Attachment 1 - Advice from Tuscan.pdf

    •    The show kitchen has a limited operation and certainly not equipped to service a 500-person function
         nor is there available area at the hotel to hold functions of that size.
    •    Efficient mixed use space planning is deployed and results in 200m2 of hotel operations back of house
         areas for linen store, guest amenities storage, toilets and circulation.
    •    Additional back of house areas are included in the mixed use back of house zone to store furniture
         including spare beds, cots, room amenities and storage for efficient guest service.
    •    The show kitchen, a satellite to the clubhouse production kitchen, requires back of house support such
         as washing machines, storage for clean and dirty cutlery and crockery, trolley storage and equipment
         for room service.
    •    A plate up area, required for food safety will enable food that has already been prepared to be plated
         for service to guests. It contains stainless steel benches, mobile trolleys, benches and walls for
         storage, waste bins and an oven for reheating: no cooking facilities.


Area Allocation

The food and beverage area for the hotel consists of bar, restaurant, satellite kitchen, and support back of
house. Attached is a marked up copy of the floor plan showing the spatial allocations of the restaurant, bar
and back-of-house uses.

This is an efficient multiple use zone combining facilities for operating the hotel and supporting the hotel bar
and restaurant. In summary the zone consists of the following areas:

    •    A restaurant and show kitchen, an area of 137m2, has internal seating for 60 guests.
    •    The 100m2 lobby lounge and bar area constrains the size of the restaurant.
    •    A guest corridor from reception to the east rooms of 70m2 which is required for access as the service
         corridors are not available for guests due to safety concerns.
    •    Back of house hotel operation areas including linen, furniture store, toilets, amenities store of 196m2.
    •    Circulation areas 49m2.
    •    Support for show kitchen 120m2 including cool rooms, storage plates, glassware, crockery, washing
         machines, trolley storage for room service, liquor store, waste rooms (dry and cool room).

Conclusion

The lobby level areas are allocated to a number of uses for hotel operations and guest food and beverage.
The proposition that the hotel has created a competing function facility to the existing clubhouse function
facilities is not supported by the uses and areas allocated. To the contrary, care has been taken to exclude
meeting facilities or function rooms, with a food and beverage service as a satellite operation of the clubhouse.




David Berry
Managing Director
Tuscan




TUSCAN       +61 2 8377 4688          LEVEL 4 BLIGH HOUSE           PO Box R1031
             [email protected]       4-6 BLIGH STREET
             TUSCAN.COM.AU            SYDNEY NSW 2000
                                                                    ROYAL EXCHANGE                          2
                                                                    NSW 1225
                                      ABN 12 614 126 877


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TUSCAN

The show kitchen has a limited operation and certainly not equipped to service a 500-person function
nor is there available area at the hotel to hold functions of that size.

Efficient mixed use space planning is deployed and results in 200m2 of hotel operations back of house
areas for linen store, guest amenities storage, toilets and circulation.

Additional back of house areas are included in the mixed use back of house zone to store furniture
including spare beds, cots, room amenities and storage for efficient guest service.

The show kitchen, a satellite to the clubhouse production kitchen, requires back of house support such
as washing machines, storage for clean and dirty cutlery and crockery, trolley storage and equipment
for room service.

A plate up area, required for food safety will enable food that has already been prepared to be plated
for service to guests. It contains stainless steel benches, mobile trolleys, benches and walls for
storage, waste bins and an oven for reheating: no cooking facilities.

Area Allocation

The food and beverage area for the hotel consists of bar, restaurant, satellite kitchen, and support back of
house. Attached is a marked up copy of the floor plan showing the spatial allocations of the restaurant, bar
and back-of-house uses.

This is an efficient multiple use zone combining facilities for operating the hotel and supporting the hotel bar
and restaurant. In summary the zone consists of the following areas:

A restaurant and show kitchen, an area of 137m2, has internal seating for 60 guests.

The 100m2 lobby lounge and bar area constrains the size of the restaurant.

A guest corridor from reception to the east rooms of 70m2 which is required for access as the service
corridors are not available for guests due to safety concerns.

Back of house hotel operation areas including linen, furniture store, toilets, amenities store of 196m2.
Circulation areas 49m2.

Support for show kitchen 120m2 including cool rooms, storage plates, glassware, crockery, washing
machines, trolley storage for room service, liquor store, waste rooms (dry and cool room).

Conclusion

The lobby level areas are allocated to a number of uses for hotel operations and guest food and beverage.
The proposition that the hotel has created a competing function facility to the existing clubhouse function
facilities is not supported by the uses and areas allocated. To the contrary, care has been taken to exclude
meeting facilities or function rooms, with a food and beverage service as a satellite operation of the clubhouse.

by

David Berry

Managing Director

Tuscan

TUSCAN +61 2.8377 4688 LEVEL 4 BLIGH HOUSE —
[email protected] 4-6 BLIGH STREET Fovat Exc. ANGE 5
TUSCAN.COM.AU SYDNEY NSW 2000 NOW 1205

—_—_ ABN 12 614 126 877