when

unoccupied.
2. Public Toilets and Fitness Center: Switching with occupancy senor (30
minute timer) to turn off lights except one, plus local keyed switch.
3. Public Areas:
a. Lobby and Public Spaces: 4 scene programmable dimming system
with available time clock events.
b. Meeting Rooms: 4 scene programmable dimming control with

individual zone control and vacancy sensor. If motorized shades are
included they must integrate with lighting controls in the space.
4. Guestrooms: Lighting control system must be integrated into Guestroom

Management Systems (GRMS). See <15A>.
5. Exterior, Site and Parking Lot: Photocell connected to BAS.
6. Electric Rooms: Locate dimmer modules in electric rooms with

cooling.

• Lutron
• Leviton
• Cooper Industries
• Lightolier
15C.11 Aircraft Warning Lights
A. Standard: Comply with governing airport authority.
15C.12 Lighting Criteria Table
A. Lighting Criteria Legend: The legend and general notes are applicable to the
Lighting Criteria Table.
B. Lighting Level Criteria Table
C. Lighting Level Criteria Table
D. Lighting Level Criteria Table
E. Lighting Level Criteria Table
F. Lighting Level Criteria Table
G. Lighting Level Criteria Table
15C.13 Acceptance Testing
A. Requirements:

2. Acceptance Representative: The acceptance of a commissioning

agent shall be a third party firm not connected with the prime,
mechanical, or electrical contractor.
3. Acceptance Testing process is completed when the required

documents are submitted.
systems as defined by ASHRAE Guideline 202-2013, The Commissioning
Process and include required pre-start, start-up and verification checklists.
Additional documentation water test and balance reports, operating &
maintenance manuals, highlighted manufacturer cut sheets, Record "As-
Built" documents in pdf format, and warranties on all equipment.
loss prevention
designstandards
Table of Contents
16.1 Overview 715

16.2 Risk Assessment 716
16.3 Access Control 722
16.4 Safety - Features & Design Elements 727
16.5 Security Facilities 737
16.6 Security Systems, Equipment & Design 739
definitions
without exception
or best practice

Marriott.
714 Loss Prevention Ritz-Carlton Reserve - CALA marriott international. all rights reserved. August 2021
16.1 Overview
A. Objective: Develop a Loss Prevention (safety and security) Program that

meets the needs of individual and diverse properties. The reduction of losses
by mitigation or elimination of associated risk factors both enhances guest
and employee safety and enjoyment of the facility and maximizes owner
revenue retention.
B. Loss Prevention Review: A Loss Prevention Program is developed by

conducting a comprehensive Loss Prevention (LP) Review that is initiated
with a project specific Risk Assessment that guides the implementation of
access control, safety, facilities and security measures. This document is
organized by the following sections
• Risk Assessment process
• Access Control
• Safety - Features & Design Elements
• Security Facilities
• Security Systems, Equipment & Design
1. Loss Prevention Program
C. Standards Application: This document outlines processes and elements

to develop comprehensive safety and security measures.
1. MI Managed Properties: This document defines the process for Marriott

International (MI). Deviations from MI's LP Review process and minimum
requirements of Chapter 16 require MI Global Safety and Security
Technical Services acceptance.
2. Franchise Properties: Since MI does not manage a franchisee's

operations, the franchisee shall determine the most effective method to
August 2021 marriott international. all rights reserved. Ritz-Carlton Reserve - CALA Loss Prevention 715
develop proper measures and select systems that coincide with the
operations. This document is only intended as a guide for franchisee's
management to assist in developing proper measures based on a
franchisee's unique methods of operations such as, personnel, staffing
levels, technology, operational policies and experience.
D. Regulation Coordination: Comply with and integrate governing laws, codes

and regulations with the Loss Prevention Program. See <GR1> for the "Code
& Regulation Compliance" section. If conflicts arise, notify MI's Global Safety
and Security Technical Services for resolution.
16.2 Risk Assessment
A. Objective: The Risk Assessment forms the basis for identifying the
potential risk through analyzing the potential threats and hazards and the
vulnerabilities associated with the property's assets (buildings, guests,
employees, assets) and selecting the appropriate measures to mitigate or
eliminate the risk.
B. Risk Assessment: Includes issues such as the following.

• Access control to the grounds, parking facility, recreation facilities,
buildings, public spaces, guestrooms, back-of-house space, etc.
• Access control of utilities, data center, roof and exit stairs
• Location of air intakes
• Site parking and facilities lighting
• Potential clientele for example; political figures, controversial groups
• Proximity and association to high risk enterprises, for example; embassy,
government buildings
• Risks associated with crime and terrorism
• Changes in elevations resulting in fall hazards
C. Functional Requirements: A report summarizes the findings of the Risk

Assessment. The Functional Requirements report states the safety and
security objectives required to reasonably mitigate or eliminate the risk
associated with the property.
D. Design Integration: Design and implement safety and security measures that
incorporate requirements of this Chapter and fulfills the safety and security
objectives of the Functional Requirements.
1. Design Review: Review the required submittals, specific design

modifications, equipment and systems proposed to comply with the
minimum requirements of this Chapter and the Functional Requirements.
a. MI Managed Properties: MI Global Safety and Security Technical
Services conducts this review and acceptance, or change, as required.
b. Franchise Properties: (See section "Franchise Properties"

above). The franchisee is responsible for conducting an LP Design
Review.
c. The terms VSS (Video Surveillance System) and CCTV (Closed

Circuit Television) are used interchangeably in this document.
E. Moderate Level Threat Conditions: Threat assessments may indicate a

property is within an area that has a moderate to high level of risk of terrorist
activity. Ensure the requirements for the lower threat conditions are also
incorporated as the threat level goes up.
1. Measures: Within these areas, measures may be implemented to mitigate

potential acts against the property. Types of measures vary with the type
of potential threat.
2. Threat Conditions Clear, Green & Blue:
a. Meeting rooms have electronic locking hardware that meets the

Marriott Fire & Life Safety egress requirements.
b. Roof access has locking hardware to prevent persons from accessing

the roof.
c. HVAC, electrical, boiler and pump rooms have locking hardware.
d. Domestic water system, including fire protection system, is in secured

location.
e. Fuel supply tanks are in secured locations.
f. Exterior fresh air supply intakes are located in areas that will not
allow unauthorized persons to access them and throw or spray
contaminants into them.
g. Exterior doors must have the capability to be secured from the

outside and designated egress doors must have the appropriate panic
hardware to allow persons to egress in accordance with Marriott Fire
& Life Safety.
h. Security office designed to allow CCTV monitoring 24/7 by security

personnel.
3. Threat Condition Yellow:
a. Setback: Provide 20 m setback from Hotel structure to public roads

and adjacent non-hotel parking areas.
b. Parking Structures: Provide vehicle inspection point with access
control gates at entry when parking structure is located under or
within the hotel building. Include space to que and inspect vehicles
before they pass the access gates. Operable barriers have emergency
lockdown switch in Security Center.
c. License Plate Camera: Provide to automatically record vehicle license

plates at property entrances and entrances to parking structures.
4. Threat Condition Orange:
a. Building Standoff: Provide separation, 30 m (100 ft.) or more

preferred, between the building and vehicle inspection point.
b. Stationary Barriers: Incorporate natural or man made barriers (e.g.

berms, planters, trees, bollards, trenches) designed to prevent
unauthorized vehicles from entering the building setback area.
c. Vehicle Checkpoint: Provide vehicle checkpoints at entrances to the

building standoff area with the ability to incorporate movable barriers
at vehicle entry and exit points.
d. Pedestrian Checkpoints: Provide designated pedestrian checkpoint

locations with ample space to allow pedestrians and bags to be
screened by handheld metal detectors (wands) before entering the
building.
• Include 4 power outlets for future equipment
• Protect Checkpoint from the weather.
e. Utility Safeguards: Provide utility safeguards compliant with seismic

standards that safeguard primary utilities (i.e. natural gas, water,
electric, etc.) in the event of large explosions.
f. Blast Fragment Mitigation: Public assembly areas (e.g. Lobby, Meeting

Rooms, Pre-function space, Restaurants) within the hotel that have
exterior windows must have blast resistant treated windows. Exterior
glass doors within these areas must have blast resistant treatment in
reinforced frames.
g. CCTV / VSS: Provide additional coverage at the following areas:

• Pedestrian checkpoints
• Vehicle checkpoints
• Within elevators / lifts or elevator landings
• Exterior perimeter of the building
• HVAC, electrical, boiler & pump rooms
• Domestic water systems
• Fuel supply tanks
h. Elevators (Lifts): Provide guest key card access control in lifts to only
allow access to specific guestroom floor.
i. Security Center: The CCTV monitoring (surveillance) room is located

in a remote location within the building and design with a reinforced
door, no windows and masonry walls.
F. High Level Threat Condition "Red": When the Risk Assessment indicates the
property is in an area of high threat level (known as threat condition "Red")
in addition to incorporating applicable measures listed above for moderate
level threat conditions, the following are required for properties located in
threat condition "Red" areas.
1. Inspection Checkpoints: Provide appropriate space, equipment and

stand-off distance for inspection of persons, vehicles and materials
entering the property as follows.
a. Pedestrian Checkpoints: Inspection areas are located outside the

interior of the hotel:
• Prior to entering the building, provide walk through metal
detectors to screen guests, patrons, vendors (their employees and
business associates) and property employees.
• Provide accepted x-ray machines to screen materials entering the
premises, including guest luggage, personal belongings and property
supplies.
• Provide parcel screening area at Loading Dock / Receiving areas.
b. Vehicle Checkpoints:
• Provide explosive sniffing dogs and kennel space. Include covered
protection for dogs at inspection areas.
• Provide electronic / hydraulic vehicle barriers at all vehicle points
entering and exiting the building standoff area; K4 rated (capable of
stopping a 6,818 kg vehicle traveling 80 km/hr). Include a master
switch located in the Security Center.
• Gatehouse: Provide covered space with a work station, storage and
toilet facilities.
• Provide space for vehicles queuing and a turnaround area for
vehicles directed to exit the property.
• Include blast mitigation solution based on the distance from the
building (i.e. blast wall).
2. Infrastructure: Plan the infrastructure to accommodate additional metal

detectors and x-ray machines to expedite the inspection process as
needed.
a. Windows / glass / doors with glass within the area must be laminated
glass with reinforced frames.
b. Provide additional power for equipment.
c. Locate a panic button, linked to the Security Center, at checkpoints

for inspectors.
d. Provide Emergency Lockdown Switch to lock doors after pedestrian x-

ray machine and to close and lock door between x-ray room and
Lobby.
e. Security Center: Provide ability to lock doors remotely.
f. Revolving doors are prohibited.
3. Dog Kennel: If sniffing dogs are employed, either by property

management or a service contractor, provide facilities to humanely
accommodate dogs on property, away from guest view.
a. Planning Criteria: Provide each vehicle entrance with dogs and

handlers depending on traffic conditions.
• Plan for approximately 2 dogs per shift at each vehicle entrance.
• Shift duration is determined by frequency of traffic. During high
peak traffic a shift may be 2 to 3 hours. In areas with high heat and
humidity, shifts are shorter.
b. Working Area: Provide the following for dogs on duty:

• Shade and protection from weather conditions
• Potable water
c. Kennel Location: Near Security Office or BOH area.

• Do not locate near guest areas.
• Provide shade and protection from extreme temperatures and
weather conditions.
• Provide acoustical separation from adjacent rooms.
d. Kennel:
• Enclosures: Provide one cage per dog.
• Cage size: 120 W x 300 D x 15 cm (4 W x 10 D x 5 ft) high.
• Provide an area for exercise when dogs are not working.
• Provide facilities for preparing food and water.
• Provide handlers with access to lounge and bathroom facilities.
e. Kennel Features:
• VSS: Provide to mitigate tampering with dogs.
• Ventilation: Avoid exhaust or other fumes in the kennel areas.
• Floor: Hard surface or wood floor with drains and hose bib for
sanitation. Avoid glazed floor tiles.
• Potable Water: Provide access to water 24 hours a day.
• Storage: Provide for food, bedding, cleaning and training supplies.
• Lighting: Well lit kennel and working areas.
• First Aid Kit
• Air Conditioning: Consider in high heat and humid regions.
• Dog Pool: Consider in high heat and humid regions.
f. Kennel Example Plan
4. Collapse Mitigation: Design building / structure to incorporate collapse

mitigation strategies to mitigate progressive structural collapse due to
explosions. Specialized structural engineering input is required.
16.3 Access Control
A. Application: Access Control provides selective limits and constraints on the

property, facilities and individual rooms.
1. Methods: Access is typically controlled or monitored with the aid of a

physical constraint or equipment such as a storage cabinet lock, an
electronic door lock, VSS or a door vision panel.
a. Receiving areas and lobbies are examples of areas with monitored

access.
b. Guestrooms and equipment storage rooms are examples of access

controlled by equipment.
2. Location: The Security Office is the primary location for managing access
control and security systems. The telephone operators or Call Center may
serve as a secondary monitoring location.
3. Site & Building Access: Provide site access controls on the property and
within the property buildings.
B. Gatehouse: If required by the Project Facilities Program or Risk

Assessment Functional Requirements (may include, residential and
community facilities), provide a property entrance gatehouse (see <1>) to
control ingress and egress.
1. Access Control Points: Integrate with video surveillance camera,

where applicable, and provide the access control software.
2. Access Control Alarm: Activate video surveillance camera for ease of

monitoring.
C. Parking Structures: (See <1>.) Provide facilities, measures and access

controls based on the Risk Assessment Functional Requirements.
D. Pools & Recreational Areas: (See <4C>.) To mitigate access by

unauthorized persons, provide controlled access at the perimeter of
swimming pool, whirl pool, deck areas and recreation facilities. Provide
controlled access to avoid entrance conflicts, and allow means of egress
paths from the building to exterior through the pool area.
E. Heating, Ventilation & Air Conditioning (HVAC): See <15A> for criteria for
locating outside air intakes to mitigate the possibility of allowing undesirable
contaminants.
F. Utilities: Secure and control access for site utilities including but not
limited to the following.
• Water
• Gas
• Electric
• Telephone
• Generators
G. Vehicles: Based on the Risk Assessment, evaluate the need for vehicle
standoff or checkpoints.
H. Electronic Lock System: Refer to Mobile Key Certified Lock Standard

implementations in MGS. Provide the following.
1. Accepted Manufacturers: Kaba (Saflok Models), Assa Abloy (VingCard) and

Onity.
a. Guestroom Entries: Provide certified models for the RFID lock systems
with BLE (Bluetooth Low Energy) as listed in the Mobile Key Certified
Lock Standard.
b. Network locks are highly recommended, but not required.
2. RFID (radio-frequency identification), proximity activated, on-line

(network) ready Guestroom and guest facility access locks are required.
3. Guest Facility Keyed Areas: Provide Marriott Mobile Key Certified RFID
with BLE key reader. See below for locations.
4. System Components, Devices & Locations:
a. Entry Locks: At Guestroom entries, guest facilities and Back-of-

House doors as scheduled below for Electronic Lock System.
b. Mini-terminal, Room Controller: One for each of the following.

• Front Desk, Check-in Station
• Concierge Desk
• Front Office at Rooms Control
• Security Office
c. Card Encoders: At each mini-terminal plus system PC.
d. System PC Control: Integrated lock server with property

management system. Include a handheld lock programmer and
interrogator unit.
e. Card Readers: At P.O.S. stations.
f. Cabling: Provide cable from the system PC to the wall mounted

electronic key reader outside the employee entrance door.
5. Guestroom Entry Lock Components: Review locking schemes with MI and
the interface with the PMS (see <13A>). Locks consist of the following.
• Stand-alone battery operated ANSI 4 switch mortise (to allow events
like inside door opening & door ajar also recorded in audit trail)
• Automatic Dead Bolt (ADB)
• 2.5 cm (1 inch) dead bolt length
• 1.9 cm (3/4 inch) latch length
• Accessible type lever handles
• Faceplate and trim
• No exposed fasteners
• Electronic, multi-technology, operated lock with audit trail and
minimum of 500 recalls
• No master hard key cylinder
6. Utility Entry Locks: Provide for public spaces and BOH doors having
similar features as the guestroom entry locks excluding the automatic
dead bolt.
7. Remote Access Readers (RAR): Provide RARs at locations where locks

cannot mount on door or where fail-safe passage (emergency ingress) is
required.
a. Access Devices:
• Access Reader: Mounted on adjacent wall
• Power Supply (Overhead): Design for specified door latch
• Electric Strike: Design for specified door
• Electronic Locks: Design for specified door
• Magnetic Lock: Design for specified door
• Motion Detector: Design for specified doors with magnetic locks
• Panic Exit Device, Electrified Mechanical: Design for specified door
• Fire Alarm Signal: Route to specified door
• Supplemental Equipment: As required by system design or regional
conditions
b. Locations: For RAR doors and as dictated by individual property

requirements
• Fitness Center (where utility locks are not provided)
• Swimming Pool Area
• Remote guest entrances
• Business Center (where utility locks are not provided)
• Employee entrance (where utility locks are not provided)
• Ballrooms & Meeting Spaces (where utility locks are not provided)
8. Elevator Control Unit (ECU): When designated by the Risk Assessment,
provide at passenger and service elevators (see <12>).
9. Electronic Lock System - Locations: Provide at the following

locations:(not all properties require spaces as listed).
a. Electronic Lock Locations
10. No Master Keys: For the following locations (not all properties have
spaces as listed), exclude master keys or electronic master key access.
a. Locations without master keys
I. Other Lockable & Secure Spaces: Provide controlled access to the
following (not all properties require spaces as listed).
1. Secured Spaces
J. Door Vision Panels & Viewports: Provide enclosed areas with visual
access at doors for the following locations (not all properties require spaces
as listed),
1. Back of House: Provide visual access at high volume, 2-way traffic

doors.
2. Door Vision Panels
K. Elevators: (See <7B> and <12>.) Comply with the following.
1. Emergency Medical Evacuation: Size elevator cab and door openings to

accommodate stretcher movement from each floor. See governing code
for stretcher requirements.
2. Mixed-Use Projects: Do not share guestroom floor elevators with other

building uses.
3. Parking: Passenger shuttle elevators serving parking structures do not

access Guestroom floors but terminate as close as possible at the main
Lobby entry within view of the Front Desk.
16.4 Safety - Features & Design Elements
A. Loss Prevention & Safety Information: Provide safety information signage at

the following locations and at areas identified by the Risk Assessment
Functional Requirements.
1. Signage
a. See signage and graphics in <GR2>:

• Fitness Center
• Swimming Pool Areas
• Sauna
• Steam Room
• Whirl Pools
• Guestrooms
• Guestroom Balconies
• Outdoor Recreation Facilities
• Fire Pits
• Fireplaces
b. Distraction Graphic: Apply a brand approved logo or pattern, at 5'-0"

(1.5 m) height AFF, to full height clear glass doors and glass panels.
Pattern may be an applied film or embedded into the glass.
2. Parking Structures: See <1>.
a. Pedestrian: Coordinate vehicle signage with pedestrian and overall

project signage planning requirements and specifications.
b. Low Clearance: Provide signs to warn drivers of low clearance areas.
3. Evacuation Plan: Provide guestroom evacuation plan with American

Hotel Lodging Safety Tips signage on room side of entry door. See <7A>
and <14>.
4. Innkeeper's Statute: Provide governing authority's innkeeper's statute on
room side of entry door.
B. Slip Resistance: Provide slip resistant walking surfaces (wet and dry
conditions) in compliance with the minimum dynamic coefficient of friction
standard as required by ANSI 137.1 testing, ASTM E303-93 and governing
regulations. The minimum standard is a dynamic coefficient of friction
(DCOF) of 0.42 and applicable to surfaces that are:
• Generally, flat and horizontal
• Sloped and for ramps
• Steps and stair treads
• Ramps in parking structures
C. Change in Elevation: Comply with accessibility design requirements (<GR1>),

governing regulations and the following for stairs, steps, ramps, guard rails,
handrails, etc.
1. Exit Stairs: Comply with <14>.
2. Exterior Stairs: If stairs are required at walkways, provide a minimum of

three risers. See <1>.
3. Steps & Stairs: Make steps and stairs apparent and easy to use with the
appropriate application of the following elements.
a. Steps: Avoid one and two riser stairs, use ramps or flight of stairs with
three risers minimum.
b. Tread Depth: 28 cm (11 inch) minimum
c. Step Lights: Provide step or tread edge lights (if appropriate).
d. Nosings: Identify tread edge for full width of stair tread.
e. Riser Height: 10 cm (4 inch) minimum and 17.8 cm (7 inch) maximum
f. Contrast: Change floor color or materials to identify stair location.
g. Headroom: 2.03 m (6′-8″) minimum
h. Handrails: At a minimum, provide graspable shaped handrails at both

sides of stairs. Design and fasten to resist a minimum force of 0.73
kN/m (50 lbs./lf ) and a single concentrated force of 0.89 kN (200 lbs.)
applied in any direction.
i. Guard & Rail Assembly: Protect open areas at stairs and stair runs with
guard and rail assembly and see design criteria below.
j. Lighting: Provide general illumination to identify stairs.
4. Guard & Rail Assembly: Provide guard and rail assembly protection at the
following areas.
a. Balconies: Provide at open sides of balconies. See <7A>.
b. Stairs: See "Steps & Stairs" above.
c. Open Floors & Walkways: At open area level changes to prevent a

person from accidentally stepping or walking off the upper floor.
d. Site, Parking & Retaining Walls: In areas accessible to the public,

provide guard and rail assemblies on open sides where the level
exceeds 76 cm (30 inch); integrate with landscaping.
e. Design Criteria: Provide for the following.

• Height: 107 cm (42 inch)
• Openings: Design to restrict the passage of a 10 cm (4 inch)
diameter ball
• Bottom Rail: 5 cm (2 inch) maximum above floor
• Design to restrict climbing
• Design and fasten to resist a minimum force of 0.73 kN/m (50
lbs./lf) and a single concentrated force of 0.89 kN (200 lbs.) applied in
any direction
• Design intermediate rails and panels to resist a horizontal load of
0.22 kN (50 lbs.) per 0.093 m² (1 sq. ft.)
5. Ramps: Provide where steps are not permitted, and where required by
governing code and accessibility regulations.
a. Handrails: If slopes are steeper than 1:20, provide graspable shaped

handrails. Use design criteria as required for stairs above.
b. Rise: Do not exceed 77 cm (30 inch).
c. Exterior Ramps: When changes in elevation are required at walkways,

accommodate whenever possible by ramps with slopes sufficiently
shallow so that handrails are not necessary. See <1>.
d. Interior Ramps: Maximum slope is 1:12 or 8%.
D. Walkway, Doorway & Circulation Widths: Design the features to allow easy
access for people and services.
1. Corridors & Aisles: Generally guest area aisles and corridors require a
minimum width of 1.5 m (5 ft.). See <7B>.
a. BOH Areas: Back-of-house personnel service corridors are typically

larger requiring 2 m (6.5 ft.) minimum for circulation with paths
capable of accommodating pallet size deliveries. See <8B>, <9>, <10>
and <11B>.
b. Banquet Service Corridors: Provide minimum of 3 m (10 ft.) clear
width. See <6> and <8B>.
2. Door Widths: Provide door sizes with minimum widths as follows.
a. Personnel Circulation: 0.91 m (3 ft.)
b. BOH Service Circulation: 1.07 m (3.5 ft.) for moving materials,

equipment, housekeeping carts and laundry carts.
c. Equipment Movement: 0.91 m (3 ft.) each door of door pairs at

locations requiring equipment movement for Queen Marys, hot
boxes, boiler equipment, etc.
d. F&B Refrigerated & Frozen Unit Storage: Door pairs to accommodate

pallet width. See <10>.
3. Pool Decks & Terraces: See <4C>.
a. Paths to Pool: 1.5 m (5 ft.) wide
b. Rescue Access: Deck width not less than 1.22 m (4 ft.) at entire
perimeter.
c. Whirl Pools: Separate from swimming pool minimum width of 1.22 m

(4 ft.).
4. Parking Sidewalks: (See <1>.) Provide 1.5 m (5 ft.) minimum width

sidewalks for primary circulation routes, and 1.22 m (4 ft.) minimum
width for secondary routes.
5. Traffic Circulation Features: Provide proposed property traffic and

parking analysis for MI's acceptance. See <1>.
a. Sizes/Widths: Provide 2-way circulation with 90 degree parking in the

following minimum widths:
b. Vehicle Traffic Circulation
c. Service / Delivery Entrance: Provide controlled service access

designed to minimize vehicular conflict with pedestrians.
E. Bathrooms: Provide slip resistant bathroom floors in bathing facilities.
1. Bathroom Floors: Comply with the minimum dynamic coefficient of
friction standard as required by ANSI 137.1 testing and governing
regulations.
2. Bathing Facilities: Comply with ASTM F462 slip resistance, dynamic

coefficient of friction standard for bathtubs, shower floors and receptors.
F. Grab Bars: In guest bathrooms, to mitigate slip and falls, mount and securely
fasten grab bars to withstand minimum of 113 kg (250 lbs.) force in any
direction. Provide grab bars at the following locations. Comply with <7A>.
1. Bathtub: Mount to assist with entering, exiting and maneuvering within

the bathtub.
• Built-in Tubs: On “plumbing wet wall”, mount grab bar vertically,
above and inside outer edge of tub.
• Free-Standing Tub: Mount grab bar horizontally on tub surround, tub
ledge or a position convenient to person entering and exiting tub.
2. Shower Enclosure: (See <7A>.) When a footrest is provided, mount grab

bar on shower wall convenient to person using sidewall or corner
mounted footrest.
G. Safety Glass & Glazing: Provide Safety Glass & Glazing in compliance with the
U.S. Consumer Product Safety Commission (CPSC) and governing codes at
the following locations.
1. Human Impact: Provide tempered or laminated safety glass at locations

subject to human impact. Examples include the following:
• Doors and sidelights
• Full height windows (without guard rails or curbs)
• Balcony and patio doors and windows
• Shower enclosures and glass doors
• Bathtub surround and screens
• Room dividers and doors
• Mirrors (safety backing)
2. Skylights: In skylight and overhead assemblies above occupied spaces,

provide laminated glass. If tempered glass, provide screening below
skylight to prevent glass from falling on occupied areas.
3. Reference: U.S. Consumer Product Safety Commission, Title 16 -

Commercial Practices, Chapter II - Consumer Product Safety Commission,
Part 1201 - Safety Standard for Architectural Glazing Materials.
H. Operable Windows: Limit window operation to 10 cm (4 inch) maximum

opening with manufacturer's restrictive safety stop integrated with the
window fabrication (unless prohibited by code). Provide with manufacturer's
"key" for maintenance operation.
I. Emergency Response: Provide the following system devices and equipment
to alert occupants and employees to an emergency condition and allows
them to mitigate the situation.
1. Shut Off: Provide shut off devices in the following locations.
a. Steam & Sauna Rooms: Provide high temperature shut off device in
steam rooms and saunas. See <4A>.
b. Whirl Pool: Provide emergency stop button to shut off whirl pool jets
and pump. Locate control adjacent to 15 minute timer outside of
reach from persons in the pool. See <4C>.
2. Eye Wash Stations: Connect units (see <15B>) to tepid water pipe and
drain systems. Reservoir types are not allowed. Install permanent units
where chemicals are mixed, dispensed and used in concentrated form at
the following locations:
• Swimming / Whirl Pool Equipment Room, see <4C>
• Maintenance Shop, see <9>
• Laundry Facilities, see <11A>
• Housekeeping Chemical Station, see <11B>
• Commercial Kitchen Warewashing, see <15B>
3. House Telephones: Provide telephones for guests and employees per

Administrative Telephone Guidelines (see <13A>) including the following
locations:
• Lobby Area
• Fitness Center
• Swimming Pool
• Guest Laundry
• Receiving Area
• Remote outdoor recreation facilities
4. Emergency Electrical Systems: Provide emergency power for standby and

backup electric power loads. See <15C>.
a. Standby Power: Maintains standby power for required Fire Protection

and Life Safety systems. See <14>.
b. Backup Power: Maintains backup power for property Operations and

Security per project and Marriott's LP requirements.
J. Water Safeguards: Design water features and facilities to ensure water

quality, and avoid splashing and spillage issues. Employ a consultant familiar
with the proposed water features and facility designs.
1. Decorative Fountains & Ponds: Design with sufficient horizontal
dimension to prevent water splashing on adjacent walkways.
2. Swimming Pool / Whirl Pool: Design and construct pool details, drains,
pumps and equipment to prohibit hazards that cause tripping, slipping,
or suction entrapment of hair and people. See <4C>.
a. Filtration: Provide separate systems for the pool, whirl pool and water
features.
b. Pool Suction Drains: To avoid entrapping people in pool suction

drains, comply with the provisions of the governing authority and the
U.S. "Virginia Graeme Baker Pool and Spa Safety Act" that include
features such as the following:
• Drain Covers (grates): Provide with anti-entrapment devices or
systems
• Suction Drains: Two drains located at least 92 cm (3 ft.) apart or an
unblockable drain
• Safety Vacuum Release System (SVRS): SVRS or other automatic
pump shut off system
c. Rescue Assistance: Provide a minimum of 1.22 m (4 ft.) deck area at

the perimeter of swimming and whirl pools.
3. Steam Room: Position steam nozzle to avoid contact burns to occupants.

See <4A>.
K. Open Flame Features (Outdoor): To mitigate potential risks associated with

open flame features (fire pits, bowls, features, etc.), incorporate the following
safeguards.
1. Pipe the feature's gas fuel from the property's central gas fuel system.
See Fireplaces, below, for Ethanol requirements.
2. Products rated for outdoor use only with UL approved components.

Maximum flame of 50,000 to 100,000 BTU.
3. Manufacturer: Follow manufacturer's installation, operations and

maintenance guidelines and the requirments in this chapter, which ever
is mosty stringent. Consult with MI Risk Management for specific
conditions.
4. Gas valve and ignition switch behind lockable panel adjacent to and
within line of sight of the open flame
5. Emergency shut off, readily visible and accessible
6. Automatic gas shut off, when flame is extinguished
7. Design with stormwater drain
8. No structure, coverings or decorative elements above the area defined by
a 3 m (10 ft.) radius from the center of the open flame
9. Safety signage and graphics
10.Approval of fire and building agency having jurisdiction
a. Example: Fire Pit (Outdoor) Diagram
L. Fireplaces: Provide the following safeguards at fireplace locations.
1. Carbon Monoxide (CO) Detector: Locate detector in room with fireplace

including a sounder, connect to the fire alarm control panel (see <14>).
Exceptions are electric fireplaces.
2. Raised Hearth: To protect small children from accessing the

fireplace opening and hot fuel and flame, a raised or elevated fireplace
platform or hearth may be considered for public area fireplaces only (not
in Guestrooms). Verify hearth configuration with MI Loss Prevention.
3. Thermal Protection Screens: Equip fireplace opening with a barrier or

screen (such as iron or steel mesh) to prevent children from access to hot
surfaces.
4. Wood Burning Fireplaces: Properly store wood in a dry and protected
space, and away from heat and flame. Remove and dispose of ash in non-
combustible containers.
5. Timer: Provide a timer to automatically turn off fireplace after a

reasonable time (usually 30 minutes). Exceptions are wood burning and
public area fireplaces.
6. Venting: Vent fuel burning fireplaces to the exterior. Ventless, fuel burning
fireplaces are not accepted for sleeping rooms and other similar confined
areas. Exceptions are electric fireplaces.
7. Signage & Graphics: Provide the following safety signage and graphics for
guest operated fireplaces:
a. Safe operation of the fireplace
b. Caution regarding presence of children
c. Timer operation
8. Approvals: Provide fireplace units and construction that are certified by

an independent agency and code authority. Products must maintain UL
approved components or equivalent.
9. Manufacturer: Follow manufacturer's installation, operations and

maintenance guidelines and the requirements in this chapter, which ever
is most stringent. Consult with MI Risk Management for specific
conditions.
10.Ethanol Burning Fireplaces and Products: Follow the requirements above

and include the following.
a. Products: Required to have a spill-sensor feature which prevents

operation of the unit for a set time until the fuel has been wiped
clean.
b. Fuel Refilling: Performed by a properly trained individual in one of

the following ways. Do not refill fuel or move unit when hot.
• Replace the entire fuel tank
• Refill from a spill-proof container supplied by the manufacturer.
Refilling through a funnel is not allowed.
c. Indoor Units: Provide at least one carbon monoxide (CO) detector in

the room with a sounder alarm, connect to the fire alarm control
panel. Include a readily available fire extinguisher in the area.
d. Fuel Storage - Indoor:

• Store in an approved fuel container with a volume not-to-exceed
20L (5.3gal) per container.
• Store fuel containers within a secured approved flammable liquid
cabinet with a total volume of fuel not-to-exceed 94.6L (25gal)
• Clearly mark storage cabinets "Flammable"
• Fuel is not permitted in basement areas.
• Gasoline and propane are not permitted in the building with
ethanol.
e. Fuel Storage - Outdoor: Preferred

• Store fuel in a secured and locked area.
• Fuel storage above the 94.6L (25gal) allowed within the building:
Store outside at a minimum of 6m (20 feet) away from the building,
street, alley or public way.
• In lieu of the 6m (20 feet) distance: A fire barrier wall without
openings and no less than .76m (30 inch) above and to the sides of the
storage area is permitted.
M. Electrical: Provide emergency electrical service duplex outlets connected to

the backup power source. See <15C>.
N. Lighting: Provide lighting, an important aspect of access control and safety

management. Comply with the Design Standard lighting levels and criteria.
See <15C>.
1. Light Levels: The following locations require "average maintained" light

levels. High risk areas may require higher levels per LP review.
• Site Areas
• Walkways
• Parking Structures, see <1>
• Building Entry Areas, see <1>
• Back-of-House Areas (BOH), see <8B>, <9>, <10> and <11B>
• Outdoor Recreation Facilities
2. Public Restrooms: Provide lighting controls at remote electric panel

board. See <15C>.
3. Parking Lots & Driveways: Locate light poles to minimize the need for
impact protection. Do not block or obstruct illumination source with
trees.
O. Rooftop: Comply with O.S.H.A. fall protection requirements.
16.5 Security Facilities
A. Security Office: Provide a Security Office for monitoring the property,

Back-of-House (BOH) areas, entering employees, deliveries, inspecting
packages, controlling products and materials entering BOH corridors, storing
facility products and materials, issuing employee identification badges, key
cards and hard keys.
1. Back Door Program: At smaller properties, consult MI Global Safety

and Security Technical Services to determine if the Security Office can be
minimized by augmenting security technology.
2. Location: Adjacent to Receiving Area and employee entrance where

security monitors BOH entry of employees, visitors, vendors,
maintenance and service providers, etc. and Receiving Area.
a. If possible, within view of employee time clock, alcove area,

adjacent to service corridor.
b. Near Receiving storage area with accessibility to pallet jacks.
3. Deliveries: Provide Security Dispatcher with ability to monitor

delivery personnel making deliveries through Receiving Area.
4. Facility Features: Securable and climate controlled spaces.
a. Entry: Via a "Dutch" door. Provide a waterproof perimeter door

seal if in or near a wash-down area, such as receiving / loading areas.
b. Window: Include fixed and one sliding glass window from office
to exterior dock area and sliding window to employee entrance area.
c. VSS Monitoring: Design central monitoring console to allow

security personnel to monitor cameras, employee entrance and
Receiving Area simultaneously.
d. Alarm Monitoring: Accommodate alarm systems noted below.
e. Office / Holding Room: 4.6 m² (50 sq. ft.) minimum area with
direct access from Security Office that doubles as an office and serves
as a holding / storage area for parcels.
f. Lost & Found: Typically in Housekeeping (see <11B>), otherwise

locate in or near Security Office.
g. Security Office Example
5. Security System Components: In the Security Office, provide the
following components and associated devices.
a. Video Surveillance System (VSS)
b. Alarm Systems:
• Intrusion Detection/Alarm
• Elevator Monitoring Panel, see <12>
• Remote Fire Alarm Annunciator, see <14>
• Generator Low Fuel Warning, see <15C>
c. 2-Way Radio System
d. Intercom
e. Emergency Notification System
f. Inspection Tour Recording System
g. Electronic Lock System PC and Encoder
B. Call Center: (See <2A> and <8A>.) Provides the Security Office with a
secondary monitoring station having the following:
• VSS Cameras
• Intrusion Detection Alarm
• 2-Way Radio Dispatch
• Intercom
• Fire Alarm Annunciator, see <14>
• Building Automation System (BAS) Alarms, see <15A>
• Elevator Monitoring Panel, see <12>
16.6 Security Systems, Equipment & Design
A. Video Surveillance System (VSS): The general purpose of the VSS is asset
protection. The Loss Prevention Review may also employ the VSS to mitigate
risks associated with crimes against persons.
1. Monitoring: The Security Office is the primary location for

monitoring the VSS. The property Call Center operators serve as a
secondary monitoring location unless determined otherwise by the Risk
Assessment Functional Requirements.
2. System Requirements: Comply with the following.
a. Custom Console: Organize equipment with finish to match Office

or Dispatcher area.
b. Supplemental Equipment: Provide as required by system design

and regional conditions, such as additional cameras.
c. Motion Sensor: Provide with integrated detection and alarm

alert feature. Provide capability to coordinate with the intrusion
detection system.
d. VSS Integration: Only allowed on the MI LAN when authorized by

MI Information Resources per Information Resources Standard GFS-
SE005.
e. Covert Cameras: Not permitted without written authorization by

MI Risk Management and MI Internal Investigations.
f. Imitation (dummy) Cameras: Not permitted.
g. Backup Operational Power: Required for continuous operation.

See <15C>.
3. VSS Components & Devices: May employ the following.
a. Color Digital Cameras
b. Color Megapixel Cameras:

• Fixed
• 180 degree
• 360 degree
c. IP Digital Color Cameras
d. Auto Dome Systems: Pan Tilt Zoom (PTZ) / auto focus / self-
contained units
e. Fixed Cameras: Auto iris/manual zoom
f. Thermal Outdoor Cameras
g. Camera Dome Enclosures: Required for cameras in pubic

locations and some BOH locations.
h. Monitors: Flat panel, color

• Desktop: minimum 81 cm (32 inch)
• Video wall: minimum 107 cm (42 inch)
4. Digital Video Recorder:
a. Resolution: 1080p minimum or higher (dependent on the

camera functional requirements)
b. Frames per Second: Provide for the following camera recording

activity conditions in view of the camera.
• No Activity: 1 frame per second
• Detected Activity: 15 frames per second or higher (dependent on
the camera functional requirements)
c. Storage: 30 days minimum or higher (dependent on the DVR /

NVR functional requirements)
d. Transfer Ability: Transfer streaming video to a media device such

as DVD, CD, etc.
e. Video Management System (VMS): Provide for systems with

more than 32 cameras. If live monitoring is required, provide
intelligent software to alert dispatcher to predetermined activities.
B. VSS Devices & Locations: Maximize camera views as indicated for

location and evaluate possible view obstruction such as soffits, decorative
fixtures and lighting levels.
1. Lobby: View lobby activity, full view of front desk, reception, identify
persons entering and exiting the guestroom and public space elevators.
See <2A>.
2. Front Desk: Fixed camera at rear of front desk wall (back wall of
assisted or unassisted check-in kiosks) to identify guests and observe
activity at the desk. See <2A>.
3. Retail Shop: View P.O.S. activity. See <2A> and <5>.
4. Public Entry Foyer: Identify persons exiting. See <2A>.
5. Public / Meeting Space Elevator Foyers: To identify persons entering

and exiting the elevators.
6. Prefunction Space: To monitor the area
7. Luggage Storage: Identify persons and luggage exiting room. See
<2A>.
8. Guest Safe Deposit Boxes: Identify employees accessing guest safe

deposit boxes from the safe. See <2A> and <8A>.
9. Drop Safe: Identify employee cashier drop safe activity. See <8A>.
10. Receiving Area: View activity in Receiving Area. Provide second

camera located to identify persons exiting the BOH corridor onto the
Receiving Area. See <9> and <10>.
11. Employee Entrance: Identify persons entering and exiting. See <8B>.
12. Exit Stairs: Cameras with ability to identify persons exiting the
perimeter exit doorways (interior cameras). See <7B>.
13. Computer Equipment Room: Identify persons accessing PMS

system. See <13A>.
14. Back-of-House: Provide at perimeter egress doors to identify

persons exiting (interior cameras). See <8A> and <9>.
15. Critical Assets: Provide at other locations with valuable assets such
as at ATMs, valuable artwork and cash handling locations.
16. Security Office, Dispatcher: Provide the following:
a. Monitor: 66 to 81 cm (26 to 32 inch)
b. Digital DVR recorder located in a lock box at Computer Room
c. Keyboard controller
17. Call Center: Provide the following.
a. Monitor: 66 to 81 cm (26 to 32 inch)
b. Keyboard controller
18. Supplemental Equipment: Provide as required for property design

and regional conditions.
19. Acceptable Manufacturers:
a. Axis
b. Pelco by Schneider Electric
c. General Electric (GE)
d. Bosch
e. Honeywell
f. Tyco
g. Avigilon
h. Arecont Vision
C. Intrusion Detection & Alarm System:
1. Application:
a. Intrusion Alarm Panel: Integrate with access control and video

surveillance system for ease of investigation.
b. Live & Recorded Video: Display automatically on the access

control workstation when intrusion alarms are detected.
c. Recorded Video: Bookmark with the intrusion alarm information

for ease of future investigation.
2. System Alarms: Not audible locally. Locate in Security Office and

Call Center with monitoring 24 hours by trained personnel. See <2A>.
3. Devices & Locations:
a. Contact Alarm (Module): Perimeter exterior doors; Human

Resources; critical Back-of-House doors, Shipping / Receiving and
Storage, Liquor Storage and roof.
b. Duress / Panic Alarm: Provide at the following locations:

• Front Desk
• Front Office Workroom
• Executive Office Reception
• GM Office
• Cashiers Office
• Human Resources Reception and Director Office
• Nurse Office
• Payroll
• Spa Reception Desk
• Public P.O.S. (cash handling) areas
• Saunas and Steam Room (mushroom style)
c. Motion Detector: Ceiling in Cashier's Office.
d. Alarm Zone Module: Each contact, duress panic and motion

alarm point; required for each door alarm, duress / panic alarm and
motion detector location.
e. System Printer: Near Security Dispatcher and in Call Center.
f. System Control Communication Panel: Security Office.
g. Alpha Numeric Keypad: Security Office (dispatcher) and remote

Call Center. Computer based graphic central integration system
required if more than 50 door contacts.
h. Supplemental Equipment: As required by system design or

regional conditions.
4. Acceptable Manufacturers:
a. Radionics
b. Tyco Integrated Security
D. Radio System (2-way): Multi-frequency, UHF or VHF, 2-way radio system

utilized by property's security employees for routine and emergency
communication.
1. Reception: Design system without dead areas within the building,

the building exterior and property site.
2. Devices & Location: Provide the following devices in the Security

Office.
a. Repeater: Design to eliminate dead areas.
b. Antenna: System designed specifically for project by an

equipment manufacturer.
c. Portable Radios: Issued to employees.
d. Desktop / Wall Controller:

• Security Office
• Engineering Office
• Call Center
• Fire Command Room
e. Supplemental Equipment: Provide as required by system design

or regional conditions.
3. Backup Operational Power: Required for continuous system and

repeater operation. See <15C>.
4. Acceptable Manufacturer: Motorola
E. Intercom: Provide remote, flush mounted units; hard wired to base

stations.
1. Intercom System: Integrate with the access control system that
provides graphical user interface, intercom station location identification
and remote door unlocked functionality. The intercom master station
provides accessible door or gate control from designated buttons on
master station.
2. Remote Intercom Device Locations: Verify with MI's LP requirements

for intercom locations. Typically include the following:
• Employee Entrance
• Receiving Area
• Parking Structure Elevator Foyer
3. Master Intercom: Control base station (multiple unit capacity).
a. Master Station: Security Dispatcher.
b. Sub-Master Station: Call Center; Front Desk if required by the

Loss Prevention Review.
4. Acceptable Manufacturer: Aiphone Corporation
F. Wireless Emergency Notification System: Wireless handheld system.
1. Carried by designated employees assigned to emergency response

duties.
2. Design system without dead spots.
3. Manufacturers: Provide from one of the following:

• Motorola
• Nextel
• Spectra Link
G. Inspection Tour Recording System
1. Documentation: Electronic date and time stamped employee patrol

documentation system.
2. Tour Recording System Devices (Security Office):
a. Patrol Management System Software
b. Wand Home Base
c. Control Unit
d. Wands: Portable
e. Batteries: Nicad
f. Wand Holster: Portable
3. Location Identifiers: Approximately 50 to 100 at strategic
checkpoints throughout the property as established by Regional Director
of Loss Prevention.
4. Supplemental Equipment: As required by system design or regional

conditions.
5. Manufacturer: Time Keeping Systems - Guard-1.
H. Property Safes: In order to safeguard cash and property, provide the

following:
1. Guestroom Safes: See <7A>.
2. Safe Deposit Boxes: See <8A>.
3. Cashier House Safe: See <8A>.
4. Deposit Safe: See <8A>.
5. Manufacturer: Amphion
I. Electronic Key Management: Automates key distribution functions

utilizing an electronic key cabinet.
• Allows employees to access keys without security personnel involvement.
• Allows preset keys only to be removed.
• Removes ability to remove individual keys due to tamper-proof key rings.
• Generates predefined reports on key usage.
• Vendor: Morse Watchman or equal
J. Visitor Management: Provide an automated visitor management

solution that handles the following:
• Registration
• Scanning of identification
• Photo taking as necessary
• Printed authorized visitor passes with pertinent information
• Customized check-in process
• Vendor: Lobby Guard or equal
16.7 Coordination
A. Reference: Coordinate with requirements of other Chapters

• Site / Building Exteriors
• Lobby Areas
• Food & Beverage
• Retail
• Meeting Spaces
• Guestrooms
• Administration & Employee Facilities
• Engineering & Maintenance
• Food & Beverage- BOH
• Laundry & Housekeeping
• Elevators
• Property Technology
• Mechanical
• Plumbing
• Electrical

Ritz-Carlton Reserve: Designstandards

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What are the different sections covered in the document?

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What facilities and amenities are discussed for the hotel?

What facilities and amenities are discussed for the hotel?

CARIBBEAN & LATIN AMERICA

GR1 Overview & Project Administration 4

Marriott Confidential & Proprietary Information

The contents of the Design Standards are confidential and proprietary to

GR1.1 Brand Overview 7

Marriott Confidential & Proprietary Information

The contents of the Design Standards are confidential and proprietary to

Ritz-Carlton Reserve is a complete escape to the unexpected. A private,

B. Design Foundation Guide: The Ritz-Carlton Reserve Design Foundation

GR1.2 Design of the Ritz-Carlton Reserve

A. Overview: Ritz-Carlton Reserve Destinations are more like residential estates

B. Signatures: A property’s signature spaces are designed to deliver a

1. Design is exquisitely considered through three essential drivers.

a. Art & Artifacts: Selection and placement of these key items

2. Individual Discovery: Ritz-Carlton Reserve grounds promote a sense

1. Guest Services: Service to the guest is provided in an anticipatory

E. Quality Assurance: Compliance with MI requirements are verified by a

A. Disclaimer: These design guidelines and all materials, procedures, systems

B. Purpose: The Hotel Design Standards have been prepared by Marriott

C. Document Organization: The Design Standards are organized into

1. General Requirement Chapters describe the project design process

2. Design Standard Chapters provide design criteria, facility

D. Minimum Standards: The Design Standards are minimum MI requirements

GR1.4 Project Application

A. Design Integration: The integration of the MI Brand and Design Standards

a. Approximately 60 to 100 guestrooms

b. One All Day Dining / Three-Meal per Day Restaurant

c. Concept Bar / Lounge

e. Specialty Restaurants and Bars. See the project Facilities Program

i. Application of the Design Standards to a substantially different

B. Urban Hotels: Consult with MI for planning and programming.

C. Multi-use Buildings: In order to maintain operational and access control as

2. Entertainment Lounges, General and Service Retail, and Recreational

3. Facilities and services not approved or directly managed by MI are

D. Dimensions, Sizes & Measurements: Conversions from English to metric (SI)

E. Cost Responsibilities: The organization of the Design Standards into Chapters

A. General: Project specific conditions may require additional direction for

B. Modifications: The Design Standards may be modified by MI to reflect and

C. Current Edition: Prior to relying on or implementing the Design Standards,

GR1.6 Code & Regulation Compliance

1. These Design Standards are not intended to negate the Design

2. MI reserves the right to request that a variance be submittted for code

B. Selecting Codes and Standards: Prior to the project's commencement, the

1. Current Editions: MI uses current editions of codes and technical

4. Code Integration: Follow these Design Standards when they exceed

5. Refer conflicts with Design Standards to the MI project team for

1. We work diligently to apply the best current thinking on accessibility

2. Recognizing that we operate and acquire hotels originally built under

B. Accessibility Standards Compliance: If governing accessibility standards do

1. Building Access: Provide an accessible public path of travel into the

2. Service: Provide access to services generally available to property guests.

3. Public Toilets: Public area restrooms have accessible toilet

4. Guestrooms: Provide a minimum of 3% of the total guestrooms as

5. ADA Reference: Internet site at: http://www.ada.gov

D. Accessibility Design Compliance: