Design Guidance. Manager shall (a) provide assistance to Owner in preparing a list of the facilities to be included in each Hotel, which list shall include a specification of (i) the number of each type of hotel guest room, (ii) the number and type of food and beverage facilities and banquet and meeting facilities, indicating the seating capacity of each, and (iii) the number and type of recreation areas, back of house areas, administrative areas and retail areas and certain other facilities and amenities, including common areas, shared facilities, signs, landscaping, parking areas and entry and exit to the premises and other improvements on the real property on which the Hotels are located (the “Hotel Facilities List”); (b) based on the Hotel Facilities List, prepare and submit to Owner a program specifying the recommended size of all Hotel facilities in square feet or square meters (the “Hotel Space Allocation”); and (c) provide to Owner the Design Guide for use in conceptual plan development.
Design Guidance. Manager shall provide (a) advice and assistance in selecting an interior designer and in defining the content and manner or presentation of the interior design submittals to be prepared by the designer; (b) advice and technical recommendations to the interior designer on functional layout of the Hotel, hotel guest rooms, corridors, all public areas, food and beverage facilities, ballroom and function spaces; and (c) a copy of the Design Guide and Design Approval Policy related to interior design.
Design Guidance. Manager shall (a) assist in determining the extent to which technology systems should be used in the Hotel, based on operational considerations and brand affiliation, specifically with respect to the implementation of reservation systems; property management systems; point of sale systems; inventory control systems; engineering management systems; energy management systems; guest information systems; telecommunications; and electronic locking and security systems; and (b) provide Owner with outline specifications for such technology systems with respect to equipment, configuration and security.
Design Guidance. Manager shall provide to the mechanical and electrical engineering contractors a copy of the Design Guide bringing to their attention any additional or different requirements Manager considers appropriate with respect to (a) heating, ventilation and air conditioning systems; (b) plumbing, draining, sewage disposal and water treatment; (c) electrical power supply and distribution system, as well as lighting, alarm, radio and television systems; (d) elevators and escalators; (e) telephone, public address and internal communication systems; and
Design Guidance. Manager shall provide to the kitchen, bar, laundry and valet consultant (a) a copy of the Design Guide related to kitchen, bar, laundry and valet equipment; (b) advice concerning schematic layouts of kitchen, bar, laundries and valet facilities; and (c) a list of required equipment.
Design Guidance. Consultant shall provide the design for each Restaurant, which list shall include a specification of (i) furniture, fixtures and equipment to be installed in each restaurant, and (iii) the signs, landscaping, parking areas and entry and exit to the Site and other improvements on the real property on which the Restaurant is located.
Design Guidance. Consultant shall provide (a) advice and assistance in selecting an interior designer and in defining the content and manner or presentation of the interior design submittals to be prepared by the designer; (b) advice and recommendations to the interior designer on functional layout of the Restaurant; and (c) a copy of the Design Specifications.
Design Guidance. Consultant shall provide to the mechanical and electrical engineering consultants a copy of the Design Specifications bringing to their attention any additional or different requirements Consultant considers appropriate with respect to (a) heating, ventilation and air conditioning systems; (b) plumbing, draining, sewage disposal and water treatment; (c) electrical power supply and distribution system, as well as lighting, alarm, radio and television systems; (d) telephone and internal communication systems; and (e) special systems.
Design Guidance. Consultant shall provide to the kitchen consultant (a) a copy of the Design Specifications related to kitchen equipment; (b) advice concerning schematic layouts of kitchen facilities; and (c) a list of required equipment.
Design Guidance. Consultant shall (a) assist in determining the extent to which technology systems should be used in the Restaurant, based on operational considerations, specifically with respect to the implementation of property management systems; point of sale systems; inventory control systems; engineering management systems; energy management systems; telecommunications; and electronic locking and security systems; and (b) provide Owner with outline specifications for such technology systems with respect to equipment, configuration and security.
