Tourism Accommodation Establishments Regulations, 2012

L.N. 351 of 2012

MALTA TRAVEL AND TOURISM SERVICES ACT

(CAP. 409)

Tourism Accommodation Establishments Regulations, 2012

IN exercise of the powers conferred by article 47 of the Malta

Travel and Tourism Services Act, the Minister for Tourism, Culture

and the Environment, acting on the recommendation of the Malta

Tourism Authority, has made the following regulations:-

The title of these regulations is

the

Tourism Citation.

Accommodation Establishments Regulations, 2012.

CLASSIFICATION CRITERIA

Cells marked with an M indicate that regulation is mandatory for that grade. Blank cells indicate that

regulation is not mandatory for that grade

Standard

Points

Cleanliness and a hygienically

-

M

M

M

M

M

Cleanliness /

perfect offer are basic conditions

hygiene

in each category.

All mechanisms and equipments

-

M

M

M

M

M

Preservation

are functional and in faultless

condition

condition.

The general impression of the

-

M

M

M

M

M

General

hotel is sufficient for these

impression

requirements.

Separated area. Functionally

M

M

Reception

independent area, a single table

or secretary is acceptable

Separate, independent reception

M

M

M

desk

Size of rooms (incl. bathroom) •

Rooms

14m2

Size of rooms (incl. bathroom) •

18m 2

Size of rooms (incl. bathroom) •

22m

Size of rooms (incl. bathroom) •

30m 2

Bathroom/Sanitary facilities • 5

m 2

Number of suites

2 per

min. of 2

suite,

suites

max.

Min. 50% of the rooms are non-

smoking rooms.

All public areas to be non-

M

M

M

M

M

Public area

smoking areas

Lounge for hotel guests (e.g.

breakfast room or restaurant)

Sitting facilities for a group at

M

the reception

Lobby with seats and beverage

M

service

Standard

Points

Spacious reception hall with

M

several seats and beverage

service

Bar (opened on at least 6 days

M

per week)

Bar (opened on at least 7 days

M

M

M

per week)

Barrier-free

Facilities for

disabled persons

– Category A

Barrier-free

– Category B

Barrier-free

– Category C

Barrier-free

– Category D

Complete barrier-free

– Category E

Parking directly at the hotel

Car park

Parking possibilities for coaches

Garage

Balconies or terraces directly at

Others

the room

Elevator (if more than three

M

M

M

floors including ground floor)

II. Furniture /

100% of the rooms with ensuite

M

M

M

M

Sanitary comfort

shower/WC or ensuite bath

tub/WC

50% of the rooms with bath tub

and shower cubicle separately

(1)

In these regulations, unless the context otherwise Interpretation.

requires

"accommodation units" means guest bedrooms, suites or self-

catering units;

"the Act" means the Malta Travel and Tourism Services Act;

"agro-tourism", in the context of a special label, means premises

of accommodation for tourists being an integral part of an operational

farm or agricultural operation in a rural area, providing opportunities

for participation in an operational farm or other agricultural

operations forming part of the same farm or agricultural operation;

"bed and breakfast", in the context of a special label, means a

one, two, three or four star hotel which is exempted from providing a

restaurant and restaurant service, but is still required to provide a bar,

a breakfast room and breakfast service and which is also exempted

from providing a swimming pool;

"bunk beds" means a system of two beds placed over each other;

"Eco Certification" means the certificate issued by the

Authority confirming that the hotel conforms to the requirements of

the Eco Certification Scheme as established by the Authority;

"farmhouse", in the context of a special label, means any

premises, used for the accommodation of tourists, being a self-

contained unit with facilities for sleeping, cooking and dining,

constructed and finished to represent a typical Maltese farmhouse,

generally with rustic furnishings and located in a village or rural

environment;

"guest house" has the same meaning as "guest house" in the Act,

but in more specific terms, it means any building or part of a building

having an independent entrance, provides accommodation in not

more than thirty bedrooms but not in shared room accommodation,

offers breakfast and limited reception services to the public, in

accordance with the standards established in the Fifth Schedule;

"heritage", in the context of a special label, means a building

having a heritage or historical significance, as certified by the MEPA;

"hostel" has the same meaning as in the Act, but in more

specific terms, it means any building or part of a building, having an

independent entrance, providing private or shared room

accommodation and amenities of a basic standard to the public and

offering breakfast in a breakfast room and limited reception service in

accordance with the standards established in the Sixth Schedule;

"hotel" has the same meaning as in the Act, but in more specific

terms, it means a building or part of a building or group of connected

buildings, sited within a single and defined parcel of land, where

ancillary services and amenities are provided to the public in

accordance with the standards established by the First, Second and

Third Schedules. Accommodation may consist of guest bedrooms,

suites, self catering units or a mix of such units;

"the MEPA" means the Malta Environment and Planning

Authority established under article 6 of the Environment and

Development Planning Act and includes any body or other person

acting on its behalf under powers delegated by the Malta

Environment and Planning Authority under the said Act;

"quality standards" means the standards established by the

Authority in order to assess the quality aspects of the tangible

elements of hotel and tourist village operations - guest bedrooms,

guest bathrooms, exterior of hotel and all public areas;

"rural", in the context of a special label, means a rural locality as

determined by the Authority;

"self-catering unit" means an accommodation unit within a

tourism accommodation establishment for use by guests which, in

addition to the facilities and furnishings of a hotel room, provides

also kitchen, living and dining facilities in accordance with the

standards indicated in the Second Schedule;

"special label" means the particular label assigned by the

Authority to a hotel, tourist village, guesthouse or farmhouse, which

label is granted by the Authority to further distinguish between the

different types of accommodation according to their main use or

character;

"tourism accommodation establishments" means hotels, tourist

villages, guest houses, hostels, and any other tourism accommodation

establishment as the Authority may from time to time determine;

"Tourism Compliance Certificate" means the preliminary

compliance certificate issued by the Authority with regard to

applications for new tourism establishments, extensions,

modifications or redevelopments or for reclassification of existing

tourism establishments under regulation 5;

"Tourism Design Guidelines Certificate" means the certificate

issued by the Authority approving plans of a tourism accommodation

establishment following applicant’s consultation with the MEPA and

prior to the issue of the Development Permit by the MEPA;

"tourist village" means any building howsoever described,

which does not exceed the maximum height of three storeys, which is

detached from any other building and is situated within an extensive

and defined parcel of land in which accommodation, ancillary

services and amenities are provided by a common management,

whereby the accommodation units consist in guest bedrooms or suites

or self-catering units or a combination of the same, and in which sport

and, or recreational activities are offered and other outdoor facilities

are provided.

(2) Words and expressions used in these regulations and which

are also used in the Act have the same meaning as in the Act.

These regulations shall apply to hotels, tourist villages, Applicability.

guest houses, hostels, and other tourism accommodation

establishments howsoever described.

(1)

The Minister may from time to time, following Policy

consultation with the Authority, issue tourism policy guidelines, guidelines.

which shall, however, not be imposed retrospectively.

(2) The Authority shall, in order to clarify or to explain such

policies or regulations, issue explanatory notes in order to guide the

industry on the implementation of these policies and regulations.

(3) Licensees shall ensure that their tourism accommodation

establishments conform with the provisions of these regulations and

to any policy guidelines that may be established from time to time.

(1)

Where the applicant submits to the Authority -

(a)

applications for new tourism accommodation

establishments, or

(b)

extensions, modifications or redevelopments of

existing tourism establishments, or

(c)

re-classification of existing establishments,

the Authority shall issue a Tourism Compliance Certificate to the

applicant, provided that

(i) such development or re-classification

conforms with the established tourism policy guidelines

and regulations at the time; and

(ii) the applicant submits to the Authority the

requested documentation and information indicated in the

appropriate application.

(2) The granting of a Tourism Compliance Certificate referred

to in sub-regulation (1) shall not exonerate the applicant from

obtaining a licence under regulation 6(1) and from any licence, permit

or authorisation which may be required under any other law.

(3) When the plans, which are approved by the Authority

according to the Tourism Compliance Certificate, are amended

following the applicant’s consultation with the MEPA, the applicant

shall re-submit to the Authority such plans prior to the final decision

on the application being taken by the MEPA. The Authority shall

issue a Tourism Design Guidelines Certificate after ensuring that

these plans still conform to current tourism policy and design

guidelines and with the structural specifications of its regulations.

The Authority shall only issue the licence once it is satisfied that the

building is compliant to the MEPA permit.

(4) The Tourism Compliance Certificate and the Tourism

Design Guidelines Certificate shall have a validity period of three

years from date of issue.

(1)

No person shall operate or allow the operation of a

tourism accommodation establishment unless such person shall have

previously applied for and obtained a valid licence issued by the

Authority for this purpose in conformity with the Act, these

regulations and any other regulations which may be in force from

time to time.

(2) A licence for the operation of a hotel or tourist village shall

include the operation of catering establishments forming part of the

same premises

Provided that the guests being accommodated within the

accommodation establishment have access to these catering

establishments and the catering establishments forming part of the

hotel or tourist village are in compliance with the standard criteria

specified under the First, Second and Third Schedules

Provided further that the sale of wine and spirits within a

tourism accommodation establishment would require a licence

separate from the necessary licence required to operate a tourism

accommodation operation to operate a hotel, or tourist village or

catering establishment.

(3) (a)

Licensees of hotels or tourist villages who require

that catering establishment, forming part of their accommodation

establishment, be included in the hotel’s or tourist village’s licence, in

terms of sub-regulation (2), shall apply to the Authority for this

purpose

Provided that this shall apply only to catering

establishments other than those that are to be provided on a

mandatory basis in accordance with the First Schedule.

(b)

Full details, including the name and location of the

catering establishments required to be exempt from having a separate

licence from that of the hotel or tourist village, are to be supplied to

the Authority.

(4) The Authority shall consider such requests made in

accordance with sub-regulation (3) and, provided it is satisfied that

the catering establishment has the required permits for such use, and

that it is in compliance with these regulations, it shall approve such

request, and include the details of the catering establishment in the

licence of the hotel, or tourist village, and inform the licensee

accordingly.

(5) (a)

Any person whose application for a hotel licence

has been filed with the Authority after the coming into force of these

regulations shall ensure that within six months from the issue of the

licence, the property conforms to the requirements of the Eco

Certification Scheme as established by the Authority.

(b)

Once licensed, the licensee shall inform the

Authority of alterations, if any, affecting the establishment’s

operation. In the case of alterations that may or shall prejudice the

classification assigned to the establishment, the licensee shall seek

the Authority’s prior approval.

(6) Once licensed, the licensee shall inform the Authority of

any alterations affecting the operation of the establishment

Provided that in the case of alterations that prejudice the

classification assigned to the establishment, the licensee shall seek

the Authority’s prior approval.

(1)

Tourism accommodation establishments shall be

classified according to the standard requirements as shown in the

First Schedule in the case of hotels, the First Schedule and the Fourth

Schedule in the case of tourist villages, the Fifth Schedule in the case

of guest houses or the Sixth Schedule in the case of hostels.

(2) The Authority shall classify tourism accommodation

establishments as follows

(a)

hotels in five different classes;

(b)

tourist villages in five different classes;

(c)

guest houses in two different classes; and

(d)

hostels in one class.

(3) Subject to sub-regulations (1) and (2), cells marked ‘M’ in

the First Schedule indicate that the regulation is mandatory for the

corresponding classification

Provided that for the purpose of classification

(a)

if the licensee of a tourism accommodation

establishment fulfils a requirement, the full allotment of points

in the fourth column of the First Schedule will be awarded;

(b)

if a requirement is only partially fulfilled, the

licensee shall not receive any points;

(c)

the licensee of a One Star tourism accommodation

has to attain and maintain ninety points to be classified as a One

Star tourism accommodation;

(d)

the licensee of a Two Star tourism accommodation

has to attain and maintain one hundred and seventy points to be

classified as a Two Star tourism accommodation;

(e)

the licensee of a Three Star tourism

accommodation has to attain and maintain two hundred and fifty

points to be classified as a Three Star tourism accommodation;

(f)

the licensee of a Four Star tourism accommodation

has to attain and maintain three hundred and eighty points to be

classified as a Four Star tourism accommodation;

(g)

the licensee of a Five Star tourism accommodation

has to attain and maintain five hundred and seventy points to be

classified as a Five Star tourism accommodation; and

(h)

in the case of licensees of tourism accommodation

that manage to attain and maintain a total one hundred and

seventy points in the case of One Star tourism accommodation,

two hundred and fifty points in the case of Two Star tourism

accommodation, three hundred and eighty points in the case of

Three Star tourism accommodation, five hundred and seventy

points in the case of Four Star tourism accommodation and six

hundred and fifty points in the case of Five Star tourism

accommodation, the licensee of each respective category will be

awarded the ‘Superior’ label in addition to the basic

classification of One, Two, Three, Four or Five Star, as the case

may be.

(4) (a)

Persons licensed by the Authority to operate

tourism accommodation establishments shall at all times ensure that

such tourism accommodation establishment complies with the

requirements as provided in the First, Second and Third Schedules

(Hotels), the Fourth Schedule (Tourist Villages), the Fifth Schedule

(Guest Houses) and the Sixth Schedule (Hostels), as the case may be.

(b)

Persons licensed by the Authority to operate hotels

and tourist villages shall ensure that their tourism accommodation

establishment complies with the quality standards as established by

the Authority.

(5) No person shall have a right to claim compensation or

redress from the Authority in respect of any decision taken by the

Authority before the coming into force of these regulations.

When a tourism accommodation establishment does not Other

qualify under any of the definitions provided in these regulations, the categories.

Authority may consider establishing a new category with appropriate

criteria under which such tourism accommodation establishment shall

be classified

Provided that this regulation does not apply to any other

establishment that does not meet the minimum requirements

established in the First Schedule.

(1)

The Authority shall, by means of quality standards

established by the Authority, assess the quality of the tangible

elements of tourism accommodation establishments.

(2) The Authority has the power to carry out site visits at

tourism accommodation establishments and carry out investigations

in order to assess the quality standard of these establishments.

(3) Licensees of hotels and tourist villages shall ensure that

their establishments obtain and remain in compliance with the

minimum mandatory requirements applicable to their classification as

provided in the First, Second and Third Schedules in the case of

hotels and the Fourth Schedule in the case of tourist villages.

(4) Licensees whose hotel or tourist village fails to obtain the

minimum mandatory requirements established in the First, Second

and Third Schedules in the case of hotels and the Fourth Schedule in

the case of tourist villages shall be given a timeframe by the

Authority within which to rectify the shortcomings. If these

shortcomings are not rectified within the given timeframe, the

Authority may downgrade the classification of the establishment or

suspend its operating licence as provided for under the Tourism

Operations (General) Regulations until the shortcomings have been

rectified to its satisfaction or impose fines as stipulated in the

regulations.

(1)

The Authority may, following a submission of the

appropriate application by a licensee of a hotel, tourist village, guest

house or farmhouse, assign a particular special label to the hotel,

tourist village, guest house or farmhouse licensed under the Holiday

Premises Regulations, if in the opinion of the Authority, such label

best describes that tourism accommodation establishment or

farmhouse.

(2) The special labels that may be assigned by the Authority

according to the criteria for each label shown in the Seventh Schedule

are: ‘agro-tourism’, ‘B&B’, ‘heritage’, ‘resort’, ‘rural’ and ‘spa’. The

Authority may, from time to time, add other special labels which it

deems fit and appropriate.

(3) Licensees of a hotel, tourist village, guest house or

farmhouse, as the case may be, may apply to the Authority for the

assignment of a special label as described in sub-regulation (2).

(4) The Authority shall, on receipt of such application,

consider the request and assign a special label if the hotel, tourist

village, guest house or farmhouse is in conformity with the criteria of

that particular label as shown in the Seventh Schedule.

(5) The Authority shall not assign more than three different

special labels to the same hotel, tourist village, guest house or

farmhouse, at any one time.

(6) The standards that qualify a hotel, tourist village, guest

house or farmhouse for a special label are those indicated in the

Seventh Schedule.

(7) The licensee of a hotel, tourist village, guest house or

farmhouse who has been assigned a special label by the Authority is

bound to exhibit the special label when advertising, marketing and

publicising the hotel, tourist village, guest house or farmhouse, as the

case may be.

(8) The licensee of a hotel, tourist village, guest house or

farmhouse who has been assigned a special label by the Authority,

shall notify the Authority in writing when the special features by

virtue of which the label had been originally assigned by the

Authority are no longer in place at the hotel, tourist village, guest

house or farmhouse.

(9) The Authority may withdraw the special label which it had

previously assigned to a hotel, tourist village, guest house or

farmhouse, if, following an investigation, it is confirmed that the

description of the special label no longer appropriately applies to that

particular hotel, tourist village, guest house or farmhouse.

(10) Any licensee of a hotel, tourist village, guest house or

farmhouse who -

(a)

does not have the approval of the Authority for a

special label, or

(b)

has had the special label withdrawn by the

Authority, or

(c)

has had the special label withdrawn or not renewed

by the licensee or operator,

shall not exhibit the special label and shall not advertise, market or

promote the hotel, tourist village, guest house or farmhouse as having

that particular special label.

(11) When a hotel, tourist village, guest house or farmhouse

which has been assigned a special label has had its licence suspended

or revoked by the Authority, the special label shall also be considered

as suspended or revoked, as the case may be.

(12) Special labels granted by the Authority under these

regulations shall be valid for two years. If, after the expiry of the

special label, the licensee wants to renew the special label for a

further period of two years, then the licensee shall file an application

for renewal with the Authority at least two months before the expiry

of the two year period.

(13) (a)

For hotels or guest houses assigned a special label

of ‘heritage’, the requirements of the Seventh Schedule apply.

(b)

For hotels or guest houses assigned the special

label of ‘B&B’ the requirements of the Seventh Schedule apply

provided that the licensee or applicant for a licence for a three star

hotel, who has been granted the exemption of a swimming pool, pays

a one time payment as established by the Authority.

(14) (a)

When the Authority approves a hotel, tourist

village, guest house or farmhouse for a special label, it shall issue an

appropriate plaque according to a style and design as may be

established by the Authority indicating that the hotel, tourist village,

guest house or farmhouse is authorised to promote itself with that

particular label.

(b)

The licensee and operator of a hotel, tourist village,

guest house or farmhouse which has been assigned a plaque by the

Authority denoting such recognition, shall exhibit such plaque in a

prominent place on the facade of his establishment.

(15) The assigned special label may be withdrawn by the

Authority if any of the standards under the criteria of that particular

label, as shown in the Seventh Schedule, is no longer in existence.

(16) When the assigned special label has been withdrawn by the

Authority or by the licensee or when the validity period of the special

label has expired and has not been renewed, the Authority may

reclassify the tourism accommodation establishment in accordance

with the schedules to these regulations without considering any

exemptions.

It shall be the responsibility of any licensee of any tourism

accommodation establishment to ensure that any offer of services or

amenities to persons other than guests, shall not prejudice the

provision of such services or amenities to guests residing in the

premises.

The Authority may allow for limited variations in the Limited

figures of the spatial standards as set out in the schedules to these flexibility.

regulations.

The Authority may consult with other competent Certificates of

authorities prior to the issue or renewal of the licence to operate a compatibility

from competent

tourism accommodation establishment.

authorities.

All permits and certificates relating to the operation of a Availability of

tourism accommodation establishment shall be available on the permits

certificates.

premises of the tourism accommodation establishment at all times.

Any licensee of a tourism accommodation establishment Display of rates,

shall ensure that accommodation rates and tariffs, menus, price lists menus,

lists and other

and other charges, including telephone charges, shall be prominently charges.

displayed and shown on demand to any guest or other person making

use of, or intending to make use of, any part of the premises of the

tourism accommodation establishment or of any amenities or services

available within the premises.

When a licensee of a tourism accommodation Change of name

establishment requests the Authority to change the name of the of

accommodation

establishment, the Authority shall consider such request and if establishment.

approved, may impose such conditions as it may deem necessary

including, but not limited to, an obligation by the licensee to indicate

clearly the previous name of such tourism accommodation

establishment in addition to the new name, in all the advertising and

promotion of the said establishment for a period of six months from

the date of such approval. This shall not apply to tourism

accommodation establishments whose upgrading of their

classification has been approved by the Authority.

Any licensee of a tourism accommodation establishment Maintenance of

shall ensure that the whole premises, facilities and equipment are premises,

facilities and

properly maintained and cleaned at all times.

equipment.

(1)

Compliance with the provisions of these Conditions of

regulations shall be deemed to be a condition to which a licence to licence.

operate any tourism accommodation establishment is subject,

irrespective of whether reference to these regulations is made in the

licence itself.

(2) Any person who fails to comply with any of the provisions

of these regulations shall be guilty of an offence and shall be liable to

the fines and penalties as indicated in articles 43 and 45 of the Act.

(1)

The Tourism Accommodation Establishment

Regulations, 2002, and the Bed and Breakfast (Operations) in

Tourism Accommodation Establishments Regulations, 2004,

2004. hereinafter referred to as "the revoked regulations", are hereby being

revoked.

(2) Any licence issued under the revoked regulations, which is

in force immediately before such revocation, shall, subject to

compliance with the provisions of the Act and regulations made

thereunder, continue to be in force thereafter until such time as its

next renewal falls due.

1

100% of the rooms with ensuite

M

bath tub and WC

30% of the rooms with toilet

separately

Shower with shower

M

M

M

M

M

curtain/shower screen

Washbasin

M

M

M

M

M

Twin-washbasin in double

rooms

Twin-washbasin in suites

Washable bathroom rug

M

M

M

M

Appropriate lighting at the

M

M

M

M

M

washbasin

Mirror

M

M

M

M

M

Standard

Points

Power socket near to the mirror

M

M

M

M

M

Vanity mirror

Flexible vanity magnifying /

M

M

shaving mirror

Lighted vanity mirror

Towel rails or towel hooks

M

M

M

M

M

Heating facility in the bathroom

M

M

M

Heated towel rail

Tray

M

M

M

Tray of a large scale

M

M

Toothbrush tumbler

M

M

M

M

M

Soap or body wash

M

M

M

M

M

Bath essence or shower gel

M

M

M

M

Shampoo

M

M

M

Personal care products in

M

flacons

Additional cosmetic products

1 per

M

M

(e.g. shower cap, nail file, cotton

item,

swabs, cotton wool pads, body

max.

lotion)

Cleansing tissue

M

M

M

Toilet paper in reserve

M

M

M

M

M

1 hand towel per person

M

M

M

M

M

1 bath towel per person

M

M

M

M

Bath robe on demand

M

Bath robe

M

Slippers on demand

M

Slippers

M

Hair-dryer on demand

Hair-dryer

M

M

M

Stool in the bathroom

M

Bathroom scales

Waste bin

M

M

M

M

M

Standard

Points

Single beds on the scale of min.

M

M

M

Sleeping comfort

90cm x 190cm and

double beds on the scale of min.

180cm x 190 cm (applicable to

hotels (i) whose application for

a Tourism Compliance

Certificate is filed with the

Authority after the coming into

force of these Regulations or (ii)

)whose application for a

Tourism compliance Certificate

was filed with the Authority

before the coming into force of

these Regulations)

Single beds on the scale of min.

M

M

90 cm x 200 cm and

double beds on the scale of min.

180 cm x 200 cm (applicable to

hotels (i) whose application for

a Tourism Compliance

Certificate is filed with the

Authority after the coming into

force of these Regulations or (ii)

)whose application for a

Tourism compliance Certificate

was filed with the Authority

before the coming into force of

these Regulations)

Single beds on the scale of min.

100 cm x 200 cm and double

beds on the scale of min. 200 cm

x 200 cm

10% of the beds with a length of

min. 210 cm

Modern and well-kept

M

M

M

M

M

mattresses of minimum 13 cm

thickness

Hygienic covers for mattresses

(“Encasings”)

Thorough cleansing of the

mattresses at least every two

years

(The certificate has to be added

to the application.)

Additional baby cot on request

Standard

Points

Washable bedside carpet

M

Wake-up call device

M

M

M

M

M

(for wake-up call see no. 207)

Modern and well-kept blanket

M

M

M

M

M

Modern and well-kept pillow

M

M

M

M

M

Hygienic covers for pillows

(“Encasings” )

Additional pillow on demand

M

M

Two pillows per person

M

Various choice of pillows

M

M

Additional blanket on demand

M

M

M

Possibility to darken room

M

Possibility to black out the room

M

M

M

M

completely (e.g. shutter or

blackout)

Adequate wardrobe or clothes

M

M

M

M

M

Room equipment

niche

Linen shelves

M

M

M

M

Adequate number of hangers

M

M

M

M

M

Wardrobe or clothing hooks

M

M

M

M

M

Possibility to hang up a suit bag

M

M

M

(outside the wardrobe)

1 chair

M

M

1 seating-accommodation per

M

M

M

bed, at least a chair

1 comfortable seating-

M

M

accommodation (upholstered

chair/couch) with side table/tray

1 additional comfortable seating-

M

accommodation (upholstered

chair or twin-couch) in double

rooms or suites

Table, desk or desk top

M

M

Table, desk or desk top with a

M

M

M

free working space of min.

0,5 m 2 and an appropriate

lighting

Power socket in the room

M

M

M

M

M

Additional power socket next to

M

M

M

the table, desk or desk top

Appropriate room lighting

M

M

M

M

M

Bedside table/tray

M

M

M

Reading light next to the bed

M

M

M

M

Central power button for the

room lighting

Standard

Points

Bedside power button for the

room lighting

Bedside power button for the

complete room lighting

Power socket next to the bed

M

M

M

Dressing mirror

M

M

M

Place to put the luggage/suitcase

M

M

M

Waste paper basket

M

M

M

Deposit possibility (e.g. at the

M

M

Deposit

reception)

Central safe (e.g. at the

M

M

M

reception) or safe in the room

for the 3 and 4 star

Safe in the room or at reception

M

M

M

for the 3 and 4 star.

Safe with integrated power

socket in the room

Appropriate noise control of the

Noise control /

windows

air conditioning

Sound-absorbing doors or

double doors

Rooms with central adjustable

air conditioning

Rooms with individual

M

M

M

adjustable air conditioning

Air conditioning of the public

guest area (restaurant, lobby,

entrance hall, breakfast room)

Harmonious room atmosphere

(light, smell, music, colour etc.)

in the public area

Radio, (via TV or central PA

M

M

M

Entertainment

system acceptable)

electronics

CD-/ DVD-/ MP3-player or

docking station

Loudspeaker in the bathroom

Colour-TV together with remote

M

M

control

Colour-TV in an appropriate

M

size to the room together with

remote control and a

configuration of the program

survey

Standard

Points

Colour-TV in an appropriate

M

M

size to the room together with

remote control, a configuration

of the program survey, and a TV

agenda.

Additional colour-TV in suites

in an appropriate size to the

room

Satellite-/DVB-T- or cable

television in the room

Pay-TV or videogames with the

possibility to lock the use by

children

Facsimile at the reception

M

M

M

M

M

Telecom-

munication

Publicly available telephone for

M

M

M

M

M

guests

On demand (mobile) telephone

M

in the room along with a

multilingual instruction manual

Telephone in the room along

M

M

with a multilingual instruction

manual

Internet access in the public area

M

M

M

(e.g. broadband, WLAN) or

internet access in the room of

the three star hotels.

Internet access in the room (e.g.

M

M

M

broadband, WLAN) or internet

access in the public area for the

three star.

Accessible internet terminal for

M

the guest

Internet-PC in the room on

M

demand

Internet-PC in the room

Hotel information to include the

M

M

Miscellaneous

duration of the breakfast,

checkout time and the opening

hours of the hotel facilities. (The

hotel information has to be

added to the application.)

Standard

Points

Service manual A-Z (The

M

service manual A-Z has to be

added to the application.)

Multilingual service manual A-Z

M

M

(The service manual A-Z has to

be added to the application.)

Regional information material at

M

M

M

M

M

the reception available

Daily newspaper in the room

Guest magazine in the room

M

Writing utensils and note pad

M

M

M

Correspondence folder

M

M

Trouser press

Laundry bag

M

M

M

Sewing kit on demand or the

M

provision of a sewing service.

Sewing kit in the room

M

M

Shoehorn in the room

M

Shoe polish utensils on demand

M

or a shoe polish service or a

shoe polish machine.

Shoe polish utensils in the room

M

M

Shoe polish machine in the hotel

M

M

M

or in the case of the three star

hotel a shoe polish service or

shoe polish utensils in the room.

In the case of a four and five star

hotels a shoe polish service can

substitute a shoe polish machine.

Door viewer

Additional locking mechanism

at the room door

III. Service

Daily room cleaning

M

M

M

M

M

Cleaning of

rooms /

Daily change of towels on

M

M

M

M

M

change of

demand

laundry

Change of bed linen at least

M

M

M

every three days or on guest’s

demand

Standard

Points

Change of bed linen at least

M

M

every other day or on guest’s

demand

Daily change of bed linen on

M

M

guest’s demand

Beverage offer in the hotel

M

M

Beverages

Beverage dispenser/beverage

station in the hotel

Beverage offer in the room

M

M

M

16 hours beverages via room

service

24 hours beverages via room

M

M

service or minibar for a four

star hotel

Minibar or for the four star hotel

M

M

24 hours beverages via room

service

Extended breakfast that includes

M

Breakfast

at least one hot beverage (e.g.

tea or coffee) a fruit juice, some

fruits or fruit salad, a choice of

bread and rolls with butter, jam

cold cuts and cheese.

Breakfast buffet or equivalent

M

M

breakfast menu card. If self

service to include at least the

same choice of products as the

extended breakfast in standard

168 with an egg or an egg-plate

and muesli.

Breakfast buffet with service or

M

M

equivalent breakfast menu card

also via room service

Breakfast menu card via room

M

service

Lunch time for at least two

M

Food (Lunch and

hours

Dinner)

Dinner time for at least three

M

hours

Three-course menu or “à la

M

M

carte” or buffet

Three-course menu with choice

M

M

M

or “à la carte” or buffet

Standard

Points

Food offer via room service

M

until 10 pm

Food offer via room service

M

during 24 hours

Restaurant opened at least 5

5 per M

M

M

days per week. Each restaurant

each, (min (min. (min

with a different concept, choice

max. .1)

1) . 1)

of food and location.

“À la carte”-restaurant opened at

8 per

M

least 6 days per week

each,

(min.

1)

“À la carte”-restaurant opened at

10 per

M (min.

least 7 days per week

each,

1)

max.

Dietary-kitchen (dietary skilled

cook, dietician or nutrition

scientist)

Kitchen offering a significant

number of local Maltese dishes

preferably using local products.

Reception service, accessible by

M

M

Reception

telephone from inside and

outside

Reception opened 14 hours,

M

accessible by phone 24 hours

from inside and outside

Reception opened 18 hours,

M

accessible by phone 24 hours

from inside and outside

Reception opened 24 hours,

M

accessible by phone 24 hours

from inside and outside

Bilingual staff (including

M

M

English)

Multilingual staff (at least one

M

more foreign language)

Photocopier or the possibility to

M

M

get photocopies

Doorman-service or valet

M

parking

Valet Parking

(191 – 194 each with separate

personal)

Standard

Points

Doorman (191 – 194 each with

separate personal)

Concierge (191 – 194 each with

M

separate personal)

Page boy (191 – 194 each with

M

separate personal)

Luggage service on demand

M

M

Luggage service. Luggage

M

delivered promptly to room

Secure left-luggage service for

M

M

arriving or departing guests

Chemical cleaning/dry-cleaning

Laundry and

(delivery before 9.00am, return

ironing service

within 24 h)

Chemical cleaning/dry-cleaning

(delivery before 9.00am, return

within 12 h)

Ironing service (return within 1

M

h)

Laundry and ironing service

M

(return as agreed)

Laundry and ironing service

M

(delivery before 9 am, return on

the same day – weekend

excluded)

Laundry and ironing service

M

(delivery before 9 am, return

within 12 h)

Credit cards

M

M

M

M

Payment

Debit cards (e.g. electronic cash

M

M

M

M

or debit advice procedure)

Professional support for in-

M

M

Miscellaneous

house IT

Wake-up call (for wake-up call

device see no. 77)

Umbrella at the reception/in the

room

Sale of tickets or ticket service

at the reception (e.g. for theatre,

cinema)

Up-to-date magazines

M

Daily newspapers at reception

M

M

Sewing service

M

M

Shoe polish service

M

M

M

Standard

Points

Shuttle or limousine service

M

Offer of sanitary products (e.g.

M

M

M

M

toothbrush, toothpaste, shaving

kit)

Banquet options for at least 50

persons (excludes the restaurant

area)

Banquet options for at least 100

persons (excludes the restaurant

area)

Banquet options for at least 250

persons (excludes the restaurant

area)

Personalized greeting for each

M

guest with fresh flowers or a

present in the room (not only a

welcome message on the TV-

screen)

Accompanying the guest to the

room at the arrival

Turndown service in the evening

M

as an additional room check

Secretary service

(separate office and available

staff)

Conference service

(separate department, separate

staff; points only if at least one

of the criteria 253 – 255 is

fulfilled)

IV. Leisure

Reading and writing room

House

(separate location)

equipment and

facilities

Library (separate location)

Children’s area

(playroom/playground)

Fitness room with a minimum

size of 20 square metres and

with at least four different

exercise machines (e.g. ergo

meter, dumb bell, machine for

weight training, treadmill,

rowing machine, Stairmaster)

Standard

Points

Spa / beauty care 227.1 Spa area is accessible without

crossing the conference or

restaurant areas.

228 Solarium

229 Massages (e.g. full body

2 per

massage, lymph drainage,

cabin,

Shiatsu, foot reflexology). Room

max.

for massage to be at least 10

square metres.

Separate relaxation room of at

least 20 square metres in area

Jacuzzi

Sauna

5 per

sauna

type,

max.

(with a minimum size of 6 seats)

Beauty farm if there are offered

at least 4 different beauty

treatments (e.g. facial, manicure,

pedicure, peeling, stress

relaxation massage). Cabins to

be at least 10 square metres.

Bath/wading pool section if

there are offered at least 4

different treatments (e.g. bath,

Kneipp, hydrotherapy, moor,

hammam). Cabin area to be at

least 10 square metres.

Outdoor Swimming pool (not

M

M

M

applicable to 3 star hotels which

were either operating with a

licence originally issued by the

Hotels and Catering

Establishments Board or

approved by the Authority prior

to the issue of a Tourism

Compliance Certificate.)

Standard

Points

Indoor Swimming pool (not

M

M

applicable to 4 star hotels which

were either operating with a

licence originally issued by the

Hotels and Catering

Establishments Board or

approved by the Authority prior

to the issue of a Tourism

Compliance Certificate).

Host / Animation programme

Miscellaneous

Babysitter on demand

In-house child care (for children

younger than three years) for at

least 3 hours on weekdays by

skilled staff

In-house child care (for children

older than three years) for at

least 3 hours on weekdays by

skilled staff

Rental of sports equipment (e.g.

skis, boats, bicycles)

Hotel-own beach or lawn

Systematic complaint

M

M

M

V. Arrangement

Systematic guest questioning

M

M

of offer

Mystery guesting at least during

M

M

classification by profession

entities. Mandatory for the Four

Star Superior. (A proof has to be

added to the application.)

Quality management system

according EHQstep 1 (“Q”)

Quality management system

according EHQ step 2 (“QQ”)

Quality management system

according EHQ step 3 (“QQQ”)

Homepage with meaningful,

M

M

M

realistic pictures of the hotel at

least showing the exterior view,

public area and a room.

Standard

Points

Online reservation via electronic

reservations systems possible. A

simple email is not accepted.

Direction sketch / location plan

M

M

M

M

on demand or in the internet

Invitation to departing/departed

guests to write a review on a

portal or on the homepage

VI. In-house

Conference room(s) of at least

Rooms

36 m 2 to 100 m 2 , ceiling height

of at least 2,50 m

Conference room(s) larger than

100 m 2 , ceiling height of at least

2,75 m

Conference room(s) larger than

250 m 2 , ceiling height of at least

3,00 m

Conference office / typing pool

(acceptable only if one of

standards 253 to 255 is fulfilled)

Group work rooms (acceptable

only if one of the standards 253

to 255 is fulfilled)

Telephone (acceptable only if

Telecommunicati

one of the standards 253 to 255

on / media

is fulfilled) (minimum criterion

for each conference room)

Internet access (e.g. broadband,

WLAN) (acceptable only if one

of the standards 253 to 255 is

fulfilled) (minimum criterion for

each conference room)

Data projector (acceptable only

if one of the standards 253 to

255 is fulfilled) (minimum

criterion for each conference

room)

Standard

Points

Workshop material (acceptable

only if one of the standards 253

to 255 is fulfilled) (minimum

criterion for each conference

room)

3 pin boards per conference

room (acceptable only if on of

the standards 253 to 255 is

fulfilled) (minimum criterion for

each conference room)

1 flip chart per conference room

(acceptable only if one of the

standards 253 to 255 is fulfilled)

(minimum criterion for each

conference room)

Projection screen (acceptable

Equipment /

only if one of the standards 253

technology

to 255 is fulfilled) (appropriate

to the ceiling height and room

size, at least 1,50 x 1,50 m)

( minimum criterion for each

conference room)

Coat rack or locker in the

conference room (acceptable

only if one of the standards 253

to 255 is fulfilled)

Speaker’s desk (acceptable only

if one of the standards 253 to

255 is fulfilled)

At least 8 power sockets,

extension cable, and power

distribution (acceptable only if

one of the standards 253 to 255

is fulfilled) (minimum criterion

for each conference room)

Daylight in the conference room

and possibility to darken the

room (acceptable only if one of

standards 253 to 255 is fulfilled)

(minimum criterion for each

conference room)

Standard

Points

Appropriate lighting with

artificial light producing 300

lux. Light intensity or

positioning can be controlled.

(acceptable only if one of the

standards 253 to 255 is fulfilled)

Individual adjustable air

conditioning of the conference

rooms (acceptable only if one of

the standards 253 to 255 is

fulfilled)

For a Bed and Breakfast Hotel

VII. Minimum

(from one to Four Star only), the

points

number of points to be reached

is lowered by 20 points in each

category. A five Star hotel

cannot be a Bed and Breakfast

hotel.

Minimum number of points for a

170 250

Hotels

One, Two, Three, Four and Five

Star Category

Minimum number of points for a

250 380

Supplement

Superior One Star, Superior

“Superior"

Two Star, Superior Three Star,

Superior Four Star and Superior

Five Star Category.

Second Schedule Part 1

Operational Requirements for all Categories of hotels and tourist villages

The exterior of the hotel, including entrances, outdoor and car park

Exterior / Façade

areas, shall be well maintained, clean, well lighted and do not pose any

health and safety hazard to the guests, the employees and the public.

Corridors and staircases to be free from any obstructions

Public area

Bunk beds are not allowed

Maximum number of additional beds:2

3.1

3.2

Maximum number of persons per room: 4, provided that no more than

two of the guests are over sixteen of age in the 4 and 5 star categories

Minimum size of additional beds 85cm by 190cm

3.3

3.4

If two additional beds are provided, the minimum additional bedrooms

size shall be 4 square metres per additional bed in addition to

minimum size of bedrooms

3.5

If a total of more than 4 guests are accommodated, an additional

bedroom must also be provided

3.6

If a total of more than 6 guests are accommodated, an additional

bathroom must also be provided

3.7

Terrace furniture (at least two chairs and one table per terrace) if

terrace is available in the 3, 4 and 5 star categories.

Adaptors available on request

3.8

3.9

Information on any charges for services and use of facilities (including

telephone) that may be levied to guests shall be clearly shown in the

room

‘Do Not disturb’ sign (or similar)

3.10

Detailed emergency exit plan clearly displayed in the room

3.11

Restaurant

Cutlery, crockery and glassware shall be in good condition and

adequate to serve the maximum number of diners capable of being

seated in the dining area

4.1

Guest greeting and shown to table, presentation of menu to guest

where applicable in the 4 and 5 star categories

Cleaning products to be stored separately from food

Kitchen

Kitchen to be kept clean, organised and in a good state

5.1

Kitchen equipment to be kept in good functioning order

5.2

Non slip kitchen floor

5.3

Extraction chamber in good and clean condition

5.4

First Aid box adequately equipped

5.5

All kitchen staff with uniform and head cap

5.6

5.7

Dry products stored in a ventilated area with natural or mechanical

ventilation

Rooms price list available at reception

Reception

6.1

Uniform and personal identification tag for front office staff for the 3,

4 and 5 star categories

Organised display of tours and visitor attractions brochures

6.2

Display of hotel information

6.3

First Aid box, properly equipped

6.4

Emergency medical call system

6.5

6.6

Foreign exchange availability for services rendered for the 3, 4 and 5

star categories

6.7

Complimentary mineral water available in room on arrival for the 5

star category

Pool opening hours on display

Pool

7.1

When pool is not attended by a responsible person, the telephone

number and location of the immediate contact person shall be

prominently displayed in the pool area

7.2

Guests using the pool to be provided with adequate towelling for the

five star category

7.3

Brand advertising on furniture, canopies and umbrellas in the sun or

pool terrace not allowed for the 4 and 5 star categories

Facilitated swimming pool access with ladders or stairs

7.4

Depth markings clearly visible

7.5

7.6

Diving prohibition signs prominently displayed where water depth is

less than 150cm

7.7

Life-Ring buoyancy aids complete with rope, clearly visible, sited and

accessible

Flooring around the pool is of non-slip material

7.8

Lifts, swimming pools and other facilities to be in a good state

7.9

Swimming pool area adequately lighted

7.10

8.10

Installations, fittings, ventilation, air-conditioning systems and any

Maintenance and

other equipment to be in good operating condition.

Cleaning

8.2

Furniture, soft furnishings, apertures, linen and towelling to be in a

good state.

8.3

All light sockets and any other electrical installations to be properly

maintained and functioning

8.4

Self catering units, guest rooms, bathrooms, toilets, public and service

areas, corridors, staircases and passage ways are to be kept clean at all

times.

8.5

The illumination and lighting of the façade of the hotel and other

grounds to be in a good state and sufficient.

8.6

The façade, exterior and interior walls, floors and ceiling to be in a

good state.

8.7

Emergency maintenance service to be available 24 hours a day on call

for the 4 and 5 star categories

Staff in contact with guests shall be well groomed

8.8

8.9

The hotel shall be staffed by persons trained to maintain the standards

of service set out in these Regulations.

Staff are to be provided with training on a regular basis.

8.10

Second Schedule Part 2

Requirements for Establishments providing Self Catering apartments.

Kitchen (applicable to self catering units in hotels and tourist villages)

Kitchen in a self

catering unit

1.1

coffee / tea pot or machine

1.2

bread toaster

1.3

can opener

1.4

cork screw

1.5

bottle opener

1.6

gas detection system if cooking facilities are run on gas

1.7

cooking facilities with at least two fire rings or heating elements

1.8

cooker hood with extractor

1.9

oven in the case of the 4 and 5 star categories

1.10

microwave oven in the case of the 5 star category

1.11

refrigerator with freezer

1.12

wash basin

1.13

adequate quantity of necessary cutlery, crockery and glassware

1.14

adequate quantity of necessary cooking utensils

Dining Area (applicable to self catering units in hotels and tourist

Dining area in a

villages)

self catering unit

2.1

natural light and ventilation in the room

2.2

one dining table

2.3

chairs (one per person)

2.4

effective air conditioning with individual controls available at all times

in the 3, 4 and 5 star categories

2.5

black out curtains if room is equipped with an extra bed

2.6

telephone for internal and external calls in addition to the one in the

bedroom in the case of the 5 star category

No bunk beds are allowed

Additional beds

in a self catering

unit

3.1

Maximum number of additional bed: 2

3.2

Maximum number of persons per bedroom: 4

3.3

Minimum size of additional beds:85 cm x 190 cm

3.4

If two additional beds are provided, the minimum additional bedroom

size shall be 4 sq m in addition to minimum size of bedrooms

3.5

If a further 2 additional beds are provided, then an additional bedroom

must also be provided

3.6

If a total of more than 6 guests are accommodated, an additional

bathroom must also be provided

Third Schedule

HOTELS SPATIAL AND STRUCTURAL REQUIREMENTS

(A) - Column A is applicable to new developments, re-developments, extensions or upgrading of

hotels/aparthotels (i) whose application for a Tourism Compliance Certificate is filed with the Authority

after the coming into force of these Regulations; or (ii) whose application for a Tourism Compliance

Certificate, with regard to new development, redevelopment, extensions or upgradings, was approved by

the Authority before the coming into force of these Regulations

(B) - Column B is applicable to hotels/aparthotels which were either operating with a licence originally

issued by the Hotels and Catering Establishments Board or approved by the same Board up to May 31st

(C) A shaded cell indicates that it is mandatory for that catoegory

EXTERIOR/FACADE

Column A

Column B

1*

2*

3* 4*

5*

1*

2*

3* 4* 5*

1.1

The exterior of the hotel,

including entrances, outdoor and

car park areas, shall be well

maintained, clean, well lighted

and do not pose any health and

safety hazard to the guests, the

employees and the public

1.2

The hotel shall have its own

independent entrance.

1.3

A service entrance, suitably

located for the reception of

goods, shall be available

separate from the guests

entrance

Floor space and Site area per

Room

Column A

Column B

1*

2*

3* 4*

5*

1*

2*

3* 4* 5*

Maximum built floor space of

NA

85 80

hotel within development zone

(%). Allowable variation not to

exceed 5%.

Proportion of building to site

NA

NA

area of hotel Outside

Development Zone (%).

Allowable variation not to

exceed 5%.

Site area per room of hotel

NA

Outside Development Zone (sq

m). Allowable variation not to

exceed 5%.(e.g. A 3-star

aparthotel with site area of

1000 sq m equals 19 rooms

maximum )

Landscaping

Column A

Column B

1*

2*

3* 4*

5*

NA

Proportion of site area of hotel

NA

5 10

within Development Zone

required to be landscaped (%).

Allowable variation not to

exceed 10%.

Proportion of site area of hotel

NA

Outside Development Zone

required to be landscaped (%).

Allowable variation not to

exceed 10%.

Corridors, staircases and

other public areas

Column A

Column B

1*

2*

3* 4* 5*

1*

2*

3* 4* 5*

minimum width in metres of the

1.5

1.5

1.5 1.8 1.8

corridors

MINIMUM FLOOR AREA

OF GUEST BEDROOM

Minimum floor area for room (bedroom

Description of Room

Column A

Column B

1*

2*

3* 4*

5*

1*

2*

3* 4* 5*

Double room of built hotel (sq

21 28

16 19 23

m). Allowable variation not to

exceed 5%.

Single room of built hotel (sq

14 16 17

m). Allowable variation not to

exceed 5%.

Suites or similar premises (if

175% of minimum size of double

available). Allowable variation

room

not to exceed 5%.

Minimum internal clear room

width of double room.

3.25 m

Allowable variation not to

exceed 5%.

ROOMS WITH OPEN

VIEWS

Column A

Column B

1*

2*

3* 4* 5* 1*

2*

3* 4* 5*

Hotel within Development

NA

75 100 100

Zone: (%). Allowable variation

of 5% ONLY in 2 and 3 -star

establishments

Hotel Outside Development

NA

100 100

Zone:(%). Allowable variation

of 5% ONLY in 2 and 3 -star

establishments

Open views DO NOT

NA

INCLUDE views onto internal

shafts.

MINIMUM FLOOR AREA

OF SELF CATERING UNIT

Minimum floor area of self catering unit

Description of Self Catering

Unit

Column A

Column B

1*

2*

3* 4*

5*

1*

2*

3* 4* 5*

Area for two persons: in sqr.

28 35

19 23 25

metres

Minimum internal clear room

3.25

3.25 3.25 3.25

width of unit for two persons

3.25 m

m

m m m

SWIMMING POOL,

SWIMMING POOL AREA

AND FACILITIES

(where applicable)

Column A

Column B

1*

2*

3* 4*

5*

1*

2*

3* 4* 5*

Total water area of external

swimming pool shall be at least

0.6 square metres per hotel room

or 35 square metres, whichever

is the highest.

Sun terrace with at least a

seating capacity of 10% in

relation to the number of rooms

Sun terrace with at least a

seating capacity of 50% in

relation to the number of rooms.

OTHER AMENITIES

Column A

Column B

1*

2*

3* 4*

5*

1*

2*

3* 4* 5*

Multi-purpose room (at least 50

sq.m.)

Multi-purpose room (minimum

measurements in sq m) as

follows

(a) Hotels of up to 50 rooms - 50

sq m

(b) Hotels with from 51 - 200

rooms - 100 sq m. applicable to

hotels whose application was

filed with the Authority after the

coming into force of these

regulations.

(c) Hotels with from 201 or

more rooms - 150 sq m

applicable to hotels whose

application was filed with the

Authority after the coming into

force of these regulations.

Fourth Schedule

TOURIST VILLAGE STANDARDS

Tourist village has the same general meaning as a ‘hotel’ providing accommodation in bedrooms,

suites, self-catering units or a mix of any such units. It shall be detached from any other building; sited

within an extensive and defined parcel of land; be designed as not to exceed a building height of three

floors; and offers sport, recreation and other outdoor facilities.

Cells marked with an M indicate that regulation is mandatory for that grade.

A Tourism Accommodation establishment shall qualify for a ‘Tourist Village’ category

if it satisfies the Authority on the following conditions:-

1 General Requirements

1*

2*

3*

4*

5*

1.1 It conforms with the standard requirements for hotels as

M

M

M

M

M

laid down in the First, Second and Third Schedules

1.2 It is sited within a single and defined parcel of land and

M

M

M

M

M

does not exceed a building height of three floors

1.3 Premises is fully detached from any other building

M

M

M

M

M

1.4 It offers sport, recreation and other outdoor facilities

M

M

M

M

M

2 Additional Facilities

2.1 Open-air swimming pool of at least 25m x 10m in

M

M

M

M

M

surface measurement

2.2 The area and safety features for swimming pool and

M

M

M

M

M

terrace as indicated in Part I of the Second Schedule,

shall also apply for swimming pool and terrace of a

tourist village

2.3 Mini-market

M

M

M

M

M

2.4 Recreational day and night programmes

M

M

M

M

M

2.5 Two outdoor sports installations

M

M

M

M

M

2.6 Open-air children playground

M

M

M

M

M

Items hereunder 3.1 to 5.3 are applicable to new developments, re-developments, extensions

or upgrading of tourist villages (i) whose application for a Tourism Compliance Certificate is

filed with the Authority after the coming into force of these Regulations; or (ii) whose

application for a Tourism Compliance Certificate, with regard to new development,

redevelopment, extensions or upgrading, was filed with the Authority before the coming into

force of these Regulations

SPATIAL STANDARDS

Floor space and Site area per Room

(subject to flexibility as per regulation 12 of these Regulations)

1*

2*

3*

4*

5*

3.1 Maximum built floor space of Tourist Village within

Development Zone (%). Allowable variation not to

exceed 5%

3.2 Proportion of building to site area of Tourist Village

NA

NA

Outside Development Zone (%). Allowable variation

not to exceed 5%

3.3 Site area per room of Tourist Village Outside

NA

NA

Development Zone (sq m). Allowable variation not to

exceed 5%. ( e.g. A 3-star hotel with site area of 1000

sq m equals 19 rooms maximum)

Landscaping

(subject to flexibility as per regulation 12 of these Regulations)

1* 2*

3*

4*

5*

4.1

NA

Proportion of site area of Tourist Village within

Development Zone required to be landscaped (%).

Allowable variation not to exceed 10%

4.2

NA

NA

Proportion of site area of Tourist Village Outside

Development Zone required to be landscaped (%).

Allowable variation not to exceed 10%

ROOMS WITH OPEN VIEWS

(1, 2 and 3-star tourist villages are subject to flexibility as per regulation 12 of these

1*

2*

3*

4*

5*

5.1

Tourist Village within Development Zone: (%).

100 100

Allowable variation of 5% ONLY in 2 and 3 -star

establishments

5.2

Tourist Village Outside Development Zone:(%).

Allowable variation of 5% ONLY in 2 and 3 -star

establishments

5.3

Open views DO NOT INCLUDE views onto internal

M

M

M

M

M

shafts.

Fifth Schedule

PART 1

GUEST HOUSE - STANDARDS

Guest house has the same meaning as “guest house” in the Act, but in more specific terms, it means any building or

part of a building; having an independent entrance; is attended by a responsible person; provides accommodation in

not more than 30 bedrooms; offers breakfast and limited reception services to the public in accordance with the

following standards; guesthouses whose operator resides on the premises may also be promoted as 'B&B

accommodation'.

Cells marked M indicate that regulation is mandatory

PREMIUM GUEST HOUSE STANDARDS

Premium

The Premium Guest House shall conform with the following MANDATORY

M

CRITERIA FOR 4-STAR HOTELS as per the First, Second and Third

Shedules

1.1

Regulations 1.1 and 1.2 of the Third Schedule, (exterior/façade)

M

1.2

Regulation 5 of the Third Schedule (minimum floor area of guest bedroom for 4-

M

star hotel) subject to flexibility as per regulation 12 of these Regulations.

1.3

Mandatory Regulations 72 to 124 of the First Schedule (Guest bedroom for 4-

M

star hotel)

1.4

Regulations 176 of the First Schedule (Room Service for 4-star hotel)

M

1.5

Regulations 170 of the First Schedule (Breakfast for 4-star hotel)

M

1.6

Regulations 5 to 5.7 of Part I of the Second Schedule (Kitchen for 4-star hotel)

M

1.7

Regulations 8.1 to 8.10 of Part I of the Second Schedule (maintenance and

M

cleaning)

ADDITIONAL STANDARDS

In addition the Premium Guest House shall also conform to the following

ADDITIONAL STANDARDS

2.1

GENERAL

2.1.1

Accommodation may be provided in hotel type rooms, suites, family rooms or

M

similar BUT not in self catering units or similar

2.1.2

The furniture, furnishings and decor of the guest house shall be of a high

M

standard and of a design and style which reflects and complements the character

of the premises.

2.1.3

Newspapers/magazines available daily to guests using the

M

reception/lounge/welcoming area

2.1.4

If Guest House consists of more than one floor in addition to the ground floor a

M

passenger lift shall be provided

2.1.5

Room price list available

M

2.2

SERVICE

2.2.1

Hairdressing/beautician service in room on request

M

2.2.2

Host or other responsible person to be available at all hours and able to offer

M

assistance to guests

2.2.3

Laundry, pressing and dry cleaning service

M

2.2.4

Instructions for obtaining emergency assistance

M

2.2.5

First aid kit fully equipped shall be available and accessible to guests

M

2.2.6

A breakfast room and breakfast service is to be provided

M

2.2.7

The guest house is to be professionally managed and operated

M

2.2.8

Impeccable attitude of host/management/staff

M

2.2.9

A high level of professional and personalised service is expected at all times

M

2.3

GUEST BEDROOMS/BATHROOMS

2.3.1

The guestrooms shall be provided with TV plasma/LCD screen. Internet

M

connectivity (e.g. Wi-Fi) in all bedrooms

2.3.2

Fresh flowers to be provided on request

M

2.3.3

High standard of bathroom fixtures and fittings; Wash hand basins with vanity

M

top; Full range of toiletries to be available and replenished; Quality bath towels

2.3.4

All guestrooms shall have interconnecting or private bathroom

M

MISCELLANEOUS

3.1

If the guesthouse provides catering facilities or a bar - apart from the obligatory

M

breakfast- a separate license as provided for in the Catering Establishment

Regulations, shall be required.

3.2

If facilities or services, not obligatory under this Schedule are available or

M

provided, the Regulations for that facility or service in respect of 4-Star hotels

under the First, Second and Third Schedules, shall apply.

PART 2

GUEST HOUSE STANDARDS

Guest house has the same meaning as “guest house” in the Act, but in more specific terms, it means any building or

part of a building; having an independent entrance; is attended by a responsible person; provides accommodation in

not more than 30 bedrooms; offers breakfast and limited reception services to the public in accordance with the

following standards; guesthouses whose operator resides on the premises may also be promoted as 'B&B

accommodation'.

Cells marked M indicate that regulation is mandatory

STANDARD GUEST HOUSE STANDARDS

GENERAL

Standard

1.1

Additional beds

1.1.1

No bunk beds are allowed

M

1.1.2

Maximum number of additional beds: 2

M

1.1.3

Maximum number of persons per room: 4

M

1.1.4

Minimum size of additional beds: 90x190 cm

M

GUEST BEDROOM

2.1

Room Spatial Standards

(applicable only to Guest Houses approved by the Authority with effect from 1st

January 2013)

2.1.1

Minimum floor area of a guesthouse room (standard class) for one person, not

9 sq m

including the bathroom if provided

2.1.2

Minimum floor area of a guesthouse room (standard class) for two persons, not

13 sq m

including the bathroom if provided

2.1.3

Additional floor area of room for each additional person

4 sq m

2.1.4

Minimum internal room width for room hosting two or more persons

3.25 m

2.2

General

2.2.1

All rooms have separate and independent entrance

M

2.2.2

All guest rooms are clearly numbered or named.

M

2.3

Bed

2.3.1

Minimum bed sizes: 85cm x 190cm for single; 135cm x 190cm for double.

M

2.3.2

Bed linen: 2 sheets, pillow cover, blanket and cover.

M

2.3.3

One pillow per person

M

2.3.4

Additional pillow per person on request

M

2.3.5

Extra blanket per person on request

M

2.3.6

Bed sheets changed once a week or on guest's request.

M

2.4

Furniture and Comfort

2.4.1

Window / balcony allowing natural light and ventilation into room

M

2.4.2

Blackout curtain (or similar) completely excluding natural/external light.

M

2.4.3

One chair or armchair

M

2.4.4

One dressing table

M

2.4.5

At least one bedside table to be shared by every two persons OR two bedside

M

tables to be shared by every three persons

2.4.6

One wastepaper basket

M

2.4.7

One mirror of adequate size

M

2.4.8

Wardrobe with 5 clothes hangers per person

M

2.4.9

Heating system

M

2.4.10

Fan (ventilation system) if there is no air conditioning

M

2.4.11

M

Individual bedside reading light

2.5

Additional services

2.5.1

Facility to make at least internal phone calls from room

M

2.5.2

Directory of house services including instructions for obtaining emergency

M

assistance

2.5.3

Wake-up call service (or alarm-clock) available

M

2.5.4

"Do Not disturb" sign or similar

M

2.5.5

Emergency exit plan clearly displayed

M

BATHROOM

3.1

Sanitary facilities

3.1.1

At least one bath/ shower for every 6 persons or one per floor

M

3.1.2

At least one water closet for every 6 persons or one per floor

M

3.1.3

Continuous supply of cold and hot water

M

3.1.4

Toilet paper

M

3.1.5

Wash-hand basin

M

3.1.6

Wrapped soap or distributor in the room

M

3.1.7

Sanitary bin

M

3.2

Bath/Shower

3.2.1

Bath or Shower

M

3.2.2

Bath/ shower wall and floor covered with impervious material

M

3.2.3

Towels hanger

M

3.2.4

Two towels per person (hands towel and bath towel)

M

3.2.5

Floor mat near shower or bath

M

3.2.6

Shelving or facility for holding toiletries

M

3.2.7

Mirror

M

3.2.8

Hairdryer available on request

M

3.2.9

General lighting to enable correct vision in all bathroom areas

M

3.2.10

Each sanitary area shall with an effective system of natural or mechanical

M

ventilation.

3.2.11

One clothes hook

M

PUBLIC AREAS

4.1

Reception

4.1.1

Reception/Lounge/Welcoming area

M

4.1.2

Receptionist/responsible person on duty able to speak English

M

4.1.3

Responsible person on site available at least from 07:00hrs to 19:00hrs daily

M

4.1.4

Responsible person accessible by phone during the hours when the reception is

M

not manned

4.1.5

Rooms price list available at reception/lounge/welcoming area.

M

4.1.6

Facility to make external phone calls

M

4.1.7

Local information available

M

M

4.2

Corridors, staircases, passages and other common areas

4.2.1

Well positioned directional signage to emergency exits, bedrooms, lifts, reception

M

and other facilities

4.2.2

Effective ventilation system: natural or mechanical

M

4.2.3

Public area with seating facilities.

M

4.2.4

Corridors and staircases to be free of any obstruction

M

4.2.5

Lighting in all areas

M

4.3

General

4.3.1

Safe deposit system available at reception or room

M

4.3.2

Availability of payment by International credit card

M

4.3.3

Luggage keeping service

M

4.3.4

First Aid Box properly equipped

M

4.3.5

Emergency medical call system

M

4.4

Toilet facilities

4.4.1

Wash hand basin with a continuous supply of cold and warm water

M

4.4.2

Soap dispenser

M

4.4.3

Automatic hand dryer or disposable paper towels

M

4.4.4

Mirror with suitable lighting

M

4.4.5

Each public toilet with an effective system of natural or mechanical ventilation.

M

4.4.6

Sanitary bin with lid in female toilets

M

4.4.7

Toilet brush in each cubicle.

M

4.4.8

Toilet rolls holder with toilet paper.

M

BREAKFAST AREA

5.1

THE SERVICE

5.1.1

Breakfast room area. This need not be provided if a restaurant is available.

M

5.1.2

Breakfast service

M

5.1.3

A selection of cold and hot beverages

M

5.1.4

One bread product

M

5.1.5

One bakery product

M

5.1.6

Cereals

M

5.1.7

A selection of jams or marmalades or other spreads

M

5.1.8

Cutlery, crockery and glassware shall be adequate to serve the maximum number

M

of guests capable of being seated in the breakfast area.

5.1.9

Cutlery, crockery, glassware, linen and equipment shall be clean and in good

M

condition.

5.1.10

A kitchen or preparation area shall be available to service the breakfast room

M

5.1.11

Proper area for storage - clean and organised - shall be available.

M

5.1.12

Toilet facilities for guests using the breakfast room but not necessarily in the

M

same area.

MANAGEMENT AND STAFF

6.1

The guest house shall be under the regular supervision of a person capable of

M

operating the premises to the standards set out in these regulations.

6.2

Staff shall be properly dressed, clean and well mannered at all times

M

MAINTENANCE AND CLEANING

7.1

Good state of furniture, soft furnishings, apertures, linen and towelling

M

7.2

Good state of the façade, exterior and interior walls, floors and ceiling

M

7.3

Installations, fittings, ventilation, air-conditioning system and other equipment in

M

good operating conditions.

7.4

All light sockets and other electrical installations to be properly maintained and

M

functional

7.5

Rooms, bathrooms, toilets, public and service areas, corridors and passage ways

M

are to be kept clean at all times

7.6

Good state and proper lighting of the façade and of other grounds managed by

M

the guest house

7.7

Maintenance service to be provided 12 hours a day

M

MISCELLANEOUS

8.1

If the guest house provides catering facilities or a bar - apart from the obligatory

M

breakfast- a separate license as provided for in the Catering Establishment

Regulations, shall be required.

8.2

If facilities or services, not obligatory under this Schedule are available or

M

provided, the Regulations for that facility or service in respect of 2 Star hotels

under the First, Second and Third Schedules, shall apply.

Sixth Schedule

HOSTEL STANDARDS

Hostel has the same meaning as in the Act, but in more specific terms, it means any building or part of a building

Cells marked M indicate that regulation is mandatory

Standard

GENERAL

1.1

Bedroom Capacity

1.1.1

Maximum number of persons per room: 12

M

Sufficient space to allow persons staying in room free movement and a good degree of

M

comfort.

1.1.2

HOSTEL BEDROOM

2.1

Room Spatial Standards

(applicable only to hostels approved by the Authority with effect from 1st January 2013)

2.1.1

Minimum floor area of a room for one person, not including the bathroom if provided

7 sq m

2.1.2

Minimum floor area of a room for two persons, not including the bathroom if provided

10 sq m

2.1.3

Additional floor area of room for each additional person in single bed

3 sq m

2.1.4

Additional floor area of room for each additional person in bunk bed

2 sq m

2.1.5

Minimum internal room width for a room hosting two or more persons

3.25 m

2.2

General

2.2.1

All rooms have separate and independent entrance

M

2.2.2

All guestrooms clearly numbered or named

M

2.3

Bed

2.3.1

Minimum bed size: 85 cm X 190cm for single; 135cm x 190cm for double

M

2.3.2

Bed linen:2 sheets and blanket with cover, or sheet and quilt with case cover, pillow case

M

2.3.3

One pillow per person

M

2.3.4

Additional pillow per person on request.

M

2.3.5

Extra blanket per person on request.

M

2.3.6

Bed sheets changed at least once a week or on guest's request

M

Furniture and Comfort

2.4.1

Window / balcony allowing natural light and ventilation in room

2.4.2

Blackout curtain (or similar) completely excluding natural/external light.

2.4.3

One table or similar surface

2.4.4

At least one bedside table, surface or container for personal effects to be shared by a

maximum of every two persons

2.4.5

One waste paper basket

2.4.6

One mirror

2.4.7

Cupboard minimum size 50 x 60 x 70cm per person. Cupboard lockable in shared

accommodation

2.4.8

Effective heating system

2.4.9

Effective fan (ventilation system) if there is no air conditioning

Additional services

2.5.1

Facility to make internal and external calls, not necessarily from bedroom

2.5.2

Emergency exit plan clearly displayed in room

BATHROOM FACILITIES

General

3.1.1

One bath/shower for every 8 persons or one per floor

3.1.2

One water closet for every 8 persons or one per floor

3.1.3

Wash-hand basin supplied with liquid soap for every 8 persons or one per floor

3.1.4

Continuous supply of cold and hot water

3.1.5

Sanitary bin to each water closet

3.1.6

Effective system of lighting and of natural or mechanical ventilation.

Bath/Shower

3.2.1

Continuous supply of cold and warm water

3.2.2

Bath/Shower facilities with curtain or similar

3.2.3

Bath / shower wall and floor covered with impervious material.

3.2.4

Towels hanger per bath/shower room/cubicle

3.2.5

Shelving or facility for holding toiletries per bath/shower room/cubicle or wash-hand

basin

3.2.6

Mirror over and per wash-hand basin

3.2.7

One clothes hook per bath/shower room/cubicle

PUBLIC AREAS

Reception/Lounge Area

4.1.1

Reception/Lounge area

4.1.2

Reception/Lounge area to be supplied with a desk or counter to service guests

4.1.3

Reception/Lounge area with seating and information display facilities

4.1.4

Receptionist/responsible person on duty able to speak English and to attend to guest

needs

4.1.5

Responsible person on site available at least for six hours daily

4.1.6

Responsible person accessible by phone during the hours when not available on site.

4.1.7

Prominent display in Reception/Lounge area of reception opening times and name and

availability of responsible person on site

4.1.8 Prominent display in Reception/Lounge area of 24 hour contact phone number and name

of responsible person

4.1.9 Prominent display in Reception/Lounge area of 24 hour emergency contact numbers for

ambulance, fire, police and medical practitioner.

4.1.10 Prominent display in Reception/Lounge area of location and availability of First Aid box

Corridors, passages, staircases and other common areas

4.2.1

Prominent display of directional signage to emergency exits, fire hydrants, First Aid box,

bedroom, lifts, reception and other facilities.

4.2.2

Ventilation system: natural or mechanical

4.2.3

Corridors and staircases to be free of any obstruction impeding rapid easy emergency

access

4.2.4

General lighting to enable correct vision in all areas

General

4.3.1

Safe deposit system available at reception (or room)

4.3.2

Luggage keeping service

4.3.3

First Aid Box properly equipped, prominently displayed and easily accessible

4.3.4

Staff to be properly dressed, clean and well mannered at all times

Public Toilet Facilities

4.4.1

Water closet

4.4.2

Wash hand basin with a continuous supply of cold and warm water

4.4.3

Soap Dispenser

4.4.4

Automatic hand dryer or disposable paper towels

4.4.5

Mirror

4.4.6

Each water closet with an effective system of lighting and of natural or mechanical

ventilation.

4.4.7

Sanitary bin with lid in female toilets

4.4.8

Toilet brush to each water closet.

4.4.9

Toilet roll holder with toilet paper and additional toilet paper roll

COMMON FACILITIES

Common lounge/relaxing area for use by guests.

The following minimum breakfast items shall be made available in the kitchen for guests

- tea, coffee, milk, sugar, bread, butter and jam.

Common kitchen and dining facilities for guests to store, prepare and consume hot and

cold meals and wash up.

Common kitchen and dining facilities shall include food and beverage storage spaces,

refrigeration, cooking/heating rings, oven or microwave, kitchen sink with continuous

supply of cold and warm water, crockery and cooking utensils, cutlery, area with dining

table/tops and seating. Facilities for washing up shall also be provided.

All common facilities shall be kept clean, organised and in a good state of hygiene. The

kitchen equipment is to be in good functioning order.

MAINTENANCE AND CLEANING

Good state of furniture, soft furnishings, apertures, linen and towelling

Good state of the façade, exterior and interior walls, floors and ceiling

Installations, fittings, ventilation, air-conditioning system and other equipment in good

operating conditions.

All light sockets and other electrical installations to be properly maintained and

functional

Maintenance service to be provided 12 hours a day

Rooms, bathrooms, toilets, public and service areas, corridors and passage ways are to

be kept clean at all times

Good state and proper lighting of the façade and of other grounds managed by the hostel

operator

MISCELLANEOUS

The provision of restaurant, cafeteria, bar or similar catering facilities is not compulsory

and if provided, shall be subject to a separate license as provided for in the Catering

Establishments Regulations.

If facilities or services, not obligatory under this Schedule are available or provided, the

Regulations for that facility or service in respect of two Star hotels under the First,

Second and Third Schedules, shall apply.

Seventh Schedule

SPECIAL LABEL STANDARDS

Special label means the particular label assigned by the Authority to a hotel, tourist village, guesthouse or farmhouse,

which label is granted by the Authority to further distinguish between the different types of accommodation according

to their main use or character;

APPLICABILITY

Licensees of hotels, tourist villages, guest houses or farmhouses applying for a special label as per Regulation 10

of these Regulations, shall ensure that the premises conforms with the requirements listed under the particular

special label being applied for, as indicated hereunder: -

AGRO-TOURISM

Applicable categories

Guest

Farmhouse Farmhouse

Special features and facilities

House

(self-

(host family)

catering)

1.1

General

1.1.1

This label is applicable (a) to guesthouses licensed by the

M

M

M

Authority as per the Fifth Schedule, (b) to farmhouses licensed by

the Authority as per the Second Schedule of Holiday Premises

and Farmhouses Regulations and (c) to farmhouses licensed by

the Authority as per the First Schedule of the Host Family

Accommodation Regulations.

1.1.2

Located in a rural area and on a working farm or other

M

M

M

agricultural operation

1.1.3

The location of the premises shall be such as to enable the guest

M

M

M

to experience and/or participate in local agricultural/rural life.

1.1.4

The agricultural operation is duly registered with the Department

M

M

M

of Agriculture to carry out agricultural activities.

1.1.5

The atmosphere of the premises and its surroundings shall be

M

M

M

such as to enable the guest to relax and feel close to nature.

1.1.6

A responsible person shall be available on the working farm or at

M

M

M

the agricultural operation in order to attend to guests' needs.

1.1.7

Agro-tourism establishments providing food and beverage

M

M

M

products are to ensure that such provision constitute mainly of

products which are locally produced and manufactured using

local raw materials.

1.2

Premises

1.2.1

Consists of farmhouse-type of accommodation or other type of

M

M

M

accommodation forming part of a working farm

1.2.2

The design, décor and furnishings of the room/unit is to reflect the

M

M

M

farmhouse/rural environment.

1.3

Activities

1.3.1

Provides facilities/activities to offer an agrarian experience to the

M

M

M

guest

1.3.2

Provides opportunities for guest to sample 'home-grown' and/or

M

M

M

traditional Maltese food products

1.3.3

Provides guest with contact opportunities with farm/agriculture

M

M

M

workers

BED AND BREAKFAST

Applicable to the One to the Four Star Categories

2.1

Qualification Requirements

2.1.1

This label is applicable to hotels which are classified and licensed

M

by the Authority as 1 or 4 star hotels but is not applicable to a

hotel which has the 'Resort' Special Label

2.1.2

A Bed and Breakfast label is assigned under the condition that a

M

breakfast room is available within the hotel and breakfast services

are offered to the hotel's guests

2.2

Exemptions

2.2.1

The premises shall conform with the requirements of a 1 to 4 -star

M

hotel (as the case may be) as per the First, Second and Thirds

Schedules, provided that a 1, 2 and 3 star hotel is exempt from

providing a restaurant, restaurant services and of a swimming

pool while a 4 star hotel is exempt from providing a restaurant

and restaurant services but has to provide a swimming pool.

2.2.2

The licensee and/or operator of the hotel with a Bed and

M

Breakfast label shall, during the validity period of the exemption,

always promote the hotel as a '1,2,3 or 4-star Bed and Breakfast'

hotel.

HERITAGE

Applicable categories

3.1

Special features and facilities

1*

2*

3* 4*

5*

3.1.1

This label is applicable to hotels and guesthouses licensed by the

M

M

M

M

M

Authority

3.1.2

The premises shall be sited in a building having

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heritage/historical significance as authenticated in writing by a

competent person or entity.

3.1.3

It shall however be the sole discretion of the Authority, following

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consultation with competent authorities, to decide whether the

building merits a heritage label.

3.1.4

An appropriate plaque, showing the heritage / historical

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significance of the premises, shall be properly displayed in the

hotel lobby / reception.

3.1.5

The premises shall have distinctive features and designs giving the

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building a personality of its own.

3.1.6

The premises shall have appropriate period furniture.

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3.1.7

The premises, shall have appropriate decor, settings and

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atmosphere.

3.1.8

The Authority may disqualify a building from being assigned a

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'heritage' label if, notwithstanding it having heritage/historical

significance, its internal/external features have been changed or

altered to an extent which, in the opinion of the Authority, have

changed significantly the original character of the building.

3.2

Exemptions

3.2.1

The premises shall conform with the requirements of a Tourism

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Accommodation Establishment of its class as stipulated in the

Schedules to these Regulations except for the following

(a) multi-purpose room;

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(b) swimming pool

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3.2.2

In the case of hotels and guesthouses the premises are exempt

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from conforming with regulations 2 to 6 of the 3rd Schedule

3.2.3

Double room of a built hotel in square metres. Allowable

variation not to exceed 5%

3.2.4

Single room of a built hotel in square metres. Allowable variation

not to exceed 5%

3.2.5

The licensee and/or operator of the premises with a Heritage label

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shall, during the validity period of the exemption, promote the

premises as a '1, 2, 3, 4 or 5-star heritage' hotel or as a 'Premium

or Standard heritage' guesthouse, as the case may be.

RESORT

Applicable categories

4.1

Special features and facilities

1*

2*

3* 4*

5*

4.1.1

This label is applicable to hotels and tourist villages licensed by

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the Authority

4.1.2

Premises' building shall be detached from any other building

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4.1.3

Sited on a seafront area or is in proximity to a seafront area

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4.1.4

Open-air swimming pool and children’s pool or direct access to

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beach

4.1.5

Sundeck and Pool Bar services

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4.1.6

Provision of large open spaces

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4.1.7

Restaurant providing lunch and dinner

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4.1.8

Bar / coffee shop services

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4.1.9

Multipurpose room

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4.1.10

Provision of evening entertainment

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4.1.11

Animation/recreational programmes

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4.1.12

Leisure / sports facilities

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4.1.13

Music and dancing facilities

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4.1.14

Hair dressing/beautician services

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RURAL

Applicable categories

5.1

Special features and facilities

1*

2*

3*

4*

5*

5.1.1

This label is applicable to hotels, tourist villages and guesthouses

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licensed by the Authority

5.1.2

Located in a countryside or village area as may be defined by the

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Authority

5.1.3

The environment and atmosphere of the location shall be such as

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to enable the guest to enjoy the pleasures of country life in a

friendly and relaxed setting

5.1.4

The design, décor and furnishings of the premises shall reflect a

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rural environment

SPA

Applicable categories

Special features and facilities

1*

2*

3*

4*

5*

6.1

General

6.1.1

This label is applicable to hotels and tourist villages which offer a

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variety of spa and wellness treatments/facilities as well as other

functions and services.

6.1.2

Wellbeing' shall be a clear and recognizable theme in the area

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reserved for spa services

6.1.3

The spa and wellbeing centre will be self-contained and of

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sufficient size to accommodate the various facilities

6.1.4

The spa and wellbeing centre will have at least 2 treatment rooms

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6.1.5

Separate desk with designated staff member located within the

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spa/wellbeing area

6.1.6

Comfortable waiting area with seating for clients

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6.1.7

Changing room facilities and secure lockers for spa users

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6.1.8

Shower and Toilet with wash hand basin facilities for guests

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using spa area.

6.1.9

All spa guests must be provided with bathrobes, slippers and a

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courtesy service (soap, shampoo, bubble-bath)

6.1.10

Tea, herbal teas, fruit juice and chilled mineral water must be

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available to the guests in the wellbeing area

6.1.11

A printed brochure and/or website to be available showing full

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details of each treatment, the methods and products to be used,

time taken to complete treatment and price details.

6.1.12

Emergency procedures in place for instances when a client with a

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medical condition/problem needs assistance.

6.2

Facilities

6.2.1

All the wellbeing facilities (indoor pool, sauna, steam room,

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relaxing area, beauty and fitness services) must be located in the

same area within the hotel or hotel grounds

6.2.2

Gymnasium and at least one fitness room

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6.2.3

The fitness section must be adequately equipped with modern

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machines, which operate efficiently

6.2.4

Clients must be able to get sufficient information from the

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spa/wellbeing area desk regarding the use of the spa and gym

facilities and equipment

6.2.5

The indoor pool must be accessible every day of the week, for at

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least 10 hours a day. The minimum temperature of the water must

be 28° and there must be a hydrotherapy area

6.2.7

The hydro-massage must be accessible every day of the week, for

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at least ten hours a day. The minimum temperature of the water

must be 33 - 35°

6.2.6

A sauna facility accessible every day

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6.2.7

The wellbeing centre must be equipped with at least one set of

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scales

6.2.8

Bath and sauna towels are provided to spa guests free of charge.

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6.2.9

A healthy diet section shall be included in the breakfast buffet

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(with fresh fruit juices, fresh fruit, cereals, natural yoghurts,

whole-meal bread etc)

6.2.10

The restaurant shall, in addition to the normal menu, offer at least

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one healthy diet menu every day (with light , whole-meal, organic,

vegetarian, low-calorie etc foods, coeliac)

6.2.11

Attention must be paid to the individual dietary requirements of

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the guests who request such service

6.2.12

There must be a fruit-basket available for guests throughout the

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day in the spa and/or well being area

6.2.13

The number of thermal facilities should be consonant with the

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size of the spa

6.3

Treatments

6.3.1

The reception shall guide a client who wishes to make a booking

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for spa or beauty and wellbeing treatments

6.3.2

Guests must be able to make bookings for treatments from home

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at the time of confirming their hotel reservation

6.3.3

The beauty section must be open at least 7 hours a day, 5 days a

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week

6.3.4

Adequate number of treatment cubicles in the beauty section

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depending on size of spa and wellness centre

6.3.5

Minimum of six treatments to be available, some of

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which should be body treatments including massage and facials as

well as a broad selection of both wet and dry treatments should be

available on the treatment menu.

6.3.6

At least 7 different types of massage must be on offer

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6.3.7

Comfortable room temperatures in the treatment rooms.

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6.3.8

There must be a display for products on sale at the spa/wellbeing

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reception desk

6.3.9

A hairdresser/cosmetician must be available for bookings

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6.3.10

Reasonable space for movement in the treatment rooms for easy

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access to couches, doors and drawers.

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6.4

Staff

6.4.1

At least one qualified expert in spa and wellness treatment

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services must be on full-time duty in each section of the

spa/wellbeing centre

6.4.2

All services/treatments are carried out exclusively by

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appropriately trained and qualified staff/therapists.

6.4.3

A personal trainer, to conduct training sessions in the fitness and

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gym areas must be available on appointment.

6.4.4

The style of the spa may dictate how staff dress - from formal

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uniforms to informal casual outfits - but all clothing shall be fresh

and well ironed.

6.4.5

Particular attention is to be given to personal hygiene

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6.4.6

A first aid training policy to be in place and available for

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inspection

€5.22