Cuisine & Wine Asia — May-June 2017

WWW.ASIACUISINE.COM

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Lighting, the flow and the height of the prep

tables are important. Temperature is also

a key factor for the food.

Area Facility

Programmes &

Mercurial Blueprints

I

n most cases, it all starts

off with a vacant plot of

land leased by a wealthy

visionary whose staff then

contacts reputable hotel

management companies

and starts a competitive

bidding war. Criteria are then

listed and negotiations take place.

The management rights of the property

is then auctioned off to the company offering the

highest return of investment (ROI) as well as the

most substantial concept that pleases the owner.

Funds exchange accounts and multitudes of paper

work follow. Let’s call the winning company XYZ.

XYZ provides the owner an area facility programme

• the vital document that spells out the minutiae
  of the building from the guests’ facilities, number
  of rooms, food and beverage (F&B) services and so
  on. The complete breakdown of the facilities allows
  the team of architects to design the entire space and
  to understand what is intended by the design and
  technical department of XYZ.

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