TOURISM ACT No. 38 of 2005
Small Luxury Tourist Hotels
Regulations made by the Minister of Economic Development under Section 69 of the Tourism Act No. 38 of 2005 read with the Section 50 of the aforesaid Act, on the advice of the Sri Lanka Tourism Development Authority.
Basil Rohana Rajapaksa
Minister of Economic Development
Colombo …………………..2012
REGULATIONS
1.1These regulations may be cited as the Tourism Regulations (Registration of Small Luxury TouristHotels as Tourist Enterprises)No. ………..of 2012 and shall come into operation from ………………..
1.2Every registered proprietor shall ensure at all times the registered SmallLuxury Tourist Accommodation complies with theminimum requirements as stipulated in section 3below.
2. Definition
A Small Luxury Tourist Hotel is an establishmentproviding uniquefacilitiesof an exclusive nature along withhighly personalized and intimateservices, in peaceful and pleasant surroundings. Their standardsand qualityshould be well above those of Five Star Class Tourist Hotels.
However, they will have the option to use any other nomenclature for marketing purposes.
3. Minimum Requirements
3.1Location/Access
3.1.1The location must have some outstanding characteristics.
3.1.2The surrounding should be serene and environmentally appealing.
3.1.3There should be an easy and unobstructed access to the hotel.
3.2Building
3.2.1The building should either be an architecturally designed purpose built new building or a conversion of an existing heritage building by retaining its heritage character.
3.2.2If the number of floors is more than two, including the ground floor, there should be adequate number of guest elevators, depending on the number of guest rooms.
3.2.3The minimum number of guest rooms should be 10 and the maximum should be 50, to be compatible with the definition.
3.2.4The building exterior, interior, furniture, fittings and fixtures should be of very high quality and of good finish.
3.3Garden
3.3.1The garden should be well landscaped and laid out.
3.4Parking
3.4.1There should be adequate parking space (one parking slot for every three rooms) for vehicles, with appropriate security measures.
3.5General Maintenance
3.5.1All areas of the hotel including, interior and exterior, fittings and fixtures, furniture and furnishing should be exceptionally well maintained and of high quality.
3.6Reception/Lobby Lounge
3.6.1There should be well appointed reception and lobby/lounge area/s.
3.6.2The fittings, fixtures, furniture andfurnishings should portray a highstandardin keeping with the luxury quality of the hotel.
3.6.3The services provided in these areas should be of a highly specialized natureand the staff should be conversant in English and the ability to converse in other foreign languages will be advantageous.
3.7 Bedrooms
3.7.1The size of a bedroom inclusive of the bathroom and dressing area (excluding balcony) should be a minimum of 30 m2 with appropriate length, width and height, to give a sense of spaciousness.
3.7.2The main entrance door should lock automatically when pulled shut. The lock ofthis door should be on a master key/card system and should be with double locking facility from within, which could open from outside only with an emergency master key/card.
3.7.3There should be provision to allow sufficient fresh air into the room. In air conditioned bedrooms, there should be variable speed air circulation arrangements and a thermostat control which will facilitate the adjustment of temperature in the range of 24° + 4°C.
3.7.4In the case of locations where the average temperature falls below 20°C, thermostat controlled system capable of adjusting the room temperature up to 24°C should be available.
3.7.5A dressing table cum writing table with mirror, wardrobe or wall cupboard with sufficient coat and dress hangers, luggage stand, waste paper baskets, 2 comfortable lounge chairs all which should be of very high quality in good condition and suitable for a 1st class hotel should be available in every bed room or in the unit.
3.7.6The sitting area should have audio-visual facilities located in a vantage position and secured Wi–Fi access points.
3.7.7A plan of the building indicating the emergency exit paths must be prominently displayed in the inner surface of the entrance door.
3.7.8There should be a designated butler for each bedroom to service all requirements of the guest/s occupying the room.
3.8Bathrooms
3.8.1Bathrooms should be very spacious with a minimum floor area of 4.5 m2 and toilets and washrooms preferably located separately.
3.8.2Running hot and cold water should be available in ever bathroom.
3.8.3Every bathroom should have general room illumination with switch near entrance door and on the face lighting over the mirror. They should have an effective system of natural or artificial ventilation system.
3.8.4Every toilet should have a WC unit with modern sanitation and good working order.
3.8.5An electric two pin shaver plug socket or base suitably located should be available in ever bathroom or bed room. The voltage available and whether it is AC or DC should be indicated for the information of the guests using electric shavers.
3.8.6A wash basin, mirror, shelf/vanity, towel rail, clothes hook or any other hanging facility, bath mat, ash tray, adequate lighting over the mirror, sanitary bin with sanitary disposal bags, and an adequate supply of clean towels, soap, shampoo/conditioner, body gel, lotion etc. and minimum of toilet paper rolls, toilet brush and stand of high qualityshould be provided in every bathroom.
3.8.7Showers in good working condition should be available in every bathroom. Showers could be fixed either over the long bath or in a separate compartment or shower recess with a floor drain. Showers should be enclosed with water proof partitions or curtain and the shower curtain rack or rod should be placed so that the curtain falls naturally inside the long bath or shower tray. 50% of the bathrooms should have long baths with non skid device.
3.8.8Bathrooms and WC walls, floors, ceiling, glass pane and fittings should be maintained at the highest standard befitting a 1st class hotel of international standard.
3.8.9Toilet bowls should be sanitized and sealed.
3.8.10A minimum of 1 face towel, 1 hand towel and 1 bath towel for each occupant should be provided and changed daily.
3.8.11Bathroom floors should be cleaned, non skid and of impervious material. Walls should be tiled up to a height of 4’6” or be of other impervious material.
3.9Restaurants and Bar Services
3.9.1If open and non air-conditioned areas are used for the provision of these services, such areas should be very spacious with good ventilation and lighting to give a very relaxed feeling and atmosphere.
3.9.2Where Food and Beverage services are provided area should be generous in space and with appropriate ambience.
3.9.3Food and Beverage services provided should be of the highest standard with highly personalized serviceand with variety meeting the guests’ individual needs.
3.9.4The hotel should provide Sri Lankan and international cuisine of high quality, variety and appropriately presented.
3.9.5High quality cutlery, crockery, glassware, tableware and linen and appropriate accessories for the different types of food served should be available in adequate quantities.
3.10Bar and Beverage Services
3.10.1The Bar should have suitable glass washing facilities with running hot and cold water with a mixer tap.
3.10.2The Bar should have appropriate glassware and other accessories for all types of beverages offered.
3.10.3An ice cube making machine connected to a sterilized potable water supply should be available in the Bar.
3.11Kitchen, Pantry, Stores and Wash-up areas
3.11.1the kitchen should be professionally designed and equipped to ensure efficient operation and there should be adequate provisions for ventilation and the efficient removal of hot air and odours.
3.11.2Lighting should be from large lighting units of either fluorescent or large area incandescent sources.
3.11.3Floor, ceilings, doors, windows, window panes and wood work should be very clean and in good condition. All kitchen walls should be conducive to easy cleaning. And be of impervious finish up to door height.
3.11.4Kitchen area should be free of insects and rodents. There should be fly screens for all kitchen doors and windows where necessary.
3.11.5Kitchen table tops and shelves should be of stainless steel and be in good condition.
3.11.6 Kitchen utensils should be of very good quality and be clean and adequate.
3.11.7There should be a dish washing machine or at least two sinks with running hot and cold water for the washing of crockery and cutlery. There should be a separate sink with running hot and cold water for the purpose of washing pots and pans.
3.11.8Separate facilities for washing hands, soap and clean cloth or paper towels should be provided in or near kitchen.
3.11.9Sufficient clean and hygienic facilities should be available for the storage of perishable food and dry rations.
3.11.10There should be a sufficient number of waste bins with covers in good condition or waste disposal units.
3.11.11Adequate covered outlets with inspection chambers for kitchen sinks should be provided.
3.11.12All drains in and around the kitchen should be covered and clean and lead to a grease trap before being discharged to the waste water disposal system.
3.11.13Adequate cold room and deep freezing facilities should be providedfor the different types of meats, vegetables, fish etc. seperately and temperatures maintained by way of a chart
3.11.14A high standard of cleanliness should be maintained in the preparation of food.
3.11.15All food in the kitchen should be well protected.
3.11.16The kitchen should be designed so as not to permeate odours from the main kitchen to other areas.
3.11.17There should be a suitably equipped area for the preparation of meat, fish, vegetables and salads. Sweets, pastry and beverages managed by experienced and qualified staff.
3.11.18The pantry should be, well equipped, adequately lit and well ventilated.
3.11.19Floors should be of impervious material.
3.11.20Floor, ceilings, doors, windows, window panes and wood work should be very clean and in good condition. All kitchen walls should be conducive to easy cleaning. And be of impervious finish up to door height.
3.11.21Table tops and shelves should be of stainless steel or similar material and be in good condition.
3.11.22Their dimensionsof the pantry and fittings, equipment, facilities available and services should be in proportion to the number of guest rooms in the hotel.
3.12 Sanitary, Medical and Safety Requirements
3.12.1Adequate precautions should be taken in sea side hotels with swimming pools for the safety of the bathers.
3.12.2First Aid facilities along with a doctor on call should be available at all times of the day and at least 25 percent of the staff should be trained in administering First Aid
3.13 Swimming Pool
3.13.1There should be a swimming pool the dimensionof which must be in proportion to the number of rooms in the hotel.
3.14 Staff
3.14.1The staff serving in all areas should have adequate training required to provide personalized services required to operate a Small Luxury Tourist Hotel.
3.14.2There should be trained and experienced staff headed by a qualified chef or chefs assisted by sous chefs, cooks and assistants.
3.14.3Where staff meals are provided, an adequately equipped and clean staff kitchen should be available.
3.14.4Running hot and cold water should be available for washing kitchen utensils and for the use of the staff.
3.14.5The staff kitchen should be free of insects and rodents.
3.14.6Separate and adequate clean toilets W C in good working order and well maintained showers should be available for the use of the staff.
3.14.7A staff changing room or rest room equipped with lockers and necessary furniture should be available. There should be a separate staff dining room.
3.14.8First aid facilities should be available for the use of the staff.
3.13.4 Handwashing facilities for staffshould be available.
3.14.9The staff should be dressed in clean attire specifically designed to suite the character of the particular type of Small Luxury Tourist Hotel.
3.14.10Annual Medical Reports in respect of all staff obtained from a qualified medical practitioner should be available.
3.15 General
3.15.1Adequate fire precautions should be available in all areas of the hotel and premises.
3.15.2At least 75 percent of the staff should be trained in fire precaution and fire protection work and also using fire-fighting equipment installed in the entire premises.
3.15.3There should be an adequate supply of potable water which should conform and certified by an authorized body accepted by the Sri Lanka Tourism Development Authority.
3.15.4A comprehensiveinsurance policy coveringpublic liability should be obtained.
3.15.5The hotel must comply with the regulations stipulated in “Protection of the Rights of the Differently Able Persons”.
3.15.6The necessary clearances should be obtained from the Central Environmental Authority, Local Authority, Water Board, Local Fire Authority, Coast Conservation Department, Forest Department, Wild Life Department and Urban Development Authority.
3.15.7Waste water and sewage disposal and fat traps should be installed and maintained to the highest standard.
3.15.8There should be a separate service entrance with hand washing facilities for staffwith hot and cold water and hand wiping facilities.
3.15.9Separate storage facilities should be provided for wet garbage and this should be air conditioned and the floor should be of impervious material and be fitted with a tap and hose. The water flow should drain out to a proper disposal pit.
3.15.10Covered space should be allocated for storage of dry garbage and empty bottles.
3.15.11The kitchen should be fly proof and a fire blanket should be provided.
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