DESIGN I SCHEMATIC REQUIREMENTS
OPERATIONAL ZONES
ENTRY & SIGNAGE HOST STAND (OPTIONAL)
ENTRANCE
SNACK DISPL AY SELF- SERVE REFRIGER ATORS BEVERAGE STATION
GRAB & GO STATION
LOUNGE DINING COMMUNAL WORK
SPACE PLANING/ SEAT ING
BREAK FA ST / BUFFE T BAR HORS D’OEUVRES
F&B BUFFET
COMPUTER WIRELE SS PRINTER WORK SEATING
BUSINESS SUPPORT/ L I BRARY
MAIN KITCHEN PREP AREA / STAGING
BACK OF HOUSE / PANTRY
LOUNGE SEATING WATER FEATURE
OUTDOOR SPACE
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Marriott International Confidential & Proprietary Information
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