Estandares minimos en hoteleria

2009 Global Quality Assurance Manual

Section 300 Minimum Standards Detailed Definitions

Minimum Standards Detailed Definitions
NOTE: This section is effective 01 January 2009. All older versions of Section 300 are rescinded and are no longer valid.
Point Loss Point losses will be incurred for all Minimum Standards that are not met. “Must Have” items lose up to 240 points fornon–compliance; High Guest Impact items lose up to 120 points for non–compliance; Structural standards lose up to 80 points for non–compliance; and all other standards lose up to 60 points for non–compliance. The point loss for Minimum Standard items that are required in each guest room will be evaluated on a per room basis, the other Minimum Standards will be evaluated at the property level. A few MinimumStandards, will be evaluated both at the property level and on a per room basis and are listed as two separate rules. Key for Point Loss Point loss Per room Maximum (if applicable) point loss 24 240 120 80 60
Reference 300.01

“Must Have” Items High Guest 12 Impact Items Structural Items 8 All Others 6

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2009 Global Quality Assurance ManualSection 300 Minimum Standards Detailed Definitions

PUBLIC AREAS
Bottled Water Available 1. Individually packaged and sealed bottled/canned spring or mineral water must be available on–site to the guest 24 hours daily. 2. Canned or bottled water dispensed from a vending machine is in compliance. Point loss: 240 1. If any of the above criteria are not met, there is a 240–point loss.
Reference301.02 Reference 301.01

Breakfast Available – Global 1. Every hotel must offer breakfast on–site. 2. Breakfast must be available for at least two hours at least until 9 a.m. daily. 3. Breakfast may be buffet style, table service, room service, pre-delivered or a combination thereof. 4. If breakfast is buffet style or table service: a. The breakfast area must have a quality appearance andfurnishings must be of the same quality as adjacent public areas. b. The property must provide seating at a rate of 20% of rooms (i.e., 20 seats per 100 rooms) with a minimum of two tables and six chairs. c. Breakfast seating requirements do not apply if a sufficient number of trays are provided for guests to take the breakfast to their rooms. d. Table service, for the purpose of this rule only, is definedas plated food delivered to the guest at a table of standard dining table height with chairs suitable for dining and set with typical condiments (e.g., salt, pepper, sugar, artificial sweetener, cream or non–dairy creamer) and eating utensils. Disposable plates, cups or eating utensils are not acceptable for table service 5. If breakfast is exclusively intended to be eaten in guest rooms and theyare equipped with refrigerators, guest must be able to order breakfast until 9 a.m. daily. 6. If breakfast is provided exclusively by room service, it must be available for at least two hours and until at least to 9 a.m. daily. 7. Breakfast offered may be either cold or hot. 8. If a cold breakfast is offered, it must include at least: a. Three bread/pastry items from among: sweet rolls, muffins,doughnuts, coffee cake, Danish, bread, bagel, croissant, English
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2009 Global Quality Assurance Manual

Section 300 Minimum Standards Detailed Definitions

muffin, or pre–packaged toast. If bread, English muffins, bagels, croissant or pre–packaged toast is one of the choices then butter and a selection of jams/jellies/marmalades must also beoffered. b. A minimum of two kinds of cereal (may be hot or cold), including milk, sugar, and artificial sweetener. c. Two kinds of fresh seasonal fruit (canned fruit does not comply). d. Two kinds of fruit juices in sufficient quantity. e. Coffee/tea (including at least one decaffeinated coffee/tea), including milk or creamer, sugar, and artificial sweetener. f. At least one type of egg dish (may be...