Rqulalions, 1991

L.N. 100 of 1991

HOTELS At"O CATERING FSrABLISHME/Io"J'S ACT

(CAP. 197)

!loIm and Cacerlng EstablNunenl.'l (Amendment)

Rqulalions, 1991

IN exercise of lhe powers confe rred by section 16 of the Hotels and

CaTering Establis hments Act, t he Min ister for O;:vclopmcnt of Tertiary

Sector has made the following regulations:-

( I) These regulations may be cited as the Hotclsaoo Catering a.., ..... nd

&Ia blishme nts (Amc: ndment) Regulations, 1991 and $hall be re ad and aom"'"",,,,,,nL

construed as one with the Ho tels and Catering Establishments l,N 67

Regu lations, Im. he rdnafte r referred to as " the principal 011972.

regulations".

(2)

These regulations Shall come into force on the ISI

January. 1992.

For the Third and Fourth Pam of tne Second Schedule 10 the

principa l regulations Ihere shall be substitu ted the following: -

';11I1RD PART

CATERING ESTABLISHMENTS

DENOMIN ATIONS

(a)

There shaU be two ge neral denominations of Catering

E&tablishmenlS wh ich shall fall under the provisio ns of this

Schedule

OiIonomllllllion ' A '

The Gmera/ Damp/ion o f a Catering Establishment failing

under Ihis Denomination shall be t hat of a Catering Establishment

ope ra ting wit hin the precincts of Hotels. Aparthotels. Holiday

Complexes o r Tourist Villages providing accommoda tion and

pun'eyi ng Food and Be"erages o n the premises. with o r without

t he provision of entertainment. fo r guests and/or for perwns not

residing in the prem ises.

The requireme nts for the d a5Si fica tion of a Catering

Establishment falli ng unde r this Denom ination shall be in

accQrdanc.: wit h the pertinent provisions of the Fi rst Part o r this

Schedu le in so far as those provisions relate: to Catering and

ancillary facilities .

l)enominlltion ' H'

The Gentral OtscripliQn of a CB lerin!! Establishment faning

under th is Denominat ion shall be IlIat ofa Catering Establishment

purveying Food and Beverages on the prc mi!lCS. with or without

the provision of cnlenainmenl and opelllling independently of any

Hot el. Aparloolcl, Holiday Complex or Tourist ViUage. These

Cate ring Establishments. providing Clte ring services for tourists

and/or for the general public, shall be classified acrording 10 the

provisions of paragraphs (I), (2), (3 ) or (4) of this Pari of this

Schedule.

Cb) CATEGORIES

There shall be four specific categories of Catering Eslab~hmenlS

falling under DellOlllinalion ' S ' which shall be indicated as

' RESTAURAI>rr, 'S PECIALITY RESTA URANT , 'SNACK BAR'

OT'TAKE·AWA Y' asfollows:-

(I)

REST AU KANTS

0) The C/assiji(xuion of Cate ring Establishmen ts

falling under the category of ' Rcsta urants' shall be aMigned as

De Luxe , First Oass. Secund Oass, Third Oass o r Fourtll

Class wll iell may also, by prior directive from the Board

following application from establishmen t operator, be

indica ted witll Five Stars, Four Sta rs, Three Stars, Two Stars

and One Star respe<:tive1y or in any ot her symbol as directed by

tlie Boa rd ,

(ii) 1be Genual Dt!$criprion o f Catering Establisli·

ments faUing under this C'' 'tegory shall be that of any

establishment , building or prem ises, ~Y('r de5cribed

liaying adequate and appropriate sea ting. food prepara tion

space and eq uipment ; pun'eying agai nst payments to tourists

and the pu blic in general. a yarietyof food dishes according to

an d la carte and other menu. as we ll as refreshments (or

consumption in such establishment , building or premises; and

providing a fu ll and proper sc!'\lice 10 customers. Sueh

establ ishmen l!; shall not be described or de nominated in anyof

the o t her three denominations specified in this pari o f this

Schedule.

( iii) General R~ui,nnenlS applicable for the classi fi·

cation o f all restaurants shall be as follows:-

I. De livcry o f suppliC5 to a Restauram shall be

made either from an enlrallCC other than the main

entra nce of th e establishment. or in sueh a way as no\ \o be

of any inconvenience to patrons.

2. The Storage facilities shall pr(Wide for the proper

and hygienic keeping of every category of food and

beverages in o rde r to e nsure good organisation and

acceptable standards.

The kitehen area shall conform to the regulations

relating to health an<! hygienic standards with regards to

finishings of f1orn"s IlCld walls . lighting and ventilation.

facilities for pef50nal hygiene of staff and facilities for

washing·up .

1ltc kitchen area shall be well organised and

provided with adequate equi pment and facilities for the

preparation and servicc offood to a standard according to

the classifica tion assigned to the establishmen t.

Priced menus. priced wine-lislSand priced lists of

any other service. which the establishment shall provide

against payment. sha ll be available to guests making use

of the establishment imd tile general public.

The public areas where service is provided. shall

have a sta ndard of decor. furniture. furnishings.

equipment. service and ente rtainment and/or any other

amenity aax:mling to the d3$.5if1C8tion assigned , .... the

establishment.

llte Restaurant shall have an adequate number

of loilets. wash·hand basi ns and other san itary eq uipment

in conformity with health regulations and to meet the

needs of the maximum number of persons it can ser·.c.

The public areas where service is provided shall

be properly \'entilatoo or air-conditioned according to the

classification and specifIC needs of the establishment.

The Restaurant shall be ope rated by qua lified or

experienced staff accordi ng to the classification assigned

to

it.

The service staff of the restaurant shall be able

to converse in English and in OIher foreign languages

according to the classif1C8tion of tile establishment and the

particular needs of its operation .

Fire precautionary eq uipment shall be provided

and an .:mergcnC)' alarm system installed in the premiscs.

(iv) The Particular Requ;remt nlS fOT the classification of

a cateringestabtishment falling under Ihisca tcgory shall be the

following: -

Dc Luft Restaurant

I.

'This classification shall be accorded to a Restaurant

baving the highest standards of furnishings. decor and facilities

for providing the highest standard of service. cuisine alld

efficiency.

I . The Restaurant shall provide an extensive d ID CQrtt

menu with high class disho offering ample choices.

2. The Restaurant sha ll provide a Silver Service,

Gue,ridon Service. o r any other recognised high class type o f

$CrlICC.

).

The Resta urant shall provide an extensive wine list

wi th a variety of local and foreign wines from well kl1(lWn

regions in the wine-producingoountries.

4 . The Restaurant shal l provide I we ll stocked Liqueur

Trolley wi th a wide variety of liqueurs and ciga rs.

S. The Reslaunlnl shall be ope rated by high ly pro-

fessiooal management and staff. Slaff shall wear unifomu

properly designed for the purpose of their job.

6. The Restaurant shall provide. fullyslocked Cockta il

Bar and Dispense Bar operated by professional Barme n.

7. TIle Restaurant shall ha~ the highest sta ndard of

style. silve r table -sellings, superior glassware a nd crockery,

luxury chairs and best quality tables and table-d ressings and

facilities fo r providing a veT)' high standard of service.

8. The public areas shall be fully air-oondit iolled

throughout the year.

9. A n I lIended cloakroom shall be available m an

appropria te area of the premises.

10. TIle general requirements of paragra ph (Hi) of item

(I) Restaurants, of section (b) of this Part shall al50 app ly.

f1n( Class Rtstaunant

2. This classifICation shall be acoorded 10 a Restaurant

ha ving veT)' high standards of furn ishings. decor and faci lities

for provid ing a very high stan dard of service, cuisine and

effICiency.

RequiremenlS

I. The R~launmt shall provide an extensive !Ita carte

menu with ample choices of dishC5 of a high slandard .

2. The Restaurant shall provide a Silver Servicc. or any

other recognised service of a high standard.

J. The Restaurant shall provide an extensive wine Ibt

with a variety of local and foreign wines from well known

regions in the wine·producing coun tries.

4. The Restaurant shall provide a well stocked Liqueur

Trolley with a wide variety of liqucurs and cigars.

S. The Restauran t shall be operated by professional

manageme nt and staff. Staff shall welll" uniforms properly

dcsigned fo r the purpose of their job.

6 . The Re$taurant shall provide. fully stocked Cock tail

Bar and Dispense Bar operated by p rofessional Bannen.

7. The Restaurant shall have a very high standa rd o f

style. si Iver table-&:ttings. high quality glassware and crockery.

chairs and tables, table-rlressings and facilities for providing a

very high standard of service.

8. The public areas shall have air-oonditiOfling or shall

be equipped with alte rnative means of heating/cooling to

provide a comfortable atmosphere to tbe customer.

9 . A cloak room shall be available in an appropriate area

of the premises.

10. The general requireme nts of paragraph (iii) of item

(I) Restauran ts. of section (b) of this Pan shal l also apply.

J. S«ond Class Restaurant

Th is classification ~h all be accorded to a Rc~taurant ha ving a

high standard of furnishings, decor and facilities for providing a

high standard of service. cuisine and efficiency.

R~quj,eme,,1S

The Restau rant shall provide an u la can~ and a /Obit

d'h6f~ men usof a high standard wilh ample choice of dishes.

2. Thc Restaura nt shall provide a high standa rd of service.

J. The Restaurant shall provide a very good wine·list ""ilh a

varie ty of local and foreign wines as well as IiqueUB .

4 . 111<: Restau rant 5haU be operated by well- tra ined

management and staff. Staff shall wear uniforms properly de$igned

for the purpose o f tbe ir job.

1be Reslaul1InI shall provide a fully stocked Bar.

5.

6. The Restaurant shall have a high standard o f style, table·

setting and lable-d ressing, good quality glassware and crockery.

chairs and tables of good quality and facilities for a high standard of

se rvice.

C loakroom facilities shall be provided.

7.

8. The general requirements of paragraph (iii) of item ( I)

Restaurants. of section (b) of this Part sha ll also apply.

TIle classifica tion shall be aooorded to a Restaurant having

good sta ndards of furn ishings. decor and facilities for providing a

good standard o f service. cuisine and efficiency.

I. The Restaurant shall provide an d /Q rune and tobled 'hd,e

menus of a good standard with a varied choice of dishes.

2. The Restau rant shall provide a good standard of service .

3. The Restauran t shall provide a good wine-list with a

variety of local and foreign wines as well as liqueurs .

4. The Restaunant shall be openated by trained managemen t

and staff. Staff shall wear uniforms properly designed fo r the

purposeoflhei r job.

5. 1lle Restaul3 nt shall provide Bar facilities.

6. llIe Restaul3nt shall have good standards o f style, table-

selling and rable-dressing, good quality glassware and crockery,

and faci lit ies for a good standard o f service.

7. The general requirements of paragraph (iii) o f item ( I)

Restaura nts , o f section (b) oflhis Part shall also apply .

5. Fourtb Class Restaurant

This classifica tion· shall be accorded 10 a Rcstaunanl having

basic furnishings and decor, and facilities for providing a modest,

bu t effICien t service.

1. The Restauram shall pro\'ide a limited d ID Olffl' and a IOIJ/t

d'!uiu' menus of an acceptable standard.

2. The Reslaurant shall provide a rl'IOdest standard of

service.

3. lbe ReMaurant shall provide a wine· list.

4. The Restaurant shall be operated by trained management

and staff.

5. 'Ille Restau rant shall provide Bar faci lities.

6. The Restaurant ~hall have a modest standard of style.

table·se tting and dressing. good qual ity glassware and crockery.

and facilities for a modest standard o f service.

7. The general requirements as specified in paragraph (iii)of

itcm ( I) Restaurants. of section (b) o f this Part shall also apply.

SPEC IALITY RESTAU RANTS

(2)

(i) The CiUSfifiCOlion of Catering Establishments falling

under thc category of 'Speciality Restau rants'. shall be the same as

that indicated in paragraph (I) of item (1) Restaurants , of section

(b)ofthisPart.

(il ) llic Gt:nt:rol Ducription of Catering Establishments

falling under this category shall be the same as speciroed in

paragraph (ii) of item (I) Restaurants. of seetion (b) of this Pan.

Such establishments shall not be described o r denomina ted in any

of the other denominations speci rlCd in this pan of this Scheduk'.

(iil) llle GM .. ,O/ R"qui, .. mMI$ of Catering Establishmen ts

falling under this category shall be the same as specirlCd for each

d assirlClltion under CI~ 1, 2,3. " and 5 of paragraph (iv) of item

( I) Restaurants. of seetion (b)of this Pan.

(iv) lbe Poniculor R .. qui, .. m .. nuof Catering Establishments

to be d.:seribed H 'Speciality Catering Establishments' shall be the

following:-

(a) For the purpose of a classification, the same as

specified for each classifica tion undcr Classes 1. 2. 3. 4 and 5 of

paragraph (i v) of item (1) Restaurants. of section (b) o f Ihis

Part.

(b) The Speciality Restaurant shall provide a " Bill of

Farc" predominantly made up of typical National and/or

Spechllity dis hes of any Coun try and/or Cu ltu re or a specific

food items of interest.

(c) The Speciality Restaurant shall provide the metlKlds

of food preparation and service conducive to the c~ation of

the National and/or Speciality dishes being provided.

(d) The Speciality Restauran t shall have the lIyle. decor

and fumbhings depicting the country. culture or specific food

items shown on the " Sill of Fare",

(v) The minimum requi ~ments of 'Speciality Restaurants'

shall be those sperirltd al paragraph (iii) ofile m (I ) Restaurants, of

section (b) olthis Pan.

SNACK BARS

(3)

(I) The C/a.s.sificariQn of Catering Establishments fa lli ng

under thi s category of 'Snack Bars', shall be of four grndes - Fi rS!

C lass, Second Class, Third Class and Founh Class - and shall be

comparable to the standard of restaurants of the same grading as

ind it ated in item (\ ) Restaurants. of settion (b) of this Part except

for the provision of silver se rvice , liqueur trolley, sepa rate dispense

and roc ktail barl.

(i i) llte Generol DestriptiQn of a C.lering Establishment

lalling under th is c:ategory shall be lhat of any establishme nt ,

building or premises, IKIwsoever described; having adequate aoo

appropriate sea ting. food p~ paration space and equipment ;

purve ying against payment to tourists and the public in general a

variety of snack dishes such as fast foods as we ll as ~ freshments ; for

consumption in such establishment. building o r p~mise5; and

providing a limited service to customers,

(iii) The Ca tering Establishment falling under this c:ategory

shall provide Snack Bar service to the satisfaction and approval of

the Board: the snack menu offered, served o r consumed al these

establishme nts sha ll be restricted to piua, pasta, salads. burgers,

egg dishes, sandwiches. breakfasts, pastries. confectione ry and

other food ite ms wh ich, in the opinion of the Board. are also

considered to be 'snacks' arid may be added to the me nu ,

(iv) The Genua/ Rtquiumtflts, applicable to all Catering

Establishmenu falling under this category , shall be the same as

specified in paragraph (iii)of item (I) Restaurants. ohection (b )of

this Part. Such establishments shall not be desctibed or

denominated in any of the other three denominations specified in

this Pan.

(4)

TAKE-A WAYS

(i) The CflUsifica/um of a Catering Estab!i,hment falling

under th is category sha ll he of one grading on ly aoo shall be

described as 'Take'Away'.

(ii) T1H: G~n~ral INscription of a Catering Establishment

falling under th is deroomination shall be that of an~ establishment,

building or premises, howsoever described: having adequate and

appropriate food preparation spate and equipment: puneying

against pa~ment to tourists and the public in ge neral a restricted list

of food iterru; but not for consumption in such estab lishments,

building o r premises,

(iii) T1H: Catering Establishment shall provide 'Take-Away"

service to tbe sa tisfaction and approval of the Board ,

(iv) The Gen~rflf Htqljj'~m~nl$ of a 'Take-Away" shall be"

appropriate space, kitchen equipment, decor and service

confonnity with hygienic standards: exhibition of price lisu: and

other require ments as may be imposed by the Board from time to

time, Such establishments sha ll not be described ordcnom in oted in

an)' of the other three denominations specified in this Part,

(c) OTHER CONSLDERATIONS

(i) Nothing in any of the provisions contained in sub-

heading (a) Denominations, o r in sub- heading (b) Categories, in

this Pa n , unless otherwise indicale~i. mall pr~ludc the Board from

requiring any Ca tering Establi5hment keeper from procuring an ~

food , be"erage o r service, or any other facilily. includi ng the

number or proportion of staff in relation to the maximum numlxr

of clients which the establishment can .se rve al anyone time, as

could be considered b)' the Board 10 Ix ncttSsary in each case.

(ii) Nothing in this section shall preclude the Board frum

considering for the purpose of classification, in accordance with this

Pan. any ot her services or facilities. which may be fouml in

' Restaurants', 'S peciality Restaurants'. 'Snack Bars' or 'Take-

Aways' as the Board maytkem fit.

(iii) When classifying 'Specialily Restaurants', 'Snack Ba rs'

or 'Take-Aways' the Board may also take into account such otller

considerations as tIK: Board deems fil from the stipu lations which

arc contained in th is Pan. " ,

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