Title Page
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Conducted on
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Prepared by
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Location
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Club Lounge must minimally have/be: Computers (2) for guest use:
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o Laptops or dedicated stations
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It is acceptable for 1 computer to be an iPad if it has printing capability to a local printer
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Bluetooth or wireless printing is acceptable
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o Complimentary
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o It is not acceptable to include the Club desk computer for guest use
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Copy services available
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Scanning services (in and out-bound) available
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Fresh floral arrangements or live plants
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o Dead flowers or plants are not acceptable
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o If in clear vase, water must be visibly fresh
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Furniture
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o Arranged to provide a variety of intimate seating areas
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Music - background
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Pressing service (complimentary on 2 items per room per day)
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o 5 items maximum (AP)
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Printer/printing services (e.g. computer station, concierge desk)
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o Wireless printing must be available if computer station is not offered
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o It is acceptable to offer both wired and wireless printing
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Reading materials available (e.g. newspapers, magazines, books)
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Wifi internet connectivity in the lounge (complimentary)
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One 30-minute 'Experiential Event' per week
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o Event should be offered on a peak day of the week to ensure that many guest experience it, but does not have to be at the busiest time of day.
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Lounge offers appropriately marked seating sections where cellphones and VOIP calls are restricted
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o Identified by small attractive signage;
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plastic or acrylic table signage is not appropriate.
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o It is acceptable for the entire lounge to restrict cellphones and VOIP calls
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VOIP headsets are offered to any guests wanting to complete a call while in the Club Lounge’s unrestricted area in markets that allow VOIP calls
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o Headsets must remain surgically clean.
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Club Lounge staff must minimally: Assist with reservations, tickets, and information on a complimentary basis
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Be present during all times when food (not snacks) or liquor services are offered
Club Lounge F&B
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Breakfast presentation must minimally include: 3 types of yogurt (e.g. Greek, low-fat, pro-biotic yogurt drink)
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4 varieties of cereal
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o 2 adult/wellness (e.g. Kashi, Corn Flakes)
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o 2 children's types (e.g. Froot Loops, Rice Crispies)
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Hot oatmeal or local equivalent (e.g. Congee)
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5 types of toppings for hot cereal (e.g. flax seed, raisins)
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Hard boiled eggs
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1 hot egg dish
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o It is acceptable if eggs are prepared a la minute in the Club Lounge kitchen
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1 additional hot breakfast item (e.g. bacon, potatoes, dim sum)
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3 types of cheeses
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2 sliced charcuterie items (e.g. ham, turkey, prosciutto)
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Smoked salmon with condiments
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3 fresh sliced fruits to minimally include
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o 1 melon (e.g. watermelon, honeydew, dragonfruit)
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o 1 tropical (e.g. pineapple)
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2 types of berries (e.g. strawberries, lychee)
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3 types of fresh muffins
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4 bread/toast options (e.g. English muffins, plain bagels, pita)
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1 gluten-free bread/bakery option
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3 whole fruits (bananas, apricots)
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2 fruit compotes
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Beverage presentation must minimally be/include: Coffee with condiments
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Tea with condiments
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4 fruit juice options (e.g. orange, tomato)
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Milk
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o Skim milk
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o 2% milk
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o Whole milk
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o Non-dairy option (e.g. Soy milk, almond milk)(US/CALA)
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o It is acceptable to offer coconut milk in lieu of the above milk requirements (AP)
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o All options need to be clearly marked specifying what type of milk it is
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Water bottled
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o It is acceptable to offer non-logoed, on-property filtered water in glass bottles (Americas, EU)
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Lunch presentation must minimally include: 1 hot or cold soup
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2 types of sandwiches
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3 types of olives (US/CALA, EU, MEA)
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3 types of bread
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3 raw crudit's
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3 dips/spreads
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1 composed salad (e.g. individual presentations: fruit salad, octopus salad)
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1 leaf salad w/ 2 dressings
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Potato chips
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o Fresh and regionally seasoned
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o It is acceptable if potato chips are replaced with a local equivalent (e.g. keropock, lotus, taro) (AP).
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Beverage presentation must minimally include: Coffee with condiments
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Tea with condiments
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Soda - 3 types or more
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Water – bottled
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Light snacks must minimally be available between lunch and evening presentations
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3 types of olives (US/CAN, CALA, EU, MEA)
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2 types of specialty dry snacks (e.g. nuts, prawn crackers, seasoned popcorn)
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Potato chips
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o Fresh and regionally seasoned
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o It is acceptable if potato chips are replaced with a local equivalent (e.g. keropock, lotus, taro) (AP)
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Beverage presentation must minimally include: Coffee with condiments
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Tea with condiments
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Soda - 3 types or more
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Water - bottled
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Evening hors d'oeuvres must minimally include: 1 vegetable and dip
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1 cold item (e.g. sushi, bruschetta)
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3 individual cold appetizers/canapés
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2 hot appetizers in individual portions
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3 different cheese options with accompaniments (e.g. olives, flavored nuts, crackers)
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Beverage presentation must minimally be/include: Complimentary
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Self-service available on the following items:
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o Soda - 3 types or more
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o Water - bottled
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o Coffee
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o Tea
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o It is acceptable if beer and wine is self-serve
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2 white wines
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o One must be Steven Kent Chardonnay (US/CAN, CALA)
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2 red wines
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o One must be Steven Kent Cabernet (US/CAN, CALA)
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1 sparkling wine/champagne
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o Champagne Ritz Brut NV (US/CAN, CALA)
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Spirits and Cordials
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o 2 rums
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Bacardi Superior
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Captain Morgan Original Spiced Rum
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o 2 Vodkas
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Absolut
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Prairie Organic (US/CAN) or other high end vodka e,g, Belvedere or Grey Goose (CALA, MEA, AP, EUR)
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o Tanqueray Gin
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o Patron Silver
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o Jameson Irish Whiskey
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o Jack Daniels
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o Johnny Walker Red
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o Courvoisier V.S
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o Bailey’s Irish Cream
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o Campari
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o Disaronno Original Amaretto
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o Kahlua
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o Choice of one port
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Beer (US/CAN, CALA)
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o One light beer
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o Stella Artois
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o Blue Moon Belgium White
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o Corona Extra
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o One locally sourced craft beer
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Beer (AP, EU, MEA)
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o Must provide regionally specific beers
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Non-Alcoholic mixers (e.g. cranberry juice, Bloody Mary mix, sour mix)
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Bar garnishes (e.g. olives, lemon wedges, cherries)
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Chocolates and Cordials presentation must minimally include: Dessert fondue or fountain or other regional interactive dessert (e.g. Um Ali.)
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o If fondue or fountain, 5 dipping items (e.g. madeleines, strawberries)
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3 mini chocolate dessert items (not to exceed 2" x 2")
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4 chocolate candies/truffles
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8 candy jars with a variety of locally popular and/or homemade candies (e.g. fudge, toffee, Turkish Delight)
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Beverage and cordials presentation must minimally be/include: Complimentary
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Self-service available on the following items:
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o Soda - 3 types or more
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o Water - bottled
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o Coffee
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o Tea
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Cordials
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o Courvoisier V.S
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o Bailey’s Irish Cream
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o Campari
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o Disaronno Original Amaretto
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o Kahlua
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o Choice of one port
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Quality of the food and beverage presentations must: Be of high quality and fresh
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Adequate in portion size
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Delivered at right temperature (cold/hot/warm)
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Properly prepared (well-done, salty, etc.)
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Labels are professionally presented
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Show attention to detail and visual appeal
