EURO STANDARDS FOR HOTELS

AIMS BENEFITS

ELIGIBILITY

PROCEDURE OF CLASSIFICATIO

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AIMS OF THE STANDARD:

To encourage all hotels and establishment hiring accommodation to achieve agreed Euro standards in:

a. how they run.b. how they manage their business.c. the experiences of users

To encourage confidence in hotels that hire room accommodation and satisfaction for their clientele.

To reinforce a shared ethical and professional basis for all hotels.

To ensure that all national legal requirements with regards to establishing and carrying on food preparation and serving to the public have been considered and respected.

No hotel can be certified by the EU standards for hotels unless they have obtained either HACCP or ISO 9001 or FSSC 22000 food safety system and conform the national laws and rules concerning hygiene in their establishment.

BENEFITSPERFORMANCE: A quality standard that

serves as an authoritative benchmark for assessing performance,rewarding achievement and driving improvement.

PROFILE: :It raises awareness and understanding of hotels,so building confidence and credibility both within the establishment an among the public.

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PEOPLE: It helps HOTELS to improve their focus on meeting users needs and interests and developing their workforce.

PARTNER: It helps HOTELS to examine their services and facilities and to encourage joint working within and between organizations.

PLANNING: It helps with forward planning by formalizing procedures and policies.

PATRONAGE: It demonstrate that the hotel met an EU standard,which strengthens applications for public and private funding and gives investors confidence in the organization.

ELIGIBILITYMeet the EEIGS 2012 definition of a HOTEL

enterprise must promote accommodation service and may provide preparation of quality food.

Be registered at national level.

Have a formal constitution.

Provide two years of relevant accounts.

Be committed to forward planning to improve the service for users.

Meet all relevant, legal, ethical, safety, environmental and planning requirements.

Meet the following additional

requirements :-

Protection of human health: The concerning with the hygiene and cleanliness,the quality of air(smoking) and noise levels have to considered and respected.

Fire Protection: The currently valid national technical stipulations of the fire brigades have to be considered and respective.

Environment Protection: The whole enterprise has to work according to healthy, non-polluting and environmentally beneficial methods.

PROCEDURE FOR CLASSIFICATION

THE CENTRAL FOR CLASSIFICATION OF HOSPITALITY ENTERPRICE: All applications for classification shall be directed to our Headquarters in Brussels. The central office allocates the appropriate validator and then the validator will proceed with the review assessment and evaluation of the application and check list.the final classification will be done by national commission and validator.

CLASSIFICATION-Application and Procedures- The owner or manager of the wellness enterprise and

establishment applies for a classification

after viewing and assessment by the validator the check list will be evaluated. The commission carries out the evaluation within sixty days from the receipt of the application.The national commission informs the owner and then relevant certificate will be issued.

DEALING WITH OBJECTIONS:The contact person of the wellness enterprise can file the objection again classification within 60 days and the national commission will recheck it and final decision will be made in four weeks.

THE STANDARD

A).COMPULSORY STATUTORY REQUIREMENTS:

Registration as a business Registered Hotel or National Business

registration Business Plan Organizational Chart Ethical brochures or advertising material Local Chamber of Commerce Membership VAT Registration

HACCP or ISO 9001 and/or ISO 22000 or

FSSC 22000 food safety systemHealth and Safety RegistrationSocial Security RegistrationAccounts AvailableAt least 1 person in the organisation

must have been certified for first Aid by a National Authority

B)GENERAL REQUIREMENTS Brochure,website

C) STAFFING(Minimum)

As per Classification Requirements

D) ENVIRONMENTAL FACTORS:

Water EfficiencyWaste Reduction and RecyclingSustainable Furnishings and Bldg

MaterialsSustainable FoodEnergyDisposable

E) CUSTOMER SERVICE:

The whole impression of the premises is clean

Reception staff are friendlyThe general ambiance is goodStaff available with competency in englishThe staff is friendlyThe service is quickThe service is efficient Clients are given a feedback form which is

reviewed by management.

THANK YOU