Back-of-the-house

Design Guidelines
General Information
1. The purpose of the guidelines is to enable the architect to have clarity on
the circulation of goods, movement of people and relational flow of
services at the back-of-the-house, away from the guest-service area.

2. The guidelines demarcate zoning of key services of housekeeping,

laundry, food & beverage, engineering systems, employee areas,
administrative office and other secondary supporting services.

3. All back-of-the-house typical layouts that are shown in the guidelines are
for reference only. The Architect shall conceivably apply the principles of
design after having studied carefully the area program and manning
guide provided by the Technical Services, TS of Dusit International.

4. The back-of-the-house finishes, floor, wall and ceiling together with the
ceiling height are indicated in Dusit Design Specification as part of the TS
deliverables.
Table of Contents
1. Loading Dock…………………………………………………………………………………….…..1
2. Staff Entrance…………………………………………………………………………………….….4
3. Security and Fire Command Center………………………………………………….……5
4. Human Resource Office…………………………………………………………………………5
5. Training Rooms……………………………………………………………………………………..6
6. Clinic……………………………………………………………………………………………………..7
7. Staff Lockers………………………………………………………………………………………….8
8. Staff Cafeteria……………………………………………………………………………………..10
9. Staff Lounge and Recreation Room……………………………………..………………13
10. Split-Shift Room………………..………………………………………………………………..14
11. Front Office Administration Area………………………………..………………………15
12. Safe Deposit Room………………………………………………………………………………16
13. Telephone Operator Room………………………………………………………………….17
14. Executive Offices………………………..……………………………………………………….18
15. Finance and Account Offices………………..……………………………………………..19
16. F&B Offices…………………………………………………………………………………………20
17. Housekeeping Area and Uniform Room……..……………………………….………21
18. Valet Laundry…………………………………………………………………………….……….22
19. Full Laundry…………………………………………………………………………….………….23
20. Engineering Offices, Workshops and Stores...…………………………….………25
21. Maid Pantry…………………………………………………………………….……………..….27
 1. Loading Dock

Delivery Truck Parking

a. Loading dock to be located at the back of the hotel building and near the
service entrance to avoid from line-of-sight of hotel guests.
b. 2 Delivery truck parking to be provided (long-trailer 3.00Wx6.00L m).
c. Unobstructed and safe passage for staff entrance.

Loading Area
1. Loading area is maintained at a level higher than the delivery truck
parking by +0.90m to level with the unloading platform of the truck.

Car stopper and rubber bumper are fixed on the floor and wall as safety
provisions

If floor level difference cannot be achieved, a platform leveler will serve

as alternative provision.

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 Motorized shutter is installed to close-off the loading area from the
hotel premises at late-night as a security measure.

Loading area’s equipment are;

a. Sensor hand sink with sanitizer unit

b. Floor scale with 0.60x0.60 m. platform, capacity of 2,200 kg with
digital display and printout
c. Table scale
d. Plastic garbage bin ( dark-color)
e. Stainless steel wash-up with 2 bowl sinks
f. Stainless steel sorting table with under shelf
g. Hose station
h. Portable fire extinguisher
i. Platform truck

2. Driver toilet is provided for hotel’s limousine service.

The clean goods and dirty waste must be separated in their delivery from the
loading area to the service elevators and vice versa.

Receiving Office
a. Receiving office’s location shall maintain the line-of-sight with the
loading area and the delivery truck parking.
b. Glass-paneled counter for processing of the delivery document is built-in
the wall of the receiving office.

Purchasing Office
a. Purchasing office is preferably located next to the receiving office.
b. Half height fixed window with temper glass is provided.

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Receiving Store
a. Allow Receiving Store to be conveniently located adjacent to the loading
area to store food and beverage before being distributed to each of the
F&B venue.
b. Size of the receiving store varies and depends on the number of the F&B
venue.
c. Double swing entrance door with the vision panel.

Garbage Rooms
a. Garbage room is located away from the clean good receiving area and in
which the garbage is easily unloaded into garbage collecting truck.
b. A dedicated parking space is provided for one garbage collecting truck,
size 3.00Wx6.00L m.
(note : to check with the garbage collection companies approved by municipal
agency for details of service)
c. Wash down area need to have a double swing door with non-rustic
metal or stainless steel door.
d. Wash down area’s equipment are;
a. Sensor hand sink with sanitizer unit
b. Can and trolley wash area with water hose and drainage
c. Portable fire extinguisher
e. All waste are separating and recycling according to the sorting bin (glass,
metals, plastics and mixed waste).
f. All food and wet wastes are stored in the garbage room, air-conditioned,
and ventilated with odor-removal built-in mechanism.

Note : the route leading to the garbage disposal and to the unloading of goods
and services is preferably kept apart for the purpose of food hygiene
consideration.

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 2. Staff Entrance

General information
a. The staff entrance is separated from the guest entrance as well as the
receiving areas for both security control and privacy reasons.
b. RFID access control for staffs’ identity verification and attendance record
is provided at the staff entrance.
c. Security check point counter is provided after the staff entrance door for
the purpose of checking the staff’s belonging before they leave the
hotel.
d. FCC can combine with security office in a single room unit.

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 3. Security and Fire Command Center, FCC

General information
a. Security office is located by the staff entrance.
Glass panel in front of counter is with opening to facilitate
handling of passes and document checks for visitors as a means of
access control.
b. Fire Command Center, (FCC) and emergency equipment store is
located by the staff entrance to allow easy access from firefighting
officer of the Fire Department.
c. A CCTV camera is installed for the close view of the FCC.

4. Human Resource Office

pg. 5
General information
a. Human Resource (HR) is located close by the staff entrance. It is easily
accessible by hotel staff, job seekers or other visitors.
b. Reception, with sofa-seating and coffee table, is an integral part of the
HR office
c. Application room with a minimum of 4 seats is located at the reception
area. This room can convert to be the interview room.

Interview room with 4 seats is located at the reception area.

5. Training Rooms

General information
a. Training room is integrated with the HR office.
It’s size is dictated by the nos. of service staff being hired by the
hotel
b. The training room can be sub-divided by operable wall for
different purpose of use.
c. Equipment storage room 10 sqm.
d. Training equipments listing ;
 Ceiling mounted projector.
 150” motorized screen with matted white
 Column speaker 300W@8ohm

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  30” Flip paper chart
 DVD player with USB ports
 Neck-worn UHF wireless microphone
 60” LED TV
 White board
 Tables and chairs

Note : the training equipment is under operator’s supplies & equipment,

OS & E

6. Clinic

General Information
a. Clinic is allocated for service staff seeking medical consultation, esp in
area where medical facilities are not readily available in the vicinity of
the hotel.
b. Clinic is located near HR office and staff entrance.
c. Clinic is divided into 4 areas which are;
 Waiting area
 Examination room
 Recovery room
 Toilet

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 7. Staff Lockers

Note : typical layout of 150 sqm with 200 women service staff.

General information
a. Staff lockers (changing rooms) are located close to HR office and
staff cafeteria.
b. Separate entrance to lockers and toilets.
Lockers
a. One locker per staff. 90% of half height lockers and 10% of full height
lockers.
b. Two open shelves for shoes in each locker.
c. 1.35 m space between lockers to be provided to place bench 450 mm
wide and 1.50 m long.
d. Full height mirror mounted against wall between lockers.

pg. 8
Sanitary ware ratio

100 persons 200 persons 300 persons 400 persons 500 persons
Full height
10 20 30 40 50
lockers
Half height
90 180 270 360 450
lockers
Vanity basins 2 4 6 8 10

Toilets 2 4 6 8 10
Urinals
2 4 6 8 10
(Male)
Showers 2 4 6 8 10
Make-up
3 6 9 12 15
counters
Shoe polish
1 2 3 4 5
machine

Vanity basins and toilets

a. Liquid soap, paper towel and trash bin are provided at every two station.
b. Toilet paper holders are provided at each toilet cubicle.
c. Allow shelving & hanger for functional convenience to users.
Showers
a. Opaque entry door without lock in each of the shower cubicle.
b. Allow dry area before the shower, and provide a small bench at the side.
An easily-washable curtain can be installed to keep water away from the
dry area.
c. Rack for shampoo, conditioner and soap dispenser to be placed on the
right hand side of the shower mixer.
d. Towel hooks to be installed at the dry area.
Make-up counter
a. Built-in make-up counter with 600 mm deep and incorporate with the
half height mirror.
b. Power outlet for hair dryer at each seating.
c. Trash bin under the counter.

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 8. Staff Cafeteria

Note : The typical staff cafeteria layout, 130 sqm is for the property with staff of 200 pax.

General information
a. Staff cafeteria can be divided into 2 categories which are;
 Staff cafeteria with servery line where food will be delivered
from the main kitchen.
 Staff cafeteria with servery line and kitchen.
b. The size of cafeteria is 30% of the total staff strength.
c. Allow dry food storage at no less than 15 sqm and Chinaware store at 15
sqm

Staff cafeteria with servery line’s kitchen equipments at servery line

 Cold banquet trolley, 192 plates
 Hot banquet trolley, 96 plates

pg. 10
  Stainless steel buffet counter cabinet with swing doors, under
shelf, back and side splash
 Plate dispenser, heated, drop-in. plate dia. 222mm to 305mm
 Stainless steel sneeze guard with front and top glass, and LED
lights
 Food warmer, drop-in.
 Stainless steel tray slide, tubular with bracket support
 Refrigerated well, drop-in
 Water filter for coffee brewer
 Water filter for ice machine
 Coffee brewer, twin 3 gallons, table top
 Ice & water dispenser with ice machine on top, half dice cube,
production capacity: 102kg/24hours; storage capacity: 114kg
 Glass rack dispenser, drop-in
 Wall mounted insect killer

Staff cafeteria with servery line’s kitchen equipments at dishwashing area

 4-Tier polymer shelvings with grid mat
 Plastic garbage bin (gray color) with lid & dolly
 Stainless steel soiled dish table with sink, pre-rinse faucet &
bracket support, deck mounted faucet, add-on faucet with 8"
spout, garbage chute block, backsplash and overhead rack shelf
 Stainless steel grease trap, 50L
 Stainless steel condensate canopy
 Dishwasher, hood type
 Stainless steel clean dish table with under shelf, side splash and
backsplash
 Stainless steel rack shelf
 Glass rack dolly with handle
 Dish dolly

pg. 11
Staff cafeteria with servery line and kitchen
a. Typical staff cafeteria with servery line and kitchen is based on the
property with staff 300 persons. The total of seating is 96 seats.
b. The kitchen equipment layout is referred to Thai kitchen. Kitchen
consultant to design the kitchen equipment to match with the food
culture on each property.

pg. 12
 9. Staff Lounge and Recreation Room

General information
a. Staff lounge and recreation is located next to the staff cafeteria.
b. Half height temper glass fixed window is separated between the
recreation area and the lounge area.
Staff lounge furniture
a. Sofa set with a coffee table
b. Magazines shelves and newspaper racks
c. Wall mounted 48” LED TV
d. Internet corner
e. Pantry and refrigerators
Staff recreation furniture
a. Table tennis
b. Games like chess, domino, etc.

pg. 13
 10. Split-Shift Room

General information
a. Split shift room is located next to the staff lockers. This room is for staff
who work 2 shifts a day to take a rest in between their shifts.
b. To separate between female and male split shift rooms.
Note: all rooms to be wired for socket switch outlets in the back-of-the-
house.

pg. 14
 11. Front Office Administration Area

General information
a. Front office administration area is located behind the front desk.
b. The entrance door is hidden from the guests’ line-of sight.

pg. 15
 12. Safe Deposit Room

General information
a. Safe deposit room is located near the front office administration.
b. Guest’s entrance door has RFID lock.
c. House phone that connect to the front desk’s telephone is on the table
at guest side.
d. Pass through laminated glass window between the guest side and the
staff side.
e. Safe box is located at the staff side.
f. Staff’s entrance door has RFID lock.
g. Infrared CCTV camera is located above the staff’s entrance door.

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 13. Telephone Operator Room

General information
a. Telephone operator room is located next to the front office
administration.
b. Half height mirror wall in front of each telephone operator console to be
provided for operator to see their smile while talking to guest.
c. White board wall at the side of the half height mirror wall in front of
each telephone operator console to be provided for operator to write on
the important contact.
d. Filling shelves for each operator to be provided.
e. Allow fire alarm repeater panel to display the alarm location and the
alarm code.
f. Allow also elevator monitoring display.

pg. 17
 14. Executive Offices

General information
a. Executive office is for the hotel management team ;
 General Manager
 Room manager
 Sales & Marketing
 F & B ( Restaurant ) manager
 Revenue
 Finance and Accounting
 IT
b. The ideal office is to coordinate all administration offices together
with open plan layout.
c. Reception area with seating and the meeting room with 13 seats
are located easily from the back of the house corridor.
d. RFID access control is applied for entrance to executive offices
including finance and accounting.

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 15. Finance and Accounting Offices

General information
a. Finance and Accounting office is part of the executive office, and
preferably located near-by, with consideration of privacy and
confidentiality as part of the space planning.

pg. 19
 16. F&B Office ( Chef office )

General information
a. Executive chef office is located at the main kitchen together with other
supporting staff.

pg. 20
 17. Housekeeping Area and Uniform Issue

General information
a. Housekeeping area is located with easy to access to the service elevators
and close-by to the laundry and staff lockers.
b. The hand-wash basin is provided at the chemical store.
c. The working area and the storage in the laundry is demarcated clearly.
d. Uniform room, housekeeping area and the staff lockers are closely
related for operation proficiency.
e. Provide conveyor rack for automatic uniform dispense.
f. Open counter is designed with convenience in mind, for hotel service
staff to easily pick-up and dispense their uniform.

pg. 21
 18. Valet Laundry

General information
a. Valet laundry is closely located to the housekeeping area and service
elevator.
b. Laundry room size is 4 m wide and 10 m deep.
c. Laundry equipment guidelines are;
 Washer extractor 18 kg-2 units
 Tumble dryer 34 kg-2 units
 Handheld steam iron-2 units
 Ironing board-2 units
 Cloth rack
 Linen trolley
d. To provide 150 mm high concrete base beneath the washer extractors
and tumble dryers.
e. Laundry equipment layout is provided by the laundry consultant and
submits to Dusit to review.
f. To provide the double entrance door to allow for installation and
removal of the laundry equipments.
Note : the full equipment schedule and the area program is advised by the
laundry consultant and reviewed by TS. The above schedule is for reference
only.

pg. 22
 19. Full Laundry

General information
a. Full laundry is located near the housekeeping areas and closed to the
service elevators.
b. Laundry room size is 18 m wide and 10 m deep.
c. Laundry equipment guidelines are;
 Washer extractor 25 kg-2 units
 Washer extractor 60 kg
 Tumble dryer 23 kg
 Tumble dryer 32 kg
 Flatwork ironer
 Pneumatic laundry press
 Pneumatic dry cleaning press
 Ironing table-2 units
 Cloth rack-2 units
 Shelving-16 units
 Spotting table-2 units
 Folding table
 Double sink
 Dirty linen bin
 Platform weighing scale
 Cage trolley

pg. 23
 d. To provide one working desk for laundry attendant.
e. To provide 150 mm high concrete base beneath the washer extractors
and tumble dryers.
f. To provide the grating in front of the washer extractors.
g. Laundry equipment layout is provided by the laundry consultant and
submits to Dusit to review.
h. To provide the double entrance door to allow for installation and
removal of the laundry equipments.
i. Compressor is located in the separated room.

Note : the full equipment schedule and the area program is advised by the
laundry consultant and reviewed by Dusit TS. The above schedule is for
reference only.

pg. 24
 20. Engineering Offices, Workshops and Stores

General information
a. Engineer offices, workshops and stores and other engineering related
operation is preferably closely-related to loading parking, service
elevators and plant rooms, for the consideration of operation
proficiency.
b. Allow double doors that are opened directly to the workshop and open-
plan office.
c. Engineering workshop is the area for service and repair. Provide with
worktables, floor drains, shelves, cabinet and pegboard racks.
d. Storage are;
 Mechanical storage
 Electrical storage
 Plumbing storage
e. General workshop is required the equipment as follows:
 Compressed air with receiver

pg. 25
  Welding table with flexible exhaust hood
 Grinding machine, small lathe, vertical drill and bench vice
f. Paint workshop is required the equipment as follows:
 Compressed air
 Cubicle for spray painting with separate exhaust
 Storage for paint
g. Carpenter workshop is required the equipment as follows:
 Carpenter work bench
 Shelves for keeping wood of different dimensions
 Compressed air
 Floor mounted circular saw with separated exhaust and filter
Note : the equipment schedule is for reference only and to be procured under
the hotel operating equipment, by the operator during pre-opening.

pg. 26
 21. Maid Pantry

General information
a. Maid pantry on each guestroom floor is adjacent to service elevators
with min. area of 10 sq.m. The service lobby shall have a minimum width
of 2.5 meters.
b. The location is preferably in corridor niche or walk-in closet.
c. One maid handles 20-25 rooms.
d. The space of the pantry is considered in the planning to fit the following
amenities ;
 4 Tier flat shelving for various housekeeping items such as
guest supplies and cleaning materials. Allowable lockable
cabinets for storage.
 Staff toilet (1 toilet required at lower level), wall and floor
sinks
 Space for two folded spare beds (990W x 1828L x 533H mm)
and one folded baby’s cot.
 Ice-making and dish washing machine, if condition permits.
 Mop sink with hot and cold water faucet/ double basin with
hot and cold water faucet
 Space for maids’ carts Trolleys:
i ) 2 maid trolleys, 1800 x 600 x 1500 (l x d x h) with
shelves, box on top for amenities, nylon sack for
soiled linen, plastic sack for garbage.
ii ) 1 trolley for soiled linen, min 800 x 600 x 1000 (l x
d x h)

pg. 27
 Note : the equipment schedule is for reference only and to be procured
under the hotel operating equipment, by the operator during pre-
opening.

END ……

pg. 28