Assessment Criteria for Self Catering Operators on Quality Grading

he
rn
Be Irela
d
n
Bo & Br d To
ard ea uri
t H H kfas st B
o
H
t
S
ng Hos elf C HH ard H
ate Ho
HH te
S
mo HH l H G ring stel elf C
H
a
u
d
H
Gu atio Ho est A HHH Gue terin
est n
tel
s
gH
c
H com HH t A
an hou
d T se No HH mo Hot ccom HHH
kfa ouri HH rthe H Gu dati el H mod H H
H
o
H
rn
s
o
s
e
a
lf C t HH t Boa Bed Irel stho n H HH tion tel H
ate Ho rd
HH
& B and use Nor Gue
H
st
Se reak Tou HH thern stho No H G
Ac ring stel
lf C
fa ris H B
Ir us rth ue
tel com HHH
Gu ateri st HH t Boa ed & eland e HH ern I sthou
HH mo
H
e
n
d
H
r
r
s
No HH atio Hot st Ac g HH Hos d H S Brea Tour H Be elan e H
n
d T HH
tel
rth Gu
d
k
el H co
i
e
s
H
f
Be ern est
Be
H mm HH H G lf Ca ast t Bo & B ou
oa d & B Irel hous Nor HH oda Hot ues teri HH ard H reak rist B d &
n
t
t
a
H
rd
f
t
G
e
oa Br
e
h
r
a
io
g
A
n
o
e
u
l
os H Se akfa d To HHH ern I esth n H HH ccom HH stel Self C st H rd H eakf
te
re
ur
H
st
o
N H
lf
a H
m H
S as
H l H G Cate HH ist B Bed & land use H orth H Gu oda HH H Gue terin Hos elf C t HH
t
Ho ue
s
o
e
e
t
T
ote t A g H el H ate
H
io
rn
ar
st
o
H
B
s rin Ho
t
l H cco HH G rin oste
H el H t Acc g H stel d H reak urist H Be Irela hous n
g
m
u
H
No HH om HH H G Sel fas Bo d & nd e H
No HH mo HH est HH l H G
se rth
HH ue f Ca t H ard Br
H
m
H
T
H
ue
o
G da Ho Ac
o
e
H rth
G
H
e
s
u
an HH rn Ir uest datio Hot t Acc terin H Ho H Se akfa rist Bed ern uest tion tel H commHH H st Ac
I
e
e
g
dT
H
Bo
st
re ho
lf
n
c
H
l H om
B
la ho
o
&
o
H st
HH mo HH el H Cate HH ard Bre land use Nor HH dati tel H omm
ak ouri ed & nd T use
t
H
a
o
H
H
N
d
H
G
fas st
r
G
H
HH oda
h
o
T
H
B
k
i
n
a
H
Ca t H Boa reak urist HH orthe Gue tion H Ho uest ng H ostel Self fast ouris H B ern I uesth
t
H
ter H
Gu ion
rd
fas Bo Bed rn
sth
tel Acc HH H G Cat HH t Bo ed rela ou
N
H
i
e
H
I
a
t
est ng
r
o
&
o
No HH omm HH ues erin Hos ard & Br nd T se H orth stho
H ste Se HH rd H B ela us
N
A
Ho cco HH l H lf Ca Ho Se reak nd T e HH rthe HH G oda Hote t Acc g HH tel H H Se eakf ouri HH ern I use orth
s
r
B
tel mm HH Gu ter ste lf C fas our H rn
a
er
o
ti
H
e
lf
lH m
u
t
H
G
e
s
tio HH oda Ho est ing l H ate t H ist B Bed Irela esth on
HH mo HH ues Cate t HH Boa d & land HH n Ire
rin H
rd
n
Br
ou
Be
H
G
la
te Ac
H
T
r
H tA
n
o
t
&
H da
ou H N H G ion l HH com HHH uest g H Host ard H Bre d To se H Nor Gu tion otel ccom ing H Host H Se eakf ouris d & nd T
ort ue
e
H
se
e
m
u
a
H
ou
a
Br
th
H
t
H
lf
H
l
s
m H
H Ac
r
k
s
H el
ou HHH hern stho No H G odat Hot com HH H G Self C fast ist B H Be ern I thou Nor HHH oda HHH H Gu Cate t HH Boar eakf rist
oa
io
ri
u
se
rt
th
u
m
ti
H
r
e
a
d
I
H ue
Ho est A ring Hos d H ast H Boar
t H st Bo Bed relan se H hern estho n H l HH oda ote st A terin H H rd H & B eland HH ern Gues on
d
tel
cco HH tel Sel
r
l
I
t
c
o
H
a
&
H
H
us N
io
Ir
d
HH co g H ste Se eak To H B rela tho
f C H Ho H S
r
mm H
us Nor HHH mm HH
l
u
elf
HH Hos d H S Brea Tour H Be elan e H orthe H Gu n
e
a
f
l
f
n
H
a
r
d
H
t
C
d
e
is
H
s
e st
o
H
H
HH tel H elf kfa ist B d & d To HH rn I est
Gu odat HH Gue ateri t HH t Bo & Br Tour HH thern H Gu dati Ho Gues ring el H Cate
N
s
h
C
r
B
u
o
B
t
mo H
o
rea rist ed elan ous rth esth ion Hot st A ng H Ho ard eak ist H B Ire est on tel H t Ac HH Gue ring
H Gue ate HH ar
d
H com HH st A H
Gu atio otel st Ac ring Ho d H S kfas Boa & Bre d To e HH ern I ouse H N el H ccom HH stel H H Se fast Boar ed & land hous
ort HH m
HH d H Br
est n H HH co HH ste
rel
To e H Nor HH mo H H cco HHH
H
elf t H rd
u
l
a
H
f
H
r
G
k
H
C
e
a
is
m
G
o
u
l
H
t
Ire ho
d
m
H h
B
lan use Nor HH G mo HHH H Gu Cate H Ho Sel fast H t Bo ed & nd T H B ern I H Gu dati Hot uest ater Hos Self akfa rist B HH B hern uest atio otel mod H Ho
i
d
o
C
t
r
A
e
t
n
H
s
f
a
h
e
o
r
n
I
d
e
e
te
i
e
s
h
u
o
e
n
a
e
a
l
t
c
r
H
n
s
H
u
C
r
o
H
& B To
H at
HH co g H l H ter HH ard d & ela us H
HH ern esth tion ote st A g H tel H ate
Ho d H Brea rist d & B land thou
mm H
No HH ion l HH
u
e
n
i
r
G
c
n
I
H
r
B
H
e
r
l
k
H
d
s
o
r
S
H
c
B
u
H
i
s
i
H S ak
gH
H
rt
HH om H Gu ng tel
B
re
e
H
fas oa rea Tou e H No H
e
T
G
o
fa st B ed lan use
G oda HH est
e
r
k
t
H
e
r
H st Self C akfa ouri HH B hern ues
H lf
m H
r
H
No H Gu
t
ue lf Ca st H oard & Br d To HHH Nort H G oda H H st Ac HH Gu Cater HH d H fast ist B HH thern uest tion Ho Acco HH el
s
a
s
h
I
e
ter t H t Bo d & rela ou rthe esth
he
st
ter H
tel
mm H H
ing Ho Sel HH oa Bed Ire hou H
ue tio otel com HH est
H eak uris
s
B
i
r
A
H
o
r
s
i
G
f
n
s
e
S
N
H
n
A
f
c
d
n
s
l
&
t
tel
t
H
o
o
a
o
t
H
d
a
u ng H H ard Br nd e H rn
e
C
H
H
c
m
o
c
e
I
HH omm g HH stel lf Ca st H Boar & B rela hous H N HH oda otel com HH el H ater oste H Se Brea nd T HH rthe HHH dati tel H est A HH oste H S eakf Tou HH Irela
n
o
H
o
r
G
H
as ris
HH cc
B
H l H el
No HH oda HHH Gu terin H Ho d H eakf d To e HH rthe H Gu tion HHH mod HH ues ing H l H G lf Ca kfas ouris H Be rn Ire Gue n
H G omm H H Gu f Cat t HH t Boa ed
ati Ho t A
rth Gu tio
est g H ste Sel as
ter t H t B d & la
rn
est
u
u
s
H
H
H
r
e
e
t
H
e
o
tel
h
t H ist
c
o
n
r
f
I
N
H
r
s
i
B
u
s
l
o
o
H
ote Ac
Be ern est n
B ed rela hou
N Gue n
HH comm HH t Ac ng H H Ho ard Brea d To ouse orth esth dati tel H t Acc ing H oste d H
H
d
c HH H G Cat
h
l
c
u
H
e
o
H
s
H
o
o
d H & B Irela ouse No HH omm HH ues erin Hos oard & Br nd T se H orthe stho
o
l
H
H
k
H
H
r
us n H H
mm H H
ist
ot mm H tel
Se fa
H rn
H od
H
re
g
n
t
e
H
o
t
r
H
H
u No
e
H
os Self akfa d Tou HHH thern H Gu odat otel Acco HH el H Sel akfa uris H B rn Ire se H rthe Gue ation el H oda HH H H Gu lf Ca st HH Boa H Be Irela HH No Gu oda HH
t
tel
H
C
HH mm
ris
Ire es ion
H Gue f Ca st H Bo ed & lan HH rn I sth H HH tio ote est ter
B
H rd H d & nd T H B rthe est tio
H at st
Criteria for
self catering
operators
on quality
grading
www.nitb.com
Contents
Section Details
1.0 General Overview
1.1 1.1.1 1.1.2 1.1.3 1.1.4 Introduction
Self Catering Common Standards The Requirements Dispensations 2.0 General Requirements
2.1 2.1.1 2.1.2
2.1.3 2.1.4 Statutory Obligations General Miscellaneous Additional requirements to meet Maintenance Health Safety and Security Page
3
3
3
3
3
4
4
4
5
5
2.2Cleanliness
5
2.3 2.3.1
2.3.2 Exterior
Appearance of Buildings Grounds and Gardens 6
6
6
2.4 2.4.1 2.4.2 Management Efficiency
Bookings and Prices Guest and Tourist Information 6
6
7
2.5 2.5.1 2.5.2 2.5.3 2.5.4 2.5.5 Public Areas (Living and Dining) General Flooring Furniture, Furnishings and Fittings Heating and Ventilation
Lighting 7
7
7
7
7
7
2.6 Bedrooms
2.6.1 Flooring 2.6.2 Furniture, Furnishings and Fittings 2.6.3 Beds and Bedding 2.6.4
Additional requirements to meet 2.6.5 Galleried Bedrooms
2.6.6
Heating and Ventilation
2.6.7Lighting
8
8
8
8
8
9
9
9
2.7 2.7.1 2.7.2
2.7.3 2.7.4 2.7.5 Bathrooms and WCs General Additional requirements to meet
Flooring
Heating and Ventilation Lighting
9
9
9
10
10
10
2.8 2.8.1 2.8.2
2.8.3 2.8.4 2.8.5 2.8.6 Kitchen
General
Additional requirements to meet
Flooring Heating and Ventilation Lighting Kitchen Inventory 10
10
11
11
11
11
12
Criteria for self catering operators on quality grading 2012
1.0 General Overview
1.1 Introduction
In Northern Ireland, all tourist accommodation must be certified by the Northern Ireland Tourist Board (NITB) i.e.
inspected by an officer of NITB to ensure compliance with minimum standards set by the Tourism (Northern Ireland)
Order 1992 and can only trade when issued with a certificate. Details of minimum criteria are available to view on
www.nitb.com/accommodation.
In addition to the requirements to meet minimum standards set by legislation, accommodation in Northern Ireland
can choose to be graded by NITB according to pre-set quality standards. This booklet describes the requirements for
the Quality Standards for Self Catering Accommodation in Northern Ireland.
1.1.1 Self Catering
The definition of SELF CATERING is as follows:
A property which is let normally on a weekly basis to tenants, which requires no service elements during the time of the
guests’ stay.
1.1.2 Common Standards
VisitEngland, VisitScotland, Wales Tourist Board, Northern Ireland Tourist Board, the AA, with the support of the
Government, work together to agree, support and develop common standards for assessing the quality of self catering
accommodation in the United Kingdom.
Each organisation is using these common standard requirements to determine the star rating for your establishment.
Your rating will be the same whichever organisation you choose to carry out your assessment. You can, of course,
choose to be assessed by more than one organisation and each organisation will award you the same star rating.
Additional marketing awards for food, comfort and service etc. from the different organisations, however, are not part
of this agreement.
1.1.3 The Requirements
We have based the requirements for the star ratings on the existing standards of all the organisations plus extensive
research into the needs and expectations of visitors. We have also consulted widely with the hospitality industry.
The feedback we received from the industry shows strong support for a common quality standard for self catering
accommodation throughout the countries where we operate the schemes. Our aim for this revised common quality
standard is to work continually with the industry and to strive together to raise quality standards in line with the
ever-evolving expectations of consumers.
1.1.4 Dispensations
Dispensations for certain individual requirements within the quality standards may be given as long as all the
remaining requirements and quality levels for that rating are met or exceeded. This flexibility will be on a case-by-case
basis and will have to be agreed by the Standards Review Group (SRG), which represents all the five organisations
who operate the Common Standards - AA, VisitEngland, VisitScotland, Wales Tourist Board and the Northern Ireland
Tourist Board. Any exceptions will need a proportional increase in quality in other areas to compensate for the area
where an exception is sought
3
Criteria for self catering operators on quality grading 2012
2.0 General Requirements
2.1 Statutory Obligations
Fulfilment of your statutory obligations including, but not limited to, those relating to:
Safety
- Health and Safety at Work
- Fire, Gas and Electrical Safety
- Electrical Appliance Testing
- Product Safety
- Bunk bed regulations
- British Standards applying to
items such as cots, high chairs
and play pens
Premises
- Planning Permission
- Private Water Supplies
-Housing
- TV Licensing
Discrimination
- Sex Discrimination
- Race Discrimination
- Disability Discrimination
Record
- Data Protection
- Immigration Hotel Records
- Consumer Protection
Trade Descriptions
-Advertising
-Pricing
- Unfair Contract Terms
Proprietors will be asked to maintain Public Liability Insurance Cover and to provide a signed confirmation,
at application and renewal of participation, that the above requirements are being fulfilled.
2.1.1 General Miscellaneous
In assessing the acceptability of ‘enclosed’ floor area available, assessors will take account of usable space around
furnishings and fittings. It is unlikely that the minimum requirements will be met where accommodation is less than
the following:
• 18.60 sq.m (200 sq. ft.) for a 2 person unit plus 7.40 sq.m (80 sq.ft.) for each additional person normally
accommodated. Enclosed floor area includes living, sleeping, cooking and bathroom areas. Consideration should
be given to freedom of movement, the ceiling height for the major part of the room to be sufficient for a person of
183 cm (6 ft) to move around without stooping. Sloping eaves and roofs are acceptable providing these do not restrict
guests’ movements to an unacceptable degree.
• Additionally, for a Star Level higher than the base level of One Star, floor area available will need to be greater with
significantly more usable space around furnishings and fittings.
• There must be reasonable space for movement in bedrooms/sleeping and living room areas and for easy access
to beds, doors and drawers. Doors and drawers to be fully openable. Account should be taken of space needed for
convertibles, e.g. bed settees.
• All fixtures, furniture, furnishings, crockery and cutlery to be adequate for the maximum number of occupants,
including any extra sleeping accommodation.
2.1.2 Additional requirements to meet:
Five Star
No coin meters or smart card systems for fuel payment. However meter readings are acceptable.
An additional five items from the following list should be provided:
- Tumble drier
- Telephone capable of making
and receiving calls (prepaid credit
mobile acceptable)
-Wi-Fi
- Freeview or Sky
- DVD player
- Hot Tub
- IPod Dock
- Games console
-Sauna
- Welcome pack with wine/local
produce
- Outside barbeque
- Selection of luxury toiletries
- On-site facilities i.e. Children’s play
area, games room etc.
4
Criteria for self catering operators on quality grading 2012
2.0 General Requirements
2.1.3 Maintenance
• All electrical and gas or oil fired equipment must meet all relevant statutory obligations (see general requirements),
must be safely maintained, in good working order and serviced regularly, as appropriate.
• Fixtures, furnishings, floor coverings and fittings must also meet all relevant statutory obligations, particularly in
relation to fire safety (see general requirements). These must be maintained in a sound, clean condition and be fit for
the purpose intended.
• The exterior should be free from hazards on roads and pathways and the building itself.
2.1.4 Health, Safety and Security
• A high degree of general safety and security maintained, including information on procedures in the event of an
emergency.
• If the proprietor is not resident on the premises, his/her name, address and telephone number or that of his/her
agent, who must have a set of keys, to be prominently displayed. Together with clear details of how to summon the
assistance of the emergency services.
• Prominently displayed printed details of how to summon the assistance of emergency services to be provided e.g.
doctor, dentist, location of nearest payphone and casualty unit and vets (if pets accepted).
• All units to be provided with suitable refuse disposal arrangements as required by the Local Authority. Dustbins,
where provided, must have lids. Arrangements for refuse collection to be specified and prominently displayed.
• Occupiers to be provided with a key to the entrance door of their unit, and where applicable a key giving access to the
building and any other relevant facilities.
• At least one smoke alarm (battery or hard wired) to be provided in all units, situated appropriately within a hallway or
landing area. Larger units or those with a more unusual layout may require more than one alarm.
• Adequate levels of lighting at night for safety and comfort in all public areas, including on stairways and landings and
in car parks and paths/steps to the property at night, should be provided.
• Electricity should be available (not necessarily mains supply). Where it is not, this must be stated. Voltage to be
stated if not on mains.
• Where electricity is available, an adequate number of power sockets to be provided, commensurate with the number
of electrical appliances provided.
• Some form of emergency lighting to be available, e.g. torch or night-lights. Candles are not acceptable.
2.2 Cleanliness
• Cleanliness is of paramount importance to guests, so a high standard of cleanliness must be achieved and
maintained throughout the property. Particular attention must be given to kitchens, bathrooms, shower rooms and
toilets and items involving direct contact for guests, such as bedding, linen, towels, baths, showers, washbasins,
WCs, flooring, seating, crockery, cutlery, glassware, kitchen utensils and equipment.
• It is the proprietor’s responsibility to ensure that all properties are thoroughly cleaned throughout, before each new
let, irrespective of whether the guests have cleaned it prior to departure. Any broken or damaged items should be
replaced.
5
Criteria for self catering operators on quality grading 2012
2.0 General Requirements
2.3 Exterior
2.3.1 Appearance of Buildings
Buildings maintained in a sound, clean condition and fit for the purpose intended. Entrance adequately lit.
2.3.2 Grounds and Gardens
Gardens and/or open areas that are part of the unit maintained in good order. Where gardens are available then garden
furniture should be provided. If the property has ancillary areas, the facilities provided will be taken into account in the
assessment of the establishment. They should be well surfaced, in good condition and adequately lit.
2.4 Management Efficiency
2.4.1 Bookings and Prices
• To make clear to guests exactly what is included in the prices quoted for the property including service charge, taxes
and other surcharges, e.g. electricity, fuel, linen, towels, cots etc. Where VAT is applicable, all prices to be shown
inclusive of VAT at standard rate.
• Full details of accommodation, including sleeping arrangements and bathroom (whether it is equipped with a bath
or a shower) provided in writing or printed form in advance of normal booking. Where sleeping accommodation is
provided by means of bed settees, wall beds, ’Z‘ beds, camp beds etc., in addition to the bedroom accommodation,
the type, size and number of bed spaces to be clearly indicated.
• Details of any in-house policies, e.g. no smoking, no pets must be communicated at time of booking. If requested,
allow guests to see the property before booking. If property is occupied, this may not be possible.
• A printed (or type written) brochure or information to be available via webpage (can be
www.discovernorthernireland.com). A floor plan is encouraged. Arrangements for access communicated pre-arrival.
• Prospective guests should be made aware, prior to booking, of charges for additional services or facilities available,
including cancellation terms, housekeeping and/or breakage deposits.
• Visitors advised at the time of booking or subsequently in the event of any change in booking details.
• Prices quoted at time of booking not exceeded.
• Visitors provided with details of payments due and a receipt if required. The receipt to be clearly presented and well
laid out.
The following information readily available prior to booking:
- Car parking arrangements near unit
- Arrangements for pets
- Distance of unit from nearest shop(s), etc.
- Distance of unit from nearest public transport
- Nature of water supply, if not mains (or water supply meets all statutory regulations for drinking water)
- Types of energy supply if not electric
- Electricity voltage, if not standard
- A map and/or directions provided showing the location of the unit on booking or with brochure.
(This may be provided in more detail after booking)
6
Criteria for self catering operators on quality grading 2012
2.0 General Requirements
2.4.2 Guest and Tourist Information
Tourist Information to be available.
2.5 Public Areas (Living and Dining)
2.5.1 General
• Dining table and seating facilities for the maximum number of occupants.
• Where there is a functional open fireplace, a fireguard, poker, hearth brush, tongs, shovel, fuel container and ashes
bucket provided.
• Easy chair and/or sofa seats provided, sufficient for the maximum number of advertised occupants.
• A colour TV to be provided where a TV signal is available, at no extra charge.
• Where terrestrial TV channels are not available every effort should be made to provide an alternative such as satellite TV.
• Non-flammable waste paper bins provided in living areas.
• Four Star: All easy seating to be provided in the main lounge/lounges
• Five Star: Please refer to requirements under general miscellaneous.
2.5.2 Flooring
• All rooms/areas, passages and staircases must have suitable finishes or coverings.
2.5.3 Furniture, Furnishings and Fittings
• All exterior windows in living areas fitted with opaque curtains, blinds or shutters. Glass in exterior/interior doors
will also require covering where the lounge is used for sleeping or where lack of privacy could be an issue. (The apex
of an ‘A’ framed window and roof light windows require to be curtained only where the lounge is used as sleeping
accommodation).
• Where there is sleeping accommodation in living areas, there must be adequate storage for bedding and guests’
clothes.
2.5.4 Heating and Ventilation
• Adequate means of heating must be available at all times which will mean heating will be provided in living areas.
(Free standing paraffin and Calor gas heaters are discouraged for safety reasons)
• Heating should normally be under guests’ control.
• All living room areas to have at least one window opening directly into the open air.
2.5.5 Lighting
All living areas must be adequately lit and lights must have shades (unless bulbs are decorative e.g. candle. Minimum
lighting levels 140 watts (cumulative) or low wattage equivalent for living areas. Greater wattage and range of lighting
will be expected in larger rooms.
7
Criteria for self catering operators on quality grading 2012
2.0 General Requirements
2.6 Bedrooms
2.6.1 Flooring
• All rooms must have suitable floor finishes or coverings.
2.6.2 Furniture, Furnishings and Fittings
• A bedside table/shelf and light for each permanent bed, including bunk beds (twin beds may share a table and light
and top bunk to have light, but shelf provided only where safe to do so).
• Non-flammable waste bins to be provided.
• A dressing table (or equivalent) with mirror, wardrobe or clothes hanging rail and adequate drawer space in each unit,
in at least one double or twin room, to be provided. Hooks on backs of doors etc. are not acceptable; garments should
be able to hang free.
• Six hangers per person. Wire hangers are not acceptable. (Shelf space is an acceptable alternative to drawers).
• A hair dryer to be provided in unit.
• Also required for Three Star: Bedside table or shelf and light for each occupant (twin beds may share). For bunk beds a
light per occupant is required and a shelf for the top bunk should be provided, except where it is not safe to do so.
2.6.3 Beds and Bedding
• Single beds: 183 x 76 cm/6’ x 2’6”
Double beds: 183 x 1200cm/6’ x 4’
• At least one adult room without bunk beds i.e. one bed for adults which is not bunk beds.
• All mattresses sprung or foam or similar quality and in sound condition.
• Bedding supplied in sufficient quantity i.e. bedspread and two blankets per bed, or one duvet of suitable tog rating,
and two pillows per person. For winter, late or early season letting, the amount of bedding should be increased.
Bedding clean and well aired.
• A mattress protector or under blanket fitted to all beds. (Plastic or rubber mattress protectors are not acceptable for
normal use. Where a rubber cover is provided for children, it should be as an optional extra in addition to the normal
mattress protector).
• Where linen is provided, it should be changed for all new occupants and weekly change offered during the letting
period. Spare linen and bedding available on request. Sheets must be poly-cotton or cotton.
• Where a bedroom is accessed via another bedroom, then this must be clearly advertised in the brochure or website.
• Recommend beds to be made up on arrival.
• Secure headboard or ‘equivalent’ on all permanent beds, some dispensation for continental beds on a case by case
basis.
2.6.4 Additional requirements to meet:
• Two Star
All beds to be full size (except those clearly specified in brochures/website etc. as being for children’s use; or bed
settees)
Adult single 190 x 90 cm/6’3” x 3’
Adult double 190 x 137 cm/6’3” x 4’6” Min. Size
Child size 183 x 76 cm/6’ x 2’6”
8
Criteria for self catering operators on quality grading 2012
2.0 General Requirements
• Three Star
Double beds against wall acceptable - must be clearly advertised to consumer. Bed linen available with or without
extra charge. (Cot bedding not included).
• Four Star
All double beds to have access to both sides. All advertised sleeping spaces are to be in bedrooms only. (Where studio
flats are clearly advertised as such, an exemption will be made to this). Bed linen provided and included in the hire
charge. Beds must be made up for guest’s arrival.
• Five Star
All beds are to be full sized beds including beds for children (excludes ‘Z’ beds used on a temporary basis for children
only.) It is unlikely that where a bedroom or bathroom is accessed via another bedroom that this would ever achieve
Five Star.
2.6.5 Galleried Bedrooms
• Where a property accommodates only two people, any grade can be achieved. The galleried bedroom must be
advertised as such in the brochure.
• Where the property accommodates more than two guests and there is a galleried bedroom, this must be clearly
advertised in the brochure. The highest grading that could be achieved is Four Stars. This is due to lack of privacy,
light exclusion and noise interruption.
2.6.6 Heating and Ventilation
Means of heating must be available at all times which will, in most cases, mean heating to be provided in each
bedroom. All bedrooms to have at least one window opening directly into the open air; windows to have opaque
curtains, blinds or shutters.
2.6.7 Lighting
All bedrooms must be adequately lit and lights must have shades. Minimum lighting levels 140 watts (cumulative) or
low wattage equivalent. Greater wattage and range of lighting will be expected in larger rooms.
2.7 Bathrooms and WCs
2.7.1 General
• All units to have at least one bathroom and WC for every eight guests. The bathroom to be equipped with a bath or
shower, bathmat, towel rail (pegs and hooks are not accepted), shelf or flat surface and washbasin. Where the base of
the bath or shower is not anti-slip then a non-slip mat must be available. Soap dish to be provided in showers.
• Where no bath is available, this must be indicated in the brochure or website.
• Unless ensuite, access through a bedroom to the bathroom is not normally acceptable, except where the unit is for
single family occupation.
• Washbasin in main bathroom is a minimum of 36cm x 24cm internal (14” x 9”), although a standard size wash basin
is always recommended where space allows. (Additional basins offered in ensuites or separate WC’s where basin in
main bathroom complies, could be of a smaller dimension).
• A mirror above or adjacent to the wash basin.
• All units to have at least one WC equipped with toilet paper and holder, toilet brush, and disposal bin with sanitary
bags, or a lidded bin.
9
Criteria for self catering operators on quality grading 2012
2.0 General Requirements
• All windows to have opaque curtains, blinds or shutters.(Glass doors to bathrooms and WC’s must also have opaque
curtain or blind).
• A means to provide hot water available at all times.
• A lock or bolt to be provided on all bathroom/WC doors.
• Shaver point adjacent to mirror, preferably with light. An adapter is acceptable alternative provided elsewhere in the
unit, providing it can be used close to a mirror.
2.7.2 Additional requirements to meet:
• Three Star
Where more than six guests are accommodated a shower should be available. This must be hands free, but can be
fitted over a bath e.g. mixer tap.
• Four Star
Extra WC and washbasin (which may be in another bath/shower room) to be provided if the unit sleeps more than six.
Bathroom ratio of 1:6 to be provided. Towels (one hand and one bath towel per person) available with or without extra
charge.
• Five Star
Bath and shower available however some flexibility may be applied, dispensations taken on a case by case basis
(Exceptions may be made for level entry showers built specifically for use by guests with mobility impairment).
Ratio should be one bathroom/shower room to four guests. For any additional guests an extra bath or shower room
with WC is required (one may be an ensuite). Towels should be provided and included in the hire cost.
2.7.3 Flooring
All bathrooms/WCs must have suitable floor coverings. Consideration should be given to the suitability of floor
coverings for hygiene and housekeeping reasons.
2.7.4 Heating and Ventilation
• Heating to be provided in all bathrooms where there is an external window. A heated towel rail is acceptable.
Heated light bulbs are discouraged.
• All bathrooms and WCs to have an opening window or Local Planning Authority approved ventilation system.
2.7.5 Lighting
All bathrooms/WCs must be adequately lit and all lights must have shades or be suitably protected.
2.8 Kitchen
2.8.1 General
• A cooker with an oven, with at least two shelves, a grill and at least 4 boiling rings that may be used simultaneously
with the oven or grill. If 2 people only are accommodated then a two boiling rings plus oven and grill must be
provided. For any larger numbers i.e. 12 or more, accommodated, it is anticipated that additional cooking facilities
will be provided.
• A microwave is an acceptable alternative for one boiling ring. A combination microwave (oven, grill and microwave) is
acceptable as a grill or oven, provided that a three-ring hob is also available separately.
• Cookers to be clean and in sound condition and functioning properly.
• A microwave oven to be provided and microwave cookware or compatible crockery provided.
• A refrigerator with an ice making compartment (unless a freezer is also provided).
Criteria for self catering operators on quality grading 2012
10
2.0 General Requirements
• A sink equipped with a draining board, dish drying rack, hot water and cold drinking water supply to be provided.
• At least one hygienic work surface.
• An opening window or local Planning Authority approved ventilation system. Opaque curtains, shutters or blinds on
external glass doors and windows.
• A covered waste disposal bin to be provided, with liner.
• A fire extinguisher designated as suitable for kitchen fires, or fire blanket to be readily available. This should ideally
be between the cooker and the door, and wall mounted. Storage in a cupboard or over the cooker is not acceptable. It
could be sited outside the kitchen, provided it is quickly and easily accessible.
• Storage space suitable for food.
• Vacuum cleaner provided in each unit, unless daily cleaning service provided.
• Where a dishwasher is provided, crockery and utensils should be dishwasher safe. Extra crockery should also be
provided, so dishwasher does not have to be operated at each mealtime.
• Sufficient storage space for crockery, cutlery, kitchen and cleaning equipment provided.
2.8.2 Additional requirements to meet:
• Four Star
Access to washing machine if not in the unit. Ratio of 1 machine to every 5 units. 24 hour return laundry service also
acceptable. Freezer provided within the unit or adjacent (icebox not acceptable)
• Five Star
Dishwasher provided within the unit (consider size for number the unit accommodates).
Washing machine provided in the unit or 24-hour return laundry service with uplift and delivery.
2.8.3 Flooring
All kitchens must have suitable floor finishes or coverings. Consideration should be given to the suitability of floor
coverings for housekeeping and hygiene reasons.
2.8.4 Heating and Ventilation
Adequate means of heating must be available at all times which will, in most cases, mean heating provided in the
kitchen, if large or separate. There should be an opening window or local planning authority approved ventilation
system.
2.8.5 Lighting
Kitchens must be adequately lit and all lights must have shades or be suitably protected. As guidance, minimum
lighting levels, 140 watts (accumulative) or low wattage equivalent. Greater wattage and range of lighting will be
expected in larger rooms.
11
Criteria for self catering operators on quality grading 2012
2.0 General Requirements
2.8.6 Kitchen Inventory (for guidance only)
Consideration should be given to the number of items provided in respect of guest’s visitors and the minimum and
maximum number of occupants.
Per Person
- Casserole dish with lid
- Oven roasting tray
- Matching crockery
- Carving knife, fork and dish
- Pie dish
- Bowl – cereal or soup
-C
leaning agents including
washing up liquid – appropriate
to equipment supplied
- Potato masher
- Plate – large and small
- Egg cup
- Clothes pegs – at least 24
- Mug
- Colander
- Teacup and saucer
- Condiment set
- Tumblers – large and small
- Corkscrew and bottle opener
- Wine glass
- Cutlery box or drawer divider
- Knives – table and side
- Potato peeler
- Saucepans – large, medium,
small with lids (Two additional
large saucepans if 8 or more
guests are accommodated)
- Serving dishes x 4 (to include salad
bowl and vegetable dishes
- Sieve
- Forks – table and dessert
-D
ish cleaning cloths (Changed for
each new let)
- Spoons – soup, dessert and tea
- Door mat at exterior doors
- (It is acceptable to provide double
the amount i.e. two of each rather
than table and or side/dessert)
- Duster
- Dustpan and brush
- Table cloth (or one place mat per
person)
Per Unit
- Fish slice
- Teapot
- Floor cloth and/or mop
- Tea towels with hooks, rail or
suckers
- Ashtrays – if smoking permitted
- Frying pan
- Baking tray or tin
- Basic clothes drying facility – line or
rack
- Grater
- Ice making tray
- Spare light bulbs (at least one for
each type used)
- Sugar basin
- Tin opener
- Toast rack
- Toaster
- Biscuit or cake tin or storage
container
- I ron and ironing board (1:5 in
multiple units and readily available)
- Bread board or chopping board
- Kettle – automatic electric
- Vacuum cleaner
- Bread bin
- Kitchen scissors
- Vegetable knife
- Bread knife
- Ladle
- Broom
- Measuring jug
- Washing up bowl with brush or
sponge
- Bucket
- Milk jug
- Butter dish
- Mixing bowls – large and small
- Cafetiere
- Mug rack
- Coffee maker
- Oven cloth or mitts
- Tray
- Water jug
- Whisk
- Wooden/plastic mixing spoon
12
Criteria for self catering operators on quality grading 2012

Download Report