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					                                    Ministerial regulation


Tallinn                                                  .................................................... no.   ...............



             Fundamental grading qualification requirements for accommodation
                    establishments and the grade approval procedure


The regulation is enforced on the basis of Article 21(2) of Tourism Act (RT I 2000, 95, 607 ).

                                         Chapter 1
                                    GENERAL PROVISIONS

§ 1. These fundamental grading qualification requirements for accommodation establishments and
the grade approval procedure have been established for the protection of consumer rights of users
of accommodation services and for ensuring that these accommodation establishments and the
quality of services provided by the latter meet the required standards.
§ 2. The standard of an accommodation establishment and services provided by the latter is
indicated by the attributed grade which is confirmed with a grade certificate.
§ 3. Grade certificates shall be issued and repealed by Minister of Economic Affairs.
§ 4. Grade certificates shall be issued for the term of up to two years.
§ 5. Grade certificates shall expire on the expiration date or when declared invalid if an
accommodation establishment ceases to meet the grade requirements or its certificate of
accommodation establishment has expired.
§ 6. The conformity of an accommodation establishment to the grade requirements shall be
assessed by a committee to be formed by Minister of Economic Affairs.

                                 Chapter 2
               APPLICATION AND GRADE ATTRIBUTION PROCEDURE

§ 7. The prerequisite for grade application and attribution is the conformity of an accommodation
establishment to mandatory requirements applicable to accommodation establishments and prior
certification of the establishment in accordance with Regulation no.9 of the Minister of Economic
Affairs, February 20, 2001 "Mandatory requirements for accommodation establishments and
certification procedure for accommodation establishments" (RTL 2001, 27, 341).
§ 8. In order to apply for the grade, the owner of an accommodation establishment or his/her
representative (hereinafter applicant) should complete an application form which can be found in
Annex 1 to the regulation of Minister of Economic Affairs and submit it with additional data
which verify the compliance of the undertaking with the requirements established for the requested
grade.
§ 9. The application shall then be processed within three working days as of the day of its receipt.
In case of a non-standard application, a communication to the effect shall be sent to the applicant...
§ 10. If the application meets the standard, the committee shall check within 15 working days as of
the day of its receipt, the conformity of the undertaking to the requirements established for the
requested grade
§ 11. The applicant is entitled to attend the committee meeting when the conformity or non-
conformity of the accommodation establishment to the requested grade is assessed .
§ 12. In case of non-conformity of the accommodation establishment to the requirements for the
requested grade, a communication to the effect shall be sent to the applicant within two working
days as of the assessment date.
 § 13. In case of conformity of the accommodation establishment to the requirements for the
requested grade, the committee shall advise the Minister of Economic Affairs to decide the
issuance of the grade certificate..
§ 14. When the decision to award the grade certificate has been adopted, the applicant shall be
issued a grade certificate with the following data inscribed on it:
1) name, type, grade and address of the accommodation establishment ;
2) entrepreneur's name, commercial register code, if available;
3) name, position and signature of the issuer of the grade certificate and impress of the Ministry
     of Economic Affairs' seal;
4) date of issue and validity period;
5) number of the grade certificate.
§ 15. The applicant shall be notified of the decision to award the grade certificate within two
working days as of the decision adoption date.
§ 16. The grade certificate shall be issued to the applicant upon the presentation of the document
that certifies the payment of the state duty and is endorsed by an official from the Trade
Department of the Ministry of Economic Affairs who shall also make a copy of the endorsed
document to be filed together with the original documents used in the grade approval process.
§ 17. The accommodation establishment shall display/post the grade certificate or a copy thereof
in a place visible to its visitors.

                               Chapter 3.
              FUNDAMENTAL GRADING REQUIREMENTS FOR HOTELS

§ 18. The conformity of hotels to various grades is marked by means of stars as follows:
1) ***** (five-star hotel) - de luxe hotel;
2) **** (four-star hotel) - business class hotel;
3) *** (three-star hotel) - medium class hotel;
4) **      (two-star hotel) - standard class hotel;
5) *        (one-star hotel) - basic hotel.
§ 19. Basic requirements for hotel grading are listed in Annex 2 of the present regulation.
§ 20. In order to qualify for a grade, the hotel must meet all the basic requirements established for
the requested grade and 2/3 of additional requirements. The committee is entitled to declare a
hotel eligible for a grade also if the fulfilment of basic criteria listed in Section 14 of Annex 2
cannot be met due to certain structural characteristics of the building or other valid reasons and
this non-fulfilment does not affect the quality of customer services.
§ 21. For buildings that received the building permit before October 1,1996, the requirements to
hotels located in these buildings as listed in Sections 5,6 and 7 of Annex 2 shall be deemed
advisory.
                                               Chapter 4
                                         FINAL PROVISIONS

§ 22. Regulation no.20 of Minister of Economic Affairs from May 21,1997 "Classification
requirements for hotels" (RTL 1997, 86, 507; 1998, 121/122, 463; 1999, 21, 228) is repealed.
Mihkel Pärnoja
Minister         Raul Malmstein
                 Deputy Secretary General
                 acting for Secretary General
                                                                                      Annex 1
                                          to Regulation no. 11 of Minister of Economic Affairs,
                                                                                 11 March 2001
                            “Fundamental grading qualification requirements for accommodation
                                              establishments and the grade approval procedure"

                        APPLICATION FOR GRADE APPROVAL

1. Data about accommodation establishment

1) Name and type of accommodation establishment     ______________________________

2) Owner/proprietary company                    ___________________________________

3) Location address            ____________________________________________________

4) Telephone                _______________________________________________________

5) Fax                      _______________________________________________________

6) E-mail                   _______________________________________________________

7) Internet homepage __________________________________________________________

8) Total accommodation capacity (bedrooms)        ______________
       incl. single rooms                         ______________
       double rooms                               ______________
       suites                                     ______________
       non-smokers' rooms                         ______________
       rooms for customers with allergies          ______________
       rooms for disabled customers               _______________
9) Number of beds                                 _______________

10) Number of personnel _______________ incl. service staff ______________


2. I hereby:
 confirm the accuracy of the above data;
 agree to submit additional information for grade approval/change purposes upon the precept of
    the committee authorised by Minister of Economic Affairs;
 undertake to regard the evaluation given by the committee authorised by Minister of Economic
    Affairs as final;
 apply for ______ grade and verify the conformity of the accommodation establishment to the
    grade requirements.


3. Application was completed by: _______________________________________________
                 (position, name and signature of applicant)

                  ____________________________________________________________
                  (place and date)
                                                                                          Annex 2
                                              to Regulation no. 11 of Minister of Economic Affairs,
                                                                                      2 March 2001
                                “Fundamental grading qualification requirements for accommodation
                                                  establishments and the grade approval procedure"



                           Grading qualification requirements for hotels


                                                 One-star                       Two-star                       Three-                 Four-star                              Five-star
                                                 hotel                          hotel (**)                     star hotel             hotel                                  hotel
                                                 (*)                                                           (***)                  (****)                                 (*****)




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                                                 Basic




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                                                                                                                                                                             Basic
                     1                             2             3               4                5             6             7         8                       9            10             11
PARKING
Parking places in a hotel garage or a guarded                                                                                                 ■                                 ■
car park within 100 m radius from the hotel
location for at least 30% of guestrooms
2. Valet-parking                                                                                                                                                    ■           ■
BUILDING
3. Separate entrances for guests and staff and         ■                             ■                             ■                          ■                                 ■
an emergency exit
4. Guest entrance is under the surveillance of         ■                             ■                             ■                          ■                                 ■
the staff round the clock and other entrances
and exits are guarded by technical devices or
some other means.
5. Public rooms/areas accessible in a                               ■                ■                             ■                          ■                                 ■
wheelchair
6. Minimum 1 bedroom for disabled                                   ■                                ■             ■                          ■                                 ■
customers, if total number of bedrooms is
less than 50
7. Minimum 2 bedrooms for disabled                                  ■                                ■             ■                          ■                                 ■
customers, if total number of bedrooms is 50
or more
8. Minimum 1 bedroom for customers with                             ■                                ■             ■                          ■                                 ■
allergies, if total number of bedrooms is less
than 50
9. Minimum 2 bedrooms for customers with                            ■                                ■             ■                          ■                                 ■
allergies, if total number of bedrooms is 50
or more
10. Rooms for non-smokers, minimum 10%                 ■                             ■                             ■                          ■                                 ■
of total number of bedrooms, but not less
than 3 rooms
11. An entire floor or a part of the floor for                                                                                                                                  ■
non-smokers' rooms
12. Minimum 1 suite or de luxe room (living                                                                        ■                          ■
room+bedroom or bedrooms)
13. Suites constitute at least 3% of all                                                                                          ■                                 ■           ■
guestrooms
14. Separate service lift for the floors, if                        ■                                ■             ■                          ■                                 ■
more than three floors used by the customers
                      1                          2      3     4    5   6   7   8   9   10   11
15. Sauna with shower or pool                           ■          ■       ■       ■   ■
16. Swimming pool                                                                  ■        ■
17. Fitness centre                                                         ■       ■        ■
18. Children's playroom                                                    ■       ■   ■
19. Meeting room with min. seating capacity             ■          ■   ■       ■       ■
10 persons
20. Conference room                                                                ■        ■
21. In-house phone on floors                                                   ■       ■
LOBBY AND RECEPTION
22. Baggage room in the lobby                                      ■   ■       ■       ■
23. Porterage                                                      ■   ■       ■       ■
24. Concierge                                                                          ■
25. Message-service available at the               ■           ■       ■       ■       ■
reception
26. Identified issuance of room keys to            ■           ■       ■       ■       ■
customers
27. Alarm device by the reception desk             ■           ■       ■       ■       ■
28. Credit card acceptance                                ■        ■   ■       ■       ■
29. Currency exchange                                     ■        ■   ■       ■       ■
30. Useful local information and location                          ■   ■       ■       ■
plans or maps available
31. International courier service available                                    ■       ■
32. Reception of incoming faxes                                    ■   ■       ■       ■
33. Reception and sending of e-mails                               ■   ■       ■       ■
34. Receptionist speaks Estonian + 3 foreign                               ■   ■       ■
languages
HOTEL GUESTROOMS
(floor area with the entrance hall, without the sanitary room)

35. Single room 10m2 or more (min. 70% of                              ■
rooms)
36. Single room 12 m2 or more (min. 70%                                        ■
of rooms)
37. Single room 14m2 or more (min. 70% of                                              ■
rooms)
38. Double room 14 m2 or more (min.70% of                              ■
rooms)
39. Double room 17 m2 or more (min.70% of                                      ■
rooms)
40. Double room 23 m2 or more (min.70% of                                              ■
rooms)
41. Room height 2.4m or more (min. 90% of        ■            ■        ■       ■       ■
all bedrooms)
42. Bed size 140 x 190 cm (min..10% of                                             ■   ■
bedrooms)
43. Bed size 160 x 190 cm (min..10% of                                             ■   ■
bedrooms)
44. Bedside cabinet per bed                            ■           ■       ■   ■       ■
45. Min. four coat hangers per bed                                     ■
46. Min. five coat hangers per bed                                             ■       ■
47. Armchair or extra chair                                            ■       ■
                       1                         2      3     4    5   6   7   8   9   10   11
48. Min. 2 armchairs or a sofa                                                         ■
49. Extra mirror in suites                       ■            ■        ■       ■       ■
50. Extra mirror in guestrooms                                                         ■
51. Day curtains extending the full width of           ■           ■       ■       ■        ■
the window
52. General lightning wall-switch by the        ■       ■       ■       ■       ■
door of the guestroom
53. Bedside control for general lightning           ■       ■       ■       ■   ■
54. One-colour bedlinen                                         ■       ■       ■
55. Re-sheeting daily                                                           ■
56. Re-sheeting every other night or                                    ■
according to the guest's request and for each
new customer
57. Internet connection readiness for guests'                           ■       ■
use
58. Fax connection readiness                                                ■   ■
59. Television set in all bedrooms                          ■   ■       ■       ■
60. TV international news programmes                                ■   ■       ■
61. TV entertainment programmes                                     ■   ■       ■
62. TV programmes info                                          ■       ■       ■
63. Radio programmes reception possibility          ■       ■       ■   ■       ■
64. Trouser press in all bedrooms                                           ■   ■
65. Coffee table in all bedrooms                                    ■   ■       ■
66. Envelopes                                       ■       ■       ■   ■       ■
67. Hotel information and telephone             ■       ■       ■       ■       ■
numbers (incl. emergency numbers)
68. Local telephone directory                       ■       ■       ■   ■       ■
69. Signs "DO NOT DISTURB/ROOM                      ■       ■   ■       ■       ■
READY FOR SERVICE" in Estonian and
English
70. Coat brush                                      ■       ■   ■       ■       ■
71. Sewing kit                                                          ■       ■
72. Vase in all bedrooms                            ■       ■       ■   ■       ■
73. Minibar, min.70% of bedrooms                                    ■   ■       ■
SANITARY ROOM
74. Floor-heating                                                   ■   ■       ■
75. Washbasin (min. 40cm wide)                  ■       ■       ■
76. Washbasin (min. 40 cm wide) with a                                  ■       ■
vanity top
77. Special make-up mirror                                                  ■   ■
78. 220V power socket near the mirror for                       ■       ■       ■
guest's use
79. Two hand towels (min. 45 x 70 cm) per                           ■   ■       ■
bed
80. Bath towel 90 x 150 cm                                                  ■   ■
81. Bathrobe per bed                                                            ■
82. Foot towel or textile bath mat              ■       ■       ■       ■       ■
83. Laundry bag                                     ■       ■       ■   ■       ■
84. Shampoo (a disposable package per bed                       ■       ■       ■
or with a dose nozzle)
85. Shower gel ( disposable package per bed                     ■       ■       ■
or with a dose nozzle)
86. Hair conditioner ( disposable package per                           ■       ■
bed)
87. Bath foam ( disposable package per bed)                                     ■
                        1                       2   3   4   5   6   7   8   9   10   11
88. Shower cap per bed                              ■       ■       ■   ■       ■
89. Glass or drinking vessel per bed            ■       ■       ■       ■       ■
90. Min. 2 rolls of toilet paper                                ■       ■       ■
91. Cosmetic tissue paper                                               ■       ■
92. Hair drier                                                              ■   ■
93. Chair or stool                                                  ■   ■       ■
94. Telephone                                                                   ■
CUSTOMER SERVICE AND SERVICES

95. Laundry and dry cleaning                                     ■       ■       ■
96. Shoe-cleaning                                                ■       ■       ■
97. Baby-sitting                                                             ■   ■
98. Baby's cot available upon request                ■       ■       ■   ■       ■
99. Adapter (converter) rental                       ■       ■       ■       ■        ■
100. Extra coat hangers available upon           ■       ■       ■       ■       ■
request
101. 16h room service                                        ■   ■       ■
102. 24h room service                                                            ■

CATERING
103. Early riser breakfast (express breakfast)                       ■   ■       ■
        available on workdays 5.00-7.00,
        weekends 5.00-8.00
104. Breakfast menu includes, at least
       milk                                      ■       ■
       milk and buttermilk                                       ■
       choice of dairy products (milk,                                   ■       ■
        buttermilk, yoghurt)
       coffee                                    ■       ■       ■       ■       ■
       choice of coffees (minimum 2)                                     ■       ■
       tea                                       ■       ■       ■
       choice of teas (minimum 2))                                       ■       ■
       regular sugar and sugar for diabetics     ■       ■       ■       ■       ■
       cream                                     ■       ■       ■       ■       ■
       lemon                                                             ■       ■
       drinking water (cooled)                   ■       ■       ■       ■       ■
       sparkling water (cooled)                                          ■       ■
       juice                                     ■       ■
       choice of juices (minimum 2)                              ■
       choice of juices (minimum3 3)                                     ■       ■
       bread and rolls                           ■       ■       ■
       choice of bread and rolls                                         ■       ■
       toast                                                             ■       ■
       jam                                       ■       ■
       choice of jams (minimum 2)                                ■       ■       ■
       butter and margarine                      ■       ■       ■       ■       ■
       cheese                                    ■       ■
       choice of cheeses (minimum 2)                             ■       ■       ■
       sausage                                   ■       ■       ■       ■       ■
       cold meat or ham slices                                   ■       ■       ■
       boiled egg (one timing)                   ■       ■       ■
       boiled egg (2 different timings)                                  ■       ■
       choice of fish                                            ■       ■       ■
                      1                          2   3   4   5   6   7   8   9   10   11
       porridge or omelette or fried eggs                        ■       ■       ■
       hot frankfurter sausages or bacon                                 ■       ■
       fresh salad or fresh vegetables                           ■       ■       ■
       müsli or cornflakes                                       ■       ■       ■
       fruit                                                     ■
       choice of fruit                                                   ■       ■
       pastry                                                            ■       ■
105. 12h food and beverage rooom service                         ■
106. 16h food and beverage rooom service                                 ■
107. 24h food and beverage rooom service                                         ■
108. Food service (hot meals) available                    ■
     between 12.00-22.00
109. Food service (hot meals) available                        ■
     between 7.00-23.00
110. Menu for the main meal of the day         ■
         includes min. 2 main dishes
111. Menu for the main meal of the day             ■   ■   ■   ■
         includes min. 3 main dishes, 2
         appetisers and 2 desserts
112. In the dining room linen tablecloths or   ■   ■
     set of tablecovers or linen or paper
     napkins on tables
113. In the dining room linen tablecloths or           ■   ■   ■
     set of tablecovers and linen napkins on
     tables
114. Bar                                                   ■   ■

■ symbol for grading qualification criteria

				
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