Design Performance Standards

September 2015

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Brand Values: Personal: Discovering what’s possible is a personal proposition. It conveys our effort as an organization to encourage unique and individualized development – whether that is an individual guest, an individual group or an individual staff member.

Inspiring: Inspiration is at the core of our services. We offer more than just conference facilities and hotel rooms. We provide a lifestyle experience of discovery in everything we do.

Connecting: For us connectivity is bigger than technology. We create environments that bring people together to exchange thoughts, ideas and experiences.

Adaptive: We are not a slow-moving organization. We are nimble, adaptive and constantly evolving to the needs of our clients, the needs of our guests and the needs of our industry.

Unexpected: With every new day is another opportunity to unlock what’s possible. The outcome equates to experiences, services, and ideas that are anything but expected.

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Table of Contents: Design Performance Standards 1. Standards Overview 1.1 Introduction 1.2 Technical Services and the Team 1.3 Brand Signature Elements

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2. Project Requirements 2.1 Codes and Ordinances 2.2 Insurance 2.3 Sustainability 2.4 Technical Services Review Process 2.5 Pre-Opening Schedule

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3. Site and Exterior 3.1 Site Design 3.2 Building Exterior 3.3 Hotel Entry 3.4 Driveways & Parking 3.5 Landscape, Irrigation & Hardscape 3.6 Lighting 3.7 Signage

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4. Public Areas 4.1 Lobby & Reception 4.2 Retail 4.3 Elevators & Lift Lobbies 4.4 Stairs and Circulation 4.5 Public Restrooms 4.6 Coat Rooms

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5. Food & Beverage 5.1 Market Dining, Restaurant 5.2 Bar and Lounge 5.3 Specialty Venue 5.4 Outdoor F&B

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6. Meetings & Events 6.1 General Requirements 6.2 Ballrooms and Meeting Rooms 6.3 Breakouts, Huddles & Board Rooms 6.4 Theaters & Auditoriums 6.5 Nourishment Hubs 6.6 Pre-Function 6.7 Public Restrooms, Coat Room 6.8 Storage 6.9 Technology & Audio Visual

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7. Recreation Amenities 7.1 Fitness 7.2 Spa 7.3 Swimming Pool 7.4 Pool Restrooms, Lockers 7.5 Tennis / Court Sports 7.6 Snack Bar 7.7 Game Room

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8. Guestrooms & Suites 8.1 Guestrooms 8.2 Suites 8.3 Guest Lounge 8.4 Corridors & Service Areas 8.5 Model Rooms

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9. Back of House 9.1 Offices 9.2 Employee Facilities 9.3 Housekeeping & Laundry 9.4 Food Preparation & Storage 9.5 Security & Receiving 9.6 Engineering 9.7 BOH Circulation 9.8 Mechanical / Electrical & IT Rooms 9.9 Trash & Recycling 9.10 Grounds Maintenance

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10. Technical Criteria 10.1 Mechanical [Indoor Environment matrix] 10.2 Electrical 10.3 Plumbing 10.4 Fire Protection & Life Safety 10.5 Technology 10.6 Doors & Windows 10.7 Floors, Walls, Ceilings [Interior Materials matrix] 10.8 Lighting [Lighting Levels schedule] 10.9 Audio Visual 10.10 Acoustics [Acoustic Performance chart] 10.11 Signage & Graphics

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11. Furniture, Fixtures & Equipment (FF&E)

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12. Appendices:

A. 200-key Facilities Program B. TSA Timeline C. Differentiation Document D. IACC Standards

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Welcome!

bienvenidos!

Willkommen!

Bienvenue!

These Dolce Hotels and Resorts Design Performance Standards are provided to owners, developers, and design and construction consultants to support their productive efforts in completing hotels that will be managed by Dolce. These Standards will be updated from time to time in response to the evolution of our Brand and the hospitality market. Our Brand Standards provide goals and guidelines for the project team to actuate. We encourage the project team to challenge these guidelines to positively enhance the guest experience, improve operational efficiency, advance current design trends, and optimize our owners’ return on investment. In all cases, these standards are not intended to supersede current laws, regulations and codes that govern a particular project; care shall be exercised on all hotel projects to address current requirements, as well as anticipated updates to such laws, regulations and codes.

Important: Dolce Hotels and Resorts Brand Standards contain proprietary and confidential information; these Standards may not be reproduced or distributed without written authorization from Dolce. Use of the information contained herein shall be subject to Non-Disclosure Agreement executed between the receiver of this information and Dolce.

Please refer all questions regarding Brands Standards to: WYNDHAM HOTEL GROUP Dolce Hotels and Resorts Attn: Technical Services 22 Sylvan Way Parsippany, New Jersey 07054 USA Phone: +1 (973)753-6000

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Brand Design Standards Overview

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“We create inspiring environments that bring people together”

1.1 Introduction Dolce Hotels and Resorts is a global hospitality company whose core business specializes in the meetings experience for its customers. The company has a unique collection of conference centers, conference hotels and resorts, and lifestyle meetings hotels that meet the high standards of the International Association of Conference Centers (IACC). While specializing in the meetings niche of the hospitality industry, Dolce Hotels and Resorts also caters to leisure and individual business travelers by offering a variety of food and beverage venues, individualized and group wellness regimes, and hosted events programmed to make the most of each property’s locale, cultural context and the skills of our associates. . The purpose of these standards is to define the physical attributes and building performance characteristics of properties managed by Dolce Hotels and Resorts (Dolce). This information should be used as a guide for the project architects, designers, technical specialists, and builders in performing their mission during the design, documentation and construction stages and should not be construed as limitations to the quality level of a proposed project. Further, these performance standards apply to all projects, including: new construction, retrofit and remodeling, refurbishing and renovation projects, and change of ownership / conversion projects requiring a Dolce Product Improvement Plan (“PIP”.) In those market-driven locations where the general standard of materials, finishes and furnishings are expected to be substantially higher than these minimum Standards, such upgrades should be construed as additional requirements, subject to review and approval by Dolce Hotels and Resorts.

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1.2 Technical Services and the Team For each confirmed project, Dolce Technical Services will work closely with the Owner / Developer and design and construction consultants to provide technical support. Dolce Technical Services will initially prepare a project-specific facilities programming document, based on the recommendations of marketing and feasibility studies and taking into account the site details, and giving specific functional, qualitative and spatial requirements. Through all design and documentation stages, Dolce will provide continuing Technical Services and guidance in order to support the design and construction team in achieving the targeted project objectives, schedule and budget, as well as the brand’s performance standards. Dolce Hotels and Resorts will be integrated into the Owner/Developer’s assembly and management of the project team and will be actively involved in planning and design decisions. Dolce Technical Services will actively engage with the Owner / Developer’s design consultants and designated project manager throughout the project (programming & planning, design and documentation, construction through installation), with the intent of creating a unique and world-class destination, balanced with optimizing the project budget and schedule. The following outlines the key milestones for project team engagement: 1. Pre-Development & Project Setup:  Project scope definition and preliminary hotel facilities program  Owner/Developer + Operator goals alignment  Consultant selection support, and establishment of communications protocols  Brand integration and standards review  Budget and Schedule support, including preparation of preliminary budgets for Furniture, Fixtures, & Equipment (FFE), Operating Supplies & Expendables (OSE), and Information Technologies (IT) 2. Concepts, Design & Documentation  Planning and Design concepts review and recommendations  Design phases documents comments and actions follow-up  Develop model rooms strategy and provide FFE/OSE/IT updates & sourcing support  Back of House plans and FFE/IT development, with Architect and Engineers coordination  Budget / Design alignments (i.e. Value Engineering) 3. Construction & Installation  Timely project engagement: reporting, on-site reviews, RFI's, submittals, etc.  Life safety & building systems in-place review  Pre-opening integration, OSE inventories  Support project accounting reviews  Assist in building area deliveries and systems commissioning for operations  Punch list and remedies support; FFE installation review and approvals 4. Occupancy  Operations integration during completion and pre-opening support  Operator processing: project records, as-built documents, warrantees, attic stocks  Support operations after opening In addition to contracted Technical Services, our Development Services team will meet regularly with the Project Team to review project progress and discuss appropriate actions. We will enhance the development critical path during the design, documentation and construction / installation process in several ways:  Keeping all stakeholders updated and involved as needed  Create and monitor pre-opening and opening timeline activities  Alignment with project finance, forecasts and cash flow  Customize to Owner / Developer specific requirements

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1.3 Signature Guest Experiences

PERSONAL

RELEVANT

[Pending: Update by 4Q15 ]

EASY

Accommodations: rejuvenating environment, comfortable bed, satisfying shower

Meetings: convenient, well-connected and comfortable

Food & Beverage: healthy to indulgent, as you like it: “thoughtful foods for thoughtful minds”

Fitness: active to passive options, local color

Service: hospitable, professional, proficient

Community: the best of local art, food and activities; sustainable practices

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Project Requirements

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2. PROJECT REQUIREMENTS

2.1 Codes & Ordinances The individual Property and/or Owner is responsible for compliance with all applicable laws, codes, and ordinances. Adherence to these Standards, or other Dolce criteria or approvals, shall not relieve the Architect, Engineers, Design Consultants and Contractors of the responsibility for conforming to all legally adopted codes, ordinances and governmental requirements and standards of professional practice. Where designs deviate from applicable codes and standards, approval or acceptance by the authority having jurisdiction shall be documented and kept on file. In the absence of local codes, the latest edition of the following codes shall be used as guidelines; for locations outside the United States, comparable regulations shall apply. UBC Uniform Building Code NEC National Electric Code UPC Uniform Plumbing Code, or NPC National Plumbing Code to be used in conjunction with UBC UMC Uniform Mechanical Code NFPA 101 Life Safety Code ADA Americans with Disabilities Act Architects and Engineers should adhere to the following list of Trade Association Standards, Rules and Regulations when determining test methods, performances, rating, etc., or guidelines in designing projects. These standards should be used as minimum requirements, with local ordinance and code requirements exceeding such requirements taking precedence. ADA Americans with Disabilities Act (ADA, Title III, 28 CFR part 36) ANSI American National Standards Institute ARI Air Conditioning and Refrigeration Institute ASME American Society of Mechanical Engineers

2.2 Insurance Each Dolce facility must carry all insurance coverage specified in the license agreement and/or this manual. Current, active policies with appropriate endorsements should be available for review and inspection by Dolce; current insurance certificates meeting the criteria set forth below for all required coverages must be provided to Dolce. Evidence of insurance coverage must be submitted to Dolce Hotels and Resorts (Dolce) no later than Thirty (30) Days prior to commencement of any new construction, renovation or remodeling. a. b.

c.

d.

INSURANCE REQUIRED DURING CONSTRUCTION - The following requirements apply to hotel construction and any major renovations or remodeling: CONTRACTOR’S INSURANCE Owner will ensure that any and all contractors and subcontractors ("Contractors") hired to perform work on or about the hotel are contractually assigned responsibilities for job site safety and for all claims for injury or damage arising out of Contractors’ operations. Owner shall negotiate requirements for sufficient insurance on the part of any contractor, which at a minimum shall include: STATUTORY WORKERS’ COMPENSATION INSURANCE and Employers’ Liability in an amount not less than $1,000,000 (one million dollars) each accident; of $ 1,000,000 (one million dollars) Disease - Policy Limit; and of $1,000,000 (one million dollars) Disease -Each Employee. COMMERCIAL GENERAL LIABILITY INSURANCE (CGL) coverage limits in the minimum amount of $15,000,000 (fifteen million dollars) per occurrence. If such CGL policy contains a general aggregate limit, it Dolce Hotels and Resorts: Proprietary & Confidential (9/15)

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e.

f. g.

h.

i.

j.

shall apply separately to this project. Coverage shall include completed operations, protective liability and liability assumed under an insured contract on an "occurrence basis". AUTO LIABILITY INSURANCE coverage limits in the minimum amount of $2,000,000 (two million dollars) each accident combined single limit of Business Auto Coverage form for any auto (including but not limited to owned, scheduled, hired and non-owned vehicles). EXCESS AND UMBRELLA. Contractor’s insurance requirements may be satisfied with a combination of primary, umbrella and/or excess policies. BUILDER’S RISK. Prior to the start of construction, Owner shall purchase or cause to be purchased Builder’s Risk insurance covering the entire work at the jobsite. This insurance shall be on a 100% completed value (replacement cost) form. For renovation projects, the 100% completed value may be achieved through a combination of property policy and/or builder’s risk insurance. This insurance shall cover the perils covered under a special cause of loss (“all-risks”) form and include cold testing, windstorm, and collapse, including collapse resulting from design error. 1. This insurance shall apply to property intended for incorporation into the work for the entire duration of the contract including: property in the course of construction, reconstruction, or repair; Property while in transport to the site; Property stored at the site or off premises; Scaffolding, staging, shoring, formwork, fences, false work, and temporary buildings and any similar items commonly referred to as construction equipment located at the site; Furniture, fixtures, and other personal property typical to a facility located on premises or in storage or at any other temporary location. 2. The policy shall cover the cost of removing debris, including demolition as may be made legally necessary by the operation of any applicable law, ordinance or regulation. 3. Permission to occupy or a partial occupancy clause or definition must be included and shall allow occupancy without qualification. 4. This insurance shall include Business Interruption coverage on behalf of Dolce International only for full recovery of net profits and continuing expenses of the Hotel projected for 12 months following a covered loss (including Rental Value). Such limit shall be sufficient to avoid a coinsurance penalty. 5. This insurance shall be maintained in effect, unless otherwise provided for in the contract documents, until the earliest of either the date on which all persons and organizations who are insureds under the policy agree that it shall be terminated, or the date on which the insurable interests in the property of all insureds other than Dolce have ceased. 6. This insurance shall name all owners, managers of the premises, agents of the owner, contractors and subcontractors of any tier as insureds. The policy shall include a waiver of subrogation which states that all owners, contractors and subcontractors waive their rights of subrogation against one another with respect to losses covered by this policy. FLOOD INSURANCE. Flood Insurance with a limit as close to the amount of the construction cost as is reasonably available shall be obtained if the location is in the special flood hazard areas of Zones A (A, A1A30, AE, AH, AO, A99, AR and any combination of zones such as AR/AE, AR/AH, AR/AO, etc.) and Zones V (V30, VE and VO). This requirement is subject to annual review and modification in recognition of changes in the insurance marketplace. 1. Contact FEMA map service at 1/877/336-2627 or www.fema.gov to determine the pertinent project zone; information may also be obtained through the local planning board or building permit department. EARTHQUAKE INSURANCE. The Builder’s Risk shall also include earthquake coverage with a limit as close to 75 percent of the construction value if the location is in a zone with a hazard rating of 24 or higher according to the 1996 US Geological Survey Shaking Hazard maps. http://eqhazmaps.usgs.gov/html/graphics.html 1. For locations in zones 16-24, earthquake coverage with a limit as close 50 percent of the construction value is required. This requirement is subject to annual review and modification in recognition of changes in the insurance marketplace and reasonableness of premium. POLLUTION INSURANCE. Should a pollution exposure exist during renovation or construction, Owner shall require Contractor’s Pollution Legal Liability in an amount not less than $1,000,000 (one million dollars) per occurrence and general aggregate. The policy shall include the Owner and Dolce as additional insureds. If the Contractor’s Pollution liability coverage is written on a claims Dolce Hotels and Resorts: Proprietary & Confidential (9/15)

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made policy form, the retroactive date of the policy must be shown on the certificate of insurance and must be on or before the date of the agreement. Insurance must be maintained and evidence of insurance must be provided for at least three years after completion of the agreement or the work. If the coverage is canceled or not renewed and it is not replaced with another policy with a retroactive date that precedes the date of this agreement, the Contractor must provide extended reporting coverage for a minimum of three years after completion of the agreement or the work on the former policy. Owner shall indemnify and hold Dolce harmless for any and all damages or claims arising out the failure of any contractor, subcontractor, supplier or vendor doing business with the facility to maintain adequate insurance. Contractor shall not be allowed on the site or within the premises until the stated insurance requirements are evidenced. Owner, at their option, may purchase an "owner controlled insurance program" or "wrap up" insurance program to comply with these requirements. k.

GENERAL REQUIREMENTS 1. Contractor’s insurance, with the exception of Workers’ Compensation, shall name Owner, Dolce and any subsidiaries and affiliates of these companies now existing or which may hereafter exist as additional insureds, including their employees, officers and directors on additional insured endorsement form CG 20 10 11 85 or CG 20 33 09 97, and copies of these endorsements or their equivalent shall be provided to Owner and Dolce. 2. All required insurance shall be purchased by insurance companies of good reputation with a rating of "A- VII" or better. 3. All policies of Contractor shall be endorsed to be primary insurance with no recourse to or contribution from any other similar insurance, if any, which may be carried by Owner, Dolce, or subsidiaries or affiliates thereof. Evidence of such shall be supplied to Dolce International. A definite thirty (30) days advance notice of cancellation, termination or modification of this policy shall be given in writing. If the certificates states that the Insurer will "endeavor to," these words shall be stricken from the certificate. Notice should be sent to the certificate holder, which is Dolce Hotels and Resorts, attn: Risk Management, 22 Paris Avenue, Suite 201, Rockleigh, New Jersey 07647. 4. Owner shall deliver or cause to be delivered certificates of insurance evidencing the insurance required in this standard, including applicable endorsements attached, to Dolce at the address above no later than 15 (fifteen) days after the expiration of such policies. Each certificate shall specifically identify insured location(s) by name and address. i. Along with the certificates of insurance contractor shall deliver or cause to be delivered the following items to Dolce at the address above: A signed letter from the insurance agent or broker who placed the required insurance affirming that he or she has read and understood the insurance requirements contained herein. This letter needs to specifically address whether or not the insurance they have placed is in compliance with the insurance requirements set forth in this brand standard. ii. A signed checklist from the insurance agent or broker evidencing whether or not there is coverage for each of the minimum requirements set forth in this brand standard. iii. At the request of Dolce, Owner shall deliver a copy of each policy bearing certification of the insurance company underwriter(s), that the policy is a complete copy of the policy issued with all endorsements. 5. Dolce Hotels and Resorts shall have the right to raise the minimum amount of insurance or require additional types of insurance with respect to the hotel to make such insurance comparable to the amount and kinds of insurance carried by other hotels, taking into account the size and location of the hotel and changing circumstances in the law. If changes in the insurance industry shall make any description of the required insurance coverage inaccurate or inappropriate, then Dolce shall have the right to change such requirements to accurately describe, in the then current vernacular, the type of insurance which would be comparable to the coverage described in this standard.

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6.

l.

Any deductibles or self-insured retentions above $50,000 (fifty thousand dollars) or five (5) percent of the replacement cost of the building must be declared to and approved by Dolce’s Risk Management Department. ADEQUACY OF INSURANCE: The foregoing sections entitled "Contractor’s Insurance" and "General Requirements" are not intended as a representation that such insurance is adequate to protect owner’s interest. The insurance coverage requirements contained herein are minimum requirements, and do not relieve owner from responsibility for any loss or claim for damages arising out of the Franchise License Agreement. Owner must indemnify Dolce Hotels and Resorts for any claim for damages due to failure of any contractor, subcontractor, supplier, or vendor doing business with the owner. For any insurance requirements questions, Dolce recommends that owner contact an agent or broker experienced in writing insurance for hotels, who can make appropriate recommendations. To ensure compliance, it is recommended that this section be reproduced in full and submitted to such an agent or broker. If owner does not obtain or maintain the required insurance or policy limits, Dolce can (but is not obligated to) obtain and maintain the insurance for owner without first giving owner notice. If Dolce does so, then owner must immediately pay Dolce the premiums and the costs incurred by Dolce when Dolce requests owner to pay.

2.3 A Word on Sustainability All of us at Dolce Hotels and Resorts recognize our role in responsibly taking care of our guests, our owners and fellow associates, and the places we do business. We are always looking for new and effective ways to advance sustainable practices, including innovative building materials, systems and construction practices, responsible operations and procurement methods, and local-grown community and employee involvement. In each of our hotel properties, this means employing design strategies that support our guests’ sense of wellbeing… from enhanced energy and water efficiency through the use of non-toxic, responsibly-sourced materials, foods and goods via our procurement programs. As a minimum standard, all Dolce-managed properties should be designed to meet US Green Building Council’s LEED Silver Certification or a comparable equal. All properties will be encouraged to certify as Green Keys or the equivalent local green hospitality certification for on-going operations. And each Dolce property will be engaged with regional initiatives promoting sustainable tourism development, locally-grown food and manufactured durable goods, and patronage for arts and culture.  Dolce design and operational practices will consistently advance recognized standards and advance innovative practices  Dolce will providing in-house services through project design, budgeting, scheduling and delivery phases tailored to support our owners in accomplishing building performance certifications  In conjunction with the design/construction team’s work, Dolce will prepare an operations and maintenance (O+M) program incorporating best practices in energy, water, waste, materials, indoor air quality, and ongoing supply chain.

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2.4 Technical Services Review Dolce Technical Services will support the orderly progress of work and assure the proper alignment of design requirements with the project budget and schedule. At appropriate phase intervals, the most recent and complete site, building and interior design documents will be presented to Dolce for Technical Services review, comment and approval as follows:      

Conceptual Design, completion Schematic Design, A/E phase completion Design Development, 50% phase completion (A/E) with Interior Design Schematic package (in-person presentation) and complete food service design; 100% DD phase completion. Contract Documents, 50% CD phase completion; 90% CD phase completion During Construction, for any modifications to previously-approved design Construction Completion, as-built documentation and warrantees

In addition to design and construction documentation noted above, an updated project schedule and working budget will be required for Dolce review and comment at each of the milestone submittals. In support of design documentation review and comment by Dolce Technical Services at the project phases, submittals must include at least the following information. 1. Concept and Schematic Design presentations will contain:  Written narrative of project scope and key design inspirations  Project location plan and illustrative site plan  Plans, elevations, sections and details as required to fully explain design  Summary tabulations: facilities net areas, guestrooms matrix, F&B and Meeting Rooms occupancies, parking count  Budget for the pertinent scope and design status relative to budget  Mounted existing conditions photographs, if applicable  Color and materials board, including material and finishes samples and inspiration images as required to fully convey design intent  Rendered perspectives as required to describe the three-dimensional design character 2. Design Development and Contract Documents:  Cover/drawings index  Codes and egress analyses  Site plan (1”= 40’ scale min.)  A/E plans, elevations, sections (1/8” scale min.)  Guestroom plans (1/4” scale min.)  Wall sections (3/4” scale min.)  Elevator and stair sections  Door and finish schedules  Specifications  Civil site and drainage plans  Landscape planting, irrigation, hardscape plans, sections, specifications  Structural foundation and framing plans (1/8” min.), sections and details, structural schedules and specifications  MEP&LS one-line diagrams (1/8”), equipment and fixture schedules, riser diagrams, enlarged guestroom plans (1/4”), specifications, energy management update Dolce Hotels and Resorts: Proprietary & Confidential (9/15)

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  

Interior Design floor, furniture and reflected ceiling plans, sections and interior elevations as needed to describe design, architectural millwork design profiles. Lighting guidelines drawings with circuiting and controls systems Food service, laundry and housekeeping facilities plans (1/4”) and equipment cut sheets

3. Construction / Installation:  Detailed schedule with key milestones identified  Submittals of samples and manufacturer information on materials and systems -o Exterior wall and visible roof systems o Masonry, stone and paving o All floor finishes o HVAC units and system data o Architectural lighting o Door locks and hardware o Plumbing fixtures, fittings/accessories, vanity material and profile o Display cooking equipment o Public-facing technology displays o Signage and graphics  Copies of required insurance certifications  Construction progress reports, including updated schedule, budget, progress photographs  Copy of Certificate of Occupancy  Certification by Architect that the project complies with current codes and VH Standards, with any variances specified During the course of a project, the Owner/Developer, Design Team or Contractor may propose substitution or exception from the Design Standards. In this event, the subject item(s) shall be clearly identified in writing and submitted to Dolce for consideration. The Dolce review process will span no more than ten (10) business days after submittal, and Dolce will respond with a written response (i.e. acceptance, acceptance with conditions, or rejection), which shall be considered final. Please refer to the Technical Services Timeline in the appendices for additional detail regarding design documentation review and sequence.

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2.5 Pre-Opening Scheduling Dolce Technical Services and Operations personnel will work closely with the Owner/Developer, consultants, vendors and contractors in expediting and simplifying the acceptance and turnover of completed hotel areas. We recommend final base building punch list inspections include authorized representatives of the contractor, Owner, architect, and Dolce for turnover of spaces deemed ready for FF&E installation and completion. Example Schedule: For a newly-constructed hotel, the following schedule indicates the number of weeks prior to hotel opening when certain functional areas are required for turnover from general and FF&E installation contractors to Dolce Operations personnel for use: 4 months before opening:

Truck dock and service elevators 10% of Guestrooms or 2 full floors

3 months before opening:

Receiving, Storage & Engineering/Maintenance Housekeeping & Laundry

2 months before opening:

Administrative offices, Server room & Security Main kitchen and Storage Ballroom

6 weeks before opening:

Primary F&B venue (3-meal) Reception area and front office Meeting rooms and storage Team lockers and changing rooms

4 weeks before opening:

Last 10% Guestrooms Primary bar / lounge Swimming pool and patio, if provided

2 weeks before opening:

Passenger elevators and vestibules Additional F&B, lounges

1 week before opening: Sustainability

Lobby and lobby retail

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Site & Exterior

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3. SITE & EXTERIOR

3.1 Site Design All Dolce managed hotels should integrate well into their surroundings, and each hotel should be seen as an asset by the local community. Whether in an urban or resort setting, site design should create an appropriate and unique pedestrian-scale environment, with landscape, hardscape, lighting and furnishings designed for people: gathering, or relaxing, or engaged in sports, or simply to activate the streetscape. In all cases, guestrooms and activity spaces shall be oriented to capitalize on available views, natural light and a low exterior noise level. In new hotel design, the building’s mass should be utilized to create comfortable micro-climates, and exploit opportunities for passive daylighting and ventilation/enclosure strategies. a.

b. c.

d. e.

The vehicular and pedestrian approach to the hotel must provide convenient arrivals and departures from the primary entry, be attractively landscaped and appropriate to the site, and in urban settings, provide graceful transition from the public streetscape into the hotel environment Where possible, orient the main entry to reduce the negative effects of extreme weather (i.e. icing, wind gusts, etc.) Site design shall include provisions making the property universally accessible to patrons of all abilities. At a minimum, hotels in the USA must comply with the most current requirements of the Americans with Disabilities Act (ADA) and 2010 ADA Standards for Accessible Design (www.ada.gov/2010ADAstandards_index.htm). In international settings, Hotel properties must comply with all applicable local, regional and national accessibility standards; in the absence of such standards, utilize the ADA Standards as a baseline. Outdoor pool and patios should be located to optimize solar exposure Trash enclosures, receiving bays, electrical transformers and other mechanical equipment should be enclosed or screened and hidden from guest and public view whenever possible.

3.2 Building Exterior Dolce Hotels and Resorts is known for embracing creative design, with architectural character that respects and responds to the project setting, and buildings constructed of durable and timeless materials. In both new construction and renovation projects, design teams are encouraged to utilize exterior wall assemblies that optimize thermal and moisture control, ventilation and daylighting performance, while allowing for predominantly open facades at the pedestrian level(s) to encourage commercial activity and indoor / outdoor connectivity. a. Exterior wall assemblies shall comply with requirements of State or Local energy codes, or Section 5 of the AHRAE/IESNA Standard 90.1-2007, whichever is more restrictive. b. Exterior windows shall be double-glazed insulated units 1. Guestroom windows should be operable for occupant comfort, with opening restricted for guest safety (i.e. 4”/100cm max opening) 2. All exterior windows shall provide minimum acoustic separation at NC 30/40dBA when closed 3. Façade and window design shall allow for regular window cleaning and periodic maintenance c. Rooftop mechanical areas, stairwells, fire escapes, and antennae shall be integrated into the overall exterior building design and provide for proper screening from public view 1. Protective rooftop walking surfaces shall be provided for maintenance and access to equipment and elevator penthouses Dolce Hotels and Resorts: Proprietary & Confidential (9/15)

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d. e.

Kitchen exhaust venting and fans shall be located to prevent noise and odors from reaching public areas, guestrooms and mechanical fresh air intake grills Special consideration shall be given to exterior lighting that accentuates the features of the building without casting excessive light or glare on adjacent properties

3.3 Hotel Entry The hotel’s architectural design, exterior lighting, landscape and hardscape should create a comfortable sense of arrival and safe haven for guest departures. a. Provide an all-weather canopy at the main entrance point, the hotel’s “front door”; the canopy should be easily visible to both vehicles and pedestrians. b. The entry canopy should provide an unobstructed covered area of at least 150sf/14m² adjacent to the hotel front door and extend to the curb line or over the passenger drop-off zone / motor court for weather protection. 1. Where an overhead entry canopy exists, weather coverage shall be provided for at least two full-sized cars stationary at curbside plus sufficient space for other motorists to stop, exit their car, and pass under cover to the front door 2. Where the canopy extends overhead in the passenger drop-off area, the minimum clear height shall be 14’- 0”/4.3m, with signage clearly identifying exact height at lowest point above pavement 3. Canopy support columns and other features at the building entry that could sustain damage from car doors, luggage carts, etc. must be of high quality, durable materials; an exterior insulation finish system, if used in these areas, must be impact resistant. 4. Provide adequate space adjacent to the primary entry for featured plantings, potted seasonal color plantings, and other features and furnishings that will delight guests upon arrival c. Paving in the entry canopy area shall be upgraded from the surrounding material; for example, typical concrete sidewalk transitions to non-slip pavers near the entry doors. 1. As climate dictates, a metal foot grille (flush with walking surface) with integral drain pan should be installed outside of the main entry doors. 2. Drainage from the canopy should be connected to the storm drain via concealed pipes d. The front door area and associated vestibule(s) shall provide a graceful entry and exit experience, support ease of guest and guest service agent luggage handling, and address climate conditions in transition from outdoor to indoor spaces. e. Entrance doors to the lobby must be in a vestibule configuration. On a project specific basis, Dolce will consider hinged entry door pairs with transition vestibule, or large diameter automatic revolving doors, or automatic bi-parting doors. 1. Where revolving doors are used, additional hinged doors in a vestibule must be provided to accommodate disabled guests and luggage carts. 2. Entrance vestibules adjacent to automatic revolving doors shall be a minimum 8'/2.4m deep where both manually operated doors swing in the same direction (outward), and a minimum 10'/3m deep where both doors open in both directions. Main entrance vestibules shall be a minimum of 12'/3.3m deep with automatic opening doors. 3. Provide magnetic locks with RFID / card key access, intercom with buzzer, and security cameras on main entrance doors of smaller Dolce facilities (i.e. entrance doors locked during off hours.) Provide remote release to lockable main entrance doors at registration desk. f. In response to local climate, electric heaters and/or ventilation fans should be installed on the underside of the canopy to provide warmth and/or cooling; heaters and fans should not protrude below the canopy fascia. 1. Provide soffit venting as needed to prevent moisture and condensation issues

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2.

Provide at least one 110v electrical outlet inside the vestibule plus two exterior 110v/20a GFI outlets (one at each side of the front door); include one house telephone connection adjacent to the entry vestibule. 3. Illumination levels within the entry canopy area should not compete with the main lobby in intensity and should be complimentary in color. 4. Provisions for proper signage, audio, access to technology, outdoor furniture and other matters will be considered during entry design review and approval. 5. Smoking shall be prohibited within 25’/7.5m of all hotel entries. g. Food & Beverage venues should have entries designed as independent of the hotel entry. h. The primary hotel entry shall provide for guest service agent and parking valet stations, either permanent or moveable, plus convenient luggage cart stationing 1. Attendant desk can be designed to be moveable and should include enclosed, lockable area storage of rain gear, car keys, luggage tags, etc. 2. Provide power and POS connectivity for valet, where possible i. Along the building’s main street-facing perimeters, frost proof water hose connections should be provided every 100’/30.5m and weatherproof ground fault interrupted (GFI) outlets should be provided every 50’/15.3m. One hose connection must be placed within 25’/7.6m of the main entry.

3.4 Driveways and Parking The guest should feel comfortable and at ease when arriving at the hotel. Each hotel’s site plan and on-site circulation scheme should be developed with movement schemes that are intuitively simple and comfortable; picture a first-time guest feeling immediately “at home”. a. b.

c.

d. e.

f.

g.

The main entrance drive must provide two-way circulation through a lighted and landscaped corridor to guest parking and the main hotel entrance Guests arriving by automobile must enter the hotel grounds at the entrance drive and either valet park in front of the main hotel entrance or self-park in an outdoor parking area or parking garage convenient to the hotel 1. Guests arriving in taxicabs should enter the hotel at the main entrance; provide a convenient area for taxicab queue at urban properties Vehicular access must be fully compliant with local traffic codes and must permit access for emergency vehicles, limousines and coach buses 1. If a separate conference center entry is provided, a coach bus holding area shall be conveniently located near such entry Parking and drive areas must be concrete or sealed asphalt, with positive drainage designed to eliminate potential for standing water Provide a convenient and separate service entrance for receiving, trash removal, employees, general maintenance, package delivery services, and group luggage handling 1. Service vehicles shall not pass through the primary hotel entry or parking areas 2. Concrete paving is required in all loading areas (i.e. garbage / compactor, loading dock, service entrances) 3. At least one frost proof hose connection and trench drain should be located within the receiving/ trash area(s) for cleaning purposes Comply with local, state and federal codes (i.e. ADA) for required number of accessible auto and van parking spaces, sizes, entrance accessibility, routes, etc. Any curb ramp must be identifiably painted and surfaced with a non-slip finish, and handicapped-reserved spaces must have appropriate identifying signage General parking criteria: 1. The parking area must provide a minimum of one (1) space for each guestroom; additional spaces may be required depending on local code requirements, employee parking requirements, and restaurant Dolce Hotels and Resorts: Proprietary & Confidential (9/15)

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h.

i.

j. k.

and meeting facility needs. Note: A parking study should be prepared for each project. Reduced parking requirements and off-premise parking may be considered in those locations where unique situations exist; appropriate parking requirements will be reviewed on an individual basis. 2. Parking areas must be located as close to the various facility entrances as is practical and distributed in accordance with the anticipated usage of each hotel entrance (lobby, restaurant, function area, employee, etc.) 3. Two–way circulation with 90 degree parking stalls is recommended in all parking areas; the minimum length of parking stalls must be 18'/5.5m from face of curb to drive lane, the drive lane shall be 24’/7.3m minimum width, and dead-end aisles are discouraged 4. Parking lot striping shall be white, except where other colors are required for fire lanes, no parking zones and handicapped parking areas. 5. Landscaped islands must separate all parking from the main entrance drive; parking along the entrance drives shall not be permitted 6. Landscaped parking islands shall be a minimum of 10' feet wide and shall be placed every 120'/36.6m along the width of the parking lot (i.e. four (4), 18' rows of parking stalls and two (2), 24'/7.3m drive lanes maximum between islands.) Parking garages: 1. Structured parking must have a minimum clear ceiling height of 8'/2.44m, including entry signage 2. Emergency telephones connected to the hotel PBX or staffed Security office shall be provided at each elevator landing within the parking garage 3. Parking garages over one story in height must have a minimum of one (1) elevator; when integral with the hotel, parking elevator must terminate at the lobby level and not be connected to guestroom floors. An elevator study must be submitted to support number of parking garage elevators. 4. Parking garages must have finished elevator lobbies, including proper HVAC; lobbies must have a minimum finished ceiling height of 8'/2.44m and have a minimum width of 8'/2.44m when elevators occur on one side only, and 10'/3m when elevators occur on both sides of the lobby. Provide glazed openings and aluminum and glass doors at elevator lobbies to maintain a secure and open appearance when code allows. 5. Parking garages or ramps designed with exterior decorative screens rather than permanent walls must be equipped with suitable protective guardrails for guest safety and protection. 6. All public-parking garages must be open to the exterior (open area equal to a minimum of 50% of floor area) or contain a powered ventilation system and carbon monoxide detection 7. Parking attendant booths, if required, shall have adequate HVAC 8. Floor level and area signs must be provided in parking garages for ease of locating vehicles. Signage program is to include the following disclaimer, to be conspicuously posted in all parking areas on the site: "Park at your own risk and remove all valuables from vehicle. Owner and management have no liability for loss or damage." Subject to local conditions, recharging stations for electric vehicles shall be made available for guest use In cases where bicycle racks for employees cannot be placed adjacent to staff entrances, bicycle racks should be provided within parking areas to facilitate employee cycling to work. 1. Project-specific design requirements may call for on-site bike storage for hotel guest use

3.5 Landscape, Irrigation & Hardscape Exterior spaces at the hotel are equally as important as interior spaces, and should be designed such that exterior and interior elements present a cohesive guest experience. a.

Exterior landscaping must be of a nature to enhance the high quality theme and decor of the facility -- an integral part of the "feeling" of a Dolce hotel

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b.

Plant materials shall be selected with an emphasis on minimizing maintenance (i.e. disease and pest resistant plants, draught-tolerant, low growing or dwarf plants) rather than those requiring frequent watering and trimming. This consideration shall be balanced with the need to obtain rapid maturity in primary landscaped areas c. Care should be exercised that trees and shrubs do not unnecessarily block views of the principal entrance(s) and driver sight lines d. In non-urban settings, or where hotel parking is to be uncovered and visible from guestrooms, the parking area should be highly landscaped. In addition to landscaped perimeter berms, one tree should be provided for every four cars as a minimum. Double loaded parking stalls should be separated by landscaped islands e. A registered Landscape Architect shall be responsible for developing landscape and hardscape plans, and obtaining all local permits. The Landscape Architect must also provide a written maintenance program to Dolce for all landscaping materials f. All grading must slope away from the building to area drains. Drain inlets, manhole covers and valve boxes should be located inconspicuously where they will not attract undue attention; however, access must remain free and clear of obstruction. g. Earth slopes shall not exceed 2:1. All slopes greater than 3:1 shall be stabilized. Slope all landscape areas away from the building at not less than .5"/1’ / .04/m h. Landscaping in primary areas shall generally appear mature when planted (i.e. shrubs should be at least three- to five-gallon size, deciduous trees should be 4”/.1m caliper planted in ground and a minimum 23"/.05-.07m caliper in planters) i. In temperate climates, landscaping shall be 60-70 percent evergreen j. In urban areas, it is highly encouraged to plant trees along sidewalks, with spacing based on crown size at maturity; consider providing trees on south and west facing exposures to provide shade and help minimize the heat island effect k. Timber retaining walls are not acceptable l. Consider the most water efficient and economical landscape irrigation system to reduce use of potable water for landscape wherever possible. (i.e. automatic-controlled gray-water, storm water retention, drip irrigation, etc.) m. Reduce storm water discharge through use of pervious paving and green roofs where feasible n. Ensure proper drainage of landscaped areas by providing a permanent subsurface drainage system in impervious soils o. Reduce and eliminate pollution from storm water runoff by following established Best Management Practices (BMPs) to contain water-borne contaminants (i.e. vegetated strips at curb borders, tree wells designed to capture solids, storm water retention ponds, etc.) p. Decorative paving should highlight the path from primary vehicular drop-off to the main hotel entry door. In snowbound climates, consider installing a de-icing system below the pavers leading to the front door q. Provide three (3) externally illuminated flagpoles, aluminum or fiberglass, located near building and/or site entry. 1. Flagpoles shall be spaced so that one flag cannot wrap around the pole of another. 2. Flags must consist of a minimum 4'x6' / 1.2x1.8m State/Local flag and 5'x8' / 1.5x2.4m Country flag, plus hotel flag

3.6 Exterior Lighting Effective exterior lighting of building, landscape and outdoor features is important to Dolce and our guests. a. b.

All site lighting fixtures shall be bronze anodized or finished to match the building metalwork. Provide pedestrian-scaled lighting (i.e. bollards, non-glare) for all walkways not adequately illuminated by parking lot lighting; decorative landscape lighting is not an acceptable alternative.

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c. d. e.

f.

g. h. i. j. k. l.

Landscape lighting shall be provided for landscaped areas directly adjacent to the hotel and for outdoor activity areas All light fixtures shall be located a minimum of three feet (3’/1.9m) away from the face of any adjacent curb to prevent vehicular damage Parking lot and driveway lighting shall be provided with pole-mounted decorative cut-off luminaries located in landscaped islands; use 36”/1.9m concrete bases where vehicular damage may occur; maximum pole height shall be 20'/6.1m. Landscape lighting shall be indirect and decorative in nature; site lighting shall not shine obtrusively into the guestrooms. 1. Locate all landscape lighting above grade in planting beds or mulch; do not locate fixtures in areas of lawn or near walkways or sprinkler heads where they may be subject to damage from grounds keeping equipment. Landscape and walkway lighting shall be rigidly connected to waterproof junction boxes; walkway lighting shall be securely mounted to concrete bases. Provide a 120v, 20 amp weatherproof receptacle in each primary landscaped area. All exterior light sources must have compatible color temperature and characteristics. Metal halide and/or fluorescent light sources are preferred throughout; parking areas to be metal halide. All site lighting shall be controlled by photocell and microprocessor time clock located in the Engineering spaces All power conduit for lighting must be concealed The following minimum lighting levels (shown in foot-candles) should be provided on-site: 1. Surface parking lots and driveways: drive lanes 2fc, parking spaces 5fc, glare-free at grade 2. Parking structures: 10fc at entry, 5fc at drive lanes, 10fc at parking spaces 3. Walkways: 2fc min. 4. Outdoor activity areas: 5fc min. 5. Front door and under entry canopy: 20fc 6. Exterior entries: 15fc 7. Landscaping: decorative lighting to reinforce the design concept 8. Careful use of up-lighting to reduce undue light pollution

3.7 Exterior Signage Graphics and signage are considered an integral part of the hotel guest experience. Exterior and interior signage, as well as all property-specific graphic material, shall conform to Dolce Hotels and Resorts Graphic Design Standards; please refer to the Signage & Graphics section of these standards for additional information. a.

b.

For each hotel, a property-specific signage program shall be developed by an appropriate graphic design consultant in coordination with the Dolce. 1. The signage program will comply with applicable code requirements (i.e. accessibility, safety & egress, room identifiers, etc.) and shall address the range of applications unique to each site, such as: building and venue identities, orientation / way-finding, function areas (including digital reader boards), guestroom numbering, etc. 2. Where required, signage will be developed in bilingual style and content 3. In addition to information content, signs should be considered as art forms within the hotel and on hotel grounds Primary hotel access will be marked by an entry monument sign identifying the property and including the Dolce brand graphics. 1. The ground sign must have either an integrated planter box or be attractively landscaped in such a manner to protect the sign pedestal from damage.

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c.

On-site directional signage should be minimized through effective site planning and circulation layout, designed for intuitive way-finding. Directional signage design types, sizes, and colors will be reviewed as part of the overall project signage and graphics program. d. Requirements for and recommended sizing of hotel building identity signage will be analyzed on a projectspecific basis. e. Food and beverage venues located within the hotel may advertise with their own freestanding ground sign. 1. On a project-specific basis, the food and beverage facilities may place a secondary sign on or adjacent to the hotel's freestanding ground sign. f. Design of all signage shall include consideration of mounting, substrate and illumination that supports the overall design character of the hotel. 1. Exterior signs and their mountings will be designed to withstand a wind load of thirty pounds per square foot, minimum. 2. Signage illumination shall be controlled by both photocell and time clock, with transformers for building signage remotely located for accessibility.

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Public Spaces

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4. PUBLIC SPACES

Dolce Hotels and Resorts will work with the design consultant team in developing the programming, planning and layout for the hotel public areas. As all Dolce Hotels and Resorts are contextual in their character and design, interior and exterior spatial volumes, materials, furnishings and finishes will be appropriate to the location and functionality of each property; please refer to the appendices for specific materials and notes related to Public Areas. 4.1 Lobby & Reception Each Dolce hotel will all have a lobby and guest reception area that creates a comfortable, secure and socially oriented atmosphere. Spatial scale and configuration and selected furnishings and finishes must enhance the overall decor in order to give the facility casual elegance and functionality. Our Lobby typically includes the Reception and Guest Service stations, as outlined below. Lobby: a.

b. c.

d.

e.

f. g.

The Lobby area is required to have a minimum of 1,500 square feet (140m²) or six square (6sf/.6m²) per guestroom, whichever is greater, excluding Lobby Bar and corridors accessing the public elevators. In conversions of existing properties, lobby size requirements due to existing physical constraints will be evaluated on a site-specific basis. The Lobby shall provide for natural light, with a view toward the outdoors where possible As the Lobby will serve as community space for guests, an array of seating for guests is required. Comprised of high quality, commercial / contract grade chairs, tables and sofas, furnishings shall provide for comfort, durability and ease of maintenance. 1. Provide for artworks to be displayed in accordance with the hotel’s local arts program A guest services / concierge station should be located within view of the main entrance, Reception desks, and the guest elevator lobby. 1. The guest services station can include a desk shall have two duplex power outlets, two-line telephone and IT connections. This area should be designed to also anchor indoor guest service agent and/or valet activities; include lockable storage for keys, luggage tags and house radio. 2. Luggage carts should be stored inconspicuously and convenient to bell desk (two carts minimum, plus one cart per 100 rooms above 200.) A separate, lockable guest luggage storage room is required (at least 100sf/9.3m²), located near the main lobby entrance and adjacent to / directly accessible from the Reception and guest services desks. 1. Provide space for guest service agent / valet rain gear and umbrellas for guest use. 2. Locate the entrance to the luggage room so that adequate clearance is provided to comfortably bypass guest service with luggage carts. The door shall be a minimum of 36” (42” preferred) with lockset and door closer w/ hold-open feature. 3. Access to the luggage room is typically from the lobby. A secondary entrance from the exterior, at the main entrance, may be required in resort locations or where high-volume group tour business is anticipated. 4. Ski and golf club storage may be located adjacent to the luggage storage room; proper sizing is site specific. 5. If not within the luggage room, provide an accessible area designated for luggage carts must be provided adjacent to the lobby entry vestibule. Barrier-free access must be provided to the Lobby and Reception desks. Lobby area lighting must have a general light level of 20 foot-candles; dimmable and preset lighting scenes should be controlled from a panel within the front office area.

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1. 2. 3. 4.

There shall be a minimum of two (2) desktop house phones in the lobby with one designated for the hearing impaired; no wall-mounted public or house phones are permitted. Provide background music system in the lobby. Wireless HSIA must be available in the lobby area. Power outlets shall be located for guest convenience.

Reception: The Reception area shall be in direct view from the entrance as well as from the elevator lobby. Where physical conditions prohibit this alignment, Reception should have an intuitive, easy-to-find connection with the main entry. When required, way finding devices that are artful and easily understood should be used. h.

i.

Reception area acoustics should support a calm and welcoming atmosphere, with wall, floor and ceiling surfaces of varied textures, depths, etc. 1. Reception should be separated from the guest elevator lobby to minimize disruption; adjacency to food & beverage venues should account for noise control. Whenever possible guest registration staff should work from free-standing desks/pods, rather than a large linear counter, with tablet-based registration provided at the hotel management’s option. 1. Reception pods are typically designed to accommodate no more than two registration terminals each, as follows: No. of Rooms 200 and under 200 - 300 2.

Minimum No. of Pods 2

No. of Work Stations 2-3

3

3-4

In renovation projects only, and when physical constraints require and with Dolce approval, a conventional linear front desk may be retrofitted to suitable service: No. of Rooms

Minimum Length

No. of Work Stations

200 and under

21’ / 6.4m

3

200 - 300

27’ / 8.2m

4

j.

The finished height of the registration pods / desks must not be more than 46" above finished floor; work station equipment must be housed within pods according to Dolce Front Desk Design and Specifications (i.e. power, IT, telephone, card coder, etc.) 1. The registration desk's exterior finish must be natural wood, stone, ceramic, or decorative metal. Wood or laminate writing surface is not allowed; a natural stone material is recommended for the top writing surface. 2. Provide a pod (section of registration desk) at a height and configuration appropriate for individuals with physical disabilities. k. Registration work surface shall have a minimum lighting level of 50 foot-candles measured at the work surface. 1. Provide emergency lighting on the employee side of the registration desk with a minimum of 30 footcandles measured at the work surface. 2. See IT requirements for the Property Management System. l. Provide credenza or storage cabinet to house printer/scanner/facsimile with supplies m. Space should be provided for a service cabinet with refrigerator to enable reception staff to offer cold, complimentary refreshments. Dolce Hotels and Resorts: Proprietary & Confidential (9/15)

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n. Place all trash and recycling receptacles conveniently and out of guest view o. Provide a minimum aisle space of five feet (5’-0”/1.52m) behind the registration pods / desk. p. Provide space for at least one free-standing kiosk / touch screen for guest self-check-in, access local maps, media, etc. q. Provide power outlets in locations to enable convenient charging for guests’ electronic device. r. The primary telephone PBX must be located in a separate area adjacent to reception area and away from guest's view. s. Safety deposit boxes are required, with the number and size variable according to number of rooms, market, and provision of in-room safes. The safety deposit box room should be located in adjacent to the reception area and provide for suitable guest privacy. 4.2 Retail Dolce hotels typically have a sundries and small gift display or shop space, typically located convenient to the hotel Lobby area. At smaller hotels, consideration shall be given to a retail display cabinet directly adjacent to Reception, with sales to be supported by reception associates. a. b. c. d. e. f. g.

h.

Retail shop will have a minimum of 150 square feet / 14m² securable space. Provide storage closet equal to 10 percent of the shop floor area. Cashier area should be located for visual control of entire shop. 1. Provide a hard work surface for cashier (i.e. stone countertop) Provide background music system in gift shop with volume control located at the cashier area. A minimum of 50 foot-candles of general lighting (measured at 36" from the floor) is required in the shop If shop includes refrigerated sales items, provide for exhaust On a project-specific basis, there may be an opportunity to have additional retail activities within the hotel such as news stand, shoe shine, grab-n-go, local artworks and curated curiosities for sale, etc. In these cases, Dolce will work with the team to provide for the proper facilities, location, and supporting systems. On a site-specific basis there may be third-party retail tenant space, typically found at ground / entry level. Dolce will work with the hotel team and the tenant’s designer to assure that their proposed fit-out, lighting, and signage are coordinated with the hotel’s design and quality level. Considerations in this instance can include: 1. Electric power feed with separate metering 2. Chilled and hot water supply and return stub-out to space 3. Telephone, IT, security system pull box location 4. Potential connection to hotel interior space 5. Potential provision for tenant sanitary and waste facilities

4.3 Elevators & Lift Lobbies The quantity and size of passenger and service elevators at each property will depend upon guest floor configurations and number of keys per floor level, existing conditions, building height and occupant loads, and the configurations of public and back of house areas. Core areas that house passenger and service elevators, as well as stairwells and risers, should be efficiently designed to minimize construction costs, spatial redundancy and dead end corridors. a. At a minimum, there shall be two passenger elevators and one service lift for a property of 150 keys, with an additional passenger elevator for every additional 100 guestrooms or portion thereof. 1. Passenger elevators shall have a minimum capacity of 3,000 lbs. and cab interior floor area of at least 32sf; minimum clear inside height is 7’-6”/2.3m Dolce Hotels and Resorts: Proprietary & Confidential (9/15)

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b.

c.

d. e.

f.

g. h. i. j.

2. Center-opening doors are required, with minimum clear door opening width to be 42”/1.17m At least one dedicated service elevator (4,000lb / 1,814kg capacity, minimum) will be required for properties up to 200 keys, with an additional service lift for every additional 150 guestrooms or fraction thereof. 1. Service lifts shall have minimum clear inside height of 8'-6"/2.6m 2. Side-opening doors are required, with minimum clear door opening width to be 48”/1.22m 3. The desired proportion of the cab is greater depth than width. 4. Service lift call buttons must be vandal proof 5. Floor level location indicators shall be provided in the service vestibules at primary BOH levels. An elevator study must be prepared, addressing the following performance standards: 1. A 42-second maximum guest wait time interval 2. 85 percent hotel occupancy, 2.4 occupants per room 3. Wherever possible, use elevators with regenerative power design 4. If major ballroom and/or meeting space is located above the ground/lobby level, additional shuttle elevators may be required. If a freight elevator is required in addition to service lift(s), minimum capacity is 5,000lb / 2,268kg capacity with a minimum clear inside height of 9'- 6”/2.9m Escalators should be provided when major ballroom and meeting rooms are located on different level from the ground / lobby level. 1. Escalators must have a minimum width of 48"/1.22m and a maximum speed of 90 fpm. 2. Provide glass railing / balustrades when freestanding. Public elevators must be visibly located near the front desk/lobby area. 1. Provide separate elevators to service the parking garage levels. Hotel public elevators must not provide direct access from parking garage levels to guestroom floors. The transfer should occur at the lobby level, within the view of the registration desk. Public elevator cab control panels must have a card reader programmable for access to specific floor levels. All elevators must be equipped with a "fireman recall feature" per code. Passenger elevator cab walls shall have handrails mounted 32"/.8m above the floor on all three (3) side walls. Hydraulic passenger elevators when provided must have the following minimum cab speeds:

Number of Floors

Type

Up

Down

Minimum

Hydraulic

125 FPM

150 FPM

Recommended

Hydraulic

150 FPM

175 FPM

Hydraulic

250 FPM

225 FPM

2-3 Floors

Over 4 Floors k.

Service elevators must have the following minimum cab speed:

Number of Floors

Speed

Type

2-5 Stories

150 FPM

Hydraulic

6-14 Stories

350 FPM

Geared

12-20 Stories

500 FPM

Gearless

l.

Passenger elevator lobbies: 1. Minimum passenger elevator lobby width is 8'-0"/2.44m, or 10'-0"/3.05m if two banks of elevators face each other. Dolce Hotels and Resorts: Proprietary & Confidential (9/15)

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2. No more than three elevators will be placed side by side unless more than six are required in the hotel. 3. Minimum ceiling height of 10’0”/3.05m shall be provided in public area passenger elevator lobbies; where possible, 12’-0”/3.66m is preferred. 4. Minimum ceiling height of 9’-0”/2.75m shall be provided in guest floor elevator lobbies. 5. There shall be a minimum of one duplex receptacle plus one house phone jack in each elevator lobby. 6. Call buttons must be available for each elevator bank. 7. The elevator call buttons must be mounted with the centerline at 42"/1.17m above the floor. Elevator controls shall be mounted no more than 48"/1.22m above the floor. 8. An audible signal is required in each elevator lobby indicating the arrival of an elevator cab, along with a directional graphic indicating the current travel path of each cab. 9. Hall lantern fixtures must be mounted with the centerline at least 6’-0"/2.83m above finished floor. m. Innovative design of passenger elevator cab interiors is encouraged; use materials, lighting and technologies that are pleasing to the senses, durable and low-maintenance 1. Elevator cabs will be designed to complement the character of the interiors of public and guestroom floors n. In mixed-use projects, the Hotel will have dedicated passenger and service elevators serving all hotel facilities, and secured from other non-hotel uses in the development o. Cab interiors: 1. Two operating panels are required in each passenger elevator cab, one at each side of the door 2. The design and location of operating panels shall comply with all applicable codes (i.e. tactile indicators) 3. All passenger operating panels shall accommodate guest key card access control, and shall include indication of the major hotel public levels (i.e. meeting rooms, lobby, etc.) 4. A sign stating, "Do Not Use Elevator in Case of Fire: Use Stairs" must be installed in each elevator cab and in a prominent location on the wall beside the elevator entrance on each floor. 5. Elevator cabs must be ventilated with a two-speed exhaust fan and concealed vents at the base and ceiling of the cabs. 6. A minimum of 15 fc general lighting is required at the floor level in passenger elevators; a minimum of 10 fc of general lighting is required at floor level in the elevator lobby; a minimum of 10 fc of protected source lighting is required at floor level in service elevators. 7. Passenger elevators shall be designed to accommodate audio and video connectivity for the hotel’s choice of content. 8. A recessed intercom connected to a hotel-monitored location is required in all elevators.

4.4 Stairs & Circulation a.

b.

Stairwells and open stairs shall be designed and maintained to enable comfortable guest use between floors in lieu of short-run elevator calls. All stairs, landings, railings and access doors (interior and exterior) are to be designed to meet all applicable codes including ADA and NFPA 101. 1. Every stair landing shall have a dimension, measured in the direction of travel, equal to the width of the stairway or greater. 2. All stair treads and risers must be solid type for the entire width of the stair. All Dolce properties must comply with egress requirements under local and applicable codes. Subject to this level of compliance, as a minimum: two (2) fire/emergency exits must be provided for all habitable floors; the distance of travel from the entrance of any room to the nearest exit shall not exceed 150'; exits shall be located as remotely as possible from each other and provide optimum convenience to guests. 1. The door assembly to the stair enclosure shall have a fire protection rating of not less than one (1) hour for buildings of less than three (3) stories, and two (2) hours for buildings three (3) or more stories. Dolce Hotels and Resorts: Proprietary & Confidential (9/15)

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c.

d.

e. f. g.

2. All stair doors must be a minimum of 36”/.92m wide. 3. All stairwell doors and doors with "EXIT" lighting must include automatic door closures. 4. All floor levels within enclosed stairs must be clearly numbered at each landing. i. Floor indicators must be a minimum 6"/.15m in height and be painted with reflective paint. ii. The corridor side of the stairwell door shall have at the bottom the word "EXIT" in reflective vinyl letters approximately 6" high. iii. Stairwell doors must be equipped with a sign to read as follows: "This fire door must remain closed at all times." Exit stairwells for structures with seven (7) or more stories are required to be of a smoke-free design. Smoke-free stairwells are strongly recommended for four (4) to six (6) story structures and recommended for structures of three (3) or less stories in height. All fire/emergency exits must be clearly marked with illuminated directional signs. Where exits are not visible, illuminated directional signs shall be provided to indicate the direction of egress. 1. All fire/emergency exit signs must be provided with a maintained, secondary emergency power source other than the public utility. Where possible, provide daylight to stairwells; artificial lighting shall be provided by LED fixtures. 1. All stairwells must be illuminated with a minimum light level of 20 fc measured at the floor level. Temperature controls within all corridors should be capable of monitoring and control by Engineering; refer to appendices for further information on indoor environmental requirements. Wi-Fi access and house audio speakers shall be provided in all corridors.

4.5 Public Restrooms Public toilets must be conveniently accessible to all guest spaces, including lounges, bars and restaurants, meetings / events spaces, fitness / spa and recreational amenities, and other guest facilities. Where possible, locate toilets to serve more than one group of facilities (i.e. between and convenient to F&B and meetings.) The number, type and layout of sanitary fixtures must comply with all relevant local and national regulations, and as a minimum shall meet the following standards: a.

b.

c.

d.

e. f. g.

General guideline: In Men’s room provide urinals and water closets in men's toilets roughly in the proportion of three to two, and lavatories to other fixtures in the proportion of two to three, but never less than two WC, two urinals and two lavatories; in Women’s room provide half as many lavatories as WC's, but never less than two each. Entrances to men's and women's toilets will be separate and distinct, properly identified by signage including international symbols. 1. Access to restrooms shall be from main public circulation 2. Self-closing entry door hardware shall be used, and pull/push hardware with kick plates Vestibules for public toilets shall be arranged to screen the interior spaces from general public view 1. Where space permits, a grooming area near the toilet rooms entry shall be provided; assure adequate incandescent lighting and guest-accessible power receptacles Toilet enclosures shall have minimum interior dimensions of 36”x60”/.9 x 1.5m 1. Partitions are preferred to be full height, with proper consideration to durability and restroom cleaning / maintenance; design may call for ceiling-mounted system with tamper-proof fasteners. 2. All enclosure doors should be self-closing 3. Urinal screens shall be wall-mounted with tamper-proof fasteners Each fixture shall have individual shut-off valves; floor drains to be inconspicuously placed in fixture areas Locate janitor closet with service sink and storage shelf adjacent to one of the restrooms Consider the use of the most water efficient commercial fixtures available, including low flow, dual flush toilets and waterless urinals in men’s room. Self-actuated proximity controls are strongly encouraged. Dolce Hotels and Resorts: Proprietary & Confidential (9/15)

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h.

i.

j. k.

1. Water Closets 1.1gpf / 4.16lpf 2. Urinals 0.125gpf / .47lpf 3. Lavatory Faucets 0.5gpm / 1.89lpm (with motion controls set to immediate “off”) Mechanical: 1. Thermostatically controlled heating and air-conditioning must be provided, and designed to maintain negative pressure versus adjacent areas 2. All restrooms must have a ducted exhaust system, constant powered and sized according to ASHRAE standards 3. Temperature controls should be capable of monitoring and control by Engineering; refer to appendices for further information on indoor environmental requirements. 4. Provide a floor drain with brass cover, discretely located within restroom 5. At a minimum, lavatories must be vitreous china under-mount bowls with overflow design, fitted with 8" center-set faucets (acrylic knobs or handles are not permitted) 6. Water closets must be vitreous china, wall-mounted, low flow, flush valve-type and elongated bowls; water closet seats must be white, solid plastic, open front and self-sustaining 7. Lavatories and urinals must match water closet fixtures 8. Exposed plumbing must be chrome plated 9. An accessible electric water cooler must be provided near restrooms Electrical: 1. Lighting at lavatory top must provide a minimum of 30 foot-candles; lighting at other areas in the restroom must provide a minimum of 20 foot-candles 2. A GFI convenience outlet must be located on at least one sidewall of the lavatory vanity 3. Lights in public restrooms must be on "key" switches or controlled at the circuit breaker so that they remain on at all times. Provide speakers for background music in public restrooms Public restroom accessories will include: 1. Double toilet paper holders, one coat hook (+60”/1.52m a.f.f.), toilet seat cover dispenser in all WC enclosures 2. Proximity activated soap dispenser beside each lavatory, with individual plastic soap tank under lavatory shelf; locate dispenser to drain in lavatory 3. In women's toilets, provide recessed sanitary napkin dispenser 4. Holder / dispenser for eco-friendly paper towels; Hotel may opt for high-efficiency hand dryers, provided hand dryer “noise” will not disrupt adjacent occupancies 5. In men and women's rooms, provide a baby diaper changing station in each accessible stall 6. Include proper over-vanity mirrors and lighting for grooming, as well as one full-length mirror near toilet room entry

4.6 Coat Rooms Where seasonal outer garments are worn, cloak storage requirements should accommodate the number of guests expected from outside the hotel. a.

b. c.

For sizing purposes, provide hanging space at a ratio of 70% F&B and/or Meeting Rooms’ seating capacity. 1. In milder climates, the capacity of checkrooms can be scaled down to 40% seat count 2. Added shelving should be provided to accommodate personal items (briefcases, backpacks, etc.) Consider locating coat and luggage storage facilities such that they may serve two or more hotel uses (i.e. between restaurant and meeting rooms.) Coat rooms should be lockable, but may be designed to allow for self-service usage.

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Food & Beverage

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5. FOOD AND BEVERAGE

5.1 Market Dining, Restaurant Dolce “Market Dining” is a brand signature, providing alternative choices in foods and beverages, with a range of preparations, presentations and seating options. Market Dining facilities are designed to be unique to the locale and character of each hotel, typically with a variety of spatial volumes created to best support individual, small group and large group requirements. Dolce Market Dining typically accommodates breakfast and lunch buffet, à la carte and buffet lunch and à la carte dinner menu; Dolce healthy choices are available throughout the day, including our signature snacks and beverages (also found at the Nourishment Hubs.) a.

b.

c.

d.

e.

f. g. h.

The typical Market Dining setup will include: 1. An open / expo kitchen ambiance that includes fresh foods display and the opportunity for guest and chef engagement, in some cases with countertop dining available at the kitchen 2. A dedicated buffet area to provide for hot and cold server as well as beverage display and dispensing; the buffet area should be planned for visual enclosure to provide for changes in the functionality of the dining area over the course of the day. 3. A variety of dining areas (i.e. a central space plus inter-related / connecting rooms) with a variety of seating options, such as traditional dining tables, community table, booths, lounge arrangements, etc. 4. Front display area proximate to host station that provides for tasteful display of foods, ingredients and beverages “to go” (i.e. morning grab-n-go, afternoon snack, nighttime noshing, etc.); display area can incorporate ingredients and offerings featured on the day’s menu 5. A finished ceiling height will be 11’-0”/3.35m minimum; soffits, structural beams, etc. shall be at least 9’-6”/2.9m above finished floor Market Dining will provide seating in accordance with the room count; at a minimum there will be .6 seat per guestroom (i.e. 120 seats in a 200-room hotel), on a basis of 18 square feet per person excluding the bar area A minimum of one private dining room (PDR) should be provided at Market Dining, located for ease of combination with other dining areas; PDR shall be sized at a ratio of .1 seat per guestroom, 18sf / 1.7m² per seat (e.g. 250-key hotel will have a minimum of one (1) 25-seat, 450sf/42m² room) 1. Conference centers shall include a minimum of two private dining rooms, one sized for at least 40 seats Specialty restaurant: On a site-specific basis, an à la carte / full-service restaurant may be appropriate in addition to Market Dining 1. The size of any specialty restaurant is market driven; Dolce shall have the right to review the plan, size and character of all restaurants proposed for a hotel 2. The location of the specialty restaurant shall be convenient to guestrooms, have direct exterior access, and connect directly with the main kitchen 3. General design criteria for Market Dining shall also apply to other restaurants unless noted otherwise Interior ambiance shall be changeable throughout the day, offering a range of lighting scenes (daylight and preset dimmer), in-house audio (capable of expansion to localized DJ area), and food display / preparation area set up for cooking instruction open for viewing, etc. 1. Tabletop design shall fit with décor and typically will not require tablecloths At properties without additional restaurant facilities, Market Dining will typically be located at the ground / lobby level (i.e. encourage walk-ins) and planned adjacent to the primary hotel bar (see Bar / Lounge.) Provide at least one complete service station (40sf/4m²) for every 60 seats 1. Table bussing area shall be concealed from customer view, designed to mitigate noise and odor One primary entrance is typically preferred for any F&B venue; Market Dining may be planned for two or more entry points due to meeting space as well as public access. Dolce Hotels and Resorts: Proprietary & Confidential (9/15)

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1. Space shall be allocated adjacent to the primary entry for a host’s stand 2. A coat storage closet should be provided, appropriately sized for climate and seat count i. Restrooms must be easily accessible and convenient to the primary dining area, preferably near the primary entry area j. Interior finished floors must be at least 1” above exterior patios, with exterior grades set to assure positive drainage away from habitable space; patio grades should not exceed ¼” per foot k. Changes in floor level shall comply with all applicable accessibility guidelines and include handrails 1. Provide step lights on emergency power circuits l. Refer to the appendices for acceptable materials / finishes, acoustics and indoor environment m. Individual, thermostatically controlled heating and air-conditioning must be provided, except in those locations where the restaurant has been designed for an open environment 1. Mechanical systems shall be designed and constructed to provide adequate filtered and adjustable outside air intake and powered exhaust 2. Indoor environmental controls (HVAC) shall be integrated with the building management system (BMS) and allow for mixed-mode heating and cooling 3. When local noise and climate conditions permit, the Market Dining area shall enable natural ventilation (i.e. operable windows, doors, transoms w/ ventilation fans) 4. All mechanical, electrical devices (diffusers, grills, thermostats, lighting, power/data/telephone outlets, etc.) shall be coordinated with the design intent of the F&B interiors n. Complete Wi-Fi coverage shall be provided in the dining areas o. Dining areas shall have natural daylight wherever possible

p.

q.

1. Electrical lighting shall provide for variable intensity levels, but no less than ten (10) foot-candles measured at the table (the minimum adequate light to read a menu) is required 2. General lighting shall be recessed, energy efficient light fixtures with dimmer controls to provide a minimum of three programmable scenes by functional zone; locate dimmer controls near host station 3. Provide extra power outlets for convenient device charging by guests while dining FF&E: 1. The interior decor of the restaurant shall create an environment traditionally associated with a top quality restaurant. The furnishings, finishes and lighting must provide a visually upscale image. 2. Top surfaces of counter, buffets and bar must be solid surface material preferably granite 3. Seating must be top-of-line manufacturer's commercial grade i. Chair seats and backs must be upholstered with commercial grade fabric ii. Recommend banquette seats may be upholstered in vinyl material iii. On traditional styled chairs, wood chair backs are acceptable 4. All fabric surfaces must be treated for stain-resistance and meet all Life Safety and other code requirements 5. Dining tables must have high-pressure laminate tops with solid wood edge binding, or better i. Table size must produce 324 square inches of surface area or more, per person ii. A minimum 25 percent of the tops are to be 24" x 30" in size for versatility iii. Table bases must be designed to support tabletops without tipping over easily when weight is applied to one side 6. Stackable chairs and folding banquet or temporary tables are not permitted in the dining rooms Signage: Restaurants with separate outside entrances must be clearly identifiable, with awnings or canopies having appropriate graphics bearing the establishment’s name. 1. Restaurants entered through the hotel must have clearly identifiable signage with directional signage leading from the hotel entry to the restaurant 2. Restaurant signage must display the hours of operation

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5.2 Bar and Lounge All Dolce properties will have at least one high quality bar, typically adjacent to the primary restaurant and offering a small portions menu. Site and market specific, there may be an additional lounge space, typically offering beverage service in a more residential setting. a.

The typical Bar and/or Lounge will include: 1. A minimum of 50 seats, including bar stools, tabletop and lounge seating i. 10% of seating should be at the bartop ii. 25-30% deuce seating ratio is recommended 2. Market-specific variations may suggest considerably more or less seating; Dolce will review each plan individually based on local market demands/requirements 3. The location of the lounge should be convenient to the guestrooms and have access to the kitchen, when food service is anticipated. Provide direct exterior access for the general public where possible b. Provide a coat room where climactic conditions dictate the use of outer wear, and most likely in combination with the need of dining areas nearby c. Provide restrooms convenient to the bar / lounge venue e. Interior ambiance at the bar / lounge shall be changeable throughout the day, offering a range of lighting scenes (daylight and preset dimmer scenes), controlled interior aromas, and in-house audio-visual delivery (including broadcast video as well as localized live performance or DJ area) 1. Provide a minimum of one (1) remote controlled, wall-mounted flat screen TV monitor (32" minimum) at the bar area. The TV must be connected to the MATV system, and mounted in the bar millwork close to the ceiling with have power and cables concealed. The TV must be fully concealed within millwork when not in use. f. Provide at least one wait staff service station for every 50 seats g. One primary interior entrance to the bar/lounge is preferred, designed in conjunction with the layout of adjacent dining area(s); an exterior entry is encouraged where site conditions permit 1. Interior finished floors must be at least 1”/2cm above exterior patios, with exterior grades set to assure positive drainage away from habitable space; patio grades should not exceed ¼”/.6cm per foot h. Changes in floor level shall comply with all applicable accessibility guidelines and include handrails 1. Provide perimeter guardrails at all raised floor areas, step lights at all changes in floor level i. Refer to the appendices for acceptable interior architectural materials and finishes j. Individual, thermostatically controlled heating and air-conditioning must be provided, except in those locations where the restaurant has been designed for an open environment 1. Mechanical systems shall be designed and constructed to provide adequate filtered and adjustable outside air intake and powered exhaust 2. Indoor environmental controls (HVAC) shall be integrated with the building management system (BMS) and allow for mixed-mode heating and cooling 3. When local noise and climate conditions permit, the Market Dining area shall enable natural ventilation (i.e. operable windows, doors, transoms w/ ventilation fans) k. All mechanical, electrical devices (diffusers, grills, thermostats, lighting, power/data/telephone outlets, etc.) shall be coordinated with the design intent of the F&B interiors l. The Bar / Lounge shall have natural daylight wherever possible 1. Electrical lighting shall provide for variable intensity levels, but no less than five foot-candles (5fc) measured at the table (the minimum adequate light to read a menu) is required 2. General lighting shall be recessed, energy efficient light fixtures with dimmer controls to provide a minimum of three programmable scenes by functional zone; locate dimmer controls near host station 3. Complete Wi-Fi coverage shall be provided in the dining areas 4. Provide extra power outlets for convenient device charging by guests while dining m. FF&E: 1. The bar must be a permanent fixture with top surfaces of bar and tables to be solid surface material, preferably granite Dolce Hotels and Resorts: Proprietary & Confidential (9/15)

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n.

2. Seating must be of commercial grade construction and upholstery; vinyl seating upholstery is not permitted i. All fabric surfaces must be treated for stain-resistance and meet all Life Safety and other code requirements Signage is not required at the bar / lounge interior entry; exterior identity signage will be reviewed on a site-specific basis

5.3 Specialty Venues Alternative and specialty Food & Beverage venues are encouraged when appropriately supported by local market demand, property conditions and unique facilities design opportunities. Such specialty venues may include an exclusive club, rooftop lounge, speakeasy / hideaway lounge, or an array of private dens. All specialty venue design will be evaluated case-by-case, including proper use of available spatial volume, exterior and interior access, adjacent hotel uses and convenience of service, daylighting and utilities utilization, and potential flexibility for multiple uses during the day.

5.4 Outdoor Food & Beverage Where conditions permit, outdoor food and beverage activity is encouraged and will be evaluated on a sitespecific basis. Typically located adjacent to indoor venues, patio / terrace and lawn dining areas should be designed as outdoor rooms with their own character. Special consideration should also be given to operational requirements, such as accessibility and safe walking surfaces, durable outdoor furniture and portable bar storage, solar screening, lighting, ventilation / cooling and heating, lighting, available utilities, adjacent landforms and landscape, etc. ______

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Meetings & Events

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6. MEETINGS & EVENTS

Dolce Hotels and Resorts is a meetings-centric hospitality management company, providing facilities to host group events in a variety of configurations: collaborative learning and corporate training; professional and social groups, entertainment and marketing events; incentive travel and specialized gatherings. The size, number, type and layout of meetings and events spaces will be unique and market-responsive at every Dolcemanaged hotel. All properties managed by Dolce will be designed and built in compliance with the current standards of the International Association of Conference Centers (IACC); refer to the appendices of this document for a copy of current IACC Standards. 6.1 General Requirements Each property shall be programmed to include an array of function spaces, with net rentable indoor area to be in the range of 80-110sf of function space per hotel guestroom. The range of room sizes will be defined on a site-specific basis in response to target market and owner requirements, but always programmed to accommodate multiple guest groups concurrently. Facilities shall include at least one ballroom plus a balanced range of meeting rooms, breakout rooms, board rooms and Nourishment Hubs® -- all set up in clustered groupings that can work separately or together, each with useable pre-function space. As an example, the programmed function spaces in a 200-room meetings hotel will include: 1 ballroom (±4,500-6,000sf / 418-558m²) + 3 large meeting rooms (±1,400-1,800sf / 130-167m² ea.) + 6 breakout rooms (±4-600sf / 37-56m² ea.) + 9 huddle rooms (±2-400sf / 418-558m² ea.) + 1 board room (±6-800sf / 19-74m²) = ±14,000-20,000sf / 1,300-1,860m² of function rooms, sectored into 3 clusters Plus: pre-function space, attributed at approximately 20% 0f the function rooms area and set up with a Nourishment Hub® for each cluster of meeting rooms. (Refer to planning concept diagram, below.) The effective use of daylighting and/or view windows is required in at least 1/3 of all meeting rooms, as well as the primary pre-function area(s) and all Nourishment Hubs® with adjacent seating. As detailed further in the Technology section, all public areas of the hotel and meetings facilities will be provided with convenient and robust Internet access. Specifics performance levels related to interior materials, lighting, acoustics and design temperature / humidity can found later in these Standards. The following minimum spatial standards shall apply: 6.2 Ballrooms and Meeting Rooms The hotel’s largest function rooms shall be designed to support various assembly requirements, ranging from plenary sessions and instructive gatherings to more festive and social events: a. Larger meeting spaces should be planned and designed for flexibility in use and capable of supporting different activities over the course of a day; for example, the space may be set up for a group wellness class or activity in early morning, a midday business meeting or banquet, an afternoon film screening, and then a social function at night b. Ballrooms shall be planned so that the primary space can be subdivided into at least two rooms and preferably into three equal room sizes (i.e. 6,000sf / 558m² ballroom = 3 x 2,000sf / 186m² rooms) 1. Operable partitions (i.e. airwalls) shall be designed to stack in pocketed enclosures with concealing doors; accordion partitions are not permitted Dolce Hotels and Resorts: Proprietary & Confidential (9/15)

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2.

c.

d.

e. f. g.

h. i.

j.

k.

Structural columns and operable partition stacking enclosures may not intrude more than 2’0”/.6m into any function room 3. No meeting room may be more than twice as long as its narrowest dimension Minimum ceiling heights requirements: 1. Meeting rooms and ballrooms 1,400-3,000sf/130-279m² = 14’0”/4.27m at typical ceiling areas and coffers, 12’0”/3.66m at operable partitions and underside of structure 2. Ballrooms larger than 3,000sf/279m² = 16’0”/4.88m at typical ceiling areas and 13’0”/4.0m at operable partitions and underside of structure All function spaces must be easily accessible from the hotel lobby and pre-function areas 1. Kitchen or banquet pantry access must be provided to all meeting spaces; such access may be partially provided through public space. Food service access to the main ballroom may not cross public space; back-of-house access ways shall include provision for acoustic separation from public room (i.e. dual door sets) 2. Barrier-free access must be provided to all function spaces Wherever possible, a separate exterior entry should be provided to the primary ballroom pre-function area, preferably connected with an outdoor function area (i.e. terrace, lawn, etc.) The primary ballroom should be designed to include a service opening sufficiently sized for vehicular access into the space (i.e. car show, large exhibits) Temperature controls within all meeting rooms, pre-function and corridors shall be integrated with building management system (BMS); refer to appendices for further information on indoor environmental requirements. Wi-Fi access and house audio speakers shall be provided in all corridors. Electrical lighting in meeting rooms shall provide for variable intensity levels; refer to appendices for proper levels 1. General lighting shall be recessed, energy efficient light fixtures. Combined with decorative ceiling light fixtures, all lighting will have dimmer controls to provide a minimum of three programmable scenes by functional zone; locate dimmer controls near primary room entry 2. Provide extra power outlets for convenient device charging by guests 3. Provide recessed floor outlets centered in meeting rooms than 1,000sf/93m², or in rooms where AV device requirements indicate floor power access to be preferred AV equipment permanently installed at larger meeting rooms will include digital projector(s), recessed projection screen(s), recessed speakers, etc. plus related connections and controls. Refer to appendices for more detail. FF&E: 1. The interior decor of meeting rooms shall create an environment conducive to business meetings and social events, with functional setups in a variety of orientation, density and uses. 2. All furnishings, accessories, finishes and decorative lighting shall provide an upscale image, be of commercial / contract quality, durable, and easily moved and maintained. Readily moveable furniture will include task chairs and classroom tables, banquet chairs and tables, and in some cases casual seating i. Storage rooms shall be located convenient to the primary meeting spaces and provide area for rolling, stacked and loose storage of chairs, tables and accessories. Storage shall not be permitted in back-of-house corridors. 3. Moveable accessories for larger meeting rooms will include items such as rolling white boards, flip charts and stands, portable bar / service stations, portable lectern, moveable AV equipment (i.e. projectors, screens, speakers.) Provision shall be made for proper storage of these accessories outside of the meeting rooms and convenient for hotel operations staff to properly support guest needs.

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[updated sketch plan pending]

6.3 Breakouts, Huddles and Board Rooms Specifically designed for small groups and focused on supporting group interaction and collaboration, these meeting spaces will have technical requirements similar to the larger rooms: a. Minimum ceiling heights required at breakout rooms (±4-600sf / 37-56m² ea.), huddle rooms (±2-400sf / 418-558m² ea.), and board rooms (±6-800sf / 19-74m²) = 9’-0”/2.75m or better, clear height b. Electrical lighting shall provide for variable intensity levels; refer to appendices for proper levels 1. General lighting shall be recessed, energy efficient light fixtures with dimmer controls to provide at least two programmable scenes. 2. Provide extra power outlets for convenient device charging by guests c. FF&E for the smaller meeting spaces will typically not be moved in and out of the rooms. As such, anticipate an array of task chairs, meeting room tables, and related accessories. d. AV equipment permanently installed will include LED/LCD flat panel television monitor with recessed speakers at ceiling and related connection point(s); provision for roll-in AV projection. 1. Board Room will have an interactive work / display panel (i.e. MondoBoard) 2. Affixed or moveable whiteboards and flipcharts 3. Storage credenza or cabinet in the room

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6.4 Theaters & Auditoriums Sloped and stepped-floor assembly rooms are generally not preferred and will not be recommended for new construction. Subject to site and market-specific considerations in renovations where existing tiered auditorium spaces exist, an auditorium space may be upgraded to become the hotel Screening Room: a. Screening Rooms should be an auditorium space for between 25 and 70 seats (appropriately scaled for locale, market demand) designed to hold movie and theatrical events, as well as business presentations. b. Provide a pre-event foyer adjacent to the Screening Room c. Provide a snack bar or small Nourishment Hub at the foyer and convenient to Screening Room; direct kitchen connection via back of house circulation is preferred. d. Provide for complete acoustic isolation from adjoining space, with a minimum of STC-60, or as otherwise specified by the acoustic consultant.

6.5 Nourishment Hubs®

One of our key brand touchpoints, the planning, layout and design of required Nourishment Hubs® should include: a. Cold and Hot Beverage array, including accessible refrigerated storage, countertop beverage display including Vivreau still and sparkling waters, coffee / espresso makers, and juice carafes b. Island countertop for tiered display of food items, changed 4x daily. 1. Provide access to power (i.e. portable induction cooking for chef preparation) 2. Provide ample concealed and lockable storage in cabinetry below or adjacent c. Daylight and exterior views wherever possible; lighting shall be designed for enhanced atmosphere, highlighting food & beverage offerings, and adjustable for varied ambiance during the day d. Robust Wi-Fi coverage, convenient power connectivity for device recharging, fixed and portable audio visual displays (TV, music, etc.) e. Seating options for informal breaks and discussion, including community table, lounge nooks, etc; materials palette combines to promote subdued acoustics f. Site conditions permitting, direct access to outdoor patio and function areas; convenient to M/F restrooms, cloak room

6.6 Pre-Function Shared pre-function spaces and corridors of appropriate scale and furnishings will provide guest access to all function rooms and support a range of activities outside the meeting spaces. a. Pre-function areas shall provide convenient guest access to primary function rooms, public toilets and coat room 1. Where possible the hotel design should provide for a separate weather-protected exterior entry and guest drop-off to the Meetings / Conference facilities’ pre-function space, allowing group attendees to arrive without traversing the hotel lobby

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b. Pre-function planning and design should provide for informal gatherings, such as communal work table, seating alcoves for 2-4 people, corners for business nomads to work alone, etc. c. All pre-function areas shall provide 100% Wi-Fi access, at least one interactive meetings directory display, and audio visual displays at Nourishment Hubs d. Primary entries to individual meeting rooms shall be provided with networked digital signage panels, to be coordinated with the hotel graphics/signage program

6.7 Public Restrooms, Coat Room Refer to requirements as outlined in the Public Areas section of these Standards

6.8 Storage The storage areas proximate to meeting spaces should be planned to be larger than typical hotels, as adequate storage will be required for meeting space flexibility (i.e. banquet chairs and tables, task chairs and classroom tables, cocktail tops and stools, club chairs, etc.) a. Storage rooms should be located on service corridors out of public view b. Minimum ceiling height in storage rooms shall be 9’0”/2.75m c. For programming purposes, allocate ±15% of net meetings space for total storage area

6.9 Technology & AV Given the range of potential user requirements that must be supported in Dolce meetings and events spaces, convenience and flexibility are of key importance. Generalized guidelines include the items below; please refer to Building Systems, Technology section of these standards for additional detail. a. 100% Wi-Fi coverage must be available throughout the meetings / conference rooms, pre-function and supporting areas b. All IT points of connectivity shall be convenient to guest usage. All system backbone and infrastructure (i.e. panels, conduits, cableways, termination points, etc.) should be designed anticipating the evolution of available technologies, communications, media and power c. Guest-accessible power receptacles must be widely distributed throughout the space via conveniently located outlets d. Each enclosed meeting space will have its own temperature sensor when networked with the building management system. Where a local thermostat is present, it shall be placed in such a manner as to discourage guest adjustment e. In addition to code-compliant ambient and emergency lighting, all meeting spaces and key pre-function areas will have tamper-proof dimming / preset scene control devices f. On a site-specific basis, the fixed AV equipment package will be selected by Dolce and developed in close coordination with the owner’s design / construction team; Dolce will develop a property-specific portable AV program with equipment list during design phases

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Recreation Amenities

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7. RECREATION AMENITIES

Note: Dolce Wellness Programs are being updated; the following standards will be revised by 4Q15.

7.1 Fitness All Dolce-managed hotels will provide on-site fitness facilities to provide guests with options in cardiovascular, strength and stretch exercise regimes. a. A fitness space shall be provided of at least 1,100sf/100m² minimum 1. Fitness facilities will include an entry foyer, fitness gym with weights and cardio equipment, a stretching area (±100sf/9.3m² min.) and at least one unisex bathroom equipped with a shower and private changing area b. Minimum ceiling height in Fitness shall be 10’0”/3m, with natural light and ventilation strongly advised (i.e. not a basement location) 1. Interior finish materials shall provide for durability, ease of maintenance, reduction of acoustic transfer to other spaces, and an uplifting sense-of-place c. Fitness equipment will be specified by the Hotel, and facilities will offer HDTV monitors and music with free-to-guest channel selection d. Floor stretching mats will be provided 1. In hotels where space and planning flexibility allows, an aerobic exercise studio should be added, with audio/visual access extended to that area e. Provide chilled filtered water and fresh towels dispensary f. Fitness facilities will be acoustically isolated (airborne and impact) from adjoining guestrooms and public areas, including those above or below; refer to Acoustics section for additional detail.

7.2 Spa The Spa will be programmed and designed in response to local market conditions. For planning purposes, the Spa program may be based upon a minimum area of ±2,500sf/235m², with the following program options: a. Entry lounge with host station, including relaxation area and retail display b. Men and Women lockers lounge and bathrooms c. Minimum six (6) treatment rooms (dry and wet) and related support, storage areas d. A relaxation oasis, potentially adjoining a co-ed whirlpool, sauna, etc. e. Salon for manicure/pedicure and styling f. Additional wellness amenities unique to the hotel (e.g. hammam, aural/aroma/chroma-therapy, etc.) g. A lap pool and/or hydrotherapy pool where spatial considerations permit

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Spa Facilities Program

[Example only … to be updated by 4Q15]

Space Description Property size

Qty

Reception / Lobby Retail Seating Subtotals Men’s Locker Room Lockers Steam Sauna Showers Toilets Urinals Sinks Storage Janitor closet Subtotals Women’s Locker Room Lockers Steam Sauna Showers Sinks Storage Janitor closet Subtotals Exercise Area Equipment Room Group exercise room Subtotals Spa Massage Skin Care Wet Treatment Dressing Area Storage Relaxation Room Subtotals Administration Office Employee lockers Retail Storage Subtotals

1 1 1

Option A - 3,700sf Less than 200 rooms

Option B - 5,700sf 200 to 399 rooms

Option C - 8,600sf More than 400 rooms

75sf 100 50 225sf

100sf 200 100 400sf

150sf 300 200 650sf

15ea 1 1 2 1 1 2

30ea 1 1 4 2 2 3

45ea 1 1 6 3 3 4

600sf

1,000sf

1500sf

15ea 1 1 2 2

30ea 1 1 4 3

45ea 1 1 6 4

600sf

1,000sf

1,500sf

1,000sf

1,500sf

1,000sf

1,500sf

1,750sf 750 2,500sf

110sf/ea 100sf/ea 100sf/ea 75sf/ea 1ea 1ea

(4) 440sf (1) 100 (1) 100 (2) 150 100 150 1,040sf

(6) 660sf (2) 220 (1) 100 (3) 225 150 200 1,535sf

(8)880sf (3) 330 (2) 200 (4) 300 175 300 2,155sf

1

120sf 115 150 385sf

150sf 115 200 465sf

175sf 170 250 595sf

1 1

1 1

Note: Associate locker rooms should be set up with comfortable lounge seating and have an environment conducive for associate relaxation. Extra space may be provided in order to promote associate wellness.

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7.3 Swimming Pool Where site conditions allow, hotel programming may provide for outdoor and/or indoor swimming pool and deck. a. Typically located close to and accessed from the hotel Fitness and Spa, swimming facilities should include a pool that provides for simultaneous use for lap swimming as well as recreational bathing b. User safety is of primary importance, with swimming / whirlpool deck to have securable access control (i.e. gate with room key reader) 1. Swimming pools should be designed with minimum—maximum depths of 36”/91cm—54”/137cm 2. Diving boards, platforms, slides shall not be permitted 3. Pool safety equipment shall be provided year round  Two (2) life rings with retrieval rope length of 1.5 x pool width  One (1) shepherds crook, a minimum of 12'/3.7m in length  Rules signage with disclaimer statements (See local Ordinance)  Anti-vortex covers for primary drains and all suction inlets  Automatic drain blockage detection relief or pump shut down device c. Provide all signage and markings, pool and deck design in conformance with local codes and regulatory standards 1. Pool coping shall have a non-slip finish, with pool depth markings and "NO DIVING" legibly displayed in 4"/10cm contrasting lettering plus "No Diving" symbol on top and on inside rim of pool perimeter 2. Measurement indicators are to be in feet & inches and metric; stenciled or painted markings are not allowed 3. Depth shall be measured 24"/60cm out from the edge of the coping, from the water surface to the bottom of the pool; depth variation from marker shall be no more than ± 2" d. Pools must have steps and handrails at the shallow end, ladder at deep end; all pool design and access provisions shall be in compliance with ADA requirements e. Pool deck shall be finished with durable stone, tile or decorative concrete surface that provides for safe traction when wet 1. Slope pool deck away from the pool edge toward walkable drain covers 2. Minimum deck area width to be 6ft/1.8m in any location f. For outdoor pool decks, sunbathing areas appropriate to the climate and locale shall be provided 1. Use landscape design to support quiet / active zones, solar exposure / shaded areas 2. A fresh water shower adjacent to pool deck is recommended g. For indoor pool areas, maximize opportunities for solar gain, fresh air, and view exposures 1. Where feasible, retractable seasonal enclosures should be used h. Provide sufficient deck area for placing stackable lounge chairs and tables 1. For planning purposes, use a minimum of 1 seat per 10 keys, with warmer climate and resort criteria higher (i.e. up to 1 per 2 keys), based on location, climate, recreational facilities size, proximity to food and beverage i. Provide a pool attendant station adjacent to primary pool area access 1. Include storage for towels issue and return, capable of being self-serve j. Provide pool deck lighting design that does not require maintenance or bulb-changing over water k. Provide audio speakers for connectivity to the hotel sound system, zoned in the case of large pool facilities l. If a whirlpool is to be provided, locate near the deeper end of the swimming pool with a minimum of 60”/152cm slip-resistant deck surfacing surrounding 1. Provide steps with handrail 2. A timed on-off / temperature control with emergency stop shall be located out of reach from anyone inside whirlpool

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m. Provide proper ventilation and acoustic separation of pool area mechanical equipment and locked treatment chemicals storage so that the guest experience is enhanced to maximum extent practical

7.4 Pool Restrooms, Lockers Convenient access to men / women toilet facilities is required for swimming pool guests. a. If the swimming pool deck is not near men / women toilets within Fitness or Spa, localized toilet facilities should be provided b. Design shall include provision for non-slip flooring, adequate lighting, privacy 1. On a site-specific basis, programming may include provision for guest lockers near pool deck

7.5 Tennis, Court Sports In resort locations: a. A minimum of one (1) regulation size (120'x60') tennis court is required 1. Tennis courts must be completely enclosed with a 10' chain link fence with lockable gate 2. Chain link fence must have attached wind screens 3. North-south orientation for tennis courts is recommended b. Provide buffer planting areas around tennis court fencing 1. Lighting for evening use is recommended and shall not create glare for hotel or F&B guests c. Provide house phone in weather enclosure and drinking fountain d. Consideration of other sporting venues is encouraged, such as basketball court, sand volleyball, bocce’, etc.

7.6 Poolside F&B a. As a minimum, an enclosed vending area shall; be provided near outdoor / indoor pools 1. Vending areas must have a minimum of one (1) soft drink machine; a snack machine is recommended b. A staffed Pool Bar / Concession should be provided in Resort locations, with food offerings dependent upon local storage and preparation capacities, seasonality and site characteristics

7.7 Games Room An indoor games room is required in urban and training-focused properties, and strongly encouraged in resort locations. a. b.

Games room should be a minimum of 200sf/19m² in area, visible and easily monitored from other public areas Games room design and acoustic qualities must minimize disruption to adjacent uses (i.e. meetings, dining, etc.) 1. If arcade games are to be included, provide increased number of convenience outlets

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Guestrooms & Suites

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8. GUESTROOMS & SUITES

8.1 Guestrooms Guestrooms are designed to support a variety of activities in an atmosphere of personal well-being: Chamber = rest and relaxation, working and in-room dining; Bathroom = cleansing and grooming; Dressing = clothing storage and dressing, grooming; Foyer = gracious and secure portal. Each of these functions shall be thoughtfully embodied in the guestroom and suite design through careful selection of furnishings, materials and finishes; provision of convenient access and control of lighting, power, technologies and indoor environment; and attention to cleanliness and durability – all with an eye to guest enjoyment. The standard Dolce hotel guestroom averages approximately 320sf/29.75m² net interior floor area, including bathroom and dressing area, with 12’-6”/3.8m minimum interior width and 9’-0”/2.74m minimum ceiling height. Each hotel should be planned to have approximately 20% of the guestrooms inter-connecting, typically a king connecting to a double. Where feasible, 1BR suites should be designed to connect to an adjacent single guestroom at the suite living room side (i.e. 2BR option). Each hotel shall have an accurate guestrooms matrix indicating type and number of accommodations, including rooms in compliance with the Americans with Disabilities Act (ADA, most recent edition). Entry: a. The Entry door will be set back from the guest floor corridor forming a clearly articulated entry threshold to the room; suggested setback is 12”/304mm minimum. 1. Provide full height metal drywall corner beads on all outside corners 2. Overhead spot light shall be used to illuminate the doorway; provide 30fc minimum illumination at lockset height 3. Compose the entry recess and door as a work of art; room numbering may be incorporated into this display b. Entry design shall incorporate RFID lockset or proximity sensor with a smart interface connected to centralized building management system (BMS) and other in-room systems. c. Room entryway will include room number plaque adjacent to door frame 1. As an upgrade, consider adding integrated electronic “do not disturb” and “housekeeping” indicators 2. Number guestrooms consecutively and in a logical sequence on each floor and stacking vertically through the hotel d. Entry doors and connecting doors between guestrooms shall be 1.75”/4.4cm thick solid core stain-grade door, code required fire rating, set in welded metal door frame and with all exposed hardware matching in quality and finish. 1. Doors will have thumb-turn deadbolts and should be able to stay open in at least 180 degree position without FF&E interference, with floor or wall-mounted door stop positioned to reduce tripping hazard 2. Door hardware will include three (3) hinges per leaf for doors up to 84”/213cm tall (four (4) hinges for taller doors), and recessed door closer (or spring hinges where required by local code), with appearance and finish coordinated with door lock hardware 3. Provide perimeter frame and threshold sound seals, with the door rated at STC60 4. Provide peephole with interior cover, mounted as required by code. e. View angles shall be considered, including first impression of the room, privacy of bathroom area, TV / media sightlines and outdoor view from within chamber, etc.

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f.

Where applicable, suite lock-off corridor doors will include electronic or hydraulic hold-open hardware integrated with the building life safety system. g. Bathroom, closets and room divider doors may be hinged or sliding, subject to Dolce review of proposed door design and materials, operating hardware and finishes. 1. Hollow core doors and/or knock-down door frames will not be accepted in any location h. Provide one master “all on/all off” power switch adjacent to entry door inside the room; key-card insert device is acceptable. Bathroom: Our idea of a quality bathroom experience: water delivered at the proper temperature, pressure and flow rate, easily controlled by the guest; intuitive plumbing fittings and accessories, pleasant to see and touch; lighting that provides proper illumination for cleansing and grooming; linens and amenities that help each guest feel special. a.

b.

c.

Vanity: 1. Vanity shall be solid surface, set such that the top edge of the sink is a minimum of 33”/84cm above the finished floor. i. The vanity horizontal surface should be a minimum of 1’-8”/51cm deep x 4’-0”/122cm wide; as optimum lay-down surface is desired, 5’-0”/152cm width preferred ii. Horizontal vanity surface to be of ¾”/1.9cm thick natural stone or other durable material (1.5”/3.8cm face) plus 4”/10cm back splash and side splashes where warranted 2. Sink shall be under-mount and porcelain finish; fittings shall be polished stainless steel finish, providing 1.5gpm 3. Vanity-related storage must be convenient to guest use: i. Under the vanity, provide open shelves and/or drawers for storing two sets of terry (i.e. towels, washcloths); minimum shelf depth is 16”/40cm ii. A minimum of one towel bar is to be within arm’s reach or integrated with the vanity 4. Provide a wall mirror of at least 10sf/1m², set in decorative frame and affixed to wall with tamperproof mounting i. Provide one magnifying / make-up mirror 5. Provide minimum of 50fc lighting above the vanity and placed to illuminate the guest face surface (i.e. sconces flanking mirror plus one overhead recessed light preferred) 6. Provide quad power outlet with at least one 110v duplex GFI receptacle in an easy-to-reach location; coordinate switch and outlet locations as a designed element. Toilet / Water Closet: 1. Wherever possible, the toilet should be enclosed; toilet cabin shall be no less than 3’-6”/1.07m wide 2. Toilets must be low-flow in function (1.1gpf), elongated bowl and comfort height i. Provide single-roll toilet paper holder, plus storage capability for an additional roll 3. Toilet compartment must be independently vented at 30cfm minimum 4. Lighting within toilet cabin shall be a minimum of 30fc; occupancy sensor switching is encouraged 5. Flooring should be of stone or ceramic tile, with 4” stone/tile base provided at the perimeter 6. Provide one accent wall within toilet cabin (i.e. contrasting wall covering or paint) 7. Provide one discreetly located 4” floor drain and slope the floor accordingly. Showers and Tubs: In newly constructed hotels, Dolce will require single rooms to have showers in a minimum of 70% of the rooms (tub/showers in 30% maximum); double rooms will typically include a tub/shower. 1. All showers should be elongated in shape, with no interior dimension less than 36”/91.4cm i. Shower cabin should be fully enclosable.

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2.

d.

The area adjacent to the shower or shower/tub should provide adequate space to undress or groom, while accommodating two towel bars, two robe hooks, a shower stool/bench and convenient reach to bath amenities 3. Provide wall niche or secured ledge for soap, shampoo, etc. 4. Shower and shower/tub enclosures shall be of either natural stone or ceramic tile, set to drain efficiently and minimize environment for mold and mildew. i. Shower floor surfaces must be anti-slip with adequate drainage ii. Provide curb or stone threshold to assure proper drainage and water control at the shower entry. 5. The shower fittings shall be equipped with an adjustable overhead shower plus a hand-held shower with diverter valve; all shower heads shall operate at 2.0gpm maximum flow i. Hot and cold water controls and mixer/diverter controls shall be located within easy reach of the shower entry ii. Fittings and accessories shall of polished stainless steel finish, pleasing to the touch and intuitively easy to understand for guest operation and convenience iii. Recommended showerheads: Speakman #S-2252-E2, or Kohler “Awaken” #B110 6. Enclosed showers shall have a recessed overhead light, water-resistant and independently switched i. Provide an individually vented fan at no less than 30cfm or per code requirement ii. Switched control of fan shall be ganged with lighting switch convenient to shower Bathroom General Notes: 1. Each bathroom wet area fixture shall have individual shut-off valves discretely placed and conveniently accessible 2. Minimum ceiling height in the bathroom is 7’-6”/229cm; wherever possible, a typical bathroom ceiling height of 8’-0”/244cm is encouraged 3. Flooring in the bathroom is to be of natural stone or equivalent, thinset installation with antimicrobial sealer and provided with an anti-slip surface finish / treatment i. In cold climates, consider radiant heating below stone flooring

Dressing Area: Where possible, our guests should have a refined space and furnishings to store and select their belongings. More than a hallway, the dressing area should provide the flexibility for the guest to unpack for their stay, or not…and to easily find and use the accessories to make their stay complete. a.

The closet or wardrobe shall include ample, functional storage space and drawer area to accommodate two guests for at least three nights 1. Include a minimum total of 40”/101.5cm hanging length, at least 1/3 clear below for full-length hanging (trousers, long dresses) 2. Include at least three (3) drawers, min. 1.7cu.ft./.05m³ each, typically at least 16”/40cm deep i. Bi-fold doors are not allowed ii. Space for an iron and ironing board must be provided iii. Provide space for a laundry bag, slippers and a clothes hook. iv. Provide space for a rolled exercise mat 3. Provide at least one full-length mirror 4. Provide a securely mounted, battery powered digital safe, large enough to accommodate a typical laptop computer 5. Where feasible, provide one open or see-through drawer so that personal items can be neatly stored remaining visible 6. If wood veneer wardrobes are used, wood veneer is required over a dimensionally stable engineered wooden core appropriate to the property locale and climate 7. Door and drawer hardware shall be selected for durability, secure attachment, and tactile quality as well as appearance Dolce Hotels and Resorts: Proprietary & Confidential (9/15)

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b.

c.

8. Closets / wardrobes should have internal lighting with door-opening activated switching 9. A duplex power outlet must be convenient to the guest’s use for ironing Where space allows, the dressing area may include a makeup counter with mirror and bench 1. The counter may also act as the place to hold carry-on luggage or unload 2. If used, the bench seat should be 17-19”/43-48cm above finished floor, soft / cushioned and of durable upholstery i. Bench feet shall have durable glides to prevent floor scratching ii. Provide task lighting, 50fc min. Where space allows, the guest pantry/refreshments center should be located close to the dressing area 1. Pantry shall accommodate the mini-bar/refrigerator, coffee maker/teapot, glassware and drink tray, ice bucket, etc. 2. Space may be reserved for retail / honor bar selection 3. Functionality and ease of guest use are important in this area: provide sufficient room to prepare refreshments, convenient access to power, adequate lighting i. Internal surfaces should be impervious to liquids ii. If glass shelving is used, glass must be ¼” min. laminated safety with beveled edges 4. Refreshments center may not be located in the bathroom

Chamber: The guestroom chamber supports many functions: sleep and relaxation, work (from various guest postures), access to entertainment and in-room dining. a.

b.

The standard guestroom chamber shall have minimum clear interior dimensions of 12’-0”/3.66m wide, 15’6”/4.73m deep, 9’-0”/2.74m high i. The entire floor area of the chamber must be at one finished level ii. All walls, ceiling and floor shall be plumb and level iii. Textured plaster (“popcorn”) ceilings are not permitted iv. Guestroom window sills shall be no more than 30”/76cm above finished floor v. Operable windows are strongly encouraged for natural ventilation; window opening limiters will be required, allowing no more than 4”/10cm opening Bed: Single Bed (Hotel King mattress 72”x80”/183x203cm); Double Bed (Queen 60”x80”/152x203cm); and for portions of the European market Two (2) Twin XL (39”x80”/99x203cm) 1. All mattresses to be eco-friendly, non-outgassing 2. Provide an ergonomically-designed headboard, allowing for a range of positions (i.e. lounging, laptop working, TV watching, etc.) i. Additional back supports, fixed or movable should be considered to promote multi-directional lounging 3. Mattress, foundation and frame shall be designed to allow for cleaning under the bed and provide adequate kick space for guest comfort and utility i. Typical top-of-mattress height above finished floor should be coordinated with the seating height(s) within the room (i.e. enabling multiple guest seating at same level for in-room dining, socializing) 4. Easily accessible room controls, power outlets and connectivity shall be provided i. Master “all-on / all-off” switch at each side of a king bed and centered between two queen or twin beds (i.e. three-way switched with entry area master power) ii. Provide at least one wall power outlet not occupied by FFE power cords, with USB connectivity and useable by the guest while occupying the bed iii. Power and data connectivity can be provided within a FFE/jack-pack solution at nightstands or headboard

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iv. One hardwired two-line telephone should fit on nightstand top Lighting fixtures at the bed should be selected to provide task / reading light, decorative / ambient light or ambient light; fixtures can be switch or locally controlled 6. Nightstands and/or headboard design should consider storage areas for small items such as reading glasses, remote control, a note pad or a magazine. Desk: an ample desktop or task surface is required, typically about 8sf/.75m² in size (4sf/.37m² min. clear work area) 1. Provide conveniently located task lighting and power / data outlets (i.e. jack pack) i. Task lighting shall deliver 50fc minimum at work surface ii. Desk should accommodate one wireless two-line telephone 2. A rolling task table may effectively serve as desk and also be used as a dining table; consider providing an adjustable height feature 3. Room layout should enable guests to sit at the desk and have good sightlines to the TV 4. Provide a durable, adjustable, ergonomic task chair on rolling casters 5. Storage drawer(s) should be provided in or convenient to the desk area 6. Other innovative arrangements that support intuitive work and entertainment functionality will be considered (i.e. a unique chaise with oversized adjustable arm tray, a lap desk for working from the bed, etc.) Media: each typical guestroom will be equipped with at least one flat panel television 1. Provide a 42”/1.1m minimum diagonal measure HDTV monitor with front-firing speakers, mounted with adjustable wall bracket and cable sleeve i. Use an isolating bracket to avoid structural acoustic transfer to adjacent rooms 2. Provide HDMI, USB, RCA and power connectivity box connected with TV and within convenient guest reach 3. Where possible, provide a horizontal surface or shelf near TV and connectivity box to support guest devices Soft goods: 1. Every guestroom window shall be provided with manually-operated window treatments, including sheer and black out shades; where feasible, provide drapery pockets to the side 2. All furnishings shall be made without added urea-formaldehydes in wood products, laminates and adhesives; furniture should be capable of being GreenGuard certified 3. All upholstery fabrics shall be commercial grade and properly fire-rated 5.

c.

d.

e.

8.2 Suites The number, type and layout of suites within the overall room mix of each property will be site-specific; Dolce prefers a ratio of 10 % suites, with a minimum requirement at 5% of the total key count designed as suites. Suites will comprise additional room modules or partial modules, depending upon building geometry:  One Bedroom (1BR) Suite = 2.0 – 3.0 room modules  Executive Suite = 1.5+ room modules  Large Suites (Deluxe, Premium) = 3.0 – 4.0 modules, including 2-bay living areas or specialized living + office / den setup, kitchenette, powder room, etc.  Presidential Suite = 4.0 – 6.0 modules, including gracious living area, 1-2 en suite bedrooms, separate kitchen access (catering), etc.  Conference Suites = 2.0 – 3.0 modules (1-2 for meeting table, seating, etc. + 1 for bedroom and bath, with bath access from both spaces) and include. Where possible, Suites should be planned with connecting Guestrooms adjacent to the suite living area, enabling two-bedroom functionality if needed. Dolce Hotels and Resorts: Proprietary & Confidential (9/15)

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Suites will typically employ all the requirements listed for Guestrooms, above, and include upgraded amenities and design features, such as: a. Upgraded bathrooms 1. Four fixture bathroom: soaking tub plus gracious shower 2. Enlarged spa treatment shower with remote speaker and control 3. Electric mirror with embedded TV, audio, IT 4. Steam shower b. Well-appointed dressing area (i.e. grooming countertop, “his & hers” closets, etc.) c. Specialized living room furnishings and layout (wet bar, powder room, etc.) d. Multi-media / entertainment upgrades e. Separate foyer / vestibule to corridor Dolce will work closely with the owner and developer to assure the best balance of facilities programming and potential market demand.

8.3 Guest Lounge Dolce-managed hotels with a floor level designated for premium guest accommodations (e.g. “concierge level” or “executive floor”, etc.) may have a dedicated guest lounge area. Typically comprised of 2-4 guestroom modules, a guest lounge should provide an upscale appearance and be a functional amenity to the hotel. Furnishings, finishes, lighting, IT and AV should be able to support a range of activities, including check-in / check-out, light food and beverage display (i.e. with pantry), social gathering or quite time.

8.4 Corridors & Service Areas Guest floor corridors provide access to, and safe egress from guest accommodations, provide for ease of wayfinding, and appropriately transition the ambiance from public areas to the domain of private quarters. a.

b.

c.

Guest floor corridor width shall be a minimum 5’-0”/1.52 m clear (6’-0”/1.83m preferred) 1. Corridor ceiling heights shall be a minimum 7’-6”/2.29m above finished floor (8’-6”/1.59m preferred) 2. Fire suppression sprinklers are required, with supply piping concealed and access panels designed to blend into ceiling / wall design 3. Dead-end corridors may not exceed 20’/6.1m 4. Visual interest shall be included in long, straight corridor runs (i.e. entry offsets, ceiling coves, floor patterns, etc.) Access to at least two exit stairs and provision of life safety equipment, emergency lighting and enunciators, signage and lighting levels in all guest floor corridors shall be per local building codes 1. Energy efficient luminaires (i.e. LED fixtures) should be used wherever possible 2. Opportunities for natural daylight in the corridor should be developed as much as possible 3. Lighting level controls shall be centralized to engineering and not adjustable by guests 4. Egress stairwells shall be finished to a level acceptable for public use (i.e. walk up/down in lieu of elevator) Passenger elevator lobbies should be designed to accommodate an interesting array of furniture, mirror, artwork, signage, etc., as space permits. 1. Enhanced ceiling and lighting shall be provided 2. Provide for a house phone on shelf or console

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d. e. f. g. h.

i.

j.

k.

Corridor temperature and ventilation controls shall be networked for control by Engineering, not adjustable by guests Provide 110v/20a power outlets every 25’/7.6m in the hallways Wi-Fi shall be available in all guest floor corridors; placement of Wi-Fi devices will be coordinated with Dolce, the design team and the lead IT consultant Corridor materials and finishes shall be designed to have an upscale image and selected for durability and ease of maintenance as well as character Housekeeping and Storage vestibules shall be provided at all guest floors, adjacent to service elevator(s) and not visible to guest: 1. A lockable service area of 70sf/6.5m² minimum (100sf/9.3m² preferred) shall be provide for room attendant cart storage, linens and supplies storage; adjacency to service elevator(s) is preferred 2. Minimum service elevator lobby width is 9'-0"/2.74m (10'-0"/3.05m preferred) 3. Provide impact resistant material to at least 5'-0"/1.52m above finished floor on doors and on corners subject to cart damage 4. Housekeeping and storage should contain access to a soiled linen chute, minimum 24"/.61m in diameter; the soiled linen chute should connect all levels of the hotel, and if possible discharge directly into the soiled linen area of the laundry/housekeeping room 5. All housekeeping and storage rooms shall have motion detectors, networked with the building management system 6. Where possible, a utility sink shall be provided in the house keeping room 7. In order to meet Dolce’ sustainability goals, consideration should be given to ensure the functionality of trash and recyclables collection Electrical, Telephone and Low Voltage (E/T/LV) closets will typically be provided on alternating floors; closets should be sized in coordination with Dolce, the A/E team and the lead Technology consultant. 1. E/LV closet design should take into consideration the rapid speed of technological progress and the need to “future-proof” the property for technological change. For initial planning purposes, consider 42sf as an absolute minimum. Refer to Technology Standards for additional detail 2. Access to E/LV closets may be from either the service lobby or the guest corridor; if access is from the corridor, the access door should be discreetly coordinated with the interior design and surrounding finishes 3. E/T/LV closets should be fully lockable and spaces should be well ventilated and supplied by continuous environmental control A guest pantry shall be provided on each guestroom level 1. The minimum requirement is for an ice maker / dispenser in a room with door and closer and sized and arranged to minimize noise disruptions to the corridor and guestrooms (50sf/4.65m² minimum); ice maker should be sized for 125lb/24hr. In hotels of fewer than 40 keys per floor, the pantry may be provided on alternating floors. 2. Site-specific and as space permits (i.e. 90sf/8.37m²) additional appliances and furniture items may be part of the guest pantry offering, including: o Styled vending machines for an expanded hotel mini-bar offering o A counter top for display of complimentary fruits, newspapers, etc. o A filtered water dispenser o Napkins, cups and plates made from recycled paper, utensils made to be compostable o Integrated garbage/recycling containers, with instructions for waste management posted o Casual seating where space allows 3. Provide high quality finishes and creative lighting, designed for functionality and to showcase the items offered 4. Use antimicrobial surfaces for counters and surfaces that may come into contact with food A guest laundry room must be provided in resort and/or destination hotels for guest use

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1. 2. 3. 4. 5.

Guest laundry room shall contain a minimum of one (1) each residential washer and dryer o Provide adequate lighting, ventilation and fire protection; provide sloped floor with drain Provide a minimum 48"Lx22"Wx34"H/122x56x86cm built-in solid counter finished in wood or stone; plastic laminate shall not be used The guest laundry is required to be located in an enclosed room convenient to guestrooms o Guest laundry access via lobby areas is not acceptable Provide appropriate signage for guest operating instructions Provide a wall-mounted, coin operated laundry supplies dispenser, and antibacterial spray for guests to use on folding surfaces

8.5 Model Rooms A mock-up installation of the most typical king guestroom and adjacent partial guest corridor will be required for Owner / Developer and Dolce review prior to completion of Interior Design contract documents and commencement of hotel FF&E procurement. Where practical, additional mock-ups of the most typical suite and double room, plus a partial mock-up of key food & beverage character are also advised. a. The target dates for model room(s) design documentation, purchase / installation, review and approvals will be agreed upon in advance with Owner/Developer, Architect and Interior Designer. Primary criteria for review will include: room layout and design; selection of materials, finishes, and FF&E; functional quality and budgetary effectiveness. b. Following Owner and Dolce review of the model room(s) Dolce will issue written directive that the rooms are either accepted as viewed, are accepted subject to modifications, or are not accepted and must be redesigned. c. Model rooms work area must be secured at all times throughout model room(s) construction and installation, and completed and furnished rooms must remain lockable and viewable during the construction phase. d. Upon Owner and Dolce acceptance, the model room(s) will serve as reference for contractors regarding quality standards expected on the project.

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Back of House

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9. Back of House

9.1 Offices Administrative Offices To a large extent, the need for front office functions’ adjacency to a front desk will have been supplanted by self-check-in procedures and the Reception / Host’s Table arrangement. Therefore, administrative and executive offices which have typically been located near the front desk may be reduced in scope and located in another readily accessible area of the hotel. When the administrative offices can be consolidated into a single suite, open office planning may be considered for various personnel and functions. Refer to the Dolce prototype program in the appendices for area requirements. a. Private and secured offices will be provided, as a minimum, for: human resources director, front office manager, reservations manager, controller, F&B internal audit, and cashier (including drop safe) b. Open office planning with workstations will be considered for reservations agents, AR / AP clerks, assistant controller / administrative assistant, human resources assistant, F&B / events managers, and command center personnel c. Accounting offices may be located separately from general administrative offices, dependent upon space d. Provide proper ambient and task lighting at all office spaces and workstations; wherever possible, provide for daylight with views to the outside e. Finished ceiling height shall be no less than 8’-0” 1. Any walled corridors shall be 4’-6”/1.37m clear width, minimum f. Provide space for storage, staff coats, first aid supplies and a fire extinguisher 1. Provide lockable file storage space adjacent to the controller’s offices, 120sf/11m² minimum g. Partitions surrounding administrative offices and workstations shall be designed to reduce noise transmission to public and guest areas, as well as adjacent office uses h. Provide private offices with individual adjustable thermostats and open office areas with networked thermostat Executive Offices When possible, consolidate executive offices with other administrative offices and provide separate entrance for hotel guests and public visitors. a. Within the Executive Offices, the General Manager, Director of Sales, Director of Food and Beverage must have private, lockable offices b. Provide additional workstations / office space for the Administrative Assistant / Receptionist, Revenue Manager, Sales Team and Events Coordinator(s) at a minimum c. At a minimum, the Executive Offices shall include a reception area with seating space for two guests. 1. Provide at least one workstation with printer/fax/copier combination for the GM’s assistant d. Signage / way-finding devices making the Executive Offices clearly accessible to guests must be provided e. Provide a lockable storage closet accessible from the General Manager's Office; use 30sf/2.8m² floor area minimum for planning purposes f. Provide CCTV connections in the General Manager's Office g. Partitions surrounding enclosed offices and workstations shall have acoustical ratings in conformance with brand standard acoustics levels; refer to appendices for detailed information Dolce Hotels and Resorts: Proprietary & Confidential (9/15)

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h. Provide one quad power outlet adjacent to each desk location plus duplex outlets per code, with at least one duplex on any wall 8’/2.44m or longer i. Provide one telephone and two data connections at each desk/work station and one additional direct outside line in the general manager's office j. Provide proper ambient and task lighting at all office spaces and workstations; refer to appendices for detailed information on lighting levels k. Provide for appropriate acoustic separation within office areas and between offices and public and guest functions; refer to appendices for additional information l. Provide private offices with individual adjustable thermostats and open office areas with networked thermostat Guest Safe Deposit The Guest Safe Deposit room must be accessible to guests (e.g. adjacent to the reception area of the executive/administrative offices), with access to this room controlled and visible to hotel staff. a. Guest views to other BOH areas should be limited b. Guest Safe Deposit boxes should be provided at the rate of one (1) for every ten (10) rooms c. Individual safes are provided in guest rooms; therefore, provide only larger boxes for guests to accommodate larger items that will not fit in the room safe (i.e. items larger than 16”x13”x9”) d. Provide a work counter at 42"/107cm above finished floor in guest safe deposit area. Provide an 110v/20a duplex receptacle above the work counter e. The door to the safe deposit room from the lobby will have an electric strike controlled from the executive office receptionist station f. At minimum, provide CCTV access and a security camera to cover the door to the Guest Safe Deposit room g. Provide forced-entry resistant walls and ceiling around the Safe Deposit Room Cashier a. Provide a minimum of two work stations in the counting room; additional stations may be required for larger hotels or hotels with several food and beverage or retail outlets 1. Each counting station is a 42"x24"/107x61cm counter separated from the adjacent station by a low screen partition 2. Provide a cash drawer safe in the counting room and a drop safe between the counting room and the cashier's office; provide a general cashier's safe in the cashier's office b. The counting room and adjacent cashier's office will be provided with forced-entry resistant walls and ceiling c. Access to the counting and cashier’s room will be by card key via a security door with viewer, CCTV, and a duress alarm d. Provide one quad power outlet adjacent to each desk location plus duplex outlets per code, with at least one duplex on any wall 8’/2.44m or longer e. Provide one telephone and two data connections at each desk/work station

One Touch command center The One Touch center is located on-site and houses the Hotel’s telephone and reservations systems, including guest services and in-house work directives.

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a. Configure the Command Center as a separate but open area with individual work stations for each operator b. Provide a continuous counter 30" deep and 29" AFF, subdivided into work stations for the operators. Each work station must be a minimum of 4’-6” in length and have a built-in drawer c. The Command Center will contain the following equipment: 1. Operator's console and PMS unit at each work station 2. CPU 3. Two way radio system base station/transmitter 4. Public area background sound system controls and guest paging microphone d. Locate the reservations room adjacent to the Command Center with acoustic separation as required by brand standards; refer to appendices Server Room The server room is a central point at which the central processing units and controls for all communicating and specialized hotel systems are gathered. a. Provide adequate cooling and ventilation to counteract equipment loads with separate thermostatic control; refer to Mechanical section and Technology standards b. Provide a UPS system in accordance with Technology Standards (i.e. capable of thirty (30) minute minimum run time; refer to Technology Standards c. Provide one wall-mounted telephone d. Refer to Technology section of these Standards for system specifics; in general, systems will include but may not be limited to the following: 1. PMS - Property Management System 2. Central Reservation System 3. POS - Point of Sales System 4. Spa System 5. Sales and Catering System 6. Guest Services System 7. Food & Beverage Purchasing/Inventory System 8. Financial/Back Office System 9. Customer Relationship Management/Marketing Systems 10. Revenue Management System 11. Computerized Maintenance Management 12. Energy Management System 13. Business Intelligence System/Data Warehouse 14. Payroll/Timekeeping System 15. Human Resources System 16. Uniform Inventory/Tracking System 17. Office Automation 18. Telephone System 19. Call accounting 20. In-room Services, such as TV, interactive guest services, internet access e. Provide Wire management and cabling, both to and from other areas of the property, and within the computer room. Wire management includes separating wires and cables where such separation improves or preserves the integrity of individual system operation. Within the room, wires and cables must be safely located to avoid unintentional damage or disruption, but allow reasonable access for service.

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9.2 Employee Facilities Dolce associates should have spaces and services that fully support their peak performance while on-site. The employee entrance, team lounge and changing rooms, as well as their in-hotel work areas, should all be designed and fitted to support our associates’ sense of well-being and inspired performance of their responsibilities.

Exterior & Arrival a. A distinct staff entry should be provided, preferably not in conjunction with the hotel loading dock 1. Create a sense of arrival with awning or canopy, proper lighting and signage b. Wherever possible, provide for an outdoor associates’ break area 1. Use landscape, building screening and site furnishings to provide for visual privacy c. Wherever possible, support sensible transportation initiatives 1. Provide a bicycle rack adjacent to the employee entrance

2. 3.

Support carpooling, public transportation, etc. Designate employee parking areas, including specialized recognition (i.e. associate of the month)

Associates’ Changing Rooms Changing rooms for Dolce Associates will be planned and designed to create a sense of well-being throughout the day. In the early design phases, Dolce will provide design criteria for each hotel’s employee team facilities in response to local market conditions and with flexibility to accommodate potentially changing labor conditions. a. Provide separate changing rooms with sanitary facilities for both men and women, together with either a common locker room for secure personal storage or lockers within each changing room. 1. For general planning purposes, changing and locker rooms should be planned at a ratio of approximately 6sf/.56m² per guestroom 2. Based upon using a semi-automated uniform /clothing retrieval system, individual lockers should be provided at one (1) locker per two (2) guestrooms; lockable enclosure to be 15''Wx15"Dx15"H/38x38x38cm minimum b. Changing rooms shall each have a vanity top or shelf with large mirror and good lighting to enable employees to groom properly when changing clothes (before or after work shift) 1. Provide at least one sink this area, with at least one GFI receptacle c. Install full-length mirror near exit from locker rooms to provide employees with a view of their complete appearance as they leave the room d. Sanitary facilities for both men and women shall be in accordance with local codes. Dolce-required minimum fixture type and numbers shall be: Water closets Men, 2 min. Women, 2 min. Urinals Men, 1 -Lavatory Men, 2 Women, 2 Shower Men, 1 Women, 1 e. Showers shall be individual shower stalls plus drying space with bench and towel hooks, not opening onto common dressing area f. Toilet enclosures shall be metal with baked enamel finish, raised from floor for ease of maintenance g. Provide GFI receptacles at lavatory countertops, plus sufficient power access points for staff device charging Dolce Hotels and Resorts: Proprietary & Confidential (9/15)

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h. Provide space for towel storage and soiled linen bins adjacent to the lockers i. Provide one house phone adjacent to the changing room entrance

Associates’ Lounge The team lounge shall be designed as an attractive and pleasant space and should be able to support multiple functions, from informal café and lounge, to staff meeting and training space. a. For planning purposes, provide a minimum of one (1) associate dining seat for every five (5) guestrooms; provide daylight to the lounge where possible b. Audio Visual and IT/HSIA shall be provided 1. One HDTV display shall be secured to the wall or ceiling to be visible from all parts of the room; the TV should allow for display of training and other informational material c. Provide space for roll-in white board and other presentation / training material. d. Provide dedicated wall area associate announcements and agencies/labor publications e. Hot food will not be prepared in the associates’ lunge, aside reheating of items that employees bring themselves 1. Minimum appliances to be provided will include: refrigerator, microwave, double bowl sink, and dishwasher with countertop for food prep 2. Provide an employee coffee maker/machine, filtered hot/cold water dispenser, plus vending machines for beverages and snacks / packaged food f. Employees will be encouraged to use reusable, washable glassware and dining ware; provide storage and shelving for dining ware and related supplies g. The countertop should be an antimicrobial material with a 4” backsplash and side splash with quad GFI receptacles provided every 6’-0”/1.8m, or per local codes h. Provide sloped floor with drain discretely located i. Minimum ceiling height is 8’-0”/1.44m (9’-0”/1.74m preferred) throughout j. Refer to appendices for information on appropriate acoustic separation and acceptable light levels. Human Resources The Human Resources office may be located near the associates’ facilities and not necessarily within hotel Administration offices. a. Provide a lockable office for the director of human resources, plus a minimum of two work stations (one for an administrator plus one for staff testing and training materials) b. Provide a lockable closet for storage of the administrator’s coat, office supplies, training materials and any filing requirements c. Provide guest or applicant seating space for two people adjacent to the administrator’s desk 1. A copy, fax and scanning machine should be provided in this area 2. Provide a First-Aid station that permits the secure storage of medical supplies and basic medications d. The associates’ time clock is typically located adjacent to the employee entry and security office; uniform issue and team lockers may be located in this area also, subject to review by Dolce

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9.3 Housekeeping & Laundry

Housekeeping Housekeeping must adjoin the Laundry and includes linen receiving and storage, shelving, a cart loading area with workspace, and office for the Head of Housekeeping. a. Corridors servicing Housekeeping should be 5’-0”/1.52m clear, minimum; partitions in corridors subject to heavy cart traffic should be concrete block construction 1. All primary and secondary back-of-house corridors shall have two continuous 2x6 unfinished wood rub rails located at base and approximately 36"/.91m A.F.F. b. Provide devices to hold doors in fully open position where there is a high degree of traffic and movement of hotel supplies, food and/or linens c. Provide for distribution of guest room linens and expendables (soap, toilet paper, etc.) from the Housekeeping area to the guestroom floors; restaurant and kitchen linens to be provided by the same means 1. Housekeeper's office shall be located to supervise the entrance and the issue window d. Provide storage area for housekeeper carts at a ratio of 1 cart per 17 keys e. Provide storage for cleaning supplies and equipment, and make them easily accessible from the corridor f. Provide separate secure storage areas for guest amenities/collateral 1. Provide an impact resistant enclosure for mini-bar and liquor storage at this location g. Provide lockable space in or near housekeeping for Lost and Found storage (20sf/1.9m² minimum), a flower refrigerator (10sf/.9m²), and cots and cribs (60sf/5.6m²) storage h. Provide a First-Aid station that permits the secure storage of medical supplies and basic medications Laundry In early project phases, Dolce will to decide if production laundry, terry and/or linens, will be done on-site or outsourced. When production laundry is done outside the hotel, the soiled linen room must be sized to handle the sorting, packing and storing of a two-day linen supply in carts for transport to the outside laundry. a. An express laundry that is able to accommodate incidental hotel washing and drying as well as on-call guest laundry is a minimum requirement for all hotels b. Uniforms requiring dry cleaning and all guest dry cleaning will be sent off-site c. If the soiled linen area is not an integral part of the laundry, there must be enough floor space to hold a full day's supply of guestroom linen (60sf/5.6m² minimum) plus space for loading laundry carts d. Laundry should be located adjacent to Housekeeping, with direct access to the receiving area for delivery of clean linen into the linen room 1. Provide devices to hold doors in fully open position to facilitate movement of laundry carts e. To reduce noise avoid locating Laundry under or adjacent to principal public venues 1. If unavoidable, eliminate transmission of objectionable sound, vibrations or odors to guest areas 2. Acoustical ratings shall be in conformance with brand standard acoustics levels f. Provide means of moving the largest piece of laundry equipment in and out of laundry room without major disassembly of equipment, demolition of building structure or excavation g. Provide adequate drainage and non-slip flooring in all laundry facilities h. Laundry equipment shall be selected based upon performance, energy efficiency and reduced water usage 1. Where feasible, grey water recovery should be incorporated into the on-site laundry design i. Provide ambient and task lighting at all office spaces and workstations in accordance with brand standard minimum lighting levels

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Uniforms The size of uniform storage and retrieval will be in direct proportion to size of the property and the number of employees, utilizing semi- or fully automated rack / retrieval system; typically uniform cleaning will be provided off-site. a. Provide storage based on one uniformed employee per two guestrooms, one uniform per employee b. Provide handheld portable steaming equipment in the express laundry area to permit last minute touch ups of uniforms.

9.4 Food Storage and Preparation General Requirements All BOH food service areas, including kitchens and storage facilities, will be designed by a recognized food service consultant approved by Dolce. a. All equipment must be manufactured and installed to National Sanitation Foundation (NSF) and Underwriter’s Laboratory (UL) standards b. All equipment shall be Energy Star Certified, where applicable c. With the exception of exhibition kitchens, direct sight lines between any food preparation area and the front of house are unacceptable d. Provide for janitor’s closets either within or adjacent to all kitchens 1. Janitor’s closets must include a mop basin, supply shelf, and mop and broom holders e. Within the main kitchen, provide for a Chef’s office, 60sf/5.6m² minimum f. Provide hand wash stations in all food preparation areas as required by code g. Where kitchens are adjacent to public and guest spaces, provide for acoustic isolation of equipment and rooms; refer to Acoustics section for additional detail h. Provide ambient and task lighting at all workstations in accordance with brand standard minimum lighting levels i. Structure and Drainage 1. Provide poured concrete bases in food prep areas 2. Provide water proof membrane below all finished floor material in areas where the kitchen is above occupied spaces 3. Provide non-slip surfaces throughout the kitchen 4. Provide floor drains for floor cleaning. Slope all kitchen floors to drain 5. Waterproof all floors where kitchens are over habitable spaces 6. Provide smooth, level, trowel-finished depressions for stainless drain troughs and drip pans 7. Trough gratings will have openings of not more than 1"x1"/25x25mm and be constructed of aluminum with stainless steel seats. Use silicone sealant at perimeter joint 8. Provide trough drains along the front edge of all ice machines extending approximately six inches beyond the bin opening on either side 9. Construct all walls in contact with, or within 18"/46cm of any cooking equipment (including hoods) of non-combustible, non-deteriorating heat proof materials. Exposed gypsum board is not acceptable in kitchen areas 10. Wall finishes must be washable, with a 4”/100mm coved base to match the floor finish material 11. Provide stainless steel corner guards in kitchen and serving areas 12. Minimum finished ceiling heights should be 10’-0”/3.0m j. Utilities Dolce Hotels and Resorts: Proprietary & Confidential (9/15)

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1. Provide valves in all water, steam, condensate, gas lines, etc. to isolate each piece of equipment for service 2. General water pressure in kitchen areas should not exceed 50 PSI; water pressure for dishwasher and/or glass washer should be 25 PSI maximum 3. Provide all horizontal piping lines, exposed to the room, which are extended and connected to equipment, at the highest possible elevation and not less than 6"/150mm above finished floor to provide clearance for cleaning. Conceal all vent piping for waste lines 4. Locate grease traps outside of building or set flush with floor if dictated by local code 5. Furnish and install drain lines from cold storage room evaporators to floor sink or hub drain locations 6. Insulate drain lines from cold storage room or ice bin drains 7. Provide all fuel gas supply lines with strainers, or approved filters, before running to equipment 8. A utility raceway is a recommended part of the food services package(s), allowing for the easy movement and exchange of equipment in the future 9. At the perimeter of all bar dies, provide "wire-mold" raceway, complete with master on/off switch, duplex outlets, cover plate, night lights (with switch) every 12" with a 7 watt clear lamp 10. All receptacles in kitchen areas to have GFI circuits 11. Provide lock-out device on circuit breakers controlling exhaust and make-up air, fire protection, ice makers and refrigeration systems 12. Provide factory assembled remote and cold storage room compressors with factory mounted control panel complete with a main disconnect, individual circuit breakers or fused disconnects, relays and time clocks all wired and run in an approved wireway for a single point power connection 13. Provide automatic and mechanical water mist hood and ventilator fire protection systems complete with all installation piping, cables, nozzles and components k. Ventilation 1. Construct plenums for cooking equipment ventilators or hood with all joints and seams made with a continuous grease-tight weld on the external surface 2. Construct kitchen exhaust duct system, so that grease cannot become pocketed; slope not less than ¼” per lineal foot toward the ventilator or hood, unless otherwise required by local codes 3. Construct all exhaust ducts for dish machines, pot washer and glass washers of welded stainless steel, with water tight joints and sloped back to condensate hood or machine; exhaust ducts for adjacent ceiling grilles shall be connected to separate ducts 4. Locate diffusers and registers to avoid direct air passage over hot food; use flush mounted square diffusers throughout 5. Provide 70% of make-up air through hoods; temper all make-up air 6. Kitchens for leased restaurants will be completely separate from the hotel's other food service facilities and will be developed to that operator's specifications Storage Combine all food service storage spaces within an easily controlled area, with direct and supervised line of transport to the point of ultimate use. Storage areas consist of separate lockable spaces for each of the following: • General or dry storage • Soap or chemical storage • Beverage storage • Refrigerated and frozen food storage Provide space immediately inside the controlled area for the receipt, handling and issuance of materials; this should include a clerk's work station with PBX service and an outside line within the storage area. Soap and chemical storage should be provided in its own enclosure, sized to provide four (4) days’ minimum product, stored on stainless steel wire shelving with casters.

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Beverage Storage a. Divided into three secured and lockable areas: 1. Soft drinks, beer and liquors which can be stored in unopened cases or standing erect on shelves 2. Wines, which must be stored in bottles in a horizontal position in cool temperatures 3. Cool room or walk-in refrigerator, for cooling sizable quantities of beer, white wine or champagne to approximately 50°F/10°C b. Coolers should be sized for a minimum of four (4) days of normal usage and provide a vapour barrier and insulate walls and ceiling to avoid condensation c. Provide impact-resistant security walls that extend to the underside of the structure around the entire enclosure Refrigerated Storage and Freezers a. For food production, the hotel will require the following coolers (38°F/3°C) and freezers (-10°F/-23°C): 1. Meat cooler 2. Vegetable cooler 3. Fish cooler 4. Poultry cooler 5. Dairy cooler 6. Meat freezer 7. Vegetable freezer b. Vegetables and meat can be stored in the same freezer; provide adequate cooler space to hold one (1) day's supply of beef, pork, chicken, fish, rough and finished vegetables c. Keep shelving in coolers for these areas to a minimum since most items will be issued on rolling racks (minimizes the labor required) d. Provide stainless steel wire shelving on casters and stainless steel wire dunnage racks for all coolers and freezers 1. Food may not be stored on the cooler or freezer floor e. Provide each refrigerator or freezer with its own compressor for optimal breakdown protection and flexibility in temperature control 1. Provide emergency power to ventilation fans and compressors for walk-in refrigerators and freezers f. Provide a well-ventilated machine room as close as possible to the refrigerated rooms, to house all compressors for ease of maintenance 1. Maintain positive pressure in the machine rooms g. Where possible, recess structural floors under walk-in refrigerators to provide flush finish floor levels inside and outside the box 1. Refrigerator floors shall be tiled with coved base and slope to doors for positive drainage h. Provide soffits to ceiling at the top of all walk-in boxes Cold Food Production Cold food production consists of two different parts: • Rough preparation o Meat and fish preparation areas o Vegetable preparation • Finish preparation o Garde Manger

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Meat and Fish Preparation A separate meat and fish preparation area is required by code in many jurisdictions a. Verify the local requirements and provide for separate areas if required; combine these two areas if possible Vegetable Preparation The vegetable preparation area will be contiguous with the main kitchen, adjacent to the Garde Manger area and storage facility. a.

A prep sink must be dedicated to this function and may not be used for hand or pot washing

Garde Manger A Garde Manger area is required for all hotel properties with extensive banquet business; in small hotels the Garde Manger may be incorporated into the vegetable preparation area. a. All finished cold food production is accomplished within the Garde Manger area: salads, sandwich mixtures, appetizers, cold food, platters, fruit platters and salad dressings are produced in this area and are ready for service b. Locate this area contiguous with the vegetable preparation area and near the vegetable cooking area, since cooked vegetables will be used in many finished meals/platters c. The products used in this area are issued from the cooler in the vegetable preparation area; when items are finished in the Garde Manger it is advisable to store them in a finished product cooler d. This cooler is sized to hold the finished products on rolling racks for ease of movement and labor efficiency Hot Food Production The main kitchen's hot food production center will supply all cooked items necessary for banquet operations, support for restaurant finishing kitchen(s) and employee dining, where made available. The hot production area is typically surrounded by the cold production areas, the plating area and the pot washing portion of the ware washing area. a. Close connection to the storage area besides the preparation areas is required; wherever possible, these areas should be on the same level b. A direct connection to the restaurants and function rooms is required 1. Stairs between these areas are not encouraged; however, if the restaurant(s) and the gathering areas are placed on another floor, the direct connection must be by elevator. c. The hot food production area produces all soups, stews, sauces, roasted and broiled meats, fish, pork and poultry; deep fat frying will be required, primarily for appetizers d. There are a few special requirements in several areas: 1. In the broiling area, provide spreader plates to stage the food items 2. Provide a large sink to chill vegetables in steamer/kettle section of hot food production 3. Provide floor trough drains in front of all steamer, kettle and braising pan areas 4. Provide a bain marie and table at the finishing area 5. Provide hoods for the cooking and baking areas

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Finishing Kitchens In urban environments or in the case of building renovations where spatial conditions dictate that the main kitchen be separated from the market dining / restaurant and lounge areas, finishing kitchens may be utilized to facilitate food preparation and service. In such cases, space must be provided for: • Cold storage of condiments, garnishes and other sides that are continually used • Reheating of precooked and pre-chilled foods • A Broiler bar • Flash-fryers • A busing area where dishes may be collected for temporary storage on carts • Soiled linen collection area • Waste collection facilities • Small scale pot washing facilities where appropriate • Dry goods storage a. In the case of display or exhibition kitchens, keep dish, trash, washing and soiled linen collection hidden from view. Room Service Unless identified in the specific hotel facilities program, room service plating and preparation stations will be located adjacent to the main food production kitchen. Plating and delivery methods will be adapted to the unique spatial conditions of each hotel (room count, number/layout of floors, vertical transportation, plating area size, etc.) a. b. c.

Consideration must be given to integrating beverage service with food service The plating area should have adjacent storage spaces for linen, flatware, signature decorative elements and collapsible room service trolleys Finishes and detailing of the space shall be compatible with other food service areas

Ware Washing Ware washing consists of two different areas: pot washing and china/glassware/flatware washing. a. A pot washing area with portable soiled and clean carts for delivery is required for each separate kitchen b. All pot washing areas will be located to conveniently receive pots and pans from the production and plating areas of the kitchens, yet separated enough to avoid interfering with kitchen operations c. A separate area must be provided to receive and process the china, glassware and flatware used in restaurant service d. Prepare the area to receive all ware on carts; space to hold up to one third of the meals on the mobile racks will be required at the dishwashing area e. A linen cart for depositing soiled linens should be included in planning the area f. Silver sorting table(s) shall be included as a part of this area g. All china, glassware and flatware used in a normal banquet feeding period will be stored on carts and/or dollies h. Carts should be secured in a lockable room

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9.5 Security & Receiving Delivery Entrance / Loading Dock Area Given the variety in property sizes, locations and configurations, loading docks and delivery entrances will be very specific to each property. a. Whether accessed by public street, private alley, or through a dedicated truck dock, there must be dedicated loading space to provide the hotel with requisite goods and materials b. Loading should be accomplished in a manner that is encumbrance free; at an absolute minimum, the size of the delivery entrance into the hotel is 6'-0"Wx8'-0"H/1.83x1.44m with steel channel or heavy bent steel plate doorframes and embedded bollards for area protection c. For off-street loading docks, provide power-operated rolling steel shutters, controlled from the Security Office with doorbell linked to the office 1. Provide a CCTV camera to cover the entrance d. Provide sufficient space for trash compactor and waste bin storage outside of required loading circulation/egress area e. The number of service/receiving doors is to be scaled with the size of the hotel 1. Provide devices to hold doors in fully open position, together with local health department requirements for insect control f. Security Office should have full view of the receiving area g. Provide a flush mounted freight scale in the receiving area h. Provide a First-Aid station that permits the secure storage of medical supplies and basic medications i. Receiving area and deliveries entry lighting shall be controlled by switching at Security Office and Engineering j. Provide a hose connection for convenient cleaning and positive drainage in the dock area and on the loading platform Security Locate the Security Office to provide supervision of the receiving dock and employee arrivals. a. The Security Office should be 120sf/11m², accommodate two workspaces plus space for filing cabinets 1. Where the Security Office will contain an employee time clock more area may be required b. Provide compartmentalized and lockable shelving for parcels and packages c. Dependent upon size and spatial considerations of the specific hotel property, the following systems may be located at the Security Office: 1. Fire alarm annunciator panels and bell 2. Hold-up/Panic alarm panel and bell 3. Emergency exit alarm annunciator panel and bell 4. Closed Circuit TV surveillance monitor screen, controls and recording equipment 5. 2-way radio base station; signal repeaters located to provide full coverage of property d. The hotel security system design will accommodate centralized monitoring and recording of security devices (i.e. CCTV cameras, fixed and PTZ) 1. Locate CCTV monitors in a counter with the monitors just below the window sills so that security staff can view the monitors while still facing the observation window(s) e. All systems must be connected to uninterrupted power source (UPS) f. Assure that system design is in compliance with current laws and local standards, and provide for coordination with local law enforcement and emergency response facilities g. An emergency telephone communications system will be required, with dedicated telephones located in each elevator cab (passenger and service), all parking garage levels, and fitness center and pool deck Dolce Hotels and Resorts: Proprietary & Confidential (9/15)

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9.6 Engineering & Shop Locate Engineering & Shop adjacent to / near the main mechanical room with easy access to BOH circulation and service/freight elevators. a. The engineering / maintenance shop shall be 400sf/37.2m² minimum b. Where possible, the engineer should have an enclosed office with a workstation and plans table; ensure that adequate storage is provided for the safe keeping of the building plans c. Provide a photocopier/scanner/printer combination, as well as IT/data and PMS connections d. Provide a 30”x72”/76x183cm wooden surface workbench, set at 36”/91cm above finished floor 1. Provide a combination of securable storage and shelving below and a separate closet (30sf/2.8m² min.) for lockable storage of tools and consumables 2. Provide 110v, 20amp duplex outlets above the work bench at 36”/91cm on center, 48”122cm above finished floor 3. A separate, lockable, properly ventilated storage area for chemicals, cleaners, paints, etc. must be provided, and in accordance with local codes and best practices e. Provide a separate secured storage room for attic stock (i.e. carpet, tiles, wallcovering, hardware, small appliances, etc.); for planning purposes, storage room shall be 80sf/7.45m² minimum f. Coordinate required electrical loads for stationary power tools and equipment with Dolce and the Design team

9.7 BOH Circulation Back of House corridors shall be a minimum clear width of 5’-0”/1.52m, with suggested width of 8’-0”/1.44m in areas of heavy activity. a. b.

Provide a clear ceiling height of 8’-0” minimum, without protruding lighting fixtures, signage, etc. Provide corner guards to at least 5’-0”/1.52m A.F.F. 1. Aluminum diamond plate wainscot is required in BOH areas that will have cart activity (i.e. service dock to laundry, storage, mechanical, etc.

9.8 Mechanical / Electrical Rooms a. b. c.

All mechanical and electrical equipment rooms shall be lockable Sealed concrete floors shall be sloped to drains Provide proper ventilation, comfort heating and emergency lighting

9.9 Trash & Recycling Dedicated waste sorting facilities on premises shall be provided to enable hotel staff to separate organic wastes, paper products, glass, plastics and metals. In general, these facilities will be placed adjacent to receiving docks and so that refuse is not moved through public space.

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To reduce the transportation of organic waste materials and to create operational cost savings, Dolce encourages the use of food waste digesters and/or composters for the disposal of organic wastes. Hotel team members are encouraged to work with the local planning authorities in order to adopt local best management practices and advance community goals in waste reduction, recycling and disposal. a. Organic waste that cannot be recycled shall be stored in a sanitary manner in refrigerated storage room prior to disposal; minimum design temperature for refrigerated garbage storage room is 50°F/10°C b. Trash and recycling room(s) shall be located convenient to kitchen and receiving area 1. Rooms shall be rated two-hour enclosures c. In trash rooms, provide frost proof water supply and sloped floor with drain d. Provide can wash facilities with proper drainage at waste handling area e. Provide a self-contained compactor / container (20 cu. yd. minimum), with appropriate clearances and guard railings 1. Position the charging point directly accessible from the receiving dock and at the end of the dock nearest the kitchen 2. Install compactor on a concrete slab sloped to drain 3. Where possible, assure that compactor area is shielded from guestroom views

9.9 Grounds Maintenance Many Dolce-managed hotels are in settings that require site landscape and hard scape maintenance. On a project-specific basis, each property will be programmed with facilities to support proper maintenance of the site; such facilities will generally include both indoor and outdoor maintenance areas, equipment storage yards, storage for waste/trimmings and appropriate chemicals and fuels (i.e. pool treatment, fertilizer, machine fuels, etc.)

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Technical Criteria

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10. Technical Criteria

10.1 Mechanical Systems All building system design will utilize best current practices and incorporate state of the art technologies. Early design phases will include MEP systems modeling and alternatives analysis for energy efficiency and life-cycle costing, supporting both the Owner/Developer and Dolce in making informed investment decisions. a. Base building MEP Engineer will submit an environmental conditions matrix to the hotel that specifies the indoor air quality design criteria for all areas, including temperature, humidity, pressure differentiation, air purity and circulation; refer to the Indoor Environment chart in this section for basic design criteria. b. The following standards should be referenced as minimum benchmarks: o ASHRAE 55-2007 Thermal Environmental Conditions for Human Occupancy o ASHRAE 62.1-2007 Ventilation for Acceptable Indoor Air Quality o ASHRAE 90.1-2007 Energy Efficiencies in Buildings c. Submit load calculations for approval using a recognized modeling program such as TRACE, eQuest or other DOE-2 based energy modeling software; energy modeling is to be performed during Schematic Design and subsequent design phases d. Minimum acceptable energy performance thresholds will be as follows- New Construction: 20% below ASHRAE 90.1-2010, Renovations: 17% below ASHRAE 90.1-2010 e. HVAC systems type and design will comply with code requirements in force for the property location and applicable ASHRAE standards. Design requirements will be reviewed with the hotel regarding air handling equipment and controls, chillers plant and refrigerant system, distribution systems (ductwork, piping, etc.), ventilation and makeup air, construction standards, building automation system, and balancing f. Selected equipment will not utilize environmentally harmful components or gases g. Noise criteria for proposed systems shall be submitted for Dolce’ review (i.e. NC 35-37 in guestrooms (used for heat pump application), NC40 in BOH.) h. In general, the Hotel will have guestrooms and public areas with interior conditions: 72-73ºF/22-23ºC(dB), 30-55RH%; BOH interior conditions: 68-80ºF/20-26ºC(dB), 30-55RH%. Refer to appendices for additional detailed information i. All guestrooms and suites will include state of the art environmental systems with intuitive control interface, allowing each guest to readily manage their accommodations 1. Four-pipe vertical fan coil units are preferred; horizontal fan coils units are acceptable 2. Two-pipe changeover/electric reheat fan coil units, water-source heat pump units and variable refrigerant flow (VRF) units may be considered in select climate zones 3. Package Terminal Air Conditioning (PTAC) units are not permitted j. Guestroom HVAC system must be individually controlled unit with 3-speed fan operable by guest, including an off/on switch and remote thermostat 1. All thermostats will be connected with the building management system (BMS), with the room activated upon guest entry (i.e. door lock/proximity card) and activity (motion detector) 2. Upon vacancy, each chamber will be reset to a default level tied to BMS 3. The thermostat should be an intuitive, user-friendly interface for any guest k. Vertical closed loop water source heat pumps that meet noise criteria of NC37 or better, have ECM variable speed motor options, and are easily maintainable with removable chassis through the return air panel will be considered l. Provide convenient and least conspicuous access for all localized zone controls, shut-off valves and condensate maintenance m. Include cut-off switches connected to occupancy sensors and all operable windows n. Mechanical Engineer shall coordinate with Owner and Dolce during Schematic Design to agree upon smoke management, evacuation, pressurization and control systems o. A dedicated outside air system for the guestrooms and corridors is required, as this is important for IAQ Dolce Hotels and Resorts: Proprietary & Confidential (9/15)

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p.

q.

r.

and air balancing of the building, as well as use in conjunction with the smoke control systems Incremental toilet exhaust fans with barometric dampers will be tied into a common riser with a central fan on the roof. The central fan will operate on a variable speed drive to match actual load conditions. (i.e. reduced first cost, reduced vertical space shaft requirements, energy savings and building positive pressure.) Building mechanical systems will be fully commissioned. Dolce may retain an independent commissioning consultant to develop a commissioning plan, outline specifications for design team use, construction checklist and testing procedures. The project team will be responsible for integrating on-site activities, including organizing and scheduling testing, periodic construction observation and reporting on installation conformance with Owner requirements, system tests, start-ups, adjustments and balancing reporting, completion of operations & maintenance manuals HVAC system requirements will be updated to meet with insurance carrier requirements.

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Indoor Environment Temperature / Relative Humidity Space / Use

Cooling °F (dry bulb) Heating °F (dry bulb) / %RH / %RH

Pressure re: Minimum adjacent Air Changes Notes areas ₁ per Hour ₂

Public Areas 1 Entry & Lobby

72/55

70/30

Positive

2 Reception

72/55

70/30

Neutral

3 Food & Beverage

72/55

70

Neutral

4 Retail

72/55

70

Neutral

5 Meetings & Events

72/55

70

Positive

6 Pre-function

72/55

72/30

Neutral

7 Fitness, Spa

72/50

70

Negative

7a Indoor Pool

80/60

80

Negative

8 Public Restrooms

75/55

70/30

Negative

75/55

72/30

Positive

72/55

72/30

Positive

75

-

-

-

72/55

72/30

Neutral

14 Kitchens (F&B Production)

78

68

Negative

15 Laundry & Housekeeping

78/60

68

Negative

16 Lockers/Changing Rooms

75/60

70

Negative

17 Associates' Lounge

72/55

70

Negative

-

-

Positive

19 Engineering & Maintenance

78/55

68

Negative

20 Technology

72/55

72/30

Positive

-

-

Neutral

-

-

Neutral

78/60

68

Negative

Guest Floors Guest Floor Corridors & 9 Elevator Lobbies 10 Guestrooms & Suites 11 Pantry / Ice Machine Rooms 12 Exit Stairs

Each Retail space will have individual HVAC unit and temperature control Each Meeting / Events Space will have individual HVAC unit(s) and temperature control

System design to include dehumidification

2

Water-cooled ice makers assumed

Back of House 13 Admin. Offices

18 Receiving & Security

21 BOH Corridor Mechanical, Electrical & Utility Rooms Trash/Recycling Rooms, 23 Compactor Room 22

Year-round cooling required

15

₁ assume entire property is to be non-smoking ₂ ventilation rate minimums shall be in compliance with ASHRAE Standard 62.1 2007 (Ventilation Rate Procedure)

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10.2 Electrical Systems Hotel electrical systems must comply with all local codes including, NEC and NFPA or similar applicable standards. a. Locate primary switchgear in non-flooding area; panels and service equipment must be securable and located in non-guest/service areas, but not in mechanical rooms b. Provide a lightning protection system (potentially limited to site-specific or insurance requirements) c. Provide a minimum lumen levels summary of the proposed lighting design; refer to Lighting section of these standards d. All lighting fixtures will use energy-efficient lamps, with selection based on color rendition and ongoing maintenance considerations 1. Programmable controls will be installed in all public areas, allowing zoned management of ambiance throughout the day. Lighting controls, dimming systems and occupancy sensors will be considered for all guestrooms e. Emergency power supply shall be designed to provide power to all life safety loads as a first priority 1. In addition, emergency power shall support operational loads including steps and ramps within public areas, hotel data and/or computer server room(s), front desk equipment and all cash stations, General Manager’s and security offices computers and telephones, at least one meeting room (as emergency command center), one walk-in freezer and refrigerator, kitchen cooking line exhaust fan, sump pumps, sewerage lift stations, engineering control room lighting. Consider adding more operational loads to the generator such as:  Parking garage attendants both and controlled access/POS system  Domestic booster pumps  Kitchen power outlets  Front desk power  Porte cochere power/lighting  Public toilets  Freeze protection pumps and heat tracing f. In addition to emergency power, the UPS requirements must be identified and loads listed 1. Typical loads are the Hotel’s servers and computer systems, MBS, PBX, security, fire alarm, etc. 2. The UPS can be central or distributed. Battery backup should be for 15 minutes to ride through an outage prior to the emergency generators coming online. Refer to Technology Standards for additional detail g. The amount of fuel oil storage for generator run time shall be a 18-hour supply in urban areas; 36-48 hours should be considered adequate fuel storage for remote locations 1. Fill locations must be outdoors h. Use a minimum standard of two (2) 20amp circuits per guestroom, with one dedicated for the bathroom/dressing room; power circuitry for outlets will depend on the Interior Design documents 1. All guestroom outlets shall be un-switched; entry foyer light switch or master on-off switch shall be illuminated i. Building electrical systems will be fully commissioned; Dolce may retain an independent commissioning consultant to develop a commissioning plan, outline specifications for design team use, construction checklist and testing procedures 1. The project team will be responsible for integrating commissioning into on-site activities, including organizing and scheduling testing, periodic construction observation and reporting on installation conformance with Owner requirements, system tests, start-ups, adjustments and balancing reporting, completion of operations & maintenance manuals j. All Lighting Power Densities will perform better than ANSI/ASHRAE/IESNA 90.1-2010 minimum requirements k. Electrical standards will be updated to meet insurance carrier requirements Dolce Hotels and Resorts: Proprietary & Confidential (9/15)

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10.3 Plumbing Systems Design and installation of Hotel domestic hot water generation, hot and cold water storage, drainage and piping, and systems design will comply with code requirements in force for the property and applicable standards including American Society of Plumbing Engineers, ASHRAE and the US Safe Drinking Water Act. a. The hot water generating system will be designed to provide stable temperature and on-demand low conditions that cover times of high consumption 1. Hot water should be delivered at the following temperatures: 120⁰F at guestrooms, public and back of house areas, 145⁰F kitchen ware wash, and 165⁰F for laundry; unless required otherwise by code b. Water heaters will be piped / valved for continued service in the event of a single heater failure, and storage tanks shall be sized for 6 gallons per guestroom c. For boilers and water storage system: design for a hot water return system with flow control valves at branches and risers d. Boiler specifications should include minimum efficiencies (85%), recovery rates (10 gallons per hour per guestroom), and redundancies e. The hot water zone distribution should match the cold water zone distribution and not exceed 8-9 floors depending on the floor to floor heights of the building. This should maintain a coordinated 40-80 psig pressure at the fixtures f. The system pressure should be maintained with triplex booster pumps g. Piping materials shall be limited to approved systems, including: 1. Copper with no lead solder 2. Copper with “ProPress” fittings 3. CPVC 4. PEX 5. Cast-Iron for Sanitary Piping h. Use of Schedule 40 PVS and solvent system may be permitted for storm drainage with approval i. The hotel will have localized water filtration devices in selected kitchen and food service locations; specific number and design criteria will determined on a site-specific basis j. Localized valves shall be designed into the plumbing system to permit efficient servicing and/or replacement of equipment, at the base of all risers, and at major branches for system isolation k. Handicapped-compliant plumbing fixtures and bathroom/toilet room design will be provided in compliance with the ADA and local requirements l. All cold water distribution and condensate systems will be insulated per ASHRAE guidelines m. Commercial quality plumbing fixtures shall be provided for all guest, public and back of house areas 1. As basic performance parameter for public areas and guest accommodations, consider Kohler, Toto and Duravit brands, or better, as acceptable brand standard for porcelain ware 2. Brands for public and guest plumbing fittings may include Waterworks, Dornbracht, Kalista, Lefroy Brooks, or better; cast brass construction is preferred 3. All tubs in guestrooms and suites must be cast iron, Kohler or equal. In Back of House locations, acceptable brands include Kohler, American Standard, and Moen 4. All fixtures and fittings to be proposed are subject to review and approval of Dolce n. Building plumbing systems will be fully commissioned 1. Dolce may retain an independently commissioned consultant to develop a commission plan and outline specifications for design team use, construction checklist and testing procedures 2. The project team will be responsible for integrating commissioning into on-site activities, including organizing and scheduling testing, periodic construction observation and reporting on installation conformance with Owner requirements, system tests, start-ups, adjustments and balancing reporting, completion of operations & maintenance manuals

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10.4 Fire Protection & Life Safety Systems All Dolce managed hotels shall be designed in compliance with the more stringent requirements of local codes and agencies with jurisdiction over the hotel project, and the following minimum standards. a. An addressable fire detection/reporting/alarm system will be required in all new construction, and any renovations requiring system retrofit b. A recent Life Safety Report with Rational Analysis shall be submitted for Owner/Developer and Dolce review and approval based upon the local and national Code requirements c. Provide complete automatic fire sprinkler coverage, professionally designed to meet local requirements and practice 1. Quick-response heads should be used throughout, with sprinkler guards provided in back of house areas 2. Recessed heads are required for all public-facing areas d. Standpipe and hose systems shall be designed in coordination with local fire department requirements and capable of supplying reliable water supply and pressure for a minimum of 30 minutes 1. Fire extinguishers shall be provided in accordance with local requirements and installed in recessed cabinets at required locations in public areas e. Formal commissioning of fire suppression systems by a qualified third-party engineer should be required, with complete documentation and as-built drawings provided to the hotel f. Egress requirements will comply with the most restrictive code in force for the location, with an egress plan prepared for review and approval by the Hotel 1. Egress plans should include minimum number of exits per floor and per occupant load calculations, egress exit widths, stair requirements, etc. g. Fire Alarm System 1. This system must be comprised of Underwriters Laboratory approved equipment and devices. The installation, location and spacing of such devices shall be in accordance with the latest edition of NFPA 72, or as otherwise specified by the governmental authority having jurisdiction. 2. Strobe notification appliances shall be provided in accordance with federal accessibility rules as to number, locations, spacing and visual intensity. 3. A manual fire alarm pull station capable of sounding a general alarm must be located behind the front desk. The panel must not be located in the back wall facing the registration desk. 4. System connected, hard-wired smoke detectors must be provided in the following areas (wherever applicable): i. Lobby and reception ii. Administration and office areas iii. Food & Beverage venues iv. Corridors and paths of egress v. Guestrooms and suites vi. Meeting rooms and pre-function areas vii. Public restrooms viii. Fitness and spa ix. Kitchen / pantry / food prep and storage x. Maintenance shop (must have combination heat and smoke detectors) xi. Laundry, linen rooms, dryer enclosure, top of laundry chute xii. Mechanical/boiler/electrical rooms (must have combination heat and smoke detectors) xiii. Elevator equipment (must have combination heat and smoke detectors) xiv. Top of stairwells xv. Miscellaneous storage rooms xvi. Guest laundry Dolce Hotels and Resorts: Proprietary & Confidential (9/15)

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xvii. Parking structure xviii. Enclosed swimming pool xix. Any other areas required by local codes 5. Guestrooms and each room of a suite shall be equipped with smoke detectors, which shall be hardwired and locally annunciated within each room 6. Smoke detectors within accessible guestrooms and accessible suites (bedroom and parlor) shall be equipped with an integral strobe light providing a visual intensity of 177cd h. Automatic Sprinkler System: All buildings must conform to the stricter of: (i) applicable local building code requirements, or (ii) must have an automatic fire sprinkler system located throughout, including all guestrooms except for hotels where the building is three (3) stories or less in height and has exterior corridors 1. The sprinkler system must comply with NFPA 13 for all hotels more than four (4) stories in height 2. For facilities four stories or less, NFPA 13R is acceptable if allowed by local or other applicable codes. i. Kitchen Fixed Fire-extinguishing Systems – Such systems shall be installed for all cooking equipment and appliances in accordance with NFPA 17A and NFPA 96 using wet chemical water assisted type systems. Are you sure on this wet chemical water assisted? Thought it needed to be a dry chemical system. j. Approval and Maintenance: Written approval of the plans for the fire safety systems required must be obtained from the governmental authority having jurisdiction prior to installation of the system 1. The form of written approval may vary by governmental authority; for the purposes of these Standards, written approval is defined as a certificate, letter of approval, permit, stamp of approval, or other approval method as used by the governmental authority 2. Written certification that the systems required have been installed according to the approved plan by a licensed contractor and are fully operational, tested and approved by the authority having jurisdiction is to be obtained from the installation contractor. 3. All fire/life safety systems installed (including any systems installed above and beyond the requirements of this Standard – such as carbon monoxide detectors) must be tested and maintained either: i. Through a maintenance contract with an organization licensed to install and maintain such equipment, or ii. By individuals trained to perform such maintenance and testing iii. Testing and maintenance of sprinkler systems must be in accordance with the manufacturer’s instructions or NFPA 25, or as otherwise specified by the governmental authority having jurisdiction iv. Testing and maintenance of smoke and other life safety detection systems (or heat detection devices where appropriate) must be in accordance with the manufacturer’s instructions, or NFPA 72, or as otherwise specified by the governmental authority having jurisdiction v. A statement certifying that such testing and maintenance have been performed must be signed by either the maintenance company representative and by the general manager; or by the individual trained to perform such maintenance and testing and by the general manager vi. All statements certifying such testing must be kept on file at the Hotel and be made available to Dolce  Such testing and maintenance shall be performed at least once every six (6) months  A minimum of one (1) test every six (6) months must be conducted by an outside third party licensed to test fire/life safety equipment  All guestroom/suite smoke detectors must be included as part of this testing and documentation. 4. The general manager, assistant manager, all guest services (reception) personnel, maintenance supervisors, executive committee, all managers, guest service agents and night auditors, as well as any other personnel designated as "managers on duty" at the hotel, must be familiar with the operation of the fire safety systems, fire evacuation procedures and the operation of portable fire extinguishers. k. Installation 1. All system wiring shall be in conduit unless otherwise permitted by local codes 2. Concealed sprinkler heads are required for all public areas Dolce Hotels and Resorts: Proprietary & Confidential (9/15)

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3. Water piping for sprinkler system shall be attractively concealed within walls, ceilings 4. Portable Fire Extinguishers shall be provided and installed in accordance with NFPA 10 and NFPA 96 (for kitchens). l. Emergency power supply (EPS) must be provided for building systems critical to the safety and security of all guests and employees; EPS must include dedicated emergency generator(s) as required by code 1. The system may also include enhanced features such as battery banks, independent secondary electrical feeders to the property 2. The emergency power supply shall provide for safe evacuation of the building (including emergency lighting, signage, communications and emergency elevator operation) and for life safety systems (i.e. fire pumps, smoke control, stair pressurization, all electric lock/unlock mechanisms) 3. EPS design criteria shall include 2-day fuel resupply criteria in locations subject to extreme events, such as earthquakes, tornadoes, hurricane/cyclones, flooding, significant storms and wildfires where appropriate m. Dolce life safety standards may be updated in keeping with insurance carrier requirements.

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10.5 Technology All Dolce-managed hotels strive to create positive and seamless guest experiences, backed by efficient hotel operations. Both goals are achieved through using state-of-the-art technologies on a strong, adaptable infrastructure. Key guest interfaces include guestroom security and environmental controls, in-room media connectivity, hotel multi-media devices, and supporting personal computing and mobile devices. The following standards are mandatory, unless otherwise noted: a. Infrastructure: 1. Low Voltage Cabling  Voice wiring: CAT 6 cable terminated on RJ45 jacks  Data wiring: CAT 6 cable terminated on RJ45 jacks  CATV wiring: RG6 quad shielded cable All low voltage cabling for data & voice applications must conform to EIA/TIA 568B and Category 6 standards. No horizontal cable runs will exceed 90 Meters. All IDF/remote wiring closets will be connected to the MDF/server room with a multi-strand, optical fiber backbone cable that runs directly from the wiring closet to the main computer room. 2. MDF/Server Room  1 MDF is required per hotel The main distribution frame (MDF) is a special-purpose room that provides space and maintains a suitable operating environment for large communications and/or computer equipment. The MDF should be a centralized facility housing the largest telecommunications investment. Therefore, an MDF must: 1. Accommodate both current and future applications. Because of this, an MDF may grow or go through many equipment replacements and upgrades during its life. 2. Be reliable. An MDF must contain only quality components and should be designed for easy operation and maintenance. 3. Be designated for use as an equipment room only. The MDF must always meet all codes and industry standards. The MDF has a significant impact on all other aspects of the distribution design for all of the various communications media, voice/data, and video. This room must maintain a clear and logical equipment layout and be easy to use and maintain. All aspects of the design should be flexible enough for equipment to be changed without structural renovations. 3. IDF/Remote Wiring Closets  Any data/voice connections over 90meters from MDF must be terminated in an IDF  All IDF closets must be connected directly to the MDF via 50/125 OM3 Aqua Jacket fiber optic cable. Independent distribution frame (IDF) or remote wiring closets (RWC) differ from MDFs and entrance facilities in that they are generally considered “floor serving” (as opposed to “building serving”). IDFs/RWCs provide a point between backbone and horizontal distribution pathways. These closets are also the ideal location to incorporate other building information systems in addition to traditional voice and data needs (such as HSIA, HVAC, CATV, alarms, security, audio and other telecommunications systems). The IDF/RWC is a floor serving facility for housing telecommunications: 1. Equipment (voice, data, audio, alarm, CATV, security, etc.) 2. Cable terminations (horizontal and backbone cables) 3. Cross connect wiring 4. Network Hardware  Gigabit switching technology must be used throughout the hotel/conference center.  All switches must meet/exceed the Dolce Hotels Network Standards

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5.

6.

7.

8.

Network Hardware, Preferred Standard:  HP Procurve 2920 series switch Network switching hardware plays an integral part in the hotel computer local area network (LAN). Mid-to-large sized hotel LANs contain a number of linked/managed switches. Network switches are required for hotel guest/meeting/administration Internet access, Wi-Fi, VOIP telephony solutions, and most modern computer systems. The systems installed in the hotel as well as services provided should be considered in the LAN design of any new hotels, renovations, or network upgrades. Router  Cisco Routers All primary Internet connections must use a Cisco Router with management features enabled. These routers should always be provided and maintained by the primary ISP to allow for maximum uptime and support. This will allow Dolce IT to ensure connectivity and make appropriate changes based on guest, meeting/event, or administrative needs. http://www.cisco.com/en/US/products/hw/routers/index.html Firewall  Trustwave / Fortinet Firewalls All Dolce Hotels must use a firewall solution managed through Trustwave Managed Security Service. This device will ensure connectivity to all centralized systems as well as security for all devices on the hotel network. http://www.fortinet.com/products/fortigate/100Series.html PBX/Telephone System  Telephone System capable of providing o a single analog line telephone to each guest room o a single analog line telephone to each meeting room o a multi-line telephone to each administrative workstation/office o Automatic Call Distribution (ACD) for reservation/guest service offices o Interface to Call Accounting, Voicemail, and Property Management Systems  VoIP telephone system PBX/Telephone System, Preferred Standards:  Cordless analog telephone for each guestroom  Dynamic assignment of direct-inward-dial (DID) for guest rooms VoIP implementations have created a fundamental change in phone system installations and management from traditional phone systems. A VoIP implementation is one where each handset station connects to a data port and thus can be treated as such. For security or performance it may be preferable to segregate this voice traffic from data traffic via the use of VLANs or use completely separate switches, routers, feeders, etc… Also, there is the concern over where and how to power these nodes as traditional TDM PBXs power the phones and in a VoIP environment, power comes from the LAN switches. From an infrastructure design perspective, designing today for a new build that specifies VoIP is simpler and cleaner than for that of a traditional phone system. A VoIP system effectively eliminates the need for a separate “voice” cable to each guest room or computer workstation. A VoIP system also eliminates the expensive and bulky high density vertical phone feeder cables. Voicemail  Capacity allowing for 1 voicemail box per telephone extension  Interface to hotel PBX and Property Management System  Automated wake-up call functionality and reporting for guest service staff Voicemail, Preferred Standards:  Unified messaging integrated with hotel email system  Voice to Text or “Visual Voicemail” for all messages Voicemail systems remain a vital piece of technology in operating a successful hotel operation. The ability to store multiple messages in a digital format, create auto-attendant voicemail trees, Dolce Hotels and Resorts: Proprietary & Confidential (9/15)

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and provide 24x7 operations is mandatory at each hotel. All voicemail systems must provide access to messages remotely for both guests and administrative staff. 9. Call Accounting  SMDR integration to most major PBX and Property Management Systems  Ability to segment the hotel into different Administrative departments, Guest Rooms, and Meeting Rooms  Provide pricing details for guests and meeting planners  Email, SMS, Audible alarms for interface errors and 911 calls Call Accounting, Preferred Standards:  Hosted/Cloud based solution providing a TCP/IP connection from PBX and PMS While guests continue to use cellular telephones more and more there is still a need for a call accounting solution in hotels. The ability to price calls accurately, using FCC-approved rate tables, will ensure whatever calls are made from the hotel are billed to the guest or meeting correctly. b. Administrative Systems & Technology: 1. BackOffice/Accounting  US Hotels – SunSystems FMS Dolce Hotels uses the SunSystems FMS back office accounting suite. This centralized solution provides properties access to an up to date financial system with custom reporting and integration to most major hotel systems. http://profact.com/Main/products/infor-fms-sunsystems.aspx 2. Budget/Forecast  Sun – Performance management CPM 3. Time & Attendance  US Hotels - ADP Timesaver NG Hosted Dolce hotels has standardized on the ADP Timesaver system for Time & Attendance in all US Hotels. This system allows for time clock management and associate scheduling. http://www.adp.com/solutions/employer-services/time-and-attendance/largebusiness/timesaver.aspx 4. Payroll  US Hotels - ADP Payforce ADP Payforce is used to manage payroll at each location. There is an interface from the ADP Timesaver system to Payforce allowing for automated exchange of data between the two systems. Payforce is a web-based solution that allows for tracking benefits and employee records as well as processing payroll. http://www.adp.com/solutions/employer-services/payroll/largebusiness/payforce.aspx 5. Email  Dolce.com Hosted Email Platform Email is the most important communication system in today’s business environment. Dolce Hotels provides an enterprise class email solution through partnerships with hosting and support vendors. This solution insures that email communication is treated with the highest priority for ongoing upgrades and maintenance. 6. Online Meetings/Web Conferencing  Cisco WebEx Dolce Hotels utilizes the Cisco WebEx online meeting solution. This technology allows multiple users from anywhere in the world to conduct conference calls and share documents or their computer screen with all other meeting attendees. http://www.webex.com/ 7. Instant Messaging/Collaboration  Microsoft Lync Microsoft Lync provides a secure instant messaging solution, online presence, and file collaboration functionality for all dolce.com users. http://office.microsoft.com/en-us/microsoftlync-video-conferencing-and-instant-messaging-FX102004552.aspx Dolce Hotels and Resorts: Proprietary & Confidential (9/15)

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8. Computer/Server Operating Systems  PC Operating System – Windows 7  Server Operating System– Windows Server 2012  Virtualization Operating System – VMWare vSphere Dolce Hotels is currently using the entire suite of Microsoft operating systems at all hotels. Ongoing support, maintenance, and development will be for Microsoft systems only. All virtualization projects at hotels should utilize the VMWare vSphere platform. 9. Managed IT Services  Allied Digital HelpDesk  Insight Managed Services Dolce has selected a nationwide vendor to provide managed IT services for all hotels. Some of the solutions provided include helpdesk, equipment monitoring, on-site technical support, and other solutions as needed by our hotels. http://www.allieddigital.net/in/ 10. Computer Hardware  Desktop – HP Elite 800 G1  Laptop – Lenovo T440  Server – HP Proliant DL360  Printer – HP LaserJet P3015N Dolce has selected specific desktop, laptop, printers, and server hardware solutions. Whenever possible these standard models should be utilized by hotels and corporate offices. 11. IT Systems Management  LANDesk Management Suite Managing numerous computer systems at a hotel requires a modern automated IT systems management suite. Dolce Hotels selected the LANDesk management suite to provide IT asset management, patch management, software distribution, operating system provisioning, power management, and remote control. http://www.landesk.com/products/management-suite/ 12. Anti-Virus  Symantec Anti-Virus All hotel PCs and Servers must be protected with an anti-virus solution that provides automated updating as well as centralized logging and notification of any viruses on a machine. Dolce Hotels is currently standardized on Symantec End Point Protection Anti-Virus. http://www.symantec.com/business/endpoint-protection 13. Computer Backups  LokkBox Backup Solution Providing business continuity is important to any company, but for hotels that operate 24 hours a day it’s extremely important. Dolce has standardized on the LokkBox backup solution globally. This solution provides an offsite, automated service that will continually backup new or modify files protecting all of the digital files created on Dolce systems. http://www.lokkbox.com/ 14. Wide Area Network (WAN)  50Mbps Internet Access Dolce hotels have several centralized software solutions that require a robust network in order to perform correctly. This network is managed and maintained by Corporate IT, but a connection must be installed at any property utilizing any of the following systems: PMS, Sales/Catering, and Accounting. 15. PCI Compliance Reporting  Trustwave Distributed Compliance Program Trustwave is an industry leader in security and compliance services and Dolce Hotels has established a global partnership to provide a PCI compliance program for all hotels.

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The Trustwave solution will enable hotels to track compliance documentation, setup firewall scanning, and complete security awareness training which are all required to meet and remain PCI compliant. https://www.trustwave.com/Services/Compliance-and-Risk/PCI-Services/ c. Guest Systems & Technology: 1. Property Management System  Micros Opera PMS, Preferred Standard:  Micros Opera 9 Mobile Micros Opera is the Dolce standard Property Management System (PMS). The Opera PMS system provides check-in/check-out, reservations, accounts receivable, and housekeeping operational functionality. For hotels looking to enable their Opera software on mobile tablets, Dolce Hotels has selected Opera9 Mobile as the only approved mobile PMS solution. http://www.micros.com/Products/OPERA/property-management.htm http://www.micros.com/Solutions/ProductsNZ/OPERA9/ 2. Point of Sale System  Micros Simphony POS, Preferred Standard:  MyMicrosReporting Micros Simphony is the standard point of sale system for Dolce hotels. The point of sale system is used to run all restaurant, bar, and other food/beverage outlets within the hotels. The MyMicros reporting solution integrates to all Micros POS systems and allows for automated and custom reporting. http://www.micros.com/Solutions/ProductsNZ/Simphony http://www.micros.com/Solutions/ProductsAM/mymicros.net 3. Credit Card Processing System  Merchant Link Gateway  Merchant Link TransactionVault Selecting the correct credit card processing system can provide higher levels of security, faster connectivity, and better reporting which can significantly increase check-in efficiency, fraud/charge back controls, and reduce transaction fees. http://www.merchantlink.com/portal/community/merchant_link/v2.0/hotel 4. Customer Relationship Management (CRM)  Libra OnDemand Dolce Hotels selected Libra OnDemand as the CRM for all hotels worldwide. This solution will connect to each hotel’s property management system to provide customer information to guest services and marketing as well as reporting on individual guest needs and requests. http://www.libraondemand.com 5. Guest Management System  MTech HotSOS Guest experience during their stay is one of the top reasons for returning to a property. A guest management system allows the hotel to manage issues prior to guest arrival and during their stay on site. http://www.m-tech.com/products/hotsos/ 6. Spa Systems  Springer Miller Systems SpaSoft SpaSoft provides properties with onsite spa services a full features spa management solution. The system provides activity scheduling, group and club booking management, and secure interfaces Dolce Hotels and Resorts: Proprietary & Confidential (9/15)

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for credit card processing and guest room transactions. http://www.springermiller.com/en/solutions/spa-management.cfm 7. Minibar System: Preferred Standard  Minibar Systems SmartCube Guest room minibar systems should provide owners/management the ability to easily track consumption and interface with the hotel PMS for automated billing. 8. Beverage Tracking System: Preferred Standard  Capton Beverage Tracker A beverage/liquor tracking system is designed to prevent wasteful liquor usage. Dolce has selected a technologically advanced system that not only works to control wastage, but does not interfere with normal bar and banquet operation. http://www.beveragetracker.com/ Guest-facing technology: 9. High Speed Internet Access System  Bandwidth – 50Mb Minimum (shared with meeting space)  Density – 3 devices per person, double occupancy for each room, 100% occupancy of guest rooms in hotel  Wireless – Ruckus Access Points and Controller or Xirrus Access Points and Controller  Gateway – AntLabs Hospitality Gateway HSIA: Preferred Standard  Bandwidth – 100Mb Minimum (shared with meeting space) Today, high speed internet access has become mandatory for all hotels with wireless connectivity being the expected and preferred method for guest connectivity. The systems selected by Dolce IT provide the most features for guests and administrative staff as well as ensuring reliable connectivity for all guests. 10. In-Room Entertainment: Preferred Standard  Free to Guest TV System – PureHD  Guest Room TV – LG or Samsung  TV Connectivity Panel – Bittel Dolce Proprietary Connectivity Panel Guest room entertainment systems are an extremely important technology feature for every location. Dolce has selected several vendors to provide guests with many of the comforts of home. 11. Electronic Lock Systems: Preferred Standard  Salto Systems RFID Solution Door lock systems are one of the most important systems installed in each hotel. Providing guests with a feeling of security during their stay is integral in establishing a quality guest experience. Salto Systems provides RFID door locking solution that are both secure and customized to fit any hotel design. http://www.salto.us/ 12. Energy Management System  Guestroom EMS - Telkonet EcoSmart o Single thermostat per room HVAC unit o 2 Master Power Switches for electrical control – 1 by bedside and 1 at entry Energy Management: Preferred Standard  1 dimmable light control unit by bedside Energy is the average hotels second-greatest operating cost. Managing heating, cooling, and lighting in rooms provides owners the ability to reduce energy costs while offering guests a comfortable hotel stay. http://www.telkonet.com/products/ecosmart/

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d. Meetings/Events Systems & Technology: 1. Sales & Catering System  Newmarket Delphi The Newmarket Delphi sales/catering system provides each property with sales and rfp automation, contact/account maintenance, conference planning, and banquet management functionality. http://www.newmarketinc.com/products/delphi.aspx 2. RFP Automation System  Newmarket MeetingBroker Providing sales teams with the ability to automate RFP response allows for faster delivery to clients. Studies have shown that 85% of those who respond first to RFPs win the business, and Dolce Hotels has selected the MeetingBroker solution as a mandatory system for all hotels. 3. Electronic Proposal System  Cendyn eProposal Electronic sales proposals are a powerful tool used by Dolce Hotels to provide content rich proposals and presentation to meeting and event decision makers. 4. Meeting Room / Event Space Diagram Tool  SocialTables Detailed diagrams for meetings and events allow planners to ensure their programs meet their expectations and requirements. All Dolce Hotels utilize state of the art tools that allow for visually rich diagrams, collaboration with planners, and the ability to conduct virtual site visits. 5. Digital Signature and Advance Deposit Tool  Sertifi Digitally signing contracts is a common practice throughout the world and at Dolce Hotels we feel the ability to deliver contracts utilizing this technology is important for all our hotels. The digital signature and advanced deposit solution from Sertifi allows sales teams to deliver and track contracts throughout the signature process and provide clients with an advanced deposit solution that automates the process and provides a secure solution for payment. 6. Interactive Video Conferencing/Collaboration Device: Preferred Standard  InFocus MondoPad Video conferencing solutions have become a necessity at most modern conference hotels, but a single use solution is not the best use of technology. The InFocus MondoPad solution provides video conferencing functionality as well as wireless presentation technology, wireless attendees participation functionality, interactive white board, document annotation, and secure file management for meeting organizers and attendees. 7. Digital Signage: Preferred Standard  FourWinds Interactive Digital Signage Solution Digital signage or reader boards are an integral piece for any conference center or hotels with significant amount of meeting space. The system should be interfaced to the sales & catering system to automate meeting info allowing guests to easily find the location of their meetings. http://www.fourwindsinteractive.com/ 8. High Speed Internet Access System  Bandwidth – 50Mb Minimum (shared with guest rooms)  Density – 3 devices per person, 75% of classroom style setup, 100% occupied meeting/event space  Wired – Cisco or HP managed switches with QOS and VLAN capabilities  Wireless – Ruckus Access Points and Controller or Xirrus Access Points and Controller  Gateway – AntLabs Hospitality Gateway HSIA: Preferred Standard  Bandwidth – 100Mb Minimum (shared with guest rooms)  Density – 3 devices per person, 150% of classroom style setup, 100% occupied meeting/event space Internet access continues to grow quickly as a mandatory meeting amenity among meeting Dolce Hotels and Resorts: Proprietary & Confidential (9/15)

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planners. While wireless access is the preferred method for most small meetings many large meetings still require a robust wired infrastructure to provide adequate bandwidth and quality service. Both wired and wireless access must be provided in all meeting areas within Dolce Hotels. 9. Conference Telephones: Preferred Standard  Cisco IP Conference Station  Polycom SoundStation Many small to medium sized meeting require high quality conference calling functionality. All hotels should provide meeting attendees with an enterprise class conference telephone solution. 10. Energy Management System: Preferred Standard  Crestron Automation and Control o Fully automated HVAC control system for all meeting/event/public space o Fully automated Lighting control system for all meeting/event/public space Energy management for meeting/event space is similar to guest rooms but requires a more robust solution to provide comfortable settings for attendees while still providing savings to the hotel & owner. The Crestron HVAC and Lighting control solutions fully integrate with the Crestron A/V control system providing hotels a single system to ensure a comfortable & functioning event that exceeds the client’s expectations.

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10.6 Doors & Windows Doors Each hotel shall have a coordinated palette of door types, functions and appearance. a. All designated exit doors must swing in the direction of egress from the building b. Doors used by guests in hotel public areas (i.e. food & beverage, meetings facilities, etc.) and primary access doors in back of house uses shall be a minimum of 36”/92cm wide x 96”/144cm high, of the appropriate soundproofing and code-compliant fire ratings 1. Full glass doors, solid doors with view panels and/or sidelights doors shall be used at the entries for Fitness, Guest Laundry (if applicable), Guest Pantry / Ice vending, Swimming Pool. 2. Primary entry doors to the fitness area shall be a pair of 36”/92cm wide x 96”/144cm high glass doors or solid doors with large view panels c. Doors for Guestroom entry, guest bathrooms and guestroom connecting doors, and back of house internal doors shall be a minimum of 36”/90cm wide x 80”/204cm high of the appropriate soundproofing and codecompliant fire ratings 1. Guestroom doors shall be solid core wood veneer, paint grade or better; metal-clad doors shall not be used 2. Back of house doors may include metal clad, insulated doors 3. Frame (non-masonry) corridor walls shall be reinforced at the strike side of the door opening to prevent forced entry at the door frame d. Fire-rated doors must bear a label of testing and approval by an Independent Testing Agency, having been tested in accordance with NFPA 252 and ASTM E152 for the ratings indicated e. All exterior doors shall be in frames with proper weather stripping and thresholds 1. Metal exterior doors shall be of narrow stile design, 16 gauge minimum f. Metal door frames must be welded; knock-down frames are not permitted g. All back-of-house doors subject to heavy traffic must have stainless steel kick plates h. All doors and hardware at electric / technology closets, stairwells, corridor-facing service vestibules and other non-guest spaces on guestroom floors shall match the guestroom entry doors in style and finish Hardware A qualified Hardware Consultant be retained to produce a detailed hardware schedule, coordinated with the contract documents. a. Hardware schedules must contain, at a minimum: 1. Door number, its location, hand, type and fire rating (if any) of door and frame. 2. Hardware set number 3. Key symbol 4. Name of item, manufacturer name with catalog number(s) 5. Material and finish b. Lock cylinders must be construction master-keyed for use during construction only; construction master key must be a type that is easily made inoperable when locks are installed c. Card key electronic door locks are required at the following locations; deadbolts provided at guestroom entry only: 1. Each guestroom entry 2. Meeting room entry(s) 3. Business center entry (where provided) 4. Fitness room(s) entry 5. Indoor pool entry 6. Guest lounge (if provided) 7. Guest laundry (if provided) 8. IT / server room Dolce Hotels and Resorts: Proprietary & Confidential (9/15)

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9. Linen room 10. Liquor storage room 11. Remote entry doors Locksets shall be RFID / radio frequency identification type (contact less); NFC compatibility required 1. Encoded card key or fob required 2. Hard key, mechanical override is not permitted 3. Audit / usage interrogation feature required 4. At guestrooms:  Deadbolt must be engaged by turn know inside the room  Both deadbolt and latch to retract when room-side lever is used  Corridor and inside levers to remain horizontal when not in use Electronic card readers interfaced with door lock shall be used at primary lobby entry and secondary guest floor entry(s) at lobby level Access control system shall be installed for restricted hotel areas; card access, digital keypad or remote controlled door latches are acceptable: 1. Front office entry(s) 2. Back office areas at guest corridors 3. Accounting and cashier entry(s) 4. Dispatch and security offices 5. Telephone operators’ room 6. Employee entry, if not monitored 7. Rooftop and mechanical rooms 8. Meeting rooms service corridor access 9. Safe deposit room A master card keying schedule will be prepared by Dolce hotel management, generally designed for departmental directors to have direct supervision of their areas (i.e. engineering, housekeeping, food & beverage, cleaning, etc.) All hinged doors shall have lever style hardware 1. Egress doors should have panic hardware 2. Rooftop access doors shall have panic bar plus alarm monitored by security; signage shall be affixed to indicate door is alarmed and to open in emergencies only Doorstops are required for all doors Guestroom door hardware shall be of matching quality and finish: 1. Entry lockset, RFID type with 1”/25mm throw deadbolt, thumb turn on inside 2. Three matching hinges 3. Door closer, low-profile adjustable, 2-stage hydraulic automatic; hold-open not permitted 4. Safety latch, mounted 48”/120cm above floor; safety chains not permitted 5. One-way viewer with cover, tamper-proof with 180-degree view; mount 60”/150cm above floor 6. Acoustic stripping surround with automatic drop-down at threshold 7. Natural or composite stone threshold, full width of door frame 8. Wall-mounted door stop Connecting guestroom doors, with hardware matching guestroom entry doors: 1. Door frame to be full width of wall thickness 2. Latch set with lever on room side only with 1”/25mm throw deadbolts, thumb turn on room sides 3. Safety latch, sound stripping and seal, threshold same as entry door Sliding glass doors: 1. Shatterproof or tempered glass, with door stops and hardware to prevent pinch points 2. Exterior doors to be mounted on interior track 3. Non-keyed locking devise; safety chains not permitted 4. Threshold and weather stripping to prevent wind-driven water intrusion 5. Etching or safety decal mounted for glass visibility when in closed position Dolce Hotels and Resorts: Proprietary & Confidential (9/15)

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Windows Hotel windows shall be designed to present a unified overall appearance, inside and out. a. Special consideration must be given to window design for facilities located on sites near airports, busy highways, and in extremely windy, rainy, or cold environments b. Double glazing is required for all windows; fixed glazing is recommended for airport and other high noise locations 1. Frames shall provide thermal break where design temperature is below 32°F/0°C or above 82°F/28°C 2. Standard aluminum storefront with dual clear glazing and frame finish coordinated with surrounding design is preferred in public areas 3. Guestroom window area shall be at least 10% of the net room floor area 4. Operable guestroom windows shall be provided with manufacturer’s standard locking hardware plus safety restrictor limiting open area to 4”/10cm, unless otherwise required by code; window must be able to stay in open position without additional support 5. Operable windows must also have insect screening c. Indoor windowsills shall be natural stone or composite material; wood, laminate, metal or drywall are not permitted for windowsills d. Glass panels (i.e. windows, railings, glass doors, sidelights, etc.) which extend to the floor in public areas and guestrooms shall be shatterproof or tempered glass and identified with draperies, etched design, or equipped with safety bar e. Windows that provide emergency egress in response to code requirements shall have hardware installed to allow full opening by guest in emergency, with decal in place to clearly describe operation f. Solar gain control shall be addressed wherever overhead glazing is present (i.e. hotel atrium, indoor / retractable pool enclosure)

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10.7Floors, Walls, Ceilings Dolce will work closely with the design team on each property and project, assuring a proper balance of material selections with intended use, regional climate conditions, local construction practices and material availability, budget and schedule optimization and owner preferences. The following Interior Materials Schedule applies to all Dolce Hotels and Resorts:

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Interior Finish Material Requirements: Floor Finishes: General Note: All hard surfaced floors will have a minimum coefficient of friction 0.6 (walking ramps 0.8), with material selected for safety, durability, aesthetics and ease of maintenance. Carpet, Nylon 36-40 oz.  36-ounce nylon carpet shall be tufted broadloom, solution dyed 100% nylon Type 6.6, with synthetic primary backing; laid on 40oz. pad and stretched to 2” commercial tackles strips.  Carpets to be certified by the Carpet and Rug Institute’s Green Label Plus Program; carpet pad to be certified by Carpet and Rug Institute’s Green Label Program  All carpet adhesive must meet the VOC limit of 50 g/L (0.4lb/gal) Carpet, Axminster  Axminster broadloom carpet may be proposed for public high-traffic areas (i.e. lobbies, meeting rooms), and comprised of 80/20 wool/nylon blend, 40-ounce face weight, skein dyed with synthetic backing, 2-3 ply, 7-8 pitch; laid on 80oz. pad.  Carpets to be certified by the Carpet and Rug Institute’s Green Label Plus Program; carpet pad to be certified by Carpet and Rug Institute’s Green Label Program  All carpet adhesive must meet the VOC limit of 50 g/L (0.4 lb/gal) Carpet Tiles  Carpet tile must be electrostatic discharge type with conductive thermoplastic backing, system properly grounded.  Carpets to be certified by the Carpet and Rug Institute’s Green Label Plus Program; carpet pad to be certified by Carpet and Rug Institute’s Green Label Program  All carpet adhesive must meet the VOC limit of 50 g/L (0.4 lb/gal) Wood  Hard wood flooring, prefinished and engineered wood flooring products will have a minimum 2mm face veneer and a minimum of three coats polyurethane finish.  Floor finishes should demonstrate maximum VOC concentrations less than or equal to those specified in the California Department of Health Services Standard Practice for the Testing of Volatile Organic Emissions from Various Sources Using Small-Scale Environmental Chambers, including 2004 Addenda, using the office scenario as defined in Table 7.5 within the practice.  Hard surface flooring shall meet the requirements of the FloorScore standard as shown with testing by an independent thirdparty.  Impact sound attenuation underlayment required; submit performance spec Ceramic / Stone Tile  Stone, ceramic and terrazzo should selected for and set in place to limit potential for slip and fall, and provide for reduced staining and maintenance requirements. Polymer or epoxy grouts are to be used, with grout patterns, colors and acceptable width approved by Dolce. Tile setting adhesives and grout must meet South Coast Air Quality Management District (SCAQMD) Rule 1168, VOC limits effective July 1, 2005 Luxury Vinyl Tile / Plank TBD Vinyl Composite Tile  Vinyl, rubber, synthetic and other tile flooring material must be approved by Dolce in advance of specification, including proposed standards for acceptable substrate conditions, application techniques and finish. Quarry Tile  Tile flooring material must be approved by Dolce in advance of specification, including proposed standards for acceptable substrate conditions, application techniques and finish Exposed Concrete, Sealed  Exposed concrete floors should be natural color, steel float finished with hardener and sealer applied; where sloped (i.e. ramps) broom finish is preferred. Where proposed, color concrete pavers must be integral color-fast throughout.  Floor finishes should demonstrate maximum VOC concentrations are less than or equal to those specified in the California Department of Health Services Standard Practice for the Testing of Volatile Organic Emissions from Various Sources Using Small-Scale Environmental Chambers, including 2004 Addenda, using the office scenario as defined in Table 7.5 within the practice. Concrete with Ardex Topping TBD Epoxy  Floor finishes should demonstrate maximum VOC concentrations are less than or equal to those specified in the California Department of Health Services Standard Practice for the Testing of Volatile Organic Emissions from Various Sources Using Dolce Hotels and Resorts: Proprietary & Confidential (9/15)

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Small-Scale Environmental Chambers, including 2004 Addenda, using the office scenario as defined in Table 7.5 within the practice. Pavers / Special TBD Base Finishes: General Note: Base material must be a minimum of 2.5” (6.4cm) in height, with material and height selected for compatibility with surrounding material. Wood, 2.5"  Wood base to be supplied from sustainably harvested sources certified by FSC or other sustainable certification body. Provide chain-of-custody certificates.  Where wood base is painted, species to be poplar or similar paintable material. Finger-jointed material acceptable. Paint finish to be one primer and two finish coats of paint. All joints to be caulked.  Where wood base is stained, species to be determined by finish palette, as approved by Dolce. Stained base to be stained and sealed with water-based polyurethane or other approved finish. Nail holes, gaps to be filled to match wood species; caulking not permitted.  Clear wood finishes, floor coatings, stains, primers, sealers and shellacs applied to interior elements must not exceed the VOC content limits established for those coating types in the South Coast Air Quality Management District (SCAQMD) Rule 1113, Architectural Coatings, rules in effect on January 1, 2004.  Paints and coatings applied to interior base and trim must not exceed the volatile organic compound (VOC) content limits established in Green Seal Standard GS-11, Paints, 1st Edition, May 20, 1993.  Wood adhesives and caulking not to exceed VOC limit of 50 g/L. Wood, 4" +  Wood base to be supplied from sustainably harvested sources certified by FSC or other sustainable certification body. Provide chain-of-custody certificates.  Where wood base is painted, species to be poplar or similar paintable material. Finger-jointed material acceptable. Paint to be one primer and two finish coats of paint. All joints to be caulked  Where wood base is stained, species to be determined by finish palette as approved by Dolce. Stained base to be stained and sealed with water-based polyurethane or other approved finish. Nail holes and gaps to be filled to match wood species; caulking not permitted.  Clear wood finishes, floor coatings, stains, primers, sealers and shellacs applied to interior elements must not exceed the VOC content limits established for those coating types in the South Coast Air Quality Management District (SCAQMD) Rule 1113, Architectural Coatings, rules in effect on January 1, 2004.  Paints and coatings applied to interior base and trim must not exceed the volatile organic compound (VOC) content limits established in Green Seal Standard GS-11, Paints, 1st Edition (May 20, 1993).  Wood adhesives and caulking not to exceed VOC limit of 50 g/L. Composite, 2.5" TBD Composite, 4" + TBD 4" Vinyl  Vinyl base may be used in back of house only, and shall be straight for carpet areas and cove for composite tile areas. 4" - 6" Stone or Ceramic  Tile setting adhesives and grout must meet South Coast Air Quality Management District (SCAQMD) Rule 1168, VOC limits effective July 1, 2005

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Wall Finishes: General Note: Special finishes and systems for walls and ceilings are encouraged, subject to Dolce review and approval for safety, durability, aesthetics and ease of maintenance Wall Covering  Where wall covering is used, gypsum board shall be properly prepared and sized. Wall covering shall conform to ASTM-E 8403 Class A or 1 standard, 20-ounce Type II vinyl or better. Paint  Painted gypsum board and related trim shall be primed plus two finish coats of hospitality-grade paint.  Architectural paints and coatings applied to interior walls and ceilings must not exceed the volatile organic compound (VOC) content limits established in Green Seal Standard GS-11, Paints, 1st Edition (May 20, 1993). Ceramic or Stone  Tile setting adhesives and grout must meet South Coast Air Quality Management District (SCAQMD) Rule 1168, VOC limits effective July 1, 2005 Wood or Special  Stone, tile, wood, glass, metal, upholstered, acoustic, sculpted surfaces and other materials/systems shall be submitted for Dolce’s approval. Where equipment access is required (i.e. acoustic ceiling panels) larger format panels with concealed suspension systems are preferred  Clear wood finishes, floor coatings, stains, primers, sealers and shellacs applied to interior elements must not exceed the VOC content limits established for those coating types in the South Coast Air Quality Management District (SCAQMD) Rule 1113, Architectural Coatings, rules in effect on January 1, 2004. Epoxy TBD Fiber-reinforced Plastic Paneling TBD Aluminum Diamond Plate TBD Plywood Wainscot TBD Ceiling Finishes: Exposed Structure  Architectural paints and coatings applied to interior walls and ceilings must not exceed the volatile organic compound (VOC) content limits established in Green Seal Standard GS-11, Paints, 1st Edition (May 20, 1993). Plaster on Concrete TBD Paint on GWB  Architectural paints and coatings applied to interior walls and ceilings must not exceed the volatile organic compound (VOC) content limits established in Green Seal Standard GS-11, Paints, 1st Edition (May 20, 1993). Washable Ceiling Tile with non-corrosive grid TBD Acoustic Ceiling Tile TBD

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10.8 Lighting Attractive, appropriate and energy efficient lighting shall be designed for all Hotel guest-facing and populated back of house areas; for minimum illumination design levels: Lighting Levels Foot Candles (minimum)

Area

Walkways Parking Lot/Garage Landscaped Areas Building Exterior Porte Cochere

Lobby Open Public Stairs Reception, Concierge Luggage Storage Public Toilets and Lavatories Food & Beverage Venues Lounge, Library Spa, Fitness Retail Elevator Cabs, Lift Lobbies

Pre-function Corridors Meetings / Events Rooms

2 1 * * 15

15 30 30 15 20/30 20 15/20 25 * 15

15

Comment Control Building Exterior photocell, timeclock photocell, timeclock photocell, timeclock * decorative, site-specific photocell, timeclock * site specific photocell, timeclock Public Areas local ₁ panel local local local local ₁ local ₁ local local

Meeting Areas local

Communal Table / Business Center Coat Room Banquet Storage

15-40 15-40 15 15

local ₁ local local local

Guestroom Bath / Dressing Area Guestroom Chamber Guest Floor Corridors Elevator Lobbies Service Elevator Lobbies Housekeeping Storage Exit Stairwells Guest Pantry / Ice Rooms

30-70 30 10 10 10 35 20 20

Guestroom Areas local local panel panel panel local panel panel

multi-scene preset, front desk

multi-scene preset, bar multi-scene * tenant / site specific

lockable access required multi-scene preset: general, decorative, task, accent and spot required 50 at task surfaces

70 at face level 15 at Guestroom entries

tamper-proof fixtures

Back-of-House Areas Executive, Administration, Accounting, HR Offices Office Circulation Associates' Lounge, Lockers/Changing Rooms Engineering/Maintenance Receiving and Security Elevators Food Production General and Dry Storage Refrigerated Storage Housekeeping and Laundry Areas Housekeeping, Laundry Staff Uniforms Housekeeping Storage

40 10

local local

50 at work surfaces

35 35 40 10 35 20 20

local local local

50 at sinks, vanity areas 50 at workbench

local local local

plate-up to dining scene

35 35 35 20

local local local local

₁ = local dimmer panel with preset scenes

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10.9 Audio Visual Systems

Dolce will collaborate with the design team on each property to define appropriate audio visual systems and hardware, primary delivery points (as well as background music, guestroom messaging, etc.) and key visual displays during the early design documentation phases. a.

b.

c. d.

e.

A sound system shall be provided throughout all areas of the hotel considered critical to the guest experience, typically including: 1. Canopy or other Common Entryways (the welcome) 2. Outside Common Areas (per site, resort property, etc.) 3. Common Areas (lobby, lounge, elevator foyer) 4. Restaurant/Bar and other F&B areas 5. Public Restrooms 6. Meeting Rooms and pre-function areas 7. Fitness and Spa areas 8. Pool patio 9. Selected outdoor areas (optional) Audio and Video systems should work in parallel but be built / installed as separate systems. 1. A/V equipment racks at head end locations should contain at least three 20A power circuits 2. Power amplifiers and electronic processing equipment shall be on separate circuits. 3. Zoned volume controls shall be provided in locations convenient to operations personnel, out of guest view and access The sound systems in sub-dividable meeting rooms will be interconnected Based upon final programming and layouts of meeting spaces and related public areas, Dolce will provide an AV Equipment Schedule for use in design and procurement, including items such as: 1. Projectors (fixed and portable), screens, carts 2. LCD/plasma monitors, interactive panels, video switches 3. Microphones, speakers, conference telephones 4. Power strips, remotes, peripherals and accessories 5. Basic guidelines for conduits, wire-ways, wiring / cabling, boxes and connectors Basic criteria for meeting spaces shall include the following considerations: 1. Ballrooms (1,500sf and larger, ceiling heights 13’ and higher), plus Large Meeting Rooms (800sf and larger, ceilings 10’ and higher)  Video o At least one electrically operated projection screen located in each breakout space capable of displaying a 16:10 widescreen image. The distance from the furthest viewing position to the image should be less than seven (7) times the height of the image. Control of the screen should be through a nearby hardwired wall switch. o At least one permanently installed ceiling mount projector in each breakout space with a minimum rating of 5,500 ANSI lumens and WXGA resolution. (1280 x 800) o At least two video input positions in each breakout space capable of delivering analog (VGA) and digital (HDMI / DVI) input signals to the projector. o The system shall be capable of displaying a cable or satellite TV broadcast. o The A/V equipment rack should include a minimum of two auxiliary video inputs at Ballrooms and one auxiliary input at Large Meeting Rooms.  Audio o Sufficient ceiling speaker quantities in each breakout space to produce a full range sound from 40 Hz to 18 kHz averaging 95 dB SPL evenly across the listening area. Speakers should use minimum 8” drivers at Ballrooms and 6” drivers at Large Meeting Rooms.

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

2. 



 3.  

o Digital Signal Processing (DSP) shall provide for signal routing and volume control in the room; in subdividable Ballrooms, design for individual breakout room control as well as room-combining and master volume control of the combined space. o Audio in prefunction spaces adjacent to Ballrooms should be combinable with the Ballroom combined-space audio. o A minimum of two audio input positions within each breakout space. Each input position should have at least one balanced audio input capable of providing phantom power for a microphone and one balanced audio output return. o Speakers above a head table position should be able to be muted to minimize the occurrence of feedback. o Background music shall be available to each audio zone. o The A/V equipment rack should include an audio monitor that allows staff to listen to any individual audio zone. o The A/V equipment rack should include a PC and monitor at Ballrooms (PC connectivity at Large Meeting Rooms) to allow staff master control over the audio DSP and provide for remote support. (e.g. LogMeIn or TeamViewer) o The A/V equipment rack should include a minimum of three auxiliary analog audio inputs at Ballrooms. o The A/V equipment rack should include a UPS to protect audio and control processors from momentary power interruptions. Control o At least one wall mounted, hardwired touchpanel controller should be located in each breakout space. The touchpanel should have a diagonal screen measurement of at least 7”. o The Graphical User Interface (GUI) should offer intuitive control over basic room functions (source selection, video on/off, volume, lighting). No more than two button presses should be required to navigate to an individual control function. o Ballrooms: Room combining functions should be password protected and only available to technical staff. Control of room combining should be presented to the staff member as a graphical representation of the floor plan and should indicate the real time combined / un-combined status of each space. Small Meeting Rooms / Huddle Rooms / Boardrooms (250-800sf, ceilings 8’ and higher) Video o Minimum requirement: one wall mounted 60” or larger flat panel display. o Preferred solution: wall mounted Infocus MondoPad interactive display o At least one A/V input position in the room capable of delivering analog (VGA + audio) and digital (HDMI) input signals to the display. Audio o Program audio is delivered via built in speakers on the display o If additional audio reinforcement is required it should be accomplished using ceiling flush-mount speakers powered by a hidden amplifier, with source and volume control via the wall mounted display. Control o Control via the handheld remote supplied with the display Portable A/V Carts A/V carts are intended to act as standalone A/V presentation systems and to supplement the built-in A/V components in the larger meeting spaces. A/V carts should include: o A platform at least 40” above the floor to support a projector o A lower cabinet with standard rack rails to support equipment

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

o Power distribution that will support all powered devices within the rack and allow the rack to be powered using a single 20’ power cord. o Locking front and rear doors o An audio system including the following components that facilitate a single cable connection to an audio input point in a meeting room:  8 channel mixer  At least two wireless microphone receivers  Analog audio inputs for additional wired microphones, summed stereo inputs for consumer audio devices (e.g. iPod, CD player, laptop) o A Blu-Ray or DVD player o User friendly audio, analog video, and digital video connection points o Auxiliary power outlets accessible to users o A portable style projector with a minimum 2,500 ANSI lumens and WXGA resolution (1280 x 800) o Sufficient storage space for audio and video patch cables The property should maintain an inventory of one A/V cart for every three large meeting spaces.

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10.10

Acoustics

Sound isolation and insulation shall be provided vertically and horizontally between and among adjacent hotel spaces to optimize guest comfort and activity privacy. All Dolce hotels will be designed to comply with the following acoustic performance thresholds; a summary of expected acoustic performance shall be submitted to Dolce for review prior to start of base building construction.

Impact

Airborne

Impact

Airborne

Impact

Airborne

Impact

Airborne

Impact

Airborne

Impact

Airborne

Impact

Airborne

Impact

Airborne

Impact

Truck dock

Housekeeping, laundry

Airborne

Kitchen/Assoc. lounge

Impact

Associates' lockers/change room

Airborne

Executive/BOH Offices

All Meeting Rooms

Nightclub, Social Room

Impact

Fitness, Spa

Restaurant, Bar, Lounge

Airborne

Corridors

Guestrooms & Suites Impact

Guestrooms & Suites

Airborne

Use adjacent / above →

↓ Subject Use

MEP equipment, risers, elevator shafts

Acoustic Performance (STC)

55

60

60

60

60

60

60

65

60

**

60

65

60

60

60

60

60

60

65

65

65

65

65

65

MEP equipment, risers, elevator shafts

45

Corridors Restaurant, Bar, Lounge Fitness, Spa

45

45

45

50

50

45

40

50

50

45

45

45

45

45

50

50

50

60

40

45

45

50

50

50

50*

50*

60*

55

55

50

50

50

50*

55

55

50

50

50

55

55

60

50

50

55

55

55

65

50

50

55

55

60

45

60

50

50

50

Nightclub, Social Room All Meeting Rooms Executive/BOH Offices Associates' lockers / changing room Kitchen, Associates' lounge Housekeeping, laundry

50

Truck dock

STC = Sound Transmission Class Airborne sound transmission between rooms with fixed partitions will be measured upon installation completion (ASTM E90). Movable partitions performance may be reduced by 3dB Impact sound insulation per ASTM E1007 ** Hotel layouts should keep impact noise producing uses (kitchen, laundry, fitness center) from above noise sensitive uses (guest accommodations, meeting rooms); employ structural floating floor system where needed to achieve acoustical separation *rating for walls without door; 40dB @ walls w/door

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10.11

Signage & Graphics

Graphics and signage are considered an integral part of the hotel guest experience. Exterior and interior signage, as well as all property-specific graphic material, shall conform to Dolce Hotels and Resorts Graphic Design Standards (a separate volume) in addition to the following basic criteria. a. For each hotel, a property-specific coordinated signage program shall be developed by an appropriate graphic design consultant in coordination with and subject to approval of Dolce Hotels and Resorts 1. The signage program will comply with applicable code requirements (i.e. accessibility, safety & egress, room identifiers, etc.) and shall address the range of applications unique to each site, such as: building and venue identities, orientation / way-finding, function areas (including digital reader boards), guestroom numbering, etc. 2. Where required, signage will be developed in bilingual style and content 3. In addition to information content, signs should be considered as art forms within the hotel and on hotel grounds and shall be coordinated with any property-specific artwork programs b. Directional signage should be minimized through effective planning and design for intuitive way-finding. Directional signage design types, sizes, and colors will be reviewed as part of the overall project signage and graphics program c. Design of all exterior and interior signage shall include detail on information content, scale, mounting and substrate, and effective illumination to supports the overall design character of the hotel 1. Signage illumination shall be controlled by photocell, time clock, or other methods to be managed by hotel staff d. Primary hotel access points will be marked by entry signage / identifiers properly sized and illuminated for distant viewing 1. Building identity signage design will be reviewed on a site-specific basis 2. Food & beverage and specialty venues located within the hotel may advertise with their own freestanding ground sign, coordinated with other proximate site signage 3. Exterior signs and their mountings will be designed to withstand a wind load of 30lb/sf—14kg/.1m², minimum 4. Porte cochere overhead clearance shall be clearly indicated 5. A 100% non-smoking hotel shall have signage visible to anyone entering the building; no smoking symbol or sign shall not be displayed on entry doors or at reception desk e. Dolce trademarks shall not be permanently embedded or etched into building construction surfaces f. Directional signs for parking shall be clearly visible; floor levels and parking areas shall be signed for easy location of vehicles 1. Provide disclaimer signs at appropriate intervals throughout parking area (i.e. “park at your own risk – remove valuable from vehicle – owner and hotel not liable for loss or damage” etc.) g. Interior directional signs shall be installed to direct guests to all public hotel facilities 1. Signage at the following facilities shall include hours of operation:  Food & beverage outlets  Fitness, spa, pool and recreation facilities  Retail shop(s)  Business center, if provided  Guest laundry, if provided  Guest lounge h. Food & beverage signage, as well as any specialty locations within the hotel (i.e. nightclub, speakeasy, screening room, etc.), should be designed as works of art that clearly identify the venue 1. Separate F&B entrances must be identified with signage, awning / canopies Dolce Hotels and Resorts: Proprietary & Confidential (9/15)

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i.

Meetings and conference facilities will have a comprehensive program of digital signage: 1. Primary entry to meetings area(s) will have a wall-mounted event board 2. Provide a guest-friendly interactive information monitor  Locate near primary meetings area entry point or at primary Nourishment Hub  Can be wall-mounted or free-standing / kiosk (space permitting) 3. Each ballroom, meeting room, breakout, huddle and board room will each have a wall-mounted digital sign adjacent to its main entry doorway, with content display managed by the hotel  Center of screen shall be 60”/1.5m above finished floor  Signage shall include proper ventilation and ease of maintenance  Size digital signage according to room area: ballrooms 40-46”/1.0-1.2m in-wall; meeting, breakout, huddle and board rooms 17-19”/43-49cm in-wall  Each sign should have 20a service, CAT6 wiring, distribution from MDF / IDF 4. Provide a moveable 32-36”/.8-.9m monitor for pre-function use j. Guestrooms signage: 1. Room identifiers must be provided on the corridor wall adjacent to the strike side of entry door; mounted height shall be 54”/1.4m above floor level 2. Provide international “no smoking” symbol as part of the corridor room number sign; when the entire floor is designated as non-smoking, such identification shall be clearly signed in the elevator lobby at the floor, with symbol not required at each room identifier 3. Guestroom safety information signs shall be provided on the guestroom side of the entry door, centered below viewing port and containing guest floor evacuation plan, exit stairs and fire extinguisher locations, and other safety information as locally required k. Exit stairs shall have signage as required by local law and include 1. Floor level numbers in reflective paint on the stair side at each landing (6”/15cm lettering, min.) 2. Corridor side sign indicating “Fire Door – must remain closed at all times” l. Elevator lobbies shall include a sign “In fire emergency use exit stairs – do not use elevator” with graphic evacuation plan m. All back of house rooms shall be identified with room number from the BOH corridor side; primary function of the room shall be identified by name (i.e. housekeeping, storage, mechanical room, etc.) n. Recreation facilities shall have instructional and personal safety signage prominently posted 1. Fitness: consult physician before starting exercise program, follow equipment instructions, use at own risk, no children under 16 years of age, location of first aid, basic hygiene info, etc. 2. All strength and cardio equipment must have individual signs with proper usage instructions 3. Swimming pool, whirlpool: registered guests only, children must be supervised, no running or diving, no glass wares, pool hours, swim at own risk / no lifeguard on duty, alcohol and health restrictions, etc. o. All hotel restrooms available to the public shall be clearly identified with text and gender symbol

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Furniture, Fixtures & Equipment

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11. Furniture, Fixtures & Equipment (FF&E)

Furniture All furniture shall be of commercial grade or better. In the case of hotel conversion or change of ownership / re-licensing, all casegoods 10 years or older must be replaced with new furniture. All furniture shall be guaranteed against defects in manufacturing materials and workmanship for a minimum of one year from the date accepted on-site and placed into service. a.

b.

Construction: 1. All casegoods joints shall be mortise & tendon, splined, tongued, doweled or blocked full length, glue and screw-attached two ways; all excess glue to cleaned from exposed surfaces 2. All structural members to be glued and screwed in position; caster blocks must be screwed and glued in position i. Dovetails shall be well-fitted, glued and sanded 3. All screws shall not strip holes or screw head and not split or swell adjoining members 4. All laminate tops to be high-pressure laminate with contact or semi-rigid adhesive on minimum 45lb/20kg industrial-grade particle board with fine face and anti-warp backing sheet 5. Solid wood panels shall float within door / drawer front frames 6. Stone tops must have minimum .5”/12mm plywood sub-top 7. Glass tops must be securely fit into base pieces 8. Desk legs must be bolted, double-lagged with leg stretchers 9. All doors, drawers and hardware must be properly fitted, uniform in alignment, clearance and operational ease i. All drawers must operate without binding or sticking with drawer glides and runners securely attached to assure proper drawer alignment; side-mounted glides shall be silent in operation ii. Doors must not rub, bind or rattle; hinges must operate smoothly, quietly and without binding 10. Drawer interiors and cabinetry compartments shall be sanded smooth, finished to prevent moisture absorption and free of visible runs in glue or finish 11. Drawer box edges must be sanded, clear coat sealed and finished with catalyzed top coat; no visible machine marks, discoloration or mineral streaking permitted 12. Casegoods back panels must be glued and fastened with screws or staples; fasteners must be flush and shall not swell, split or protrude finish members or surfaces i. When used, dust bottoms shall be installed with better face up (i.e. visible when bottom drawer removed) 13. All surfaces shall be free of splinters, snags, visible staples, nails, etc.; caning shall be smooth to the touch, with no loose, split or cracked strands 14. All hinges, pulls, latches and catches, glides, etc. must be attached, aligned and operate properly 15. Mitered corners must be square, flush and tight; face-nailed molding shall be finished as inconspicuously as possible and interior screws must be countersunk or flush 16. Casegoods longer than 60”/150cm between floor supports / legs shall have intermediate support provided; tables over 36”/90cm in diameter or square must have adjustable floor glides Materials and Finishes: 1. Casegoods must be of good quality, with solid timber edging, veneer interiors, and in no case made of endangered species 2. Exposed veneers shall have minimum thickness of .65mm and be matched in pattern and color, pressure-attached with waterproof adhesives; plywood substrate must be of uniform multi-directional strength 3. Drawer sides and back shall be of hardwood or seven-ply veneer; joints to be multiple dovetail or linear dovetail

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i.

c.

Drawer bottoms must be veneer plywood stained and finished with catalyzed top coat, contained in dado reveals on all four sides; use bottom blocking to assure ongoing square. ii. Side mounted drawer glides shall be silent and soft closing 4. Hardwood plywood shall have face and back veneer of at least 1/32”/80mm before sanding 5. Face veneers shall be Grade I flat cut; match all face veneers on a single panel for grain and color i. Finished surfaces include back of desk, inside of bookcase, top of shelves, and other visible surfaces when in normal position ii. Drawer bottoms, mirror backs and other non-exposed finish surfaces may be Grade II rotary cut, or better iii. All edge banding shall match face veneer 6. All tops and structural elements must be warp-free 7. Particle board cores must be of commercial standards Type I, Grade B, Class II; no exposed particle board is permitted in any furnishings i. Tops may be particle board core if all edges are veneer banded and not spanning more than 24”/60cm ii. Lock-mitered cases must include core bands front and back 8. Exposed metals should be of a gauge and finish appropriate to intended use with clear matte enamel coating, baked enamel or powder coated finish; non-corrosive materials are required, suitable for humid and salt-air environments 9. Finishes must be color-fast and uniform among like pieces provided by same manufacturer i. Pieces intentionally distressed, highlighted etc. shall be consistent ii. Door backs and edges shall be uniform in finish with exterior surfaces 10. Finish materials, sequence, number of coats, etc. shall be included in FF&E specifications 11. Upholstered furniture shall have frame joints double-doweled, glued and nailed; corners to be blocked, glued and gusseted and screwed as appropriate 12. Seat springs shall be at least 8 gauge and seat backs 11 gauge spring wire with lateral stabilizing wrapped edge wire and coated spring clips i. Body padding shall me 1.8 density polyurethane, initial load deflection with minimum 2oz. bonded polyester fiber ii. Seat and back cushion 2.25 high resilience poly with 3/4oz. bonded polyester fabric wrap 13. Meeting room type "stack chairs" are not acceptable for guestroom or public area furnishings Top surfaces (tabletops, countertops, etc.): 1. Materials and construction of top surfaces shall be reviewed and approved by Dolce for appropriateness and performance criteria: i. Durability, impact / scratch / stain resistance ii. Structural integrity for intended use, span iii. Material washability and maintenance 2. Glass tops must be affixed; provide acrylic bumpers adequate for size i. Tempered glass shall be ¼”/6mm minimum thickness when supported, 3/8”/10mm when not fully supported 3. Porous stone tops must be sealed; stone top must have ¾”/2cm plywood backing with exposed surfaces painted black, properly glued or screwed to supporting cabinetry / framing 4. Laminate tops must be of high pressure laminate on minimum 45lb/20kg industrial MDF core, fine face particles, with anti-warp backing i. Type two laminate bonding is required, with no blisters or cracks ii. V-groove reveal is required for all inset laminates with wood edge iii. All patterned laminates must match at joints

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Upholstery a. Upholstery fabrics shall be heavy duty contract quality and meet or exceed NFPA 260, and all applicable local and state flammability codes b. Upholstery fabric selections must meet the minimum 30,000 double rubs or greater (Wyzenbeek) durability test 1. Fabric dying process shall be vat dyed or fiber reactive colors only; pigment colors shall not be used 2. All upholstery fabric shall conform to NFPA 260, Class I criteria i. Salt based flame retardant chemicals are not allowed ii. All flame retardant certificates of compliance are to be provided to the hotel 3. Stain resistant finish is required on all upholstery and decorative pillow fabrics 4. Fabric backing if required shall be acrylic, latex or knit 5. Light fastness: 40 hours, by AATCC test method (American Association of Textile Chemists and Colorists) c. Upholstered furniture shall not be fully upholstered in vinyl; vinyl shall be used for seats only d. fabrications shall have non-corrosive rust-proof zippers, adhesive reinforced seams

Window Treatments All windows must receive a window treatment. a. Public area windows must be covered with draperies, sheer curtains, and/or plantation blinds and/or wood plantation shutters (2" slats) b. Window treatments must meet or exceed all applicable local and state flammability codes and U.S. Flammability Code NFPA-701; proof of compliance is required by means of a manufacturer's label sewn to the drapery or a letter from the manufacturer on file at the facility 1. If fabric is not inherently flame retardant, only non-saline chemicals shall be specified for treatment c. Draperies must be made of material with a minimum width of 54"/137cm and a weight of 1.70lb/yd; all exposed edges must be covered by drapery returns d. Public area draperies: 1. All draperies shall overlap at least 4”/10cm and be floor length 2. Public area draperies shall have hardware concealed by architectural detail (soffit, crown molding, etc.); fabric cornices, valences shall not be used 3. If not cord-operated, batons must be heavy duty, installed on front of drapery fabric, and in a color complimentary to drapery; mount batons so that bottom of baton is 42”/107cm above floor 4. Draperies are not permitted at vision windows adjacent to hotel entry doors e. Wood plantation shutters or blinds are permitted in public areas; paint or varnish finish is required, exposed wood is not permitted 1. Vertical blinds should not be used f. Guestroom draperies: 1. Window treatment in typical guestrooms must include blackout drapes plus sheers i. Blackout lined over drapery plus sheer, or sheer over color blackout permitted ii. Top clearance shall be ¼”/6mm and bottom clearance shall be ½”/12mm above finished floor iii. Over-drape / blackout drape fullness shall be twice (2x) window width when measured across finished hem (i.e. 200% for pinch pleat, 120% for ripple fold) iv. Sheers shall measure 2.5x window width at hem 2. Soffits, crown molding, or upholstered wood valances which conceal the drapery hardware are required; fabric valances or cornices are not permitted 3. Fabric for over-drapery: i. 100% cotton or 100% polyester acceptable; all polyester fabric to be of a low pill continuous filament fiber Dolce Hotels and Resorts: Proprietary & Confidential (9/15)

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ii. Drapery fabric must have a stain resistant finish iii. Fabric shall be vat dyed or fiber reactive colors only (preshrunk); all colors must have vat fastness; pigment colors are not permitted iv. Weight based upon 54"/137cm wide goods:  Cotton at 180 (1.8 yd/lb) - 133 (1.33 yd/lb)  Polyester at 7-11 oz/yd (9 oz/yd preferred) 4. Blackout drapery lining shall be sewn on and not laminated; neutral, off-white color on finished (viewable) side; lining shall be fully opaque when used with light-colored over-drape 5. Over-drapes may be full-traverse or side-hanging, dead-hung or tied back, to complement room design 6. Installation may be a two-track or three-track system; three-track systems shall have individual tracks for sheers, blackouts and over-drapery i. Tracks shall be affixed with drilled screw and anchor; shot installations are not permitted ii. Cordless, hand-drawn track with batons shall be used, with baton mounted on front of drapery

Mirrors and Artwork a. All mirrors must be polished plate glass, 3/16”/4.76mm or ¼”/6.35mm polished, with vinyl safety back and mounted on solid wood backing 1. Mirrors must be free of distortion and warranted against silver oxidation b. Frames of wooden molding are preferred, sealed with moisture barrier or tape 1. Mirror frames shall not be made of wood species prone to insect infestation 2. MDF frames are not permitted in areas subject to moisture c. Artwork shall be mounted, matted, glazed and framed with proper conservational techniques and materials 1. Use conservation / UV protection glass for valuable pieces d. Wall installation for mirrors and artwork shall include tamper-proof security hardware appropriate for the wall condition, size and weight of piece

Carpet Minimum carpet specifications – Cut Pile: Construction Machine Gauge Stitches per Inch: Pile Height: Face Yarn:

Primary Backing Secondary Backing: Face Weight:

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Tufted 1/8"- 1/20" 9.7-12 .250"-.50" Cut Pile 100% Nylon, 3rd - Advanced Generation Beck, Vat, Skein Dyed or Printed - Type 6.6 Solution Dyed - Type 6 or 6.6 (Type 6.6 preferred) Polybac or woven polypropylene Action Bac 40-48 oz./sq. yd. for heavy traffic areas (lobby, lobby corridors and pre-function areas) 35-44 oz./sq.yd. for remaining areas (dining room, bar/lounge, meeting rooms and guest room corridors - 40 oz./sq.yd. recommended)

130

Minimum carpet specifications – Cut & Loop Pile: Construction: Machine Gauge: Stitches per Inch: Pile Height: Face Yarn:

Primary Backing: Secondary Backing: Face Weight:

Minimum carpet specifications – Axminster: Fiber: Ply: Pitch Pile Height: Face Weight: Minimum carpet specifications – Loop Pile: (approved only for use in fitness room) Machine gauge Stitches per inch: Pile height: Face yarn: Face Weight: Primary Backing: Secondary Backing:

Tufted 1/8"- 1/20" 9.7-17 .185”-50” Cut pile 100% Nylon, 3rd - Advanced Generation Beck, Vat, Skein Dyed or Printed - Type 6.6 - Solution Dyed Type 6 or 6.6 (Type 6.6 preferred) Polybac or woven polypropylene Action Action Bac 40-48oz./sq. yd. for heavy traffic areas lobby, lobby corridors and pre-function areas; 35-44 oz./sq.yd. for other areas (dining room, bar/lounge, meeting rooms and guest room corridors – 40 oz./sq.yd. recommended.)

Wool nylon blend (80/20) or 100% nylon (type 6.6)2 7 .250 to .268 9-10 (10 preferred in heavy traffic areas) 35-44 oz./sq.yd. (80/20); 31-44 oz.sq.yd (nylon)

1/8” – 1/10” 9.0 .156” to .250” Solution dyed type 6 or 6.6 nylon, polypropylene (Olefin) or Polyethylene, Terephthalate (PET) 26-30oz. Polypropylene Action Bac or equal

a. Carpet and carpet padding must be commercial grade and meet or exceed all local, state and federal flammability codes including DOC-FFI-70 and ASTM E648, Class II testing; carpet must have a "Class B" or better flame spread rating 1. Carpet should have antimicrobial and soil resistant properties 2. All carpet yarn must be twisted with a minimum of four (4) twists per inch and be heat set 3. All carpet must have a minimum Density Factor of 275,000; 300,000 - 350,000 is recommended for corridors and public areas (Density Factor = stitches x gauge x yarn size) b. Guestroom use shall be wall-to-wall commercial grade, quality carpet, installed over padding/cushion; guestroom carpeting is not permitted to be glued down directly to the floor surface c. All guestrooms and guestroom corridors must have 4" minimum height base; wood or vinyl base to compliment carpet color must be used d. All carpeting must be installed over padding and be power stretched except in double glue-down installations. 1. Carpet pad must be produced from 100 percent synthetic fibers or high density flat sponge rubber; urethane or rebonded (foam) product is not permitted

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2.

Synthetic Fiber pad must be 7/16", commercial quality/grade, 40-45 oz. weight; sponge rubber pad must be 23-26 lb. density (26 lb. recommended). e. Commercial Grade 2 tackless strips should be used at all perimeter walls except in glue-down installations f. Where Axminster Carpets are used, it is recommended that all seams be hand sewn; 6" wide heat melt tape may be used with seam sealer as an alternate; tufted carpet such as printed or graphics may be seamed with heated pin-tape g. Installation must meet all local, state, and safety codes (i.e. contrasting colors on steps) h. Padding must have manufacturer's label of "contract/commercial grade" i. Meeting space, public space and corridor carpet should be glued down as high traffic and equipment may adversely affect normal wear: 1. A double glue-down policy must be followed (pad is to be glued to the floor, carpet glued to the pad); installation to be according to manufacturer's instructions 2. Use of the double-stick Carpet Installation System with factory approved adhesive on a sponge cushion rubber pad (23-26 lb. density) is the preferred method; synthetic fiber pad that is specially treated for this type of installation will also be considered 3. The use of certain pre-attached padding systems may be utilized, but must be reviewed and approved by the owner prior to being ordered 4. In some extreme cases, it may be beneficial to glue the carpet directly to the base floor; these cases must receive prior written owner approval before installation, with expediency and/or budget not acceptable reasons for exception.

Guestroom FF&E The typical Dolce guestroom shall include:  One King Dolce Posturepedic Bed set with Headboard, or Two Queen Dolce Posturepedic Bed sets with Headboards  Two night stands at King, or One night stand at double Queen  Two reading lamps  Desk with task lamp, connectivity panel  Ergonomic desk chair and side chair  Dresser (4-drawers with solid surface top, min.)  37" flat panel HDTV  Hospitality unit (i.e. coffee/tea service, mini-refrigerator, snacks, etc.)  Wardrobe cabinet, when enclosed closet is not provided  Lounge chair w ottoman, chaise, etc. & floor lamp (depends on room size)  Full length mirror plus Artwork (2 pieces per room, plus decorative mirror(s))  Two 2-line telephones (one hard-wired), with voice mail and data port  Alarm clock with radio, charging connectivity a. Bed and Frame 1. The bed frame must be properly constructed of steel or wood to support and hold in place the bed mattress and foundation i. King and queen bed frames must have a center frame support under bed ii. Base may not be made of MDF or press-board iii. Frames shall not be adjustable by guest Dolce Hotels and Resorts: Proprietary & Confidential (9/15)

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b.

a.

b.

c.

2. Targeted top of mattress height is ±26” above finished floor (A.F.F.); typical mattress sizing in Dolce hotels: i. King 76 x 80” ii. Hotel King 72 x 80” iii. Queen 60 x 80” iv. Full XL 54 x 80” v. Twin XL 40 x 80” 3. A minimum 6”/15cm clearance below the bed frame is required i. Where an enclosed base is approved, a recess for toe kick space is required (4”/10cm min.) 4. Concealed pull-down beds (i.e. MurphyBed) are not permitted 5. Platform beds may be reviewed by Dolce in specific cases, and shall be fabricated to high quality commercial standards; case work materials and finishes shall be as outlined above Headboard 1. All guestroom beds must have a headboard or a Dolce-accepted wall feature that enhances room quality; ergonomic design is encouraged 2. Room configurations must comply with the requirements of the Americans with Disabilities Act (ADA) and other relevant accessibility codes 3. A minimum floor clearance of 18" must be maintained around the bed 4. Headboards are to be provided with proper permanent mounting hardware 5. In double rooms a 3” clearance shall be kept between top of mattress and nightstand Nightstand / Bedside Top 1. All rooms with one bed shall have two (2) flanking nightstands or bedside surfaces; rooms with two beds shall have one nightstand/surface located between the beds i. At least one nightstand / bedside top shall include a drawer ii. At least one shall include a connectivity panel (i.e. “jack pack” or similar) for guest convenience iii. When one top is between two beds, top surface size should be increased for dual users 2. Minimum dimensional requirements are 24/60cm W x 20"/50cm D x 24"-26"/60-66cm A.F.F. 3. Solid tops are required (i.e. stone, wood); plastic laminate tops not acceptable 4. Nightstand / Bedside tops must be able to support at least 250lb/115kg 5. Nightstands must have recessed backs to avoid conflict with power plugs, wiring Dresser 1. Minimum requirement is at least three (3) drawers for clothes storage in the guestroom totaling at least 5ft³/.14m³; suites shall include at least 10ft³/.3m³ among living and sleeping rooms 2. Drawers shall be at least 7”/18cm high and no more than 20”/50cm deep 3. Drawer units can be in a free-standing chest or part of a larger cabinetry composition, depending upon room geometry and size; in either case, a solid top and dust bottom are required Desk & Chairs 1. All guestrooms must be equipped with a desk / work surface; minimum standard top dimensions must be 24"/60cm D x 52"/132cm W at 30"/76cm A.F.F. 2. Desktop surfaces must be of solid material acceptable as a writing surface (i.e. glass over wood, sealed natural stone); all other surfaces (sides, drawers, legs, end panels, etc.) must be solid wood or veneer, finished on all sides 3. Desk / work surfaces must contain a central drawer, at least 18"/45cm W x 18"/45cm D x 3”/75mm H 4. Accessible desk must have a clear dimension of 27"/69cm from the floor to apron / top 5. Desktop can be incorporated into larger cabinetry composition 6. A Dolce-approved connectivity panel shall be incorporated into the design of the desk; see Technology standards 7. A Dolce-approved ergonomic desk chair will be used with the desk; chair shall have 5-legs with commercial grade casters, appropriate height, tilt and lumbar adjustments 8. A side chair shall be provided in the room; design selection shall be reviewed by Dolce

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d. Television 1. Each guestroom should be equipped with the most updated display technology available; minimum standard is 42” class HDTV monitor with stand, front-firing speakers preferred 2. TV shall be mounted at least 2”/5cm above any horizontal surface and shall not protrude beyond that surface in any direction 3. When wall-mounted, care shall be exercised to sound-isolate the TV monitor to avoid disruptions to adjacent rooms; non-demising walls recommended i. Specialized wall blocking shall be provided for structural and acoustic purposes 4. TV monitor shall be placed for optimum view angles from both beds and desk; view from soft seating, if provided, should also be considered 5. Incoming cabling and connection boxes shall be concealed from guest view 6. A guest connectivity panel shall be provided in a readily-available and convenient location e. Hospitality Unit 1. All rooms shall include provision for coffee / tea service, not to be located in the guest bathroom 2. Coffee / tea service may be located: i. In a water-tight drawer as part of a cabinet piece also housing a mini-refrigerator ii. As a countertop display adjacent to the TV, provided cabinetry supporting TV is of sufficient top surface area iii. As a top display in an alcove; suggested dimensional criteria: 22"/56cm W x 22"/56cm L x 30”/76cm A.F.F. 3. Glass tops are not recommended, but when used must be tempered glass and fully backed i. Hinged leaves are not acceptable. 4. Where a mini-refrigerator is to be included in the guestroom hospitality offering, such appliance shall be housed in a cabinet i. Cabinetry shall match other casegoods in the room ii. Cabinet door(s) shall not be connected to the appliance door iii. Adequate ventilation and convenience to proper power connection to be provided 5. Where a mini-bar product is to be used in the guestroom, appliance criteria must be approved by Dolce in advance of selection f. Wardrobe Unit (where enclosed closet is not provided) 1. Minimum clear hanging space requirement for each typical guestroom is 22”/56cm hanging bar length with 40”/1.2cm vertical clear (top of bar to shelf/other bar below) + 10”/25cm hanging bar length with 60”/152cm vertical clear 2. Shelves over hanging bars shall leave 2”/5cm minimum clearance above bar 3. Wardrobe cabinets shall also accommodate storage for iron/ironing board set, rolled exercise mat, inroom guest safe, and shall accommodate sufficient hanger stock (see Operations Standards) 4. Wardrobe cabinetry shall match or compliment other casegoods in the room i. Hinged doors shall be required; bi-pass and folding doors not permitted 5. Wardrobe should be designed to include clothes storage drawers when possible 6. Door activated on-off lighting is suggested, provided local practice allows for plug-and-play installation (i.e. electrician hardwire connection not required) g. Soft Seating 1. Depending upon guestroom area available, FF&E selections may include additional seating options: lounge chair with ottoman, chaise, sofa bed, etc., plus appropriate accessory pieces, such as coffee table, end table, floor lamps 2. Soft seating and associated casegoods shall all be of commercial contract quality h. Lamps 1. All lamps to be used in the United States must be U.L. approved with a U.L. label affixed to each lamp (UL standard #153); similarly, lamps in Europe shall include CE approval and label, including indication of compliance with appropriate Directives

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2. All lighting fixtures / luminaires shall accommodate energy efficient lamps (LED, CFL, etc.) at a minimum illumination output equivalent to a 100-watt incandescent bulb 3. In addition to design qualities, luminaire selection criteria shall include energy efficiency and durability 4. All table and floor lamp power cords must be clear with molded plugs, 96-180”/244-457cm long; convenience plugs are not permitted 5. Table lamps: i. All table lamps shall have protective felt on the base ii. Metal lamps shall be of 20 gauge, minimum; Brass lamps and exposed parts may be either solid brass or nickel/copper/brass plating iii. All exposed brass parts must be double-baked with clear enamel to prevent oxidation, rust, and premature deterioration; brass lamps are not recommended in seaside locations iv. All "ceramic lamps" must be either ceramic or porcelain. Hydrocal, either reinforced or unreinforced, is not acceptable 6. Floor lamps i. Floor lamp weights must be cast iron; all rust is to be removed and a sealant is to be applied. A clear plastic bottom cover is to be glued to the weight to ensure against rust damage ii. Minimum 10-pound weight must be used inside hollow floor lamp bases; this does not apply to stone or footed bases iii. Internal pipe of floor lamps with straight column is to be 1/2" o.d., 16 gauge iv. Floor lamps are to be fixed height; adjustable height lamps are not permitted 7. Nightstand & Reading Lamps i. Style of lamp base and its nightstand “footprint” shall consider other equipment (telephone, alarm clock, etc.) ii. When reading lamps are not provided, nightstand lamps are required to produce a minimum of 30 foot-candles of reading light at the pillow level iii. Provide two convenience power outlets at the base on king nightstand lamps, and two on double or queen room nightstand lamps iv. Reading lamps should be considered in the design of the headboards and overall composition of the room; select fixtures based upon need for ambient lighting or reading-specific illumination 8. Desk Lamp i. Adjustable task lamps are encouraged; translucent shade should be considered in room design if ambient lighting is needed in the area ii. Provide power outlet at lamp base if connectivity panel is not present or wall outlets are not available above the desktop surface

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Guestroom OS&E a. Dolce Top of Bed Standards (c: 2008) 1. Down Blankets – One (1) Central Weight white per bed required. To accommodate guests who prefer non-down blankets, a stock of high quality construction blankets, 100% nylon face on an insulating base (e.g., Velux-type) must be kept in inventory 2. Pillows – Four (4) Jumbo down for full and queen, and five (5) Jumbo down for king, plus a Signature pillow, per bed. The pillows must be 20"x 28" down chamber pillows with the following specifications: i. Weight: 29 oz. ii. Fill: Outer Chamber: Hyperclean down; Inner Chamber: 95% small whole feathers with 5% down; Labeled: 85% feathers and 15% down iii. Tick: Barrier weave, 230 thread count, 100% Cotton Cambric; 185 thread count , 100% cotton (inner) iv. Edge: Double needle sewn 3. Sheets and Pillowcases – Three (3) white, minimum 250 thread count, 50/50 polyester/cotton blend sheets per bed with matching pillowcases coinciding with bed size are required. Pillowcases to be 250 thread count 60/40 cotton enriched with 1/8" satin piping 4. Mattress Pads – One (1) Super Topper Mattress Pad is required (4-6 lbs) of proper size to cover the entire mattress. 5. Down Comforter: i. For the duvet insert, use Central Weight white down blanket product as noted above ii. Each bed must feature a tailored bed skirt to coordinate with the bed cover and room décor iii. The drop should equal the distance from the top of the box spring to the floor minus 1.5 "  Style: Tailored with inverted kick pleats  Lining: None  Platform Stripes: 4" platform stripes with self fabric  Decking: 70/30 poly-cotton blend fabric  Box Fit: Decking and platform extended 8" at the top and sewn to the side drops for tight box fit Fabric: Option 1: Streams (100 percent polyester, striped fabric, dyed to match Nani suede throw) Option 2: Nani Suede (100 percent polyester, warp and fill)  Colors: Gold, Rust (Burgundy), Navy, Emerald (Hunter Green) b. Clock Radio: each guestroom must have a Clock Radio with an easily adjustable alarm function and illuminated face, located on but not attached to the nightstand top; connectivity, recharging capabilities are optional c. Each guestroom must contain two (2) IP telephones; one shall be wired 1. Each guestroom telephone must be equipped with voice messaging capabilities; specifications for the telephone system must be submitted to Dolce International for review and approval

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Appendix A: 200-Key Facilities Program Template

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Appendix B: Technical Services Outline

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Appendix C: Differentiation Document

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Appendix D: IACC Standards

IACC Standards

[for reference]

Priority of Business 1. A minimum of 60% (based on net area) of meeting space in the conference centre is dedicated, single-purpose conference space. 2. A minimum of 60% of total revenue from guest rooms, meeting space, food & beverage, conference technology (A/V) and conference services is conference related. If the property is non-residential or ancillary (see definition below), 70% of total sales of the conference centre is generated from conferences. 3. Conference centre offers and actively promotes a package plan which includes conference rooms, guest rooms, three meals, continuous refreshment service, conference services and conference technology. Non-residential package includes conference rooms, lunch, continuous refreshment service, conference services and conference technology. (See also #27 below.) Conference Centre Design 4. Dedicated conference rooms are separated from living and leisure areas. 5. Property has at least one dedicated main conference room that contains a minimum of 93 square metres or 1,000 square feet and can accommodate flexible seating arrangements. In addition, the conference centre has at least three other dedicated conference rooms with no moveable walls. 6. Conferees that have multi-day meetings can safely store materials and equipment overnight in dedicated conference rooms. 7. Property has sufficient inventory so that no less than 60% of all meeting space can be set up using ergonomically designed chairs. (The North American Chapter also requires that chairs have arms, that they swivel and tilt synchronously and allow height adjustment. Chairs have a rounded or waterfall edge on the front of the seat pan. Chair seats have a minimum width of .46 metre or 18 inches, a minimum depth of .4 metre or 16 inches and seat height adjustable within at least 7.5 centimetres or 3 inches of the range between .38 and .53 metre (15 - 21 inches). The seat and inside back of the chair are fully upholstered or constructed of Pellicle® or like material. The arms and outside back of the chair are fully upholstered or constructed of ABS molded plastic or of Pellicle® or like material. The base of the chair has five-prong design with casters.) 8. Property has sufficient inventory so that no less than 60% of all meeting space can be set up using tables that are at least .6 metre or 24 inches wide and that have a non-reflective, hard writing surface with a high-pressure laminate or hardwood veneer finish. Tables have sufficient length to allow at least .76 metre or 30 inches of space per occupant. Draped, skirted banquet tables are not acceptable. (The North American Chapter also requires that the edge of the table is comprised of a high-pressure laminate finish or a decorative edge banding material that is constructed of vinyl or wood products. Tables have a reverse “T” style leg mechanism or its equivalent with offset legs that are permanently affixed or that fold, and that do not impinge upon the tables’ occupants.) 9. Wherever meeting rooms have windows, they have built-in manually or electrically operated curtains that substantially eliminate light from outside the room. 10. All meeting rooms have lighting with in-room controls that produce maximum illumination levels between 500 and 700 lux or 50 and 70 foot candles at tabletop.

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11. Dedicated conference rooms larger than 93 square metres or 1,000 square feet have zoned lighting and controls that permit dimming across the spectrum from full-power to off. 12. All meeting rooms larger than 160 square metres or 1,750 square feet have fixtures that can illuminate a targeted area and can be controlled separately from other zones and/or task lighting. 13. Dedicated conference rooms have individual climate controls. 14. Dedicated conference rooms have appropriate vertical surfaces to display information generated at a meeting. 15. Acoustical rating for sound transmission between dedicated conference rooms and all adjacent areas meets or exceeds 50-60 NIC (Noise Isolation Class) for all fixed walls and 45-50 NIC for all operable walls. 16. Ambient sound levels within all dedicated conference rooms range from 25-35 NC (Background Noise Criteria) or less, and Reverberation Time (RT) falls between 0.8 and 1.2 seconds at mid-frequencies. 17. All meeting rooms larger than 93 square metres or 1,000 square feet have built-in voice reinforcement sound systems; at least one microphone input point in the floor, podium, table or wall at the head of the room; and a minimum of one set of in-room sound system controls. 18. Each dedicated conference room has one in-room telephone outlet, simultaneous Internet connectivity and multiple power outlets located throughout the room. All meeting rooms larger than 55 square metres or 600 square feet have a minimum of two communications access plates for the connection of both telephone and Internet devices. 19. Within all meeting rooms, High-Speed Internet Access (HSIA) services are available to conferees. 20. Dedicated conference rooms have unobstructed interior views. Conference and Business Services 21. Property staff includes skilled conference planners who are thoroughly proficient in effective meeting room setups, menu and special event planning, conference technology (A/V) equipment and services, and other special needs of the client. 22. A designated conference planner is assigned to each conference group. 23. Within the conference centre, there is a staffed business services centre or desk that can provide at least the following products and services: basic office supplies (e.g., paper clips, tacks, pens/pencils, tape, scissors, etc.); computer workstations with current office software applications and Internet access; facsimile services, including message/fax notification and delivery system; paper shredder; word processing; photocopying; computer printing; laptop/notebook computer rental; digital media (USB flash drives and CD's) blank audio and video media; shipping supplies and services, including postage and express shipping; nametag and tent card paper stock. Food & Beverage 24. Separate dining and conference facilities, with at least one dedicated conferee dining area available specifically for the convenience of conference groups. (The dedicated conferee dining area must be in one consistent location and cannot be within conference or meeting rooms.) 25. Property provides dining facilities designed to accommodate conference groups on a flexible meeting schedule (at convenience of group), at least for breakfast and lunch, and to accommodate the capacity of the conference facility for lunch in no more than two seatings of one hour each. 26. Within the conference centre, continuous refreshment service is available outside of meeting rooms. Dolce Hotels and Resorts: Proprietary & Confidential (8/14)

Technology The “Total Meeting Environment” must naturally provide a minimum amount of technology infrastructure and equipment to support a successful meeting. Because the best possible environment for meetings and adult learning experiences is exactly what every IACC-member property strives to deliver, all dedicated conference space must have interior architecture, sufficient power accessibility, signal infrastructure, design elements and physical arrangement to support the convenient and unobstructed use of all up-to-date portable equipment for audio visual presentation technologies. 27. Package plan includes flip charts, microphones, and computer/video-image display equipment. 28. Dedicated conference rooms larger than 93 square metres or 1,000 square feet have at least one built-in remote-input computer/ video-image display system. 29. High-tech, high-finish board and video-teleconferencing rooms as well as dedicated conference rooms larger than 93 square metres or 1,000 square feet have at least one manually or electrically operated, retractable projection screen which is installed either in the ceiling or mounted on the wall. 30. Property provides skilled technicians who are thoroughly proficient in creative program consultation; equipment setup, operation and instruction; and who are available for immediate response to service needs. Guest Rooms (Not applicable to non-residential centres) 31. Guest rooms have work areas that include a desk or table with hard writing surface and a comfortable chair; desk or table lighting which is controllable separately from overhead lighting and gives adequate illumination for reading and writing; a phone line and simultaneous high-speed Internet connectivity; and adequate, easily accessible power outlets. 32. Guest rooms are separated from conference and leisure areas to allow maximum privacy and comfort. Ancillary Conference Centres Definition: Ancillary conference centres are located at properties where one part of the venue is a readily identifiable conference centre which qualifies for IACC membership. An ancillary conference centre may occupy one (or more) floor(s), a wing, or some other clearly distinct portion of a resort, convention hotel, exhibition and/or convention hall, or other hospitality venue. Every meeting room within the designated conference centre meets all IACC standards above, but IACC does not evaluate guest rooms or any meeting space outside of the conference centre. In addition, IACC requires all ancillary conference centres to: 33. Name the conference centre in a way that readily identifies the conference centre and clearly differentiates it from the remainder of the complex (e.g., the Conference Centre at Raintree, not the Raintree Hotel & Conference Centre). 34. Install signage that displays the distinct name of the conference centre at each public entrance to the conference centre. 35. Have at least one public entrance with a door that clearly separates the conference centre from the remainder of the facility. 36. Have a conferee reception area or lobby within the conference centre. 37. Have at least one set of public restrooms within the conference centre. 38. Have at least one conference planner dedicated exclusively to the conference centre.

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