1.

0 BASIC SERVICES
1.01 Develop in consultation with the Owner, his representative and Prime
Consultants Design Brief, detailing the Public Areas (limited to Bars, Front Office
Counter, Buffet stations, Pool Snack Bar and Display kitchens) and the Back of
the House Areas (excluding the plant and machinery areas) to be provided in
sufficient detail to enable the preparation of architectural layouts.
1.02 Review Design Brief and the Schematic drawings prepared by the Prime
Consultant and evolve suitable layouts to meet the design brief for the Public
Areas (limited to Bars, Front Office Counter, Buffet stations, Pool Snack Bar and
Display kitchens) and the Back of the House Areas (excluding the plant and
machinery areas).
1.03 To provide to the Owner or his representative block estimates of Kitchen,
Laundry, Cold Room and other Operating Equipment in order to arrive at the
preliminary overall Project Estimate.
1.03 Scope of Facilities: The Consultant shall provide necessary design drawings for
all facilities required for the operation of , from schematic design to
commissioning of the following areas as listed as below and functions related to
them as per the brief given by the Owner.

Receiving area, Garbage Disposal, Security Post / Time office, Staff Entry / Exit,
F&B Dry Store, Beverage Store, Linen Store, Housekeeping & Uniform
Exchange, Stewarding Store Crockery, Cutlery, Glassware & pots & Pans, Coal
Store, General Store, Related BOH offices, Staff Lockers, Staff Cafeteria,
Commissary Kitchen, Laundry & Satellite Pantry for Housekeeping on all Guest
Floors.

MAIN KITCHEN
Preparation Area, Cold Kitchen, Hot Kitchen, Pantry, F&B Dry & Wet Stores,
Room Service Area, Dishwashing, Pot Washing, Chef’s office, Dispense Bar.

CONVENTION CENTRE KITCHEN & F&B FACILITIES:

Preparation Area, Cold Kitchen, Hot Kitchen, Pantry, F&B Dry & Wet Stores,
Room Service Area, Dishwashing, Pot Washing, Chef’s office, Dispense Bar.

Show Kitchen (If any) for Specialty Restaurants/Coffee Shop, Buffet Counter for
Show Kitchen, Display counter for main Bar.
1.05 To attend meetings periodically as called for by the Owner with advance notice
and or his representative for the co-ordination of Design Development & to assist
in expediting the construction.
2.0 SCOPE OF SERVICES
2.1 PHASE –I SCHEMATIC DESIGN STAGE
2.11 In consultation with Prime Consultation and MEP Consultants, draw up a
schematic design for the various areas, as per design brief and criteria given by
Owner.
2.12 Submit schematic drawings for approval of Owner.
2.13 After approval from Owner start design development drawings in conjunction with
the Prime Consultant.
2.14 Submit mutually agreed development drawings indicating area lay-out with
equipment lay-out plan.
2.2 PHASE – II PRELIMINARY DESIGN
2.21 Review Architectural Drawings and Interior Drawings from the point of view of
operations and to make necessary changes & suggestions for improvemnents.
2.22 Review the Schematic Layouts prepared by the M&E Consultants along with the
revised Design Report.
2.23 Develop preliminary drawings for Kitchens & laundry.
2.24 Develop Preliminary list of Laundry & Kitchen Equipments.
2.25 Develop requirements of Utilities for sizing-up hot and Cold Water, Electricity
loads, Generator loads, Gas storage by furnishing the requirements of following
for the Kitchen and Laundry Block Loads:
a) Requirement of Hot and Cold Water
b) Gas Requirements
c) Exhaust Requirements
d) Electrical Requirements
2.3 PHASE-III FINAL PLANS & TENDER STAGE
2.31 Review the services drawings as pre4pared by M&E Consultants.
2.32 Prepare 1:50 scale drawings of all areas with equipment in respective work
centers.
2.33 Develop schedule of Equipment with Electrical and Mechanical information
including the following:
Power, Water, Waste, Gas and Exhaust requirements.
2.34 Develop Rough-in Plans showing the requirements of utilities based on actual
measurement with which consultants can develop the routing diagrams for hot
and cold water, steam supply & return, gas, compressed air and vacuum piping.
2.35 Prepare specifications and details of all equipment required in the Kitchens &
Laundry.
2.36 Compile specifications of all Imported and locally manufactured equipment for
Laundry, Kitchen and Bars assemble catalogue cuts of imported equipment to be
used.

Compile complete lists of addre4sses of all manufacturers/suppliers whose

equipments have been specified.
2.37 To attend design and construction meetings as required to assist in expediting
the construction.
2.4 PHASE-IV CONSTRUCTION PHASE
2.41 Review & approve all shop drawing and submissions by contractors prior to
fabrication/supply of equipments.
2.42 Periodically at client’s request monitor and co-ordinate with suppliers and site for
proper installation.
2.43 At client’s request, make periodic visits to respective supplier’s factory for
inspection of equipments.
2.44 At client’s request periodically visit the site during installation of equitpment.