LABRANDA HOTELS & RESORTS INTERIOR DESIGN GUIDELINE

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MP HOTELS LABRANDA DESIGN GUIDELINE

MP HOTELS LABRANDA DESIGN GUIDELINE

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MP HOTELS LABRANDA DESIGN GUIDELINE

MP HOTELS LABRANDA DESIGN GUIDELINES INDEX INTRODUCTION.................................................................................................................................... 7 Overview of Meeting Point Hotels............................................................................................... 7 Purpose and Scope ....................................................................................................................... 7 RECREATIONAL FACILITIES .................................................................................................................. 9 Kids Club ........................................................................................................................................ 9 Entrance Portal: ............................................................................................................ 10 Reception Area: ............................................................................................................ 11 Crèche For Under 5 Year Olds: .................................................................................... 11 Area For Kids Aged 5 To 12 Years Old: ........................................................................ 12 Exterior Playground: ..................................................................................................... 12 Toilets:........................................................................................................................... 13 Back of House: .............................................................................................................. 13 LOBBY / WELLCOMING AREA ............................................................................................................ 13 Luggage Entry and Storage ........................................................................................................ 13 Lobby Vestibule .......................................................................................................................... 14 Main Lobby ................................................................................................................................. 14 Reception Desk ........................................................................................................................... 16 Lobby Lounge .............................................................................................................................. 20 MePoint Lounge (Missing Information) .................................................................................... 21 Retail Shop .................................................................................................................................. 21 Public Toilets ............................................................................................................................... 22 Green Room ................................................................................................................................ 25 FOOD AND BEVERAGE ....................................................................................................................... 26 General ........................................................................................................................................ 26 Program: ....................................................................................................................... 26 2

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MP HOTELS LABRANDA DESIGN GUIDELINE

Entrance & Reception Foyer: ....................................................................................... 26 Service Stations: ........................................................................................................... 27 Storage Space: .............................................................................................................. 27 Floor Level Changes: .................................................................................................... 27 Emergency Exit: ............................................................................................................ 28 Technical Requirements: ............................................................................................. 28 All Day Dining .............................................................................................................................. 28 Program: ....................................................................................................................... 28 Food & Buffet Preparation and Service: ..................................................................... 28 o Buffet Service ( Breakfast, Cafe ) / Display Cooking / Exhibition Kitchen / A La Carte Service: .............................................................................................................. 29 o

Seating Area: ..................................................................................................... 29

o

Finishes: ............................................................................................................ 30

Specialty Restaurants ................................................................................................................. 30 Program: ....................................................................................................................... 30 Location: ....................................................................................................................... 30 Size / Area: .................................................................................................................... 31 Leased Features:........................................................................................................... 31 Bars .............................................................................................................................................. 31 Program: ....................................................................................................................... 31 Features: ....................................................................................................................... 32 Cocktail Station Equipment: ........................................................................................ 33 Restaurant & Main Service Dispensing Bar:................................................................ 33 Storages: ....................................................................................................................... 34 Coco Bar ...................................................................................................................................... 35 Size / Area, Equipment: ................................................................................................ 35 Features: ....................................................................................................................... 36 Equipments: .................................................................................................................. 36 Furnitures: .................................................................................................................... 36 Finishings: ..................................................................................................................... 36 3

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MP HOTELS LABRANDA DESIGN GUIDELINE

Lightings: ....................................................................................................................... 37 Gelateria ...................................................................................................................................... 37 Location: ....................................................................................................................... 37 Size/Area: ...................................................................................................................... 37 General Ambiance: ....................................................................................................... 38 Finishes: ........................................................................................................................ 38 Equipments: .................................................................................................................. 38 Gelateria Kiosk Concept ............................................................................................... 38 4.6.1.1.

General Gelateria Kiosk Concept ............................................................................. 39 Gelateria Truck Concept .............................................................................................. 39

4.6.2.1.

General Gelateria Truck Concept ............................................................................. 39 Gelateria Bicycle Cart Concept .................................................................................... 40

4.6.3.1.

General Gelateria Bicycle Concept ........................................................................... 40

Byblos Restaurant ....................................................................................................................... 40 Location: ....................................................................................................................... 41 Size /Area: ..................................................................................................................... 41 General Ambience: ....................................................................................................... 41 Shisha Lounge: .............................................................................................................. 42 Finishes / Typical: ......................................................................................................... 43 FF&E: ............................................................................................................................. 43 Kitchen Equipments ..................................................................................................... 43 General Moodboards ................................................................................................... 45 Entertainment Lounge (Optional).............................................................................................. 48 Interior and FF&E........................................................................................................................ 49 Floors: ........................................................................................................................... 49 Walls:............................................................................................................................. 49 Doors: ............................................................................................................................ 49 Furniture: ...................................................................................................................... 49 Buffet: ........................................................................................................................... 49 Artworks:....................................................................................................................... 50 4

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MP HOTELS LABRANDA DESIGN GUIDELINE

Decorative Lighting Fixtures: ....................................................................................... 50

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MP HOTELS LABRANDA DESIGN GUIDELINE

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© ALL RIGHTS RESERVED. MP HOTELS INTERNATIONAL GLOBAL DESIGN GUIDELINES October 2020

1 INTRODUCTION

MP HOTELS LABRANDA DESIGN GUIDELINE

INTRODUCTION Overview of Meeting Point Hotels Founded by FTI Group in September 2015, Meeting Point Hotels is an international hospitality company with a portfolio of five brands comprising more than 60 properties with more than 14,000 rooms, in 9 countries. Every hotel or resort is built directly by or in close proximity to the beach and offers guests a wide variety of dining options, complimentary Wi-Fi and friendly hospitality services.

The company’s portfolio includes Design Plus Hotels, Kairaba Hotels & Resorts, Club SEI, Lemon & Soul Hotels, LABRANDA Hotels & Resorts with its five sub brands which are Select, Comfort, Balance, Family Star and City. Located in sunny destinations, by the beach or in close proximity to the beach, Meeting Point Hotels is dedicated to serve guests hospitality with a smile and deliver authentic experiences with a local flair.

Couples, singles and families, whether sun-seekers, sports fanatics or experience and culturally driven, our wide hotel range has just the right choice for everyone. The resorts and hotels are distributed from the Canary Islands, Morocco, Malta, Italy, Greece to, Croatia, Turkey, Oman and Egypt. Our guests are pampered through their brand of choice.

Our Vision is to be one of the leading leisure hotels and resorts brand, recognized for its exceptional blend of international standards, served with a local flair and set in beach destinations.

Our mission is to deliver authentic, consistent and friendly customer experiences where every guest feels significant, appreciated and valued. We aim to be ideal operating partners for owners and developers of resorts and hotels to achieve higher than average returns on investment within manageable risk and being unique in product and service quality. We believe in delivering hospitality with integrity towards stakeholders, employees and guests alike.

Purpose and Scope  The Hotel Design Standards have been prepared by MP Hotels to communicate hotel product standards for the design of MP hotels. The Brand Standards document outlines the foundation and spirit of the product and service requirements and governs the application of the Design Standards.  The purpose of this document is to provide Developers and Consultants with min. standard requirements that MP Hotel should meet whether planning new hotels or converting existing properties. The intent is not to create a standard design, but a consistent quality and standard, which will define the guest’s level of expectation and a min. level of quality for all MP Hotel properties.  The document will become a living document for the client/operator, project/construction managers, and designers. It is not intended to be specific design brief of a project. It will act as a framework within which a project specific brief may be developed and will provide all parties involved with a clear picture of the specific requirements. It will eliminate potential misunderstandings between all parties throughout the duration of the design process. This is not 7

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MP HOTELS LABRANDA DESIGN GUIDELINE

advise the designer how to design, design of the highest quality will be essential in successfully achieving the MP Hotel’s standards.  Design Standards are organized into 4 complementary modules to facilitate the integration of design requirements into the design process.

INTRODUCTION.................................................................................................................................... 7 RECREATIONAL FACILITIES .................................................................................................................. 9 LOBBY / WELLCOMING AREA ............................................................................................................ 13 FOOD AND BEVERAGE ....................................................................................................................... 26

 The Standards in these modules are minimum MP requirements for developers. Where applicable codes, and laws take precedence and these are substantially different from MP requirements. Review the differences with the responsible design team consultant and the MP Design Team to obtain resolution.  All design, drawing, material, equipment, color, detail etc. must be approved by the MP Hotels Global Architecture Team.

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MP HOTELS LABRANDA DESIGN GUIDELINE

RECREATIONAL FACILITIES Kids Club  The provision of a kids club is an essential service particular to family resort hotel properties.

The club offers a comfortable and secure environment for children to enjoy their holiday and relieve parents from the stress of entertaining their children during the daytime. The children will experience the highest level of care and service whilst parents take time off to enjoy their own vacation.  The kids club will be located in the ground floor, preferably close to the hotels main pool.  Generally the finishes need to take into consideration the young clientele as well as health and safety factors – falling, no sharp finishes etc.  Provide an accessible path of travel in accordance with local and international regulations for the public access to the kids club.  All doors should be a minimum of 90 cm wide. All internal doors to be 50% glass to ensure good sightlines throughout the facility.  Consideration should be given to ‘quiet’ areas such as the sleeping area in the Toddlers section as well as where there are computer stations / reading areas.  Finishes: o Floor: Foam tile floor or rubber flooring ( Homogeneous antibacterial PVC rubber flooring.

50 micron thick electrostatic and shock absorber) o Walls: Paint o Ceiling: Paint on gypsum board  Space Planning: o Entrance portal o Reception area o Crèche for under 5 o Area for kids 5 to 12 o Exterior playground o Toilets (Both for girls and boys) o Back of House

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MP HOTELS LABRANDA DESIGN GUIDELINE

Kids Club Concept Layout

Entrance Portal:  There is to be just one entrance to the kids club, the doors are to be glass to ensure good visibility for the staff.

Entrance Portal

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MP HOTELS LABRANDA DESIGN GUIDELINE

Reception Area:  The reception counter needs to be functional, however designed in a playful theme, two counter heights should be considered – adult and child friendly.

Crèche For Under 5 Year Olds:  This will be a secure area with padded flooring. Shelving for toys and books to be at kid’s level with no sharp edges. This space should have: - A quiet room where toddlers can sleep; - A soft play area with some seating for careers; and - A baby change area.

Crèche For Under 5 Year Olds

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Area For Kids Aged 5 To 12 Years Old:  The flooring needs to be cushioned there should be built in storage to keep the toys and equipment and there should be hooks and pigeonholes to store the kid’s belongings. This space should have: - A general play area with playing structures such as climbing frames, etc.

- Incorporate educational activities - Controlled access to outdoor areas - A video games area - An internet area with computers - An area for arts and crafts

Area For Kids Aged 5 To 12 Years Old

Exterior Playground:  The exterior playground will only be accessed from the area for kids aged 5 to 12, the area will be fenced in and secure. All outdoor areas to be shaded from sun. This area might have: - A sun shaded splash pool with water activities and soft flooring / edging; - A sand pit, this should be a distance away from the pool – needs to be easy to clean; - An adventure section with climbing frame.

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Exterior Playground

Toilets:  Toilets in each case must be separated male / female. Baby change facilities might be required.  Technical details suits for kids. CHECK IT Back of House:  Back of house should include an area for storage of equipment / games, a small basic pantry (fridge, sink, tea/coffee making facilities), a janitor’s area and a staff toilet.)

LOBBY / WELLCOMING AREA Luggage Entry and Storage  Luggage room minimum 10 m2 per 100 guestrooms to be provided adjacent reception desk, suitably concealed.  Hotels with more than one registration area or hotel brand must allocate luggage storage at each area.  Luggage room to be lockable with key card access with electronic lock with separate external entrance where possible.  1.0 m wide access door to accommodate luggage trolleys.  Provide separate direct BOH access with no steps from exterior drop-off and Main Lobby to luggage storage.  Provide BOH access with no steps from the Luggage Room to the service lift serving rooms.  Conceal view into the room from guest view.  Provide storage space for 3 luggage carts per 100 Hotel rooms; typically 1/3 under porte cochère behind decorative screen and other 2/3 in luggage storage or adjacent alcove.  Provide power and data outlets and ample space for a luggage scanner with conveyor.  Consider tag or sticker system for name/room number.

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MP HOTELS LABRANDA DESIGN GUIDELINE

 FF&E: o Provide small desk or work surface with power and data connection for computer and luggage tagging machine. o Install modular steel shelving minimum 50 cm to 70 cm deep along walls together. Each shelf must have a minimum weight allowance of 160 kg. Provide coat rails/hooks, umbrella stand and space for luggage trolley.  Finishes: o Floor: Vinyl composite tile or similar resistant material. o Floor: Vinyl cove base or similar. o Walls: Paint on plastered wall. o Ceiling: Paint on gypsum board, exposed structure or false ceiling.

Lobby Vestibule  Arrival area must be designed with ample space to facilitate guest arrivals/departures in big quantities and to serve as a popular meeting place and as such must integrate brand core items together with iconic artwork installations and features, video wall, etc.  Lighting to enhance entrance experience. Arrival should feel grand and special and convey the character of the hotel. Additional to ceiling lighting, light fixture at human scale such as sconces, floor lamps, table lamps are required.  Consider location for luggage scanning device (tunnel or hand-held) for sensitive locations.  Finishes: o Use high quality, durable finishes suitable for exposure to the elements.

Provide a flush recessed non-slip walk off walk-off mat; unitary fusion bonded nylon; aluminum alloy tread rails; and anodized or stainless steel finish to complement interior finishes. o Floor: Porcelain tile, natural stone, wood - tongue and groove. o Base: Same as floor o Wall: Vinyl wallcovering, wood, venetian plaster, paint, ceramic, natural stone. o Ceiling: Paint on gypsum, acoustic ceiling tile.  Entrance doors: o For main entry, provide double swing door or automated revolving door with swing side doors for egress (not double sliding doors). Every guide is different o Double swing doors to be minimum 1.2 m clear width and as high as possible. o Revolving doors to be 4.5 m diameter and min. 2.4 m high at main entries (hotel, serviced apartments, ballroom) where possible, but consistent with architectural design. o Separate luggage entrance required. o Provide custom handles for double swing doors. o Comply with local regulation that Hotel Entrance shall be clearly identifiable and doorway illuminated when it is dark. o Comply with local regulation for fire escape.

Main Lobby  Elegant high-end finishes and details.  Lobby ceiling height must be a minimum of 4.3 m high for new constructions.

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MP HOTELS LABRANDA DESIGN GUIDELINE

 Impressive but warm sense of arrival, with contemporary designed counter and MePoint lounge area with welcome drink area.  Main Lobby should amplify the hotel’s primary signature, providing a grand space with a sense of arrival. Where possible, exploit scenic views and create highlight features.  Well-lit interior for fresh, grand and welcoming entry with clear sight lines into  Lobby to reception and concierge desks.  Recessed floor mats at entrances.  Large, significant art pieces to be considered.  Locations for concierge and reception (combined check-in and check-out)  Display cabinets to be integrated within the design, to be loose or built-in.  Provide when possible at least double or triple height space if possible, minimum clear height of 9.0 m.  In DESİGN CRİTERİA, avoid changes in level.  Provide IT auxiliary inputs required for live music into background music speakers.  Background music to be set at different levels depending on the time of day.  No mailroom.  All public areas are covered by a centrally controlled music system.  PA/Music system with localised volume control and channel selection at reception with optional paging facility on local control in the lounge/bar  Electrically operated air fresheners required in addition to a good ventilation system to eliminate odours. Air fresheners according to Global Purchasing department standards.  Lobby should contain the following front-of-house components: o Entry vestibule including main entry doors, air locks and disabled access. o Front Desk (Reception). o Guest services desk. o Lobby seating area. o Lobby lounge. o Me Point lounge. o Guest circulation and transitional spaces to adjacent elevator lobbies, corridors and stairs. o Guest toilets. o Guest safe deposit boxes

Will Be Modified

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 Finishes: o Floor: High quality Marble, granite, porcelain tile, ceramic or stone. Heavy-duty sheet vinyl anti-slip are acceptable according to the design with the approval of MP Hotels. Avoid carpets. Finishes must be durable, scrubable and suitable for high traffic public areas. o Walls: Decorative wall covering, wood millwork wall panels, porcelain tile, natural stone, paint (special approval required), venetian plaster are acceptable according to the design with the approval of MP Hotels. o Base / Skirting: Select and coordinate base material with floor material, water resistant o Ceiling: Multi-level gypsum board, Paint on gypsum board, regular edge acoustic ceiling tile (30% maximum allowed) and special finish/decorative ceiling are acceptable according to the design. o Window Drapery: Elegant drapery treatments with contemporary patterns; include natural light through grand architecturally detailed windows or blinds for higher glazing façade panels. Curtains: prefered motorized?  FF&E: o The Lobby Area must create a comfortable, secure and socially oriented atmosphere.Selected furnishings and finishes must enhance the overall decor in order to give the MP hotels the feel of casual elegance associated with quality resort hotels. o The Lobby Seating should be at least to accommodate twelve people. Seating must be upholstered except for arms area with high quality commercial grade fabric, non-flammable, antistain.

Reception Desk  Provide facility for combined check-in and check-out. The Front Desk is visible to guests upon entry to the Lobby, conveniently located at the hotel Main Lobby near entrance in the guest path, between the entrance and the guest elevators.  Diagram of close proximity  Circulation space must be sufficient to allow multiple check-in/check-out transactions with section for disabled access, integrated.  Allow one workstation per 80 rooms, with minimum of 2 work stations  If hotel has more than 2 brands separated receptions in the same reception desk or separated – brands clearly differentiated.  Reception desk to be minimum 180 cm long for every 100 guestrooms. Countertop must be 110 cm high on guest side and 85-90 cm high on receptionist’s side.  Screen angled to avoid back view – diagram  Under counter equipment to be out of guest view.  Provide storage cabinet with decorative combination bookcase/shelving-display unit above located behind the front desk with clear space between the desk and cabinets of minimum 1.5m wide.  Minimum of distance of 4.0 m in front for guest circulation and queuing  Locate a lockable pull out cash drawer underneath of each workstations.

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MP HOTELS LABRANDA DESIGN GUIDELINE

 Locate one printer between workstations.  Leave enough countertop depth for clients to sign and read documents.  Avoid glare on computer screens. Lighting fixtures above reception to be studied to avoid it.  Big screen behind reception according to IT department standards.  Hotel logo and brand behind reception desk. Marketing dept standards  Office chairs to be ergonomic.  Provide a desk to assist guests with information and services, except guest registration and currency transactions (cashier) that occur at the check-in location.  Pigeonholes: Provide pigeon holes for storage of messages and work slips.

Drawers: Provide pullout filing drawers to accommodate A4 size folders and drawers for DESİGN CRİTERİA storage and guest loan items as for Reception.  Provide concealed under-counter waste bin.  Key-card drawers shall be accessible only to front desk personnel.  All equipment, including staff printer and photocopier, must be hidden from guest view.  No mirrors in the backside. If there are minimum height from floor xxxcm  Circulation area clear 1.1m/depending on number of workers  Security system according to local regulation  Decorative items avoid falling.  Check with IT use of tablets, location.  Clock?  Lighting: led lighting hidden light preferred  Avoid sharp edges  Equipment o Every workstation above the counter: a duplex power outlet (socket outlet), single telephone outlet and two data ports. Dedicated phone lines are required. o Every workstation below the counter: two quad power outlets (socket outlets) and four data ports.All outlets must be dedicated and grounded. o Laptop or desktop computer and flat screen monitor (one per station). o Telephone (one per station). o Data outlets o Cables through built-in grommets on desk. o IT requirements to be double checked with MP Hotels IT department.  Finishes : o Upon replacement, front desk may not be constructed with a plastic laminate on top or face. Certain types and/or applications of laminate may be acceptable with Design approval.

Upon refinishing of front desk, high quality natural finishes, e.g. wood, stone, or high quality synthetics like quartz, or solid surface are to be used on the top and face. o Custom design surfaces visible to guests to be consistent and complementary to applicable Lobby interior design. To be approved by MP 17

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MP HOTELS LABRANDA DESIGN GUIDELINE

o Walls: If there is a back counter, it must be clear of paperwork or equipment. Decorative walls to accent space are accepted o Signage: Must be uniform in type and size, professionally produced and consistent with interior finishes. Must follow Design standards from MP Marketing department o Artwork: If used, it must be high quality, professionally produced and framed. o Ceiling: As same as the Lobby.

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 Examples:

Reception Desk Drawing Sample-1

Reception Desk Drawing Sample-2

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MP HOTELS LABRANDA DESIGN GUIDELINE

Reception Desk Drawing Sample-3

Lobby Lounge  To be visible upon arrival.  When possible minimum 5.0 m ceiling height.  Avoid sofas with high backs on the centre of the space which make it difficult to see guests.  Allow for seating/waiting area in close proximity to Entrance and Reception Desk.

• If separate Lobby Lounge is not provided because of program limitations, provide equivalent seating in lobby with welcome drink area.  Avoid wall panels and materials that are hard to clean and maintain. Concept/theme to be consistent in all public areas and landscape.  Provide power and data outlets for 2 guest user internet stations.  Provide power and data outlets for one ATM machine not visible from main lobby.  Music: Provide high quality ceiling speakers and auxiliary inputs for live music in Lobby to be fed into background music system with control in vicinity of the reception.  Free high speed Wi-fi available.  PA/Music system with localised volume control and channel selection at reception with optional paging facility on local control in the lounge/bar.  Electrically operated air fresheners required in addition to a good ventilation system to eliminate odours. Air fresheners according to Global Purchasing department standards  Lobby lighting (including public staircase) control at vicinity of reception desk.  Artwork to have dedicated accent lighting with high CRI +90 sources. Position and size of artwork to be communicated to lighting designer to assure correct positioning of downlights.  Lighting to accentuate interior design and special features at the lobby. Check in counters to be well lit, while sitting areas should be warm and inviting. Use contemporary style decorative and feature pending lighting, architectural down lights and wall sconces throughout the space.  Allow different sets of lighting scenes during day, night, events, etc for the whole area.

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MP HOTELS LABRANDA DESIGN GUIDELINE

 Dimming should be allowed on individual light or a set of lighting, to be determined and approved by MP and lighting designer.  Lighting models to be easy to maintain, refit, cleaning and upkeep.  Artwork: Large, significant art pieces to be considered (for MP approval).  Water Features: When proposed for the Main Lobby or Public Area, employ a qualified consultant able to address humidity, water filtration, aeration, treatment, maintenance, acoustics, aquatic life, waterproofing and safety issues.  Planters and Plants: Grand scaled elegant planters with live plants that introduce green and flowering plants or ground covering for warmth and color. No pollen-bearing flowers to be used.  FF&E: o Chairs to be wood or metal framed. Metal framed preferred. o Lounge chairs must have upholstered seats, no fabric in arms. o Tables used in lobby area must be high quality, commercial grade. The top surface material must be compliant. o Side tables used in lobby area must be high quality, commercial grade. The top surface material must be compliant. o Furniture for lobby should light, simple lines, contemporary design, avoid bulky models.

Arms should avoid fabrics and prefer instead wood or metal. o Comfortable and intimate groupings of lounge seating for waiting. Seating must be composed of diverse types of seating zones: the soft seating, community table, and traditional dining seating. o The community table should seat a minimum of 10 guests. Table should have power and data outlets built in or close by. Tops must be solid surface material, quartz, natural granite with water and stain resistant sealer, high-pressure laminate with wood edge or wood with protective polyurethane finish. Tile or cultured marble topsare not acceptable. o A large-scale decorative element, such as a bowl of fruit or a series of three to five decorative elements such as hurricane style candleholders, must be placed on the center of the Community Table. o Soft seating should make up for the majority of the seatings with a percentage composed of traditional dining seating. o If space available seating must accommodate the number of persons equal to 30 percent of the guest rooms/suites. o Table Tops: Stone or wood tops. Avoid glass tables. o Diagrams of grouping seatings. o Soft furnishing - Decorative items/cushions according to brand colors scheme & design.

MePoint Lounge (Missing Information)  Refer to location near the reception desk and visible ++  Refer to the to the Corporate Design Briefing for design specifications of MePoint Lounge  Spark/color scheme etc.

Retail Shop  If lobby space allows, MP hotels should feature a gift shop  To be rented out to select retailers and fitted out accordingly.  Design and shop drawings to be approved by MP hotels 21

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MP HOTELS LABRANDA DESIGN GUIDELINE

 A traditional gift shop should be minimum 30 m2 and should be securable and located adjacent to the lobby.  Storage area or closet should be provided within shop floor area.  Cashier area should be located to allow for visual control of entire shop  Finishes of Shop: o Floors - Decorative hard surface, ceramic or stone o Base – Same as floor o Walls - Wooden slat walls / Vinyl wall covering /Glass o Ceiling - Gypsum board painted  Finishes of Storage: o Floors: Vinyl composite tile o Base: Vinyl o Walls: Paint o Ceiling: Regular edge acoustic tile / Gypsum board painted Public Toilets  Main reception to have public toilets according to local regulation.  Direct line of visual sight or line of sight via mirror reflection into restrooms with multiple stalls is prohibited.  There must be at least one restroom each for men and women in the lobby area.  Men and women’s restrooms must be clearly identified with international symbols.  Provide separate facilities for male and female. Ratio to be split 50-50% between male and female.  The number of lavatories, stalls and urinals required must be determined as minimum of 1:75 pax based on occupancy load calculation of hotel for lobby and of the required places (restaurants, meeting rooms, fitness center etc.) according to local and national regulations.

• Provide at least one uni-sex handicap accessible toilet or accessible stall and facilities or according to local regulation whichever except in countries where disabled facilities for each gender are required.  Some floor plans may require two separate toilet groups if distance between areas is greater than 40 m.  Separate facilities are required to serve the conference rooms and F&B spaces  The audio system(s) must be centralized for public restrooms.  Public restrooms to be directly accessible from Main Lobby and Lounge but out of direct view.  Provide fixtures based on compliance with governing codes and sanitation regulations, but not less than: o Meeting & Events: 1 toilet fixture for every 100 m2, divide equally between male and female toilet rooms. o Lobby: Three toilet fixtures for male and female (plus disabled), minimum. CONFLICTING o Food & Beverage: 2 toilet fixture for male (WC and urinal) and one for female for every 40 seats. o As per local requirements, provide ‘Baby Changing’ facility near the Male/ Female Public Toilets.

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MP HOTELS LABRANDA DESIGN GUIDELINE

 Design issues: o Provide elegant spaces with lighting which flatters the human face/form. o Use wall-mounted toilets. o Entrances for male and female should be distinct and separate. o Include vestibules or privacy walls at all entries. o At female toilet room, include a powder room/space immediately inside entrance with bench and vanity, purse shelf, mirror, and artwork.  Features: o Lavatory: Continuous granite, ceramic or similarly impervious material vanity with under counter mounted bowls. o Mirrors: Decorative wall mirrors and full-length mirrors.

Use detail to keep edge of mirror (and timber frame) away from standing water on lavatory. o Avoid the use of wood in touch with the ground. o Modesty Panels: Provide at men’s urinals.  Lighting: o Light Switch: Provide keyed switch. Use motion detector for energy saving. o Provide wall sconces, decorative yet adequate lighting for guests use. o Ensure that decorative lighting fixtures are chosen and installed with maintenance and ease of upkeep considered.  Toilet cubicles: o Comfortable or ambient lighting on top of urinals and cubicles providing sufficient light to see. Toilet cubicles to be constructed as full partitions all the way to the floor; provide coat hook on back of cubicle door; provide privacy lock with exterior emergency override. Disabled cubicle to use outward-opening larger door. NOT SURE SOMETIMES GAP BELOW  Soap dispensers: o Provide counter-mounted soap dispensers following MP Global Purchasing standards.  Water closets should be vitreous china, wall-mounted, low flow, elongated bowls with touchless electronic automatic flush valve operation.  Lavatory faucets should have touchless electronic faucet operation or similar water saving device.  Urinals must be vitreous china with a touchless flush valve and must have touchless electronic automatic flush valve operation or shall be of the waterless type.  Water closet seats recommended white open front and self-sustaining with metal hinges.  Fixtures color and design according to project under approval of MP Hotels.  Automatic Air Freshners to be provided.  Hand-dryers: Provide concealed wall-mounted paper towel dispenser and electric hand-dryer.

Consider Sustainability targets.  Public Toilet Amenities: Amenities / accessories packaging and presentation should match the interior design of the toilets.  Ventilation: Ensure Toilet room is always in negative pressure with ceiling extract vents concealed at rear of WC cubicles.  For accessible toilets, the following facilities should be provided: o Fire Alarm system with visual indicators and sounders.

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o Disable Alarm system with pull cord. o Automatic sensors for toilet flushing and water taps  Finishes: o Floor: The material would be non-slip ceramic tile, porcelain tile or Low absorption stone, according to the reference drawings approved by MP Hotels. or ceramic anti-slip o Wall / Base: Combination of wall covering and stone with stone base, ceramic tile or porcelain. Painted walls only with water treatment but not preferred. Avoid wooden skirting.

Alternative materials can be considered under approval by MP Hotels. Minimum 1.2 m high ceramic or porcelain tile wainscot required on all wet walls (wall with plumbing fixtures), after 1.2 m high, water base paint or vinyl covering would be done. o Ceiling: Smooth painted gypsum board or plaster. Water base paint, preferably moisture resistant on plastered smooth ceiling, moisture resistant gypsum board false ceiling or suspended tile ceiling.  Accessories: o In each wash closet stall:  Double roll toilet tissue holder in each stall  Coat hook, mounted at 1.5 m above finished floor on the back of toilet partition doors. Provide a secondary coat hook in compliance with ADA for accessible stalls.  Sanitary napkin disposal waste can in women’s restrooms.  Wall-mounted recessed sanitary seat cover dispenser. o In restroom space:  Wall-mounted recessed or semi-recessed waste receptacles or decorative wastebasket  Wall-mounted recessed or semi-recessed motion-activated paper towel dispenser.

Electric hand  Dryers may be used in conjunction with paper towel dispensers and must be approved by MP Global Purchasing department.  Baby changing station (one per restroom) o On lavatory counter:  Decorative facial tissue dispenser(s), one (1) per every two (2) vanity bowls  Built-in automatic liquid soap dispenser (Auto Soap) at each vanity bowl with reservoir below vanity and spout that extends beyond the edge of the bowl.  The vanity top, including a back splash and side splashes, must be granite or similar.  Accessible sink must comply with ADA requirements.  Doors: o Entrance Doors must be solid core wood veneer OR SIMILAR suitable for painting with minimum 3.5 cm thickness and minimum 95 cm width x 240 cm height, have self-closing, nonlockable hardware and push/pull plates. Doors should have a U shaped metal frame to protect against water. Vestibules recommended. o Toilet Partition Doors must be a minimum 75 cm wide x 180 cm high and start from maximum 25 cm higher than the finished floor level.

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 Windows: o If there is an open-air shaft to where window can be opened then window installation is needed. This method is preferred instead of re-circulating-type exhaust or mechanical exhaust to exterior.

Green Room  For early and late guests Check in and Check out to provide an area near or connected to main lobby to dress up and leave guests luggages.  It should have sufficient number of lockers and storage space according to average of early and late Check in and Check out number of guests.  Interior design to follow standards as per main lobby design.

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MP HOTELS LABRANDA DESIGN GUIDELINE

FOOD AND BEVERAGE General  Development of a food and beverage program for each hotel project requires a market analysis that evaluates a variety of factors. At a minimum, provide beverage service and lounge seating and a full service restaurant offering three meals a day. The following factors influence the F&B program in each of the MP Hotels. o Area program requirements. o Hotel location & size. o Availability of competitive facilities outside the hotel or resort. o Quantity of function space. o Availability of program area within the project. o Regional / cultural influences.

Program:  Provide high quality hotel F&B service so that guests and public will consistently frequent.  At least 2 restaurants facilities shall be available, of which one offers All Day dining.  Allow for as much natural day lighting as possible.  Include as part of or associated with one restaurant in private dining area.  Seating provided is equivalent to not less than 70% of Hotel keys (calculated as of all the restaurants).  Views from prime location taking advantage of public traffic, pedestrian and drive-by and paths from lobby to elevator and function spaces.  All restaurants must include sufficient waiter/cashiering stations as required for convenient and efficient table service and clearing away.  Restaurants should include some limited live entertainment at various times.  A dispense bar / counter should be provided where restaurants are not partnered with a dedicated bar.  Provide toilets for each gender within the restaurant or at the lobby, but in close proximity.  Allow for access for disabled guests, with at least 2 options/locations of suitable seating.  Restaurants must have provided with background music.  Sufficient power outlets for entertainment, cleaning and maintenance, Wireless internet services for guest computers.  Provide a dedicated staff’s closet to store cleaning supplies and equipment to all food service.

Entrance & Reception Foyer:  Easy access from public areas with prominent architectural graphics and lighting to identify entrance. Where possible, include street access.  If restaurant is enclosed with a perimeter wall, design an entrance that can be secured when not in use.  Once inside space, the foyer sets mood for facility.

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 Include reception station and where dictated by climate, provide coat hanging with reasonable security.  Locate one reception point to greet guests, to control access to room sections, handle guest checks.  Position to permit good eye contact with arriving guests.  Provide opportunity to observe menu, restaurant interior and buffet.  If possible include waiting areas independent of dining area for small groups.  Avoid views into kitchen from dining areas (unless concept is an exhibition kitchen).Provide one enter and one exit door with min 90 cm wide clear opening and door vision panel. Door swing not to exceed 90 degrees. Provide entrance baffle to prevent kitchen noise and light from entering dining area.

Service Stations:  One service station for every 75 seats to incorporate supply of water, coffee, linen and tableware. Some concepts can be accommodating with one service station and several waiter stands.  Base size on space allocated and example of optimal design.  Design to integrate with restaurant’s interior design and avoid cross-circulation with public.  Configure walls enclosing service stations to conceal food service equipment and to also permit servers to maintain visual contact with seating areas.

Storage Space:  Large enough to accommodate child seats, trays, extra chairs, and similar furniture.  Situate to avoid obstruction to exits and general circulation, at reception, service stations, or near kitchen entry (concealed if practical).  Provide glass front refrigerated storage for wines.

Floor Level Changes:  Design restaurants so that entrance, buffet, kitchen and a portion of seating is on one floor level to accommodate food service equipment and guests with disabilities.  Raised platforms within a limited area may be used to provide varied seating spaces and to take advantage of views. Provide guardrail at open area level changes to prevent guests from moving off.  If seating areas incorporate small changes in floor levels within or connecting to other spaces. Stairs: min. 2 steps (avoid single steps); make stairs apparent to guests by lighting treads min 30 cm; slip resistance of 0.6 wet / dry. Risers: max. 17.5 cm /min. 10 cm.  Handrails: Required at both sides; graspable shape.  Ramps: 1:10 max. include for guests with disabilities.

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Emergency Exit:  At facilities with 50 or more seats, include emergency exit as follows.  Provide a min. of 2 exits with doors with local alarms and graphics / signage.  Primary exit may exit to the lobby, secondary exits must exit to the exterior through an exterior door, a protected corridor or stair.  Secondary exit shall not allow exit to or through the lobby.  Exiting through kitchen is not permitted.

Technical Requirements:  Task lighting for artworks, displays, water features, planters,.  Enhanced lighting should be provided for function, amenity and special effects using high quality  Appropriately locate junction boxes for motorized curtains, vitrines and island displays.  All outlets and switch points to be of finish required by ID approval.  Restaurant lighting should be dimmable and designed in conjunction with MP Hotels.  Provide lighting control and power and data outlets for POS in service stations.  Volume control at selected service station in each F&B outlet to equip with music source select.

All Day Dining Program:  3-meals per day with breakfast buffet in a casual setting or fine dining dependent on restaurant format (intended for hotel guests only).  Buffet can be used for breakfast only and 3 meal, where concept and market dictates.  Provide exhibition kitchen dependent on property size, market and business demand if possible.  Accommodate the following guest spaces; Entrance / Reception Station / Waiting Area / Seating Area / Buffet / Exhibition cooking / Service Station / Storage Space / Private Dining Area (if not provided at Specialty Restaurant)  Visual display of buffet from restaurant entrance is preferred where the buffet is the concept.  Fine Dining: 2.6 m² to 2.8 m² per seat gross area, 2.2 m² to 2.4 m² per net gross area.

Seating area to be 1.2 m² to 1.4 m² to emphasize a high-energy experience.  Ceiling minimum height is 3.0 m.

Food & Buffet Preparation and Service:  An enclosed a la carte kitchen supports the buffet service presented on feature tables, buffets or temporary tables coordinated with the dining area plan or for a la carte service.  Use of furniture pieces as the base buffet design is highly encouraged.  It is preferred to break-up buffet counters to provide better customer access and avoid queuing.  For preparing food items in the room a chef’s station is typically incorporated.  Prepared food is served to guests in a self-service or semi-assisted service types described below.

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 The breakfast buffet is provided as “Buffet Service” section below, an exhibition kitchen is integrated with a buffet line to support a self-serve guest. Integration of room service is required according to brand. In general, food is delivered utilizing one or more of the following service types: o Buffet Service ( Breakfast, Cafe ) / Display Cooking / Exhibition Kitchen / A La Carte Service:  Buffet Service, only breakfast is serviced from this type, lunch and dinner meals is served as “A la carte”. If the breakfast buffet will be concealed when not in-use or evening meals, locate the buffet in an alcove. Provide architectural screens or use the convertible buffet design consistent with the exhibition. Food service equipment typically is built into a granite counter. If the breakfast buffet will be exposed to view when not in use for evening meals, arrange the buffet to be converted into an attractive counter. Food service equipment for this buffet typically is not built-in. If space is limited, can be supplemented with movable casework or table set. For preparing food items a Chef’s Station is included.  Display Cooking, Arrangement used to serve breakfast, lunch, and dinner 3Meal/Day Restaurant in buffet style intended to be used throughout the day.

Arranged as combination of counters, islands or free standing cabinets. Design typically incorporates built-in food service equipment and exhibition kitchen. Similar in concept to the Cafe, but more extensive in scope when required. Typically positioned as the focal point of the restaurant. Arrange buffet in zones and separate counters for hot entries, cold service and desert table with effective lighting for focal points of buffet. Food is custom prepared to the guest’s request or freshly cooked to replenish the buffet. At a minimum, this service can include a single Chef’s Station for preparing eggs at a buffet.  Exhibition Kitchen, certain concepts expose the food preparation and cooking areas to the guests to display the facility’s menu, culinary talents and sanitation conditions. It can be integrated with a buffet or exist as a stand-alone feature.

Coordinate buffet height and views of exhibition kitchen.  Private Dining (optional), a seating area to accommodate small groups (12 to 30 seats), that can be acoustically and visually separated from the main dining area by operable doors and walls. Integrate seating with restaurant seating so that it can be opened when not in during peak use. Locate entry adjacent to the main entry foyer so guests do not have to traverse the main seating area. Private dining room can be located to take advantage of a prime exterior view or terrace location. o Seating Area:  Variety of seating choices such as paired doubles (50% min.), 4 tops.  Provide seating for 40% of room count or as based on market study.  Plan seating layout to provide excellent views of the buffets and if provided, the exhibition kitchen, as well as easy access from seating to the buffet and back.

Otherwise, consider only breakfast buffet to be concealed from view when not in use at other times. Avoid placing tables too close to the buffet so as to be disturbed by traffic to and from the buffet.

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 Arrange seating with decorative divider or level changes to create semi-private groups of tables. Divide seating into two or more sections that can be closed for slow periods. o Finishes:  Select materials based on project concept developed for market location.  Floor: Marble; tile; hard wood and similar materials with a slip resistance of 0.6 wet / dry.  Walls: Project specific but may include wood detailing; brick; stone; stucco; tile; glass up to the ID.  Ceiling: Wood; plaster; gypsum board; acoustical tile; Plexiglas up to the ID.

Specialty Restaurants Program:  Specialty restaurants encompass a wide variety of menus, seating styles, food service displays.  Developing concepts and requirements to provide one or more specialty restaurant is based on the requirements of the concept and the competitive market.  Diners are provided additional privacy by generous table spacing; consideration should be given to private dining areas that provide the opportunity to present local or regional cuisine.  Leased restaurants can be also included by the approval of MP Hotel.  Accommodate functional spaces: - Entrance - Reception Station - Bar (Some concepts may require a bar which is useful for holding guests waiting to be seated. Measures must be in place to ensure that the public can’t see inside the bar ) - Waiting Area (optional) - Cloak room (climate option).

- Seating Area.

- Exhibition Cooking. (optional) - Service Station - Storage Space - Cashier Station.( can be combined with reception station area) - Wine Display ( when concept requires) - Private toilets - Private Dining (optional) Location:  It should be in a location which benefits from external views such as beach / ocean, and is away from general public circulation to promote a sense of exclusivity but prime location

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adjacent to high traffic. Direct access to kitchen, if main kitchen is remote, provide satellite finishing kitchen to process kitchen products.

Size / Area:  Size can range from 2.0 m² to 2.8 m² per seat gross dining area. 2.6 m² to 2.8 m² per seat, gross area. Ceiling height is min. 3 m.

Leased Features:  A fully functional space integrated with but separate from the hotel.

- Direct secure access to loading dock - Employee facilities separate from hotel employees - Full kitchen separate from hotel kitchen - Separate metering of utilities - Direct exterior access - Dedicated restrooms - Restaurant P.O.S. capable of reporting to hotel PMS. Bars Program:  Bars should provide drinks, hot and cold beverages and light refreshments with a combination of sit-up bar and table service. Provide for F&B service to public and guests in lobby and beverage service.  Design may include a variety of themed designs or integrated into the overall design concept.  The bar should include a presentation display of bottles, glasses.  Provide bars for preparation and serving of F&B outlet, room service and guest floor lounge where FOH bars are not provided.  Lobby bar should be located adjacent to the main reception lobby. Other bars should be strategically located to benefit from the attributes of the hotel and could be partnered with various restaurants.  The Day / Night Bar acts as the focus point for the public space and is flexible to create two very different atmospheres. After serving as a coffee bar in the morning, the it evolves into a hot spot lounge in the afternoon and evening.40 seats min.

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Bar Section Detail

Features:  Ambient and market style retail merchandizing - Food provided from kitchen food pickup line - Shelves for breakdown of soiled ware - Storage for service utensils - Service station - Back Bar Coffee Station - Pastry display - Double walled stainless ice bins - Fruit, Tea, and Bottled beverage displays - Chalkboard signage (if required) - Newspaper rack (if required) - Provide a blender station and dump sink that are acoustically controlled.

- Provide dedicated space between front and back bar for minimum of 120 usable bottle  If kitchen is not easily accessible, and service station is not provided within 30 m of bar, provide pantry, - Service for the bar will be for drinks, snacks. Provide rotating or vanishing niches for flexibility of transition from day to night activities.

- Included retractable bar extension tables that allow for additional seating to better serve.

- Work table, upright refrigerator. Min. of 4 under counter refrigeration units for lockable 32

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- Micro convection oven - Plate storage - Hand washing, utility sink  For beverage, do not provide liquor-dispensing systems.

- Assume 25 to 30 bottles on the front bar at each jockey box and 85 to 100 on back bar.

- Coordinate beer tower type and style with interior designer.

- Assume approx. 200 wines with four bottles each in storage.

- Bottled beer, soda and juices, wine rack refrigeration for red / white wine bottles Cocktail Station Equipment:  Provide integral 8 circuit, cold plate, bottle wells with beverage line “chimney” access, full width, double speed rail, extra deep ice bin, sliding cover and tray.  Hand sink with integral soap and towel dispensers, and stainless steel splash guards on both sides  Modular bar die and equipment preferred. Task lighting  Glass washer under bar, extra high compartment  Three compartment sink mandatory; 4 compartment preferred  Soda guns at each station with holder on left side of ice bin. Bar concept that may dictate “club” bottle.  Recessed drain board glass storage  Ice bins with speed rail, juice wells and condiment trays  Draught beer towers with drain board below  P.O.S. terminals with cash drawers located on front bar integral with bar design  Back bar, under counter refrigeration with glass doors  Blender station, 2 blenders 46 cm with 25 cm blender shelf and 44 oz. polycarbonate cup.  Mug froster (optional)  Back bar refrigerators, remote in public areas. Provide 2 doors or 1.2 m length for each bar tender.

Restaurant & Main Service Dispensing Bar:  Provide where lobby bar is remote from restaurant.  If food pickup line is not provided within 46 m of bar, provide pantry to accommodate remote functions. Hot food holding cabinet, refrigeration, plating area and limited cooking equipment.  If appropriate or required, consider of integration of a food segment.  Wine storage with shelving and glass door refrigerator for wine.  Pantry equipment as hot food holding cabinet, refrigeration, plating area, cooking equipment.  Provide shelves for breakdown of soiled wares and storage for service utensils.  Service bar, walk-in cooler, liquor storage and temperature controlled wine storage should be lockable.  Stainless steel bar top, hanging glass storage above bar top and roll down security gate open full length, 33

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MP HOTELS LABRANDA DESIGN GUIDELINE

 Stainless steel back bar top with back bar refrigerator and lockable cabinet above for liquor storage.  Under bar glass storage, cocktail station, blender station with soda gun, dish machine, espresso machine  Pool Bar:  Provide food service from adjacent pool bar / pantry and service routing to main kitchen.  Provide for reusable non-breakable service ware.  Equipment: Fully air condition with work areas to accommodate frequently opened doors.

- Chef’s Counter hot / cold plus ice cream - Double vat fryer with self-filtering system - Char-broiler , Griddle - Burner range with oven, Counter top combi oven / steamer - Programmable micro convection oven - Stainless steel wall shelving, Dry storage room with shelving - Ice cream dispensing dipping freezer unit plus dipper well, waffle iron - Conveyer toaster - Double door roll-in refrigerator, upright freezer - Server's station , Prep tables - Walk-in refrigerator (food) and for (beverage) - Single rack ware washer - 3 compartment sink - B.O.H. service area is separate from guest areas Storages:  Glass Storage with 4 glasses per seat. Hanging stem glassware above front door is not acceptable.  Provide space for beverage storage with locks placing behind bar for 80 active bottles at a service bar, 150 at a display bar and 50 at a pool bar. Provide an equal storage area for backup bottles  For Finishes See applicable modules for finish materials and coordinate with millwork details.

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Coco Bar  Coco Bar is a place where people should feel relaxed and experience the beach life style while comfortably entertained. Therefore, Coco Bars are speakeasy style bars with nice tunes of chill out music playing on the background preferably with live DJ performances. Other entertainment activities can be special theme parties where guests can interact within the concept.

Coco Bar

Size / Area, Equipment:  Two different draft projects created based on size and location of the bars:

Alternative 2A (A small sized one sided bar concept)

Estimated operating equipment investment

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Alternative 2B (A small sized island bar concept)

Estimated operating equipment investment

Features:  White and Blue colors, authentic decorations  Aegean feeling and Mediterrian beach bars (Mykonos, Santorini, Bodrum) Equipments:  All speakers will be in good condition for premium sound quality.

Furnitures:  The furniture plus decor will be beach-modern-chic, and proper spacing between the sitting areas is to be the norm, as Coco bar is a place to lounge.  Some examples of furniture used at Coco bar.  Counter desk will be covered by 1 5cm wide pine paneling or equivalent painted in white.

Coco Bar Furnitures

Finishings:  Natural wood and stone.  The exterior of the bars will glorify its beachside location.

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 Structure made of steel with anticorrosion paint coating covered with wood paneling painted in white.  Roof structure to be covered by white fabric as per renders. Counter top 6 cm thickness chestnut wood or equivalent.

Roof Structure off the Bar

Lightings:  Wicker pendant lights will be used as main lighting. LED technology lights highly recommended. Halogen bulged PAR 64 spots can not be used. In ground led wall wash is recommended, Bar counters equipped with led light strips highly recommended. Led bistro tables can be used . Dimmable led table lights or candle lights highly recommended for seating illumination.

Gelateria  Gelateria concepts and drawings must be approved by MP Global Architecture Team  If area permits, Gelateria needs to be provided. For Design Plus hotels, it is a must to have Gelateria.  Location and form type must be approved by MP Global Architecture Team with MP F&B department.

Location:  Locations might be changed according to the hotel facilities. It might be located on the pool, beach or some particular spaces according to marketing strategy and hotel management.

Size/Area:  The exact size might be changed according to the products range.  3 different alternatives might be used according to the space and the budget available - Standard Kiosk (Minimum 6 m²) - Gelateria Truck 37

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- Bicycle Gelateria Cart General Ambiance:  Styling and colors is depend on hotel brand and brands corporate colors.  Both Gelateria and Hotel Brand logo needs to be applied on a visible area in front elevation.  Gelateria Logo:

Gelateria Logo

**Please refer to the sample renders for the color & form examples. o Labranda:  General frame needs to be light beige with combination of pale blue, pale pink, pale yellow and pale orange.

Finishes:  Materials might be changed according to the hotel brand. Durable materials needs to be selected Equipments:  Ice Cream Machine  Upright Freezer  Gelato Showcase  Waffle Machine  *Materials might be decreased according to Gelateria size       

Gelateria Kiosk Concept Sizes may change according to the equipment. Minimum 3.5 m x 3.0 m is required Both Gelateria and Hotel Brand logo needs to be applied on a visible area in front elevation.

Foldable and lockable shutters needs to be provided.

Ceiling should not be open.

Lightings needs to be provided.

Decorative pendant lights needs to be located on client desk align.

Rounded corners are preferred.

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 Skirting for the Gelateria kiosk needs to be water proofed and durable as it is usually located in pool & beach areas.  Comfortable bar stools with UV pro cushions needs to be provided with on the counter area for clients.

4.6.1.1. General Gelateria Kiosk Concept  General frame needs to be light beige with combination of pale blue, pale pink, pale yellow and pale orange.

General Gelateria Kiosk Concept

Gelateria Truck Concept  Sizes may change according to the equipment and vehicle.  Both Gelateria and Hotel Brand logo needs to be applied on a visible area in front elevation.  Foldable and lockable shutters needs to be provided.  Ceiling should not be open.  Decorative pendant lights needs to be provided.  Rounded corners are preferred.  Skirting for the Gelateria kiosk needs to be water proofed and durable as it is usually located in pool & beach areas.  The height of the counter needs to be accessible.

4.6.2.1. General Gelateria Truck Concept  General frame needs to be light beige with combination of pale blue, pale pink, pale yellow and pale orange.

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General Gelateria Truck Concept

      

Gelateria Bicycle Cart Concept Sizes may change according to the equipment and vehicle.

Both Gelateria and Hotel Brand logo needs to be applied on a visible area in front elevation.

Ceiling should not be open.

Decorative pendant lights needs to be provided.

Rounded corners are preferred.

The height of the counter needs to be accessible.

It needs to be easily movable for the operational 4.6.3.1. General Gelateria Bicycle Concept  General frame needs to be light beige with combination of pale blue, pale pink, pale yellow and pale orange.

General Gelateria Bicycle Concept

Byblos Restaurant  Byblos is a specialty restaurant offering guests the very best of Lebanese cuisine.  Developing concepts and requirements to provide one or more specialty restaurant is based on the requirements of the concept and the competitive market.  The MP hotels management and Global Architect team must approve the floor plan, and the design

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Location:  It should be in a location, which benefits from external views such as beach / ocean, and is away from general public circulation to promote a sense of exclusivity but prime location adjacent to high traffic. Direct access to kitchen, if main kitchen is remote, provide satellite-finishing kitchen to process kitchen products.

Size /Area:  The exact size can be changed according to the market, location, existing area sizes.

Byblos Concept Layout Plan

General Ambience:  It must be impressed first with our decor and take them into “Beirut”.  Walls to be painted with white or light tones. Traditional pointy pillars to be used either as a window opening , or in the interiors.  Floor materials should be in light colors.  Traditional Lebanese tiles should be partially used  Traditional carpets may be used  Colorful lighting fixtures may be used to embrace the theme.  Decorative wall mouldings should be used.  Traditional artworks such as plates, rugs, Fez hats may be used inside of the  Decorative wall mouldings.

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General Ambience

Shisha Lounge:  Colorful cushions and mattresses should be used.  Tea and coffee sets should be served on traditional silver plates.  Colorful lighting fixtures should be used  Cozying up on a floral-upholstered chaise longue with a backgammon board and a shisha to puff can be a very authentic Lebanese experience. Our outdoor area can be used for shisha from the afternoon, until late at night.

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MP HOTELS LABRANDA DESIGN GUIDELINE

Finishes / Typical:  Select materials based on project concept developed for market location.

- Floor: Generally light marbles, stone with authentic Lebanese mosaic tiles or rugs.

- Walls: White or light tone painting , in some areas, authentic Lebanese mosaic tiles might be used - Ceiling: Wood; plaster; gypsum board FF&E:  4 colors of chairs needs to be used. Different color of chairs needs to be distributed on 4 pax chairs. (RAL 1037, RAL 3031, RAL 5000, RAL 1027)  Built in sofas with Lebanese fabrics might be used.  On shisha lounge, 4 defined colors or Lebanese outdoor fabrics might be used on sofas.

It must have UV properties for outdoor usage.  Color codes for chairs:

Kitchen Equipments  Knee Operated Oval Hand Washing Sink  Knife Sterilizers W/ Uv Light (10 Knives)  Working Bench With Cabinet And Shelf  Hot Cabinet Electrical 190*70  Electrical Salamander  Working Bench With Cabinet And Shelf  Wall Shelf  Counter Type Refrigerator With 3 Doors ( 0 /+10°C)  Combi Steam Oven 6* Gn 1/1 Scc Five Senses 61e  Lower Table For Oven  Working Bench With Cabinet And Shelf  Power Mixer Cmp250  Wall Shelf  Working Bench With Cabinet And Shelf  Upright Type Freezer With Single Door (-5 / -22°C)-Blue Line  Upright Type Refrigerator With Single Door ( 0 /+10°C)-Blue Line  Double Bowl Sink Unit With Fascia  Counter Type Refrigerator With Double Door ( 0 /+10°C)  Wall Shelf  Double Well Electric Fryer 2x12 Lt  Base Cupboard With Door, Full Module 43

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                         

MP HOTELS LABRANDA DESIGN GUIDELINE

Full Module Smooth Electric Grill Base Cupboard With Door, Full Module Banquet Trolley 2/1-110 Steam Control Gas Cooking Top, 2 Open Wok Burner Base Cupboard With Door, Full Module Working Bench With Cabinet And Shelf Cutlery Box W. 5 Parts (W/O Cutlery Container) Electric Bain Marie,Top Half Module Base Cupboard With Door, Half Module Full Module Four Burners Gas Boiling Top 80*70*30 (Ls)-4x7,5 Kw Base Cupboard With Door, Full Module Double Well Electric Fryer 2x12 Lt Base Cupboard With Door, Full Module Mobile Bench With Shelf Pizza Oven Double Deck 5+5 X Ø 24 Lower Table For Oven Charcoal Grill Banquet Trolley 2/1-110 Steam Control Fac Slicing Machine Ø300mm Cutter 6lt /Table Top Dirty Dish Inlet Table With Scraping Hole Dishwasher Inlet Table-Left Inlet Table Mounted Spray Arm Unit Hood Type Dishwasher (Digital & Half Tank) Obm 1080d Pdrt Dishwasher Outlet Table-Right Outlet Storage Shelf

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MP HOTELS LABRANDA DESIGN GUIDELINE

General Moodboards  Walls & Floors & Ceiling:

Wall / Floor / Ceiling Moodboards

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MP HOTELS LABRANDA DESIGN GUIDELINE

 Decorative Items:

Decorative Items

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MP HOTELS LABRANDA DESIGN GUIDELINE

 Lighting:

Lightining

 FF&E:

FF&E

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MP HOTELS LABRANDA DESIGN GUIDELINE

 Shisha Lounge:

Sisha Lounge

Entertainment Lounge (Optional)  Entertainment Lounges like Discos / Sports Bars / Night Clubs / Social Clubs are not a brand requirement, only included when approved by MP. They are “open to the public” and offer social activities like singing, dancing, meeting, etc. Accommodate Reception / Socializing Area / Dance Area / Bar / Stage / Audio / Video facilities. Kitchen (if applicable) o Indirect secondary access to lobby area without visually or acoustically disrupting the lobby. o Adjacent to kitchen, dependent on concept. o Locate primary exterior entrance for hotel guests and general public. o Include extensive lighting engineering and ceiling access systems for and audio / visual systems.

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MP HOTELS LABRANDA DESIGN GUIDELINE

o Acoustically isolate area where audio entertainment would adversely disturb occupants.

The extreme volume and rhythmic base beat of some installations or events require complex acoustical engineering design and construction if located within the main hotel building.

Interior and FF&E Floors:  Combination of hard surface at major traffic circulation areas, main entry and surround at bar areas. Natural stone or other high quality and durable materials. Do not use marble for buffet floors because of food staining with 0.60 wet / dry slip resistance.

Walls:  Include wood panels, applied moldings and similar fine detailing. Design ceilings to include such design elements as millwork details and multi-level ceilings.

Doors:  All doors should be min. 90 cm wide, service doors and access to kitchens should be taken into consideration for sight lines and noise transfer. Provide a double door arrangement for service access.

Furniture:  Arrange using 50% doubles (tables for 2) and mixture of larger grouping.

- Tables sizes may vary based on the concept. Typically size is min 60 cm to 80 cm for 2 person, and 90 cm to 90 cm for 4 person. Wide per setting on a side by 80 cm to 105 cm across and min 110cm for circular table.

- Terrace dining seating and tables should be portable and able to be stored.

- Table tops should be from protective stone, marble, ceramic or durable finished wood.

- Fabric can be used on back of chairs and banquettes only; use treated fabrics.

- Table bases needs to have durable finish, resistant to scratching and marring.

- Hard wares should be concealed in millwork.

Buffet:  Coordinate buffet millwork and casework design with the restaurant concept and food service equipment such as induction cooking units.

- Locate where visible / accessible to most dining spaces and entry, design to form “show case” display.

- Provide a min. of 10 cm to 15 cm of linear multiple buffet counters.

- Provide an area for a staffed station with kitchen access at the buffet.

- Granite top, avoid marble because of food staining; millwork / casework base.

- Integrate below counter storage and food service equipment into buffet casework.

Front panels of - Buffet cabinet are required to be removable to facilitate cleaning.

- Provide and integrate design of sneeze guards into the buffet design to protect exposed food.

- If buffet is concealed during dinner, provide detailed, high quality sliding screens on concealed tracks.

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MP HOTELS LABRANDA DESIGN GUIDELINE

- Provide high intensity illuminated plate niches, at main buffet.

- Where exhaust hoods are required, conceal them into casework or ceiling design.

Artworks:  Select high quality for various arrangements and displays of artwork. Detailed millwork for built-in planters with live plants or large scale, freestanding planter pots.

Decorative Lighting Fixtures:  Select appropriate lighting such as chandeliers, ceiling fixtures, wall sconces, recessed lighting and wall washers. Fluorescent lighting is not acceptable. Do not locate chandeliers over food preparation. Provide direct lighting for each table recognizing, flexibility is required for different arrangements. Locate light controls for total restaurant floor plan concealed, out of guest view and easily accessible to restaurant service attendant.

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