Golden Sand Hotel DOHA QATAR MARCH 29, 2011
1. GUESTROOM FLOORS 1.1. A minimum of ONE handicapped guestroom must be provided. Handicapped room shall be connected to a standard guestroom (for the use a disabled person assistant or family member). 1.2. 10% of guestrooms must be interconnecting. One king size bed room shall be connected to a twin bed room (for families with children). 1.3. A staff toilet must be provided in at least every third guestroom floors, guestroom floors staff members are not permitted to use guestroom toilets. 2. MEZZANINE LEVEL 2.1. The Main Restaurant should be located on Mezzanine level in lieu of the designated lounge bar with a seating capacity not less than 100 seats and an average of 2.5 m2/ seat to allow for circulation space and buffet counter. The restaurant space may be extended to include a part of the designated extra large entrance lobby in front of the elevators. 2.2. A finishing kitchen of at least 130m2 shall be located next to the Main Restaurant in lieu of the designated beauty center while incorporating to its area both the service corridor and the Lobby area leading to the restrooms. Page 2 of 6
3. PENTHOUSE 3.1. A Lounge Bar accommodating no less than 40 seats with an average of 1.5 m2/ seat is also required. The Lounge bar may be located on the Penthouse alongside with an A La carte (specialty restaurant) both sharing the same surface currently designated as Restaurant. The specialty restaurant shall have a minimum of 40 seats with an average of 2.5 m2/ seat. An additional open air snack/bar counter shall be provided to serve the swimming pool deck at Penthouse. 3.2. The allocated finishing kitchen space may cater for both outlets including also the swimming pool snack /bar. 3.3. The designated toilet suite shall be relocated away from blocking the pool view from the Bar and restaurant area. 3.4. A fitness room/gym area should be provided adjacent to the swimming pool in lieu of the VIP Restaurant. The designated toilet suite shall be increased to incorporate a small changing / toilet facility for both sex (ladies and gents). Page 3 of 6
4. GROUND FLOOR 4.1. There is an extreme lack of executive office space around the property. The following table shows the typical minimum recommended floor area for administration and executive offices: Administration offices: Front Office Reservations Office Front Office Manager Safety deposit box Security & Monitors Executive offices: General Manager Sales Office F&B Manager General Office area Files, storage, copiers IT manager & equipment 20m2 8m2 30m2 8m2 20m2 4.2. Executive offices should permit guest and visitor access from time to time,( i.e. general administration, accounting offices etc, and those being used by General Manager and department heads reporting to him) without crossing into service areas. 4.3. The administration offices may be partially accommodated on ground floor level in lieu of the kitchen and staff changing space and partially on Mezzanine level in lieu of some of the gallery shops which may be reduced and extended to include part of the elevator lobby. 4.4. A luggage handling room is also required at ground floor level, located with easy access to the entrance and service lifts/elevators. Minimum size will be equipped with racks and hanging space for garments. 4.5. Provision shall be made to enable service of tea, beverages, and pastries in the lobby lounge seating area from a convenient service area located in close proximity of the lounge area. 4.6. A guest relation/eam desk shall be provided in the lobby with a good view of all sections of the Front Desk. 4.7. A tour operator s desk may also be provided to handle inquiries of group tours. 4.8. A small business centre desk/or facility should be provided either at reception or at mezzanine level above. 4.9. Both the kitchen space and staff changing designated on ground floor should be relocated on lower basement level including the garbage collection room, this for the convenience NOT to Page 4 of 6
have traffic of goods delivery trucks and/or garbage collection trucks right next to the Hotel main entrance. 5. BASEMENT LEVELS 5.1. Although the basement levels car parks are very well studied; no provisions were made for BOH functions/areas to support the hotel operation except the underground water tank on the lower basement level. 5.2. It is recommended to limit the underground car parking to only the 1 st basement level and use the lower basement level for all Back Of House required spaces. 5.3. Service lift L4 shall open in basement levels to serve the BOH areas which will be created. A second dedicated service elevator must be provided. 5.4. Elevator L2 shall not have mixed usage (i.e. service and guest) as it opens into the kitchen area at penthouse level. Hence it is recommended to dedicate the usage of this elevator for service only and to have it open into the service room on each guestroom level. 5.5. Back of House shall include the following staff and working areas required to operate the hotel: a. Staff access and facilities (restrooms, lockers, and staff cafeteria), including Personnel Department. b. Delivery, storage and controlled issue of materials, (materials management). c. Bulk storage. d. Garbage collection and disposal. e. Laundry, Valet and Housekeeping, always grouped. f. Kitchens, including preparation and service. g. Engineering and Maintenance Department, including work shops and offices. h. Domestic Hot water boilers room. The following table shows the typical minimum recommended floor area for the above BOH facilities: SERVICE ENTRANCE AND ANCILLARIES Service Entrance Loading platform Receiving Timekeeper/clock in Dock area Control Wet Trash Area Dry waste Empty Bottles store 55m2 20m2 Page 5 of 6
Accounting, Finance And Materials GENERAL STORAGE General office 40m2 Bulk store 90m2 Controllers office Secure store Head Cashier Food store 20m2 Computer Room (remote) Beverage store 30m2 Storage Refrigerated store 50m2 Materials Manager Stewards store Purchasing General Office HUMAN RESOURCES Storeman Personnel Manager Cost Accountant Training Manager Inventory Clerk General personnel office Interview Room HOUSEKEEPING CENTRAL KITCHEN Housekeeper s office 12m2 Food preparation 30m2 General office 50m2 Bakery/finishing 60m2 Uniform racks & issue 12m2 Janitor 8m2 Secure guest supplies 8m2 Room service 20m2 Lost & found Cart/tray make up area Dead store 12m2 Lobby lounge pantry 12m2 Laundry & valet** 180m2 Cleaning equipment store 8m2 ** Note: Where external laundry and valet facilities are planned the provision of 7 day5 a week/ 24 hours pressing and guest laundry is required. EMPLOYEE FACILITIES ENGINEERING Lockers, toilets & shower 100m2 Boiler & machine room 325m2 Cafeteria 60m2 Audio visual centre 14m2 Cafeteria kitchen 30m2 Engineering shop 100m2 Employee lounge 20m2 Engineering stores 25m2 Training room 20m2 Chief engineers office 12m2 General office 12m2 Page 6 of 6