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Criteria For Standardization of Hotels, Restaurants & Other
Lodges
Tourist Accomodation Facilities of East Africa
EAST AFRICAN COMMUNITY
Standards of Classification
JUMUIYA YA AFRIKA MASHARIKI
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T e reat for he Establ shm nt o the ast African Community as signe on 0thh T y t i e f E w d 3 November 1999. It was the culmination of nearly three years of exhaustive negotiations and
consultative processes among the people of East African, in the quest for reconstituting the
system of cooperation that had prevailed in the region in the 1960’s, and early 1970’s before
the collapse of the former East African Community in 1977.
The Treaty sets out a bold vision for the eventual unifcation of the EAC Partner States.
Among the specific areas identified for cooperation is in the Tourism and Wildlife
Management sector.
Articles 115 and 116 of the Treaty outline the principles for co-operation in Tourism
and Wildlife Management. In order to promote the attainment of the objectives of the
Community, as set out in Article 5 of the EAC Treaty, the Partner States are working together
in co-coordinated manner, to develop the quality of accommodation and catering facilities for
visitors within the region.
The development of Tourism and Wildlife within the community is thus undertaken through
the EAC Sectoral Committee, the Coordination Committee and the Sectoral Council
responsible for Tourism and Wildlife affairs.
The Sectoral Committee on Tourism and Wildlife Management is composed of various
sub-committees that deal with various aspects of the sector among which has been the
development of a quality assurance system in accommodation and catering facilities for
tourists.
In 2000, the Sectoral Committee on Tourism and Wildlife Management, constituted the East
African Panel of Experts (five (5) experts from each Partner State), in line with the provisions
of Article 115(2) of the East African Treaty, which provides for the establishment of “a
common code of conduct for private and public tour and travel operators, standardize hotelclassification and harmonize the professional standards of agents in the tourism and travel
industry within the Community”. The Project was set up in order to help establish regional
guidelines and cooperation in the area of hospitality facilities classification and grading, and
by so doing, facilitate Partner States’ raising of quality standards in the accommodation and
catering sector.
The recommendation to constitute the Panel was approved by the Council of Ministers, in
2001. The Panel of Experts held 16 regional consultative meetings rotating within the Partner
States, which have culminated into this East African Community, Standards Criteria for Classification of Hotels, Restaurants and Other Tourist within the Community. The EAC
Preface
Standards of Classification Lodges
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Standards Criteria for Classifcation of Hotels, Restaurants and Other Tourist Facilities will
thus supercede all other Criteria existent in Partner States for the same purpose, once ratifed
by the East African Legislative Assembly.
Conscious of the diferent stages of development of EAC Partner States and their respective
accommodation and catering facilities, the EAC Standards Criteria, provides for a wide
range of options which investors may choose to aim at – from Guidelines for ‘Approved’
establishments to criteria for attaining five (5) star rating.
The classification system brings out different aspects of service delivery essential for customer
satisfaction. It covers physical and tangible characteristics of accommodation establishments
such as location, dimensions of rooms, supplies in bathrooms and frequency of change of
linen, as well as non tangible elements such as style, elegance, comfort, finish and luxury. The
system covers social contact in aspects such as staff grooming and communication skills.
If the region is to enjoy the benefits that tourism can bring, there is need to go for quality
rather than quantity. Quality assurance indicators like the star rating system established
in the developed criteria for accommodation and catering facilities is one of the ways of
building confidence in potential customers who would like to patronize the region, and have
the quality of our tourism product internationally recognized, East African Community
Partner States can then compete on quality rather than cost. This is the only way in which the
Community is going to be able to develop and maintain competitive tourism accommodation
and catering facilities.
In this EAC Standards Criteria, the Tourism industry in East Africa has a tool that will
facilitate the offering of products and services that will consistently meet the expectations
of the tourists patronizing this great region. The Criteria covers various aspects of an
establishment that contribute to the offering of various products and services whose sum
total generates the grading and rating of the quality. Quality is a journey without an end and
I therefore urge service providers in the accommodation and catering sector to constantlyutilize the EAC Standards Criteria as their guide to encourage and maintain quality standards
in products and services being delivered to tourists in East Africa.
Amb. Juma Volter Mwapachu,
Secretary General,
East African Community,
March, 2009
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Minimum Score For Lodges
Schedule 1: Definition
Lodges A commercial establishment, located within or near natural habitat rich in fauna and
fora, normally in or near conservation areas, in which the majority of clients are leisure
or adventure seekers
(a) To qualify for a One Star grading, a Lodge must score 100 percent on Essential Items; and
a minimum of 50 percent points out of a possible total of 2,110 points marked on theCriteria for attaining a One Star rating, as indicated in the Sixth Schedule.
(b) To qualify for a Two Star grading, a Lodge must score 100 percent on Essential Items; and
a minimum of 60 percent out of a possible total of 2,380 points marked on the Criteria
for attaining a Two Star rating, as indicated in the Sixth Schedule.
(c) To qualify for a Tree Star grading, a Lodge must score 100 percent on Essential Items; a
minimum of 30 percent of the total points under each main section in the Sixth Schedule
and a minimum of 60 percent out of a possible total of 3,115 points marked on the
Criteria for attaining a Tree Star rating, as indicated in the Sixth Schedule.
(d) To qualify for a Four Star grading, a Lodge must score 100 percent on Essential Items; a
minimum of 40 percent of total points under each main section in the Sixth Schedule;
and a minimum total of 70 percent out of a possible total of 4,590 points marked on the
Criteria for attaining a Four Star rating, as indicated in the Sixth Schedule.
(e) To qualify for Five Star grading, a Lodge must score 100 percent on Essential Items; a
minimum of 50 percent of the total points under each main section in the Sixth Schedule;
and a minimum total of 80 percent points out of a possible total of 5,145 points marked
on the Criteria for attaining a Five Star rating, as indicated in the Sixth Schedule.
Standards of Classification Lodges
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S E C T I O N - I T E M
O N E S T A R
T W O S T A R
T H R E E S T A R
F O
U R S T A R
F I V E S T A
R
R E M A R K S
1 . 0 L O C A T
I O N
1 . 1 L o c a t i o n
S h o u l d b e s u i t a b l e f o r a
L o d g e .
1 0
S a m e a s f o r O n e
1 0
S a m e a s f o r O n e S t a r ,
b u t s h o u l d b e w i t h i n o r i n c l o s e
p r o x i m
i t y t o t h e m a i n a t t r a c t i o n o f
t h e a r e a a n d o f f e r e a s y a c c e s s i b i l i t y ,
s a f e t y ,
c o m f o r t a n d t r a n q u i l l i t y
2 0
S a m e
a s f o r T h r e e S t a r .
2 0
S a m e a s f o r T h r e e
S t a r .
2 0
1 . 2
S i t e a n d E n v i r o n m e n t
T h e e s t a b l i s h m e n t s h o u
l d
b e i n h a r m o n y w i t h t h e
n a t u r a l a n d / o r b u i l t
u p e n v i r o n m e n t , a n d
i n c o n f o r m i t y w i t h t h e
B u i l d i n g a n d d e v e l o p m
e n t
r e g u l a t i o n s a p p l i c a b l e t o
t h e l o c a l i t y . T
h e s i t e s h o u l d
b e s a f e f r o m r a i n w a t e r
f o o d s a n d s t r o n g w i n d s .
2 0
S a m e a s f o r O n e S t a r
2 0
S a m e a s O n e f o r S t a r b u t t h e
l o c a t i o
n S h o u l d h a v e a d d e d
a d v a n t a g e i n t e r m s o f s c e n e r y
a n d / o r , f a u n a a n d f o r a .
3 0
S a m e
a s f o r T h r e e S t a r
b u t w
i t h a n i m p r e s s i v e
s i t e o f f e r i n g g r e a t e r
v a n t a g e i n t e r m s o f
s c e n e
r y , a n d / o r f a u n a
a n d f o r a .
4 0
S a m e a s f o r F o u r
S t a r b u t w i t h g r e a t e r
a p p e a l a n d v a n t a g
e
i n t e r m s o f s c e n e r y ,
a n d / o r f a u n a a n d
f o r a
5 0
E n v i r o n m e n t a l
I m p a c t A s s e s s m e n t
s h o u l d b e d o n e
b e f o r e c o n s t r u c t i o n
andard
of
sii
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S
R D S
O
C L A S S
F I
O
L O D G
S
T A N D A
F
I
C A T I
N
E
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S E C T I O N -
I T E M
O N E S T A R
T W O S T A R
T H R E E S T A R
F
O U R S T A R
F I V E S T
A R
R E M A R K S
4 . 8 M i n i m u m
S i z e
o f P u b l i c R o o m s
M i n i m u m s i z e o f l o b b y / l o u n
g e ,
b a r
a n d c o v e r e d t e r r a c e s s h o u l d b e a s p e r
t h e b u i l d i n g c o d e b u t i n a n y c a s e n o t
l e s s t h a n a n a g g r e g a t e o f ½ s q
. m . p e r
g u e s t b e d .
S a m e a s f o r O n e S t a r .
S a m e a s f o r O n e S t a r b u t
m
i n i m u m s i z e s h o u l d n o t
b e
l e s s t h a n a n a g g r e g a t e
o f 1 s q . m . p e r g u e s t
b e d .
S a m e a s f o r T h
r e e S t a r b u t m i n i m u m s i z e
s h o u
l d n o t b e l e s s t h a n a n a g g r e g a t e o f
1 ½ s q . m . p e
r g u e s t b e d .
S a m e a s f o r F o u r
S t a r
5 . 0 F U N C T I O N
R O O M ( S ) / A R E A ( S ) ( B r i e
f i n g s , C o n f e r e n c e s , B a n q u e t s , e t c )
5 . 1 F e a t u r e s a
n d
F a c i l i t i e s
A t l e a s t O n e m u l t i p u r p o s e r
o o m o f
n o t l e s s t h a n 1 . 5 s q m . p e r g u e s t w i t h
g o o d f u r n i t u r e t o m a t c h t h e
g e n e r a l
s t a n d a r d o f t h e e s t a b l i s h m e n t . 2 0
S a m e a s f o r O n e S t a r .
S a m e a s f o r O n e S t a r b u t w i t h a n
a v e r a g e s i z e o f a t l e a s t 2 s q . m .
p
e r g u e s t b e d , c o m f o r t a b l y
f u
r n i s h e d , a n d w e l l m a i n t a i n e d .
S a m e a s f o r T h r e e S t a r
b u t w i t h h i g h q u a l i t y
f u r n i t u r e ,
f u r n i s h i n g s
a n d f i t t i n g s .
S a m e a s f o r F o u r
S t a r b u t o f v
e r y h i g h
q u a l i t y a u d
i o v i s u a l
a n d i n t e r n e t
f a c i l i t i e s .
6 . 0 D I N I N G
R O O M / A R E A
6 . 1 F e a t u r e s a
n d
F a c i l i t i e s
A t l e a s t O n e r o o m , c o m m e n
s u r a t e
t o t h e n u m b e r o f b e d s . S h o u
l d b e
w e l l f u r n i s h e d , v e n t i l a t e d , l i t a n d
m a i n t a i n e d .
S a m e a s f o r O n e S t a r ,
S a m e a s f o r O n e S t a r , b u t o f f e r i n g
g r e a t e r d e g r e e o f c o m f o r t . .
S a m e a s f o r T h r e e S t a r ,
b u t o f f e r i n g c o n s i d e r a b l e
l u x u r y a n d c o n v e n i e n c e .
4 0
S a m e a s f o r F o u r
S t a r , b u t f e a t u r i n g
m o r e t h a n o
n e r o o m
a n d d i s t i n c t i v e l y
l u x u r i o u s . A
s e p a r a t e
l o u n g e s h o u l d b e
a v a i l a b l e f o
r e x t r a
c o m f o r t
6 . 2 F u r n i t u r e ,
E q u i p m e n t a n
d
A c c e s s o r i e s
S h o u l d b e a d e q u a t e ,
f u n c t i o
n a l ,
c o m f o r t a b l e a n d a p p r o p r i a t e . A l l
s h o u l d b e c l e a n a n d o f g o o d
q u a l i t y ,
t a k i n g i n t o c o n s i d e r a t i o n t h e n e
e d s o f
d i s a b l e d / h a n d i c a p p e d p e r s o n s .
S a m e a s f o r O n e S t a r b u t
a l l o f b e t t e r q u a l i t y .
S a m e a s f o r T w o S t a r b u t a l l
s h
o u l d b e o f s u p e r i o r q u a l i t y .
S a m e a s f o r T h r e e S t a r
b u t l u x u r i o u s a n d m o r e
e l e g a n t .
S a m e a s f o r F o u r
S t a r b u t d i s t i n c t i v e l y
l u x u r i o u s a
n d
e l e g a n t .
3 0
2 0
2 0
5 0
4 0
3 0
2 0
2 0
5 0
8 0
7 0
6 0
5 0
4 0
5 0
5 0
4 0
3 0
3 0
andard
of
sii
in
o
St
s
C
la
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L
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S E C T I O N - I T E M
O N E S T A R
T W O S T A R
T H R
E E S T A R
F O U R S
T A R
F I V E S T A R
R E M A R K S
7 . 0 B A R ( S
)
7 . 1 G e n e r a l F e a t u r e s
a n d F a c i l i t i e s
A t l e a s t O n e b a r s h o u l d b e
c o n v e n i e n t l y l o c a t e d n e a r
t h e d i n i n g r o o m a n d / o r
l o u n g e , o r m a y b e
p a r t o f t h e d i n i n g r o o m . S
a m e a s f o r O n e S t a r .
S a m e a s f o r O
n e S t a r b u t m o r e
s p a c i o u s w i t h
b e t t e r a m b i a n c e .
F a c i l i t i e s t o p r e p a r e n o n -
s t o c k e d r e f r e s h m e n t s s h o u
l d b e
p r o v i d e d .
S a m e a s f o r T h r e e S
t a r b u t w i l l
b e e l e g a n t , s p a c i o u s
a n d p r o v i d e
f a c i l i t i e s o f i n t e r n a t i o n a l l y
r e c o g n i z a b l e s t a n d a
r d s .
S a m e a s f o r T h r e e S t a r b
u t
w i t h a h i g h e r d e g r e e o f
c r e a t i v i t y , a m b i a n c e a n d
c o m f o r t .
7 . 2 .
F l o o r s , W a l l s , C e i l i n g s
a n d D e c o r a t i o
n s
W o o d w o r k a n d f i t t i n g s
s h o u l d b e m o d e s t l y
d e c o r a t e d , o f f i n e f i n i s h ,
f u n c t i o n a l a n d w e l l
m a i n t a i n e d .
S
a m e a s f o r O n e S t a r
b
u t w i t h m o r e a t t r a c t i v e
d
e c o r a t i o n ,
t a s t e f u l f i n i s h
a
n d d e s i g n .
S a m e a s f o r T
w o S t a r b u t w i t h
v e r y h i g h q u
a l i t y f i n i s h .
S a m e a s f o r T h r e e S
t a r b u t w i t h
e x c e l l e n t d e s i g n a n d f i n i s h
o f f e r i n g a h i g h e r d e
g r e e o f
c o m f o r t .
S a m e a s f o r F o u r S t a r b u t w
i t h
l u x u r i o u s f i n i s h a n d d é c o r .
7 . 3 L i g h t i n g a
n d
V e n t i l a t i o n
S h o u l d b e a d e q u a t e ,
n a t u r a l a n d / o r
a r t i f i c i a l , i l l u m i n a t i o n
a n d v e n t i l a t i o n
2 0
S
a m e a s f o r O n e
S
t a r b u t l i g h t a n d
v
e n t i l a t i o n f i t t i n g s
s
h o u l d b e o f b e t t e r
q
u a l i t y
3 0
S a m e a s f o r T w o S t a r b u t
l i g h t i n g a n d
v e n t i l a t i o n
f i t t i n g s s h o u
l d b e t a s t e f u l
a n d c o n t r o l l a b l e t o p r o v i d e
a p l e a s a n t a m
b i a n c e
4 0
S a m e a s f o r T h r e e S
t a r
b u t w i t h v e r y h i g h q u a l i t y
s t a n d a r d o f f i t t i n g s
a n d f i n i s h
S a m e a s f o r F o u r S t a r
7 . 4 F u r n i t u r e a n d
E q u i p m e n t
S h o u l d b e a d e q u a t e ,
m o d e s t , c o m f o r t a b l e
a n d o f g o o d q u a l i t y . A n
i c e - m a k i n g m a c h i n e o f
a d e q u a t e c a p a c i t y a n d
a d o u b l e b o w l s i n k w i t h
b o t t l e b r u s h ,
h o t a n d
c o l d r u n n i n g w a t e r a r e
e s s e n t i a l .
S
a m e a s f o r O n e S t a r
b
u t s h o u l d b e o f b e t t e r
q
u a l i t y .
S a m e a s f o r T w o S t a r b u t
s h o u l d b e o f
d i s t i n c t i v e l y
h i g h e r q u a l i t y , o f f e r i n g
g r e a t e r c o m f o r t .
S a m e a s f o r T h r e e S
t a r , b u t
w i t h a t o u c h o f l u x u r y .
S a m e a s f o r F o u r S t a r .
1 0
2 0
2 0
2 0
2 0
3 0
4 0
3 0
3 0
5 0
5 0
4 0
4 0
5 0
5 0
5 0
5 0
andard
of
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