National Accomodation Standard for Apartment Hotels

62 Pages·2012·3.35 MB·English

TABLE OF CONTENTS

Page
BOOK ONE - GENERAL PROVISIONS
Rule I. Definition and Basic Guidelines
Section 1. Title .......................................................................................... 1
Section 2. Definition of Terms ................................................................... 1
BOOK TWO - STAR GRADING SYSTEM
Rule II. Star Grading System for Hotels, Resorts and Apartment Hotels
Section 1. Five Star Grading System ....................................................... 3
BOOK THREE – ACCREDITATION STANDARDS
Rule III. Accreditation Standards for Apartment Hotels
Dimension 1. ARRIVAL / DEPARTURE
1.1 Building – Appearance .................................................... 5
1.2 Building - Design and Construction Quality ..................... 5
1.3 Building - Condition (wear and tear) ................................ 5
1.4 Entrance / Exit & Parking ............................................... 6
1.5 Security ........................................................................... 6
1.6 Reception – Service Hours.............................................. 6
1.7 Check-in Process ............................................................ 7
1.8 Luggage Services............................................................ 7
1.9 Reception Staff – Appearance ......................................... 7
1.10 Reception – Service Quality ............................................ 8
1.11 Reception Services – Check-out ..................................... 8
1.12 Other Arrival/Departure Aspects ...................................... 9
Dimension 2: PUBLIC AREAS
2.1 Public Areas – Decoration - Design and Quality ............. 9
2.2 Public Areas – Decoration - Condition and
Maintenance ......................................................... 9
2.3 Public Washroom – Quality ............................................. 10
2.4 Public Washroom – Condition and Cleanliness ............. 10
2.5 Public Areas - Room Climate .......................................... 10
2.6 Public Areas – Temperature Control – Quality ................ 11
2.7 Public Areas – Temperature Control – Condition
and Maintenance .................................................. 11
2.8 Public Areas – Lighting – Quality..................................... 12
2.9 Public Areas – Lighting – Condition................................. 12
2.10 Public Areas – Lighting – Environmental Protection........ 13
2.11 Public Areas – Cleanliness .............................................. 13
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Dimension 3: BEDROOM
3.1 Room Size ....................................................................... 14
3.2 Three – Bedroom Unit - Availability ................................ 14
3.3 Rooms for Persons with Disabilities (PWD) –
Availability ............................................................. 14
3.4 Bedroom – Space and Comfort ....................................... 14
3.5 Bedroom – Sound Proofing ............................................. 15
3.6. Bedroom – Noise Levels ................................................. 15
3.7 Bedroom – Bed Mattress – Quality ................................. 16
3.8 Bedroom – Bed Mattress – Condition ............................. 16
3.9 Bedroom – Bedding & Linen - Quality ............................. 16
3.10 Bedroom – Bedding & Linen - Condition ........................ 17
3.11 Bedroom – Pillows – Quality/Condition ........................... 17
3.12 Bedroom – Lighting – Quality ......................................... 18
3.13 Bedroom – Lighting – Condition ...................................... 18
3.14 Bedroom – Lighting – Environmental Protection ............. 19
3.15 Bedroom Curtains – Quality ............................................ 19
3.16 Bedroom Curtains – Condition ........................................ 19
3.17 Bedroom – Floor Coverings – Quality ............................. 20
3.18 Bedroom – Floor Coverings – Condition ......................... 20
3.19 Bedroom – Temperature Control – Quality ..................... 21
3.20 Bedroom – Temperature Control – Condition and
Maintenance ......................................................... 21
3.21 Bedroom – Furniture – Quality ........................................ 22
3.22 Bedroom – Furniture – Condition .................................... 22
3.23 Bedroom – Accessories and Amenities available ........... 22
3.24 Bedroom – Cleanliness ................................................... 26

Dimension 4: BATHROOM
4.1 Bathroom – Minimum Requirements ............................... 27
4.2 Bathroom – Shower/Bath - Quality .................................. 27
4.3 Bathroom – Shower/Bath - Condition/Maintenance ........ 27
4.4 Bathroom – Basin - Quality ............................................. 28
4.5 Bathroom – Basin – Condition/Maintenance ................... 28
4.6 Bathroom – Toilet – Quality ............................................. 28
4.7 Bathroom – Toilet – Condition/Maintenance .................... 29
4.8 Bathroom – Decoration – Quality .................................... 29
4.9 Bathroom – Decoration – Condition/Maintenance .......... 30
4.10 Bathroom – Towels – Quality and Cleanliness ................ 30
4.11 Bathroom – Space and Comfort ...................................... 31
4.12 Bathroom – Overall Cleanliness ...................................... 31
4.13 Toiletries – Availability ..................................................... 32
4.14 Bathroom – Amenities – Availability ................................ 32
4.15 Bathroom – Environmental Protection............................. 32
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Dimension 5: LOUNGE / SITTING AREA
5.1 Lounge – Space & Comfort ............................................. 33
5.2 Lounge – Sound Proofing .............................................. 33
5.3 Lounge - Noise Levels..................................................... 33
5.4 Lounge – Lighting – Quality............................................. 34
5.5 Lounge - Lighting – Condition ......................................... 34
5.6 Lounge - Lighting – Environmental Protection ................ 35
5.7 Lounge - Curtains – Quality............................................. 35
5.8 Lounge - Curtains – Condition......................................... 35
5.9 Lounge - Floor Coverings – Quality................................. 36
5.10 Lounge - Floor Coverings – Condition .......................... 36
5.11 Lounge - Temperature Control – Quality ......................... 37
5.12 Lounge - Temperature Control – Condition and
Maintenance ......................................................... 37
5.13 Lounge - Furniture – Quality........................................... 37
5.14 Lounge - Furniture – Condition....................................... 38
5.15 Lounge - Facilities and Amenities .................................. 38
Dimension 6: KITCHEN AREA
6.1 Kitchen – Layout and Space ........................................... 39
6.2 Kitchen – Dining Furniture – Quality................................ 39
6.3 Kitchen – Dining Furniture – Condition............................ 39
6.4 Kitchen – Crockery, Cutlery, Glassware - Quality ............ 40
6.5 Kitchen – Crockery, Cutlery, Glassware – Condition
& Cleanliness ........................................................ 40
6.6 Kitchen – Refrigerator / Freezer - Availability &
Functionality .......................................................... 41
6.7 Kitchen – Stove / Oven – Availability and Functionality ... 41
6.8 Kitchen – Washing Machine / Dryer – Availability &
Functionality .......................................................... 42
6.9 Kitchen – Cleanliness ...................................................... 42
6.10 Kitchen – Ventilation ........................................................ 42
6.11 Kitchen – Small Appliances - Availability &
Functionality .......................................................... 43
6.12 Kitchen – Cooking Utensils – Availability ........................ 43
6.13 Kitchen – Cleaning Utensils – Availability ........................ 43

Dimension 7: AMENITIES AND SERVICES
7.1 Amenities - Guest Services ............................................. 44
7.2 Amenities – Wellness Services ....................................... 44
7.3 Amenities – General Services ......................................... 44
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Dimension 8: BUSINESS PRACTICES
8.1 Business Processes.......................................................... 45
8.2 Barrier-free Facilities for Persons with
Disabilities (PWD) ................................................. 46

BOOK FOUR – APPLICATION FOR ACCREDITATION
Rule IV. Accreditation Process
Section 1. Filing of Application ................................................................ 49
Section 2. Documentary Requirements .................................................. 49
Section 3. Inspection ............................................................................... 49
Section 4. Validity of Accreditation .......................................................... 49
Section 5. Schedule of Fees .................................................................. 49
BOOK FIVE – CANCELLATION AND/OR DOWNGRADING OF ACCREDITATION
Rule V. Cancellation and/or Downgrading of Accreditation
Section 1. Grounds for Cancellation ..................................................... 49
Section 2. Procedure for Cancellation and/or
Downgrading of Accreditation ........................................ 50
BOOK SIX – SUPERVISION OF ACCREDITED ESTABLISHMENTS
Rule VI. Supervision of Accredited Establishments
Section 1. Display of DOT Accreditation Seal ...................................... 50
Section 2. Non-Transferability of DOT Accreditation Seal..................... 50
Section 3. Periodic Inspection ............................................................... 50
Section 4. Defects and Deficiencies Found During the Inspection ....... 50
Section 5. Penalty for Failure to Remedy the Defects, etc.................... 50
Section 6. Advertisements .................................................................... 50
BOOK SEVEN – OTHER PROVISIONS
Rule VII. Miscellaneous and Transitory Provisions
Section 1. Confidential Character of Certain Data ................................ 51
Section 2. Circulars ............................................................................... 51
Section 3. Separability Clause .............................................................. 51
Section 4. Repealing Clause ................................................................. 51
Section 5. Effectivity .............................................................................. 51
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ACCOMMODATION ENTERPRISE SELF-ASSESSMENT FORM
Name of Enterprise:
Address:
General Manager:
Contact Details:
Telephone Number:
Website Address:
E-mail Address:
DIMENSIONS MY SCORE
1. Arrival and Departure
2. Public Areas
3. Bedrooms
4. Bathrooms
5. Food and Beverage
6. Lounge Area *
7. Kitchen Area *
8. Amenities
9. Business practices
TOTAL SCORE

* Applicable to Apartment Hotels only

NOTE: YOUR SELF-ASSESSMENT RATING IS NOT YET FINAL.

A third party auditor hired by the DOT shall conduct an actual assessment of your
enterprise to determine your property’s classification.

COMMENTS: ___________________________________________________________________
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EXPLANATORY NOTES

INTRODUCING THE FIVE STAR GRADING SYSTEM

FOR ACCOMMODATION ENTERPRISES

There are five levels of accommodation standards ranging from one to five
stars applicable to hotels, resorts and apartment hotels. To obtain higher stars,
progressively higher service and facility quality, facility condition and improved
business practices like environmental management, which are determined by a
points system should be provided across all areas.

A total of 1000 points have been set as the maximum number of points that can be
achieved by Hotels, Resorts, and Apartment Hotels.

Star Grading Total Score (Hotel, Resort, Apartel)
1 star 251 – 400 points
2 star 401 – 550 points
3 star 551 – 700 points
4 star 701 – 850 points
5 star 851 – 1000 points

The criteria are divided into seven (7) dimensions that are common to the above-
mentioned categories except for the lounge area and the kitchen area which
are applicable only to apartment hotels. The percentage that these dimensions
contribute to the total score is shown in the table below:

Business Area Hotel Resort Apartel
Arrival & Departure 10% 10% 8%
Public Areas 10% 10% 7%
Bedrooms 30% 30% 30%
Bathrooms 15% 15% 15%
Food & Beverage 15% 15% n/a
Lounge Area * n/a n/a 15%
Kitchen Area * n/a n/a 10%
Amenities 10% 10% 5%
Business Practices 10% 10% 10%
Total 100% 100% 100%
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Each dimension consists of a number of indicators which describe either the
existence or availability, quality and condition of the facility as well as the service.
Every indicator is allotted points. A maximum of 196 indicators are evaluated.
Quality judgment is used to determine whether a facility or service is either
Unacceptable, Acceptable, Good, Very Good, Excellent or Outstanding.

Mandatory and minimum requirements have also been established both for entry
into the grading scheme and at the different star levels.

Mandatory requirements, marked M shall refer to those requirements that are
prescribed by existing laws, without which, no accreditation shall be issued to the
enterprise until such time that it rectifies said deficiencies.

On the other hand, minimum requirements, marked m shall refer to those
requirements which are minimum to a certain classification, without which the
establishment will not be awarded such classification but instead be downgraded
to a lower classification, regardless of the total points accumulated.

Trehfee rence Aite mma innd tahtiosr y The number MMrine qa tshnuhidiosrae wctmaoss reaeyn t, mM isnhimowums a
number case for 1-5 A description of points for all stars requirement,
stars These items allocated to and has no in this case for
link together of the criteria this criteria points 4 and 5 stars

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The first column gives a reference number for that criteria item.

The second column is descriptive. It identifies the section. It also determines if
the criteria is a mandatory or minimum criteria. If it is mandatory for all star
grades then the phrase “Minimum 1-5” is used. If it only applies to certain star
grades, then the star grades it applies to (e.g. Minimum 4-5) will be identified. If it
applies to a quality rating then a range of terms from unacceptable to outstanding
are used.

Unacceptable describes what should not happen. No points are awarded.
Acceptable shows the first level of quality, good the second level, very good the
third level, excellent the fourth level and outstanding the fifth and highest level.
Environmental describes if this is an environmental initiative.

The third column indicates if the items are linked together. A black line indicates
these criteria are linked and only one score will apply. This is a graduated rating
where greater points apply to the provision of higher levels of quality.

The fourth column describes the criteria/indicators.

The fifth column gives the amount of points that can be gained.

The sixth to 10th column indicate if this is a mandatory or minimum requirement.
The big letter “M” and small letter “m” are used in the column that correlates to
the final star rating. e.g. if the property gains a four star rating with points scored
between 701 and 850, then this can only be conferred if all the “m” and “M” items
that apply to a four star property are also met.

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