MINISTERIAL ORDER N°26 OF 14/09/2016 DETERMINING THE STANDARDS FOR THE GRADING OF TOURISM ENTITIES

Ingingo ya mbere: Icyo iri teka rigamije Article One: Purpose of this Order Article premier: Objet du présent arrêté Ingingo ya mbere: Icyo iri teka rigamije Article One: Purpose of this Order Article premier: Objet du présent arrêté teka rigena Iri mu gushyira by’ubukerarugendo. ibipimo ngenderwaho mu ibigo byiciro This O rder determines the standards for the grading tourism entities. Le présent arrêté détermine les normes de classification des entités de tourisme.

Ingingo ya 2: Ibisobanuro by’amagambo Article 2: Definitions of terms Article 2: Définitions des termes Ingingo ya 2: Ibisobanuro by’amagambo Article 2: Definitions of terms Article 2: Définitions des termes Muri iri teka, amagambo akurikira af i t e i b i so ban ur o bikurikira: For the purpose of this Order, the following terms are defined as follows: Au sens du présent arrêté, les termes suivants ont les significations suivantes: 18 Official Gazette n° 40 of 03/10/2016 1° Urwego: urwego rwa Leta rufite mu 1° Board: Government organ in charge of 1° Office: organe de l’Etat ayant le tourisme nshingano zarwo ubukerarugendo; tourism; dans ses attributions ; 2° inkambi: ibigo by’ubucuruzi bitanga serivisi z’amacumbi yubatse mu ihema, rishobora no kwimukanwa rigashingwa ahandi nko ku nkengero z’ibiyaga n’imigezi, muri parike cyangwa ahandi hagenewe guhiga cyangwa mu mashyamba; 2° camp: accommodation establishment comprising mainly of semi-permanent or mobile facilities tented accommodation usually located close to or within a popular areas such as beaches, rivers, lakes, national parks, game reserves or forests; 2° camp: un établissement d'hébergement, essentiellement fait en logement sous tente semi- permanente ou mobile, généralement aménagé à proximité ou à l'intérieur des zones fréquentées telles lacs, parcs rivières, que plages, nationaux, réserves de chasse ou forêts; biruhuko, 3° inzu y'ibiruhuko: ikigo kirangwa n’ibice hashobora bikodeshwa mu kuboneka abantu kwitegurira amafunguro cyangwa ntabihari. Habarirwamo kubamo n’amazu inshuti cyangwa akoreshwa na banyirayo, abavandimwe mu gihe cy’ibiruhuko; ibikoresho bifasha yo giherereye 4° icumbi ry'igihe gito: ikigo gicumbikira hagaragara abantu inyamaswa n’ibimera cyangwa iruhande rwaho, abenshi mu bakiriya bahagenda akaba ari ababa bagamije kwishimisha; ahantu 5° moteri: ikigo gicumbikira abantu giherereye ku muhanda mugari cyangwa ku muhanda w’imodoka, ahanini usanga cyakira abantu bakora ingendo zo mu modoka; 6° resitora: ikigo cy’ubucuruzi gitanga serivisi zitandukanye cyangwa zihariye zijyanye no guteka, aho amafunguro atangirwa ku isaha yumvikanweho. Habarirwamo runaka n’ibiryo ibinyobwa zitanga resitora 3° cottage: an establishment, characterized by a cluster of units for holiday accommodation with or without self-catering facilities. This includes for holiday making by owners, friends or relatives; residential premises used 3° chalet: un établissement caractérisé par un groupe d'unités qui peuvent être allouées pour l’hébergement de vacances avec ou sans prestations de services de restauration. emplacements Ceci des résidentiels propriétaires, des amis ou des membres de la famille; comprend pour vacances des les 4° lodge: an accommodation establishment located within or near natural habitat rich in fauna and flora, in which the majority of clients are leisure seekers; 4° lodge: établissement de logement situé au sein de ou dans les environs d'une habitation riche en faune et flore, dont la plupart des clients sont en quête de la détente; 5° motel: an accommodation establishment, located along a highway or motor way, catering mainly for motorists; 6° restaurant: a commercial catering establishment offering an extensive range or specialized cuisine, where meals are served, usually on a flexible time arrangement. This 5° motel: un établissement d'hébergement, situé le long d'une autoroute ou d'une route, essentiellement offrant les services de restauration aux automobilistes; 6° restaurant: un établissement de restauration commerciale qui offre un vaste choix de cuisine ou cuisine spécialisée, où des repas sont servis, généralement à un horaire flexible. Ceci comprend des variations telles 19 Official Gazette n° 40 of 03/10/2016 resitora banyweramo byoroheje, n’ibiryo byoroheje n'ahandi nk'aho. ikawa includes such variations as coffee shop and similar outlets. les que établissements similaires. café-restaurant, et autres 7° ikigo ikigo cy’ubukerarugendo: cy’ubucuruzi cy’ubukerarugendo harimo resitora, akabari, urubyiniro, icumbi, sosiyete itwara abantu, uyobora ba mukerarugendo, ibiro cyangwa ikigo gitanga amakuru yerekeye ubukerarugendo, ubukerarugendo bushingiye ku muco bwemewe n’Urwego rwa Leta rufite ingoro z’igihugu z’umurage mu nshingano zarwo n’ikindi kigo cyose rya Minisitiri ufite cyagenwa n’Iteka ubukerarugendo mu nshingano ze; 8° hoteri yo mu mujyi: ikigo gicumbikira abantu giherereye mu mujyi rwagati cyangwa mu nkengero zawo, aho abenshi mu bakiriya bakigana aba ari abagenzwa n’ibikorwa by’ubucuruzi; 9° hoteri baruhukiramo: ikigo gicumbikira abantu giherereye mu gace kagendwa cyane n’abantu baje mu biruhuko cyangwa mu nkengero zako, aho usanga abenshi mu bakiriya aba ari abaje mu biruhuko. 7° tourism entity: a tourism business enterprise which consists of a restaurant, bar, night club, accommodation establishment, tour operator, tour guide, tourism information office or centre, cultural tourism recognized by the Government organ in charge of National Museums and any other entity as may be determined by an Order of the Minister in charge of tourism; 8° town hotel: accommodation an establishment located within or near an urban center, where the majority of clients are business travelers; 7° entité de tourisme: entreprise commerciale de tourisme qui consiste en un restaurant, un bar, une boîte de nuit, un établissement d'hébergement, une agence de voyage, un guide touristique, un bureau ou un centre d'information sur le tourisme, le tourisme culturel reconnu par l’Organe de l’Etat ayant les Musées Nationaux dans ses attributions et toute autre entité déterminée par un arrêté du Ministre ayant le tourisme dans ses attributions; 8° hotel de un ville: établissement d'hébergement situé à l'intérieur ou dans les environs d'un centre urbain, dont la plupart des clients sont les voyageurs d'affaires; 9° vacation hotel: accommodation establishment located within or near a holiday attraction area and in which the majority of clients are holiday makers. 9° hôtel de vacances: un établissement d'hébergement situé à l'intérieur ou aux environs d'une région à vocation vacancière et dont la plupart des clients sont des vacanciers.

Ingingo ya 3: Ibipimo ngenderwaho mu gushyira mu byiciro ibigo by’ubukerarugendo Article 3: Standards for the grading of tourism entities Article 3: Normes de classification des entités de tourisme Ingingo ya zinyuranyije n’iri teka 4: Ivanwaho ry’ingingo Ingingo ya 3: Ibipimo ngenderwaho mu gushyira mu byiciro ibigo by’ubukerarugendo Article 3: Standards for the grading of tourism entities Article 3: Normes de classification des entités de tourisme Buri myaka ibiri (2), Urwego rushyira mu byiciro ibigo by’ubukerarugendo rushingiye ku bipimo biri ku mugereka w’iri teka. Every two (2) years, the Board grades tourism entities on grounds standards annexed to this Order. Tous les deux (2) ans, l'Office classe les entités de tourisme sur base des normes se trouvant en annexe du présent arrêté. 20 ya Ingingo zinyuranyije n’iri teka 4: Ivanwaho Official Gazette n° 40 of 03/10/2016 ry’ingingo

Article 4: Repealing provision Article 4: Disposition abrogatoire Article 4: Repealing provision Article 4: Disposition abrogatoire Ingingo zose z’amateka abanziriza iri kandi zinyuranyije na ryo zivanyweho. All prior provisions contrary to this Order are repealed. Toutes les dispositions antérieures contraires au présent arrêté sont abrogées.

Ingingo ya 5: Igihe gukurikizwa iri teka ritangira Article 5: Commencement Article 5: Entrée en vigueur 17 Official Gazette n° 40 of 03/10/2016 14/09/2016 RIGENA ITEKA RYA MINISITIRI N° 26 RYO KU WA IBIPIMO NGENDERWAHO MU GUSHYIRA MU BYICIRO IBIGO BY’UBUKERARUGENDO MINISTERIAL ORDER N° 26 OF 14/09/2016 DETERMINING THE STANDARDS FOR THE GRADING OF TOURISM ENTITIES DU ARRETE MINISTERIEL N°26 14/09/2016DETERMINANT LES NORMES DE CLASSIFICATION DES ENTITES DE TOURISME Minisitiri w’Ubucuruzi n’Inganda; The Minister of Trade and Industry; Le Ministre du Commerce et de l’Industrie; Ashingiye ku Itegeko Nshinga rya Repubulika y’u Rwanda ryo mu 2003 ryavuguruwemu 2015, cyane cyane mu ngingo zaryo, iya 120, iya 121 n’iya176; Ashingiye ku Itegeko no12ter/2014 ryo ku wa 19/05/2014 imitunganyirize y’ubukerarugendo mu Rwanda, cyane cyane mu ngingo yaryo ya 14; rigena Pursuant to the Constitution of the Republic of Rwanda of 2003 revised in 2015, especially in Articles 120, 121 and 176; Vu la Constitution de la République du Rwanda de 2003 révisée en 2015, spécialement en ses articles 120,121 et 176; Pursuant to Law no12ter/2014 of 19/05/2014 regulating the tourism industry in Rwanda, especially in Article14; Vu la Loi no 12ter/2014 du 19/05/2014 portant réglementation de l’Industrie du tourisme au Rwanda spécialement en son article14; Inama y’Abaminisitiri yateranye ku wa 10/08/2016 imaze kubisuzuma no ku byemeza; After consideration and approval by the Cabinet, in its session of 10/08/2016; Après examen et adoption par le Conseil des Ministres en sa séance du 10/08/2016; ATEGETSE: HEREBY ORDERS: ARRETE: Ingingo ya 5: Igihe gukurikizwa iri teka ritangira Article 5: Commencement Article 5: Entrée en vigueur teka Iri ritangira gukurikizwa ku munsi ritangarijweho mu Igazeti ya Leta ya Repubulika y’u Rwanda. This Order comes into force on the date of its publication in the Official Gazette of the Republic of Rwanda. Le présent arrêté entre en vigueur le jour de sa publication au Journal Officiel de la République du Rwanda. Kigali, ku wa 14/09/2016 Kigali, on14/09/2016 Kigali, le 14/09/2016 (sé) KANIMBA François Minisitiri w’Ubucuruzi n’Inganda (sé) KANIMBA François Minister of Trade and Industry (sé) KANIMBA François Ministre du Commerce et de l’Industrie Bibonwe kandi bishyizweho Ikirango cya Repubulika y’u Rwanda: Seen and sealed with the Seal of the Republic: Vu et scellé par le Sceau de la République: (sé) BUSINGYE Johnston Minisitiri w’Ubutabera/Intumwa Nkuru ya Leta (sé) BUSINGYE Johnston Minister of Justice/Attorney General (sé) BUSINGYE Johnston Ministre de la Justice/Garde des Sceaux 21 Official Gazette n° 40 of 03/10/2016 W’ITEKA RYA UMUGEREKA MINISITIRI N°26 RYO KU WA 14/09/2016 IBIPIMO RIGENA NGENDERWAHO MU GUSHYIRA MU IBIGO BYICIRO BY’UBUKERARUGENDO ANNEX TO THE MINISTERIAL ORDER N° 26 OF 14/09/2016 DETERMINING THE STANDARDS FOR THE GRADING OF TOURISM ENTITIES ANNEXE DE L’ARRETE MINISTERIEL NO26 DU14/09/2016 DETERMINANT LES NORMES DE CLASSIFFICATION DES ENTITES DE TOURISME IBIPIMO NGENDERWAHO GUSHYIRA MU BYICIRO BY’UBUKERARUGENDO MU IBIGO STANDARDS FOR THE GRADING OF TOURISM ENTITIES NORMES DE CLASSIFFICATION DES ENTITES DE TOURISME 22 Official Gazette n° 40 of 03/10/2016 EAST AFRICAN COMMUNITY CLASSIFICATION OF TOWN HOTELS ASSESSMENT SHEET PARTICULARS OF ESTABLISHMENT DISTRICT TOWN STREET PLOT NO P.O. BOX ZIP CODE NAME OF ESTABLISHMENT TYPE OF ESTABLISHMENT LOCATION POSTAL ADDRESS E-MAIL ADDRESS FAX NUMBER TELEPHONE NUMBERS TYPE OF MANAGEMENT (CONTRACT OR DIRECT) IF CONTRACT, NAME OF COMPANY TOTAL NO. OF LETTABLE ROOMS TOTAL NUMBER OF BEDS TOTAL NUMBER OF STAFF NAMES OF CERTIFIED ASSESSORS (Minimum of three) DETAILS OF MANAGEMENT OWNERSHIP…………………………………………………………………….………………… MANAGING DIRECTOR …………………………………………….………………………. GENERAL MANAGER …………………………………………………………………………… CONTACT PERSON ………….………………………………………………………...…………… 23 Official Gazette n° 40 of 03/10/2016 SECTION GUIDELINES MAX ACT ASSESSOR ‘S COMMENTS 1.0 1.1 LOCATION Location 20  Does the Hotel conform to the Development Plans for the area? (a) No (0) or (b) Yes (2)  How would you rate the general safety of this location? (a) Reasonably safe (2) or (b) Very safe (4)  Is the surrounding area attractive? (a) Attractive (1) or (b) Very attractive (2)  Is the facility in harmony with the surrounding environment? (a) No harmony (0) or (b) Blends in well (3)  How would you rate the serenity offered by this location? (a) Fair (1) or (b) Good (2) or (c) Very Good (3)  Is the establishment located in an up-market area? (a) No (0) or (b) Yes (1)  Is the facility easily accessible? (a) No (0) or (b) Yes (3)  Does the Hotel have clear directional signage? (a) No (0) or (b) Yes (2) 1.2 Maximum expected and actual score for the item Site and Environment 20 60  Does the Hotel have an Environmental Impact Assessment Report and/or an Environmental Audit Report? (a) No (0) or (b) Yes (10)  To what extent do the external architectural features of the Hotel incorporate environmental friendly practices? (a) Fair (3) or (b) Good (7) or (c) Very Good (10) 24 Official Gazette n° 40 of 03/10/2016 SECTION GUIDELINES MAX ACT ASSESSOR ‘S COMMENTS  Does the Hotel construction blend in with the natural and/or existing built up area? (a) No harmony (0) or (b) Blends in well (1)  Does the placement of windows take consideration of :- (a) Minimum lighting/ventilation requirements for habitable spaces (2) (b) Weather elements (2) (c) Offer aesthetic view (2) (d) Privacy (2) (e) Security (2)  Does the Hotel participate in any local environmental improvement program? (a) No (0) or (b) Yes (3)  Does the Hotel educate and sensitize its staff on environmental issues? (a) No (0) or (b) Yes (3)  Does the Hotel educate or encourage guests on conservation measures through promotional materials? (a) No (0) or (b) Yes (3)  Does the Hotel have in use water saving devices? (a) No (0) or (b) Yes (5)  Does the Hotel have energy efficiency enhancing systems? (a) No (0) or (b) Yes (5)  Does the Hotel use alternative means of conserving energy? (a) No (0) or (b) Yes (5)  Does the Hotel practice supplies policies that incorporate social and environmental considerations? (a) No (0) or (b) Yes (5) Maximum expected and actual score for the item 60 25 Official Gazette n° 40 of 03/10/2016 SECTION GUIDELINES MAX ACT ASSESSOR ‘S COMMENTS 2.0 2.1 BUILDING Autonomy of Building 90  Is the Hotel building:- (a) Connected to other buildings? (10) or (b) Semi-autonomous? (20) or (c) Isolated or detached from other buildings? (40)  Does the Hotel have entrance canopy designed to allow vehicles and protect guests from weather elements? (a) No canopy (0) or (b) Canopy available but inadequate (8) or (c) Canopy available and adequate (15)  Is the entrance canopy proportional to the capacity of the Hotel? (a) No (0) or (b) Yes (5)  Does it have adequate sidewalks to accommodate large groups? (a) Inadequate (3) or (b) Adequate (10)  Does the Hotel have separate entrances for guests, staff and deliveries of supply? (a) No (0) or (b) Yes (20) 2.2 Maximum expected and actual score for the item Design and Architectural Features 90 60  Does the Hotel have approved building plans from the local authority? (a) No (0) or (b) Yes (3)  Is the structure in conformity with the Approved Plan? (a) No (0) or (b) Yes (3)  Does the building have a valid occupation certificate? (a) No (0) or (b) Yes (15)  How would you rate the quality of external and internal finishing materials? (a) Fair (1) or (b) Good (3) or (c) Very Good (5)  Does the Hotel building convey a theme in its features? (a) No (0) or (b) Yes (5) 26 Official Gazette n° 40 of 03/10/2016 SECTION GUIDELINES MAX ACT ASSESSOR ‘S COMMENTS 2.3 2.4  Does the Hotel building incorporate aesthetic features that are in harmony with the natural and social environment? (a) No harmony (0) or (b) Blends in well (10)  Do the architectural features of the Hotel incorporate use of local heritage? (a) No (0) or (b) Yes (5)  How would you rate the state of repair and maintenance? (a) Neglected (0) or (b) Reasonable (5) or (c) Well maintained (7)  How would you rate the state of cleanliness? (d) Neglected (0) or (e) Reasonable (5) or (f) Very clean (7) 60 10 10 40 Maximum expected and actual score for the item Capacity  Does the Hotel have at least ten lettable rooms? (a) Less than ten (0) or (b) Ten rooms and above (10) Maximum expected and actual score for the item Corridors, Staircases, Hallways and Walkways  Are the facilities in conformity with the recommended sizes in the building code? (a) No (0) or (b) Yes (3)  Is there provision for ramps/access systems for the physically challenged? (a) Non-existent (0) or (b) Fairly provided for (2) or (c) Well catered for (3)  Do the corridors, staircases, hallways and walkways allow easy movement (i.e three persons abreast)? (a) No (0) or (b) Yes (2)  Are the stair cases protected by handrails? (a) No (0) or (b) Yes (3) 27 Official Gazette n° 40 of 03/10/2016 SECTION GUIDELINES MAX ACT ASSESSOR ‘S COMMENTS  Is the gradient of the staircases and ramps in conformity with the building code? [(Staircase 550mm<2R+T<610):(Ramp 1 in 12 max.)] (a) No (0) or (b) Yes (3)  Are the hallways/walkways well lit? (a) No (0) or (b) Yes (3)  Are the walkways well protected from rain? (a) No (0) or (b) Yes (3)  Are the hallways/walkways appropriately decorated? (a) Modest (1) or (b) Good (3) or (c) Very Good (5)  What is the quality of finish? (a) Fair quality (1) or (b) Good quality (3) or (c) Very good quality (5)  How would you rate the state of repair and maintenance? (a) Neglected (0) or (b) Reasonable (3) or (c) Well maintained (5)  How would you rate the state of cleanliness? (a) Neglected (0) or (b) Reasonable (3) or (c) Very clean (5) 3.0 3.1 Maximum expected and actual score for the item FRONT OFFICE Reception Area 40 40  Is there a reception area? (a) No (0) or (b) Yes (4)  Is the reception area designed with some aesthetic features? (a) No (0) or (b) Yes (5)  Does the location of the reception counter allow direct view of the entrance and access to guest rooms? (a) No (0) or (b) Yes (5) 28 Official Gazette n° 40 of 03/10/2016 SECTION GUIDELINES MAX ACT ASSESSOR ‘S COMMENTS  Is there a Guest Relations service at designated point or desk? (a) No (0) or (b) Yes (5)  Does the Reception area design and layout, enhance efficiency of the various activities? (a) Congested (3) or (b) Functional (7) or (c) Efficient (10)  Are the workstation signs visible and clear? (a) No (0) or (b) Yes (6)  Is the counter:- (a) Non- automated (1) or (b) Semi-automated (3) or (c) Fully automated (5) 3.2 Maximum expected and actual score for the item Information Services 40 30  Does the Hotel offer information services? (a) No (0) or (b) Yes (5)  Is the information available (a) Orally (1) (b) In written materials (2) (c) Electronic form (3)  Does the information exist in:- (a) Kiswahili (2) (b) English/French (2) (c) Other internationally recognized languages (2)  Does the information include the following; (a) Information on tourism and leisure activities within and around the Hotel (4) (b) Guest safety information, Hotel layout, emergency fire exit procedures and emergency contacts (4) (c) Information on medical and other social services (3) (d) Hotel lien (2) Maximum expected and actual score for the item 30 29 Official Gazette n° 40 of 03/10/2016 SECTION GUIDELINES MAX ACT ASSESSOR ‘S COMMENTS 3.3 Hours of Service  How many hours is the reception in operation? (a) 18 hours (5) or (b) 24 hours (10)  Are essential services (Concierge, Porterage, Housekeeping, Room Service, Any other service) provided for, at least 18 hours by:- (a) Automated services (3) or (b) Semi-skilled stand-in staff (5) or (c) Qualified staff (10) 3.4 Maximum expected and actual score for the item Paging Systems  What type of paging system is in use? (a) None (0) (b) Billboard (2) (c) Public address system (3) (d) Electronic/digital screener or any other discreet paging system (15) 3.5 Maximum expected and actual score for the item Safe Deposit Service  Are there arrangements to secure guest valuables? (a) No (0) or (b) Yes (10 ) 20 20 20 40  What types of safes are in use? (a) None (0) or (b) Centralized common safe system - Ratio in relation to room capacity (minimum 1:5) (5) or (c) Centralized individual safe system at reception (10) or (d) Individual, in rooms (15)  Are the individual safes:- (a) Manual (5) or (b) Electronic/Digital (10)  Does the hotel have provision for safe keeping of bulk guest valuables? (a) No (0) or (b) Yes (5) Maximum expected and actual score for the item 40 30 Official Gazette n° 40 of 03/10/2016 SECTION GUIDELINES MAX ACT 3.6 Foreign Exchange Services 10 ASSESSOR ‘S COMMENTS  Does the Hotel provide foreign exchange services? (a) No (0) or (b) Yes (5)  Does the Hotel provide services in convertible foreign currencies? (a) No (0) or (b) Yes (5) 3.7 Maximum expected and actual score for the item Concierge Services 10 20  Is there a designated Concierge service point? (a) No (0) or (b) Yes (5)  Does the Hotel offer poterage services? (a) No (0) or (b) Yes (5)  How many hours is the concierge (doorman) service available? (a) 18 hours (7) or (b) 24 hours (10) 3.8 Maximum expected and actual score for the item Languages 20 20  Do the Front Office Staff speak the following languages? (a) Kiswahili (3) (b) English/French (3) (c) Any other internationally recognizable and spoken language (German, Spanish, Italian etc) (4) Does the Front Office Managers/Head or Supervisor speak the following languages? (a) Kiswahili (3) (b) English/French (3) (c) Any other internationally recognizable and spoken language (German, Spanish, Italian etc) (4) Maximum expected and actual score for the item 20 31 Official Gazette n° 40 of 03/10/2016 SECTION GUIDELINES MAX ACT 3.9 Communication Services 40 ASSESSOR ‘S COMMENTS  Are there intercom systems and extensions at every activity area? (a) No (0) or (b) Yes (5)  Can guests make international calls (a) Through the switchboard (5) or (b) Directly? (10)  Are postal/courier services provided? (a) No (0) or (b) Yes (7)  Are Internet services available? (a) No (0) or (b) Yes (8)  Is there a business centre fully equipped in place? (a) Modestly equipped (5) or (b) Fully equipped (10) 4.0 4.1 Maximum expected and actual score for the item LOBBY LOUNGE AND OTHER PUBLIC AREAS Lobby/ Lounge/Public Areas 40 40  Is the lobby available and conveniently located in relation to the Front Office area? (a) No (0) or (b) Yes (10)  What visual impression is created by the artwork, displays and graphic designs as well as other decorations? (a) Plain and simple (2) or (b) Modestly decorated and pleasant (5) or (c) Elegantly decorated and luxurious (10)  Are there clear directional signs? (a) No (0) or (b) Yes (4)  How would you rate the state of repair? (a) Neglected (0) or (b) Reasonable (5) or (c) Well maintained (8)  How would you rate the state of general cleanliness (a) Neglected (0) or (b) Reasonable (5) or (c) Well cleaned (8) Maximum expected and actual score for the item 40 32 Official Gazette n° 40 of 03/10/2016 SECTION GUIDELINES MAX ACT ASSESSOR ‘S COMMENTS 4.2 Size of Lobby Lounge  How would you rate the size and/or design of the lobby in facilitating the smooth flow of guests? (a) Congested (0) or (b) Functional (15) or (c) Efficient and functional (20) 4.3 Maximum expected and actual score for the item Amenities and Accessories 20 20 50  Is the range of accessories in the lobby/lounge proportionate to the capacity of the Hotel? (a) Inadequate (3) or (b) Adequate (5)  Does the Hotel provide the following amenities? (a) Piped Music/Radio (5) (b) Television (7) (c) Reading and writing facilities (10) (d) Provisions for the disabled (13)  How would you describe the quality of the amenities and accessories available (a) Fair (4) or (b) Good (7) or (c) Very Good (10) 4.4 Maximum expected and actual score for the item Décor 50 50  How would you describe the décor? (a) Plain (2) or (b) Tasteful (5) or (c) Exquisite (7)  Does the décor project a distinct theme or concept? (a) No (0) or (b) Yes (8)  Are decorations and the colour scheme consistent with the general theme of the establishment? (a) Fairly consistent (3) or (b) Consistent (5) or (c) Harmonious and luxurious (10) 33 Official Gazette n° 40 of 03/10/2016 SECTION GUIDELINES MAX ACT ASSESSOR ‘S COMMENTS  Are the floral decorations:- (a) Artificial (1) (b) Natural (4)  How would you rate the state of repair and maintenance? (a) Neglected (0) or (b) Reasonable (5) or (c) Well maintained (10)  How would you rate the state of cleanliness? (a) Neglected (0) or (b) Reasonable (5) or (c) Very clean (10) 4.5 Maximum expected and actual score for the item Regulation of Temperature 50 40  How would you rate the provision for natural and/or mechanical ventilation? (a) Fair (7) or (b) Good (15) or (c) Very Good (25)  How would you rate the efficiency of the temperature regulation system? (a) Fair (5) or (b) Good (10) or (c) Very Good (15) 4.6 Maximum expected and actual score for the item Floors, Walls and Ceilings 40 60  How would you describe the degree of uniqueness and sophistication (a) Fair (3) or (b) High (5) or (c) Very High (10)  How would you rate the quality of materials used on floors, walls and ceilings? (a) Fair (3) or (b) Good (8) or (d) Very Good (12) 34 Official Gazette n° 40 of 03/10/2016 SECTION GUIDELINES MAX ACT ASSESSOR ‘S COMMENTS  How would you describe the quality of fittings and finish? (a) Fair (2) or (b) Good (7) or (c) Very Good (10)  Is there consistency in colour scheme? (a) No (0) or (b) Yes (8)  How would you rate the state of repair? (a) Neglected (0) or (b) Reasonable (5) or (c) Well maintained (10)  How would you rate the state of general cleanliness and proper attention to hygiene? (a) Neglected (0) or (b) Reasonable (5) or (c) Very clean and hygienic (10) 4.7 Maximum expected and actual score for the item Lighting 60 40  Is there provision for adequate natural lighting? (a) No (0) or (b) Yes ( (10)  Is the illumination adequate? (a) Inadequate (0) or (b) Adequate (10)  Assess the quality of light fittings in terms of tastefulness, reflecting class. (a) Fair (5) or (b) Good (10) or (c) Very Good (20) 4.8 Maximum expected and actual score for the item Telephone Facilities 40 30  Is there a public telephone booth? (a) No (0) or (b) Yes (5)  What internal communication systems are in use? (a) None (0) (b) Telephone extensions (4) (c) Intercom (4) (d) Radio call (3) (e) Cell phone (3) (f) Others (1) 35 Official Gazette n° 40 of 03/10/2016 SECTION GUIDELINES MAX ACT ASSESSOR ‘S COMMENTS  Are they functional? (10) (a) No (0) or (b) Yes ( (10) 4.9 Maximum expected and actual score for the item Refreshments 30 20  Is there provision for refreshments? (a) No (0) or (b) Yes (5)  Are the refreshments offered conveniently located within the lobby/lounge? (a) No (0) or (b) Yes (5)  How would you rate the range of refreshments offered? (a) Simple (1) or (b) Modest (3) or (c) Wide (5)  For how many hours is the refreshment available? (a) 18 hours (3) or (b) 24 hours (5) 4.10 Maximum expected and actual score for the item Minimum size of public rooms 20 60  What are the sizes of public rooms in relation to the Hotel bed capacity? (Lounge, bar, covered terraces etc) (Please indicate) (a) ½ Sqm per guest bed (30) or (b) 1 Sqm. per guest bed (40) or (c) 1 ½ Sqm. per guest bed (50) or (d) 2 sqm. per guest bed (60) 5.0 5.1 Maximum expected and actual score for the item FUNCTION ROOMS (Briefings, Conferences, Banquets etc;) Features and Facilities 60 70  Is there provision for a function room (At least in form of multipurpose room)? (a) No (0) or (b) Yes (5)  Is there provision for break-out rooms? (a) None (0) or (b) Less than two (3) or (c) More than two (5) 36 Official Gazette n° 40 of 03/10/2016 SECTION GUIDELINES MAX ACT ASSESSOR ‘S COMMENTS  What are the measurements of the rooms in sqm? (a) Less than 75 sqm (2) or (b) 75 sqm (3) or (c) More than 75 sqm (5)  How would you rate the furnishings of the function rooms? (a) Simple (1) or (b) Good (3) or (c) Very Good (5)  How would you describe the quality of the materials used? (a) Fair (2) or (b) Good (5) or (c) Very Good (10)  How would you rate the state of repair? (a) Neglected (0) or (b) Reasonable (3) or (c) Well maintained (5)  How would you rate the state of cleanliness? (a) Neglected (0) or (b) Reasonable (3) or (c) Very clean (5)  Is the natural ventilation, lighting system adequate? (a) No (0) or (b) Yes (5)  Is air conditioning and acclimatization provided? (a) No (0) or (b) Yes (5)  Are the rooms acoustically designed to ensure soundproofing? (a) No soundproofing (0) or (b) Partial soundproofing (3) or (c) Complete soundproofing (5)  Are the rooms provided with piped music, public address system and other necessary equipments? (a) No (0) or (b) Yes (5)  Are audio visual aids and satellite link facilities available? (a) No (0) or (b) Yes (5)  Is there consistency in the colour scheme? (a) No (0) or (b) Yes (5) Maximum expected and actual score for the item 70 37 Official Gazette n° 40 of 03/10/2016 SECTION GUIDELINES MAX ACT ASSESSOR ‘S COMMENTS 6.0 6.1 RESTAURANT(S) Features and Facilities 70  What is the seating capacity of the restaurant(s) in relation to bed capacity? (a) 30% (5) or (b) 40% (10) or (c) 80% (20)  How many Food and Beverage outlets are there in the Hotel? (a) Up to two (10) or (b) Up to Four (15) or (c) Five and above (20)  What is the range of different Cuisines? (a) Up to Two (5) or (b) Up to Four (10) or (c) Five and above (15)  How would you rate the general level of hygiene? (a) Fair (5) or (b) Good (10) or (c) Very Good (15) 6.2 Maximum expected and actual score for the item Furniture, Equipment and Accessories 70 80  How would you describe the style of the furniture, equipment and accessories? (a) Functional but not suitable (5) or (b) Appropriate and Functional (7) or (c) Very appropriate and comfortable (10)  How would you describe the quality of the furniture, equipment and accessories? (a) Fair (5) or (b) Good (7) or (c) Very Good (10)  How would you describe the quality and range of tableware Glassware (a) Fair (5) or (b) Good (7) or (c) Very Good (10) Crockery (a) Fair (5) or (b) Good (7) or (c) Very Good (10) 38 Official Gazette n° 40 of 03/10/2016 SECTION GUIDELINES MAX ACT ASSESSOR ‘S COMMENTS Cutlery (a) Fair (5) or (b) Good (7) or (c) Very Good (10) Accessories (a) Fair (3 ) or (b) Good (5 ) (c) Very Good ( 10)  How would you describe the quality of table linen in terms of cleanliness and presentation? (a) Fair (5) or (b) Good (7) or (c) Very Good (10)  Is there provision of appropriate furniture for children? (a) Non-existent (0) or (b) Fairly provided for (3) or (c) Well catered for (5)  Is there provision of appropriate furniture for the physically challenged? (a) Non-existent (0) or (b) Fairly provided for (3) or (c) Well catered for (5) 6.3 Maximum expected and actual score for the item Interior Décor 80 60  How would you rate the consistency of the décor and colour scheme with the theme? (a) Modest (5) or (b) Good (15) or (c) Very Good (25)  How would you rate the aesthetics, style and sophistication of the décor in relation to the Hotel concept and comfort? (a) Fair (5) or (b) Good (15) or (c) Very Good (25)  What floral arrangement(s) supplements the décor? (a) None (0) or (b) Artificial (2) or (c) Both artificial and natural (5) or (d) Natural (10) Maximum expected and actual score for the item 60 39 Official Gazette n° 40 of 03/10/2016 SECTION GUIDELINES MAX ACT 6.4 Floors, Walls and Ceilings 60 ASSESSOR ‘S COMMENTS  What types of materials are used in flooring and walling? (a) Fair for the area (3) or (b) Good for the area (5) or (c) Very good quality and fit for the area (10)  How suitable are the materials used on the floors and walls? (a) Unsuitable for the area (3) or (b) Suitable for the area (8)  How would you describe the quality of fittings and finish? (a) Fair (2) or (b) Good (5) or (c) Very Good (7)  How would you describe the degree of uniqueness and sophistication? (a) Fair (3) or (b) High (5) or (c) Very High (10)  Is there consistency in colour scheme? (a) No (0) or (b) Yes (5)  How would you rate the state of repair? (a) Neglected (0) or (b) Reasonable (5) or (c) Well maintained (10)  How would you rate the state of general cleanliness and hygiene? (a) Neglected (0) or (b) Reasonable (5) or (c) Very clean and hygienic (10) 6.5 Maximum expected and actual score for the item Menu 60 50  Is a priced menu available? (a) No (0) or (b) Yes (3)  How would you rate the clarity of the information presented on the menu? (a) Scanty (1) or (b) Clear (2) or (c) Very clear (5) 40 Official Gazette n° 40 of 03/10/2016 SECTION GUIDELINES MAX ACT ASSESSOR ‘S COMMENTS  How would you rate the quality of the menu presentation? (a) Fair (1) or (b) Good (2) or (c) Very Good (3)  Does the menu contain a wide range and variety of local and international dishes? If yes what range? (a) Modest selection (2) or (b) Wide selection (3) or (c) Excellent selection (5)  What options of Menu types are on offer? (a) A la carte (2) (b) Table d’hote (2) (c) Buffet (2) (d) Others (2)  How would you rate the a la carte menu? (a) Simple (2) or (b) Modest (3) or (c) Rich (5)  What types of services are on offer? (a) Self Service (2) (b) Limited Waiter Service (3) (c) Full Waiter Service (5)  What is the number of courses that can be served? (a) 1 – 3 Course (2) or (b) 3 –5 Course (4) or (c) Over 5 Courses (6)  Is a wine list available? If yes what range? (a) Modest selection(2) or (b) Wide selection (3) or (c) Excellent selection (5) 6.6 Maximum expected and actual score for the item Lighting 50 50  Is there adequate provision for natural and /or artificial lighting? (a) No (0) or (b) Yes (5)  How would you rate the level of the natural and/or artificial illumination? (a) Low (5) or (b) High (10) 41 Official Gazette n° 40 of 03/10/2016 SECTION GUIDELINES MAX ACT ASSESSOR ‘S COMMENTS  Does the illumination system give special effect in the restaurant? (a) Enough light for practical use (10) or (b) Adequate spread of illumination for practical use with minimum special light effect (15) or (c) High standard of illumination with excellent special light effect (20)  How would you describe the quality of light fittings in terms of style and elegance? (a) Fair (5) or (b) Good (10) or (c) Very Good (15) 6.7 Maximum expected and actual score for the item Service Stations 50 10 Are there waiter service stations proportionate to the capacity of the restaurant? (a) No (0) or (b) Yes (2)  Are the waiter service stations appropriate and well appointed? (a) No (0) or (b) Yes (3)  Are the waiter service stations presentable and clean? (a) Fair (1) or (b) Good (3) or (c) Very Good (5) 6.8 Maximum expected & actual score for the item Regulation of Temperature 10 40  How would you rate the provision of natural and/or mechanical ventilation? (a) Fair (5) or (b) Good (15) or (c) Very Good (25)  How would you rate the efficiency of the temperature regulation system? (a) Fair (5) or (b) Good (10) or (c) Very Good (15) Maximum expected and actual score for the item 40 42 Official Gazette n° 40 of 03/10/2016 SECTION GUIDELINES MAX ACT ASSESSOR ‘S COMMENTS 7.0 7.1 BAR(S) General Features and Facilities 50  Are there bar outlets proportionate to the Hotel capacity? (a) No (0) or (b) Yes (3)  What bar categories are available? (a) Public bar(s) (2) (b) Residents’ bar(s) (3) (c) Theme bar(s) (5)  Is there a bar conveniently located in relation to the lounge and restaurant? (a) No (0) or (b) Yes (5)  Does the design and style of the bar(s) give provision for:- (a) Foot rests (3) (b) Creativity in the display of merchandise (3) (c) Cooling and warming facilities conveniently located (4)  How would you describe the overall design in terms of aesthetics and attractiveness? (a) Fair (2) or (b) Good (3) or (c) Very Good (5)  How would you rate the state of maintenance? (a) Neglected 0) or (b) Reasonable (5) or (c) Well maintained (10)  How would you rate the state of the general cleanliness? (a) Neglected (0) or (b) Reasonable (5) or (c) Very clean (10) Maximum expected and actual score for the item 50 43 Official Gazette n° 40 of 03/10/2016 SECTION GUIDELINES MAX ACT 7.2 Floors, Walls, Ceilings and Decorations 70 ASSESSOR ‘S COMMENTS  How would you rate the quality of materials used on floors, walls and ceilings? (a) Fair (2) or (b) Good (4) or (c) Very Good (6)  How suitable are the materials used on the floors, walls and ceilings? (a) Unsuitable (3) or (b) Suitable (5)  How would you describe the quality of workmanship, fittings and finish? (a) Fair (2) or (b) Good (5) or (c) Very Good (7)  How would you describe the degree of uniqueness and sophistication (a) Modest and functional (2) or (b) Attractive and tasteful finish (5) or (c) Excellent design and luxurious finish (7)  How would you rate the consistency of the décor and colour scheme with the theme? (a) Modest (3) or (b) Good (7) or (c) Very Good (10)  How would you rate the aesthetics, style and sophistication of the décor in relation to the Hotel concept and comfort? (a) Fair (2) or (b) Good (3) or (c) Very Good (5)  What floral arrangement(s) supplements the décor? (a) None (0) or (b) Artificial (2) or (c) Both artificial and natural (5) or (d) Natural (8) 44 Official Gazette n° 40 of 03/10/2016 SECTION GUIDELINES MAX ACT ASSESSOR ‘S COMMENTS  How would you describe the materials used in the decor? (a) Modest (2) or (b) Attractive (3) or (c) Tasteful and luxurious (5)  How would you rate the state of repair? (a) Neglected (0) or (b) Reasonable (5) or (c) Well maintained (7)  How would you rate the state of cleanliness? (a) Neglected (0) or (b) Reasonable (5) or (c) Very clean (10) 7.3 Maximum expected and actual score for the item Lighting 70 50  Is there provision for natural and/or artificial lighting? (a) No (0) or (b) Yes (5)  How would you rate the level of the natural and/or artificial illumination? (a) Low (3) or (b) High (5)  Does the illumination system give special effect in the bar(s)? (a) Enough light for practical use (10) or (b) Adequate spread of illumination for practical use with minimum special light effect (15) or (c) High standard of illumination with excellent special light effect (20)  How would you describe the quality of the fittings, in terms of style and elegance? (a) Fair (5) or (b) Good (7) or (c) Very Good (10) Maximum expected and actual score for the item 50 45 Official Gazette n° 40 of 03/10/2016 SECTION GUIDELINES MAX ACT 7.4 Regulation of Temperature 30 ASSESSOR ‘S COMMENTS  How would you rate the provision of natural and/or mechanical ventilation? (a) Fair (5) or (b) Good (10) or (c) Very Good (15)  How would you rate the efficiency of the temperature regulation system? (a) Fair (5) or (b) Good (7) or (c) Very Good (10)  How would you describe the quality of the fittings? (a) Fair (2) or (b) Good (3) or (c) Very Good (5) 7.5 Maximum expected and actual score for the item Furniture and Equipment 30 60  How would you rate the provision of furniture and equipment? (a) Inadequate (3) or (b) Adequate (5)  How would you rate the appropriateness of the furniture? (a) Functional but not suitable (2) or (b) Appropriate and functional (5) or (c) Very appropriate and comfortable (8)  How would you describe the style and design of the furniture and equipment? (a) Good (2) or (b) Very Good (5) or (c) Elegant and luxurious (8)  How would you describe the quality of the furniture and equipment? (a) Fair (2) or (b) Good (5) or (c) Very Good (7) 46 Official Gazette n° 40 of 03/10/2016 SECTION GUIDELINES MAX ACT ASSESSOR ‘S COMMENTS  Are there adequate provisions for the following accessories?:- (a) Ice-making machine (1) (b) Coffee-making machine (1) (c) Sinks with hot and cold water (2) (d) Glass washing and drying machine (1) (e) Cocktail mixer accessories (2) (f) Bottle Brush (1) (g) Glass Towels (1) (h) Others (1)  How would you describe the quality and condition of the accessories? (a) Fair (2) or (b) Good (5) or (c) Very Good (7)  Is there provision of appropriate furniture for the physically challenged? (a) No (0) or (b) Yes (5)  How would you rate the state of repair? (a) Neglected (0) or (b) Reasonable (3) or (c) Well maintained (5)  How would you rate the state of cleanliness? (a) Neglected (0) or (b) Reasonable (3) or (c) Very clean (5) 7.6 Maximum expected and actual score for the item Beverage Cooling Systems 60 30  Is there adequate provision for beverage cooling? (a) Simple (3) or (b) Good (7) or (c) Very Good (10)  Are the cooling equipments in good working condition? (a) No (0) or (b) Yes (10)  Are the beverages such as wines professionally stored? (a) No (0) or (b) Yes (10) Maximum expected and actual score for the item 30 47 Official Gazette n° 40 of 03/10/2016 SECTION GUIDELINES MAX ACT 7.7 Glassware 40 ASSESSOR ‘S COMMENTS  Are there adequate stocks of glasses proportionate to the capacity of the Hotel? (a) Inadequate (4) or (b) Modest (8) or (c) Adequate (15)  Are there appropriate glasses for the different types of drinks served? (a) Inappropriate (0) or (b) Modest range (8) or (c) Wide range (15)  What is the quality of available glasses? (a) Fair (3) or (b) Good (7) or (c) Very Good (10) 7.8 Maximum expected and actual score for the item Selection of Drinks and Snacks  How would you rate the variety and selection of local and international brands of beverages? (a) Modest stock (10) or (b) Good range (15) or (c) Wide range (25)  Is there provision for cigars, cigarettes and snacks? (a) No (0) or (b) Yes (5)  How do you rate the professionalism of the bar staff? (a) Fair (7) or (b) Good (15) or (c) Very Good (20) 8.0 8.1 Maximum expected and actual score for the item KITCHEN(S) Size 40 50 50 60  What is the measurement of the Kitchen(s) (including pantry and stores)? (a) At least ½ sq. m per guest bed (40) or (b) ½ sq.m – ¾ sq.m per guest bed (50) or (c) ¾ sq.m and above, per guest bed, for Hotel with more than 100 beds (60) Maximum expected and actual score for the item 60 48 Official Gazette n° 40 of 03/10/2016 SECTION GUIDELINES MAX ACT 8.2 Relation to Restaurant 40 ASSESSOR ‘S COMMENTS  How would you describe the location of the kitchen in relation to the restaurant? (a) Located on different levels (10) or (b) Located on the same level (15)  Where applicable, what mechanisms are provided for efficient service delivery? (a) Fairly efficient conveyance method (3) or (b) Efficient conveyance method (5) or (c) Very efficient conveyance method (10)  How would you rate provisions of mechanisms to minimize noise, heat and fumes from the Kitchen into the restaurant? (a) Fair (5) or (b) Efficient (10) or (c) Very efficient (15) 8.3 Maximum expected and actual score for the item Flow of Food Service 40 30  How would you rate the provision for hygienic and safe handling of food by the kitchen staff (Hand gloves, head gear and sterilizing /cleaning of raw foodstuffs etc)? (a) Poor (1) or (b) Fair (5) or (c) Good (10) or (d) Very Good (15)  Is there a two-way flow of food between the kitchen and the restaurant? (a) No (0) or (b) Yes (8)  Does the flow provide for separate entry and exit points? (a) No (0) or (b) Yes (7) 8.4 Maximum expected and actual score for the item Organization of the Kitchen 30 50 Design and Layout  How would you rate the design and layout of the Kitchen in terms of efficiency, workflow, staff convenience and comfort? (a) Fair (5) or (b) Good (10) or (c) Very Good (15) Organization  Is the Kitchen segregated in appropriate sections? (a) Disorganized (5) or (b) Fairly well segregated (8) or (c) Well segregated (15) 49 Official Gazette n° 40 of 03/10/2016 SECTION GUIDELINES MAX ACT ASSESSOR ‘S COMMENTS  Does the Chefs Office facilitate efficient overview of the Kitchen? (a) No clear overview (3) or (b) Partial overview (6) or (c) Clear overview (10)  How would you describe the location of the Kitchen in relation to the food stores? (a) Poorly located (3) or (b) Fairly well located (6) or (c) Well located (10) 8.5 Maximum expected and actual score for the item Equipment of Kitchen 50 80  How would you rate the availability and range of the basic equipment? (a) Limited (6) or (b) Satisfactory (10) or (c) Adequate (15)  How would you rate the availability and range of basic tools and utensils? (a) Limited (4) or (b) Satisfactory (7) or (c) Adequate (10)  How would you rate the quality of the worktops, equipment, tools and utensils? (a) Good quality (impervious materials easy to clean and maintain) (4) or (b) A good range of specialized tools and equipment of high quality (7) or (c) Wide range of specialized working tools, utensils and equipment of very high quality (10)  How would you rate the cleanliness and hygiene of the worktops, equipment, tools and utensils? (a) Fair (5) or (b) Good (10) or (c) Very Good (15)  How would rate provision of industrial sinks in each section? (a) Fairly provided (2) or (b) Adequately provided (4) or (c) Well provided (5)  Do the sinks have hot and cold running water? (a) No (0) or (b) Yes (5)  How would you rate the state of repair? (a) Neglected (0) or (b) Reasonable (5) or (c) Well maintained (7) 50 Official Gazette n° 40 of 03/10/2016 SECTION GUIDELINES MAX ACT ASSESSOR ‘S COMMENTS  How would you rate the general standards of cleanliness and hygiene? (a) Neglected (0) or (b) Reasonable (5) or (c) Very clean and hygienic (8)  How would you rate the safety measures in the use and storage/placement of the kitchen equipments? (a) Fair (1) or (b) Good (3) or (c) Very Good (5) 8.6 Maximum expected and actual score for the item Hand Wash Basins  Is there a functional hand wash basin for purposes of hygiene at the entrance to the Kitchen? 80 20 (a) No (0) or (b) Yes (3)  Are there other separate hand wash basins, strategically located? (a) No (0) or (b) Yes (3)  Do the hand wash basins have the following? o Hot and cold running water; (a) No (0) or (b) Yes (3) o o o Soap and/or soap dispensers; (a) No (0) or (b) Yes (3) Facility for hygienic operation; (a) No (0) or (b) Yes (3) Hygienic means of hand drying; (a) No (0) or (b) Yes (3)  Are the hand wash basins clean and in good state of repair? (a) No (0) or (b) Yes (2) Maximum possible and actual score for the item 20 51 Official Gazette n° 40 of 03/10/2016 SECTION GUIDELINES MAX ACT 8.7 Ventilation 40 ASSESSOR ‘S COMMENTS  Is there adequate and sufficient natural kitchen ventilation? (a) No (0) or (b) Yes (10)  Is there a mechanical fume and hot air extractor? (a) No (0) or (b) Yes (10)  How would you rate the effectiveness of the mechanical extractor? (a) Fair (2) or (b) Good (3) or (c) Very Good (5)  How would you rate the state of repair? (a) Neglected (0) or (b) Reasonable (3) or (c) Well maintained (5)  How would you rate the state of general cleanliness? (a) Neglected (0) or (b) Reasonable (5) or (c) Very clean (10) Maximum expected and actual score for the item Waste Collection and Storage 40 30 8.8  Are waste bins provided? (a) No (0) or (b) Yes (3)  If available, are the waste bins proportional to the number of working stations? (a) No (0) or (b) Yes (3)  Is there separation of waste material in terms of :- (a) Organic (3) (b) Non-organic materials (3)  Are the waste bins lined with appropriate waste bags and tight fitting covers? (a) Neither lined nor covered (0) or (b) Lined but not covered (3) or (c) Covered but not lined (5) or (d) Lined and covered (8)  How often is the waste material collected from the kitchen? (a) Daily (5) or (b) After every shift (10) Maximum expected and actual score for the item 30 52 Official Gazette n° 40 of 03/10/2016 SECTION 8.9 GUIDELINES MAX ACT ASSESSOR ‘S COMMENTS Drainage  Are there adequate and functional drains in and around the 30 kitchen? (a) Non existent (0) or (b) Fairly well provided (4) or (c) Well provided (8)  Are the drains properly covered? (a) No (0) or (b) Yes (2)  Is the drainage connected to the main drainage system via a grease trap? (a) No (0) or (b) Yes (8)  How would you rate the state of repair? (a) Neglected (0) or (b) Reasonable (2) or (c) Well maintained (4)  How would you rate the state of general cleanliness? (a) Neglected (0) or (b) Reasonable (4) or (c) Very clean (8) 8.10 Maximum expected and actual score for the item Floors, Walls and Ceilings  What material are the floors and walls made of? 30 40 (a) Impervious (3) (b) Non- corrosive (3) (c) Non slip (2) and (d) Easy to clean (2)  How would you rate the quality of workmanship? (a) Fair (2) or (b) Good (3) or (c) Very Good (5)  Is the floor finish plumb (horizontal and level), and grouting in excellent condition? (a) No (0) or (b) Yes (5)  Is the floor and wall junction coved? (a) No (0) or (b) Yes (5)  Does the floor have gentle slope towards drainage point? (a) No (0) or (b) Yes (5)  How would you rate the state of repair? (a) Neglected (0) or (b) Reasonable (3) or 53 Official Gazette n° 40 of 03/10/2016 SECTION GUIDELINES MAX ACT ASSESSOR ‘S COMMENTS (c) Well maintained (5)  How would you rate the general level of hygiene and cleanliness? (a) Neglected (0) or (b) Reasonable (3) or (c) Very clean (5) 8.11 Maximum expected and actual score for the item Food Storage  How would you rate the provision for receiving of supplies? 40 60 (a) Off-loading area (2) (b) Inspection mechanisms (3) (c) Cleaning area (4)  How would you rate provision for food storage within the Kitchen, in relation to the volume of production? (a) Limited (5) or (b) Satisfactory (8) or (c) Adequate/just in time practices (15)  How would you rate the organization and professionalism in the storage of foodstuffs? (a) Segregation of different types of foodstuffs (4) (b) Clear labelling of stores and food items (3) (c) Provision of adequate and appropriate shelving (3) (d) Proper pallet(s) (3) (e) Cabinets (3)  How would you rate the refrigeration and aeration mechanisms in the storage facilities? (a) Natural aeration with proper shelving (5) (b) Refrigeration/cold room facilities in good working condition (5)  Are the refrigerated stores fitted with temperature control gauges in good working condition? (a) No (0) or (b) Yes (5)  How would you rate the general level of hygiene and cleanliness in the food storage facilities? (a) Neglected (0) or (b) Reasonable (3) or (c) Very clean (5) 8.12 Maximum expected and actual score for the item Lighting 60 25  Is there provision for natural and/or artificial lighting? (a) No (0) or (b) Yes (5)  How would you rate the level of the natural and/or artificial 54 Official Gazette n° 40 of 03/10/2016 SECTION GUIDELINES MAX ACT ASSESSOR ‘S COMMENTS illumination in view of the different tasks in the kitchen? (a) Low (3) or (b) High (5)  How would you describe the quality of light fittings in terms of style and elegance? (a) Fair (5) or (b) Good (10) or (c) Very Good (15) 25 50 50 40 9.0 9.1 Maximum expected and actual score for the item GUEST ROOMS Minimum Size  Please indicate the measurement in sq. m for all room types (Please indicate; checked against specified sizes in the criteria) (a) Minimum 12 – 14 Sq.m (20) or (b) Minimum 15 – 19 Sq.m (30) or (c) Minimum 20 – 24 sq.m (40) or (d) Minimum 25 Sq.m and above (50) 9.2 Maximum expected and actual score for the item Regulation of Temperature  How would you rate the provision for natural ventilation and/or air conditioning? (a) Fair (7) or (b) Good (15) or (c) Very Good (25)  How would you rate the efficiency of the temperature regulation system? (a) Fair (5) or (b) Good (10) or (c) Very Good (15) Maximum expected and actual score for the item 40 55 Official Gazette n° 40 of 03/10/2016 SECTION GUIDELINES MAX ACT 9.3 Balconies/Terraces 40 ASSESSOR ‘S COMMENTS  Where applicable, what proportion of the rooms have balconies/terraces in relation to the capacity of the Hotel? (See % specified) (a) 50% (5) or (b) 75 % (10) or (c) 100% (20)  Do the balconies have the following:- (a) No furniture (0) or (b) Modest Furniture (10) or (c) Functional and comfortable furniture (20) 9.4 Maximum expected and actual score for the item Fittings, Furniture and Equipment 40 70 Assess the provision of the following:- Note: Either (a) or (b) and then the rest of the listed items a) Minimum bed size 190cms x 90cms. Take actual (Measurement)………. (5) OR b) Two twin beds measuring 190cms x 90cms or 120 cms x 190 cms (5) c) Fitting mattresses of not less than 15cm thick of high density (5) d) Minimum of two pillows; indicate number………(4) e) Luggage racks (3) f) Wardrobe of good quality with at least six hangers (4) g) Minimum of two chairs provided; indicate number ….(3) h) Minimum of one writing /dressing table provided; indicate number ……(3) i) Bedside tables (2) j) Valet service (2) k) Mini bar (3) l) Lamp shades (2) m) Television with multi channels (2) n) Telephone (2) 56 Official Gazette n° 40 of 03/10/2016 SECTION GUIDELINES MAX ACT ASSESSOR ‘S COMMENTS o) Computer data point (2)  How would you rate the adequacy and appropriateness of the equipment provided? (a) Fair (1) or (b) Good (4) or (c) Very Good (6)  Are the provisions suitably arranged for ease of use? (a) No (0) or (b) Yes (2)  How do you rate the quality of materials and fittings? (a) Fair (1) or (b) Good (3) or (c) Very Good (4)  How would you describe the state of repair? (a) Neglected (0) or (b) Reasonable (4) or (c) Well maintained (6)  How would you rate the state of general cleanliness? (a) Untidy (0) or (b) Reasonable (6) or (c) Very clean (10) 9.5 Maximum expected and actual score for the item Furnishings and Linen 70 70  What is the size of curtains? (Minimum ratio should be 1: 2 ½ in width and stand at 5 cm above the floor). (a) Less than the minimum (2) or (b) At least the minimum (10) or (c) More than the minimum (15)  Assess the availability of the following:- (a) A minimum of two bed sheets of appropriate size (5) (b) An under blanket and at least two top blankets or duvets (5) (c) Two Pillows/two pillowcases (4) (d) Mosquito nets (3) (e) Bed side rugs (3)  How would you describe the quality of furnishings and linen? (a) Poor quality (1) or (b) Good quality (5) or (c) Very high quality (15) or (d) Excellent and luxurious quality (20)  How would you describe the harmony of room set up and colour scheme? (a) Fair (5) or (b) Good (10) or (c) Very Good (15) 57 Official Gazette n° 40 of 03/10/2016 SECTION GUIDELINES MAX ACT ASSESSOR ‘S COMMENTS 9.6 Maximum expected and actual score for the item Change of Linen 70 30  How often is linen changed? (a) Every other day (10) or (b) Daily, upon use or as per guest request (20)  What is the Par stock of bed linen? (a) One (2) or (b) Two (5) or (c) Three or more (10) 9.7 Maximum expected and actual score for the item Décor  How would you rate the general impression of the décor? 30 60 (a) Modest (2) or (b) Good (5) or (c) Very Good (10)  Is the décor and colour scheme based on any specific theme? (a) No (0) or (b) Yes (5)  How does the decor blend in with the room environment? (a) Blends fairly well (5) or (b) Blends well (10) or (c) Harmonious and luxurious (15)  What floral arrangement(s) supplements the décor? (a) None (0) or (b) Artificial (3) or (c) Both artificial and natural (8) or (d) Natural (15)  How would you describe the materials used for the décor? (a) Faded and unsightly (0) or (b) Of moderate quality (8) or (c) High quality and in excellent condition (15)  Maximum expected and actual score for the item Floors, Walls and Ceilings  How would you rate the quality and suitability of the materials 60 50 used on the floor, walls and ceiling? 9.8 (a) Fair (4) or (b) Good (8) or (c) Very Good (15)  How would you describe the quality of the fittings and finish? (a) Fair (2) or (b) Good (5) or (c) Very Good (10) 58 Official Gazette n° 40 of 03/10/2016 SECTION GUIDELINES MAX ACT ASSESSOR ‘S COMMENTS  How would you describe the quality of the materials used on windows and doors? (a) Modest (3) or (b) Good and attractive (5) or (c) High quality and luxurious (9)  How would you describe the state of repair? (b) Neglected (0) or (c) Reasonable (5) or (d) Well maintained (8)  How would you rate the state of general cleanliness? (a) Untidy (0) or (b) Reasonable (5) or (c ) Very clean (8) Maximum expected and actual score for the item Lighting  What is the approximate ratio of the openable window space in relation to the floor area? (a) Less than 20% of the floor area (5) or (b) 20% of the floors area (8) or (c) 20% and more of the floor area (15)  Asses the illumination fittings provided in the room:- (a) Door entrance (3) (b) General illumination (3) (c) Bedside (3) (d) Dressing table (2) (e) Reading table (2) (f) Emergency lighting (3)  Is the general illumination conveniently controllable from:- (a) Door side switch (4) (b) Bedside switch (5)  How would you describe the quality of the light fittings? (a) Modest (5) or (b) Good (8) or (c) Very Good (10) Maximum expected and actual score for the item Sound Proofing  Are the rooms sound-proofed? (a) No (0) or (b) Yes (10)  How would you rate the effectiveness of soundproofing? (a) Fairly effective (10) or (b) Effective (15) or (c) Fully effective (20) 9.9 9.10 9.11 Maximum expected and actual score for the item Information in Bedrooms  Is information on the following available in the rooms:- (a) Available services (2) (b) Hotel tariffs (2) 59 50 50 50 30 30 20 Official Gazette n° 40 of 03/10/2016 SECTION GUIDELINES MAX ACT ASSESSOR ‘S COMMENTS (c) Emergency and fire exit procedures (2) (d) Hotel lien and liabilities (2) (e) Internal telephone directory (2)  Is the information provided in the following languages? (a) Kiswahili (2) (b) English/French (2) (c) One other internationally recognized language (2) or (d) More than one other internationally recognized languages (3)  How would you rate the presentation of the information provided? (a) Fair (1) or (b) Good (2) or (c) Very Good (3) Maximum expected and actual score for the item 9.12 Bedroom Communication Systems 20 40  Is there provision for internal communication in each bedroom? (a) No (0) or (b) Yes (5)  Is the type of communication available:- (a) Manual (3) or (b) Electronic/Digital (5)  How is the external communication system operated? (a) Through central switchboard (1) or (b) Direct dial (3) or (c) Hot Spot/Other (4)  Are there extensions to other parts of the room? (a) No (0) or (b) Yes (3)  How would you rate the quality of the communication equipment and fittings? (a) Fair (2) or (b) Good (4) or (c) Very Good (7)  How would you describe the state of repair? (a) Neglected (0) or (b) Reasonable (5) or (c) Well maintained (8)  How would you rate the state of general cleanliness? (a) Untidy (0) or (b) Reasonable (5) or (c) Very clean (8) Maximum expected and actual score for the item 40 60 SECTION 9.13 Official Gazette n° 40 of 03/10/2016 GUIDELINES MAX ACT ASSESSOR ‘S COMMENTS 40 40 50 50 60 Room Designation  Are the doors clearly marked? (a) No (0) or (b) Yes (10)  How would you rate the design and uniqueness of the door signage? (a) Fair (3) or (b) Good (10) or (c) Very Good (15)  How would you rate the quality of material and fittings used on doors? (a) Fair (5) or (b) Good (10) or (c) Very Good (15) 9.14 Maximum expected and actual score for the item Room Security  How would you rate the strength of the door? (a) Weak (1) or (b) Strong (3) or (c) Very strong (5)  Is the door security enhanced by:- (a) Automatic self-lock (5) (b) Double locking systems (10) (c) Door peep (15)  How do you rate the quality of material and fittings used on doors? (a) Fair (5) or (b) Good (10) or (c) Very Good (15) 9.15 Maximum expected and actual score for the item Supplies in Bedrooms  Are the following supplies available:- (a) Safe drinking water and glasses (4) (b) Do Not Disturb sign (2) (c) Stationery with Hotel logo (3) (d) Waste bin (2) (e) Appropriate insect repellent (2) (f) Laundry bags (2) (g) Air freshener (2) (h) Hot water bottles (3) (i) Extra pillows, blankets/duvets (4) (j) Tea/coffee trays (3) (k) Assorted tissue papers (3) (l) Shoe bags and shoe polishing pads (2) (m) Sewing kit (3) (n) Bedroom slippers (3) (o) Flowers (4) (p) Assorted sweets, chocolates, mints (4) (q) Fruit bowl (4) 61 Official Gazette n° 40 of 03/10/2016 SECTION GUIDELINES MAX ACT ASSESSOR ‘S COMMENTS  How would you rate the quality and presentation of the supplies? (a) Fair (2) or (b) Good (3) or (c) Very Good (5)  How would you rate the adequacy and appropriateness of the supplies provided? (a) Fair (2) or (b) Good (3) or (c) Very Good (5) 10.0 10.1 Maximum expected and actual score for the item GUEST BATHROOM(S) Bathroom(s)  What proportion of guest rooms have bathrooms ensuite? (a) Non-ensuite (5) or (b) 50% ensuite (15) or (c) 75% ensuite (25) or (d) 100% ensuite (30) 10.2 10.3 Maximum expected and actual score for the item Size  Please indicate the measurement of bathroom in sq. m (Please check against specified sizes in the criteria) (a) Minimum 3½ – 5 Sq.m (15) or (b) Minimum 5 – 6 Sq.m (25) or (c) Minimum 6sq.m and above (40) Maximum expected and actual score for the item Fittings, Equipment and Amenities  Are the following available? 60 30 30 40 40 90 (a) Non-slip shower tray (2) (b) Telephone shower brackets (2) (c) A shower with mixer (2) (d) Bath tub (3) (e) Grab rail (2) (f) Splash guard (4) (g) Water closet (2) (h) Toilet paper holder (2) (i) Hand wash basin with hot and cold water (2) (j) Mirror (1) (k) Large Mirror (3) (l) Towel rail (2) (m) Clothes hook/hanger (1) (n) Soap Dish (1) (o) Mechanical air extractor (3) (p) Arabic shower (2) (q) Bidet (2) (r) Hair dryer fitting outlet (3) (s) Hair dryer (3) (t) Magnifying mirror (2) (u) Telephone extensions (3) (v) Other facilities for senior citizens and physically challenged (3) (w) Amenities cabinet/tray (3) 62 Official Gazette n° 40 of 03/10/2016 SECTION GUIDELINES MAX ACT ASSESSOR ‘S COMMENTS  How would you rate the adequacy and appropriateness of the equipment provided? (a) Fair (2) or (b) Good (5) or (c) Very Good (8)  Are the provisions suitably arranged for ease of use? (a) No (0) or (b) Yes (6)  How do you rate the quality of materials and fittings? (a) Fair (1) or (b) Good (4) or (c) Very Good (7)  How would you describe the state of repair? (a) Neglected (0) or (b) Reasonable (5) or (c) Well maintained (8)  How would you rate the state of general cleanliness? (a) Untidy (0) or (b) Reasonable (5) or (c) Very clean (8) 10.4 Maximum expected and actual score for the item Floors, Walls and Ceilings 90 40  How would you rate the suitability of the materials used on the floor, walls and ceiling? (a) Fair (2) or (b) Good (5) or (c) Very Good (10)  How would you describe the quality of the fittings and finish? (a) Fair (2) or (b) Good (4) or (c) Very Good (7)  How would you describe the quality of the materials used? (a) Modest (2) or (b) Good and attractive (5) or (c) High quality and luxurious (8)  Up to what height are the walls covered with appropriate materials? (a) Below 2.5 m (0) or (b) 2.5 m and above (5)  How would you describe the state of repair? (a) Neglected (0) or (b) Reasonable (3) or (c) Well maintained (5) 63 Official Gazette n° 40 of 03/10/2016 SECTION GUIDELINES MAX ACT ASSESSOR ‘S COMMENTS  How would you rate the state of general cleanliness? (a) Untidy (0) or (b) Reasonable (3) or (c) Very clean (5) 10.5 Maximum expected and actual score for the item Towels and Bathrobes 40 40  Are the following bathroom items provided? (a) Bath towels (2) (b) Hand towels (2) (c) Face towels (2) (d) Bathrobes (2) (e) Bath mat (2)  What are the sizes of the bath towels provided? (a) At least 60X120 cm (3) or (b) At least 80X120 cm (5) or (c) At least 80X150 cm and above (7)  Are adequate sets of towels provided as per room types (For example; Double room 2 sets, etc)? (a) No (0) or (b) Yes (5)  Are extra towels provided? (a) No (0) or (b) Yes (5)  How would you describe the quality of towels and bathrobes? (a) Fair (2) or (b) Good (5) or (c) Very Good (8)  How often are the bath towels changed? (a) Daily, upon use (3) or (b) On guest request (5) 10.6 Maximum expected and actual score for the item Lighting and Ventilation 40 50  Assess the provision and effectiveness of the illumination system provided to meet all the requirements of bathroom use:- (a) Functional (5) or (b) Good (10) or (c) Very Good (20)  Assess the provision and effectiveness of the ventilation system provided:- (a) Functional (5) or (b) Good (10) or (c) Very Good (15) 64 Official Gazette n° 40 of 03/10/2016 SECTION GUIDELINES MAX ACT ASSESSOR ‘S COMMENTS  How would you describe the quality and maintenance of the light and ventilation fittings and finish in terms of style and design? (a) Fair (5) or (b) Good (7) or (c) Very Good (15) 10.7 Maximum expected and actual score for the item Shaver Outlets and Sockets 50 20  Are shaver outlets and sockets provided? (a) No (0) or (b) Yes (5)  Is the voltage supply clearly indicated in AC or DC? (a) No (0) or (b) Yes (5)  How would you rate the quality of the outlets and sockets? (a) Fair (1) or (b) Good (3) or (c) Very Good (5)  How would you rate the state of repair and maintenance of fittings of the outlets and sockets? (a) Fair (1) or (b) Good (3) or (c) Very Good (5) 10.8 Maximum expected and actual score for the item Supplies in Bathrooms 20 30  Are the following items available: (a) Sanitary bins and bags (3) (b) Toiletry tray with appropriate amenities (3) (c) Soap (2) (d) Toilet paper (3) (e) Water glasses (3) (f) Waste bin (3) (g) Weight scale (3 )  How would you rate the quality and presentation of the supplies? (a) Fair (2) or (b) Good (3) or (c) Very Good (5)  How would you rate the adequacy and appropriateness of the supplies provided? (a) Fair (2) or (b) Good (3) or (c) Very Good (5) Maximum expected and actual score for the item 30 65 Official Gazette n° 40 of 03/10/2016 SECTION GUIDELINES MAX ACT ASSESSOR ‘S COMMENTS 20 20 40 40 40 10.9 Sanitization  How would you rate the hygienic condition of the bathroom, sanitary facilities and fittings? (a) Dirty and not sanitized (0) or (b) Clean but not sanitized (4) or (c) Fairly, clean and sanitized (8) or (d) Very clean and sanitized (15)  Is there an indication that sanitization is regularly carried out? (a) No (0) or (b) Yes (5) 11.0 11.1 Maximum expected and actual score for the item SUITES Minimum Size  Please indicate the measurement in sq. m for all room types (Checked against specified sizes in the criteria: minimum 24 Sq.m) (a) 24 sqm (30) or (b) More spacious (40) 11.2 Maximum expected and actual score for the item Regulation of Temperature  How would you rate the provision for natural ventilation? (a) Fair (3) or (b) Good (5) or (c) Very Good (10)  Is there Air Conditioning in place? (a) No (0) or (b) Yes (15)  How would you rate the efficiency of the temperature regulation system? (a) Fair (5) or (b) Good (10) or (c) Very Good (15) 11.3 Maximum expected and actual score for the item Facilities and Amenities 40 50  Are the following facilities and amenities available: (a) Separate Lounge, with appropriate furniture (15) (b) En-suite WC facilities to the Lounge (5) (c) Kitchenette, with appropriate appliances (15) (d) Stocked mini bar (15) Maximum expected and actual score for the item 50 66 Official Gazette n° 40 of 03/10/2016 SECTION GUIDELINES MAX ACT 11.4 Balconies/Terraces 30 ASSESSOR ‘S COMMENTS  What proportion of the suites has balconies/terraces? (a) 50% (5) or (b) 75 % (7) or (c) 100% (10)  Do the balconies have the following:- (a) No furniture (0) or (b) Modest Furniture (10) or (c) Functional and comfortable furniture (20) 11.5 Maximum expected and actual score for the item Fittings, Furniture and Equipment 30 70  Assess the provision of furniture and equipment:- Note: Either (a) or (b) and then the rest of the listed items (a) Minimum bed size 120cms x 190cms. Take actual Measurement ……. (5) OR (b) Two twin beds measuring 120 cms x 190 cms (5) (c) Mattresses not less than 15cm thick, foam, high density or interior spring (5) (d) Minimum of two pillows; indicate number…(3) (e) Luggage racks (2) (f) Wardrobe of good quality with at least six hangers (2) (g) Minimum of two chairs provided; indicate number ………………. (3) (h) Dressing table/room, with a stool/chair (3) (i) Bedside tables (2) (j) Valet service (2) (k) Waste paper basket (2) (l) Mini bar (3) (m) Lamp shades (2) (n) Television with multi channels (2) (o) Telephone (3) (p) Computer data point (2) (q) Dinning table, with a minimum of four chairs (3) (r) Full length mirror (2) (s) Coffee table (2) (t) Study table (2)  How would you rate the adequacy and appropriateness of the equipment provided? (a) Fair (1) or (b) Good (3) or (c) Very Good (5) 67 Official Gazette n° 40 of 03/10/2016 SECTION GUIDELINES MAX ACT ASSESSOR ‘S COMMENTS  Are the provisions suitably arranged for ease of use? (a) No (0) or (b) Yes (2)  How do you rate the quality of materials and fittings? (a) Fair (1) or (b) Good (3) or (c) Very Good (5)  How would you describe the state of repair? (a) Neglected (0) or (b) Reasonable (3) or (c) Well maintained (5)  How would you rate the state of general cleanliness? (a) Untidy (0) or (b) Reasonable (3) or (c) Very clean (5) 11.6 Maximum expected and actual score for the item Décor  How would you rate the general impression of the décor? 70 60 (a) Modest (2) or (b) Satisfactory (5) or (c) Very Good (10)  Is the décor and colour scheme based on any specific theme? (a) No (0) or (b) Yes (5)  How does the decor blend in with the social and cultural environment? (a) Blends fairly well (5) or (b) Blends well (10) or (c) Harmonious and luxurious (15)  What floral arrangement(s) supplements the décor? (a) None (0) or (b) Artificial (3) or (c) Both artificial and natural (8) or (d) Natural (15)  How would you describe the materials used for the décor? (a) Faded and unsightly (5) or (b) Moderate quality (8) or (c) High quality and in excellent condition (15) Maximum expected and actual score for the item Furnishings and Linen 60 70 11.7 Curtains  What is the size of curtains? (Minimum ratio should be 1: 2 ½ in width and stand at 5 cm above the floor). (a) Less than the minimum (2) or (b) At least the minimum (10) or (c) More than the minimum (15) 68 Official Gazette n° 40 of 03/10/2016 SECTION GUIDELINES MAX ACT ASSESSOR ‘S COMMENTS Bed Linen  Assess the availability of the following:- (a) A minimum of two bed sheets of appropriate size? (5) (b) An under blanket and at least two top blankets or duvets? (5) (c) Two Pillows/two pillowcases? (5) (d) Mosquito nets? (5)  How would you describe the quality of furnishings and linen? (a) Poor (1) or (b) Good (5) or (c) High (10) or (d) Very high (15) or (e) Excellent and luxurious (20)  How would you describe the harmony and set up and colour scheme of the suite? (a) Fair (5) or (b) Good (10) or (c) Very Good (15) 11.8 Maximum expected and actual score for the item Ventilation and Lighting 70 40  What is the approximate ratio of the openable window space in relation to the floor area? (a) Less than 20% of the floor area (3) or (b) 20% of the floors area (5) or (c) 20% and more of the floor area (8)  Asses the illumination fittings provided in the suite:- (a) Door entrance (3) (b) General illumination (3) (c) Bedside (3) (d) Dressing table (2) (e) Reading table (2) (f) Emergency lighting (3) (g) Kitchenette (2) (h) Dining area (2) (i) Boardroom (2)  Is the general illumination conveniently controllable from:- (a) Door side switch (2) (b) Bedside switch (3)  How would you describe the quality of the light fittings? (a) Fair (2) or (b) Good (3) or (c) Very Good (5) Maximum expected and actual score for the item 40 69 Official Gazette n° 40 of 03/10/2016 SECTION GUIDELINES MAX ACT ASSESSOR ‘S COMMENTS 11.9 Sound Proofing  Are the rooms sound-proofed? (a) No (0) or (b) Yes (10)  How would you rate the effectiveness of soundproofing? (a) Fairly effective (10) or (b) Effective (15) or (c) Fully effective (20) 11.10 Maximum expected and actual score for the item Information in Suites 30 30 20  Is information on the following available in the rooms:- (a) Available services (2) (b) Hotel tariffs (2) (c) Emergency and fire exit procedures (2) (d) Hotel lien and liabilities (2) (e) Internal telephone directory (1)  Is the information provided in the following languages? (a) Kiswahili (2) (b) English/French (2) (c) One other internationally recognized language (1) or (d) More than one other internationally recognized languages (2)  How would you rate the presentation of the information provided? (a) Fair (1) or (b) Good (2) or (c) Very Good (4) 11.11 Maximum expected and actual score for the item Communication Systems 20 50  Is there provision for internal communication in each bedroom? (a) No (0) or (b) Yes (5)  Is the type of communication available:- (a) Manual (3) or (b) Electronic/Digital (5)  How is the external communication system operated? (a) Through central switchboard (1) (b) Direct dial (3) (c) Hot Spot/Other (6)  Are there extensions to other parts of the room? (a) No (0) or (b) Yes (3) 70 Official Gazette n° 40 of 03/10/2016 SECTION GUIDELINES MAX ACT ASSESSOR ‘S COMMENTS  How would you rate the quality of the communication equipment and fittings? (a) Fair (2) or (b) Good (4) or (c) Very Good (7)  How would you describe the state of repair? (a) Neglected (0) or (b) Reasonable (5) or (c) Well maintained (10)  How would you rate the state of general cleanliness? (a) Untidy (1) or (b) Reasonable (5) or (c) Very clean (10) 11.12 Maximum expected and actual score for the item Supplies in Suites 50 70  Are the following supplies available:- (a) Safe and sealed drinking water (2) (b) Assorted glasses (2) (c) Bedside rug per guest (2) (d) Do Not Disturb sign (1) (e) Stationery with Hotel logo (5) (f) Newspapers (3) (g) Waste bin (2) (h) Appropriate insect repellent (2) (i) Laundry bags (1) (j) Air freshener (2) (k) Hot water bottle (3) (l) Extra pillows, blankets/duvets (4) (m) High quality Kitchenette utensils (3) (n) Assorted tissue papers (3) (o) Shoe bags (2) (p) Shoe polishing pads (2) (q) Sewing kit (3) (r) Disposable bedroom slippers (3) (s) Fresh/Natural flowers (4) (t) Assorted sweets, chocolates, mints (4) (u) Fresh fruits daily (4) (v) Ironing facilities (3)  How would you rate the quality and presentation of the supplies? (a) Fair (2) or (b) Good (3) or (c) Very Good (5) 71 Official Gazette n° 40 of 03/10/2016 SECTION GUIDELINES MAX ACT ASSESSOR ‘S COMMENTS  How would you rate the adequacy and appropriateness of the supplies provided? (a) Fair (2) or (b) Good (3) or (c) Very Good (5) 11.13 Maximum expected and actual score for the item Change of Linen 70 10  How often is linen changed? (a) Daily, upon use (3) or (b) At the convenience of the guest (5)  What is the Par stock of bed linen? (a) One (1) or (b) Two (3) or (c) Three or more (5) 11.14 Maximum expected and actual score for the item Room Security 10 20  How would you rate the strength of the door? (a) Weak (1) or (b) Moderate (3) or (c) Strong (5)  Is the door security enhanced by:- (a) Automatic self-lock (3) (b) Double locking systems (3) (c) Door peep (3)  How do you rate the quality of material and fittings used on doors? (a) Fair (2) or (b) Good (4) or (c) Very Good (6) 72 Official Gazette n° 40 of 03/10/2016 SECTION GUIDELINES MAX ACT ASSESSOR ‘S COMMENTS 11.15 Maximum expected and actual score for the item Bathroom Size 20 90  Please indicate the measurement in sq. m for bathroom ………… checked against specified sizes in the criteria (a) At least 10 Sq.m (70) or (b) More than 10 sq m and spacious enough to accommodate a separate bathtub and shower? (90) 11.16 Maximum expected and actual score for the item Bathroom Fittings, Equipment and Amenities 90 80  Are the following available? a) Non-slip shower tray (2) b) Shower cubicle (3) c) Spacious bath tub (2) d) Jacuzzi (3) e) Grab rail (3) f) Splash guard (2) g) A shower with mixer (2) h) Telephone shower brackets (2) i) Water closet (3) j) Toilet paper holder (2) k) Hand wash basin with a wide top and hot as well as cold water (2) l) Full length mirror (2) m) Large Mirror (2) n) At least three towel rails (2) o) Clothes hook/hanger (2) p) Mechanical air extractor (3) q) Arabic shower (3) r) Bidet (3) s) Hair dryer fitting outlet (2) t) Hair dryers (3) u) Telephone extensions (2) v) Other facilities for senior citizens and physically challenged (4) w) Amenity tables and cabinets (3) x) Magnifying mirror (1)  How would you rate the adequacy and appropriateness of the equipment provided? (a) Fair (1) or (b) Good (2) or (c) Very Good (3)  Are the provisions suitably arranged for ease of use? (a) No (0) or (b) Yes (2) 73 Official Gazette n° 40 of 03/10/2016 SECTION GUIDELINES MAX ACT ASSESSOR ‘S COMMENTS  How do you rate the quality of materials and fittings? (a) Fair (1) or (b) Good (3) or (c) Very Good (5)  How would you describe the state of repair? (a) Neglected (0) or (b) Reasonable (3) or (c) Well maintained (5)  How would you rate the state of general cleanliness? (a) Untidy (0) or (b) Reasonable (4) or (c) Very clean (7) 11.17 Maximum expected and actual score for the item Bathroom Supplies 80 40  Are the following items available: (a) Sanitary bins and bags (2) (b) Well stocked Toiletry tray with appropriate amenities (3) (c) Soap (2) (d) Toilet paper (3) (e) Assorted tissue (2) (f) Hair dryer (3) (g) Water glasses (3) (h) Waste bin with lining (3) (i) Shower caps (2) (j) Non slip rug (3) (k) Bathrobes (2) (l) Slippers (2)  How would you rate the quality and presentation of the supplies? (a) Fair (2) or (b) Good (3) or (c) Very Good (5)  How would you rate the adequacy and appropriateness of the supplies provided? (a) Fair (2) or (b) Good (3) or (c) Very Good (5) 11.18 Maximum expected and actual score for the item Bathroom Floors, Walls and Ceilings  How would you rate the suitability of the materials used on the 40 50 floors, walls and ceilings? (a) Fair (2) or (b) Good (5) or (c) Very Good (10)  How would you describe the quality of the fittings and finish? (a) Fair(2) or (b) Good (5) or (c) Very Good (10) 74 Official Gazette n° 40 of 03/10/2016 SECTION GUIDELINES MAX ACT ASSESSOR ‘S COMMENTS  How would you describe the quality of the materials used? (a) Modest (2) or (b) Good and attractive (5) or (c) High quality and luxurious (10)  Up to what height are the walls covered with appropriate materials? (a) Below 2.5 m (0) or (b) 2.5 m and above (5)  How would you describe the state of repair? (a) Neglected (0) or (b) Reasonable state (5) or (c) Well maintained (7)  How would you rate the state of general cleanliness? (a) Untidy (0) or (b) Reasonably clean (5) or (c) Very clean (8) 11.19 Maximum expected and actual score for the item Towels and Bathrobes  Are the following categories of towels provided? 50 50 (a) Bath towels (2) (b) Hand towels (2) (c) Face towels (2) (d) Bathrobes (2) (e) Bath mat (2)  What are the sizes of the bath towels provided? (a) At least 60X120 mm (3) or (b) At least 80X120 mm (5) or (c) At least 80X150 mm and above (10)  Are adequate sets of towels provided as per room types (For example; Double room 2 sets, etc)? (a) No (0) or (b) Yes (10)  Are extra towels provided? (a) No (0) or (b) Yes (5)  How would you describe the quality of towels and bathrobes? (a) Fair (2) or (b) Good (5) or (c) Very Good (10)  How often are the bath towels changed? (a) Daily, upon use (3) or (b) On guest request (5) Maximum expected and actual score for the item 50 75 Official Gazette n° 40 of 03/10/2016 SECTION GUIDELINES MAX ACT 11.20 Lighting and Ventilation 60 ASSESSOR ‘S COMMENTS  Assess the provision and effectiveness of the lighting system provided:- (a) Insufficient (5) or (b) Moderate (10) or (c) Sufficient (15)  Assess the provision and effectiveness of the ventilation system provided:- (a) Insufficient (5) or (b) Moderate (10) or (c) Sufficient (15)  How would you describe the quality of the light fittings and finish in terms of style and elegance? (a) Fair (10) or (b) Good (20) or (c) Very Good (30) 11.21 Maximum expected and actual score for the item Shaver Outlets and Sockets  Are shaver outlets and sockets provided? (a) No (0) or (b) Yes (5)  Is the voltage supply clearly indicated in AC or DC? (a) No (0) or (b) Yes (15)  How would you rate the quality and fitting of the outlets and sockets? (a) Fair (3) or (b) Good (5) or (c) Very Good (10) 12.0 12.1 Maximum expected and actual score for the item HYGIENE AND SANITATION Guest Cloakrooms 60 30 30 60  How would you rate the provision of guest cloakrooms in relation to the Hotel capacity? (a) Inadequate (1) or (b) Adequate (3)  How would you rate the quality and suitability of the materials used on the floor, walls and ceiling? (a) Fair (2) or (b) Good (4) or (c) Very Good (6) 76 Official Gazette n° 40 of 03/10/2016 SECTION GUIDELINES MAX ACT ASSESSOR ‘S COMMENTS  Up to what height are the walls covered with appropriate materials? (a) Below 1.5 m (0) or (b) 1.5 m (3) or (c) Above 1.5 m (5)  Are the following fittings provided? (a) Hand wash basin with hot and cold running water (2) (b) Individual urinals with running water (2) (c) Appropriate hand drying facilities (2) (d) Hat and coat hooks (1) (e) Provisions for the physically challenged (2) (f) Mother and Child facilities (2) (g) Powder room (2) (h) Mirrors of appropriate size (1)  How would you describe the quality of the fittings and finish? (a) Fair (2) or (b) Good (4) or (c) Very Good (7)  Assess the provision and effectiveness of the ventilation system provided:- (a) Insufficient (2) or (b) Moderate (4) or (c) Sufficient (6)  Is there provision for gender segregation? (a) No (0) or (b) Yes (2)  Are the doors fitted with appropriate locks? (a) No (0) or (b) Yes (2)  Are the following items available:- (a) Toilet paper (1) (b) Soap / detergent (1) (c) Lined sanitary bin with a lid (2) (d) Air fresheners (1) (e) Fresh flowers (2)  Where applicable, does the entrance to the cloakrooms from adjacent rooms have air locks? (a) No (0) or (b) Yes (2)  How would you describe the state of repair? (a) Neglected (0) or (b) Reasonable (2) or (c) Well maintained (3) 77 Official Gazette n° 40 of 03/10/2016 SECTION GUIDELINES MAX ACT ASSESSOR ‘S COMMENTS  How would you rate the state of general cleanliness? (a) Untidy (0) or (b) Reasonable (2) or (c) Very clean (3) 12.2 Maximum expected and actual score for the item Staff Changing/Wash Rooms 60 30  Are the sizes of the changing rooms sufficient in relation to the number of staff? (a) Inadequate (1) or (b) Adequate (2)  Is there provision for gender segregation? (a) No (0) or (b) Yes (1)  How would you rate the quality and suitability of the materials used and the finish on the floor, walls and ceiling? (a) Fair (1) or (b) Good (2) or (c) Very Good (3)  Up to what height are the walls covered with appropriate materials? (a) Below 1.5 m (0) or (b) 1.5 m (1) or (c) Above 1.5 m (2)  Are the following fittings provided? (a) WCs and showers, proportionate to the number of staff (2) (b) Hand wash basin with hot and cold running water (1) (c) Individual urinals with running water (1) (d) Appropriate hand drying facilities (1) (e) Sufficient lockers in relation to no. of staff (1) (f) Hat and coat hooks (1) (g) Provisions for the physically challenged (1) (h) Mirrors of appropriate size (1) (i) Benches/Chairs (1)  How would you rate the effectiveness of the ventilation system provided:- (a) Insufficient (1) or (b) Moderate (2) or (c) Sufficient (3)  Are the doors fitted with appropriate locks? (a) No (0) or (b) Yes (1)  Are the following items available:- (a) Toilet paper (1) (b) Soap / detergent dispensers (1) (c) Lined sanitary bin with a lid (1) (d) Air fresheners (1) 78 Official Gazette n° 40 of 03/10/2016 SECTION GUIDELINES MAX ACT ASSESSOR ‘S COMMENTS  How would you describe the state of repair? (a) Neglected (0) or (b) Reasonable (1) or (c) Well maintained (2)  How would you rate the state of general cleanliness? (a) Untidy (0) or (b) Reasonable (1) or (c) Very clean (2) 12.3 Maximum expected and actual score for the item Refuse Storage and Disposal  Is there provision for appropriate refuse storage and disposal? 30 30 (a) No (0) or (b) Yes (5)  Is the refuse handling facility proportional to the amount of waste generated? (a) No (0) or (b) Yes (5)  Is there provision for separation of waste in terms of bio- degradable and non-biodegradable material? (a) No (0) or (b) Yes (5)  How often is the waste material disposed of? (a) Weekly (1) or (b) Twice a week (2) or (c) Every other day (3) or (d) Daily (5)  Is there refrigeration for putrifiable wastes? (a) No (0) or (b) Yes (5)  Is the area covered or roofed for protection from weather and animals? (a) Open space (1) or (b) Skip with no cover (2) or (c) Skip with cover (5) 12.4 Maximum expected and actual score for the item Sewerage  What type of sewerage system is in use? (a) Septic tanks (5) or (b) Connected to local area system (7) or (c) Bio-septic treatment (10) 30 30  Is the sewerage system regularly inspected and in good working condition? (a) No (0) or (b) Yes (10) 79 Official Gazette n° 40 of 03/10/2016 SECTION GUIDELINES MAX ACT ASSESSOR ‘S COMMENTS  How environmentally friendly is the system? (a) Not environmentally friendly (0) or (b) Partially compliant (5) or (c) Environmentally compliant (10) Maximum expected and actual score for the item Vermin Proofing  Is there a vermin control mechanism in place? 12.5 (a) No (0) or (b) Yes (5)  How efficient are the mechanisms of vermin control? (a) Fairly efficient (5) or (b) Efficient (10) or (c) Highly efficient (15) 12.6 Maximum expected and actual score for the item Water Supply  Is water supplied from an approved source? (a) No (0)or (b) Yes (8) 30 20 20 20  Is the water treated in conformity with standards set and recognized by an approved authority? (a) National/local water authority (3) (b) Own sources of water (5)  Is bottled water approved by national bureaux of standards available? (a) No (0) or (b) Yes (4) 12.7 Maximum expected and actual score for the item Water Storage 20 50  Does the facility have water storage systems (a) No (0) or (b) Yes (5)  What is the capacity and duration (a) One day (15) or (b) Two days (20) or (c) Three days (25) or (d) Five days (35) or (e) Seven days (45) Maximum expected and actual score for the item SAFETY AND SECURITY Fire Protection 13.0 13.1 50 40  Are all materials used in the establishment fire resistant and/or retardant? (a) None compliant (0) or (b) Partially compliant( 3) or (c) Fully complaint (6) 80 Official Gazette n° 40 of 03/10/2016 SECTION GUIDELINES MAX ACT ASSESSOR ‘S COMMENTS  Are there fire detection and protection devices in place? (a) No (0) or (b) Yes (4)  Is there any effective fire alarm device (alarm/siren, voice alarm, light glow etc) (a) No (0) or (b) Yes (4)  Are the fire exit route directions clearly indicated? (a) No (0) or (b) Yes (4)  Are there designated evacuation assembly points? (a) No (0) or (b) Yes (2)  Are the following fire extinguishers provided in serviceable condition:- (a) Wet and dry risers (2) (b) Hose reels (1) (c) Fire hydrants (2) (d) Fire blanket (1) (e) Sand buckets (1) (f) Sprinklers (2) (g) Portable cylinders with colour coding and extinguishing agents (2)  What additional fire fighting mechanisms are in place? (a) None (0) or (b) Contracted (2)  Is all staff familiar with available fire fighting equipment and their use? (a) No (0) or (b) Yes (2)  Is there an in-house fire fighting team? (a) No (0) or (b) Yes (2)  If yes, how often does the in-house brigade carry out fire drill exercises? (a) once a year (1) or (b) twice a year (2) or (c) once every three months (3) 13.2 Maximum expected and actual score for the item Electrical Safety 40 20  Are the electrical installations inspected regularly? (Check for inspection certificate) (a) No (0) or (b) Yes (15) 81 Official Gazette n° 40 of 03/10/2016 SECTION GUIDELINES MAX ACT ASSESSOR ‘S COMMENTS  How would you describe the quality and workmanship in the installation of electrical facilities? (a) Fair (2) or (b) Good (3) or (c) Very Good (5) 13.3 Maximum expected and actual score for the item Security  Does the establishment have a documented security policy in 20 40 place? (a) No (0) or (b) Yes (5)  How would you rate the arrangements in place for control of movement into and out of the premises? (a) Poor (1) or (b) Good (3) or (c) Very Good (5)  Is there a functional alarm system connected to a rapid response system? (a) No (0) or (b) Yes (5)  How would you rate the efficiency of the rapid response arrangements? (a) Inefficient (0) or Fair (b) Efficient (3) or (c) Very efficient (5) (How practical?)  Does the Hotel have adequate, properly trained security staff? (a) No (0) or (b) Yes (5)  How would you rate the level at which the security personnel are equipped in terms of communication and protection? (a) Poor (1) or (b) Fair (3) or (c) Good (5)  Does the Hotel have a functional electronic surveillance system in place? (a) No (0) or (b) Yes (5)  Does the Hotel have emergency/ security contacts? (a) No (0) or (b) Yes (5) Maximum expected and actual score for the item Emergency Power 40 40 13.4  Is there provision for emergency power? (a) No (0) or (b) Yes (10) 82 Official Gazette n° 40 of 03/10/2016 SECTION GUIDELINES MAX ACT ASSESSOR ‘S COMMENTS  How would you rate the efficiency of the emergency power supply? (a) Fair (5) or (b) Good (7) or (c) Very Good (10)  Does the emergency power supply cater for the following:- (a) Lighting to essential and public areas only (5) or (b) Lighting to all areas of the Hotel (7) or (c) Lighting to all areas of the Hotel including power supply to cover the entire functions of the Hotel (10)  How would you describe the plant’s state of repair? (a) Neglected(0) or (b) Reasonable (3) or (c) Well maintained(5)  How would you rate the state of its general cleanliness? (a) Untidy (0) or (b) Reasonable (3) or (c) Very clean (5) Maximum expected and actual score for the item First Aid 40 20 13.5  Are First Aid kits available and appropriately stocked? (a) Not available (0) or (b) Available but poorly stocked (2) or (c) Available and well stocked (4)  Are the First Aid kits strategically located? (a) No (0) or (b) Yes (3)  Where applicable, is anti snake venom serum available? (a) No (0) or (b) Yes (3)  Is there staff, trained on the administration of First Aid, on duty at all times? (ask for certification and test knowledge) (a) No (0) or (b) Yes (5)  Is there a Clinical Officer/Nurse/Doctor on call? (a) No (0) or (b) Yes (5) 14.0 14.1 Maximum expected and actual score for the item SUNDRY SERVICES Luggage, Lost and Found Room 20 10  Is there designated room for safe keeping of luggage? (a) No (0) or (b) Yes (2) 83 Official Gazette n° 40 of 03/10/2016 SECTION GUIDELINES MAX ACT ASSESSOR ‘S COMMENTS  How would you rate the procedures and efficiency of the luggage storing and retrieval system in place? (a) Inefficient procedures (1) or (b) Efficient procedures (5)  Are there laid down procedures for tracing and informing guests of left or lost items? (a) No (0) or (b) Yes (3) 14.2 Maximum expected and actual score for the item Shoe Shine  Is there provision for shoeshine service? (a) No (0) or (b) Yes (10) 14.3 Maximum expected and actual score for the item Baby Sitter  Does the Hotel provide for baby-sitting services? (a) No (0) or (b) Yes (10) 14.4 Maximum expected and actual score for the item Room Service  Is room service available? (a) 18 hour room service (15) or (b) 24 hour room service (20) 14.5 Maximum expected and actual score for the item Laundry and Dry Cleaning Service  Is there provision for laundry services? (a) No (0) or (b) Yes (5)  How long is the laundry delivery period? (a) Two days’ (1) or (b) Following day (5) or (c) Same day (7) or (d) Express Service (10)  Is there provision of dry cleaning services? (a) No (0) or (b) Yes (5)  How long is the dry cleaning delivery period? (a) Two days’ (1) or (b) Following day (5) or (c) Same day (7) or (d) Express Service (10) (e) Maximum expected and actual score for the item 84 10 10 10 10 10 20 20 30 30 Official Gazette n° 40 of 03/10/2016 SECTION GUIDELINES MAX ACT ASSESSOR ‘S COMMENTS 15.0 15.1 HUMAN RESOURCE Human Resource Policy 20  Does the Hotel have a documented Human Resource Management Policy? (a) No (0) or (b) Yes (2)  If, yes, does the policy include the following:- (a) Organizational structure (3) (b) Staff terms and conditions of service (3) (c) Schemes of service (3) (d) Employee reward/incentive scheme(s) (3) (e) In-house training programmes (3) (f) External training programmes (3) 15.2 Maximum expected and actual score for the item Professional Qualifications of Management Staff 20 50  Is the establishment under the general management of qualified, certified and experienced professionals? (a) No (0) or (b) Yes ( 15)  How would you assess the qualifications of the management staff in relation to the organizational structure? (a) Untrained but experienced (15) or (b) Informally trained and experienced (20) or (c) Suitably trained and certified (30) or (d) Highly trained, experienced and certified (35) Maximum expected and actual score for the item 50 50 15.3 Departmental Heads  On the basis of the size of the establishment, is every Department headed by a suitably trained and experienced person? (a) Informally trained and experienced (25) or (b) Suitably trained and certified (35) or (c) Highly trained, experienced and certified (40)  Is there a qualified person working as Duty Manager at all times? (a) No (0) or (b) Yes (10) Maximum expected and actual score for the item 50 85 Official Gazette n° 40 of 03/10/2016 SECTION GUIDELINES MAX ACT 15.4 Professional Qualifications of Operative Staff 60 ASSESSOR ‘S COMMENTS  What proportions of operational staff possess professionally certified qualifications and appropriate experience from recognized institutions? (a) at least 40% (5) or (b) 50% (10) or (c) 70% (15) or (d) 80% (20) or (e) 90% (30)  Indicate the proportion of staff under the following categories :- (a) Casual (30% or more) (3) or (b) Temporary (30% or more) (6) or (c) Permanent/Contract (50% and above) (20)  How would you rate staff attitude/behaviour? (a) Negative (0) or (b) Positive (10) 15.5 Maximum expected and actual score for the item Languages 60 40  Do the Managers speak the following languages? (a) Kiswahili (4) (b) English/French (4) (c) Any other internationally recognizable and spoken language (4)  Do the Assistant Managers/Head of Departments speak the following languages? (a) Kiswahili (4) (b) English/French (4) (c) Any other internationally recognizable and spoken language (4)  Do the guest contact staff speak the following languages: (a) Kiswahili (5) (b) English/French (5) (c) Any other internationally recognizable and spoken language (6) 15.6 Maximum expected and actual score for the item Health 40 10  Are employees medically examined regularly in line with stipulated regulations? (Should see proof) (a) No (0) or (b) Yes (10) Maximum expected and actual score for the item 10 86 Official Gazette n° 40 of 03/10/2016 SECTION GUIDELINES MAX ACT 15.7 Staff Uniforms 40 ASSESSOR ‘S COMMENTS  Are there appropriate and different uniforms for each department? (a) No (0) or (b) Yes (20)  Do staff wear well designed and fitted uniforms? (a) Poorly designed and ill fitting (1) or (b) Well designed and fitting (3) or (c) Excellent design and fitting (5)  Does staff have name tags with designation? (a) No (0) or (b) Yes (5)  How would you rate the quality of uniform? (a) Fair (3) or (b) Good (7) or (c) Very Good (10) 15.8 Maximum expected and actual score for the item Personal Grooming 40 10  How would you rate maintenance and cleanliness of uniform (a) Fair (1) or (b) Good (2) or (c) Very Good (3)  How would you rate general personal cleanliness and hygiene of staff (nails style, nails cuts, hair do etc) (a) Fair (2) or (b) Good (3) or (c) Very Good (5)  Are there mechanisms to ensure that staff is well groomed? (a) No (0) or (b) Yes (2) 15.9 Maximum expected and actual score for the item Dinning and Recreational Facilities for Staff Is there provision for staff dining facilities?  10 30 (a) No (0) or (b) Yes (6)  Is the dining room adequate in relation to the number of staff? (a) No (0) or (b) Yes (5)  How would you rate the ventilation and lighting of the staff dining room? (a) Fair (1) or (b) Good (3) or (c) Very Good (5) 87 Official Gazette n° 40 of 03/10/2016 SECTION GUIDELINES MAX ACT ASSESSOR ‘S COMMENTS  How would you describe the appropriateness of the furniture in the staff dining room? (a) Fair (1) or (b) Good (3) or (c) Very Good (5)  How would you rate the quality of the equipment and utensils in the staff dining room? (a) Fair (1) or (b) Good (3) or (c) Very Good (5)  What types of entertainment facilities are provided? (a) Radio (1) (b) Newspapers (1 (c) Television/video (2) 16.0 16.1 Maximum expected and actual score for the item GENERAL Audio Visual  How would you rate the provision of audio and visual entertainment in public areas? (a) Simple and functional (7) or (b) Good variety and choice (10) or (c) Technologically advanced and sophisticated (20) 16.2 Maximum expected and actual score for the item Lifts/Elevators  Where applicable, are lifts provided? (Four storeys and above) (a) No (0) or (b) Yes (10)  Is there provision for:- (a) Separate guest lift(s) (5) (b) Separate service lift(s) (5) (c) Lifts designed to cater for persons with disabilities (Where applicable) (5) (d) Useful information available in lift(s) (5) (e) Emergency communication facilities (5)  How would you rate the efficiency and comfort of the lift(s)? (a) Functional (5) or (b) Efficient and comfortable (10) or (c) Efficient and luxurious (15) Maximum expected and actual score for the item General Stores 16.3  How would you rate the provision for receiving of supplies? (a) Off-loading area (1) (b) Inspection mechanisms (2) (c) Cleaning area (2) 30 20 20 50 50 30 88 Official Gazette n° 40 of 03/10/2016 SECTION GUIDELINES MAX ACT ASSESSOR ‘S COMMENTS  How would you rate provision for general storage of supplies? (a) Limited (1) or (b) Satisfactory (2) or (c) Adequate/just in time practices (5)  How would you rate the organization and professionalism in the storage system? (a) Segregation of different types of supplies (2) (b) Clear labelling of stores and items (2) (c) Provision of adequate and appropriate shelving (2) (d) Proper pallet(s) (2) (e) Cabinets (2)  How would you rate the aeration mechanisms in the storage facilities? (a) Natural aeration (2) (b) Mechanical aeration with appropriate regulators (3)  How would you rate the general level of hygiene and cleanliness in the storage facilities? (a) Neglected (0) or (b) Reasonable (3) or (c) Very clean (5) 16.4 Maximum expected and actual score for the item ‘Courtesy of Choice’ 30 20  Is there provision for smoking and non-smoking areas? (a) No (0) or (b) Yes (5)  How would you assess the implementation of courtesy of choice with respect to smoking? (a) No designation nor enforcement (0) or (b) Designated smoking areas (5) or (c) Non-smoking areas clearly indicated and enforced (15) 16.5 Maximum expected and actual score for the item Parking Space 20 30  How would you assess the provision for parking space for Hotel guests? (a) Insufficient (5) or (b) Adequate (10) or (c) More than adequate (20) 89 Official Gazette n° 40 of 03/10/2016 SECTION GUIDELINES MAX ACT ASSESSOR ‘S COMMENTS  Does the Hotel provide designated parking facilities for persons with disabilities? (a) No (0) or (b) Yes (10) 16.6 Maximum expected and actual score for the item Shopping Facilities 30 30  Does the Hotel provide for shopping facilities? (a) No (0) or (b) Yes (10)  How would you rate the quality of the shopping facilities? (a) Simple with modest selection (5) or (b) Good with a fair variety of products and services (10) or (c) Excellent with a wide selection of goods and services (20) 16.7 Maximum expected and actual score for the item Taxi Services 30 20  Is taxi service available? (a) None (0) or (b) On call (5) or (c) Appointed and on site, 24 hours (10)  How would you describe the efficiency and organization of the taxi service? (a) Fair (3) or (b) Good (5) or (c) Very Good (10) 16.8 Maximum expected and actual score for the item Guest Transport Service 20 20  Does the Hotel provide guest transport? (a) No (0) or (b) Yes (10)  Is the transport service:- (a) Paid for (3) or (b) Complimentary (5)  Is the transport service:- (a) On request (3) or (b) Scheduled (5) Maximum expected and actual score for the item 20 90 Official Gazette n° 40 of 03/10/2016 SECTION GUIDELINES MAX ACT 16.9 Entertainment and Recreation 40 ASSESSOR ‘S COMMENTS  Does the Hotel provide entertainment and recreational facilities? (a) No (0) or (b) Yes (10)  How would you rate the variety of recreational facilities? (a) Modest range (3) or (b) Good variety (5) or (c) Very good range (10)  How would you rate the variety of entertainment provided? (a) Modest (3) or (b) Good (5) or (c) Very Good (10)  How would you rate the quality of entertainment and recreational facilities? (a) Fair (3) or (b) Good (5) or (c) Very Good (10) 16.10 Maximum expected and actual score for the item Outdoor Areas 40 40  How would you rate the immediate surroundings /environment? (a) Fair (5) or (b) Good and attractive (10) or (c) Very good with a high degree of creativity (15)  How would you rate the creativity of the gardening and landscaping? (a) Fair (5) or (b) Good (7) or (c) Very Good (10)  How would you rate the maintenance of the immediate surroundings/environment? (a) Fair (5) or (b) Reasonable (10) or (c) Well maintained and manicured (15) Maximum expected and actual score for the item 40 91 Official Gazette n° 40 of 03/10/2016 SECTION GUIDELINES MAX ACT 16.11 Swimming Pool 50 ASSESSOR ‘S COMMENTS What is the size of the swimming pool (minimum ….. sqm) (Where applicable) (a) Less than 100 sqm (1) or (b) 100 sqm (2) or (c) More than 100 sqm (3)  Are depths clearly marked and prominently displayed? (5) (a) No (0) or (b) Yes (7)  Is there treatment and filtration plant? (a) No (0) or (b) Yes (5)  Are the following poolside facilities provided? (a) Changing room (3) (b) Showers (3) (c) Toilets (3) (d) Furniture (3) (e) Mattresses (3)  Is there a separate area for children? (a) No (0) or (b) Yes (5)  Are there pool attendants/life guards suitably trained and experienced? (a) No (0) or (b) Yes (5)  How would you rate the quality and cleanliness of the swimming pool including its supplies and fittings? (a) Fair (1) or (b) Good (3) or (c) Very Good (5)  How would you rate the state of maintenance of the swimming pool including its supplies and fittings? (a) Fair (1) or (b) Good (3) or (c) Very Good (5) 16.12 Maximum expected and actual score for the item Hotel Insurance 50 30  Is the Hotel comprehensively insured? (a) None (0) (b) Partial (10) or (c) Comprehensive (30) Maximum expected and actual score for the item 30 92 Official Gazette n° 40 of 03/10/2016 SECTION GUIDELINES MAX ACT 16.13 Health Club 40 ASSESSOR ‘S COMMENTS  Does the Hotel have provision for a health club? (a) No (0) or (b) Yes (10)  Are the following facilities provided at the health club? (a) Sauna and Steam bath (3) (b) Gymnasium (3) (c) Whirlpool/Jacuzzi (3) (d) Massage parlour (3) (e) Health foods/drinks (3)  Is there a designated area where patrons relax after exercise? (a) No (0) or (b) Yes (5)  How would you describe the quality of the facilities, fittings and equipment? (a) Fair (2) or (b) Good (3) or (c) Very Good (5)  How would you rate the state of repair and maintenance of the health club? (a) Fair (2) or (b) Good (3) or (c) Very Good (5) Maximum expected and actual score for the item 40 CONFIRMATION I, (FULL NAMES)………………………………………………………………..….…………………………………………. TITLE/DESIGNATION……….………………………………………………………………………………………………… CONFIRM THAT THE ASSESSORS PHYSICALLY VISITED THIS ESTABLISHMENT, AND EVALUATED IT, IN MY PRESENCE SIGNATURE…………………………….....…………DATE………………..………………..TIME………………………… 93 Official Gazette n° 40 of 03/10/2016 EAST AFRICAN COMMUNITY CRITERIA FOR CLASSIFICATION OF HOTELS AND RESTAURANTS RESTAURANTS SECTION-ITEM THREE STAR FOUR STAR FIVE STAR REMARKS 1.0 LOCATION 1.1. Site and Environment 2.0 BUILDING 2.1 Autonomy of Building Should be suitable for a restaurant and in harmony with the natural and built-up environment, in conformity with the local government regulations 20 Same as for Three Star Same as for Three Star 20 20 Should be easily accessible to the general public, with separate entrances to the restaurant and for deliveries. Same as for Three star Same as for Four star but should either be autonomous, semi- detached or with exclusive access. 20 20 40 2.2 Design & Architectural In conformity with the building codes and Same as for Three Star, but the Same as for Four star but the Features other existing building regulations, with architectural features and finish facade, architectural features, 94 SECTION-ITEM THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 claim to style and beauty and structurally sound. Should be well maintained, in harmony with the physical built-up, natural and cultural should be of higher standards environment. 20 2.3 Capacity Should have a minimum space of 1.5 sq m per person 40 3.0 RECEPTION AREA 3.1 Reception Area/Lounge Not mandatory 30 Should have a minimum space of 1.75 sq m. 50 construction and finish in relation to the environment should be of high internationally recognized standards, with added functionality, safety, security and luxury. 40 Should have a minimum space of 2 sq m. 60 At least a reception area should be available for receiving guests Same as for Four star, but more elaborately furnished and luxurious, providing bitings. 30 40 4.0 DINING AREA 4.1 Furniture, Equipment and Accessories Furniture should be adequate, comfortable and of good quality. Tableware, furnishings and linen should be clean, well-maintained and of good quality Same as for Three star, but should be of higher quality and well placed Same as for Four star, but of distinctively of higher quality and comfort 60 80 70 4.2 Service Stations Should be adequate and functional, in relation to the capacity of the restaurant Same as for Three Star Same as for Three Star 20 20 20 95 Official Gazette n° 40 of 03/10/2016 SECTION-ITEM THREE STAR FOUR STAR FIVE STAR REMARKS 4.3 Décor Good decoration, with a distinctive theme and harmony of colours. Good and pleasant decoration, with high quality furnishings and floral arrangement Same as for Four star but of distinctively higher standards. Plants should be natural and fresh flowers be provided. 4.4 Floors, Walls and Should be of good quality and well maintained. Same as for Three star, but of higher Same as for Four star, but of 20 40 50 Ceilings 4.5 Lighting 20 Should be adequate, natural and/or artificial, with the level of artificial illumination controllable. Lighting and fittings should be tasteful to provide a pleasant ambiance 40 quality material and finish superior quality and luxurious. 40 50 Same as for Three Star but with very high quality standard of fittings and finish Same as for Four Star 4.6 Regulation of Temperature Adequate natural ventilation, and/or sufficient mechanical air conditioning should be Same as for One Three but with quality fixtures and fittings Same as for Four Star but with high quality air conditioning systems 50 50 provided, so as to maintain a temperature range for the comfort of the guests. 30 35 40 5.0 SERVICE 96 Official Gazette n° 40 of 03/10/2016 SECTION-ITEM THREE STAR FOUR STAR FIVE STAR REMARKS 5.1 Service Staff Should be adequate in number, suitably trained and well groomed, with legible name tags. Same as for Three Star, but a good proportion of the staff should be able to communicate in Kiswahili and at Same as for Four Star, but at least 80% of staff should be trained from recognized 5.2 Menu 40 Priced menu cards available with a good selection of local and international dishes and option of at least a three course meal and a fair selection for beverages, from a suitably located dispense bar. least one other foreign language apart from English/French. institutions. 50 60 Same as for Three Star but with a wider selection and an option of at least a four course meal. Same as for Four Star but with excellent international cuisine and option for a five course meal. 50 30 40 5.3 Billing System should be efficient and customer friendly Same as for Three Star Same as for Three Star 10 10 10 6.0 ENTERTAINMENT 6.1 Entertainment Should be provided and in harmony with the social and cultural environment Same as for Three Star but with a variety of entertainment, which could include live music and Multi- Channel TV Same as for Four Star but with top range of entertainment 7.0 BAR(S) 7.1 General Features and Facilities 20 30 40 At least One bar should be conveniently located near the reception area/lounge or may be part of the restaurant. Spacious with good ambiance. Same as for Three Star but should be more elegant, spacious and provide facilities of internationally Same as for Four Star but with a higher degree of creativity, ambiance and comfort. Facilities to prepare non- stocked refreshments should be provided. recognizable standards. 7.2., Floors, Walls, Materials used and fittings should be well Same as for Three Star but with Same as for Four Star but with 30 40 50 97 Official Gazette n° 40 of 03/10/2016 SECTION-ITEM THREE STAR FOUR STAR FIVE STAR REMARKS Ceilings and Décor decorated, of fine finish, functional and well maintained. excellent design and finish offering a higher degree of comfort. luxurious finish and décor. 40 60 7.3 Lighting and Ventilation Should be adequate, natural and/or artificial, with the level of artificial illumination Same as for Three Star but with very high quality standard of fittings and 80 Same as for Four Star 7.4 Furniture and Equipment 7.5 Beverage Cooling Systems controllable. Lighting and fittings should be tasteful to provide a pleasant ambiance 40 finish 50 Should be adequate, comfortable and of good quality. An ice-making machine of adequate capacity, a double bowl sink with bottle brush, hot and cold running water are essential. Should be of distinctively high quality. 50 Same as for Three Star, but luxurious. 50 Same as for Four Star but more elegant and luxurious. 70 70 Adequate refrigeration /beverage cooling Same as for Three Star but with Same as for Four Star systems should be available and storage of wines should be done professionally. extensive and varied cooling systems to meet demand of various storage and cooling requirements. 30 20 30 7.6 Glassware Stocks should be adequate and appropriate for Same as for Three Star but should be Same as for Four Star service of different drinks and should be of good quality and design. of high quality in design and finish. 30 but should be of excellent quality in design and finish. 40 20 98 Official Gazette n° 40 of 03/10/2016 7.7 Selection of Drinks and Snacks Adequate variety and wide selection of local and international beverages, wines, and snacks should be available. Same as for Three Star but with a wider selection of beverage, wines and snacks of premium internationally re- known brands. Same as for Four Star but with an extensive selection of premium brands. 30 40 50 99 Official Gazette n° 40 of 03/10/2016 SECTION-ITEM THREE STAR FOUR STAR FIVE STAR REMARKS 8.0 KITCHEN 8.1 Size Kitchen, food stores and pantry should be 1/3 sq m Same as for Three Star, but the Same as for Four Star per cover for restaurants of seating capacity of 100 persons and above, and ½ sq m for restaurants of less than 100 persons proportions should be ½ sq m and 2/3 sq m, respectively. 40 60 60 8.2 Relation to Restaurant Should be conveniently located in relation to the facilitate service restaurant/dining area, to Same as for One Star. 8.3 Flow of Food Service efficiency. 30 there should be Where applicable, two independent access ways to facilitate one way movement between the preparation area and the restaurant/dining room. 20 30 Same as for Three Star but with mechanisms for transmitting guest order information 30 30 Same as for One Star, but with added provision for enhancement of service efficiency. 40 Same as for Three Star 8.4 Organization of the There should be visible segregation in Kitchen terms of working areas for cleaning, Same as for Three Star but with sections clearly labeled. Same as for Four Star but labelled and screened off where applicable. preparation of meats, vegetables, fish, poultry and pastries 30 40 8.5 Equipment of Kitchen Work tops should be adequate and of none rusty impervious materials. There should be a minimum of 2 sinks with hot and cold running water for washing pots and pans. All should be kept in good and clean condition. Same as for Three Star, but in addition, there should be adequate machinery to facilitate food preparation and dish washing and adequate utensils for cooking and service. 50 Same as for Four Star, but of very high quality, with hot and cold running water for each section 40 60 80 100 Official Gazette n° 40 of 03/10/2016 8.6 Hand Wash Basins Should be conveniently located with hygienically operated taps, running hot and cold water, detergent dispensing machine and hand dryer. 10 Same as for Three Star but with high quality of fittings Same as for Three Star 20 20 101 Official Gazette n° 40 of 03/10/2016 SECTION-ITEM THREE STAR FOUR STAR FIVE STAR REMARKS 8.7. Ventilation A safe and efficient natural and /or mechanical fume and smoke extraction system should be provided. Same as for Three Star Same as for Three Star 40 40 40 8.8 Regulation Temperature of Adequate natural and/or mechanical ventilation provided for conducive working environment. Same as Three Star but with mechanisms to regulate temperature in different sections of the Kitchen Same as for Four Star, but with for execellent appropriate maintaining mechanisms 10 15 temperatures in different sections of the Kitchen 20 8.9 Lighting Should be adequate, natural and/or Same as for Three Star but Same as for Four Star artificial, with level of artificial light fittings should be of very illumination controllable. Light fittings high quality. should be of good quality and tasteful to ptovide a pleasant ambience. 15 25 25 8.10 Waste Collection and Storage Waste must be collected from the kitchen, on a regular basis and disposed of in line with environmental protection regulations. Same as for Three Star but with evidence for professional handling Same as for Four Star but with a higher display of professionalism 20 25 30 102 8.11 Drainage All drains in and around the kitchen should be The same as for Three Star but with The same as for Four Star Official Gazette n° 40 of 03/10/2016 covered and connected to the drainage system of the building. In areas where there is no central sewage system, the drainage should be connected to the soakage pit via grease trap. All should be maintained in good working condition, at all times. 25 high quality fittings 30 30 SECTION-ITEM THREE STAR FOUR STAR FIVE STAR REMARKS Same as for Three Star but with high quality materials and finish. Same as for Four Star 8.12 Floors, Walls and Ceilings Should be of high quality, impervious non- slip, non-corrosive, materials of good finish and conducive to easy cleaning. The finish should be of good workmanship and well maintained. Excellent levels of hygiene should be observed. Walls should have glazed tiles with good grouting and floors should have a slit slope towards junction the drainage point. The between all vertical and horizontal floor and walls should be coved. 30 8.13 Food Storage A good store with adequate ventilation, and Same as for Three Star Same as for Three Star, but in 40 40 refrigeration facilities as well as shelving, pallets and cabinets should be provided. Separate compartments for different types of perishables and non-perishables should be availed and maintained in hygienic condition. addition a chef’s cold room, enough with complete compartments all to specialized products, should be provided. store 40 40 60 103 Official Gazette n° 40 of 03/10/2016 8.14 Kitchen Staff There should be suitably trained and experienced staff for each specialized section, supervised by a well-trained and experienced Chef. All staff should be well groomed and protective clothing and name tag should be provided and used. Same as for Three Star, but the Chef should be assisted by a suitably qualified and experienced Sous Chef and specialized sections should be headed by competent Chef de Parties. Same as for Four Star, but Chef from a should be qualified with recognized relevant international experience. institution, 40 60 80 9.0 HYGIENE AND SANITATION 9.1 Guest Cloakrooms Should be adequate, well lit and properly Same as Three Star but with high Same as Four Star but in 104 SECTION-ITEM THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 quality materials, fittings and finishing addition a well equipped powder room/dressing table should be provided. ventilated and in proportion to the capacity of the restaurant. Gender segregation and privacy should be observed and indicated. The rooms should be clean, functional and well maintained. The following items should be provided and well maintained: - - Functional soap dispenser - Disposable tissue, and/or electric hand drier - A hand wash basin hygienically operated and with running hot and cold water. - Toilet paper - Sanitary bin with liner and lid. - Mother and child facilities - Coat hanger - Disabled facilities - Individual urinals with running water and drainage. - Arabic shower The entrance to the cloakroom from adjacent rooms should have air locks. 20 25 30 9.2 Staff Changing/Wash Rooms Segregated according to gender with adequate changing facilities, in proportion to the number of staff including lockers, full length mirror, hand wash basins, individual shower compartments, soap, WC with toilet papers, and sanitary bins should be provided. The room should be clean, well lit, ventilated and well maintained. 20 Same as for Three Star but with high quality materials, fittings and finishing Same as for Four Star but with excellent quality materials, fittings and finishing 25 105 30 Official Gazette n° 40 of 03/10/2016 SECTION-ITEM THREE STAR FOUR STAR FIVE STAR REMARKS 9.3 Refuse Disposal There should be refuse storage and disposal facilities which meet the local health standards and environmental regulation Same as for Three Star but with evidence for professional handling Same as for Four Star but with a higher display of professionalism 15 25 30 9.4 Sewerage 9.5 Vermin Proofing 9.6 Water Supply Same as for Three Star Same as for Three Star Drainage must be connected to the sewage disposal of the town, where applicable; where there is no sewage system it should be connected to septic tank of an approved size and soakage pit or any other approved sewage disposal system, in line with the building code and health as well as environmental regulations. 30 All areas of the restaurant should be properly protected by fumigated authorized/properly trained persons against vermin and insects. regularly and 30 30 Same as for Three Star Same as for Three Star 20 Safe and consistent supply of water, conforming to local and WHO standards should be ensured. Individual water sources should be regularly treated and tested for quality by national authorities. 20 20 Same as for Three Star Same as for Three Star 20 10.0 SAFETY AND SECURITY 20 20 106 SECTION-ITEM THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 Same as for Three Star but with smoke detectors installed. Same as for Four Star 10.1 Fire Protection All material in the establishment should be of fire resistant or retardant material. Adequate and appropriate fire fighting equipment should be provided and well maintained, in excellent condition, at all times, and in accordance with local fire fighting and prevention bye-laws. Adequate fire exits/escapes should be clearly and prominently indicated. Fire alarms should be installed. All staff should be familiar with available fire fighting equipments and their use. Every establishment should have an in- house core fire fighting team appropriately trained. Fire drill exercises should be carried out regularly. The restaurant should be adequately insured against fire hazards. Statutory fire safety notices should be prominently displaced. 20 30 10.2 Electrical Safety All electrical facilities should be installed and maintained in accordance with applicable safety laws. Same as for Three Star but with high quality materials, fittings and finishing 20 15 40 Same as for Four Star 20 10.3 Security should be There arrangements including the following:- adequate security Same as for Three Star Same as for One Star, but with more elaborate Same as for Four Star, but in addition there should be a functional electronic rapid response arrangements 107 SECTION-ITEM THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016  A functional alarm system connected to external rapid response system;  Adequate, properly trained and equipped security personnel. 25 20 surveillance system in place. 30 10.4 Emergency Power There should be appropriate alternative Same as for Three Star but with standby Same as for Four Star but with cold sources of power in case of failure of the main supply. generator sufficient to provide lighting in all areas of the hotel. 10 15 rooms, water pumps and air conditioners to emergency power back up system connected Star 20 10.5 First Aid Adequate First Aid Kit s should be provided, with some staff properly trained in First Aid techniques and emergency handling. 15 Same as for Three Star but with fully equipped Kits. Same as for Three Star 10.6 Insurance Restaurant should be covered by public liability insurance and other statutory insurance policies. 20 20 Same as for Three Star Same as Three Star 20 20 20 11.0 SUNDRY SERVICES 108 Official Gazette n° 40 of 03/10/2016 SECTION-ITEM THREE STAR FOUR STAR FIVE STAR REMARKS 11.1 Parking Area Should be adequate, well lit and secure, within the vicinity of the restaurant Same as for Three Star but well maintained 15 20 Same as for Four Star but with clearly marked parking bays/slots and an Attendant. 30 11.2 Outdoor Area Some landscaping should be done where space allows. Same as for Three Star but tastefully done. Same as for Four Star but with high level of creativity 10 15 20 11.3 Function Area(s) Facilities should be provided for private functions. Same as for Three Star but should be separate from the dinning area 30 Same as for Four Star. 20 30 11.4 Taxi Service Should be available Same as for Three Star Same as for Three Star 10 10 10 11.5 Facilities for the Should be appropriately provided Same as for Three Star Same as for Three Star Physically Challenged 30 30 30 12.0 HUMAN RESOURCE 12.1 Human Resource Policy 12.2 Management There should be a documented Human Resource Same as for Three Star Same as for Three Star Management Policy specifying:- Terms and conditions of service; Schemes of service; Employee reward/incentive scheme(s); In-house and External training programmes 20 20 20 restaurant should be under The the management of a suitably trained person from a recognized institution. Same as for Three Star, but the Manager should have relevant experience of at least two years. Same as for Four Star, but should a have proven evidence of distinguished the profession. career in 12.3 Professional All operative staff should possess Same as for Three Star but the Same as for Four Star Appropriate on-job training 40 50 60 109 SECTION-ITEM THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 Qualifications of Operative Staff professional experience qualifications and appropriate to maintain satisfactory services for guests. of professionally proportion certified staff should be at least 80% The proportion of professionally certified staff should be at least 70% the proportion of but professionally certified staff should be 90% programmes should be formulated and maintained. 45 50 60 12..4 Languages The Manager should have working knowledge of Kiswahili, English/French and one other widely Same as for Three Star. Same as for Three Star spoken international language 20 12.5 Health All staff should be medically fit and examined Same as for Three Star Same as for Three Star 20 20 line with statutory health in regularly regulations. 10 10 10 12.6 Dining Facilities for A clean eating place with appropriate Same as for Three Star Same as for Three Star Staff furniture should be provided 10 10 10 13.0 GENERAL 13.1 ‘Courtesy of Choice’ ‘Smoking’ and ‘Non-Smoking’ zones should be identified and clearly indicated. Same as for One Star Same as for One Star 20 20 20 END 110 Official Gazette n° 40 of 03/10/2016 EAST AFRICAN COMMUNITY CRITERIA FOR CLASSIFICATION OF HOTELS AND RESTAURANTS LODGES SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS 1.0 LOCATION 1.1 Location Should be suitable for a Lodge. Same as for One Same as for Three Star. Same as for Three Star. Same as for One Star, but should be within or in close proximity to the main attraction of the area and offer easy accessibility, safety, comfort and tranquility 10 10 20 20 20 1.2 Site and Environment The establishment should be in harmony with the natural and/or built up environment, and in conformity with the Building and development regulations applicable to the locality. The site should be safe from rain water floods and strong winds. Same as for One Star Same as One for Star but the location Should have added advantage in terms of scenery and/or, fauna and flora. Same as for Three Star but with an impressive site offering greater vantage in terms of scenery, and/or fauna and flora. Same as for Four Star but with greater appeal and vantage in terms of scenery, and/or fauna and flora Environmental Impact Assessment should be done before construction 20 20 30 40 50 111 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 2.0 BUILDING 2.1 Design and Architectural Features 2.2 Capacity 2.3 Corridors, Hallways, Staircases and Walkways In conformity with the Building Code and other existing building regulations, modest in style and beauty and structurally safe. Should be in harmony with the physical, natural and cultural environment. Same as for One Star. Same as for One Star but with a more attractive architectural design and finish. Same as for Three Star but the architectural features, construction and finish of the building in relation to the environment should be of greater harmony and appeal. Same as for Four Star but should have unique, elegant and distinctive features in complete harmony with the environment. 20 20 30 40 50 The establishment should have at least five (5) lettable accommodation units. 10 Should be in accordance with the Buildings Code, allow easy passage and be well lit at all times. Where applicable, safe side railings should be provided and well maintained Same as for One Star Same as for One Star Same as for One Star Same as for One Star 10 Same as for One Star. 10 Same as for One Star but with better finish and some decoration, in harmony with the cultural environment. 10 Same as for Three Star but with higher quality finish, decoration and maintenance. 10 Same as for Four Star but all should be of much higher quality 20 20 30 40 50 2.4 Site Signage and Notices Proper and clear signs and notices should be provided indicating any restrictions and areas of interest. 10 3..0 FRONT OFFICE 3.1 Reception Area An appropriate area suitably designed for receiving of guests should be available. Same as for One Star Same as for One Star Same as for One Star Same as for One Star 10 10 10 10 Same as One Star Same as for One Star but a separate concierge service area should be provided. Same as for Three Star but customer service/public relation table should be provided to assist guests. 40 Same as four star 10 10 30 40 112 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 Same as One Star Same as for One Star. Same as for One Star. Same as One Star. 3.2 Information Service Appropriate and relevant guest information should be available, including:-  Tourism services providers;  Emergency and fire exit procedures etc. should be provided.  Literature covering services, internal telephone directory and menus should be provided.  Special notice regarding the hotel lien should be displayed. All information should be in English, Kiswahili, and at least one other internationally recognizable language. 20 20 20 20 20 3.3 Hours of Service 3.4 Paging Systems 3.5 Safe Deposit Service They should be at least twelve (12). 10 A simple functional paging system should be available 10 There should be arrangement to secure Guests’ valuables. 3.6 Foreign Exchange Services .20 Foreign exchange services should be provided. Same as for One Star Same as for One Star. Same as for One Star Same as for One star 10 Same as for One Star 10 Same as for One Star 10 Professional discrete paging system should be used. 20 Should be available, in the proportion of at least one Safe for every five rooms 10 Same as for Three Star 10 Same as for Three star 20 Individual safe deposit box should be provided in the guest rooms 20 Same as for Three Star There should be sufficient arrangement for the safe keeping of large valuables. 20 Same as for One Star 30 Same as for One Star 40 Same as for One Star 40 Same as for One Star 10 10 10 10 10 113 Official Gazette n° 40 of 03/10/2016 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS 3.7 Concierge Services There should be an arrangement to assist guests. Same as for One Star Same as for One Star, but with designated personnel available. Adequate number of bellboys should be available to assist guests during operating hours. Same as for Four Star 3.8 Languages 10 Front office staff should be able to communicate in English/French and Kiswahili. 10 Same as for One Star 3.9 Communication Services 10 Should be available and include at least telephone 10 Same as for One Star 15 Same as for One Star but the head of department and some staff should be able to communicate in at least one foreign internationally recognized language in addition to English/French. 20 Same as for One Star but should include internet services. 20 Same as for Three Star 20 Same as for Three Star. 20 20 Same as for Three Star. Same as for Three Star 10 10 20 20 20 4.0 LOBBY/LOUNGE/PUBLIC AREA(S) 4.1 Lobby/Lounge/ Public Areas Should be available, modest in design, functional and in line with applicable Building Code Same as for One Star, but with better design. Same as for Two Star but exclusively designed for and used by guests. 4.2 Size of Lobby/Lounge 10 Should be proportionate to the capacity of the establishment. 15 Same as for One Star 20 Same as for One Star Same as for Three Star but with excellent design, material, workmanship, elegant finish and high degree of luxury. 30 Same as for One Star but should be more spacious. Same as for Four Star but with very high degree of luxury, ambiance and beauty. 40 Same as for Four Star 10 10 10 20 20 114 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 Same as for One Star, but should be of wider range and quality. Same as for Two Star, but in addition reading and writing materials should be available. Same as for Three Star but should be of greater range and higher quality. Same as for Four Star but offering a distinctively greater range and quality. 20 Same as for One Star but of better range and quality 30 Same as for Two Star but of wider range, higher quality and comfort. 40 Same as for Three Star but should be more comfortable, of very high quality and in excellent condition. 50 Same as for Four Star but generously furnished, with attention to detail, comfort and elegance. 20 30 40 50 Same as for One Star Same as for One Star but with quality fixtures and fittings Same as for Two Star but with high quality air conditioning systems Same as for One Star 4.3 Amenities and Accessories The size and range of accessories should be proportionate to the size of the Lodges and the needs of customers, including the disabled. 10 4.4 Furniture and Decor Should be simple, blending with the natural and cultural environment, adequate, of good quality, functional and well maintained. 10 Where applicable, adequate natural ventilation, and/or sufficient mechanical ventilation should be provided 4.5 Regulation of Temperature 4.6 Floors, Walls and Ceilings 20 20 25 30 Should be of good, safe and secure material, and well maintained to enable high standards of cleanliness and hygiene. Same as for One Star Same as for One Star but showing a degree of creativity. Same as for Three Star but showing higher degree of creativity. 30 Same as for Four Star but with distinctive creativity and impressive ambiance. 20 20 30 30 50 4.7 Lighting There should be adequate natural and/or artificial lighting. Same as for One Star but light fittings should be of better quality. Same as for Two Star but lighting and fittings should be tasteful to provide a pleasant ambiance Same as for Three Star but with very high quality standard of fittings. Same as for Four Star. 10 20 30 40 40 115 Official Gazette n° 40 of 03/10/2016 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS 4.8 Minimum Size of Public Rooms Minimum size of lobby/lounge, bar and covered terraces should be as per the building code but in any case not less than an aggregate of ½ sq. m. per guest bed. Same as for One Star. Same as for One Star but minimum size should not be less than an aggregate of 1 sq. m. per guest bed. Same as for Three Star but minimum size should not be less than an aggregate of 1½ sq. m. per guest bed. Same as for Four Star 30 30 40 50 50 5.0 FUNCTION ROOM(S)/AREA (S) (Briefings, Conferences, Banquets, etc) 5.1 Features and Facilities Same as for One Star. At least One multi- purpose room of not less than 1.5 sq m. per guest with good furniture to match the general standard of the establishment. Same as for One Star but with an average size of at least 2 sq.m. per guest bed, comfortably furnished, and well maintained. Same as for Three Star but with high quality furniture, furnishings and fittings. Same as for Four Star but of very high quality audiovisual and internet facilities. 20 6.0 DINING ROOM/AREA 6.1 Features and Facilities At least One room, commensurate to the number of beds. Should be well furnished, ventilated, lit and maintained. 6.2 Furniture, Equipment and Accessories 20 Should be adequate, functional, comfortable and appropriate. All should be clean and of good quality, taking into consideration the needs of disabled/ handicapped persons. 20 30 40 50 Same as for One Star, Same as for One Star, but offering greater degree of comfort.. Same as for Three Star, but offering considerable luxury and convenience. Same as for Four Star, but featuring more than one room and distinctively luxurious. A separate lounge should be available for extra comfort 20 Same as for One Star but all of better quality. 30 Same as for Two Star but all should be of superior quality. 40 Same as for Three Star but luxurious and more elegant. 50 Same as for Four Star but distinctively luxurious and elegant. 40 50 60 70 80 116 Official Gazette n° 40 of 03/10/2016 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS 6.3 Interior Décor 6.4 Lighting Should be modest, of good quality with harmony of colours and blending with the natural and cultural environment and well maintained. 20 Should be adequate, natural and/or artificial, with level of artificial illumination controllable. Same as for One Star but of better range and quality Same as for Two Star but of wider range, higher quality and comfort Same as for Three Star but should be more comfortable, of very high quality and in excellent condition Same as for Four Star but generously furnished, with attention to detail, comfort and elegance 30 Same as for One Star but light fittings should be of better quality 40 50 60 Same as for Two Star but lighting and fittings should be tasteful to provide a pleasant ambiance Same as for Three Star but with very high quality standard of fittings and finish Same as for Four Star 20 30 40 50 50 6.5 Floors, Walls and Ceilings Should be structurally sound, well maintained to support good standards of cleanliness and hygiene Same as for One Star but with high standards of cleanliness and hygiene. Same as for One Star but with higher quality of design, workmanship and finish. Same as for Three Star but with tasteful design, very high quality workmanship and finish. Same as for Four Star but with excellent workmanship and finish. Carpets where provided should have synthetic content not exceeding 20%. All other material to be flame/fire proof. 10 20 30 40 6.6 Menu A Menu with a modest selection of local and international dishes with at least three courses and a beverage list. Same as for One Star but with better quality presentation and choice Same as for Two Star but with at least a four course menu and wider selection of dishes and beverages 50 Same as Four Star, but featuring excellent cuisine and very rich bar and wine list. Same as for Three Star but with superior quality cuisine, wide choice of both a la carte and table d’hôte of at least five courses and a rich bar and wine list 40 10 20 30 50 6.7 Service Stations 6.8 Regulation of Temperature Should be well appointed and proportional to seating capacity. 10 Where applicable, adequate natural ventilation, and/or sufficient mechanical ventilation should be provided 20 Same as for One Star. Same as for One Star. Same as for One Star. Same as for One Star 10 Same as for One Star 10 Same as for One Star but with quality fixtures and fittings 10 Same as for Two Star but with high quality air conditioning systems 10 Same as for One Star 20 25 30 30 117 Official Gazette n° 40 of 03/10/2016 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS 7.0 BAR(S) 7.1 General Features and Facilities At least One bar should be conveniently located near the dining room and /or lounge, or may be part of the dining room. Same as for One Star. Same as for One Star but more spacious with better ambiance. Facilities to prepare non- stocked refreshments should be provided. Same as for Three Star but will be elegant, spacious and provide facilities of internationally recognizable standards. Same as for Three Star but with a higher degree of creativity, ambiance and comfort. 7.2. Floors, Walls, Ceilings and Decorations 7.3 Lighting and Ventilation 7.4 Furniture and Equipment 20 20 Woodwork and fittings should be modestly decorated, of fine finish, functional and well maintained. Same as for One Star but with more attractive decoration, tasteful finish and design. 30 40 50 Same as for Two Star but with very high quality finish. Same as for Three Star but with excellent design and finish offering a higher degree of comfort. Same as for Four Star but with luxurious finish and décor. 10 20 30 Should be adequate, natural and/or artificial, illumination and ventilation Same as for One Star but light and ventilation fittings should be of better quality Same as for Two Star but lighting and ventilation fittings should be tasteful and controllable to provide a pleasant ambiance 40 Same as for Three Star but with very high quality standard of fittings and finish 50 Same as for Four Star 20 30 40 50 50 Same as for Four Star. Same as for One Star but should be of better quality. Same as for Two Star but should be of distinctively higher quality, offering greater comfort. Same as for Three Star, but with a touch of luxury. Should be adequate, modest, comfortable and of good quality. An ice- making machine of adequate capacity and a double bowl sink with bottle brush, hot and cold running water are essential. 20 30 50 50 40 118 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 7.5 Beverage Cooling Systems 7.6 Glassware Same as for One Star Adequate refrigeration /cooling should be available and storage of wines should be done professionally. Same as for One Star but with extensive and varied cooling systems to meet demand of various storage and cooling requirements. Same as for Three Star Same as for Three Star 20 Stocks should be adequate and appropriate for service of different drinks. 20 Same as for One Star but should be of better quality. 30 Same as for Two Star but should be of high quality and design. 30 Same as for Three Star but should be of excellent quality in design and finish. 30 Same as for Four Star 10 20 30 40 40 7.7 Selection of Drinks and Snacks Adequate variety of local and international beverages, wines, and snacks should be available. Same as for One Star but with wide variety and choice. Same as for Two Star but with a wider selection of beverage, wines, and snacks. Same as for Three Star but with premium internationally reknown brands available. Same as for Four Star but with an extensive selection of premium brands. 8 .0 KITCHEN 8.1 Size 8. 2. Relation to Restaurant 8.3. Flow of Food Service 10 Area including food stores and pantry should be in proportion to the capacity of the establishment, but shall not be less than 1/2 sq.m. per guest bed. 40 Should be conveniently located in relation to the restaurant/dining area to facilitate service efficiency. 10 There should be provision for safe conveyance of food between the preparation area and the restaurant/dining area. 30 20 30 40 50 Same as for One Star. Same as for One Star. Same as for One Star but area per guest bed should be ¾ sq. m. for hotels with more than 100 beds. Same as for Four Star. 40 40 50 50 Same as for One Star. Same as for One Star, but with added provision for enhancement of service efficiency. 20 Same as for Three Star. Same as for Three Star. 10 20 20 Same as One Star Same as for One Star. Same as for One Star. Same as for One Star 30 30 30 30 119 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 There should be visible segregation in terms of working areas for cleaning, preparation of meats, vegetables, fish, poultry and pastries. Same as One Star but with different and appropriate working areas for preparation of meats, vegetables, fish, poultry and pastries. 15 20 Same as for One Star. Same as for Two Star but highly organized and departmentalized Same as for Three Star but with sections clearly labelled. Same as for Four Star but labelled and screened off where applicable. 25 Same as for One Star, but each section should be provided with appropriate tools. 30 Same as for Three Star but with high quality tools. 40 As for Four Star but with very high quality tools. 8.4 Organization of the Kitchen 8.5 Equipment of Kitchen 8. 6. Hand Wash Basins 8.7. Ventilation Work tops should none rusty impervious materials, and should include an adequate number of sinks, with hot and cold running water. Basic utensils, tools and cooking equipment should be provided. All should of good quality and be kept in good and clean condition. 40 Adequate and separate hand wash basins, with at least one located at the entrance, all hygienically controlled, with hot and cold running water, and soap dispensers should be provided. Hygienic means of hand drying should be provided. 20 Adequate and efficient natural and/or mechanical ventilation/fume and hot air extraction should be provided. 40 40 50 60 70 Same as for One Star Same as for One Star. Same as for One Star Same as for One Star 20 20 20 20 Same as for One Star Same as for One Star Same as for One Star Same as for One Star 40 40 40 40 120 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 Same as One Star Same as for One Star Same as for One Star Same as for One Star 30 30 30 30 Same as for One Star Same as for One Star Same as for One Star Same as for One Star 8.8 Waste Collection and Storage 8.9. Drainage There should be sufficient number of separate waste bins preferably for glass, organic and non-organic material with tight fitting covers, protected from weather and animals.  All bins should be lined with appropriate waste bags.  Waste must be collected from the kitchen, on a regular basis. 30 All drains in and around the kitchen should be covered and connected to the drainage system of the building via a grease trap. In areas where there is no sewage system, it should be connected to the soakage pit. All to be maintained in good working condition, at all times 30 30 30 30 30 8.10 Floors, Walls and Ceilings Should be of impervious materials, non-corrosive and non-slip, conducive to easy cleaning. All should be of good workmanship and finish. High levels of hygiene should be observed. Floors should have a gentle slope towards the drainage point and the junction between all Same as for One Star but with excellent levels of hygiene should be observed. Floors should have a gentle slope towards the drainage point and the junction between all vertical and horizontal floor and walls and working surfaces should be Same as for One Star but with high quality materials and finish. Same as for Three Star Same as for Three Star but with distinctly superior quality materials and finish. 121 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 vertical and horizontal floor and walls and working surfaces should be coved coved 8.11 Food Storage 15 Should be adequate, providing for separation of perishables and non- perishables, well ventilated and maintained in hygienic condition. Built in facilities for refrigeration, shelving, pallets and cabinets should be available. 20 Same as for One Star but with controllable temperature gauges 25 Same as for Two Star but should have separate compartments for various food stuffs. 25 Same as for Three Star but should have distinctly separate compartments with labeling for various food stuffs. 30 Same as Four Star 10 15 25 30 8.12 Lighting Should be adequate, natural and/or artificial, illumination. Same as for One Star but light fittings should be of better quality 10 15 Same as for Two Star but lighting fittings should be tasteful to provide a pleasant ambiance 20 Same as for Three Star but with very high quality standard of fittings and finish 25 25 30 Same as for Four Star 9.0 GUEST ROOMS 9.1 Minimum Size 9.2. Regulation of Temperature Minimum size of bedrooms should be 12 sq m. 20 Adequate natural ventilation, where openable window area is not of less than 20% of floor area and/or sufficient mechanical air conditioning should be provided, so as to maintain a temperature range for the comfort of the guests. 20 Minimum size to be 12 sq.m. Minimum size to be 15 sq.m. Minimum size to be 20 sq.m. Minimum size to be 25 sq.m. 20 Same as for One Star 30 Same as for One Star but with quality fixtures and fittings 40 Same as for Two Star but with high quality air conditioning systems 50 Same as for One Star 20 25 30 30 122 Official Gazette n° 40 of 03/10/2016 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS 9.3. Balconies/ Terraces Not essential Not essential At least 50% of the rooms should have balconies with appropriate furniture. At least 75% of the rooms should have balconies with appropriate. All rooms should have balconies Functional and comfortable furniture. 9. 4. Fittings, Furniture and Equipment 9. 5 Furnishings and Linen Every room should be fitted with a clean and comfortable bed of not less than 190 cms x 90 cms. Mattress should not be less than 15 cms thick with two matching pillows. Foam rubber or cotton material of high quality is recommended.  A wardrobe in each room with at least six hangers, two chairs, one table, bedside mat/rug should be provided.  Ashtrays, waste paper baskets, luggage and shoe rack should be provided.  All lamps should be shaded  Telephone should be available. 30 Soft furnishing and curtains should be at least of the ratio of a window to curtain of 1:2 ½ with length of 5 cm. above the floor.  Should be well designed, in harmonized colour scheme. Same as for One Star but of high quality. 20 Same as for Two Star but should include a Computer data point. 30 Same as for Three Star but with valet services and coffee tray provided. Mini bar should provided, on request. 40 Same as for Four Star but offering a high degree of luxury. 40 50 60 70 Same as for One Star but should be of high quality. Same as for Two Star but of significantly Higher quality. Same as for Three Star but should be of much higher quality. Same as for four Star but with a higher degree of luxury. 123 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016  Beddings should be of good cotton or linen fabric. Every bed should have appropriate size of bedsheets, which can be tucked in. All beds should have under- blankets, Two bedsheets and top blanket or duvet with appropriate pillows.  Mosquito net covering the entire bed and long enough to reach the floor.  Appropriate curtains and upholstery should be of good quality, finish and well maintained. 30 Should be should be changed after every two nights of use or with every new guest. 20 Should be good in quality, conforming to the social and cultural environment with harmony of colours and well maintained. 20 9.6 Change of Linen 9.7. Décor 40 Same as for One Star 50 Same as for One Star 60 Should be changed daily 70 Same as for Four Star 20 Same as for One Star but tastefully presented. 20 Same as for Two Star but with a wide range of decorations. 30 Same as for Two Star but with a higher degree of sophistication 30 Same as Four Star, but evidently more luxurious. There should be a Par stock of at least Three pairs of sheets for each bed. 30 40 50 60 9.8 Floors, Walls and Ceilings Should be of good finish and well maintained. Same as for One Star Carpets where applicable, should be professionally fitted, with a good under lay and should be clean at Same as for One Star but with high quality material used. Same as for Three Star but with a luxury touch in material, workmanship and finish. Same as for four Star but of exceptionally high quality material and finish. 124 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 9.9 Lighting 9.10 Sound Proofing 9.11 Information In Bedrooms all times. Doors and windows should be of quality material 20 There should be adequate natural lighting, where openable window area should not be of less than 20% of floor area. One light fixture for each bed, in addition to the general illumination. Bedside switch and emergency lighting should be provided. 20 Well sound proofed rooms, for the comfort and privacy of guests. 30 Literature covering services, internal telephone directory, Lodge Telephone tariffs, menus, emergency and fire exit procedures, etc, should be provided.  Special notice regarding hotel lien and liabilities should be well displayed.  All information should be provided in Kiswahili, English/French and at least one other internationally recognizable language. 20 20 Same as for One Star. 30 Same as for One Star but with additional light fixtures over the dressing table mirror. Portable or other light fixtures suitable for reading, writing, etc. should be provided. 40 Same as for Three Star but with high quality fittings. 50 Same as for Three Star but with much higher quality fittings. 20 30 40 50 Same for One Star Same as for One Star. Same as for One Star. Same as One Star. 30 Same as for One Star. 30 Same as for One Star. 30 Same as for One Star 30 Same as for One Star 20 20 20 20 125 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 9.12 Bedroom Communication Systems An electric bell, light signal or telephone should be provided in every room for internal communication Same as for One Star 10 10 Same as for One Star 10 Same as for One Star 9.13 Room Designation 9.14 Room Security 9.15 Supplies in Bedrooms Should be numbered, lettered or otherwise designated with clear signage. 10 The main door and windows should be of good quality weather resistant material and fitted with secure locks/locking system, providing maximum privacy and security should be installed. 20 Approved and sealed bottled drinking water should be supplied daily. Bedside rug for each guest, “Do Not Disturb” sign, stationery, waste bin, appropriate insect repellent, laundry bags, air-freshening supplies torch/lamp and water glasses should be provided. 20 Same as for One Star but in addition, the following should be provided:-  Internal telephones which can be connected to external network, through the hotel switchboard, or direct dial.  Computer data points/hotspots 20 Same as for One Star but in good quality fittings. Same as for Three Star but with extensions provided in bathrooms. Same as for Four Star. 30 30 Same as for Three Star but of better quality. Same as for four Star but of excellent finish. 20 30 40 Same as for One Star, but with higher quality fittings Same as for Three Star, but provision for double locking system and door lens. Same as for Four Star, but with a functional electronic surveillance systems 20 30 40 50 Same as for Three Star, but with flowers, chocolates, sweets and fruits in season. Same as for four Star but with assorted chocolates and good selection of beverages and wines. Same as for One Star but all items should be of good quality. Same as for Two Star. In addition, hot water bottle, extra pillows, duvet/ blanket, tea/coffee tray, assorted tissue paper and a selection of beverages, should be provided. Shoe bags, shoe shining pads, sewing kits and bedroom slippers, should be provided 40 30 50 60 126 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 10.0 GUEST BATHROOM 10.1 Bathroom 10.2. Size 10.3 Fittings, Equipment, and Amenities 10.4 Floors, Walls and Ceilings 10.5 Towels and Bathrobes Should be ensuite to each guest room 30 Bathroom/WC of not less than 3½ sq. m. 10 Should be modest, functional and include a shower and/or bath tub with mixer and splash guard hanging naturally into the shower tray, WC, toilet paper holder, hand wash basin with hot and cold water, a reasonably sized mirror, towel rail, grab rail, clothes hook or hanger, and non-slip shower tray. 30 Good impervious non- slip materials should be used. The materials used to cover the walls should be at least up to a height of 2.5 meters from the floor. 10 Should be adequate, of good quality material in good condition, and changed daily. Bath mat of modest material should be provided. 20 Same as for One Star Same as for One Star Same as for One Star Same as for One Star 30 Same as for One Star. 30 Same as for One Star, but should be of not less than 5 sq.m. 30 Same as for Three Star but of not less than 6 sq.m. 30 Same as for Four Star but should be more spacious. 10 Same as for One Star but with a large mirror. 20 30 40 Same as for Three Star but all equipment should be of high quality, with Arabic shower provided. Same as for Four Star but with hair dryers and telephone extensions. More grab rails and facilities for disabled/ handicapped and senior citizens, should be provided. Same as for One Star but should include an efficient mechanical air extraction system and a larger mirror. Indirect light fittings are recommended. Built-in bath tubs should be at least 160 cm. long. 40 60 70 Same as for One Star but with better workmanship and finish. Same as for Two Star, but with higher quality materials. Same as for Three Star, but with superior quality materials. 90 Same as for Four Star. 20 30 40 40 Same as for One Star Same as for One Star but of bigger size and better quality including a face towel. Same as for Three Star but should be of higher quality material, and of not less than 80cm x 150cm. and should include a bathrobe. Same as for Four Star. 20 30 40 40 127 Official Gazette n° 40 of 03/10/2016 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS 10.6 Lighting and Ventilation Should provide adequate illumination suitable for different bathroom uses. There should be effective natural and artificial ventilation Same as for One Star but with improved materials, fittings, workmanship and finish. Same as for Two Star but of better quality. Same as for Three Star but with superior quality fittings. Same as for Four Star 10.7 Shaver Outlets and Sockets 10.8 Supplies in Bathrooms 10.9 Sanitization 20 Shaver outlets should be provided in every bathroom, indicating the voltage supply. Appropriate sockets should be provided. 10 The following should be supplied in each bathroom: Ashtray, sanitary bin, soap and toilet paper, a water glass per guest and toiletry tray or basket provided. 10 Bins, WC, hand wash basin, bath tub and shower tray should be sanitized with appropriate detergents and chemicals daily. 30 Same as for One Star. 40 Same as for One Star, but should be of superior quality. 50 Same as for Three Star 50 Same as for Three Star. 10 20 20 20 Same as for One Star Same as for One Star but with addition of sanitary bags, paper tissues and cotton pads. Same as for Three Star Same as for Three Four Star the quality and range should reflect a degree of luxury. 10 20 20 30 Same as for One Star. Same as for One Star. Same as for One Star. Same as for One Star. 20 20 20 20 20 11.0 SUITES 11.1Minimum Size Not essential Not essential Not essential Minimum size should be not less than 24 sq. m. Same as for Four Star, but with more spacious rooms of palatial proportions with all prerequisite internationally recognizable standards. 30 40 128 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 11.2 Regulation Not essential Not essential Not essential of Temperature 11.3 Facilities and Amenities 11.4 Balconies/Terraces 11.5 Fittings and Furniture Not essential Not essential Not essential Not applicable Not applicable Not applicable Not applicable Not applicable Not applicable 11.6 Décor Not applicable Not applicable Not applicable Same as for Four Star but with high quality air conditioning systems Adequate natural ventilation, where openable window area is not of less than 20% of floor area and/or sufficient mechanical air conditioning should be provided, so as to maintain a temperature range for the comfort of the guests. 30 40 Room service menu, valet services and coffee/tea maker should be provided. Mini bar should be well stocked. Room service should be provided on 24 hour basis. 40 Should have a terrace or balcony with appropriate furniture. 30 Quality dinning table with at least Four chairs; a dressing table, full length mirror, a lounge, a coffee and study tables, and computer data points should be provided. 70 Good décor with quality decorations should be provided. They should be tasteful and elegant. Same as for Four Star. 50 Same as for Four Star 30 Same as for Four Star but with appropriate study facilities, and an easy chair. All the furniture and fittings should be of internationally recognizable quality. 70 Same as for Four Star but with a touch of luxury. 50 60 129 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 11.7 Furnishings and Linen Not applicable Not applicable Not applicable 11.8 Lighting Not applicable Not applicable Not applicable 130 Same as for Four Star but materials and fittings should of excellent quality and luxurious. 70 Same as for Four Star. Soft furnishing and curtains should be at least of the ratio of a window to curtain of 1:2 ½ with length of 5 cm. above the floor. Should be well designed, in harmonized colour scheme.  Beddings should be of good cotton or linen fabric. Every bed should have appropriate size of bed sheets, which can be tucked in. All beds should have under- blankets, two bed sheets and top blanket or duvet with appropriate pillows. Mosquito net covering the entire bed and long enough to reach the floor. Appropriate curtains and upholstery should be of excellent quality, finish and well maintained. 60 There should be adequate natural lighting whereby window area should not be less than 20% of the floor area. One light fixture for each bed, in addition to the general illumination. Bedside switch and emergency lighting should be SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 provided. Additional light fixtures over the dressing table, mirror and portable or other light fixtures suitable for reading, writing, etc. should be provided. 40 Well sound proofed room for comfort and privacy of the guest. 30 Literature covering services, internal telephone directory and Tariffs, menus, emergency and fire exist procedures, etc, should be provided.  Special notice regarding hotel lien and liabilities must be well displayed. All information should be provided in Kiswahili, English/French, and at least One other internationally recognizable language. 20 An electric bell, light signal or telephone should be provided in every room for internal communication. In addition, the following should be provided:-  Internal telephone connected to external 40 Same as for Four Star 30 Same as for Three Star 20 Same as for Four Star but with internet facilities provided on request. Information concerning travel services directory covering such aspects as excursion tours, postal services, business centre should be provided. 11.9 Sound Proofing 11.10 Information in Suites Not applicable Not applicable Not applicable Not applicable Not applicable Not applicable 11.11 Communication Systems Not applicable Not applicable Not applicable 131 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 network through the hotel switchboard, or direct dial, telephone extensions provided in all rooms of the Suite.  Computer data points/hotspots. 40 Approved and sealed bottled drinking water supplied daily, bedside rug per guest, Do Not Disturb sign stationery, waste bin, appropriate insect repellent, laundry bags, air freshening supplies, water glasses, torch/lamp and match boxes, supplied. Tea/coffee tray together with good quality kitchen utensils, cutlery and crockery should be supplied, with a high quality assortment of supplies 60 Linen should be changed daily or at the convenience of the guests. 50 Same as for Four Star. In addition, all the utensils, tools and accessories should be of very high quality. 70 Same as for Four Star 11.12 Supplies in Suites Not applicable Not applicable Not applicable 11.13 Change of Not applicable Not applicable Not applicable Linen 11.14 Room Security Not applicable Not applicable Not applicable 40 40 The main door and windows should be of good quality weather resistant material and Same as for Three Star but with functional electronic surveillance systems 132 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 11.15 Bathroom Not applicable Not applicable Not applicable Size 11.16 Bathroom Not applicable Not applicable Not applicable Fittings and Equipment 11.17 Bathroom Supplies Not applicable Not applicable Not applicable 133 fitted with secure locks/locking system, providing maximum privacy and security should be installed. 15 Should be of at least 10 sq.m and spacious enough to accommodate a separate bath tub and shower cabin. 90 Should have good quality shower mixers, W.C., bidet/ Arabic shower, hand wash basin with a wide top, wall to wall mirror, spacious bath tub, at least three towel rails, amenity tables, hair dryers and telephone, shaver magnifying mirror and a shower cubicle. All should be of very high quality. 60 There should be good quality assorted and well stocked toiletry kit. Good quality toilet paper tissues, sanitary bin, two water glasses, bathroom rug, shower caps, non-slip rug, slippers and robes, should be provided. 20 Same as for Four Star 90 Same as for Four Star but with palatial proportions. 80 Same as for Four Star but luxurious amenity kit and toiletries should be provided SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 11.18 Bathroom Not applicable Not applicable Not applicable Floors, Walls and Ceilings 11.19 Towels and Bathrobes Not applicable Not applicable Not applicable 11.20 Lighting and Ventilation Not applicable Not applicable Not applicable 134 40 Same as for Four Star, but with luxurious interior design, excellent materials, workmanship and finish. 50 Same as for Four Star but of superior quality. 50 Same as for Four Star but the design and finish of fittings should reflect a much higher degree of luxury. They should also have a shaver magnifying mirror and a shower cubicle. 30 Good impervious non- slip materials should be used for floors and walls. The materials used to cover the walls should be of at least 2.5 metres from the floor, and should be of good quality, design, workmanship and finish. 40 A minimum of two sets of high quality towels, comprised of bath, hand, face towels and bathrobes changed on a daily basis or at the convenience of the guests. 40 Appropriate number of lights, One of them being above the mirror should be available for general illumination of the bathroom. Excellent and efficient natural ventilation and mechanical air extraction system should be installed.  Electrical lighting should be of sufficient wattage. SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016  Adequate socket indicating outlets, voltage should be provided. Fittings and finish should be of superior quality. 50 High quality sockets and shaver outlets, indicating voltage should be provided. 60 Same as for Four Star, but should be of superior quality and sufficient wattage. 20 30 Same as for Three Star. Same as for three Star 11.21 Shaver Not applicable Not applicable Not applicable Outlets and Sockets Same as for One Star Same as for One Star but in addition fresh flowers or indoor plants should be provided. 12.0 HYGIENE AND SANITATION 12.1 Guest Cloakrooms Good impervious non- slip material should be used for floors and walls. The materials used to cover the wall should be up to a height of not less than 1½ metres from the floor.  Cloakrooms should be conveniently located to public areas, properly ventilated and well lit;  Gender privacy should be assured and clearly indicated;  All doors should be fitted with appropriate locks;  All toilets should be clean and functional;  The following should be provided and maintained:- - Soap dispenser with soap, 135 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 - Disposable tissue, and/or electric hand drier - A hand wash basin - Running hot and cold water. - Toilet paper - Sanitary bin with liner and lid. - Mother and child facilities - Coat hangers/hooks  Facilities for the Disabled/handicapped;  Individual urinals with running water and drainage should be available.  Toilets should follow the township buildings code  The entrance to the cloakrooms from adjacent rooms should have air locks. 40 Should be sufficient in relation to the number of staff, in line with the Building Code and health regulations. Should be clean and well maintained at all times.  Should be provided with sufficient toilets, showers and individual lockers.  Gender separation and privacy should be observed;  Facilities for the Disabled/handicapped should be provided. 12.2 Staff Changing/ Wash Rooms 40 50 60 60 Same as for One Star Same as for One Star Same as for One Star Same as for One Star Where the staff resides on “premises” appropriate changing room facilities should be provided. 136 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 12.3 Refuse Storage and Disposal 12.4 Sewerage 12.5 Vermin Proofing 12.6 Water Supply Amenities should be in keeping with standards of the establishment. 30 Facilities should meet the local health standards and environmental protection regulations. 20 Drainage should be connected to septic tank of an approved size and soakage pit or any other approved sewage disposal system, in line with the Building Code, health and environmental protection regulations. 30 All areas of the establishment should be fumigated regularly, in accordance with local health and environmental protection regulations, and be properly protected against rats, snakes, insects and any other vermin 30 There should be consistent supply of safe water conforming to local and WHO standards. Water from private sources should be regularly treated appropriately certified by competent National Authority 50 30 Same as for One Star 30 Same as for One Star 20 Same as for One Star 20 Same as for One Star 30 Same as for One Star but with evidence for professional handling 25 30 Same as for Four Star but with a higher display of professionalism 30 Same as for One Star Same as for One Star 30 30 30 30 Same as for One Star Same as for One Star Same as for One Star Same as for One Star 30 30 30 30 Same as for One Star. Same as for One Star. Same as for One Star. Same as for One Star. 50 50 50 50 137 Official Gazette n° 40 of 03/10/2016 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS 12.7 Water Storage Should be adequate to last at least one (1) day, in case of supply breakdown. 20 Same as for One Star. Should be adequate to last at least three (3) days. Should be adequate to last at least five (5) days. Should be adequate to last at least seven (7) days. 20 30 40 50 Same as for One Star but fire detectors should be installed. Same as for Three Star but with smoke detectors and sprinklers installed. Same as for Three Star. Same as for Three Start 13.0 SAFETY AND SECURITY 13.1 Fire Protection All material in the establishment should be of fire resistant or retardant material. Adequate and appropriate fire fighting equipment should be provided and well maintained, in excellent condition at all times, in accordance with local fire fighting and prevention by-laws.  Fire alarms should be installed;  All staff should be familiar with available fire fighting equipment and their use;  Fire drill exercises should be carried out regularly;  Every establishment should have an in-house core fire fighting team;  Statutory fire safety notices should be prominently displayed in guest room and public areas;  The Lodge must be insured against fire hazards. 20 30 40 40 40 138 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 13.2 Electrical Safety 13.3 Security All electrical installations should be well maintained, in accordance with applicable electrical safety laws. 10 There should be adequate security arrangements including:-  Functional alarm system  Professionally trained and properly equipped personnel, to escort guests to their rooms, where necessary;  Precaution Notices should be prominently displayed and legible at all times. 10 Same as for One Star Same as for One Star but with high quality materials, fittings and workmanship Same as for Three Star 10 Same as for One Star 15 Same as for One Star, but with more elaborate rapid response arrangements 15 Same as for Three Star Same as for Three Star but with higher quality materials, fittings and workmanship 20 Same as for Three Star, but in addition there should be a functional electronic surveillance system in place. 10 15 20 10 13.4 Emergency Power There should be appropriate alternative sources of power in case of failure of main supply. Power should be available for at least 12 hours. Same as for One Star, but power should be available for at least 14 hours, with supply to sensitive areas maintained at all times. Same as for Two Star, but power should be available for at least 18 hours. Same as for Two Star but power should be available for at least 20 hours. Power should be available for 24 hours. 13.5 Medical Emergency 20 Properly equipped First Aid Kits, which should include anti-snake venom, serum should be provided, with some staff trained in First Aid techniques and a resident nurse, with proper arrangements for rapid evacuation. 20 30 40 50 60 Same as for One Star Same as for One Star but with a Resident Clinical Officer and a well furnished clinic. Same as for Three Star but with arrangements for a Doctor on call Same as for Four Star. 20 30 40 40 139 Official Gazette n° 40 of 03/10/2016 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS 14.0 SUNDRY SERVICES 14.1 Luggage, Lost and Found Room There should be a room for storage of luggage. All lost and found property should be appropriately kept. Same as for One Star. Same as for One Star Same as for One Star Same as for One Star 14. 2 Shoe Shine Should be available. Same as for One Star Same as for One Star. Same as for One Star. Same as for Four Star 10 10 10 10 10 14.3 Room Service 10 Should be available on request. 10 Same as for One Star 10 Same as for One Star but should be available for 18 hours. 10 Same as for One Star but should be available for 20 hours. 10 Same as for One Star but should be available for 24 hours. 14.4 Laundry Services 10 Washing and ironing of guest clothes should be provided, with proper storage facilities for Hotel Linen and guest clothes 10 Same as for One Star but dry cleaning to be arranged, if not available. 20 30 40 Same as for Two Star Same as for Two Star but with washing, dry cleaning, ironing and pressing services, available. Same as for Four Star There should be a Par stock of at least Three pairs of sheets for each bed. 10 20 20 30 30 Same as for One Star Same as for One Star Same as for One Star Same as for One Star 15.0 HUMAN RESOURCE 15.1 Human Resource Policy There should be a documented Human Resource Management Policy specifying:- Terms and conditions of service; Schemes of service; Employee reward/incentive scheme(s); In-house and External training programmes 20 20 20 20 20 15.2 Professional Qualifications of Management Staff General management of the establishment should be under a qualified person, certified by appropriate national authorities. Same as for One Star Same as for One Star but should be under the supervision of a person suitably trained and experienced in hotel management, The hotel should be supervised by a highly trained and experienced person, assisted by several persons with relevant professional Same as for Four Star but in addition should have a Human Resources Development Manager. It is recommended that all managers of accommodation establishments be members of national and/or international 140 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 20 Same as for One Star 15.3 Departmental Heads 20 Depending on the size and organizational structure of the establishment, there should be at least one suitably qualified and experienced person to assist in the day to day operations. For establishments of 50 rooms and above, each department should be supervised by an appropriately qualified person. professional bodies. 50 Same as for Four Star It is recommended that all heads of departments from Three Star and above be members of national and/or international professional bodies. qualifications in their respective fields. Comprehensive in- house training programmes should be in place. 40 Same as for Three Star but with duty manager available at all times. assisted by One or more persons with similar training. Continuous training, including in-house programmes should be available. 30 Same as for One Star but each department must be under the supervision of a per son or persons of appropriate training from a recognized institution and experienced, to maintain very good service for guests, at all times. 40 30 30 50 50 Same as for One Star but the proportion of professionally certified staff should be at least 50% Same as for One Star but the proportion of professionally certified staff should be at least 70% Same as for One Star but the proportion of professionally certified staff should be at least 80% Same as for One Star but the proportion of professionally certified staff should be 90% Appropriate on-job training programmes should be formulated and maintained. 15.4 Professional Qualifications of Operative Staff All operative staff should possess professional qualifications and appropriate experience to maintain satisfactory services for guests, at all times. At least 40% of the staff should posses certified qualifications from recognized institutions. 20 35 45 50 60 141 Official Gazette n° 40 of 03/10/2016 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS 15. 5 Languages Same as for One Star The Manager should have a working knowledge of other internationally recognized languages, in addition to English/French and Kiswahili. Same as for Four Star. Same as for One Star but the Manager, Assistant Manager and Guest Contact staff should have working knowledge of at least One of the widely recognized international languages in addition to English/French and Kiswahili. Same as for Three Star but the Manager, Assistant Manager and Guest Contact staff should be able to speak at least One of the recognized international languages, in addition to English/French and Kiswahili. 15.6 Health 15.7 Staff Uniforms 15.8 Personal Grooming 15.9 Staff Accommodation 20 Staff should be medically examined regularly, in line with statutory health regulations. 10 Different uniforms for each department kept in good, clean condition, in conformity with safety requirements, should be provided. All staff should have name tags indicating designation. 20 All staff should be well groomed, clean in body and attire, at all times. 20 Adequate accommodation with proper sanitary facilities should be provided to all staff. The facilities should be commensurate with the standards of the establishment. 20 30 40 40 Same as for One Star. Same as for One Star. Same as for One Star. Same as for One Star. 10 Same as for One Star. 10 Same as for One Star, but should be of good quality. 10 Same as for One Star, but of very good quality. 10 Same as for One Star but of superior good quality. 20 30 40 50 Same as for One Star. Same as for One Star. Same as for One Star. Same as for One Star. 20 Same as for One Star 20 Same as for One Star 20 Same as for One Star 20 Same as for One Star 30 30 30 30 30 142 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 15.10 Dining Facilities Dinning facilities of adequate size in relation to the number of staff,, well ventilated, lit and functionally furnished, clean and well maintained should be provided. 20 15.11 Recreational Facilities Adequate recreational facilities should be provided. Same as for One Star. Same as for One Star. Same as for One Star. Same as for One Star. 20 Same as for One Star 20 Same as for One Star 20 Same as for One Star 20 Same as for One Star 16. 0 GENERAL 16.1 ‘Courtesy of Choice’ 16.2 Parking Facilities 16.3 General Stores 10 10 10 10 10 Smoking and non- smoking zones should be identified and clearly indicated. 20 Adequate parking space, in relation to the number of rooms and in close proximity of the hotel, should be provided. Special parking and access for the disabled/hand-capped should be provided. Same as for One Star Same as for One Star Same as for One Star Same as for One Star 20 20 20 20 Same as for One Star Same as for One Star. Same as for One Star but in addition the surface of the parking space should be well paved, marked and secured. Sufficient and marked walkways should be designated. Same as for Four Star. The number of parking spaces should be in conformity with local/national building code. Covered parking will be an added advantage. 15 15 15 20 20 Same as for One Star Same as for One Star, but better organized, both in terms of goods segregation, layout and management Same as for Three Stars Same as for Three Stars Should be adequate providing for separation of different types of merchandise/goods, well ventilated and maintained. Proper shelving and cabinets should be available 30 30 50 50 50 143 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 16. 4 Service Station/ Garage 16.5 Accommodation for Drivers 16.6 Shopping Facilities Functional Functional Should be provided and fully equipped Same as for Three star Same as for Three star 10 Same as for One Star 20 Same as for One Star 20 Same as for One Star 20 Same as for One Star 20 20 20 20 Same as for One Star Same as for One Star Same as for One Star Same as for One Star. 10 Depending on the location, adequate accommodation for drivers should be provided with all necessary amenities and in keeping with the general standards of the establishment. The facilities should be commensurate with the standards of the establishment. 20 There should be at least a small boutique or gift shop, selling basic travel requirements and souvenirs. 10 10 10 10 10 16.7 Entertainment and Recreation Some form of entertainment should be provided. Same as for One Star Same as for One Star but with properly organized and scheduled entertainment, and recreational facilities. Same as for Three Star Same as for Three Star 10 10 10 10 10 16.8 Outdoor Areas Some landscaping should be done and well maintained, in conformity with local and environmental regulations. 15 Same as for One Star Same as for One Star Same as for Three Star but with very good landscaping with aesthetic appeal. Same as for Four Star 15 15 20 20 144 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 Same as for One Star but the design, facilities, amenities, and quality of materials, structures, fixtures and equipment, should be of good. Same as for Two Star but should not be of less than seventy five (75) square metres, with a separate pool for children Same as for Three Star but with a pool of not less than One hundred (100) square metres and high standard of design and finish. The water temperature should be regulated Same as for Four Star. 16.9 Swimming Pool Where applicable, a swimming pool of adequate size should be provided and well maintained to ensure safety of swimmers. The pool should have as minimum:-  Treatment room and filtration plant  Beds and mattresses  Separate changing rooms for men and women should be provided.  Clear markings to indicate depth at different points  Suitably trained and equipped attendants/Life Guards 20 20 40 50 50 16.10 Insurance 16.11 Health Club The establishment should be covered by public liability insurance and other statutory insurance policies. 30 The establishment should be covered by public liability insurance and other statutory insurance policies. 30 Same as for One Star Same as for One Star Same as for One Star Same as for One Star 30 30 30 30 Same as for One Star Same as for One Star Same as for One Star Same as for One Star 30 30 30 30 END 145 Official Gazette n° 40 of 03/10/2016 EAST AFRICAN COMMUNITY CRITERIA FOR CLASSIFICATION OF HOTELS AND RESTAURANTS MOTELS SECTION- ITEM ONE STAR TWO STAR THREE STAR REMARKS 1.0 LOCATION 1.1 Location 1.2 Site and Environment The establishment should be located along a highway, and its access should be suitable for a Motel. Same as for One Star, but should be located for the convenience of long distance travellers. Same as for Two Star t 15 It should be in harmony with the natural and/or built-up environment and in conformity with the building and development regulations applicable to the locality. 20 Same as for One Star 20 Same as for One Star, but should blend in very well with the natural and/or built up environment 20 20 30 146 authorities in Appropriate member states should set aside for Motel the sites suitable building/ Environmental studies development. Impact Assessment should be undertaken SECTION- ITEM 1.3 Motel Service Station 2.0 BUILDING 2.1 Autonomy of Building 2.2 Design and Architectural Features ONE STAR The establishment should provide basic facilities and associated services, except where one exists within a reasonable distance 20 There should be separate and independent access for motel guests and for deliveries. 20 In conformity with the Building Code and other existing building regulations, modest in style and beauty, and structurally sound. Should be in harmony with the physical natural and cultural environment, and access to the rooms should ideally be through motorable access ways. Official Gazette n° 40 of 03/10/2016 TWO STAR Same as for One Star but the range of facilities and services should be good. THREE STAR Same as for Two Star, but with higher quality of facilities and services.. REMARKS This includes provision for garage and fuel services. 30 40 Same as for One Star Same as for One Star. 20 Same as for One Star but with some claim to beauty and style. 20 Same as for Two Star but architectural features and general construction of the building and its finish should be of high quality. 20 30 40 2.3 Capacity The motel should have at least ten (10) lettable accommodation units. Same as for One Star. Same as for One Star. 2.4 Corridors, Staircases, Hallways and Walkways 10 Should allow easy passage and be well lit. Where applicable, side railings should be provided, with a gentle slope for staircases. Should be well maintained and protected from the weather. 10 Same as for One Star but with good finish and high quality materials used. . 10 Same as for One Star but with better finish and higher quality materials used. 15 20 30 147 SECTION- ITEM ONE STAR TWO STAR THREE STAR REMARKS 2.5 Site Signage and Notices Proper and clear signs and notices Same as for One Star Same as for One Star Official Gazette n° 40 of 03/10/2016 3.0 FRONT OFFICE 3.1 Reception Area 3.2 Information Services should be provided directing the traveler to different services.. 10 An appropriate area suitably designed for receiving of guests should be available. 20 Appropriate and relevant guest information should be available, including:-  Tourism services providers;  Emergency and fire exit procedures etc. should be provided.  Literature covering services, internal telephone directory and menus should be provided.  Special notice regarding the hotel lien should be displayed.  All information should be in English/French, Kiswahili, and at least one other internationally recognizable language. 10 10 Same as One Star 20 the Same as One Star but the presentation information of and materials used should be done professionally of quality Same as for One Star but a separate concierge service area should be provided 30 Same as for Two Star. 15 20 20 3.3 Hours of Service There should be a 24 hours‟ service. Same as for One Star Same as for One Star 20 20 20 148 Official Gazette n° 40 of 03/10/2016 SECTION- ITEM 3.4 Paging Systems ONE STAR A simple functional paging system should be available TWO STAR THREE STAR REMARKS Same as for One Star Same as for One Star. 3.5 Safe Deposit Service 10 Should be available, in the proportion of at least one box for every five rooms. 30 3.6 Foreign Exchange Services Foreign exchange service should be provided. 10 Same as for One Star 10 Individual safe deposit box should be provided in the guest rooms 30 Same as for One Star 40 Same as for One Star 3.7 Languages 10 Front office staff should be able to communicate English/French and Kiswahili. 10 Same as for One Star 10 3.8 Communication Services Should be available and include at least telephone and postal services. 10 Same as for One Star 10 Same as for One Star but the head of department and some staff should be able to communicate in one other internationally recognized language 20 Same as for One Star but should include internet services. 20 20 30 4.0 LOBBY/LOUNGE/PUBLIC AREA(S) 4.1 Lobby/Lounge/ Public Areas Should be available, modest in design, functional and in line with applicable Building Code Same as for One Star, but with better design. Same as for Two Star but exclusively designed for and used by guests. 10 20 30 149 Official Gazette n° 40 of 03/10/2016 SECTION- ITEM ONE STAR 4.2 Size of Lobby/Lounge Should be proportionate to the capacity of the establishment. TWO STAR Same as for One Star THREE STAR Same as for One Star REMARKS 4.3 Amenities and Accessories 4.4 Décor 4.5 Regulation of Temperature 4.6 Floors, Walls and Ceilings 10 The size and range of amenities and accessories should be proportionate to the size of the motel and the needs of Customers, including the disabled. 30 Should be simple, blending with the natural, social and cultural environment, of good quality, functional and well maintained. 10 Same as for One Star but of better range and quality 10 Same as Two Star, but with greater range and higher quality. 40 50 Same as for One Star, but should bear a distinct theme and/or concept. Same as for Two Star, but of higher quality, and distinctively richer décor. 30 40 50 Adequate natural ventilation, and/or sufficient mechanical air conditioning should be provided, so as to maintain a temperature range for the comfort of the guests. 40 Should be of good quality, clean and well maintained. Same as for One Star. Same as for One Star. 40 40 Same as for One Star but all materials and finish should be of better quality. Same as for Two Star, but of higher quality materials and finish. 30 40 4.7 Lighting 20 Should be adequate natural and/or artificial Same as for One Star but with better quality light fittings. Same as for Two Star but lighting and fittings should be tasteful to provide a pleasant ambiance 30 10 20 150 SECTION- ITEM ONE STAR TWO STAR THREE STAR REMARKS Official Gazette n° 40 of 03/10/2016 4.8 Telephone Facilities 4.9 Information 4.10 Refreshments Depending on telecommunication services coverage, public telephone services should be available. 10 Relevant information should be available for guests. 20 Should be available and easily accessible for 24 hours a day Same as for One Star. Same as for One Star. 10 Same as for One Star 10 Same as for One Star 20 Same as for One Star. 20 Same as for One Star. 4.11 Minimum Size of Public Rooms 20 Should be as per the Building Code but in any case not less than an aggregate of ½ sq. m. per guest bed. 20 Same as for One Star. 20 Same as for One Star but minimum size should not be less than an aggregate of 1 sq. m. per guest bed. 30 30 40 5.0 RESTAURANTS 5.1 Features and Facilities 5.2 Furniture, Equipment and Accessories 5.3 Interior Décor Should be modest with harmony of colours. Same as for Two Star, but with a section providing proper and adequate full service seating facilities. 30 Same as for Two Star but all should be of higher quality. 60 Same as for One Star but aesthetically more pleasant and of superior quality materials. 30 At least one food service outlet, well furnished, ventilated, lit and maintained. Same as for One Star but should be of better quality. 15 Should be functional, comfortable and appropriate, taking into account the needs of children and disabled/ handicapped persons. 40 20 Same as for One Star but should be of better quality. 50 Same as for One Star 20 20 151 SECTION- ITEM 5.4 Floors, Walls and Ceilings 5.5. Menu 5.6 Lighting ONE STAR Should be structurally sound, and well maintained to support high standards of cleanliness and hygiene. 15 Priced menu and beverage list, with a selection of local and international dishes, should be appropriately displayed. Official Gazette n° 40 of 03/10/2016 TWO STAR Same as One Star, but should be of good quality materials. THREE STAR Same as for Two Star but with high quality design, workmanship and finish. REMARKS 20 Same as for One Star but with better quality presentation and wider choice. 30 Same as for Two Star but with higher quality cuisine and more comprehensive beverage and wine list. 10 20 30 Should be adequate, natural and/or artificial, with level of artificial illumination controllable. Same as for One Star but light fittings should be of better quality. Same as for Two Star but lighting and fittings should be tasteful to provide a pleasant ambiance. 20 40 30 5.7 Service Stations Should be well appointed and proportional to seating capacity Same as for One Star. Same as for One Star. 5.8 Regulation of Temperature 20 Adequate natural and/or mechanical ventilation should be provided. 20 Same as for One Star. 20 Same as for One Star. 6.0 BAR(S) 6. 1 General Features and Facilities 20 20 20 At least One bar should be conveniently located near the dining room and /or lounge, or may be part of the restaurant. Same as for One Star but with better quality materials. Same as for Two Star but with better ambiance. Facilities to prepare non-stocked refreshments should be provided. 20 25 30 152 Official Gazette n° 40 of 03/10/2016 SECTION- ITEM 6.2. Floors, Walls, Ceilings and Decor ONE STAR TWO STAR Woodwork and fittings should be modestly decorated, of fine finish, functional and well maintained. Same as for One Star but with more attractive decoration, tasteful finishes and designs. THREE STAR Same as for Two Star but with very high quality finishes. REMARKS 6.3 Lighting 6.4 Regulation of Temperature 6.5 Furniture and Equipment 6.6 Beverage Cooling Systems 6.7 Glassware 20 Same as for One Star but light fittings should be of better quality. 20 Same as for One Star 30 Same as for Two Star but lighting and fittings should be tasteful to provide a pleasant ambiance. 30 Same as for One Star but with quality fixtures and fittings 20 Same as for One Star but should be of high quality. 25 Same as for Two Star but should be of higher quality, offering greater comfort. 40 Same as for One Star but with extensive and varied cooling systems to meet demand of various storage and cooling requirements. 30 Same as for Two Star but should be of higher quality and design. 30 10 Should be adequate, natural and/or artificial, with level of artificial illumination controllable. 10 Where applicable, adequate natural ventilation, and/or sufficient mechanical ventilation should be provided 20 Should be adequate, modest, comfortable and of good quality. An ice-making machine of adequate capacity and a double bowl sink with bottle brush, hot and cold running water are essential. 20 Adequate refrigeration /cooling should be available and storage of wines should be done professionally. 30 Same as for One Star 20 Stocks should be adequate and appropriate for service of different drinks. 10 20 Same as for One Star but should be of high quality. 20 153 Official Gazette n° 40 of 03/10/2016 SECTION- ITEM ONE STAR 6.8 Selection of Drinks and Snacks Adequate variety of local and international beverages, wines and snacks should be available. TWO STAR Same as for One Star but with wide variety and choice THREE STAR Same as for Two Star but with a wider selection of beverage, wines and snacks. REMARKS 7.0 KITCHEN 7.1 Size 7.2. Relation to Restaurant 7.3. Flow of Food Service 7.4 Organization of the Kitchen 10 20 30 Area including food stores and pantry should be in proportion to the capacity of the establishment, but should not be less than half sq. m. per guest bed. Same as for One Star. Same as for One Star. 40 40 40 Should be conveniently located in relation to the restaurant/dining area, to facilitate service efficiency. 10 There should be provision for safe conveyance of food between the preparation area and the restaurant/dining area Same as for One Star. Same as for One Star, but with added provision for enhancement of service efficiency. 10 Same as One Star 20 Same as for One Star. 30 There should be different and appropriate work-tops for cleaning, preparation of meats, vegetables, fish, poultry and pastries. Work should be carried out in separate areas. 30 Same as One Star. 30 Same as for One Star but highly organized and departmentalized. 40 40 50 154 Official Gazette n° 40 of 03/10/2016 TWO STAR Same as for One Star. THREE STAR REMARKS Same as for One Star, but each section should be provided with appropriate tools. 30 Same as for One Star 40 Same as for One Star. SECTION- ITEM ONE STAR Work tops should be none rusty impervious materials, and should include an adequate number of sinks, with hot and cold running water. Basic utensils, tools and cooking equipment should be provided. All should of good quality and be kept in good and clean condition. 30 Adequate and separate hand wash basins, with at least one located at the entrance, all hygienically controlled, with hot and cold running water, and soap dispensers should be provided. Hygienic means of hand drying should be provided. 7.5 Equipment Of Kitchen 7.6. Hand Wash Basins 7.7. Ventilation 7.8 Waste Collection and Storage 20 20 20 Same as for One Star Same as for One Star 40 Same as One Star 40 Same as for One Star Adequate and efficient natural and/or mechanical ventilation/fume air hot extraction should be provided. and 40 There should be sufficient number of separate waste bins preferably for glass, organic and non-organic material with tight fitting covers, protected from weather and animals.  All bins should be lined with appropriate waste bags. 155 SECTION- ITEM ONE STAR TWO STAR THREE STAR REMARKS Official Gazette n° 40 of 03/10/2016 7.9. Drainage 7.10 Floors, Walls and Ceilings 7.11 Food Storage Waste must be collected from the kitchen, on a regular basis. 30 All drains in and around the kitchen should be covered and connected to the drainage system of the building. In areas where there is no sewage system, it should be connected to the soakage pit via grease trap. All to be maintained in good working condition, at all times 30 Should be of impervious materials, non-corrosive and non-slip, conducive to easy cleaning. All should be of good workmanship and finish. Excellent levels of hygiene should be observed. Floors should have a slit slope towards the drainage point and the junction between all vertical and horizontal surfaces should be coved. 20 Should be adequate, providing for separation of perishables and non- perishables, well ventilated and maintained in hygienic condition. Built in facilities for refrigeration, shelving, pallets and cabinets should be available. 30 Same as for One Star 30 Same as for One Star 30 Same as for One Star but with high quality materials and finish. 30 Same as for Two Star but with higher quality materials and finish. 30 Same as for One Star 40 Same as for One Star but should have separate compartments for various food stuffs. 30 30 40 156 Official Gazette n° 40 of 03/10/2016 SECTION- ITEM ONE STAR 7.12 Lighting Should be adequate, natural and/or artificial, with level of artificial illumination controllable. TWO STAR Same as for One Star but light fittings should be of better quality THREE STAR Same as for Two Star but lighting fittings should be tasteful to provide a pleasant ambiance REMARKS 10 20 15 Minimum size to be 12 sq.m. Minimum size to be 15 sq.m. 20 Same as for One Star 30 Same as for One Star. 40 Same as for One Star but of high quality. 40 Same as for Two Star but of higher quality and should include a Computer data point/hotspots. 8.0 GUEST ROOMS 8.1 Minimum Size 8.2. Regulation of Temperature 8.3 Fittings, Furniture, and Equipment Minimum size of bedrooms should be 12 sq. m. 20 Adequate natural ventilation, and/or sufficient mechanical air conditioning should be provided, so as to maintain a temperature range for the comfort of the guests. 40 Every room should be fitted with a clean and comfortable bed of not less than 190 cms x 90 cms. Mattress should not be less than 15 cms thick with two matching pillows. Foam rubber or cotton material of high quality is recommended.  A wardrobe in each room with at least six hangers, two chairs, one table, bedside mat/rug should be provided.  Waste paper baskets, 157 Official Gazette n° 40 of 03/10/2016 TWO STAR THREE STAR REMARKS 40 Same as for One Star but should be of high quality. 50 Same as for Two Star but of higher quality. SECTION- ITEM 8.4 Furnishings and Linen ONE STAR luggage and shoe rack should be provided.  All lamps should be shaded  TV and telephone should be available. 30 Soft furnishing and curtains should be at least of the ratio of a window to curtain of 1:2 ½ with length of 5 cm. above the floor.  Should be well designed, in harmonized colour scheme.  Beddings should be of good cotton or linen fabric. Every bed should have appropriate size of bed sheets, which can be tucked in. All beds should have under- blankets, Two bed sheets and top blanket or duvet with appropriate pillows.  Mosquito net covering the entire bed and long enough to reach the floor.  Appropriate curtains and upholstery should be of good quality, finish and well maintained. 30 8.5 Change of Linen Should be changed after every two nights of use or with every new guest. 40 50 Same as for One Star Same as for One Star There should be a Par Stock of at least three pairs of sheets for each bed. 20 20 20 158 SECTION- ITEM ONE STAR 8.6 Décor 8.7 Floors, Walls and Ceilings 8.8 Lighting Should be modest in quality, conforming to the social and cultural environment with harmony of colours and well maintained. 30 Should be of good finish and well maintained. Carpets where applicable, should be professionally fitted, with a good under lay and should be clean at all the times. Doors and windows should be of quality material 15 There should be adequate natural lighting where window area should not be of less than 20% of floor area. One light fixture for each bed, in addition to the general illumination. Bedside switch and emergency lighting should be provided. 10 8.9 Sound Proofing Well sound proofed rooms, for the comfort and privacy of guests. Official Gazette n° 40 of 03/10/2016 TWO STAR Same as for One Star but of superior quality. THREE STAR Same as for Two Star. REMARKS 40 Same as for One Star but with high quality material used. 40 Same as for Two Star but with higher quality material used. 20 Same as for One Star but with better quality materials and fixtures. 30 Same as for One Star but with additional light fixtures over the dressing table mirror. Portable or other light fixtures suitable for reading, writing, etc. should be provided. 20 30 Same for One Star Same as for One Star. 8.10 Information in Bedrooms 30 Literature covering services, internal telephone directory and Tariffs, menus, emergency and fire exit procedures, etc., should be provided. 30 the Same as One Star but the presentation information of and materials used should be done professionally of quality 30 Same as for One Star. 159 SECTION- ITEM ONE STAR TWO STAR THREE STAR REMARKS Official Gazette n° 40 of 03/10/2016  Special notice regarding hotel lien and liabilities should be well displayed.  All information should be provided in Kiswahili, English/French and at least one other internationally recognizable language. 15 8.11 Bedroom Communication Systems A bell, light signal or telephone should be provided in every room for internal communication 8.12 Room Designation 8.13 Room Security 10 Should be numbered, lettered or otherwise designated with clear signage. 10 The main door and windows should be of good quality weather resistant material and fitted with secure locks/locking system, providing maximum privacy and security should be installed. 20 Same as for One Star 20 Same as for One Star but in addition, the following should be provided:-  Internal telephone which can be connected to external network, through the hotel switchboard, or direct dial.  Computer data points 10 Same as for One Star but in good quality fittings. 20 Same as for Two Star but of better quality fittings. 15 Same as for One Star, but with high quality fittings 20 Same as for One Star, but with higher quality fittings 15 20 30 160 Official Gazette n° 40 of 03/10/2016 SECTION- ITEM ONE STAR 8.14 Supplies in Bedrooms Approved and sealed bottled drinking water should be supplied daily. Bedside rug for each guest, “Do Not Disturb” sign, stationery, waste bin, appropriate insect repellent, laundry bags, air- freshening supplies and water glasses should be provided. TWO STAR Same as for One Star but all items should be of good quality. THREE STAR Same as for Two Star. In addition, hot water bottle, extra pillows, duvet/ blanket, tea/coffee tray, assorted tissue paper and Shoe bags, shoe shining pads, sewing kits and bedroom slippers, should be provided REMARKS 20 9.0 GUEST BATHROOM 9.1 Bathroom(s) Should be ensuite to each guest room 30 40 Same as for One Star Same as for One Star 9.2 Size 30 Bathroom/WC of not less than 3½ sq. m. 30 Same as for One Star. 9.3 Fittings, Equipment and Amenities 10 Same as for One Star but with high quality materials, fittings, workmanship and finish 10 Should be modest, functional and include a shower with a mixer and splash guard hanging naturally into the shower tray, WC, toilet paper holder, hand wash basin with hot and cold water, a reasonably sized mirror, towel rail, clothes hook or hanger, grab rail and non-slip shower tray. 30 Same as for One Star, but should be of not less than 5 sq.m. 20 Same as for Two Star but should include an efficient mechanical air extraction system and a larger mirror, with suitable lighting for bath room use. Built-in bath tubs should be at least 160 cm. long. More grab rails and facilities for disabled/ handicapped and senior citizens should be provided. 20 30 40 161 Official Gazette n° 40 of 03/10/2016 SECTION- ITEM 9.4 Floors, Walls and Ceilings ONE STAR Good impervious non-slip materials should be used. The materials used to cover the walls should be at least up to a height of 2.5 meters from the floor. TWO STAR Same as for One Star, but with high quality material. . THREE STAR Same as for One Star, but with higher quality material. REMARKS 9.5 Towels and Bathrobes 9.6 Lighting and Ventilation 9.7 Shaver Outlets and Sockets 9.8 Supplies in the Bathroom 20 Should be adequate, of good quality in good condition, and material changed daily. Bath mat of modest material should be provided 20 Same as for One Star but of bigger size and better quality including a face towel. 30 Same as for Two Star but of higher quality and should include a wide variety in size, including a bathrobe. 10 Should provide adequate illumination suitable for different bathroom uses. There should be effective natural and artificial ventilation 20 Shaver outlets should be provided in every bathroom, indicating the voltage supply. Appropriate sockets should be provided. 10 The following should be supplied in each bathroom: Sanitary bin, soap and toilet paper, a water glass per guest and toiletry tray or basket provided. 15 20 Same as for One Star but with improved materials, fittings, workmanship and finish. Same as for Two Star but of better quality. 30 Same as for One Star but should be of good quality. 40 Same as for Two Star, but should be of superior quality. 15 Same as for One Star 20 Same as for One Star but with addition of sanitary bags, paper tissues and cotton pads. 10 10 20 162 SECTION- ITEM 9.9 Sanitization ONE STAR Bins, WC, hand wash basins, bath tubs and shower trays should be sanitized with appropriate detergents and chemicals daily. Official Gazette n° 40 of 03/10/2016 TWO STAR THREE STAR REMARKS Same as for One Star. Same as for One Star. 20 20 20 10.0 HYGIENE AND SANITATION 10.1 Guest Cloakrooms Good impervious non-slip material should be used for floors and walls. The materials used to cover the wall should be up to a height of not less than 1½ metres from the floor.  Cloakrooms should be Same as for One Star but with high quality materials, fittings and finish Same as for Two Star but with higher quality materials, fittings and finish conveniently located to public areas, properly ventilated and lit;  Gender privacy should be assured and clearly indicated;  All doors should be fitted with appropriate locks;  All toilets should be clean and functional;  The following should be provided and maintained:- - Soap dispenser with soap, - Disposable tissue, and/or electric hand drier - A hand wash basin - Running hot and cold water. - Toilet paper - Sanitary bin with liner and lid. - Mother and child facilities - Coat hangers/hooks  Facilities for the 163 Official Gazette n° 40 of 03/10/2016 TWO STAR THREE STAR REMARKS 20 Same as for One Star but with high fittings and quality materials, finish 30 Same as for Two Star but with higher quality materials, fittings and finish SECTION- ITEM 10.2 Staff Changing/ Wash Rooms ONE STAR Disabled/handicapped;  Individual urinals with running water and drainage should be available.  Toilets should follow the township buildings code  The entrance to the cloakrooms from adjacent rooms should have air locks 15 Should be sufficient in relation to the number of staff, in line with the Building Code and health regulations. Should be clean and well maintained at all times.  Should be provided with sufficient toilets, showers and individual lockers.  Gender separation and privacy should be observed;  Facilities for the Disabled/Handicapped should be provided. Amenities should be in keeping with the standards of the establishment 15 10.3 Refuse Disposal Should meet the local health standards and environmental protection regulations 20 Same as for One Star 30 Same as for One Star but with evidence for professional handling Same as for One Star 20 20 30 164 SECTION- ITEM 10.4 Sewerage 10.5 Vermin Proofing 10.6 Water supply 10.7 Water Storage ONE STAR Drainage must be connected to the sewage disposal of the town, where applicable. Where there is no sewage system it should be connected to septic tank of an approved size and soakage pit or any other approved sewage disposal system, in line with the Building Code and health as well as environmental protection regulations. 30 The premises should be fumigated regularly in accordance with health regulations and properly protected against other vermin 20 There should be consistent supply of safe water conforming to local and WHO standards. Water from private sources should be regularly treated and appropriately certified by competent National Authority 20 There should be enough storage capacity to last at least one day, in case of supply breakdown. Official Gazette n° 40 of 03/10/2016 TWO STAR THREE STAR REMARKS Same as for One Star Same as for One Star 30 Same as for One Star 30 Same as for One Star 20 Same as for One Star 20 Same as for One Star. 20 The storage capacity should be for at least three days. 20 The storage capacity should be for at least five days 20 30 40 165 SECTION- ITEM ONE STAR TWO STAR THREE STAR REMARKS Official Gazette n° 40 of 03/10/2016 Same as for One Star but fire detectors should be installed. Same as for Three Star but with smoke detectors and sprinklers installed. 11.0 SAFETY AND SECURITY 11.1 Fire Protection All material in the establishment should be of fire resistant or retardant material. Adequate and appropriate fire fighting equipment should be provided and well maintained, in excellent condition at all times, in accordance with local fire fighting and prevention by-laws.  Fire alarms should be installed;  All staff should be familiar with available fire fighting equipment and their use;  Fire drill exercises should be carried out regularly;  Every establishment should have an in-house core fire fighting team;  Statutory fire safety notices should be prominently displayed in guest room and public areas;  The hotel must be insured against fire hazards. 20 11.2 Electrical Safety All electrical installations should be well maintained, in accordance with applicable electrical safety laws. 30 Same as for One Star but with high quality materials, fittings and workmanship 40 Same as for Two Star but with higher quality materials, fittings and workmanship 10 15 20 166 SECTION- ITEM 11.3 Security 11.4 Emergency Power 11.5 First Aid 12.0 SUNDRY SERVICES 12.1 Luggage, Lost and Found Room ONE STAR Adequate arrangements, including a functional alarm system, as well as properly trained and equipped personnel should be in place. 15 There should be appropriate alternative sources of power in case of failure of the main supply 30 Adequate Kits should be provided, with some of the staff on duty trained in its application techniques. 15 There should be a room for storage of luggage. All lost and found property should be appropriately kept. 10 12.2 Shoe Shine Services should be available. Official Gazette n° 40 of 03/10/2016 TWO STAR Same as for One Star THREE STAR Same as for One Star but connected to external rapid response system REMARKS 15 Same as for One Star 20 Same as for One Star 30 Same as for One Star but with a Clinical Officer on call. 30 Same as for One Star but with a Doctor on call. 20 30 Same as for One Star Same as for One Star 10 Same as for One Star 10 Same as for One Star 12.3 Room Service 10 Room service available on request. 10 Same as for One Star but should be available for 18 hours 10 Same as for One Star but should be available for 24 hours 20 Same as for One Star but dry cleaning should be arranged if not available. There should be a Par stock of at least Three pairs of sheets for each bed. 12.4 Laundry and Dry Cleaning Services 10 Washing and ironing services provided, with proper storage facilities for Hotel Linen and guest clothes 10 15 Same as for One Star 10 20 167 SECTION- ITEM 13.0 HUMAN RESOURCE 13.1 Human Resource Policy Official Gazette n° 40 of 03/10/2016 ONE STAR TWO STAR THREE STAR REMARKS Same as for One Star Same as for One Star There should be a documented Human Resource Management Policy specifying:- Terms and conditions of service; service; Employee Schemes of reward/incentive In- house training and programmes scheme(s); External 13.2 Management 25 General management of the establishment should be under a qualified person, certified by appropriate national authorities. 25 Same as for One Star 13.3 Departmental Heads 35 Same as for One Star 35 Depending on the size and organizational structure of the establishment, there should be at least one suitably qualified and experienced person to assist in the day to day operations. For establishments of 50 rooms and above, an appropriately qualified person should supervise each department. 25 Same as for One Star but should be under the supervision of a person suitably trained and experienced in hotel management, assisted by one or more persons with similar training. Continuous training, including in-house programmes should be available. 45 Same as for One Star but each department must be under the supervision of a per son or persons of appropriate training from a recognized institution and experienced, to maintain very good service for guests, at all times. It is recommended that all heads of departments from Three Star and above be members of national and/or international professional bodies It is recommended that all heads of departments from Three Star and above be members of national and/or international professional bodies 30 30 40 168 SECTION- ITEM 13.4 Professional Qualifications of Operative Staff 13.5 Languages 13.6 Health 13.7 Staff Uniforms ONE STAR All operative staff should possess professional qualifications and appropriate experience to maintain satisfactory services for guests, at all times. At least 40% of the staff should possess certified qualifications from recognized institutions. 20 Persons with appropriate training and/or experience to maintain good services for guests, at all times should staff the hotel. The Manager should have a working knowledge of other internationally recognized languages, in addition to English/French and Kiswahili 20 Staff should be medically examined regularly, in line with statutory health regulations. 10 Different uniforms for each department kept in good, clean condition, in conformity with safety requirements, and should be provided. All staff should have name tags indicating designation. 20 Official Gazette n° 40 of 03/10/2016 TWO STAR Same as for One Star but the proportion professionally certified staff should be at least 50% of THREE STAR Same as for One Star but the proportion professionally certified staff should be at least 70% of REMARKS Appropriate on-job training programmes should be formulated and maintained. 35 Same as for One Star 45 Same as for One Star but the Manager, Assistant Manager and Guest Contact staff should have working knowledge of at least One of the widely recognized international languages in addition to English/French and Kiswahili 20 Same as for One Star. 30 Same as for One Star. 10 Same as for One Star 10 Same as for One Star. 20 20 169 Official Gazette n° 40 of 03/10/2016 SECTION- ITEM 13.8 Personal Grooming ONE STAR All staff should be well groomed, clean in body and attire, at all times. TWO STAR THREE STAR REMARKS Same as for One Star. Same as for One Star 13.9 Dining and Recreational Facilities for Staff 14.0 GENERAL 14.1 Audiovisual 14..2 ‘Courtesy of Choice’ 14.3 General Stores 14.4 Lifts/Elevators 10 Same as for One Star. 10 Same as for One Star. 10 A Dinning Room of adequate size in relation to the number of staff,, well ventilated, lit and functionally furnished, including basic recreational facilities; clean and well maintained should be provided. 20 20 20 Soft background or piped music should be available. Same as for One Star. Same as for One Star but with a multi channel TV 10 „Smoking and „Non-Smoking‟ zones should be identified and clearly indicated. 20 Should be adequate providing for separation of different types of merchandise/goods, well ventilated and maintained. Proper shelving and cabinets should be available 20 Guest lifts should be provided for buildings of four or more storeys, including ground floor, as per the Building Code. 30 10 Same as for One Star 20 Same as for One Star 20 Same as for One Star 20 Same as for One Star, but better organized, both in terms of goods and segregation, management layout 20 Same as for One Star. 30 Same as for One Star but with service lift/passage provided for all floors 30 40 170 Official Gazette n° 40 of 03/10/2016 TWO STAR Same as for One Star but parking space should be clearly marked and well lit. THREE STAR Same as for Two Star but with an Attendant. REMARKS SECTION- ITEM ONE STAR 14.5 Parking Facilities Adequate and secure parking facility should be provided for guests. Disabled persons should be catered for. The number of parking spaces should be proportional to the size of the motel and in conformity with local/national building code. Covered parking will be an added advantage. 10 14.6 Shopping Facilities A boutique/shop stocking items convenient for travelers should be available. 15 Same as for One Star 20 Same as for One Star 14.7 Entertainment and Recreation 14.8 Outdoor Areas 14.9 Swimming Pool 10 Some form of entertainment should be provided. 10 Some landscaping should be done and well maintained. 20 Where applicable, and depending on the size of the establishment, a swimming pool of adequate size should be provided and well maintained to ensure safety of swimmers. The pool should have as minimum:-  Treatment room and filtration plant  Beds and mattresses  Separate changing rooms for men and women should be 10 Same as for One Star. 10 Same as for One Star 10 Same as for One Star, but with adequate landscaping. 10 Same as for Two Star but with some degree of creativity 25 Same as for One Star but the design, facilities, amenities, and quality of materials, structures, fixtures and equipment, should be of good. 30 Same as for Two Star but materials, structures, fixtures and equipment, should be of high quality 171 SECTION- ITEM ONE STAR TWO STAR THREE STAR REMARKS Official Gazette n° 40 of 03/10/2016 provided.  A separate pool/area for children  Clear markings to indicate depth at different points  Suitably trained and equipped attendants/Life Guards 10 Public liability insurance and other statutory insurance policies should cover motel. 14.10 Motel Insurance 20 Same as for One Star 25 Same as for One Star 20 20 20 END 172 Official Gazette n° 40 of 03/10/2016 EAST AFRICAN COMMUNITY CRITERIA FOR CLASSIFICATION OF HOTELS AND RESTAURANTS TENTED CAMPS SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS 1.0 LOCATION 1.1 Location Should be suitable for a Tented camp. Same as for One Same as for Three Star. Same as for Three Star. Same as for One Star, but should be within or in close proximity to the main attraction of the area and offer easy accessibility, safety, comfort and tranquility 10 10 20 20 20 1.2 Site and Environment The establishment should be in harmony with the natural environment, and in conformity with the building and development regulations applicable to the locality. The site should be safe from rain water floods and strong winds. 20 Same as for One Star Same as One for Star but the location Should have added advantage in terms of scenery, and/or fauna and flora. Same as for Three Star but with an impressive site offering greater vantage in terms of scenery, and/or fauna and flora. Same as for Four Star but with greater appeal and vantage in terms of scenery, and/or fauna and flora Environmental Impact Assessment should be done before construction The dominant feature being Tented Camp 20 30 40 50 173 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 2.0 BUILDING 2.1 Design and Architectural Features 2.2 Capacity 2.3 Walkways, Hallways and Staircases In conformity with the Building Code and other existing building regulations, modest in style and beauty and structurally safe. Should be in harmony with the physical, natural and cultural environment. 20 The establishment should have at least five (5) lettable accommodation units. 10 Should be in accordance with the Buildings Code, allow easy passage and be well lit, at all times. Where applicable, safe side railings should be provided and well maintained Same as for One Star. Same as for One Star but with a more attractive architectural design and finish. Same as for Three Star but the architectural features, construction and finish of the building in relation to the environment should be of greater harmony and appeal. Same as for Four Star but should have unique, elegant and distinctive features in complete harmony with the environment. 20 30 40 50 Same as for One Star Same as for One Star Same as for One Star Same as for One Star 10 10 10 10 Same as for One Star. Same as for One Star but with better finish and some decoration, in harmony with the cultural environment. Same as for Three Star but with higher quality finish, decoration and maintenance. Same as for Four Star but all should be of much higher quality 20 20 30 40 50 2.4 Site signage and Notices Proper and clear signs and notices should be provided indicating any restrictions and areas of interest. 10 Same as for One Star Same as for One Star Same as for One Star Same as for One Star 10 10 10 10 3..0 FRONT OFFICE 3.1 Reception Area An appropriate area suitably designed for receiving of guests should be available. Same as One Star Same as for One Star but a separate concierge service area should be provided. Same as for Three Star but customer service/public relation table should be provided to assist guests. 40 Same as four star 10 10 30 40 174 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 Same as One Star Same as for One Star. Same as for One Star. Same as One Star. 3.2 Information Services Appropriate and relevant guest information should be available, including:-  Tourism services providers;  Emergency and fire exit procedures etc. should be provided.  Literature covering services, internal telephone directory and menus should be provided.  Special notice regarding the hotel lien should be displayed. All information should be in English/French, Kiswahili, and at least one other internationally recognizable language. 20 20 20 20 20 3.3 Hours of Service They should be at least twelve (12). 10 3.4 Paging Systems A simple functional paging system should be available 10 3.5 Safe Deposit Service There should be arrangement to secure Guests’ valuables. Same as for One Star Same as for One Star. Same as for One Star Same as for One star 10 Same as for One Star 10 Same as for One Star 10 Professional discrete paging system should be used. 20 Should be available, in the proportion of at least one Safe for every five rooms 10 Same as for Three Star 10 Same as for Three star 20 Individual safe deposit box should be provided in the guest rooms 20 Same as for Three Star There should be sufficient arrangement for the safe keeping of large valuables. 20 20 30 40 40 175 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 3.6 Foreign Exchange Services 3.7 Concierge Services 3.8 Languages Foreign exchange services should be provided. 10 There should be an arrangement to assist guests. Same as for One Star Same as for One Star Same as for One Star Same as for One Star 10 Same as for One Star 10 Same as for One Star, but with designated personnel available. 10 Same as for Four Star 10 Adequate number of bellboys should be available to assist guests during operating hours. 20 10 10 15 20 Same as for One Star Guest contact staff should be able to communicate in English/French and Kiswahili. 10 10 3.9 Communication Services Should be available and include at least a telephone Same as for One Star Same as for One Star but should also be able to communicate in at least one other internationally recognized language 20 Same as for One Star but should include internet services. Same as for Three Star Same as for Three Star. 20 20 Same as for Three Star. Same as for Three Star 10 10 20 20 20 4.0 LOBBY/LOUNGE/PUBLIC AREA(S) 4.1 Lobby/Lounge/ Public Areas Should be available, modest in design, functional and in line with applicable Building Code Same as for One Star, but with better design. Same as for Two Star but exclusively designed for and used by guests. Same as for Three Star but with excellent design, material, workmanship, elegant finish and high degree of luxury. Same as for Four Star but with very high degree of luxury, ambiance and beauty. 10 15 30 40 20 4.2 Size of Lobby/Lounge Should be proportionate to the capacity of the establishment. Same as for One Star Same as for One Star Same as for One Star but should be more spacious. Same as for Four Star 10 10 10 20 20 176 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 4.3 Amenities and Accessories 4.4 Furniture and Décor 4.5 Regulation of Temperature The size and range of accessories should be proportionate to the size of the Tented Camp and the needs of customers, including the disabled. 10 Should be simple, blending with the natural and cultural environment, adequate, of good quality, functional and well maintained. 10 Where applicable, adequate natural ventilation, and/or sufficient mechanical ventilation should be provided Same as for One Star, but should be of wider range and quality. Same as for Two Star, but in addition reading and writing materials should be available. Same as for Three Star but should be of greater range and higher quality. Same as for Four Star but offering a distinctively greater range and quality. 20 Same as for One Star but of better range and quality 30 Same as for Two Star but of wider range, higher quality and comfort. 40 Same as for Three Star but should be more comfortable, of very high quality and in excellent condition. 50 Same as for Four Star but generously furnished, with attention to detail, comfort and elegance. 20 30 40 50 Same as for One Star Same as for One Star but with quality fixtures and fittings Same as for Two Star but with high quality air conditioning systems Same as for One Star 10 10 15 20 4.6 Floors, Walls and Ceilings Should be of good, safe and secure material, and well maintained to enable high standards of cleanliness and hygiene. Same as for One Star Same as for One Star but showing a degree of creativity. Same as for Three Star but showing higher degree of creativity. 20 Same as for Four Star but with distinctive creativity and impressive ambiance. Walls may or may not be existing 20 20 30 30 50 4.7 Lighting There should be adequate natural and/or artificial lighting. Same as for One Star but light fittings should be of better quality. Same as for Two Star but lighting and fittings should be tasteful to provide a pleasant ambiance Same as for Three Star but with very high quality standard of fittings. Same as for Four Star. 10 20 30 40 40 177 Official Gazette n° 40 of 03/10/2016 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS 4.8 Minimum Size of Public Rooms Minimum size of lobby/lounge/public areas, bar and covered terraces should be as per the building code but in any case not less than an aggregate of ½ sq. m. per guest bed. Same as for One Star. Same as for One Star but minimum size should not be less than an aggregate of 1 sq. m. per guest bed. Same as for Three Star but minimum size should not be less than an aggregate of 1½ sq. m. per guest bed. Same as for Four Star 30 30 40 50 50 5.0 FUNCTION ROOM/AREA (Briefings, Conferences, Banquets, etc) 5.1 Features and Facilities Same as for One Star but with good furniture. At least an area of not less than 1.5 sq m. per guest with functional furniture to match the general standard of the establishment. Same as for One Star but with an average size of at least 2 sq.m. per guest bed, comfortably furnished, and well maintained. Same as for Three Star but with high quality furniture, furnishings and fittings. Same as for Four Star but of very high quality audiovisual and internet facilities. 10 20 30 40 50 6.0 DINING AREA 6.1 Features and Facilities 6.2 Furniture, Equipment and Accessories At least one designated dining area, commensurate with the number of beds. Should be well furnished, ventilated and maintained 10 Should be adequate, functional, comfortable and appropriate. All should be clean and of good quality, taking into consideration the needs of disabled/ handicapped persons. Same as for One Star, but should be of better quality. Same as for two Star, but offering greater degree of comfort. Same as for Three Star, but offering considerable luxury and convenience. Same as for Four Star, but featuring more than one room and distinctively luxurious. A separate lounge should be available for extra comfort 20 30 40 50 Same as for One Star but all of better quality. Same as for Two Star but all should be of superior quality. Same as for Three Star but luxurious and more elegant. Same as for Four Star but distinctively luxurious and elegant. 40 50 60 70 80 178 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 6.3 Interior Décor 6.4 Lighting Should be modest, of good quality with harmony of colours and blending with the natural and cultural environment. and well maintained 20 Should be adequate, natural and/or artificial, with level of artificial illumination controllable. Same as for One Star but of better range and quality Same as for Two Star but of wider range, higher quality and comfort Same as for Three Star but should be more comfortable, of very high quality and in excellent condition Same as for Four Star but generously furnished, with attention to detail, comfort and elegance 30 Same as for One Star but light fittings should be of better quality 40 50 60 Same as for Two Star but lighting and fittings should be tasteful to provide a pleasant ambiance Same as for Three Star but with very high quality standard of fittings and finish Same as for Four Star 20 30 40 50 50 6.5 Floors, Walls and Ceilings Should be structurally sound, well maintained to support high standard of cleanliness and hygiene Same as for One Star. Same as for One Star but with high quality of design, workmanship and finish. Same as for Three Star but with tasteful design, very high quality workmanship and finish. Same as for Four Star but with excellent workmanship and finish. Walls may or may not be existent 6.6 Menu 6.7 Service Stations 6.8 Regulation of Temperature 20 30 40 A Menu, with a modest selection of local and international dishes with at least three courses should be available. 20 Same as for One Star but with better selection, quality, presentation Same as for Two Star but with at least a four course menu and wider selection of dishes and beverages Same as for Three Star but with superior quality cuisine, of at least five courses and a rich wine list 50 Same as Four Star, but featuring excellent cuisine and very rich wine list. 10 20 30 40 50 Should be well appointed and proportional to seating capacity. 10 Where applicable, adequate natural ventilation, and/or sufficient mechanical ventilation should be provided 30 Same as for One Star. Same as for One Star. Same as for One Star. Same as for One Star 10 10 10 10 Same as for One Star Same as for One Star but with quality fixtures and fittings Same as for Two Star but with high quality air conditioning systems Same as for One Star 30 35 40 40 179 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 7.0 BAR(S) 7.1 General Features and Facilities At least One bar should be conveniently located near the dining area and or public area. Same as for One Star. 7.2. Floors, Walls, Ceilings and Decorations 20 20 Woodwork and fittings should be modestly decorated, of fine finish, functional and well maintained. Same as for One Star but with more attractive decoration, tasteful finish and design. Same as for One Star but more spacious with better ambiance. Facilities to prepare non- stocked refreshments should be provided. Same as for Three Star but will be elegant, spacious and provide facilities of internationally recognizable standards. Same as for Three Star but with a higher degree of creativity, ambiance and comfort. 30 40 50 Same as for Two Star but with very high quality finish. Same as for Three Star but with excellent design and finish offering a higher degree of comfort. Same as for Four Star but with luxurious finish and décor. 10 20 30 7.3 Lighting and Ventilation Should be adequate, natural and/or artificial, illumination and ventilation. Same as for One Star but light and ventilation fittings should be of better quality Same as for Two Star but lighting and ventilation fittings should be tasteful and controllable to provide a pleasant ambiance 40 Same as for Three Star but with very high quality standard of fittings and finish 50 Same as for Four Star 7.4 Furniture and Equipment 20 Should be adequate, modest, comfortable and of good quality. An ice- making machine of adequate capacity and a double bowl sink with bottle brush, hot and cold running water are essential. 30 40 50 50 Same as for One Star but should be of better quality. Same as for Two Star but should be of distinctively higher quality, offering greater comfort. Same as for Three Star, but with a touch of luxury. Same as for Four Star. 20 40 30 50 50 180 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 7.5 Beverage Cooling Systems Adequate refrigeration /cooling should be available and storage of wines should be done professionally. Same as for One Star Same as for One Star but with extensive and varied cooling systems to meet demand of various storage and cooling requirements. Same as for Three Star Same as for Three Star 20 20 30 30 30 7.6 Glassware Stocks should be adequate and appropriate for service of different drinks. Same as for One Star but should be of better quality. Same as for Two Star but should be of high quality and design. Same as for Three Star but should be of excellent quality in design and finish. Same as for Four Star 10 20 30 40 40 7.7 Selection of Drinks and Snacks Adequate variety of local and international beverages, wines, should be available. Same as for One Star but with wide variety and choice. Same as for Two Star but with a wider selection of beverage, wines and snacks, Same as for Three Star but with premium internationally re- known brands available. Same as for Four Star but with an extensive selection of premium brands. 8 .0 KITCHEN 8.1 Size 8. 2. Relation to Restaurant 10 Area including food stores and pantry should be in proportion to the capacity of the establishment, but shall not be less than 1/2 sq.m. per guest bed. 40 Should be conveniently located in relation to the restaurant/dining area, to facilitate service efficiency. 10 20 30 40 50 Same as for One Star. Same as for One Star. Same as for Four Star. Same as for One Star but area per guest bed should be ¾ sq. m. for hotels with more than 100 beds. 40 40 50 50 Same as for One Star. Same as for One Star, but with added provision for enhancement of service efficiency. 20 Same as for Three Star. Same as for Three Star. 10 20 20 181 8.3. Flow of Food Service There should be provision for safe conveyance of food between the preparation area and the restaurant/dining area 30 Official Gazette n° 40 of 03/10/2016 Same as One Star Same as for One Star. Same as for One Star. Same as for One Star 30 30 30 30 182 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 There should be visible segregation in terms of working areas for cleaning, preparation of meats, vegetables, fish, poultry and pastries. Same as One Star but with different and appropriate working areas for preparation of meats, vegetables, fish, poultry and pastries. 15 20 Same as for One Star. Same as for Two Star but highly organized and departmentalized Same as for Three Star but with sections clearly labelled. Same as for Four Star but labelled and screened off where applicable. 25 Same as for One Star, but each section should be provided with appropriate tools. 30 Same as for Three Star but with high quality tools. 40 As for Four Star but with very high quality tools. 8.4 Organization of the Kitchen 8.5 Equipment of Kitchen 8. 6. Hand Wash Basins 8.7. Ventilation Work tops should be of none rusty impervious materials, and should include an adequate number of sinks, with hot and cold running water. Basic utensils, tools and cooking equipment should be provided. All should of good quality and be kept in good and clean condition. 40 Adequate and separate hand wash basins, with at least one located at the entrance, all hygienically controlled, with hot and cold running water, and soap dispensers should be provided. Hygienic means of hand drying should be provided. 20 Adequate and efficient natural and/or mechanical ventilation/fume and hot air extraction should be provided. 40 40 50 60 70 Same as for One Star Same as for One Star. Same as for One Star Same as for One Star 20 20 20 20 Same as for One Star Same as for One Star Same as for One Star Same as for One Star 40 40 40 40 183 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 Same as One Star Same as for One Star Same as for One Star Same as for One Star 30 30 30 30 Same as for One Star Same as for One Star Same as for One Star Same as for One Star 8.8 Waste Collection and Storage 8.9. Drainage There should be sufficient number of separate waste bins preferably for glass, organic and non-organic material with tight fitting covers, protected from weather and animals.  All bins should be lined with appropriate waste bags.  Waste must be collected from the kitchen, on a regular basis. 30 All drains in and around the kitchen should be covered and connected to the drainage system of the building via a grease trap. In areas where there is no sewage system, it should be connected to the soakage pit. All to be maintained in good working condition, at all times 30 30 30 30 30 8.10 Floors, Walls and Ceilings Should be of impervious materials, non-corrosive and non-slip, conducive to easy cleaning. All should be of good workmanship and finish. High levels of hygiene should be observed. Floors should have a gentle slope towards the drainage point and the junction between all Same as for One Star but with excellent levels of hygiene should be observed. Floors should have a gentle slope towards the drainage point and the junction between all vertical and horizontal floor and walls and working surfaces should be Same as for One Star but with high quality materials and finish. Same as for Three Star Same as for Three Star but with distinctly superior quality materials and finish. 184 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 8.11 Food Storage vertical and horizontal floor and walls and working surfaces should be coved 15 Should be adequate, providing for separation of perishables and non- perishables, well ventilated and maintained in hygienic condition. Built in facilities for refrigeration, shelving, pallets and cabinets should be available. 10 coved 20 Same as for One Star but with controllable temperature gauges 25 Same as for Two Star but should have separate compartments for various food stuffs. 30 Same as Four Star 25 Same as for Three Star but should have distinctly separate compartments with labeling for various food stuffs. 8.12 Lighting Natural and/or artificial, illumination, should be adequate. Same as for One Star but light fittings should be of better quality Same as for Two Star but lighting fittings should be tasteful to provide a pleasant ambiance Same as for Three Star but with very high quality standard of fittings and finish Same as for Four Star 15 25 30 30 10 15 20 25 25 9.0 GUEST ROOMS 9.1 Minimum Size 9.2. Regulation of Temperature Minimum size of bedrooms should be 12 sq m. 20 Adequate natural ventilation, where openable window area is not of less than 20% of floor area and/or sufficient mechanical air conditioning should be provided, so as to maintain a temperature range for the comfort of the guests 10 Minimum size to be 12 sq.m. Minimum size to be 15 sq.m. Minimum size to be 20 sq.m. Minimum size to be 25 sq.m. Should be adequately spaced 20 Same as for One Star 30 Same as for One Star but with quality fixtures and fittings 40 Same as for Two Star but with high quality air conditioning systems 50 Same as for One Star 10 15 20 20 185 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 9.3. Balconies/ Terraces Not essential Not essential At least 50% of the rooms should have balconies with appropriate furniture. At least 75% of the rooms should have balconies with appropriate. Same as for One Star but of high quality. 20 Same as for Two Star but should include a Computer data point. 30 Same as for Three Star but with valet services and coffee tray provided. Mini bar should be provided, on request . All rooms should have balconies Functional and comfortable furniture. 40 Same as for Four Star but offering a high degree of luxury. 9. 4. Fittings, Furniture and Equipment 9. 5 Furnishings and Linen Every room should be fitted with a clean and comfortable bed of not less than 190 cms x 90 cms. Mattress should not be less than 15 cms thick with two matching pillows. Foam rubber or cotton material of high quality is recommended. A wardrobe in each room with at least six hangers, two chairs, one table, and bedside mat/rug should be provided. Waste paper baskets, luggage and shoe rack should be provided. All lamps should be shaded 30 Appropriate Soft furnishings:-  Should be well designed, in harmonized colour scheme.  Beddings should be of good cotton or linen fabric. Every bed should have appropriate size of bed sheets, which can be tucked in. All beds should have under- 40 50 70 60 Same as for One Star but should be of high quality. Same as for Two Star but of significantly Higher quality. Same as for Three Star but should be of much higher quality. Same as for four Star but with a higher degree of luxury. 186 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 blankets, two bed sheets and top blanket or duvet with appropriate pillows.  Mosquito net covering the entire bed and long enough to reach the floor.  Appropriate curtains and upholstery should be of good quality, finish and well maintained. 30 Should be changed after every two nights of use or with every new guest. 20 Should be good in quality, conforming to the social and cultural environment with harmony of colours and well maintained. 20 9.6 Change of Linen 9.7. Décor 40 50 60 70 Same as for One Star Same as for One Star Should be changed daily Same as for Four Star 20 Same as for One Star but tastefully presented. 20 Same as for Two Star but with a wide range of decorations. 30 Same as for Two Star but with a higher degree of sophistication 30 Same as Four Star, but evidently more luxurious. There should be a Par stock of at least Three pairs of sheets for each bed. 30 40 50 60 9.8 Floors, Walls and Ceilings Should be of good finish and well maintained. Same as for One Star Same as for One Star but with high quality material used. Same as for Three Star but with a luxury touch in material, workmanship and finish. Same as for four Star but of exceptionally high quality material and finish. Carpets where applicable, should be professionally fitted, with a good under lay and should be clean at all the times. 20 Design of tent should allow adequate natural lighting. One light fixture for each bed 9.9 Lighting 20 30 Same as for One Star. Same as for One Star but with additional light fixtures over the dressing table mirror. 187 40 50 Same as for Three Star but with high quality fittings. Same as for Three Star but with much higher quality fittings. SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 Portable or other light fixtures suitable for reading, writing, etc. should be provided. 20 Same for One Star 30 Same as for One Star. 40 Same as for One Star. 50 Same as One Star. 30 30 30 30 Same as for One Star. Same as for One Star. Same as for One Star Same as for One Star 9.10 Guest Privacy 9.11 Information in Bedrooms should be conveniently located. Bedside switch and emergency lighting should be provided. 20 Tents should be appropriately spaced to facilitate guest privacy and comfort. 30 Literature covering services, internal telephone directory, Tent telephone tariffs, menus, emergency and fire exit procedures, etc, should be provided. Special notice regarding hotel lien and liabilities should be well displayed. All information should be provided in Kiswahili, English and at least one other internationally recognizable language. 20 20 20 20 20 188 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 9.12 Internal Communication Systems A bell, light signal or telephone should be provided in every room for internal communication Same as for One Star Same as for Three Star but with extensions provided in bathrooms. Same as for Four Star. Same as for One Star but in addition, the following should be provided:-  Internal telephones that can be connected to external network, through the switchboard, or direct dial.  Computer data points/hotspots 10 10 20 30 30 9.13 Tent Designation Should be numbered, lettered or otherwise designated with clear signage. Same as for One Star Same as for One Star but in good quality fittings. Same as for Three Star but of better quality. Same as for four Star but of excellent finish. 10 10 20 30 40 9.14 Tent Security Good quality and secure locking system on each entrance, providing maximum security, should be installed. Same as for One Star Same as for One Star, but with higher quality fittings Same as for Three Star, but provision for double locking system and door lens. Same as for Four Star, but with a higher degree of sophistication 20 20 30 40 50 9.15 Supplies in Bedrooms Same as for One Star but all items should be of good quality. Approved and sealed bottled drinking water should be supplied daily. Bedside rug for each guest, “Do Not Disturb” sign, stationery, waste bin, appropriate insect repellent, laundry bags, air-freshening supplies, Torch/lamp, and water glasses should be provided. Same as for Two Star. In addition, hot water bottle, extra pillows, duvet/ blanket, tea/coffee tray, assorted tissue paper and a selection of beverages, should be provided. Shoe bags, shoe shining pads, sewing kits and bedroom slippers, should be provided Same as for Three Star, but with flowers, chocolates, sweets and fruits in season. Same as for four Star but with assorted chocolates and good selection of beverages and wines. 20 30 40 50 60 189 Official Gazette n° 40 of 03/10/2016 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS 10.0 GUEST BATHROOM 10.1 Bathroom (s) Should be ensuite to each guest room Same as for One Star Same as for One Star Same as for One Star Same as for One Star 10.2 Size 30 Bathroom/WC of not less than 3½ sq. m. 30 Same as for One Star. 30 Same as for One Star, but should be of not less than 5 sq.m. 30 Same as for Three Star but of not less than 6 sq.m. 30 Same as for Four Star but should be more spacious. 10 10 20 30 40 10.3 Fittings, Equipment and Amenities Should be modest, functional and include a shower with mixer, WC, toilet paper holder, hand wash basin with hot and cold water, a reasonably sized mirror, towel rail, grab rail, clothes hook or hanger, and non-slip shower tray. Same as for One Star but with a large mirror. Same as for One Star but should include an efficient mechanical air extraction system and a larger mirror. Indirect light fittings are recommended. Built-in bath tubs should be at least 160 cm. long. Same as for Three Star but all equipment should be of high quality. Arabic shower is an added advantage.. Same as for Four Star but with hair dryers and telephone extensions. More grab rails and facilities for disabled/ handicapped and senior citizens should be provided. 30 40 60 80 90 10.4 Floors, Walls and Ceilings 10.5 Towels and Bathrobes Good impervious non- slip materials should be used. The materials used to cover the walls should be at least up to a height of 2.5 meters from the floor. 10 Should be adequate, of good quality material in good condition, and changed daily. Bath mat of modest material should be provided. Same as for One Star but better with workmanship and finish. Same as for Two Star, but with higher quality materials. Same as for Three Star, but with superior quality materials. Same as for Four Star. 20 Same as for One Star 30 Same as for One Star but of bigger size and better quality including a face towel. 40 Same as for Three Star but should be of higher quality material, and of not less than 80cm x 150cm. and should include a bathrobe. 40 Same as for Four Star. 20 20 30 40 40 190 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 10.6 Lighting and Ventilation Should be effective natural/or artificial for convenience and comfort of the guests. 20 Shaver outlets should be provided in every bathroom, indicating the voltage supply. Appropriate sockets should be provided. Same as for One Star but should be of high quality materials, fittings, workmanship and finish. 30 Same as for One Star. Same as for Two Star but of higher quality. Same as for Three Star but with superior quality fittings. Same as for Four Star 40 Same as for One Star, but should be of superior quality. 50 Same as for Three Star 50 Same as for Three Star. 10.7 Shaver Outlets and Sockets 10.8 Supplies in Bathrooms 10.9 Sanitization 11.0 SUITES 11.1Minimum Size 10 10 20 20 20 The following should be supplied in each bathroom: Sanitary bin, soap and toilet paper, a water glass per guest and toiletry tray or basket provided. 10 Bins, WC, hand wash basin, bath tub and shower tray should be sanitized with appropriate detergents and chemicals daily. 20 Same as for One Star Same as for One Star but with addition of sanitary bags, paper tissues and cotton pads. Same as for Three Star Same as for Three Four Star the quality and range should reflect a degree of luxury. 10 20 20 30 Same as for One Star. Same as for One Star. Same as for One Star. Same as for One Star. 20 20 20 20 Not essential Not essential Not essential Not essential Where Suites are provided, the minimum size should be 24 sq. m. with more spacious rooms of palatial proportions with all prerequisite internationally recognizable standards. 40 191 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 11.2 Regulation Not essential Not essential Not essential Not essential of Temperature 11.3 Facilities and Amenities 11.4 Balconies/Terraces 11.5 Fittings and Furniture Not essential Not essential Not essential Not essential Not essential Not essential Not essential Not essential Not essential Not essential Not essential Not essential 192 Adequate natural ventilation, where openable window area is not of less than 20% of floor area and/or sufficient mechanical air conditioning should be provided, so as to maintain a temperature range for the comfort of the guests. 40 Room service menu, valet services and coffee/tea maker should be provided. Mini bar should well stocked. Room service should be provided on 24 hour basis. 50 Should have a terrace or balcony with appropriate furniture. 30 Quality dinning table with at least Four chairs; a dressing table, full length mirror, a lounge, a coffee and study tables, and computer data points should be provided. Same as for Three Star but with appropriate study facilities, and an easy chair. All the furniture and fittings SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 11.6 Décor Not essential Not essential Not essential Not essential 11.7 Furnishings and Linen Not essential Not essential Not essential Not essential 193 should be of internationally recognizable quality. 70 Good décor with quality decorations. Flowers and indoor plants should be tasteful and elegant with a touch of luxury. 60 Appropriate Soft furnishings:- Should be well designed, in harmonized colour scheme.  Beddings should be of good cotton or linen fabric. Every bed should have appropriate size of bed sheets, which can be tucked in. All beds should have under- blankets, Two bed sheets and top blanket or duvet with appropriate pillows. Mosquito net covering the entire bed and long enough to reach the floor. Appropriate curtains and upholstery should be of good quality, finish and well maintained. They should also be of excellent quality SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 11.8 Lighting Not essential Not essential Not essential Not essential 11.9 Guest Privacy 11.10 Information in Suites Not essential Not essential Not essential Not essential Not essential Not essential Not essential Not essential 194 materials and luxurious. 70 Design of tent should allow adequate natural lighting. One light fixture for each bed should be conveniently located. Bedside switch and emergency lighting should be provided. Additional light fixtures over the dressing table mirror and portable or other light fixtures suitable for reading, writing, etc. should be provided. 40 Tents should be appropriately spaced to facilitate guest privacy and comfort. 30 Literature covering services, internal telephone directory, menus, emergency and fire exist procedures, etc, should be provided.  Special notice regarding hotel lien and liabilities must be well displayed. All information should be provided in Kiswahili, English, and Information concerning travel services directory covering such aspects as excursion tours, postal services, business centres should be provided. SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 11.11 Communication Systems Not essential Not essential Not essential Not essential 11.12 Supplies Not essential Not essential Not essential Not essential in Suites 195 at least One other internationally recognizable language. 20 A bell, light signal or telephone extensions should be provided in every room for internal communication. In addition, the following should be provided:-  Internal telephone connected to external network through the hotel switchboard, or direct dial,  Telephone tariffs.  Computer data points/hotspots 50 Approved and sealed bottled drinking water supplied daily, bedside rug per guest, Do Not Disturb sign stationery, waste bin, appropriate insect repellent, laundry bags, air freshening supplies, water glasses, match boxes, and flowers supplied. Tea/coffee tray together with good quality kitchenette utensils, cutlery and crockery should be supplied. In addition, all the SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 11.13 Change of Not essential Not essential Not essential Not essential Linen 11.14 Tent Security Not essential Not essential Not essential Not essential 11.15 Bathroom Not essential Not essential Not essential Not essential Size 11.16 Bathroom Not essential Not essential Not essential Not essential Fittings and Equipment 196 utensils, tools and accessories should be of very high quality. 70 Linen should be changed the and/or daily convenience of the guest. at 40 Good quality and secure locks/locking system on each door providing maximum privacy should be installed. 20 Should be of at least 10 sq.m and spacious enough to accommodate a separate bath tub and shower cabin. 90 Should have good quality shower mixers, W.C., bidet/ Arabic shower, hand wash basin with a wide top, wall to wall mirror, spacious bath tub, at least three towel rails, amenity tables, hair dryers and telephone. Should also have a shaver magnifying mirror and a shower cubicle All should be of very high quality. 80 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 11.17 Bathroom Supplies Not essential Not essential Not essential Not essential 11.18 Bathroom Not essential Not essential Not essential Not essential Floors, Walls and Ceilings 11.19 Towels and Bathrobes Not essential Not essential Not essential Not essential 197 There should be good quality assorted and well stocked toiletry kit. Good quality toilet paper tissues, sanitary bin, two water glasses, bathroom rug, shower caps, non-slip rug, slippers and robes, should be provided. Should also have a shaver magnifying mirror and a shower cubicle. Luxurious amenity kit and toiletries should be provided 40 Good impervious non- slip materials should be used for floors and walls. The materials used to cover the walls should be of at least 2.5 metres from the floor, and should be of luxurious interior design, excellent materials, workmanship and finish. 50 A minimum of two sets of high quality towels comprised of bath, hand, face towels and bathrobes changed on a daily basis, should be provided. 50 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 11.20 Lighting and Ventilation Not essential Not essential Not essential Not essential 11.21 Shaver Not essential Not essential Not essential Not essential Outlets and Sockets Appropriate number of lights, One of them being above the mirror should be available for general illumination of the bathroom. Excellent and efficient natural ventilation and mechanical air extraction system should be installed.  Electrical lighting should be of sufficient wattage.  Adequate socket outlets, indicating voltage should be provided. Design and finish of fittings should reflect a much higher degree of luxury. 60 High quality sockets and shaver outlets, indicating voltage should be provided. 30 12.0 HYGIENE AND SANITATION 12.1 Guest Cloakrooms Good impervious non- slip material should be used for floors and walls. The materials used to cover the wall should be up to a height of not less than 1½ metres from the floor.  Cloakrooms should be properly ventilated;  Gender privacy should Same as for One Star Same as for One Star but in addition fresh flowers or indoor plants should be provided. Same as for Three Star. Same as for three Star 198 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 be assured and clearly indicated;  All doors should be fitted with appropriate locks;  All toilets should be clean and functional;  The following should be provided and maintained:- - Soap dispenser with soap, - Disposable tissue, and/or electric hand drier - A hand wash basin - Running hot and cold water. - Toilet paper - Sanitary bin with liner and lid. - Coat hangers/hooks  Facilities for the Disabled/handicapped ;  Individual urinals with running water and drainage should be available.  Toilets should follow the township buildings code The entrance to the cloakrooms from adjacent rooms should have air locks. 50 50 60 60 60 12.2 Staff Changing/ Wash Rooms Should be sufficient in relation to the number of staff, in line with the Building Code and health regulations. Should be Same as for One Star Same as for One Star Same as for One Star Same as for One Star Where the staff reside on premises, changing rooms facilities should appropriately be limited. 199 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 clean and well maintained at all times.  Should be provided with sufficient toilets, hand wash basin and mirrors.  Gender separation and privacy should be observed;  Facilities for the Disabled/handicapped should be provided. Amenities should be in keeping with standards of the establishment 30 30 30 30 30 12.3 Refuse Storage and Disposal Facilities should meet the local health standards and environmental protection regulations. Same as for One Star Same as for One Star Same as for One Star but with evidence for professional handling Same as for Four Star but with a higher display of professionalism 20 20 20 25 30 12.4 Sewerage 12.5 Vermin Proofing Drainage should be connected to septic tank of an approved size and soakage pit or any other approved sewage disposal system, in line with the Building Code, health and environmental protection regulations. 30 All areas of the establishment should be fumigated regularly, in accordance with local health and environmental protection regulations, and be Same as for One Star Same as for One Star Same as for One Star Same as for One Star 30 30 30 30 Same as for One Star Same as for One Star Same as for One Star Same as for One Star 200 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 properly protected against rats, snakes, insects and any other vermin 30 There should be consistent supply of safe water conforming to local and WHO standards. Water from private sources should be regularly treated appropriately certified by competent National Authority Should be adequate to 50 last at least one (1) day, in case of supply breakdown. 12.6 Water Supply 12.7 Water Storage 30 Same as for One Star 30 Same as for One Star 30 Same as for One Star 30 Same as for One Star 50 Same as for One Star. 50 Should be adequate to last at least three (3) days. 50 Should be adequate to last at least five (5) days. 50 Should be adequate to last at least seven (7) days. 20 20 30 40 50 Same as for One Star but fire detectors should be installed. Same as for Three Star but with smoke detectors and sprinklers installed. Same as for Three Star Same as for Three Star 13.0 SAFETY AND SECURITY 13.1 Fire Protection All material in the establishment should be of fire resistant or retardant material. Adequate and appropriate fire fighting equipment should be provided and well maintained, in excellent condition at all times, in accordance with local fire fighting and prevention by-laws.  Fire alarms should be installed;  All staff should be familiar with available 201 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 fire fighting equipment and their use;  Fire drill exercises should be carried out regularly;  Every establishment should have an in- house core fire fighting team;  Statutory fire safety notices should be prominently displayed in guest room and public areas;  The establishment must be insured against fire hazards. 20 30 40 40 40 Same as for One Star Same as for One Star but with high quality materials, fittings and workmanship Same as for Three Star Same as for Three Star but with higher quality materials, fittings and workmanship 10 15 15 20 Same as for One Star Same as for One Star, but with more elaborate rapid response arrangements Same as for Three Star Same as for Three Star, but in addition there should be a functional electronic surveillance system in place. 13.2 Electrical Safety 13.3 Security All electrical installations should be well maintained, in accordance with applicable electrical safety laws. 10 There should be adequate security arrangements including:-  Functional alarm system  Professionally trained and properly equipped personnel, to escort guests to their rooms, where necessary; Precaution Notices should be prominently displayed and legible at all times. 10 10 15 15 20 202 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 13.4 Emergency Power 13.5 Medical Emergency There should be appropriate alternative sources of power in case of failure of main/usual supply. Power should be available for at least 12 hours. Same as for One Star, but power should be available for at least 14 hours, with supply to sensitive areas maintained at all times. Same as for Two Star, but power should be available for at least 18 hours. Same as for Two Star but power should be available for at least 20 hours. Power should be available for 24 hours. 20 30 40 50 Same as for One Star Same as for One Star but with a Resident Clinical Officer and a well furnished clinic. Same as for Three Star but with arrangements for a Doctor on call Properly equipped First Aid Kits, which should include anti-snake venom, serum should be provided, with some staff trained in first aid techniques and a resident nurse, with proper arrangements for rapid evacuation. 60 Same as for Four Star. 20 20 30 40 40 14.0 SUNDRY SERVICES 14.1 Luggage, Lost and Found Room There should be a room for storage of luggage. All lost and found property should be appropriately kept. Same as for One Star. Same as for One Star Same as for One Star Same as for One Star 14. 2 Shoe Shine Should be available. Same as for One Star Same as for One Star. Same as for One Star. Same as for Four Star 10 10 10 10 10 14.3 Room Service 14.4 Laundry Service 10 Should be available on request. 10 Washing and ironing of guest clothes should be provided, with proper storage facilities for Hotel Linen and guest clothes 10 Same as for One Star 10 Same as for One Star but dry cleaning to be arranged, if not available. 10 Same as for One Star but should be available for 18 hours. 20 10 Same as for One Star but should be available for 20 hours. 30 Same as for Two Star Same as for Two Star but with washing, dry cleaning, ironing and pressing services, available. 10 Same as for One Star but should be available for 24 hours. 40 Same as for Four Star There should be a Par stock of at least Three pairs of sheets for each bed. 10 20 20 30 30 203 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 15.0 HUMAN RESOURCE 15.1 Human Resource Policy should be a Human Management There documented Resource Policy specifying:- Terms and conditions of of service; service; Employee reward/incentive scheme(s); In-house and External training programmes 20 Schemes Same as for One Star Same as for One Star Same as for One Star Same as for One Star 20 20 20 20 15.2 Professional Qualifications of Management Staff General management of the should be establishment professionally under qualified person, certified by appropriate national authorities. Same as for One Star 20 20 Same as for One Star 15.3 Departmental Heads Depending on the size and organizational structure of the establishment, there should be at least one suitably qualified and experienced person to assist in the day to day operations. For establishments of 50 rooms and above, each department should be supervised by an appropriately qualified person. 30 The hotel should be supervised by a highly trained and experienced person, assisted by several persons with relevant professional qualifications in their respective fields. Comprehensive in- house training programmes should be in place. 40 Same as for Three Star but with duty manager available at all times. Same as for Four Star but in addition should have a Human Resources Development Manager. It is recommended that all managers of accommodation establishments be members of national and/or international professional bodies. 50 Same as for Four Star It is recommended that all heads of departments from Three Star and above be members of national and/or international professional bodies. Same as for One Star but should be under the supervision of a person suitably trained and experienced in hotel management, assisted by One or more persons with similar training. Continuous training, including in-house programmes should be available. 30 Same as for One Star but each department must be under the supervision of a per son or persons of appropriate training from a recognized institution and experienced, to maintain very good service for guests, at all times. 40 30 50 50 204 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 15.4 Professional Qualifications of Operative Staff 15. 5 Languages 15.6 Health 15.7 Staff Uniforms All operative staff should possess professional qualifications and appropriate experience to maintain satisfactory services for guests, at all times. At least 40% of the staff should posses certified qualifications from recognized institutions. 20 The Manager should have a working knowledge of other internationally recognized languages, in addition to English/French and Kiswahili. 20 Staff should be medically examined regularly, in line with statutory health regulations. 10 Different uniforms for each department kept in good, clean condition, in conformity with safety requirements, should be provided. All staff should have name tags indicating designation. 20 Same as for One Star the proportion of but professionally certified staff should be at least 50% Same as for One Star the proportion of but professionally certified staff should be at least 70% Same as for One Star but of the professionally certified staff should be at least 80% proportion Same as for One Star but professionally staff should be 90% the proportion of certified Appropriate on-job programmes training should be formulated and maintained. 35 45 50 60 Same as for One Star Same as for Four Star. Same as for One Star but the Manager, Assistant Manager and Guest Contact staff should have working knowledge of at least one other of the widely recognized international languages 30 Same as for Three Star but the Manager, Assistant Manager and Guest Contact staff should be able to speak at least one other of the recognized international language 40 20 40 Same as for One Star. Same as for One Star. Same as for One Star. Same as for One Star. 10 Same as for One Star. 10 Same as for One Star, but should be of good quality. 10 Same as for One Star, but of very good quality. 10 Same as for One Star but of superior good quality. 15.8 Personal Grooming All staff should be well groomed, clean in body and attire, at all times. 20 30 40 50 Same as for One Star. Same as for One Star. Same as for One Star. Same as for One Star. 20 20 20 20 20 205 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 15.9 Staff Accommodation 15.10 Dining Facilities Adequate accommodation with proper sanitary facilities should be provided to all staff. The facilities should be commensurate with the standards of the establishment. 30 A Dinning Room of adequate size in relation to the number of staff, well ventilated, lit and functionally furnished, clean and well maintained should be provided. 20 15.11 Recreational Facilities Adequate recreational facilities should be provided. Same as for One Star Same as for One Star Same as for One Star Same as for One Star 30 Same as for One Star. 30 Same as for One Star. 30 Same as for One Star. 30 Same as for One Star. 20 20 20 20 Same as for One Star Same as for One Star Same as for One Star Same as for One Star 10 10 10 10 10 16.0 GENERAL 16.1 ‘Courtesy of Choice’ 16.2 Parking Facilities Smoking and non- smoking zones should be identified and clearly indicated. 20 Adequate parking space, in relation to the number of rooms and in close proximity of the hotel, should be provided. Special parking and access for the disabled/handi-capped should be provided. Same as for One Star Same as for One Star Same as for One Star Same as for One Star 20 20 20 20 Same as for One Star Same as for One Star. Same as for One Star but in addition the surface of the parking space should be well paved, marked and secured. Sufficient and marked walkways should be designated. Same as for Four Star. The number of parking spaces should be in conformity with local/national building code. Covered parking will be an added advantage. 15 15 15 20 20 206 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 16.3 General Stores 16. 4 Service Station/ Garage 16.5 Accommodation Drivers for 16.6 Shopping Facilities Should be adequate providing for separation of different types of merchandise/goods, well ventilated and maintained. Proper shelving and cabinets should be available 20 Functional 10 Depending on the location, adequate accommodation for drivers should be provided with all necessary amenities and in keeping with the general standards of the establishment. The facilities should be commensurate with the standards of the establishment. 20 There should be at least a small boutique or gift shop, selling basic travel requirements and souvenirs. 10 Same as for One Star Same as for One Star, but better organized, both in terms of goods segregation, layout and management Same as for Three Stars Same as for Three Stars 20 Functional 10 Same as for One Star 30 Should be fully equipped 20 Same as for One Star 30 Same as for Three star 30 Same as for Three star 20 Same as for One Star 20 Same as for One Star 20 Same as for One Star 20 Same as for One Star 20 Same as for One Star 20 Same as for One Star. 10 10 10 10 16.7 Entertainment and Recreation Some form of entertainment should be provided. Same as for One Star Same as for One Star but with properly organized and scheduled entertainment, and recreational facilities. Same as for Three Star Same as for Three Star 10 10 10 10 10 207 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 Same as for One Star Same as for One Star. design, 15 Same as for One Star but the facilities, amenities, and quality of materials, structures, and fixtures equipment, should be of good. 15 Same as for Two Star but should not be of less than seventy five (75) square metres. Same as for Four Star 20 Same as for Four Star. Same as for Three Star but with very good landscaping with aesthetic appeal. 20 Same as for Three Star but with a pool of not be of less than one hundred (100) square metres and high standard of design and finish. The water temperature should be regulated 16.8 Outdoor Areas 16.9 Swimming Pool Some landscaping should be done and well maintained, in conformity with local and environmental regulations. 15 Where applicable, a swimming pool of adequate size should be provided and well maintained to ensure safety of swimmers. The pool should have as minimum:- Treatment room and filtration plant  Beds and mattresses  Separate changing rooms for men and women should be provided.  Clear markings to indicate depth at different points  Suitably trained and equipped attendants/Life Guards 20 20 40 50 50 16.10 Insurance 16.11 Health Club The establishment should be covered by public liability insurance and other statutory insurance policies. 30 Optional, but where it exists, it should be well equipped with a suitably trained instructor. Same as for One Star Same as for One Star Same as for One Star Same as for One Star 30 30 30 30 Same as for One Star Same as for One Star but with Steam bath, whirlpool and massage parlour provided. Same as for Three Star Same as for Three Star but with a wider range of luxurious facilities 15 15 20 20 30 END 208 Official Gazette n° 40 of 03/10/2016 EAST AFRICAN COMMUNITY CRITERIA FOR CLASSIFICATION OF HOTELS AND RESTAURANTS TOWN HOTELS SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS 1.0 LOCATION 1.1 Location 1.2 Site and Environment The location of the establishment should be suitable for a Town Hotel. Same as for One Star Same as for One Star, but offering easy accessibility, safety, comfort and tranquility Same as for Three Star. Same as for Three Star. 10 The establishment should be in harmony with the natural and/or built up environment and in conformity with the building and development regulations applicable to the town. 10 20 20 20 Same as for One Star Same as for Three Star Same as for One Star, but the locality and the environment including the out look should be suitable for a hotel of internationally recognizable standards Same as for Three Star, but the locality and the environment including the out look should be suitable for a hotel of high internationally recognizable standards Appropriate authorities in member states should set aside sites suitable for hotel building/ development. Environmental assessment must be done 20 20 40 40 60 209 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 2.0 BUILDING 2.1 Autonomy of Building 2.2 Design and Architectural Features 2.3 Capacity 2.4 Corridors, Staircases, Hallways and Walkways There should be separate and independent access for the hotel guests and for deliveries. Same as for One Star Same as for One Star but all rooms should be approached through a corridor or private passages. Same as for Three Star but in addition it should be semi- detached from other buildings. 60 20 20 50 In conformity with the Building Code and other existing building regulations, modest in style and beauty, and structurally sound. Should be in harmony with the physical built up, natural, social and cultural environment. Same as for One Star but with some claim to beauty and style. Same as for Two Star but the architectural features and general construction of the building and its finish should be of bett standards. 20 30 40 Same as for Three Star but the façade, architectural features, construction and finish of the building in relation to the environment should be of high standard, durable, safe and well maintained. 50 Same as for Four Star but in addition the whole building should be completely detached from other buildings. 90 Same as for Four Star but should have elegant and distinctive features of a hotel of very high internationally recognizable standards and should have added functionality, safety, security and conducive to relaxation. 60 Same as One Star. Same as for One Star Same as for One Star. Same as for One Star. 10 Same as for One Star. 10 Same as for One Star but good finish and with decoration. 10 Same as for Three Star but with high quality finishes, decoration and good maintenance. 10 Same as for Four Star but elegantly made with very high quality finish. The hotel should have at least ten (10) lettable accommodation units 10 Should allow easy passage and be well lit. Side railings should be provided and there should be a gentle slope for stair cases. Should be well maintained, and protected from rain. 10 10 20 30 3..0 FRONT OFFICE 3.1 Reception Area An appropriate area suitably designed for receiving of guests should be available. Same as One Star. Same as for One Star but a separate concierge service area should be provided. Same as for Three Star but customer service/public relation area should be provided to assist guests. 40 10 10 30 40 210 40 Same as Four Star. SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 3.2 Information Services Appropriate and relevant guest information should be available, including:-  Tourism service providers;  Emergency and fire exit procedures etc. should be provided.  Literature covering services, internal telephone directory and Tariffs, and menus should be provided.  Special notice regarding the hotel lien should be displayed. All information should be in English/French, Kiswahili, and at least one other internationally recognizable language. Same as One Star Same as for One Star but with wider and varied information which include health, social and religious gatherings. Same as for Three Star. Same as Three Star. 30 30 30 20 20 3.3 Hours of Service Should be twenty four (24). Same as for One Star. Same as for One Star. Same as for One Star Same as for One Star 3.4 Paging Systems 3.5 Safe Deposit Service 3.6 Foreign Exchange Services 20 A simple, functional paging system should be available 10 Should be available, in the proportion of at least one box for every five rooms. 20 exchange Foreign services should be provided. 10 20 Same as for One Star. 10 Same as for One Star. 20 Professional discrete paging system should be used. 20 Individual safe deposit box should be provided in the guest rooms. 20 Same as for Three Star. 20 Same as for Three Star 20 Same as for Three Star. 20 Same as for Three Star. 20 40 40 40 Same as for One Star Same as for One Star Same as for One Star Same as for One Star 10 10 10 10 There should be sufficient arrangement for the safe keeping of large valuables. 211 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 3.7 Concierge Services 3.8 Languages Adequate number of bellboys should be available for twenty four (24) hours a day. 10 Front office staff should be able to communicate English/French and Kiswahili. Same as for One Star Same as for One Star Same as for Three Star, but with doorman available. Same as for Four Star 20 Same as for Three Star 20 Same as for Three Star. 10 Same as for One Star 10 Same as for One Star but the head of department and some staff should be able to communicate at least one foreign internationally recognized language in addition to English/French and Kiswahili. 20 10 10 20 20 3.9 Communication Services Should be available and include at least telephone and postal services. Same as for One Star Same as for One Star but should include a Business Center and Internet services. Same as for Three Star but with fully equipped and spacious Business Center. Same as for Four Star 20 20 30 40 40 4.0 LOBBY/LOUNGE/PUBLIC AREA(S) 4.1 Lobby/Lounge/ Public Areas Should be available, modest in design, functional and in line with applicable Building Code Same as for One Star, but with better design. Same as for Two Star but exclusively designed for and used by guests. Same as for Three Star but with excellent design, material, workmanship, elegant finish and high degree of luxury. Same as for Four Star but with very high degree of luxury, ambiance and beauty. 10 15 30 40 20 4.2 Size of Lobby/Lounge Should be proportionate to the capacity of the establishment. Same as for One Star Same as for One Star Same as for One Star but should be more spacious. Same as for Four Star 10 10 10 20 20 212 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 4.3 Amenities and Accessories 4.4 Décor 4.5 Regulation of Temperature 4.6 Floors, Walls and Ceilings Should be adequate. The size and range of amenities and accessories should be proportionate to the size of the hotel and the needs of customers, including the disabled. 10 Should be adequate, functional, simple, blending with the natural and cultural environment, of good quality and well maintained 10 Where applicable, adequate natural ventilation, and/or sufficient mechanical ventilation should be provided Same as for One Star, but should be of wider range and quality. Same as for Two Star, but in addition reading and writing materials should be available. Same as for Three Star but should be of greater range, very high quality, excellent condition, very comfortable and well upholstered. Same as for Four Star but generously furnished with highest standards in quality and attention to detail, comfort and elegance 20 30 Same as for One Star but of recognizable theme/concept. Same as for Two Star but should be of higher quality. 40 50 Same as for Three Star but should be of much higher quality and luxurious. Same as for Four Star but offering a distinctively greater quality. 20 30 40 50 Same as for One Star Same as for One Star but with quality fixtures and fittings Same as for Three Star but with high quality air conditioning systems Same as for Four Star 30 30 35 Same as for One Star but all materials and finish should be of better quality. Same as for Two Star, but should be of high quality materials and excellent finish. Should be of good quality, permanent and impervious material and well maintained, reflecting high standards of cleanliness with proper attention to hygiene. 20 30 40 50 40 Same as for Three Star but with a degree of luxury in the quality, materials, design, workmanship and finish. 40 Same as for Four Star but with highest standard of palatial elegance and quality. 60 Same as for Four Star. 4.7 Lighting Should be adequate natural and/or artificial illumination Same as for One Star but with better quality fittings. Same as for Two Star but the fittings should be tasteful to provide a pleasant ambiance. Same as for Three Star but with very high quality standards of fittings and finish. 10 20 30 40 40 213 Official Gazette n° 40 of 03/10/2016 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS 4.8 Telephone Facilities Public telephone services should be available. Same as for One Star but with adequate and functional internal communication system. Same as for Two Star, but should include direct dialing. Same as for Three Star. Same as for Three Star. 4.9 Refreshments 10 Should be available and easily accessible for at least 16 hours a day. 20 Same as for One Star. 30 Same as for One Star but should be available for 24 hours. 30 Same as for Three Star 30 Same as for Three Star 10 10 20 20 20 Same as for One Star Same as for One Star but minimum size should not be less than an aggregate of 1 sq. m. per guest bed. Same as for Three Star but minimum size should not be less than an aggregate of 1½ sq. m. per guest bed. Same as for Four Star but minimum size should not be less than an aggregate of 2 sq. m. per guest bedroom. 4.10 Minimum Size of Public Rooms Minimum size of lobby/lounge, bar and covered terraces should be as per the building code but in any case not less than an aggregate of ½ sq. m. per guest bed. 30 5.0 FUNCTION ROOMS: (Briefing, Conferences, Banquets etc.) 5.1 Features and Facilities Same as for One Star. At least One multi- purpose room with good furniture to match the general standard of the hotel. 30 40 50 60 Same as for Four Star but of very high quality audiovisual and internet facilities. At least One large room of not less than 75 sq. m. comfortably furnished, sound proofed, and well maintained. Same as for Three Star but with at least One large room of not less 75 sq. m. and at least Two smaller Ones, both carpeted, well lit and maintained. High quality furniture furnishings and fittings. Acoustically sound decoration in addition, fully equipped with public address system. 20 20 40 60 70 214 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 6.0 RESTAURANT(S) 6.1 Features and Facilities 6.2 Fittings, Furniture, Equipment and Accessories At least One restaurant, well furnished, ventilated, lit and maintained. Total seating capacity should be at least 30% of the bed capacity. 20 Should be adequate, functional, comfortable, clean appropriate, of good quality, taking into consideration the needs of Children, Disabled/ Handicapped persons. Same as for One Star 20 Same as for One Star but all of better quality. Same as for One Star, but the seating capacity should be at least 40% of the bed capacity. Same as for Three Star but with at least two restaurants plus a coffee shop. Total seating capacity should be at least 80% of the bed capacity. Same as for Four Star but with a minimum of two restaurants offering different cuisine and services. Rich a la carte Menu should be available. 40 60 70 Same as for two Star but all should be of superior quality Same as for Three Star but luxurious and more elegant. Same as for Four Star but distinctively luxurious and elegant 40 50 60 70 80 6.3 Interior Décor Should be modest, of good quality and functional, with harmony of colours. Same as for One Star but of better range and quality Same as for Two Star but of wider range, higher quality and comfort Same as for Three Star but should be more comfortable, of very high quality and in excellent condition Same as for Four Star but generously furnished, with attention to detail, comfort and elegance 6.4 Floors, Walls and Ceilings 20 Woodwork and fittings should be of good quality materials and in good condition. 30 40 50 60 Same as One Star Same as for One Star but with walls, floors, ceiling and fittings of very good quality materials and finish. Same as for Three Star but of very high quality materials and finishing. If wall to wall carpeting is used, this should be very well fitted and maintained. Same as for Four Star but should be of excellent quality, design and finish. Carpets where provided should have synthetic content not exceeding 20%. All other material to be flame/fire proof. 6.5. Menu 20 20 40 50 Priced menu cards should be available with a modest selection of local and international dishes with at least three courses and a beverage list. 20 Same as for One Star but with better quality presentation and choice. Same as for Two Star but with at least a four course menu and wider selection of dishes and beverages. 20 Same as for Three Star but with superior quality cuisine, wide choice of both a la carte and table d’hôte of at least five courses and a rich bar and wine list. 40 30 215 60 Same as Four Star, but featuring excellent cuisine and very rich bar and wine list. 50 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 6.6 Lighting 6.7 Service Stations 6.8 Regulation of Temperature 7. 0 BAR(S) 7.1 General Features and Facilities 7.2. Floors, Walls, Ceilings and Decorations 7.3 Lighting Should be adequate, natural and/or artificial, with level of artificial illumination controllable. Same as for One Star but light fittings should be of better quality Same as for Two Star but lighting and fittings should be tasteful to provide a pleasant ambiance Same as for Three Star but with very high quality standard of fittings and finish Same as for Four Star 20 Should be well appointed and proportional to seating capacity. 10 Where applicable, adequate natural ventilation, and/or sufficient mechanical ventilation should be provided 30 Same as for One Star. 40 Same as for One Star 50 Same as for One Star. 50 Same as for One Star 10 10 10 10 Same as for One Star Same as for One Star but with quality fixtures and fittings Same as for Three Star but with high quality air conditioning systems Same as for Four Star 30 30 35 40 40 Same as for One Star. At least One bar should be conveniently located near the dining room and /or lounge, or may be part of the restaurant. 10 10 Woodwork and fittings should be modestly decorated, of fine finish, functional and well maintained. Same as for One Star but with more attractive decoration, tasteful finish and design. Same as for One Star but more spacious with better ambiance. Facilities to prepare non- stocked refreshments should be provided. 30 Same as for Three Star but will be elegant, spacious and provide facilities of internationally recognizable standards. Same as for Three Star but with a higher degree of creativity, ambiance and comfort. 40 50 Same as for Two Star but with very high quality finish. Same as for Three Star but with excellent design and finish offering a higher degree of comfort. Same as for Four Star but with luxurious finish and décor. 10 20 30 Should be adequate, natural and/or artificial, with level of artificial illumination controllable. Same as for One Star but light fittings should be of better quality 20 30 Same as for Two Star but lighting and fittings should be tasteful to provide a pleasant ambiance 40 216 50 Same as for Three Star but with very high quality standard of fittings and finish 70 Same as for Four Star 50 50 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 7.4 Regulation of Temperature 7.5 Furniture and Equipment Where applicable, adequate natural ventilation, and/or sufficient mechanical ventilation should be provided 20 Should be adequate, modest, comfortable and of good quality. An ice- making machine of adequate capacity and a double bowl sink with bottle brush, hot and cold running water are essential. Same as for One Star Same as for One Star but with quality fixtures and fittings Same as for Three Star but with high quality air conditioning systems Same as for Four Star 20 Same as for One Star but should be of better quality. 25 Same as for Two Star but should be of distinctively higher quality, offering greater comfort. 30 Same as for Three Star, but with a touch of luxury. 30 Same as for Four Star. 20 30 40 60 60 7.6 Beverage Cooling Systems Adequate refrigeration /cooling should be available and storage of wines should be done professionally. Same as for One Star Same as for One Star but with extensive and varied cooling systems to meet demand of various storage and cooling requirements. Same as for Three Star Same as for Three Star 20 20 30 30 30 7.7 Glassware Stocks should be adequate and appropriate for service of different drinks. Same as for One Star but should be of better quality. Same as for Two Star but should be of high quality and design. Same as for Three Star but should be of excellent quality in design and finish. Same as for Four Star 10 20 30 40 40 7.8 Selection of Drinks and Snacks Adequate variety of local and international beverages, wines, and snacks should be available. Same as for One Star but with wide variety and choice Same as for Two Star but with a wider selection of beverage, wines, and snacks. Same as for Three Star but with premium internationally re- known brands available. Same as for Four Star but with an extensive selection of premium brands. 10 20 30 40 50 217 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 8 .0 KITCHEN(S) 8.1 Size 8. 2. Relation to Restaurant 8.3. Flow of Food Service 8.4 Organization of the Kitchen 8.5 Equipment of Kitchen Area including food stores and pantry should be in proportion to the capacity of the establishment, but shall not be less than half sq. m. per guest bed. 40 Should be on the same floor as the restaurant/dining room and open directly into the same via airlocks. 20 There should be two independent access ways to facilitate one way movement between the preparation area and the restaurant/dining room. 30 There should be visible segregation in terms of working areas for cleaning, preparation of meats, vegetables, fish, poultry and pastries. 15 Work tops should be of none rusty impervious materials, and should include an adequate number of sinks, with hot and cold running water. Basic utensils, tools and cooking equipment should be provided. All should be of good quality and be kept in good and clean condition. 40 Same as for One Star. Same as for One Star. Same as for One Star but area per guest bed should be ¾ sq. m. for hotels with more than 100 beds. Same as for Four Star. 40 40 60 60 Same as for One Star. Same as for One Star, but if the kitchen is on another floor, separate food lift(s) should be provided. Same as for Three Star. Same as for Three Star. 20 40 40 40 Same as One Star Same as for One Star. Same as for One Star. Same as for One Star 30 30 30 30 Same as One Star but with different and appropriate working areas for preparation of meats, vegetables, fish, poultry and pastries. 25 Same as for One Star. Same as for Two Star but highly organized and departmentalized Same as for Three Star but with sections clearly labelled. Same as for Four Star but labelled and screened off where applicable. 30 40 50 Same as for One Star, but each section should be provided with appropriate tools. Same as for Three Star but with high quality tools. As for Four Star but with very high quality tools. 40 60 70 80 218 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 8. 6. Hand Wash Basins 8.7. Ventilation 8.8 Waste Collection and Storage 8.9. Drainage Same as for One Star Same as for One Star. Same as for One Star Same as for One Star Adequate and separate hand wash basins, with at least one located at the entrance, all hygienically controlled, with hot and cold running water, and soap dispensers should be provided. Hygienic means of hand drying should be provided. 20 20 20 20 20 Adequate and efficient natural and/or mechanical ventilation/fume and hot air extraction should be provided. 40 There should be sufficient number of separate waste bins preferably for glass, organic and non-organic material with tight fitting covers, protected from weather and animals. All bins should be lined with appropriate waste bags. Waste must be collected from the kitchen, on a regular basis. 30 All drains in and around the kitchen should be covered and connected to the drainage system of Same as for One Star Same as for One Star Same as for One Star Same as for One Star 40 40 40 40 Same as One Star Same as for One Star Same as for One Star Same as for One Star 30 Same as for One Star 30 Same as for One Star 30 Same as for One Star 30 Same as for One Star 219 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 8.10 Floors, Walls, and Ceilings 8.11 Food Storage the building via a grease trap. In areas where there is no sewage system, it should be connected to the soakage pit. All to be maintained in good working condition, at all times 30 Should be of impervious materials, non-corrosive and non-slip, conducive to easy cleaning. All should be of good workmanship and finish. Excellent levels of hygiene should be observed. Floors should have a gentle slope towards the drainage point and the junction between all vertical and horizontal surfaces should be coved 20 Should be adequate, providing for separation of perishables and non- perishables, well ventilated and maintained in hygienic condition. Built in facilities for refrigeration, shelving, pallets and cabinets should be available. 40 30 Same as for One Star 30 Same as for One Star but with high quality materials and finish. 30 Same as for Three Star 30 Same as for Three Star 20 40 Same as for One Star Same as for One Star but should have separate compartments for various foodstuffs. 40 40 Same as for Three Star Same as Three Star. 40 8.12 Lighting Should be adequate, natural and/or artificial, with level of artificial illumination controllable. Same as for One Star but light fittings should be of better quality 10 15 60 Same as for Two Star but lighting fittings should be tasteful to provide a pleasant ambiance 20 60 60 Same as for Three Star but with very high quality standard of fittings and finish Same as for Four Star 25 25 220 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 9.0 GUEST ROOMS 9.1 Minimum Size 9.2. Regulation of Temperature Minimum size of bedrooms should be 12 sq. m. 20 Adequate natural ventilation, where openable window area is not of less than 20% of floor area and/or sufficient mechanical air conditioning should be provided, so as to maintain a temperature range for the comfort of the guests Minimum size to be 12 sq.m. Minimum size to be 15 sq.m. Minimum size to be 20 sq.m. Minimum size to be 25 sq.m. 20 Same as for One Star 30 Same as for One Star but with quality fixtures and fittings 40 Same as for Three Star but with high quality air conditioning systems 50 Same as for Four Star 9.3. Balconies/ Terraces 9. 4. Fittings, Furniture and Equipment 30 Not essential 30 Not essential Same as for One Star but of high quality. Every room should be fitted with a clean and comfortable bed of not less than 190 cms x 90 cms. Mattress should not be less than 15 cms thick with two matching pillows. High density foam rubber, cotton and other high quality materials are recommended 35 At least 50% of the rooms should have balconies. 20 Same as for Two Star but should include a computer data point/hotspots. 40 At least 75% of the rooms should have balconies. 30 Same as for Three Star but with valet services and coffee tray provided. Mini bar should be provided, on request 40 All rooms should have balconies. 40 Same as for Four Star but offering a high degree of luxury. 221 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 .  A wardrobe in each room with at least six hangers, two chairs, one table, and bedside mat/rug should be provided.  Waste paper baskets, luggage and shoe rack should be provided.  All lamps should be shaded  TV and telephone should be available. 30 40 50 60 70 Same as for One Star but should be of high quality. Same as for Two Star but of significantly higher quality. Same as for Three Star but should be of much higher quality. Same as for Four Star but with a higher degree of luxury. 9. 5 Furnishings and Linen Soft furnishing and curtains should be at least of the ratio of a window to curtain of 1:2 ½ with length of 5 cm. above the floor.  Should be well designed, in harmonized colour scheme.  Beddings should be of good cotton or linen fabric. Every bed should have appropriate size of bed sheets, which can be tucked in. All beds should have under- blankets, two bed sheets and top blanket or duvet with appropriate pillows.  Mosquito net covering the entire bed and long enough to reach the floor.  Appropriate curtains and upholstery 222 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 9.6 Change of Linen 9.7. Décor 9.8 Floors, Walls And Ceilings 9.9 Lighting should be of good quality, finish and well maintained. 30 Should be changed after every two nights of use or with every new guest. 40 Same as for One Star 50 Same as for One Star 60 Should be changed daily or as requested by the guest 70 Same as for Four Star 20 20 20 30 30 Should be of good quality, conforming to the social and cultural environment with harmony of colours and well maintained. 20 Should be of good finish and well maintained. Carpets where applicable, should be professionally fitted, with a good under lay and should be clean at all the times. Doors and windows should be of quality material. 20 Openable window area should not be of less than 20% of floor area. There should be adequate natural lighting. One light fixture for each bed, in addition to the general illumination. Bedside switch and emergency lighting, should be provided. 20 Same as for One Star but tastefully presented. Same as for Two Star but with a wide range of decorations. Same as for Three Star but with a higher degree of sophistication Same as Four Star, but evidently more luxurious. 30 40 50 60 Same as for One Star Same as for One Star but with high quality material used. Same as for Three Star but with a luxury touch in material, workmanship and finish. Same as for Four Star but of exceptionally high quality material and finish. 20 Same as for One Star 30 Same as for One Star but with additional light fixtures over the dressing table mirror. Portable or other light fixtures suitable for reading, writing, etc. should be provided. 40 50 Same as for Three Star but with high quality fittings. Same as for Four Star but with much higher quality fittings. 20 30 40 50 223 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 9.10 Sound Proofing 9.11 Information In Bedrooms 9.12 Bedroom Communication System Well sound proofed rooms, for the comfort and privacy of guests. 30 Literature covering services, internal telephone directory and Tariffs, menus, emergency and fire exit procedures, etc., should be provided. Special notice regarding hotel lien and liabilities should be well displayed. All information should be provided in Kiswahili, English/French and at least one other internationally recognizable language. 20 An electric bell, light signal or telephone should be provided in every room for internal communication Same as for One Star Same as for One Star. Same as for One Star. Same as One Star. 30 Same as for One Star 30 Same as for One Star. 30 Same as for One Star 30 Same as for One Star 20 Same as for Three Star but with extensions provided in bathrooms. 20 Same as for Four Star. 20 Same as for One Star 20 Same as for One Star but in addition, the following should be provided:-  Internal telephones which can be connected to external network, through the hotel switchboard, or direct dial.  Computer data points/hotspots 10 10 30 40 40 9.13 Room Designation Should be numbered, lettered or otherwise designated with clear signage. Same as for One Star Same as for One Star but in good quality fittings. Same as for Three Star but of better quality. Same as for Four Star but of excellent finish. 10 10 20 30 40 224 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 9.14 Room Security 9.15 Supplies in Bedrooms The main door and windows should be of good quality weather resistant material and fitted with secure locks/locking system, providing maximum privacy and security should be installed. 20 Approved and sealed bottled drinking water should be supplied daily. Bedside rug for each guest, “Do Not Disturb” sign, stationery, waste bin, appropriate insect repellent, laundry bags, air-freshening supplies and water glasses should be provided. Same as for One Star Same as for One Star, but with higher quality fittings Same as for Three Star, but provision for double locking system and door lens. Same as for Four Star, but with a functional electronic surveillance systems 20 Same as for One Star but all items should be of good quality. 30 40 50 Same as for Three Star, but with flowers, chocolates, sweets and fruits in season. Same as for Four Star Same as for Two Star. In addition, hot water bottle, extra pillows, duvet/ blanket, tea/coffee tray, and assorted tissue paper, Shoe bags, shoe shining pads, sewing kits and bedroom slippers, should be provided 20 40 30 50 60 10.0 GUEST BATHROOM(S) 10.1 Bathroom(s) Should be ensuite to each guest room Same as for One Star Same as for One Star Same as for One Star Same as for One Star 10.2. Size 30 Bathroom/WC of not less than 3½ sq. m. 30 Same as for One Star. 10.3. Fittings, Equipment, and Amenities 10 Same as for One Star but with a large mirror. 10 Should be modest, functional and include a shower and/or bath tub with mixer and splash guard hanging naturally into the shower tray, WC, toilet paper holder, hand wash basin with hot and cold water, a reasonably 30 Same as for One Star, but should be of not less than 5 sq.m. 30 Same as for Three Star but of not less than 6 sq.m. 30 Same as for Four Star but should be more spacious. 20 30 40 Same as for Three Star but all equipment should be of high quality, with Arabic shower provided Same as for Four Star but with hair dryers and telephone extensions. More grab rails and facilities for disabled/ handicapped and senior citizens should be provided. Same as for One Star but should include an efficient mechanical air extraction system and a larger mirror. Indirect light fittings are recommended. Built-in bath tubs should be at least 160 cm. long. 225 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 sized mirror, towel rail, grab rail, clothes hook or hanger, and non-slip shower tray. 30 Good impervious non- slip materials should be used. The materials used to cover the walls should be at least up to a height of 2.5 metres from the floor. 40 Same as for One Star but with better workmanship and finish. 60 Same as for Two Star, but with higher quality materials. 70 Same as for Three Star, but with superior quality materials. 90 Same as for Four Star. 10 20 30 40 40 Should be adequate, of good quality material in good condition, and changed daily. Bath mat of modest material should be provided 10 Should provide adequate illumination suitable for different bathroom uses. There should be effective natural and artificial ventilation. 20 Shaver outlets should be provided in every bathroom, indicating the voltage supply. Appropriate sockets should be provided. Same as for One Star 10 Same as for One Star but with improved materials, fittings, workmanship and finish. Same as for One Star but of bigger size and better quality including a face towel and a bathrobe. Same as for Three Star but the bath towel should not be of less than 80cm x 150cm and should be of higher quality material, Same as for Four Star, but should be of a much higher quality. 20 30 Same as for Two Star but of better quality. Same as for Three Star but with superior quality fittings. 40 Same as for Four Star 30 40 50 50 Same as for One Star. Same as for One Star, but should be of superior quality. Same as for Three Star Same as for Three Star. 10.4. Floors, Walls and Ceilings 10.5 Towels and Bathrobes 10.6 Lighting and Ventilation 10.7 Shaver Outlets and Sockets 10 10 20 20 20 10.8 Supplies in Bathrooms The following should be supplied in each Same as for One Star Same as for One Star but with addition of Same as for Three Star Same as for Three Four Star the quality and 226 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 10.9 Sanitization bathroom: Ashtray, sanitary bin, soap and toilet paper, a water glass per guest and toiletry tray or basket provided. 10 Bins, WC, hand wash basins, bath tub and shower tray should be sanitized with appropriate detergents and chemicals daily. sanitary bags, paper tissues and cotton pads. range should reflect a degree of luxury. 10 Same as for One Star. 20 Same as for One Star. 20 Same as for One Star. 30 Same as for One Star. 20 20 20 20 20 11.0 SUITES 11.1 Size Not essential Not essential 11.2 Regulation of Temperature Not applicable Not applicable 11.3 Facilities and Amenities Not applicable Not applicable Where Suites are provided, the minimum size should be 24 sq. m. Same as for Three Star Same as for Three Star, but with more spacious rooms of palatial proportions with all prerequisite internationally recognizable standards. 30 40 Same as for Three Star but with quality fixtures and fittings Same as for Four Star but with high quality air conditioning systems 30 Adequate natural ventilation, where openable window area is not of less than 20% of floor area and/or sufficient mechanical air conditioning should be provided, so as to maintain a temperature range for the comfort of the guests. 30 35 Same as Three Star but mini bar should well stocked. Room service menu, valet services and coffee/tea maker should be provided. Mini bar should be 227 40 Same as for Four Star. SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 11.4 Balconies/ Terraces 11.5 Fittings and Furniture Not applicable Not applicable Not applicable Not applicable 11.6 Décor Not applicable Not applicable 11.7 Furnishings and Linen Not applicable Not applicable available. Room service should be provided on 24 hour basis. 40 Should have a terrace or balcony 30 Quality dinning table with at least Four chairs; a dressing table, full length mirror, a lounge, a coffee and study tables, and computer data points should be provided. 50 50 Same as for Three Star 50 Same as for Three Star 30 Same as for Four Star 30 Same as for Three Star but with appropriate study facilities, and an easy chair. All the furniture and fittings should be of internationally recognizable quality. 70 70 Appropriate and quality decorations should be provided. Same as for Three Star but they should be tasteful and elegant. Same as for Four Star but with a touch of luxury. 40 50 60 Same as for Three Star but should be of excellent quality materials and fittings. Same as for Four Star but materials and fittings should more luxurious. Soft furnishing and curtains should be at least of the ratio of a window to curtain of 1:2 ½ with length of 5 cm. above the floor.  Should be well designed, in harmonized colour scheme.  Beddings should be of good cotton or linen fabric. Every bed should have appropriate size of bed sheets, which can be tucked in. All beds should have under- blankets, two bed 228 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 sheets and top blanket or duvet with appropriate pillows.  Mosquito net covering the entire bed and long enough to reach the floor.  Appropriate curtains and upholstery should be of good quality, finish and well maintained. 50 60 70 11.8 Lighting Not applicable Not applicable 11.9 Sound Proofing Not applicable Not applicable 11.10 Information In Suites Not applicable Not applicable Openable window area should not be of less than 20% of floor area. There should be adequate natural lighting. One light fixture for each bed, in addition to the general illumination. Bedside switch and emergency lighting should be provided. Additional light fixtures over the dressing table mirror and portable or other light fixtures suitable for reading, writing, etc. should be provided. 40 Well sound proofed for comfort and privacy of the guest. 30 Literature covering services, internal telephone directory 229 Same as for Three Star. Same as for Three Star. 40 Same as for Three Star 40 Same as for Three Star 30 Same as for Three Star 30 Same as for Three Star concerning Information travel services directory covering such aspects SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 11.11 Communication Systems Not applicable Not applicable 11.12 Supplies Not applicable Not applicable in Suites as excursion tours, postal services, business centres should be provided. 20 20 Same as for Three Star but with telephone extensions provided in all rooms of the Suite. Same as for Four Star but with internet facilities provided on request. and Tariffs, menus, emergency and fire exist procedures, etc., should be provided.  Special notice regarding hotel lien and liabilities must be well displayed. All information should be provided in Kiswahili, English/French, and at least One other internationally recognizable language. 20 An electric bell, light signal or telephone should be provided in every room for internal communication. In addition, the following should be provided:-  Internal telephone connected to external network through the hotel switchboard, or direct dial.  Computer data points/hotspots 30 40 50 Same as for Three Star but with a high quality assortment of supplies Same as for Four Star. In addition, all the utensils, tools and accessories should be of very high quality. Approved and sealed bottled drinking water supplied daily, bedside rug per guest, “Do Not Disturb” sign stationery, waste bin, appropriate insect repellent, ash trays, laundry bags, air freshening supplies, 230 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 11.13 Change of Not applicable Not applicable Linen 11.14 Room Security Not applicable Not applicable water glasses, match boxes, and flowers supplied. Tea/coffee tray together with good quality kitchenette utensils, cutlery and crockery should be supplied. 50 60 70 Linen should be changed daily or at the convenience of the guests. Same as Three Star Same as for Three Star 10 10 10 Same as for Three Star Same as for Three Star but with functional electronic surveillance systems The main door and windows should be of good quality weather resistant material and fitted with secure locks/locking system, providing maximum privacy and security should be installed. 15 15 20 11.15 Bathroom Not applicable Not applicable Size Should be not less than 10 sq.m. 11.16 Bathroom Not applicable Not applicable Fittings and Equipment 70 Should have good quality shower mixers, W.C., bidet/ Arabic shower, hand wash basin with a wide top, wall to wall mirror, spacious bath tub, at least three towel rails, amenity tables, hair 231 Same as for Three Star but should be spacious enough to accommodate a separate bath tub and shower cabin. 90 Same as for Three Star but should also have a shaver magnifying mirror and a shower cubicle. All should be of very high quality. Same as for Four Star 90 Same as for Four Star but with palatial proportions. SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 11.17 Bathroom Supplies Not applicable Not applicable 11.18 Bathroom Not applicable Not applicable Floors, Walls and Ceilings 11.19 Towels and Bathrobes Not applicable Not applicable dryers and telephone. All should be of high quality. 50 There should be good quality assorted and well stocked toiletry kit. Good quality toilet paper tissues, sanitary bin, two water glasses, robes bathroom rug, shower caps, non-slip rug and slippers, should be provided. 60 Same as for Three Star but should also have a shaver magnifying mirror and a shower cubicle. 80 Same as for Four Star but luxurious amenity kit and toiletries should be provided 20 30 40 Good impervious non- slip materials should be used. The materials used to cover the walls should be of at least 2.5 metres from the floor, and be of good quality, design, workmanship and finish. 30 A minimum of two sets of high quality towels comprised of bath, hand, and face towels, changed on a daily basis, should be provided. Same as for Three Star but of very high quality material, design, workmanship and finish. Same as for Four Star, but with luxurious interior design, excellent materials, workmanship and finish. 40 Same as for Three Star but of much higher quality and a bathrobe provided. 50 Same as for Four Star but of superior quality. 30 40 50 232 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 11.20 Bathroom Not applicable Not applicable Lighting and Ventilation Same as for Three Star but with superior quality fittings and finish. Same as for Four Star but the design and finish of fittings should reflect a much higher degree of luxury. Appropriate number of lights, One of them being above the mirror should be available for general illumination of the bathroom. Excellent and efficient natural ventilation and mechanical air extraction system should be installed.  Electrical lighting should be of sufficient wattage.  Adequate socket outlets, indicating voltage should be provided. 11.21 Shaver Not applicable Not applicable Outlets and Sockets 40 50 60 High quality sockets and shaver outlets, indicating voltage should be provided. Same as for Three Star, but should be of superior quality and sufficient wattage. Same as for Four Star 20 30 30 12.0 HYGIENE AND SANITATION 12.1 Guest Cloakrooms Good impervious non- slip material should be used for floors and walls. The materials used to cover the wall should be up to a height of not less than 1½ metres from the floor.  Cloakrooms should be conveniently located to public areas, properly ventilated and well lit;  Gender privacy should be assured and clearly indicated; Same as for One Star Same as for One Star but in addition fresh flowers or indoor plants should be provided. Same as for Three Star but in addition a well equipped powder room should be provided. Same as for Four Star 233 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016  All doors should be fitted with appropriate locks;  All toilets should be clean and functional;  The following should be provided and maintained:- - Soap dispenser with soap, - Disposable tissue, and/or electric hand drier - A hand wash basin - Running hot and cold water. - Toilet paper - Sanitary bin with liner and lid. - Mother and child facilities - Coat hangers/hooks  Facilities for the Disabled/handi-capped;  Individual urinals with running water and drainage should be available.  Toilets should follow the township buildings code  The entrance to the cloakrooms from adjacent rooms should have air locks. 30 Should be sufficient in relation to the number of staff, in line with the Building Code and health regulations. Should be clean and well 12.2 Staff Changing/ Wash Rooms 30 50 60 60 Same as for One Star Same as for One Star Same as for One Star Same as for One Star 234 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 maintained at all times.  Should be provided with sufficient toilets, showers and individual lockers.  Gender separation and privacy should be observed;  Facilities for the Disabled/handicapped should be provided Amenities should be in keeping with standards of the establishment. 30 Facilities should meet the local health standards and environmental protection regulations. 30 30 30 30 Same as for One Star Same as for One Star Same as for One Star but with evidence for professional handling Same as for Four Star but with a higher display of professionalism 20 20 20 25 30 Same as for One Star Same as for One Star Same as for One Star Same as for One Star Drainage should be connected to the sewage disposal of the town, where applicable. Where there is no sewerage system, the disposal should be in line with the Building Code and health regulations. 12.3 Refuse Storage and Disposal 12.4 Sewerage 30 30 30 30 30 12.5 Vermin Proofing 12.6 Water Supply The premises should be fumigated regularly in accordance with health regulations and properly protected against vermin 20 There should be consistent supply of safe water conforming to local Same as for One Star Same as for One Star Same as for One Star Same as for One Star 20 20 20 20 Same as for One Star Same as for One Star Same as for One Star Same as for One Star 235 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 and WHO standards. Water from private sources should be regularly treated and appropriately certified by competent National Authority 20 20 20 20 20 12.7 Water Storage Should be adequate to last for at least two (2) day, in case of supply breakdown. Same as for One Star Should be adequate to last for at least three (3) days. Should be adequate to last for at least five (5) days. Should be adequate to last for at least seven (7) days. 20 20 30 40 50 Same as for One Star but fire detectors should be installed. Same as for Two Star but with smoke detectors and sprinklers installed. Same as for Three Star Same as for Three Star 13.0 SAFETY AND SECURITY 13.1 Fire Protection All material in the establishment should be of fire resistant or retardant material. Adequate and appropriate fire fighting equipment should be provided and well maintained, in excellent condition at all times, in accordance with local fire fighting and prevention by-laws. Fire alarms should be installed; All staff should be familiar with available fire fighting equipment and their use; Fire drill exercises should be carried out regularly; Every establishment should have an in-house core fire fighting team; Statutory fire safety notices should be 236 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 13.2 Electrical Safety 13.3 Security prominently displayed in guest room and public areas; The hotel must be insured against fire hazards. 20 All electrical installations should be well maintained, in accordance with applicable electrical safety laws. 10 There should be adequate security arrangements including the following:- a functional alarm system connected to external rapid response system; Adequate, properly trained and equipped security personnel. 30 Same as for One Star 40 Same as for One Star but with high quality materials, fittings and workmanship 40 Same as for Three Star 40 Same as for Three Star but with higher quality materials, fittings and workmanship 10 15 15 20 Same as for One Star Same as for One Star, but with more elaborate rapid response arrangements Same as for Three Star Same as for Three Star, but in addition there should be a functional electronic surveillance system in place. 20 30 13.4 Emergency Power There should be appropriate alternative sources of power, in case of failure of main supply. 20 Same as for One Star. 30 40 Same as for One Star but with standby generator providing basic lighting in essential and public areas Same as for Three Star but with standby generator sufficient to provide lighting in all areas of the hotel. Same as for Four Star but with cold rooms, water pumps and air conditioners connected to emergency power back up system 10 10 20 30 40 13.5 First Aid Adequate Aid Kits should be provided, with some of the staff on duty trained in its application techniques. Same as for One Star Same as for One Star but with a Doctor on call. Same as for Three Star Same as for Three Star. Where necessary a Clinical Officer/Nurse should be available. 10 10 20 20 20 237 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 14.0 SUNDRY SERVICES 14.1 Luggage, Lost and Found Room There should be a room for storage of luggage. All lost and found property should be appropriately kept. Same as for One Star. Same as for One Star Same as for One Star Same as for One Star 14. 2 Shoe Shine 14.3 Baby Sitter 14.4 Room Service 14.5 Laundry and Dry Cleaning Service 10 10 10 10 10 Should be available. 10 Same as for One Star 10 Same as for One Star. 10 Same as for One Star. 10 Same as for Four Star 10 Experienced Baby Sitter should be available, with prior arrangement. 10 Should be available on request. 10 Washing and ironing of guest clothes should be provided, with proper storage facilities for Hotel Linen and guest clothes Same as for One Star Same as for One Star Same as for One Star Same as for One Star 10 Same as for One Star 10 Same as for One Star but dry cleaning to be arranged, if not available. 10 Should be available for 24 hours. 20 Same as for Two Star 10 Same as for Three Star 10 Same as for Three Star 20 Same as for Two Star but with washing, dry cleaning, ironing and pressing services, available. 20 Same as for Four Star There should be a Par stock of at least Three pairs of sheets for each bed. 10 20 20 30 30 Same as for One Star Same as for One Star Same as for One Star Same as for One Star 15.0 HUMAN RESOURCE 15.1 Human Resource Policy There should be a documented Human Resource Management Policy specifying:- Terms and conditions of service; Schemes of service; Employee reward/incentive scheme(s); In-house and External training programmes 20 20 20 20 20 15.2 Professional Qualifications of Management General management of the establishment should be under a qualified person, certified by Same as for One Star Same as for One Star but should be under the supervision of a person suitably trained The hotel should be supervised by a highly trained and experienced person, assisted by Same as for Four Star but in addition should have a Human Resources It is recommended that all managers of accommodation establishments be 238 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 20 Same as for One Star several persons with professional relevant qualifications in their respective fields. Comprehensive in- house training programmes should be in place. 40 Same as for Three Star but with duty manager available at all times. and experienced in hotel management, assisted by One or more persons with similar training. Continuous training, including in-house programmes should be available. 30 Same as for One Star but each department must be under the supervision of a person or persons of appropriate training from a recognized institution and experienced, to maintain very good service for guests, at all times. Development Manager. members of national and/or international professional bodies. 50 Same as for Four Star It is recommended that all heads of departments from Three Star and above be members of national and/or international professional bodies. 30 Same as for One Star but the proportion of professionally certified staff should be at least 50% 40 Same as for One Star but the proportion of professionally certified staff should be at least 70% 50 Same as for One Star but the proportion of professionally certified staff should be at least 80% 50 Same as for One Star but the proportion of professionally certified staff should be 90% Appropriate on-job training programmes should be formulated and maintained. Staff appropriate national authorities. 15.3 Departmental Heads 15.4 Professional Qualifications of Operative Staff 20 Depending on the size and organizational structure of the establishment, there should be at least one suitably qualified and experienced person to assist in the day to day operations. For establishments of 50 rooms and above, an appropriately qualified person should supervise each department. 30 All operative staff should possess professional qualifications and appropriate experience to maintain satisfactory services for guests, at all times. At least 40% of the staff should possess certified qualifications from recognized institutions. 20 35 45 50 60 239 Official Gazette n° 40 of 03/10/2016 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS 15. 5 Languages Same as for One Star The Manager should have a working knowledge of other internationally recognized languages, in addition to English/French and Kiswahili. Same as for Four Star. Same as for One Star but the Manager, Assistant Manager and Guest Contact staff should have working knowledge of at least One of the widely recognized international languages in addition to English/French and Kiswahili. Same as for Three Star but the Manager, Assistant Manager and Guest Contact staff should be able to speak at least One of the recognized international languages, in addition to English/French and Kiswahili. 15.6 Health 15.7 Staff Uniforms 20 Staff should be medically examined regularly, in line with statutory health regulations. 10 Different uniforms for each department kept in good, clean condition, in conformity with safety requirements, should be provided. All staff should have name tags indicating designation. 20 15.8 Personal Grooming All staff should be well groomed, at all times. 10 15.9 Dining and Recreation Facilities for Staff A Dining Room of adequate size in relation to the number of staff, well ventilated, lit and functionally furnished, including basic recreational facilities; clean and well maintained should be provided. 20 20 30 40 40 Same as for One Star. Same as for One Star. Same as for One Star. Same as for One Star. 10 10 10 10 Same as for One Star Same as for One Star. Same as for One Star, but of very good quality. Same as for One Star but of superior good quality. 20 20 30 40 Same as for One Star Same as for One Star Same as for One Star Same as for One Star 10 Same as for One Star 10 Same as for One Star but additional in door and out door entertainment facilities should be provided. 10 Same as for Three Star 10 Same as for Three Star 20 30 30 30 240 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 16. 0 GENERAL 16.1 Audio Visual 16.2 Lifts/Elevators 16.3 General Stores 16. 4 ‘Courtesy of Choice’ 16.5 Parking Space Music or radio should be available in public areas Same as for One Star. 10 Same as for One Star. Same as for One Star but with multi channel TV 20 Same as for One Star but with service lift/passage provided for all floors Same as for Three Star Same as for Three Star 20 Same as for Three Star but Guest lift should have luxurious décor and features. 20 Same as for Four Star. 30 40 50 50 Same as for One Star Same as for One Star, but better organized, both in terms of goods segregation, layout and management Same as for Three Stars Same as for Three Stars 10 Guest lifts should be provided for buildings of four or more storeys, including the ground floor. The local building code should be applied 30 Should be adequate providing for separation of different types of merchandise/goods, well ventilated and maintained. Proper shelving and cabinets should be available 20 20 30 30 30 Smoking and non- smoking zones should be identified and clearly indicated. 20 Adequate parking space, in relation to the number of rooms and in close proximity of the hotel, should be provided. Special parking and access for the disabled/hand-capped should be provided. Same as for One Star Same as for One Star Same as for One Star Same as for One Star 20 Same as for One Star 20 Same as for One Star. 20 Same as for Four Star. 20 Same as for One Star but in addition the surface of the parking space should be well paved, marked and secured. Sufficient and marked walkways should be designated. The number of parking spaces should be in conformity with local/national building code. Covered parking will be an added advantage. 20 20 20 30 30 16.6 Shopping Facilities Not essential Not essential A boutique stocking items convenient for travellers, should be available. 20 Same as for Three Star but with wider variety of gifts and souvenir items. 30 Same as for Four Star. 30 241 Official Gazette n° 40 of 03/10/2016 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS 16.7 Taxi Services Should be available on call Same as for One Star Same as for One Star but an appointed taxi service should be provided. Same as for Three Star. Same as for Three Star. 16.8 Guest Transport Service 10 Services to areas of interest for the convenience of guests should be available 10 Same as for One Star 20 Same as for One Star 20 Same as for One Star 20 Same as for One Star 20 20 20 20 20 16.9 Entertainment and Recreation Not essential Not essential 16.10 Outdoor Areas Not essential. Not essential. Some form of entertainment should be provided. Same as for Three Star but with a variety of entertainment, which could include live music Same as for Four Star but with top range of entertainment 20 30 40 Where land is available, landscaping should be done and be well maintained. Same as for Three Star but with very good landscaping with aesthetic appeal. 30 40 Same as for Four Star 40 Same as for Four Star. 16.11 Swimming Pool Where applicable, a swimming pool of adequate size should be provided and well maintained to ensure safety of swimmers. The pool should have as minimum:-  Treatment room and Same as for One Star but the design, facilities, amenities, and quality of materials, structures, fixtures and equipment, should be of good. Same as for Two Star but should not be of less than seventy five (75) square metres, Same as for Three Star but with a pool of not less than One hundred (100) square metres and high standard of design and finish. The water temperature should be regulated filtration plant  Beds and mattresses  Separate changing rooms for men and women should be provided.  A separate pool/area for children  Clear markings to indicate depth at 242 EAST AFRICAN COMMUNITY, 2009 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 different points  Suitably trained and equipped attendants/Life Guards 20 Hotel should be covered by public liability insurance and other statutory insurance policies. 30 Optional, but where it exists, it should be well equipped with a suitably trained instructor. 16.12 Hotel Insurance 16.13 Health Club 20 Same as for One Star 40 Same as for One Star 50 Same as for One Star 50 Same as for One Star 30 30 30 30 Same as for One Star Same as for One Star but with Steam bath, whirlpool and massage parlour provided. Same as for Three Star Same as for Three Star but with a wider range of luxurious facilities 20 20 30 30 40 END 243 EAST AFRICAN COMMUNITY, 2009 Official Gazette n° 40 of 03/10/2016 EAST AFRICAN COMMUNITY CRITERIA FOR CLASSIFICATION OF HOTELS AND RESTAURANTS VACATION HOTELS SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS 1.0 LOCATION 1.1 Location The location of the establishment should be suitable for a Vacation Hotel. Same as for One Star 1.2 Site and Environment 10 10 Same as for One Star Its entrance should be suitable, in harmony with the natural and built up environment and in conformity with the building and development regulations applicable to the locality. 20 Same as for Three Star Same as for Three Star Same as for One Star, but should be in close proximity to the main attraction to the area and offer easy accessibility, safety, comfort and tranquility. 20 20 20 Same as for Three Star Same as One Star but the locality and the environment including the outlook should be suitable for a hotel of internationally recognizable standards Same as for Four Star but the locality and the environment including the outlook should be suitable for a hotel of high internationally recognizable standards Appropriate authorities in member states should set aside the sites suitable for hotel building/ development. Environmental assessment must be done. 20 40 40 60 244 Official Gazette n° 40 of 03/10/2016 EAST AFRICAN COMMUNITY, 2009 SECTION- ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS 2.0 BUILDING 2.1 Autonomy of Building There should be separate and independent access for the hotel guests and for deliveries. Same as for One Star Same as for One Star but all rooms should be approached through a corridor except for cottages. Same as for Three Star, but in addition should be semi-detached from other buildings. The whole building should be completely detached 2.2 Design and Architectural Features 2.3 Capacity 2.4 Corridors, Staircases, Hallways and Walkways 20 In conformity with the Building Code and other existing building regulations, modest in style and beauty and structurally sound. Should be in harmony with the physical built-up, natural, social and cultural environment. 20 The hotel should have at least ten (10) lettable accommodation units. 10 Corridors and staircases should allow easy passage and be well lit. Side railings should be provided and there should be a gentle slope for staircases. Should be well maintained and protected from rain. 10 20 50 60 90 Same as for One Star. Same as for One Star but with a more attractive architectural design and finish. Same as for Three Star but the architectural features, construction and finish of the building in relation to the environment should be of greater harmony and appeal. Same as for Four Star but should have unique, elegant and distinctive features in complete harmony with the environment. 20 30 40 50 Same as One Star. Same as for One Star. Same as for One Star. Same as for One Star. 10 Same as for One Star. 10 Same as for One Star but good finish and some decoration. 10 Same as for Four Star but of very high quality 10 Same as for three Star but with offering wider passage and with high quality finishes, decoration and maintenance. 10 20 30 3. 0 FRONT OFFICE 3.1 Reception Area An appropriate area suitably designed for receiving of guests should be available. Same as One Star Same as for One Star but a separate concierge service area should be provided. Same as for Three Star but customer service/public relation table should be provided to assist guests. 40 Same as Four Star. 10 10 30 40 40 245 EAST AFRICAN COMMUNITY, 2009 SECTION- ITEM 3.2 Information Services Official Gazette n° 40 of 03/10/2016 ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Appropriate and relevant guest information should be available, including:-  Tourism service providers  Emergency and fire exit procedures etc.  Literature covering services, internal telephone directory;.  Special notice regarding the hotel lien should be displayed. All information should be in English/French, Kiswahili, least one other and at internationally recognizable language. 20 Same as for Three Star. Same as Three Star. Same as One Star in Same as for One Star addition but information should cover a wider and varied range such as medical other services social available within the locality. and 20 30 30 30 3.3 Hours of Service 3.4 Paging Systems At least eighteen (18) hours. Same as for One Star 10 A simple, functional paging system should be available 10 Same as for One Star 3.5 Safe Deposit Service 10 Should be available, the proportion of at least one box for every five rooms. in 10 Same as for One Star Same as for Three Star Same as for Three Star 20 Same as for Three Star 20 Same as for Three Star 20 Same as for Three Star 20 Same as for Three Star Twenty four (24) hours. 20 Professional discrete paging system should be used. 20 Individual safe deposit box should be provided in the guest rooms 40 20 20 40 40 3.6 Foreign Exchange Services 3.7 Concierge Services Foreign exchange services should be provided. 10 Adequate number of bellboys should be available for eighteen (18) hours. Same as for One Star Same as for One Star Same as for One Star Same as for One Star 10 Same as for One Star 10 Bellboys available for 24 hours. 10 Same as for Three Star, but doorman available. with 10 Same as for Four Star 10 10 20 30 30 246 should be There sufficient arrangement for the safe keeping of large valuables. EAST AFRICAN COMMUNITY, 2009 SECTION- ITEM 3. 8 Languages Official Gazette n° 40 of 03/10/2016 ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Front office staff should be able to communicate English/French and Kiswahili. Same as for One Star the head Same as for One Star of but department and some staff should be able to communicate at least one foreign internationally recognized language in addition to English/French. Same as for Three Star Same as for Three Star. 10 3.9 Communication Services Should be available and include at least telephone and postal services. 10 Same as for One Star 20 20 20 Same as for One Star but include should internet services. Same as for Three Star but with a fully equipped Business Centre. Same as for Four Star 20 20 30 40 40 4. 0 LOBBY/LOUNGE/PUBLIC AREA(S) 4.1 Lobby/Lounge/ Public Areas Should be available, modest in design, functional and in line with applicable Building Code Same as for One Star, but with better design. Same as for Two Star but exclusively designed for and used by guests. with Same as for Three Star excellent but material, design, workmanship, elegant finish and high degree of luxury. Same as for Four Star but with very high degree luxury, of ambiance and beauty. 10 20 15 30 40 4.2 Size of Lobby/lounge Should be proportionate to the capacity of the establishment. Same as for One Star Same as for One Star 10 4.3 Amenities and Accessories should size and The range of be accessories proportionate to the size of the the needs of hotel and customers, the including disabled 10 Same as for One Star, but should be of wider range and quality. 10 Same as for Two Star, but in addition reading and and writing materials be available facilities should Same as for One Star but should be more spacious. 20 Same as for Three Star but should be of greater range and higher quality Same as for Four Star 20 Same as for Two Star but should be of greater range higher and quality 10 20 30 50 40 247 Official Gazette n° 40 of 03/10/2016 ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Same as for One Star but of better range and quality Same as for Two Star but of wider range, higher quality and comfort Same as for Three Star but should be more comfortable, of very high quality and in excellent condition Same as for Four Star but furnished, attention comfort and elegance generously with detail, to 20 Same as for One Star 30 Same as for One Star but quality with fixtures and fittings 40 Same as for Two Star but with high quality air conditioning systems 50 Same as for One Star EAST AFRICAN COMMUNITY, 2009 SECTION- ITEM 4.4 Furniture and Decor 4.5 Regulation of Temperature Should be simple, blending with the natural and cultural environment, adequate, of good quality, functional and well maintained 10 Where applicable, adequate and/or natural ventilation, sufficient mechanical ventilation should be provided 30 30 35 40 4.6 Floors, Walls and Ceilings Should be of good quality, of impervious and permanent material and well maintained. High standards of cleanliness with proper attention to hygiene. Same as for One Star but all materials and finish should be of better quality. Same as for Two Stars. Floors, walls and ceilings should be of high quality material, excellent finish and well maintained at all times. Same as for Three Star but with a degree of luxury in the quality, material, designs, workmanship and finish. 20 40 50 4.7 Lighting Should be adequate natural and/or artificial. 30 Same as for One Star but with better quality light fittings. Same as for Two Star but lighting and fittings should be tasteful to provide pleasant a ambiance. 30 Same as for Three Star but with very high quality of fittings. standard 40 with Same as for Four Star highest but standard of palatial elegance and quality. 60 Same as for Four Star. 10 20 4.8 Telephone Facilities Public telephone services should be available. Same as for One Star but with and adequate functional internal communication system. Same as for Two Star, but include should direct dialing. 40 40 Same as for Three Star. Same as for Three Star. 4.9 Refreshments 10 Should be available and easily accessible for at least 16 hours a day. 20 Same as for One Star. 30 30 30 Same as for One Star be, should but available in a wider range. Same as for Three Star Same as for Three Star 10 10 20 20 20 248 Official Gazette n° 40 of 03/10/2016 EAST AFRICAN COMMUNITY, 2009 SECTION- ITEM 4.10 Minimum Size of Public Rooms ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS bar Minimum size of and lobby/lounge/area, covered terraces should be as per the building code but in any case not less than an aggregate of ½ sq. m. per guest bed. 30 Same as for One Star. Same as for One Star but minimum size should not be than an less aggregate of 1 sq. m. per guest bed. Same as for Three Star but minimum size should not be than an less aggregate of 1½ sq. m. per guest bed. Same as for Four Star but minimum size should not be than an less aggregate of 2 sq. m. per guest bedroom. 30 40 50 60 5.0 FUNCTION ROOM(S) (Briefings, Conferences, Banquets etc) 5.1 Features and Facilities At least One multi-purpose room with good furniture to match the general standard of the hotel. . Same as for One Star. 20 Same as for Four Star but of very high quality audiovisual and internet facilities. At least One large room of not less than 75 sq. comfortably m. furnished, sound proofed and well maintained. ones, Same as for Three Star but with at least One large room of not less 75 sq. m. and at least two both smaller lit and carpeted, well maintained. High quality furniture furnishings and Acoustically fittings. sound, fully and equipped with public address system. 60 20 40 70 6.0 RESTAURANTS 6.1 Features and Facilities At least one restaurant, well furnished, ventilated, lit and maintained. seating capacity should be at least 30% of the bed capacity Total Same as for One Star. Same as for One Star but with a coffee shop and/or a snack bar. Total seating capacity, should be at least 40% of the bed capacity. Same as for Three Star but with at least two restaurants plus a coffee seating shop. Total capacity should be at least bed capacity. 80% of Same as for Four Star but with a minimum of two offering restaurants and different services. Rich a la carté Menu should be available cuisine 6.2 Furniture, Equipment and Accessories 20 Should be adequate, functional, comfortable, clean appropriate, taking of good quality, into consideration the needs of Children, Disabled/ Handicapped .40 persons 20 Same as for One Star but all of better quality. 50 40 60 70 Same as for two Star but all should be of superior quality Same as for Three Star but luxurious and more elegant. Same as for Four Star distinctively but luxurious and elegant 60 70 80 249 Official Gazette n° 40 of 03/10/2016 ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS EAST AFRICAN COMMUNITY, 2009 SECTION- ITEM 6.3 Interior Décor Should be modest, of good quality and functional, with harmony of colours. Same as for One Star but of better range and quality 6.4 Floors, Walls and Ceilings and 20 Woodwork fittings should be of good quality materials in good and condition. 30 Same as One Star. Same as for Two Star but of wider range, higher quality and comfort 40 Same as for One Star but with walls, floors, ceilings and fittings of very quality good materials and finish 20 20 40 Priced menu cards should be a modest available with selection and local international dishes with at least three courses and a beverage list. of Same as for One Star but with quality better presentation and choice Same as for Two Star but with at least a four course menu and wider selection of dishes and beverages Same as for Three Star but should be more comfortable, of very high quality and in excellent condition 50 Same as for Three Star but of very high quality materials and finishing. If wall to wall carpeting is used, then this should be very well fitted and maintained 50 Same as for Three Star but with quality superior cuisine, wide choice of both à la carté and table d‟hôte of at least five courses and a rich bar and wine list. Same as for Four Star but furnished, attention comfort and elegance generously with detail, to 60 Same as for Four Star be but of excellent quality, design and finish should Carpets where provided should have synthetic content not exceeding 20%. All other material to be flame/fire proof. 60 Same as Four Star, but featuring excellent cuisine and very rich bar and wine list. 6.5. Menu 6.6 Lighting 10 20 30 40 50 Should be adequate, natural and/or artificial, with level of illumination artificial controllable. Same as for One Star but light fittings should be of better quality Same as for Two Star but lighting and fittings should be tasteful to provide pleasant a ambiance Same as for Three Star but with very high of quality fittings and finish standard Same as for Four Star 6.7 Service Stations 20 Should be well appointed and proportional seating capacity. 10 to 30 Same as for One Star. Same as for One Star. Same as for One tar. Same as for One Star 40 50 50 10 10 10 10 250 Official Gazette n° 40 of 03/10/2016 EAST AFRICAN COMMUNITY, 2009 SECTION- ITEM 6.8 Regulation of Temperature ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Where applicable, adequate and/or ventilation, natural sufficient mechanical ventilation should be provided 30 Same as for One Star Same as for One Star quality but with fixtures and fittings Same as for Two Star but with high quality air conditioning systems Same as for One Star 30 35 40 40 7.0 BAR(S) 7.1 General Features and Facilities At least one bar, conveniently located near the restaurant and/or lounge, or may be part of the restaurant Same as for One Star. Same as for Three Star but with at least two bars, all elegant and spacious Same as for Four Star but with a higher degree of creativity, ambiance and comfort. Same as for One Star but more spacious and with a better and ambiance facilities to prepare non- stocked refreshments. Where the bar is for residents only, a public bar should be provided. 7.2. Floors, Walls, Ceilings and Decorations 7.3 Lighting 7.4 Regulation of Temperature 20 20 30 50 fittings Woodwork and should be modestly decorated, of fine finish, functional well maintained. and 20 Same as for One Star but with more attractive decoration, tasteful finishes and designs. Same as for Two Star but with very high quality finishes. Same as for Three Star but with excellent design and finish offering a higher of comfort. degree 30 40 60 80 60 Same as for Four Star but with luxurious finish and décor. Should be adequate, natural and/or artificial, with level of illumination artificial controllable. Same as for One Star but light fittings should be of better quality Same as for Two Star but lighting and fittings should be tasteful to provide pleasant a ambiance Same as for Three Star but with very high of quality fittings and finish standard Same as for Four Star 20 Where applicable, adequate and/or natural ventilation, sufficient mechanical ventilation should be provided 20 30 Same as for One Star 40 50 50 Same as for One Star but quality with fixtures and fittings Same as for Two Star but with high quality air conditioning systems Same as for One Star 20 25 30 30 251 EAST AFRICAN COMMUNITY, 2009 SECTION- ITEM 7.5 Furniture and Equipment 7.6 Beverage Cooling Systems Official Gazette n° 40 of 03/10/2016 ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Should be adequate, modest, comfortable and of good quality. An ice-making machine of adequate capacity and a double bowl sink with bottle brush, hot and cold running water are essential. 30 Adequate refrigeration /cooling should be available and storage of wines should be done professionally. Same as for One Star but should be of better quality. Same as for Two Star but should be of distinctively higher quality, offering greater comfort. Same as for Three Star, but with a touch of luxury. Same as for Four Star. 40 Same as for One Star 50 Same as for One Star but with extensive and varied cooling systems to meet various of demand storage cooling and requirements. 70 Same as for Three Star 70 Same as for Three Star 20 20 30 30 30 7.7 Glassware Stocks should be adequate and appropriate of for different drinks. service Same as for One Star but should be of better quality. Same as for Two Star but should be of high quality and design. should Same as for Three Star of but excellent in design and finish. be quality Same as for Four Star 10 20 30 40 40 7.8 Selection of Drinks and Snacks Adequate variety of local and international beverages, wines and snacks should be available. Same as for One Star but with wide variety and choice Same as for Two Star a wider but with selection of beverage, wines, and snacks. Same as for Three Star premium but with internationally re- known brands available. Same as for Four Star but with an extensive selection of premium brands. 10 40 20 30 50 8 .0 KITCHEN 8.1 Size the Area including food stores and pantry should be in proportion the capacity to establishment, but shall not be less than half sq. m. per guest bed. 40 of Same as for One Star. Same as for One Star. Same as for Four Star. Same as for One Star but area per guest bed should be ¾ sq. m. for hotels with more than 100 beds. 60 40 40 60 252 EAST AFRICAN COMMUNITY, 2009 SECTION- ITEM 8.2. Relation to Restaurant 8.3. Flow of Food Service 8.4 Organization of the Kitchen Official Gazette n° 40 of 03/10/2016 ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Should be on the same floor as the restaurant/dining room and open directly into the same via airlocks. be 20 two There should independent access ways to facilitate one way movement between the preparation area and the restaurant/dining room. 30 be should visible There segregation in terms of working areas for cleaning, preparation of meats, vegetables, fish, poultry and pastries. Same as for One Star. Same as for One Star, but if the kitchen is on another floor, separate food lift(s) should be provided. Same as for Three Star. Same as for Three Star. 20 Same as One Star 40 Same as for One Star. 40 Same as for One Star. 40 Same as for One Star 30 30 30 30 Same as One Star but with and different appropriate working areas for preparation of meats, vegetables, fish, poultry and pastries. Same as for Two Star but highly organized and departmentalized Same as for Three Star but with sections clearly labelled. Same as for Four Star but and labelled screened off where applicable. 15 25 8.5 Equipment of Kitchen Work tops should be of none rusty impervious materials, and should include an adequate number of sinks, with hot and cold Basic cooking utensils, equipment should be provided. All should be of good quality and be kept in good and clean condition. running water. and tools 30 40 50 Same as for One Star. Same as for One Star, but each section should be provided with the appropriate specialized tools. Same as for Three Star but with high quality tools. As for Four Star but with very high quality tools. 40 40 60 70 80 253 EAST AFRICAN COMMUNITY, 2009 SECTION- ITEM 8.6. Hand Wash Basins 8.7. Ventilation 8.8 Waste Collection and Storage 8.9. Drainage Official Gazette n° 40 of 03/10/2016 ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Same as for One Star Same as for One Star. Same as for One Star Same as for One Star 20 Same as for One Star 20 Same as for One Star 20 Same as for One Star 20 Same as for One Star 40 40 40 40 Same as One Star Same as for One Star Same as for One Star Same as for One Star Adequate and separate hand wash basins, with at least one located at the entrance, all hygienically controlled, with hot and cold running water, and soap dispensers should be provided. Hygienic means of hand drying should be provided. 20 Adequate and efficient natural and/or mechanical ventilation/fume and hot air extraction should be provided. 40 There should be sufficient number of separate waste bins preferably for glass, and non-organic organic material with tight fitting covers, from protected weather and animals. All bins should be lined with appropriate waste bags. Waste must be collected from the kitchen, on a regular basis. 30 30 30 30 30 All drains in and around the kitchen should be covered and connected to the drainage system of the building via a grease trap. In areas where there is no sewage system, it should be connected to the soakage. All to be maintained in good working condition, at all times 30 Same as for One Star Same as for One Star Same as for One Star Same as for One Star 30 30 30 30 254 EAST AFRICAN COMMUNITY, 2009 SECTION- ITEM 8.10 Floors, Walls and Ceilings Official Gazette n° 40 of 03/10/2016 ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Same as for One Star Same as for One Star but with high quality materials and finish. Same as for Three Star Same as for Three Star and Should be of impervious materials, non-corrosive and non-slip, conducive to easy cleaning. All should be of good workmanship finish. Excellent levels of hygiene should be observed. Floors should have a gentle slope (minimum 1 in 200) towards the drainage point and the junction between and horizontal surfaces should be coved vertical all 8.11 Food Storage 20 Should be adequate, providing for separation of perishables and non- perishables, well ventilated and maintained in hygienic condition. Built in facilities for refrigeration, shelving, pallets and cabinets should be available. 20 40 40 40 Same as for One Star but with controllable temperature gauges Same as for Two Star but have should separate compartments for various food stuffs. Same as Four Star Same as for Three Star have but should separate distinctly compartments with labeling for various food stuffs. 8.12 Lighting 9.0 GUEST ROOMS 9.1 Minimum Size 30 40 50 60 Should be adequate, natural and/or artificial, with level of artificial illumination controllable. Same as for One Star but light fittings should be of better quality Same as for Two Star but lighting fittings should be tasteful to provide a pleasant ambiance Same as for Three Star but with very high quality standard of fittings and finish 60 Same as for Four Star 10 15 20 25 25 Minimum size of bedrooms should be 12 sq. m. Minimum size to be 12 sq.m. Minimum size to be 15 sq.m. Minimum size to be 20 sq.m. Minimum size to be 25 sq.m. Acoustically sound interconnecting doors in 10% of available rooms will attract full marks. 20 20 30 40 50 255 EAST AFRICAN COMMUNITY, 2009 Official Gazette n° 40 of 03/10/2016 SECTION - ITEM 9.0 GUEST ROOMS 9.2. Regulation of Temperature 9.3. Balconies/ Terraces 9. 4 Fittings, Furniture and Equipment ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Same as for One Star Same as for One Star quality with but fixtures and fittings Same as for Two Star but with high quality air conditioning systems Same as for One Star Adequate natural ventilation, where openable window area is not of less than 20% of floor area and/or sufficient mechanical air conditioning should be provided, so as to maintain a temperature range for the comfort of the guests 30 Not essential 30 Not essential 35 40 At least 50% of the rooms should have balconies. At least 75% of the rooms should have balconies. 20 30 Same as for One Star but of high quality. Same as for Two Star but should include a computer data point. Same as for Three Star but with valet services and coffee tray provided. Mini bar should provide, on request. Every room should be fitted with a clean and comfortable bed of not less than 190 cms x 90 cms. Mattress should not be less than 15 cms thick with two matching pillows. Foam rubber or cotton material of high quality is recommended. A wardrobe in each room with at least six hangers, two chairs, one table, bedside mat/rug should be provided. Waste paper baskets, luggage and shoe rack should be provided. All lamps should be shaded TV and telephone should be available. 40 All rooms should have balconies. 50 Same as for Four Star but offering a high degree of luxury. 30 40 50 70 60 256 Official Gazette n° 40 of 03/10/2016 TWO STAR Same as for One Star but should be of high quality. THREE STAR Same as for Two Star but of significantly higher quality. FOUR STAR Same as for Three Star but should be of much higher quality. FIVE STAR Same as for Four Star but with a higher degree of luxury. REMARKS EAST AFRICAN COMMUNITY, 2009 SECTION - ITEM 9.5 Furnishings and Linen and in width ONE STAR Soft furnishing and curtains should be at least of the ratio of a window to curtain of 1:2 ½ length commencing at 5 cm. above the floor. Should be well designed, in harmonized colour scheme.  Beddings should be of good cotton or linen fabric. Every bed should have appropriate size of bed sheets, which can be tucked in. All beds should have under- blankets, two bed sheets and top blanket with appropriate pillows. the Mosquito net covering entire bed and long enough to reach the floor. Appropriate and upholstery should be of good and well quality, maintained. curtains finish duvet or 30 40 50 60 70 9.6 Change of Linen Should be changed after every two nights of use or with every new guest. Same as for One Star Same as for One Star Should be changed daily or as requested by the guest Same as for Four Star or as the requested by guest There should be a Par stock of at least three pairs of sheets for each bed. 9.7. Décor 20 Should be of good quality, conforming to the social and cultural environment with harmony of colours and well maintained. 20 Same as for One Star but tastefully presented. 20 Same as for Two Star but with a wide range of decorations. 30 30 Same as for Three Star but with a higher degree of sophistication Same as Four Star, but evidently more luxurious. 20 30 40 60 50 9.8 Floors, Walls and Ceilings Should be of good finish and well maintained. Carpets where applicable, should be professionally fitted, with a good under lay Same as for One Star Same as for One Star but with high quality material used. Same as for Three Star but with a luxury touch in material, workmanship and finish. Same as for Four Star but of exceptionally high quality material and finish. 257 EAST AFRICAN COMMUNITY, 2009 SECTION - ITEM ONE STAR and should be clean at all the times. Doors and windows should be of quality material. Official Gazette n° 40 of 03/10/2016 TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS 20 20 40 50 60 Same as for One Star. Same as for One Star but light with additional fixtures the over dressing table mirror. Portable or other light for fixtures reading, writing, etc. should be provided. suitable Same as for Three Star but with high quality fittings. Same as for Three Star but with much higher quality fittings. 20 30 40 50 Same for One Star Same as for One Star. Same as for One Star. Same as One Star. 30 Same as for One Star. 30 Same as for One Star. 30 Same as for One Star 30 Same as for One Star 9.9 Lighting 9.10 Sound Proofing 9.11 Information in Bedrooms should be adequate There natural lighting, where openable window area should not be of less than 20% of floor area. One light fixture for each bed, in general addition illumination. Bedside switch and emergency lighting should be provided. the to 20 Well sound proofed rooms, for the comfort and privacy of guests. 30 Literature services, covering internal telephone directory and tariffs, menus, Telephone exit fire and emergency procedures, etc., should be provided. Special notice hotel lien and should be well displayed. information should be All provided Kiswahili, in English/French and at least one internationally other recognizable language. regarding liabilities 20 20 20 20 20 9.12 Communication Systems An electric bell, light signal or telephone should be provided in every internal room communication for Same as for One Star Same as for One Star but the in addition, following should be provided:- Same as for Three Star but with extensions provided in bathrooms. Same as for Four Star. 258 EAST AFRICAN COMMUNITY, 2009 SECTION - ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016  Internal telephone which can be connected to external network, through hotel switchboard, or direct dial. the  Computer data points/hotspots 10 10 30 40 40 9.13 Room Designation Should be numbered, lettered or otherwise designated with clear signage. Same as for One Star Same as for One Star but in good quality fittings. Same as for Three Star but of better quality. Same as for Four Star but of excellent finish. 10 10 20 30 40 9.14 Room Security The main door and windows should be of good quality weather resistant material and fitted with secure locks/locking system, providing maximum privacy and security should be installed. Same as for One Star Same as for One Star, but with quality fittings higher Same as for Three Star, but provision for double locking system and door lens. Same as for Four Star, but with a functional electronic surveillance systems 20 20 30 40 50 9.15 Supplies in Bedrooms Same as for One Star but all items should be of good quality. should Approved and sealed bottled drinking water be supplied daily. Bedside rug for each guest, “Do Not Disturb” stationery, waste bin, sign, appropriate repellent, insect laundry bags, air- freshening supplies and water glasses should be provided. tray Same as for Two Star. In addition, hot water bottle, extra pillows, blanket, duvet/ tea/coffee and assorted tissue paper should be provided. Shoe bags, shoe shining pads, sewing kits and bedroom slippers, should be provided with Same as for Three Star, but flowers, chocolates, sweets and fruits in season. Same as for Four Star but with assorted chocolates 20 40 30 50 60 259 Official Gazette n° 40 of 03/10/2016 EAST AFRICAN COMMUNITY, 2009 SECTION - ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS 10.0 GUEST BATHROOM(S) 10.1 Bathroom(s) Should be ensuite to each guest room Same as for One Star Same as for One Star Same as for One Star Same as for One Star 10.2 Size 30 Bathroom/WC of not less than 3½ sq. m. 30 Same as for One Star. 30 Same as for One Star, but should be of not less than 5 sq.m. 30 Same as for Three Star but of not less than 6 sq.m. 30 Same as for Four Star but should be more spacious. 10.3 Fittings, Equipment, and Amenities 10 Same as for One Star but with a large mirror. 10 Should be modest, functional and include a shower and/or bath tub with mixer and splash guard hanging naturally the shower tray, WC, toilet paper holder, hand wash basin with hot and cold water, a reasonably sized mirror, towel rail, grab rail, clothes hook or hanger, and non- slip shower tray. into 20 30 40 Same as for Three Star but all equipment should be of high quality, with Arabic shower provided Same as for Four Star but with hair dryers and telephone extensions. rails and More grab facilities for disabled/ handicapped and senior citizens be provided. should include Same as for One Star but should an efficient mechanical air extraction system and a larger mirror. light fittings Indirect recommended. are Built-in tubs should be at least 160 cm. long. bath 30 40 60 70 90 10.4 Floors, Walls and Ceilings impervious non-slip Good materials should be used. The materials used to cover the walls should be at least up to a height of 2.5 meters from the floor. Same as for One Star better but with workmanship and finish. Same as for Two Star, but with quality materials. higher Same as for Three Star, but with superior quality materials. Same as for Four Star. 10 20 30 40 40 10.5 Towels and Bathrobes Should be adequate, of good quality material good condition, and changed daily. Bath mat of modest material should be provided in Same as for One Star Same as for One Star but of bigger size and better quality including a face towel and a bathrobe. 20 Same as for Three Star but the bath towel should not be of less than 80cm x 150cm and should be of quality material, higher Same as for Four Star, but should be of much higher quality. 10 10 30 40 260 EAST AFRICAN COMMUNITY, 2009 Official Gazette n° 40 of 03/10/2016 SECTION - ITEM Lighting 10.6 and Ventilation ONE STAR suitable Should provide adequate illumination for different bathroom uses. There should be effective natural artificial and ventilation. TWO STAR Same as for One Star improved but with fittings, materials, workmanship and finish. THREE STAR Same as for Two Star but of better quality. FOUR STAR Same as for Three Star but with superior quality fittings. FIVE STAR Same as for Four Star REMARKS 20 30 40 50 50 10.7 Shaver Outlets and Sockets should outlets be Shaver provided in every bathroom, indicating the voltage supply. Appropriate sockets should be provided. Same as for One Star. Same as for One Star, but of superior quality. should be Same as for Three Star Same as for Three Star. 10 10 20 20 20 10.8 Supplies in Bathrooms 10.9 Sanitization The following should be supplied in each bathroom: Sanitary bin, soap and toilet paper, a water glass per guest and toiletry tray or basket provided. 10 Bins, WC, hand wash basin, tray tub and shower bath sanitized with should be appropriate detergents and chemicals daily. Same as for One Star Same as for One Star but with addition of sanitary bags, bath room slippers, shower cap, paper tissues and cotton pads. 20 Same as for Three Star Same as for Three Four Star the quality and range should reflect a degree of luxury. 10 20 30 Same as for One Star. Same as for One Star. Same as for One Star. Same as for One Star. 20 20 20 20 20 11.0 SUITES 11.1 Minimum Size Not essential Not essential Minimum size should be not less than 24 sq. m. Same as for Three Star Same as for Three Star, but with more spacious palatial rooms of proportions with all prerequisite internationally recognizable standards. 30 30 40 261 EAST AFRICAN COMMUNITY, 2009 SECTION - ITEM ONE STAR TWO STAR THREE STAR Official Gazette n° 40 of 03/10/2016 11.2 Regulation of Not applicable Not applicable Temperature 11.3 Facilities and Amenities Not applicable Not applicable 11.4 Balconies/ Terraces 11.5 Fittings and Furniture Not applicable Not applicable Not applicable Not applicable 11.6 Décor Not applicable Not applicable FOUR STAR Same as for Three Star but with quality fixtures and fittings FIVE STAR Same as for Four Star but with high quality air conditioning systems REMARKS 35 40 Same as Three Star but mini bar should well stocked. Same as for Four Star. natural Adequate ventilation, where openable window area is not of less than 20% of floor and/or area sufficient mechanical air conditioning should be to so provided, maintain a temperature range for the comfort of the guests. as 30 Room service menu, valet and services coffee/tea maker should be provided. Mini bar should be Room available. service be provided on 24 hour basis. should 40 50 50 Should have a terrace or balcony 30 Quality dining table with at least Four chairs; a dressing table, full length mirror, a lounge, a coffee tables, and and study computer points data should be provided. 50 Same as for Three Star. Same as for Three Star 30 Same as for Four Star 30 Same as for Three Star but with appropriate study facilities, and an the chair. All easy fittings and furniture should of be internationally recognizable quality. 70 70 Appropriate quality should be provided. and decorations Same as for Three Star but should be tasteful and elegant. they Same as for Four Star but with a touch of luxury. 40 50 60 262 Official Gazette n° 40 of 03/10/2016 EAST AFRICAN COMMUNITY, 2009 SECTION - ITEM 11.7 Furnishings and Linen ONE STAR Not applicable TWO STAR Not applicable 11.8 Lighting Not applicable Not applicable FOUR STAR Same as for Three Star be but of quality excellent materials and fittings. should FIVE STAR Same as for Four Star but materials and fittings should more luxurious. REMARKS THREE STAR Soft and furnishing curtains should be at least of the ratio of a window to curtain of 1:2 ½ in width and length starting from 5 cm. above the floor.  Should be well in colour designed, harmonized scheme.  Beddings should be of good cotton or linen bed fabric. Every should have appropriate size of bed sheets, which can be tucked in. All beds should have under- blankets, Two bed sheets and top blanket with duvet or appropriate pillows.  Mosquito net covering the entire bed and long enough to reach the floor.  Appropriate curtains and upholstery should be of good quality, finish well and maintained. 50 There should be adequate natural lighting whereby window area should not be less than 20% of the floor area. One 263 60 Same as for Three Star. 70 Same as for Three Star Official Gazette n° 40 of 03/10/2016 EAST AFRICAN COMMUNITY, 2009 SECTION - ITEM ONE STAR TWO STAR 11.9 Sound Proofing Not applicable Not applicable 11.10 Information in Suites Not applicable Not applicable FOUR STAR FIVE STAR REMARKS THREE STAR light fixture for each bed, in addition to the illumination. general Bedside and switch emergency lighting should be provided. Additional light fixtures over the dressing table, mirror and portable or fixtures light other suitable reading, for writing, etc. should be provided. 40 40 40 Same as for Three Star Same as for Three Star 30 Same as for Three Star 30 Same as for Three Star Information concerning travel services directory covering such aspects as excursion tours, postal business services, be centres provided. should 20 20 Well sound proofed room for comfort and privacy of the guest. 30 covering Literature internal services, directory telephone tariffs, menus, and emergency and fire exit procedures, etc., should be provided.  Special notice regarding hotel lien and liabilities must be well displayed.  All information should in provided be Kiswahili, English/French, and at least other one internationally recognizable language. 20 264 EAST AFRICAN COMMUNITY, 2009 SECTION - ITEM 11.11 Communication Systems Official Gazette n° 40 of 03/10/2016 ONE STAR TWO STAR THREE STAR Not applicable Not applicable or light An electric bell, signal telephone should be provided in every room for internal communication. In addition, the following should be provided:-  Internal telephone connected to external network the hotel switchboard, or direct dial.  Computer through data FOUR STAR Same as for Three Star but with telephone extensions provided in all rooms of the Suite. FIVE STAR Same as for Four Star but with internet facilities provided on request. REMARKS 11.12 Supplies Not applicable Not applicable in Suites 11.13 Change of Linen Not applicable Not applicable points/hotspots. 30 40 50 Same as for Three Star but with a high quality assortment of supplies Same as for Three Star. In addition, all the utensils, tools accessories should be of very high quality. and sealed Approved and bottled drinking water supplied daily, bedside rug per guest, „Do Not Disturb‟ sign stationery, waste bin, appropriate insect repellent, laundry bags, air freshening supplies, glasses, water torch/lamp, match boxes, flowers and supplied. Tea/coffee tray together with good quality kitchenette utensils, cutlery and crockery should be supplied. 50 60 70 Same as Three Star Same as for Three Star 40 40 Linen should be changed the or daily convenience the guests. 40 at of 265 Official Gazette n° 40 of 03/10/2016 EAST AFRICAN COMMUNITY, 2009 SECTION - ITEM 11.14 Room Security ONE STAR Not applicable TWO STAR Not applicable FOUR STAR Same as for Three Star FIVE STAR Same as for Three Star functional but with surveillance electronic systems REMARKS THREE STAR The main door and windows should be of good quality weather resistant material and fitted secure with system, locks/locking maximum providing security privacy should be installed. and 15 15 20 11.15 Bathroom Size Not applicable Not applicable Should be of not less than 10 sq.m. 11.16 Bathroom Fittings and Equipment Not applicable Not applicable 11.17 Bathroom Supplies Not applicable Not applicable 70 Should have good quality shower mixers, W.C., bidet/Arabic shower, hand wash basin with a wide top, wall to wall mirror, spacious bath tub, at least three towel rails, amenity hair dryers and telephone. All should be of high quality. tables, 50 There should be good quality assorted and well stocked toiletry kit. Good quality paper toilet tissues, sanitary bin, two water glasses, bathroom rug, shower caps, non- slip rug, slippers and robes, be provided. 20 should 266 Same as for Three Star but should be spacious enough to accommodate a separate bath tub and shower cabin. 90 Same as for Three Star but should also have a shaver magnifying mirror and a shower cubicle. All should be of very high quality. Same as for Four Star 90 Same as for Four Star palatial with but proportions. 60 Same as for Three Star but should also have a magnifying shaver mirror and a shower cubicle. 80 Same as for Four Star but luxurious amenity kit and toiletries should be provided 30 40 EAST AFRICAN COMMUNITY, 2009 SECTION - ITEM 11.18 Bathroom Floors, Walls and Ceilings Official Gazette n° 40 of 03/10/2016 ONE STAR TWO STAR THREE STAR Not applicable Not applicable Good impervious non- slip materials should be used for floors and walls. The materials used to cover the walls should be of at least 2.5 metres from the floor, and should be of good quality, design, workmanship and finish. 11.19 Towels and Not applicable Not applicable Bathrobes 11.20 Lighting Not applicable Not applicable and Ventilation 30 A minimum of two sets of high quality towels, comprised bath, hand, and face towels, changed on a daily basis, be provided. should of FOUR STAR Same as for Three Star but of very high quality design, material, workmanship and finish. FIVE STAR Same as for Four Star, but with luxurious interior design, excellent materials, workmanship and finish. REMARKS 40 Same as for Three Star but of much higher quality. 50 Same as for Four Star but of superior quality. 30 40 50 Same as for Three Star but with superior quality fittings and finish. Same as for Four Star but the design and finish of fittings should reflect a much higher degree of luxury. of Appropriate number of lights, One of them being above the mirror should be available for general illumination the bathroom. Excellent and efficient natural ventilation and mechanical air extraction system be installed. should  Electrical should sufficient wattage. lighting of be socket indicating should be Adequate outlets, voltage provided. 40 267 50 60 Official Gazette n° 40 of 03/10/2016 EAST AFRICAN COMMUNITY, 2009 SECTION - ITEM ONE STAR 11.21 Shaver Not applicable TWO STAR Not applicable Outlets and Sockets THREE STAR High quality sockets shaver outlets, and voltage indicating should be provided. FOUR STAR Same as for Three Star, but should be of superior sufficient quality and wattage. FIVE STAR Same as for Four Star REMARKS 20 30 30 12.0 HYGIENE AND SANITATION 12.1 Guest Cloakrooms impervious Good non-slip material should be used for floors and walls. The materials used to cover the wall should be to a height of not less than 1½ metres from the floor.  Cloakrooms should be conveniently located to public areas, properly ventilated and well lit; Same as for One Star Same as for One Star but in addition fresh indoor or flowers plants be should provided. Same as for Three Star but in addition a well equipped powder room should be provided. Same as for Four Star  Gender privacy should be clearly and assured indicated;  All doors should be fitted with appropriate locks;  All toilets should be clean and functional; following  The should be provided and maintained:- - Soap dispenser tissue, and/or with soap, - Disposable electric hand drier - A hand wash basin - Running hot and cold water. - Toilet paper - Sanitary bin with liner and lid. - Mother and child facilities - Coat hangers/hooks  Facilities for the Disabled/hand-capped;  Individual urinals with running water and 268 Official Gazette n° 40 of 03/10/2016 TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS EAST AFRICAN COMMUNITY, 2009 SECTION - ITEM ONE STAR drainage should be available.  Toilets should follow the township buildings code The entrance to the cloakrooms from adjacent rooms should have air locks 30 30 50 60 60 Same as for One Star Same as for One Star Same as for One Star Same as for One Star Staff 12.2 Changing/Wash Rooms Should be sufficient in relation to the number of staff, in line with the Building Code and health regulations. Should be clean and well maintained at all times.  Should be provided with sufficient toilets, showers and individual lockers.  Gender separation and be should privacy observed;  Facilities for the Disabled/hand-capped should be provided. Amenities should be in keeping with the establishment. standards of 12.3 Refuse Storage and Disposal 12.4 Sewerage 30 Facilities should meet the local health standards and environmental protection regulations. 20 Drainage should be connected to the sewage disposal of the town, where applicable; where there is no sewerage system, the disposal should be in line with the Building Code and health regulations. 30 30 30 30 30 Same as for One Star Same as for One Star 20 Same as for One Star 20 Same as for One Star Same as for One Star but with evidence for professional handling 25 Same as for Four Star a higher but with display of professionalism 30 Same as for One Star Same as for One Star 30 30 30 30 269 EAST AFRICAN COMMUNITY, 2009 SECTION - ITEM 12.5 Vermin Proofing 12.6 Water Supply Official Gazette n° 40 of 03/10/2016 TWO STAR Same as for One Star THREE STAR Same as for One Star FOUR STAR Same as for One Star FIVE STAR Same as for One Star REMARKS ONE STAR regularly The premises should be fumigated in accordance with health regulations and properly protected other vermin against 20 20 20 20 20 Same as for One Star. Same as for One Star Same as for One Star Same as for One Star There should be consistent safe water supply of conforming local and to WHO standards. Water from private sources should be regularly and appropriately certified by National competent Authority treated 20 20 20 20 20 12.7 Water Storage Should be adequate to last for at least one (1) day, in case of supply breakdown. Should be adequate to last for at least three (3) days. Should be adequate to last for at least five (5) days. Should be adequate to last for at least seven (7) days. Same as for Four Star 20 30 40 50 50 13.0 SAFETY AND SECURITY 13.1 Fire Protection in material All the establishment should be of fire resistant or retardant material. Adequate and appropriate fire fighting equipment should be provided and well maintained, in excellent condition at all times, in accordance with local fire fighting and prevention by- laws.  Fire alarms should be Same as for One Star detectors fire but should be installed. Same as for Three Star but with smoke detectors and sprinklers installed. Same as for Three Star. Same as for Three Star installed;  All staff should be familiar 270 Official Gazette n° 40 of 03/10/2016 TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS EAST AFRICAN COMMUNITY, 2009 SECTION - ITEM ONE STAR with available fire fighting equipment and their use;  Fire drill exercises should be carried out regularly;  Every establishment should have an in-house core fire fighting team;  Statutory fire safety notices should prominently displayed in guest room and public areas; be  The hotel must be insured against fire hazards. 20 30 40 40 40 All electrical installations should be in well maintained, accordance with applicable electrical safety laws. Same as for One Star Same as for One Star but with high quality materials, fittings and workmanship Same as for Three Star Same as for Three Star but with quality higher materials, fittings and workmanship 10 10 15 15 20 13.2 Electrical Safety 13.3 Security There should be adequate security arrangements including the following:-  a functional alarm system connected to external rapid response system;  adequate, properly trained security equipped and personnel. 20 13.4 Emergency Power There should be appropriate alternative sources of power, in case of failure of main supply. 13.5 First Aid 20 Adequate Aid Kits should be provided, with some of the staff on duty trained in its application techniques. 10 Same as for One Star Same as for One Star, but with more elaborate rapid response arrangements Same as for Three Star Same as for Three Star, but there in addition should be a functional surveillance electronic system in place. 20 Same as for One Star. 20 Same as for One Star 30 Same as for One Star standby but with providing generator basic in essential and public areas 30 lighting Same as for One Star but with a Doctor on call. 30 40 Same as for Three Star standby but with to generator sufficient provide lighting in all areas of the hotel. 50 and Same as for Four Star but with cold rooms, water air pumps conditioners connected to emergency power back up system 60 Same as for Three Star Same as for Three Star. 10 20 20 20 271 necessary, Where a Clinical Officer/Nurse should be available. Official Gazette n° 40 of 03/10/2016 EAST AFRICAN COMMUNITY, 2009 SECTION - ITEM ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS 14.0 SUNDRY SERVICES Luggage, 14.1 and Lost Found Room There should be a room for storage of luggage. All lost and found property should be appropriately kept. Same as for One Star. Same as for One Star Same as for One Star Same as for One Star 14. 2 Shoe Shine Should be available. Same as for One Star Same as for One Star. Same as for One Star. Same as for Four Star 10 10 10 10 10 14.3 Baby Sitter 10 Experienced Baby Sitter should be available, with prior arrangement. 10 Same as for One Star 10 Same as for One Star 10 Same as for One Star 10 Same as for One Star 10 10 10 10 10 14.4 Room Service Should be available on request. Same as for One Star 14.5 Laundry and Dry Cleaning Services 10 Washing and ironing of guest clothes should be provided, with proper storage facilities for Hotel Linen and guest clothes 10 Same as for One Star but to be dry cleaning arranged, not available. if Same as for One Star but should be available for 24 hrs. 20 Same as for Two Star Same as for Three Star Same as for Three Star 20 Same as for Four Star 20 Same as for Two Star but with washing, dry ironing and cleaning, services, pressing available. There should be a Par stock of at least Three pairs of sheets for each bed. 10 20 20 30 30 15.0 HUMAN RESOURCE 15.1 Human Resource Policy There should be a documented Human Resource Management Policy specifying:- conditions of Terms service; Schemes of service; reward/incentive Employee scheme(s); and In-house External training programmes and Same as for One Star Same as for One Star Same as for One Star Same as for One Star 20 20 20 20 20 272 Official Gazette n° 40 of 03/10/2016 EAST AFRICAN COMMUNITY, 2009 SECTION - ITEM Professional of 15.2 Qualifications Management Staff ONE STAR General management of the establishment should be under a qualified person, certified by appropriate national authorities. TWO STAR Same as for One Star 20 20 trained in THREE STAR Same as for One Star but should be under the supervision of a person and suitably experienced hotel management, assisted by One or more persons with similar training. training, Continuous including in-house programmes should be available. 30 FOUR STAR The hotel should be supervised by a highly trained and experienced assisted person, by persons with several professional relevant qualifications their respective fields. Comprehensive in- house training programmes should be in place. 40 in FIVE STAR Same as for Four Star but in addition should have a Resources Human Development Manager. REMARKS It is recommended that all managers of accommodation be establishments of members national and/or international professional bodies. 50 15.3 Departmental Heads 15.4 Professional Qualifications of Operative Staff Depending on the size and organizational structure of the establishment, there should be at least one suitably qualified and experienced person to assist in the day to day operations. For establishments of 50 rooms and above, each department should be an appropriately qualified person. supervised by 30 All operative staff should professional possess qualifications and appropriate experience to maintain satisfactory services for guests, at all times. At least 40% of the staff should posses certified qualifications from recognized institutions. 20 Same as for One Star Same as for One Star but each department must be under the supervision of a per son or persons of training appropriate recognized a from and institution experienced, to maintain very good service for guests, at all times. Same as for Three Star but with duty manager available at all times. Same as for Four Star It is recommended that all heads of departments from Three Star and above be members of national and/or international professional bodies. 30 40 50 50 Same as for One Star but the of proportion professionally certified staff should be at least 50% Same as for One Star but the of proportion professionally certified staff should be at least 70% Same as for One Star but of the proportion professionally certified staff should be at least 80% Same as for One Star but of the proportion professionally certified staff should be 90% on-job Appropriate training programmes should be formulated and maintained. 35 45 50 60 273 Official Gazette n° 40 of 03/10/2016 EAST AFRICAN COMMUNITY, 2009 SECTION - ITEM 15. 5 Languages ONE STAR The Manager should have a working knowledge of other recognized internationally languages, to in English/French and Kiswahili. addition TWO STAR Same as for One Star THREE STAR Same as for One Star but the Manager, Assistant and Guest Manager Contact staff should have working knowledge of at least the internationally recognized languages, in to addition English/French and Kiswahili. one of FIVE STAR REMARKS Same as for Four Star. FOUR STAR Same as for Three Star but the Manager, Assistant Manager and Guest Contact staff should be able to speak at least the internationally recognized languages, in to addition English/French and Kiswahili. one of 15.6 Health 15.7 Staff Uniforms 20 30 20 40 40 Staff should be medically examined regularly, in line with health statutory regulations. Same as for One Star. Same as for One Star Same as for One Star. Same as for One Star. 10 10 10 10 10 Same as for One Star Same as for One Star. Same as for One Star, but of very good quality. Same as for One Star but of superior good quality. for each Different uniforms department kept in good, clean condition, in conformity with safety requirements, should be provided. All staff should have name tags indicating designation. 20 15.8 Personal Grooming All staff should be well groomed, at all times. 20 20 30 40 Same as for One Star Same as for One Star Same as for One Star Same as for One Star 10 10 10 10 10 274 EAST AFRICAN COMMUNITY, 2009 15.9 Dining and Recreational Facilities Staff for ventilated, A Dining Room of adequate size in relation to the number of staff, well and functionally furnished, including basic facilities; clean and well maintained should be provided. recreational lit Official Gazette n° 40 of 03/10/2016 Same as for One Star Same as for One Star but in addition other indoor and outdoor facilities entertainment should be provided. Same as for Three Star Same as for Three Star 20 20 30 30 30 275 EAST AFRICAN COMMUNITY, 2009 SECTION - ITEM 16.0 GENERAL 16.1. Audio Visual 16.2 ‘Courtesy of Choice’ 16.3 General Stores 16. 4 Lifts/Elevators Official Gazette n° 40 of 03/10/2016 ONE STAR TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS Soft background or piped be music/radio available at public areas. should 10 „Smoking‟ and „Non- Smoking‟ zones should be identified and clearly indicated 20 Should be adequate providing for separation of different types of merchandise/goods, well ventilated and maintained. Proper shelving and cabinets should be available 20 lifts should Guest be provided for buildings of four storeys, including ground floor, as per the Building Code. or more Same as for One Star. Same as for One Star but with multi channel TV. Same as for One Star Same as for One Star 20 10 Same as for One Star Same as for One Star 20 Same as for One Star 20 Same as for One Star 20 20 20 20 Same as for One Star Same as for One Star, but better organized, both in terms goods of segregation, layout and management Same as for Three Stars Same as for Three Stars 20 30 30 30 Same as for One Star. Same as for One Star but with service lift/passage provided for all floors Same as for Three Star but Guest lift should have luxurious décor and features Same as for Four Star. 30 30 50 50 40 16. 5 Parking Facilities 16.6 Shopping Facilities Adequate parking space, in relation to the number of rooms and in close proximity of the hotel, should be provided. Special parking and access for the disabled/hand - capped should be provided. 20 facilities Adequate shopping should be available for purchase of toiletries, sports, wear, post cards etc. Same as for One Star Same as for One Star. Same as for Four Star. Same as for One Star but in addition the surface of the parking space should be well paved, marked and secured. Sufficient and marked walkways should be designated. 30 20 20 30 Same as for Three Star. Same as for Three Star. Same as for One Star Same as for One Star but with more varied items such as books, clothes, magazines etc. A gift shop and beauty 276 should be The number of parking in spaces with conformity local/national building code. Covered parking will added be advantage. an Official Gazette n° 40 of 03/10/2016 EAST AFRICAN COMMUNITY, 2009 SECTION - ITEM ONE STAR TWO STAR 16. 7 Taxi Service Should be available on call. Same as for One Star. 10 10 THREE STAR saloon is recommended. store/pharmacy Drug added be will advantage. an 20 Same as for One Star but an appointed taxi service be provided. should FOUR STAR FIVE STAR REMARKS 20 20 Same as for Three Star. Same as for Three Star. 10 10 20 20 20 16.8 Guest Transport Services to areas of interest for the convenience of guests should be available Same as for One Star Same as for One Star Same as for One Star Same as for One Star 20 16. 9 Entertainment and Recreation Some form of entertainment should be provided. 20 Same as for One Star 20 Same as for One Star properly but with and organized scheduled entertainment recreational facilities. and 20 Same as for Three Star but with a variety of and entertainment facilities, recreational which should include sports and live band. 20 Same as for Four Star but with excellent recreational facilities. 10 10 20 30 40 16.10 Outdoor Areas Some landscaping should be done and well maintained. Same as for One Star but with adequate landscaping. Same as for Two Star but with good landscaping should be done, where space allows and be well maintained. Same as for Three Star but with very good landscaping with aesthetic appeal should be done. Same as for Four Star 20 30 50 50 40 16. 11 Swimming Pool Where applicable, a swimming pool of adequate size should be provided and well maintained to ensure safety of swimmers. The pool should have as minimum: -Treatment room and filtration Same as for One Star but the design, facilities, amenities, and quality of materials, structures, fixtures and equipment, should be of good. Same as for Two Star but should not be of less than seventy five (75) square metres, with a separate pool for children plant - Beds and mattresses Same as for Four Star. Same as for Three Star but with a pool of not less than One hundred (100) square metres and high standard of design and finish. The water temperature should be regulated 277 EAST AFRICAN COMMUNITY 2009 SECTION - ITEM ONE STAR  Separate changing rooms for men and women should be provided.  Clear markings to indicate depth at different points trained and attendants/Life  Suitably equipped Guards 20 16.12 Hotel Insurance Should be covered by a public insurance and other liability statutory insurance policies. 30 Official Gazette n° 40 of 03/10/2016 TWO STAR THREE STAR FOUR STAR FIVE STAR REMARKS 20 40 50 50 Same as for One Star Same as for One Star Same as for One Star Same as for One Star 30 30 30 30 16.13 Health Club Optional, but where it exists, it should be well equipped with a suitably trained instructor. Same as for One Star Same as for One Star but with bath, Steam whirlpool and massage parlour provided. 30 Same as for Three Star Same as for Three Star but with a wider range of luxurious facilities 20 END 20 30 40 278 EAST AFRICAN COMMUNITY 2009 Official Gazette n° 40 of 03/10/2016 EAST AFRICAN COMMUNITY CRITERIA FOR CLASSIFICATION OF HOTELS AND RESTAURANTS VILLAS, COTTAGES AND SERVICED APPARTMENTS SECTION- ITEM ONE STAR TWO STAR THREESTAR FOUR STAR FIVE STAR REMARKS 1.0 LOCATION 1.1 Location The location of the establishment should be the development of villas or cottages or serviced apartments.. suitable for Same as for One Star Same as for One Star, but easy should offer accessibility, safety, comfort and tranquility. Same as for Three Star Same as for Three Star 10 10 20 20 20 1.2 Site and Environment Should be in harmony with the natural and built-up environment and the in conformity with development building the to regulations applicable locality and Same as for One Star Same as for One Star Same as for Four Star Same as for One Star but the environment including the out look should be suitable for a of facility internationally recognizable standards 30 30 30 50 50 279 EAST AFRICAN COMMUNITY 2009 SECTION- ITEM 2. 0 BUILDING 2.1 Autonomy of Building 2.2 Design and Architectural Features Official Gazette n° 40 of 03/10/2016 ONE STAR TWO STAR THREESTAR FOUR STAR FIVE STAR REMARKS Depending on the design and lay out of the establishment, there should be separation of traffic flow and services. between guests Same as for One Star. Same as for One Star. Same as for One Star Same as for One Star 20 20 20 20 20 and other In conformity with the Building Code existing regulations, modest in style and beauty, and structurally sound. Should be well maintained and in harmony with the physical, natural and cultural environment. Same as for One Star but with some claim to beauty and style Same as for Two Star Same as for Two Star but architectural features and general the construction of building (s) and its finish should be of high standards to Same as for Four Star but the façade, architectural features, construction and finish of the building (s) in relation the environment should be of very high internationally standards recognizable and should have added functionality, safety, security and luxury. 50 Same as for Four Star but of luxurious finish. 20 30 30 40 2.3 Signage All public areas and guest rooms should be indicated in clearly numbered, lettered or other appropriate designation. with Same as for One Star but quality materials, fittings and finish Same as for Two Star but higher in quality of quality materials, fittings and finish Same as for Three Star but of excellent quality. 10 15 35 40 25 2.4 Capacity May not have less than three (3) lettable rooms/units Same as for One Star Same as for One Star Same as for One Star Same as for One Star 2.5 Corridors, Staircases Hallways and Walkways 10 Where applicable, should allow easy passage, be well lit, and have side railings, with gentle slope for staircases. Should be well maintained and protected the weather 20 from 10 Same as for One Star 10 Same as for One Star, but should be of good finish, and well decorated 10 Same as for Three Star, but reflecting high internationally recognized standards of style. 10 Same as for Four Star, but some reflecting degree of luxury and opulence. 20 30 40 50 280 Official Gazette n° 40 of 03/10/2016 ONE STAR TWO STAR THREESTAR FOUR STAR FIVE STAR REMARKS EAST AFRICAN COMMUNITY 2009 SECTION- ITEM 2.6 Lighting Should be effective natural and/or artificial. Same as for One Star but with quality fixtures and fittings Same as for Two Star but fixtures should be of high quality Same as for Three 10 15 20 2.7 Sound Proofing Should be simple and functional. Same as for One Star Same as for One Star. 2.8 Regulation Temperature of 20 adequate applicable, Where natural and/or ventilation, sufficient mechanical ventilation should be provided 20 Same as for One Star 20 Same as for One Star but with quality fixtures and fittings 20 Same as for One star added with but aesthetic features. 25 Same as for Two Star but with high quality air conditioning systems Same as for Three Star Star but fixtures should be more aesthetic 25 Same as for Four Star 25 Same as for One Star 10 10 15 20 20 3.0 RECEPTION AREA 3.1 Size 3.2 Furniture, Equipment and Furnishings Should be as per the Building Code, in relation to the size of the establishment, and appropriately appointed. 10 Should be simple and functional Same as for One star Same as for One star but should be more spacious. Same as for Three Star Same as for Three Star 10 20 20 20 Same as for One star Same as for One Star but should be well furnished and equipped Same as for Three but with Star excellent design, workmanship elegant finish and high of degree luxury 40 Same as for Four Star but with very high degree luxury, of ambiance and beauty 50 Same as for One Star Same as for One Star Same as for One Star Same as for One Star 20 Same as for One Star but should external include connectivity through a main switch or direct dial and tariffs different destinations. 30 for 281 20 Same as for Three should Star but Internet include services. 20 Same as for Four Star 40 40 20 20 30 3.3 Information 3.4 Communication Facilities Relevant information should be available for guests. 20 A bell, a light signal or telephone should be provided, in every unit for internal communication 20 Same as for One Star 20 20 EAST AFRICAN COMMUNITY 2009 SECTION- ITEM ONE STAR TWO STAR THREESTAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 4.0 LIVING ROOM/OBBY/LOUNGE 4.1 Living Room/Lobby/ Lounge Should be available, modest in design, functional and in line with applicable Building Code 4.2 Size 4.3 Furniture and Equipment 10 Should be proportionate to the the capacity establishment. of 10 A dinning table, with at least four chairs, a sofa set, coffee table, a study table, and a bookshelf. Same as for One Star, but with better design. Same as for Two Star but exclusively designed for and used by guests. 15 20 Same as for One Star Same as for One Star in 10 Same as for One Star, but a magazine racks a TV and sideboard should be provided. addition 10 Same as for Two Star, but all should be of good quality and a mini bar provided. Same as for Three Star but with excellent design, material, workmanship, elegant finish and high degree of luxury. 30 Same as for One Star but should be more spacious. 20 Same as for Three Star but in addition should have video/CD player, an easy chair and a wall unit. a Same as for Four Star but with very high luxury, degree of ambiance and beauty. 40 Same as for Four Star 20 Same as for Four Star, but the range should more luxurious. 10 20 50 30 40 4.4 Fittings and Furnishings Should be of simple, functional and good quality material. Same as for One Star but should be of better good quality, workmanship and finish. Same as for Two Star, but with a safe deposit facility provided. Same as for Three but with a computer data point provided. Same as for Four Star, but all should be a very high luxurious quality. 10 20 30 40 50 4. 5 Décor Should be of modest quality, with harmony of colours and well maintained. Same as for One Star, but of superior quality. Same as for Two Star but with quality pictures and decorations. Same as for Three Star but with fresh flowers and indoor plants provided. Same as for Four Star but should be more tasteful and elegant, with more attention to detail. 10 30 40 20 50 282 EAST AFRICAN COMMUNITY 2009 SECTION- ITEM 4..6 Lighting Ventilation and 5.0 KITCHENETTE 5.1 Size 5.2 Furniture Equipment and 5.3 Floors, Walls and Ceilings Official Gazette n° 40 of 03/10/2016 ONE STAR TWO STAR THREESTAR FOUR STAR FIVE STAR REMARKS Openable window area should not be of less than 20% of floor area. There should be adequate natural lighting. One light fixture at the door in addition to the general illumination. Emergency lighting should be provided. 20 Should be at least 7½ sq.m, for every lettable unit. 30 Tabletops to be stainless steel or other impervious material, and a sink, with hot and cold running water provided. cooking furniture, Adequate equipment and utensils should be provided. All should be kept in good and clean condition. Same as for One Star. Same as for One Star but with additional Portable or other light fixtures suitable for reading, writing, etc. should be provided. Same as for Three Star but with high quality fittings. Same as for Four Star but with much higher quality fittings. 20 30 40 50 Same as for One Star. Same as for size Star. Same as for One Star Same as for One Star 30 Same as for One Star but should be of good quality 30 Same as for Two Star, but of higher quality materials and fixtures 30 Same as for Four Star 30 Same as for Three star but more tastefully designed, with better quality materials and fixtures 15 30 20 25 30 of Should be impervious materials conducive to easy cleaning. non-slip and Same as for One Star but should be of better quality materials and finish Same as for Two Star but of superior quality materials and finish, Same as for Three Star Same as for Three but more luxurious. 20 30 40 40 50 5.4 Lighting Should be adequate, natural and/or artificial, with level of artificial illumination controllable. Same as for One Star but light fittings should be of better quality Same as for Two Star but lighting fittings should be tasteful to provide a pleasant ambiance Same as for Three Star but with very high quality standard of fittings and finish Same as for Four Star 10 15 25 20 283 25 EAST AFRICAN COMMUNITY 2009 SECTION- ITEM 6.0 BED ROOMS 6.1 Size 6.2 Lighting and Ventilation Official Gazette n° 40 of 03/10/2016 ONE STAR TWO STAR THREESTAR FOUR STAR FIVE STAR REMARKS Minimum size should be 12 sq.m, excluding the bathroom Same as for One Star Minimum size to be 15 sq.m, the excluding bathroom Minimum size to be 20 sq.m., excluding the bathroom Minimum size to be 25 sq.m., the bathroom. excluding 20 Same as for One Star. 20 Openable window area should not be of less than 20% of floor area. There should be adequate natural lighting. One light fixture for each bed in addition to the general illumination. Emergency lighting should be provided. 30 40 50 Same as for Three Star but with high quality fittings. Same as for Four Star but with much higher quality fittings. Same as for One Star but with additional light fixtures over table the dressing mirror. Portable or other light fixtures suitable for reading, writing, etc. should be provided. 20 30 20 40 50 Same as for One Star Same as for One Star but with high quality material used. 6.3 Floors, Walls and Ceilings Should be of good finish and well maintained.  Carpets where applicable, should be professionally fitted, with a good under lay and should be clean at all the times.  Doors and windows should be of quality material. Same as for Three Star but with a luxury in material, workmanship finish. touch and Same as for Four Star but of exceptionally high quality material and finish. 20 20 50 60 40 6.4 Fittings, Furniture and Equipment Every room should be fitted with a clean and comfortable bed of not less than 190 cms x 90 cms. Mattress should not be less than 15 cms thick with two matching pillows. Foam rubber or cotton material of high quality is recommended.  A wardrobe in each room with at least six hangers, two chairs, one table, bedside mat/rug should be provided.  Waste paper baskets, Same as for One Star but of high quality. Same as for Two Star but should include a Computer data point. Same as for Three Star but with valet services and tray coffee provided. Mini bar should provided, on request. Same as for Four Star but offering a high degree of luxury. 284 EAST AFRICAN COMMUNITY 2009 SECTION- ITEM ONE STAR TWO STAR THREESTAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 luggage and shoe rack should be provided.  All lamps should be  shaded TV and telephone should be available.  Mini bar 30 40 50 60 70 6.5 Supplies 6. 6 Furnishings and Linen Approved and sealed bottled drinking water should be supplied daily. Bedside rug for each guest, “Do Not Disturb” sign, stationery, appropriate waste laundry insect bags, freshening supplies and water glasses should be provided. bin, repellent, air- 20 Soft furnishing and curtains should be at least of the ratio of a window to curtain of 1:2 ½ with length of 5 cm. above the floor.  Should be well designed, in colour harmonized scheme.  Bedding should be of good cotton or linen fabric. Every bed should have appropriate size of bed sheets, which can be in. All beds should have under- blankets, Two-bed sheets and top blanket or duvet with appropriate pillows. tucked  Mosquito net covering the entire bed and long enough to reach the floor. Same as for One Star but all items should be of good quality. 30 Same as for One Star but should be of high quality. tray Same as for Two Star. In addition, hot water bottle, extra pillows, blanket, duvet/ tea/coffee and assorted tissue paper should be provided. Shoe bags, shoe shining pads, sewing kits and bedroom slippers, should be provided 40 Same as for Two Star but of significantly higher quality. Same as for Four with but Star assorted chocolates Same as for Three Star, but with flowers, chocolates, sweets and in fruits season. 50 60 Same as for Three Star but should be of much higher quality. Same as for Four Star but with a higher degree of luxury. 285 EAST AFRICAN COMMUNITY 2009 SECTION- ITEM ONE STAR TWO STAR THREESTAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 6.7 Change of Linen 6.8 Room Security 6.9 Décor  Appropriate curtains and upholstery should be of good quality, finish and well maintained. 30 Should be changed after every two nights of use or with every new guest. 20 The main door and windows should be of good quality weather resistant material and fitted with secure system, locks/locking providing maximum privacy and security should be installed. 10 Should be modest in quality, conforming to the social and cultural environment with harmony of colours and well maintained. 40 50 60 70 Same as for One Star Same as for One Star 20 Same as for One Star 20 Same as for One Star but with quality materials. better Should be changed daily or at the request of the guest 30 Same as for Three Star but with functional electronic surveillance systems Same as for Four Star 30 Same as for Four Star There should be a Par stock of at least Three pairs of sheets for each bed. 10 15 20 20 Same as for One Star but of superior quality. Same as for Two Star. Same as for Two Star but with adequate decorations Same as Four Star, but evidently more luxurious. 20 40 50 60 40 7. 0 BATHROOM(S) 7.1 Bathroom(s) Should be ensuite to each guest room Same as for One Star Same as for One Star Same as for One Star Same as for One Star 7.2 Size 30 Bathroom/WC of not less than 3½ sq. m. 30 Same as for One Star. 30 Same as for One Star, but should be of not less than 5 sq.m. 30 Same as for Three Star but of not less than 6 sq.m. 30 Same as for Four Star but should be more spacious. 10 10 20 30 40 286 EAST AFRICAN COMMUNITY 2009 SECTION- ITEM 7.3 Lighting and Ventilation 7. 4 Fittings, Equipment, and Amenities Official Gazette n° 40 of 03/10/2016 ONE STAR TWO STAR THREESTAR FOUR STAR FIVE STAR REMARKS Should adequate provide illumination suitable for the different bathroom uses. There effective should be natural and artificial ventilation Same as for One Star improved but with fittings, materials, workmanship and finish. Same as for Two Star but should be of better quality and include an efficient mechanical air extraction system Same as for Three but with Star superior quality fittings. Same as for Four Star 10 Should be modest, functional and include a shower and/or bath tub with mixer and splash guard hanging naturally into the shower tray, WC, toilet paper holder, hand wash basin with hot and cold water, a reasonably sized mirror, towel rail, grab rail, clothes hook or hanger, and non-slip shower tray. 30 20 30 40 40 Same as for One Star but with high quality fittings, materials, workmanship and finish Same as for One Star but should include an efficient mechanical air extraction system and a larger mirror. Indirect fittings are recommended. Built-in bath tubs should be at least 160 cm. long. light all Same as for Three Star equipment but should be of higher quality, with Arabic shower provided Same as for Four Star but with hair dryers and telephone extensions. More grab rails and facilities for disabled/ handicapped and senior citizens should be provided. 40 60 Same as for One Star. Same as for One Star, but with better quality material. 70 80 Same as for Three but with Star, superior quality material. Same as for Four Star. 7.5 Floors, Walls and Ceilings impervious Good non-slip materials should be used. The materials used to cover the walls should be at least up to a height of 2.5 meters from the floor. 20 30 7.6 Towels Bathrobes and Should be adequate, of good quality material good condition, and changed daily. Bath mat of modest material should be provided. in 20 Same as for One Star 40 40 Same as for One Star but of bigger size and better quality including a face towel and a bathrobe. Same as for Three Star but the bath towel should not be of less than 80cm x 150cm and should be of higher quality material, Same as for Four Star, but should be of a much higher quality. 10 10 20 30 40 287 EAST AFRICAN COMMUNITY 2009 SECTION- ITEM 7.7 Shaver Outlets and Sockets 7. 8 Supplies 7. 9 Sanitization Official Gazette n° 40 of 03/10/2016 ONE STAR TWO STAR THREESTAR FOUR STAR FIVE STAR REMARKS Shaver outlets should be provided in every bathroom, indicating the voltage supply. Appropriate sockets should be provided. 10 The following should be supplied in each bathroom: Sanitary bin, soap and toilet paper, a water glass per guest and toiletry tray or basket provided. 10 Bins, WC, hand wash basin, tray tub and shower bath sanitized with should be appropriate detergents and chemicals daily. Same as for One Star. Same as for One Star, but superior should be of quality. Same as for Three Star Same as for Three Star. 10 Same as for One Star 20 Same as for One Star but with addition of sanitary bags, paper tissues and cotton pads. 20 20 Same as for Three Star but with a weighing scale provided Same as for Three Four Star the quality and range should reflect a degree of luxury. 10 20 25 30 Same as for One Star. Same as for One Star. Same as for One Star. Same as for One Star. 20 20 20 20 20 8.0 HYGIENE AND SANITATION 8.1 Refuse Storage and Disposal Facilities should meet the local and health protection environmental regulations. standards Same as for One Star Same as for One Star 20 20 20 Same as for One Star but with evidence for professional handling Same as for Four Star a higher but with of display professionalism 25 30 8.2 Sewerage Drainage should be connected to the sewage disposal of the town, where applicable; where there is no sewerage system, the disposal should be in line with the Building Code and health regulations. 30 Same as for One Star Same as for One Star Same as for One Star Same as for One Star 30 30 30 30 288 EAST AFRICAN COMMUNITY 2009 SECTION- ITEM 8.3 Vermin Proofing 8.4 Water Supply Official Gazette n° 40 of 03/10/2016 ONE STAR TWO STAR THREESTAR FOUR STAR FIVE STAR REMARKS Same as for One Star Same as for One Star Same as for One Star Same as for One Star The premises should be fumigated in accordance with regularly health regulations and properly protected against other vermin 20 There should be consistent supply of safe water conforming to local and WHO standards. Water from be private and regularly appropriately by competent National Authority 20 certified sources treated should 20 20 20 20 Same as for One Star. Same as for One Star Same as for One Star Same as for One Star 20 20 20 20 8.5 Water Storage Should be adequate to last for at least two (2) day, in case of supply breakdown. Same as for One Star Should be adequate to last for at least three (3) days. Should be adequate to last for at least five (5) days. Should be adequate to last for at least seven (7) days. 30 15 15 20 25 9.0 SAFETY AND SECURITY 9.1 Fire Protection in Adequate fire All material the establishment should be of fire resistant or retardant and material. appropriate fighting equipment should be provided and in excellent well maintained, in condition accordance with local fire fighting and prevention by- laws. times, all at Same as for One Star but detectors fire should be installed. Same as for Three Star but with smoke detectors and sprinklers installed. Same as for Three Star. Same as for Three Start  Fire alarms should be installed;  Staff should be familiar with available fire fighting equipment and their use;  Fire drill exercises should be carried out regularly; 289 EAST AFRICAN COMMUNITY 2009 SECTION- ITEM ONE STAR TWO STAR THREESTAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016  Statutory fire safety notices prominently be should displayed in guest room and public areas;  The establishment should be insured against fire hazards. 20 9. 2 Electrical Safety All electrical installations should in well maintained be accordance with applicable electrical safety laws. 30 40 40 40 Same as for One Star Same as for One Star Same as for One Star Same as for One Star 20 20 20 20 20 9.3 Emergency Power There should be appropriate alternative sources of power in case of failure of main supply 20 9. 4 Security There should be adequate security arrangements including:-  Functional alarm system  Professionally trained and properly equipped personnel, to escort guests their rooms, where necessary;  Precaution Notices should be prominently displayed and legible at all times. to Same as for One Star Same as for One Star. Same as for One Star Same as for One Star 20 Same as for One Star 20 Same as for One Star, but with more elaborate rapid response arrangements 20 Same as for Three Star 20 Same as for Three Star, but there in addition should be a functional electronic surveillance system in place. 20 9. 5 First Aid Adequate Kits should be available on premises, with at least one member of staff on duty, trained in its application techniques. 20 30 30 40 Same as for One Star Same as for One Star but with a Doctor on call. Same as for Three Star Same as for Three Star 10 10 20 20 20 290 EAST AFRICAN COMMUNITY 2009 SECTION- ITEM ONE STAR TWO STAR THREESTAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 10.0 SUNDRY SERVICES 10.1 Luggage, Lost and Found Room There should be a room for storage of luggage. All lost and found property should be appropriately kept. Porter services should be provided. Same as for One Star. Same as for One Star Same as for One Star Same as for One Star 10.2 Shoe Shine Service should be available. Same as for One Star Same as for One Star. Same as for One Star Same as for One Star 10 10 10 10 10 10.3 Baby Sitter 10 Experienced baby sitter should be available with prior arrangement. 10 Same as for One Star. 10 Same as for One Star 10 Same as for One Star 10 Same as for One Star 10.4 Laundry and Dry Cleaning Services 20 11. 0 HUMAN RESOURCE 11.1 Human Resource Policy 10 Should be provided 10 Same as for One Star. 10 Same as for One Star 10 Same as for One Star 10 Same as for One Star 20 20 20 20 Same as for One Star Same as for One Star Same as for One Star Same as for One Star and There should be a documented Human Resource Management Policy specifying:- Terms conditions of service; Schemes of service; Employee reward/incentive scheme(s); In-house and External training programmes 20 20 20 20 20 Professional of 11.2 Qualifications Management Staff The establishment should be under the supervision of a qualified person, certified by appropriate national authorities. Same as for One Star Same as for One Star but the Manager should be assisted by qualified and/or experienced personnel. Same as for Three Star Same as for Three Star 40 40 50 50 50 291 Official Gazette n° 40 of 03/10/2016 EAST AFRICAN COMMUNITY 2009 SECTION- ITEM 11.3 Professional Qualifications of Operative Staff ONE STAR TWO STAR THREESTAR FOUR STAR FIVE STAR REMARKS All operative staff should possess professional qualifications and appropriate experience to maintain satisfactory services for guests, at all times. Same as for One Star but the proportion of professionally certified staff should be at least 50% Same as for One Star but the proportion of professionally certified staff should be at least 70% Same as for One Star but the proportion of professionally certified staff should be at least 80% Same as for One Star but of proportion the professionally certified staff should be 90% At least 40% of the staff should posses certified qualifications from recognized institutions. 20 25 30 35 40 11.4 Languages The Manager should have a working of English/French and Kiswahili. knowledge Same as for One Star Same as for Three Star. Same as for One Star but in addition, the Manager should have a working knowledge of at least one internationally other recognized language. Same as for Three Star but other Guest Contact staff should to communicate in more than internationally one recognized language. able be 20 20 30 30 40 11.5 Health Staff should be medically examined, regularly, in line with health statutory regulations Same as for One Star Same as for One Star Same as for One Star Same as for One Star 10 10 10 10 10 11.6 Staff Grooming Should be well groomed in body and attire, with different uniforms for each functional area. Uniforms should be kept in good clean condition and in conformity with safety requirements, should be provided. All staff should have name tags, indicating designation. 30 Same as for One Star. Same as for One Star but should be of good quality Same of for Three Star but should be of very good quality. Same as for Four Star 30 40 50 50 292 EAST AFRICAN COMMUNITY 2009 SECTION- ITEM 12.0 GENERAL 12.1 Parking Facilities Official Gazette n° 40 of 03/10/2016 ONE STAR TWO STAR THREESTAR FOUR STAR FIVE STAR REMARKS space, in Adequate parking relation to the number of rooms and in close proximity of the hotel, should be provided. Special parking and access the disabled/handi- capped should be provided. for Same as for One Star Same as for One Star. Same as for Four Star. Same as for One Star but the in addition surface of the parking space should be well paved, marked and secured. Sufficient and marked walkways should be designated. be The number of spaces parking should in conformity with local/national code. building Covered parking will be an added advantage. 15 15 15 20 20 12.2 Taxi Service Should be available on call. Same as for One Star. An appointed taxi service should be available. Same as for Three Star. Same as for Three Star 12.3 Shopping Facilities 12.4 Outdoor Areas 12.5 Swimming Pool 10 A grocery shop stocking items essential for guests’ should be the easy within establishment. reach of 10 Same as for One Star 20 Same as for One Star 20 Same as for One Star 20 Same as for One Star 10 10 10 10 10 is land Where available, landscaping should be done and be well maintained Same as for One Star Same as for One Star. Same as for One Star but landscaping should have aesthetic appeal. an Same as for Four star 20 20 20 30 30 the Same as for One Star but design, amenities, facilities, and of structures, materials, fixtures and equipment, should be of good. quality Where applicable, and depending on the size of the establishment, a swimming pool of adequate size should be provided and well maintained to ensure safety of swimmers. The pool should have as minimum:-  Treatment room and filtration plant  Beds and mattresses  Separate changing rooms for men and women should be Same as for Four Star. Same as for Two Star but should not be of less than seventy five (75) square metres. less Same as for Three Star but with a pool of not than One hundred (100) square high and metres standard of design and finish. The water temperature should be regulated. 293 SECTION- ITEM ONE STAR TWO STAR THREESTAR FOUR STAR FIVE STAR REMARKS Official Gazette n° 40 of 03/10/2016 provided.  A separate pool/area for children  Clear markings to indicate depth at different points trained and attendants/Life  Suitably equipped Guards 20 12.6 Insurance A public liability insurance and other statutory insurance policies should cover the establishment. 20 END 25 30 40 40 Same as for One Star Same as for One Star Same as for One Star Same as for One Star 20 20 20 20 294 Official Gazette n° 40 of 03/10/2016 Bibonywe kugira ngo bishyirwe ku mugereka w’Iteka rya Minisitiri n° 26 ryo ku wa 14/09/2016 ibipimo ngenderwaho mu gushyira mu byiciro ibigo by’ubukerarugendo rigena Seen to be annexed to Ministerial Order n°26 of 14/09/2016 the standards for the grading of tourism entities determining Vu pour être annexé à l’Arrêté Ministériel no26 du 14/09/2016 déterminant les normes de classification des entités de tourisme Kigali, ku wa 14/09/2016 Kigali, on 14/09/2016 Kigali, le 14/09/2016 (sé) KANIMBA François Minisitiri w’Ubucuruzi n’Inganda (sé) KANIMBA François Minister of Trade and Industry (sé) KANIMBA François Ministre du Commerce et de l’Industrie Bibonywe kandi bishyizweho Ikirango cya Repubulika y’u Rwanda: Seen and sealed with the Seal of the Republic: Vu et scellé du Sceau de la République: (sé) BUSINGYE Johnston Minisitiri w’Ubutabera/ Intumwa Nkuru ya Leta (sé) BUSINGYE Johnston Minister of Justice/Attorney General (sé) BUSINGYE Johnston Ministre de la Justice/Garde des Sceaux 295