Lodges Brief

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Criteria For Standardization of Hotels, Restaurants & Other

Lodges

Tourist Accomodation Facilities of East Africa

EAST AFRICAN COMMUNITY

Standards of Classification

JUMUIYA YA AFRIKA MASHARIKI



T e reat for he Establ shm nt o the ast African Community as signe on 0thh T y t i e f E w d 3 November 1999. It was the culmination of nearly three years of exhaustive negotiations and

consultative processes among the people of East African, in the quest for reconstituting the

system of cooperation that had prevailed in the region in the 1960’s, and early 1970’s before

the collapse of the former East African Community in 1977.

The Treaty sets out a bold vision for the eventual unifcation of the EAC Partner States.

Among the specific areas identified for cooperation is in the Tourism and Wildlife

Management sector.

Articles 115 and 116 of the Treaty outline the principles for co-operation in Tourism

and Wildlife Management. In order to promote the attainment of the objectives of the

Community, as set out in Article 5 of the EAC Treaty, the Partner States are working together

in co-coordinated manner, to develop the quality of accommodation and catering facilities for

visitors within the region.

The development of Tourism and Wildlife within the community is thus undertaken through

the EAC Sectoral Committee, the Coordination Committee and the Sectoral Council

responsible for Tourism and Wildlife affairs.

The Sectoral Committee on Tourism and Wildlife Management is composed of various

sub-committees that deal with various aspects of the sector among which has been the

development of a quality assurance system in accommodation and catering facilities for

tourists.

In 2000, the Sectoral Committee on Tourism and Wildlife Management, constituted the East

African Panel of Experts (five (5) experts from each Partner State), in line with the provisions

of Article 115(2) of the East African Treaty, which provides for the establishment of “a

common code of conduct for private and public tour and travel operators, standardize hotelclassification and harmonize the professional standards of agents in the tourism and travel

industry within the Community”. The Project was set up in order to help establish regional

guidelines and cooperation in the area of hospitality facilities classification and grading, and

by so doing, facilitate Partner States’ raising of quality standards in the accommodation and

catering sector.

The recommendation to constitute the Panel was approved by the Council of Ministers, in

2001. The Panel of Experts held 16 regional consultative meetings rotating within the Partner

States, which have culminated into this East African Community, Standards Criteria for Classification of Hotels, Restaurants and Other Tourist within the Community. The EAC

Preface

Standards of Classification Lodges



Standards Criteria for Classifcation of Hotels, Restaurants and Other Tourist Facilities will

thus supercede all other Criteria existent in Partner States for the same purpose, once ratifed

by the East African Legislative Assembly.

Conscious of the diferent stages of development of EAC Partner States and their respective

accommodation and catering facilities, the EAC Standards Criteria, provides for a wide

range of options which investors may choose to aim at – from Guidelines for ‘Approved’

establishments to criteria for attaining five (5) star rating.

The classification system brings out different aspects of service delivery essential for customer

satisfaction. It covers physical and tangible characteristics of accommodation establishments

such as location, dimensions of rooms, supplies in bathrooms and frequency of change of

linen, as well as non tangible elements such as style, elegance, comfort, finish and luxury. The

system covers social contact in aspects such as staff grooming and communication skills.

If the region is to enjoy the benefits that tourism can bring, there is need to go for quality

rather than quantity. Quality assurance indicators like the star rating system established

in the developed criteria for accommodation and catering facilities is one of the ways of

building confidence in potential customers who would like to patronize the region, and have

the quality of our tourism product internationally recognized, East African Community

Partner States can then compete on quality rather than cost. This is the only way in which the

Community is going to be able to develop and maintain competitive tourism accommodation

and catering facilities.

In this EAC Standards Criteria, the Tourism industry in East Africa has a tool that will

facilitate the offering of products and services that will consistently meet the expectations

of the tourists patronizing this great region. The Criteria covers various aspects of an

establishment that contribute to the offering of various products and services whose sum

total generates the grading and rating of the quality. Quality is a journey without an end and

I therefore urge service providers in the accommodation and catering sector to constantlyutilize the EAC Standards Criteria as their guide to encourage and maintain quality standards

in products and services being delivered to tourists in East Africa.

Amb. Juma Volter Mwapachu,

Secretary General,

East African Community,

March, 2009




Minimum Score For Lodges

Schedule 1: Definition

Lodges A commercial establishment, located within or near natural habitat rich in fauna and

fora, normally in or near conservation areas, in which the majority of clients are leisure

or adventure seekers

(a) To qualify for a One Star grading, a Lodge must score 100 percent on Essential Items; and

a minimum of 50 percent points out of a possible total of 2,110 points marked on theCriteria for attaining a One Star rating, as indicated in the Sixth Schedule.

(b) To qualify for a Two Star grading, a Lodge must score 100 percent on Essential Items; and

a minimum of 60 percent out of a possible total of 2,380 points marked on the Criteria

for attaining a Two Star rating, as indicated in the Sixth Schedule.

(c) To qualify for a Tree Star grading, a Lodge must score 100 percent on Essential Items; a

minimum of 30 percent of the total points under each main section in the Sixth Schedule

and a minimum of 60 percent out of a possible total of 3,115 points marked on the

Criteria for attaining a Tree Star rating, as indicated in the Sixth Schedule.

(d) To qualify for a Four Star grading, a Lodge must score 100 percent on Essential Items; a

minimum of 40 percent of total points under each main section in the Sixth Schedule;

and a minimum total of 70 percent out of a possible total of 4,590 points marked on the

Criteria for attaining a Four Star rating, as indicated in the Sixth Schedule.

(e) To qualify for Five Star grading, a Lodge must score 100 percent on Essential Items; a

minimum of 50 percent of the total points under each main section in the Sixth Schedule;

and a minimum total of 80 percent points out of a possible total of 5,145 points marked

on the Criteria for attaining a Five Star rating, as indicated in the Sixth Schedule.




S E C T I O N - I T E M

O N E S T A R

T W O S T A R

T H R E E S T A R

F O

U R S T A R

F I V E S T A

R

R E M A R K S

1 . 0 L O C A T

I O N

1 . 1 L o c a t i o n

S h o u l d b e s u i t a b l e f o r a

L o d g e .

1 0

S a m e a s f o r O n e

1 0

S a m e a s f o r O n e S t a r ,

b u t s h o u l d b e w i t h i n o r i n c l o s e

p r o x i m

i t y t o t h e m a i n a t t r a c t i o n o f

t h e a r e a a n d o f f e r e a s y a c c e s s i b i l i t y ,

s a f e t y ,

c o m f o r t a n d t r a n q u i l l i t y

2 0

S a m e

a s f o r T h r e e S t a r .

2 0

S a m e a s f o r T h r e e

S t a r .

2 0

1 . 2

S i t e a n d E n v i r o n m e n t

T h e e s t a b l i s h m e n t s h o u

l d

b e i n h a r m o n y w i t h t h e

n a t u r a l a n d / o r b u i l t

u p e n v i r o n m e n t , a n d

i n c o n f o r m i t y w i t h t h e

B u i l d i n g a n d d e v e l o p m

e n t

r e g u l a t i o n s a p p l i c a b l e t o

t h e l o c a l i t y . T

h e s i t e s h o u l d

b e s a f e f r o m r a i n w a t e r

f o o d s a n d s t r o n g w i n d s .

2 0

S a m e a s f o r O n e S t a r

2 0

S a m e a s O n e f o r S t a r b u t t h e

l o c a t i o

n S h o u l d h a v e a d d e d

a d v a n t a g e i n t e r m s o f s c e n e r y

a n d / o r , f a u n a a n d f o r a .

3 0

S a m e

a s f o r T h r e e S t a r

b u t w

i t h a n i m p r e s s i v e

s i t e o f f e r i n g g r e a t e r

v a n t a g e i n t e r m s o f

s c e n e

r y , a n d / o r f a u n a

a n d f o r a .

4 0

S a m e a s f o r F o u r

S t a r b u t w i t h g r e a t e r

a p p e a l a n d v a n t a g

e

i n t e r m s o f s c e n e r y ,

a n d / o r f a u n a a n d

f o r a

5 0

E n v i r o n m e n t a l

I m p a c t A s s e s s m e n t

s h o u l d b e d o n e

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S E C T I O N -

I T E M

O N E S T A R

T W O S T A R

T H R E E S T A R

F

O U R S T A R

F I V E S T

A R

R E M A R K S

4 . 8 M i n i m u m

S i z e

o f P u b l i c R o o m s

M i n i m u m s i z e o f l o b b y / l o u n

g e ,

b a r

a n d c o v e r e d t e r r a c e s s h o u l d b e a s p e r

t h e b u i l d i n g c o d e b u t i n a n y c a s e n o t

l e s s t h a n a n a g g r e g a t e o f ½ s q

. m . p e r

g u e s t b e d .

S a m e a s f o r O n e S t a r .

S a m e a s f o r O n e S t a r b u t

m

i n i m u m s i z e s h o u l d n o t

b e

l e s s t h a n a n a g g r e g a t e

o f 1 s q . m . p e r g u e s t

b e d .

S a m e a s f o r T h

r e e S t a r b u t m i n i m u m s i z e

s h o u

l d n o t b e l e s s t h a n a n a g g r e g a t e o f

1 ½ s q . m . p e

r g u e s t b e d .


S t a r

5 . 0 F U N C T I O N

R O O M ( S ) / A R E A ( S ) ( B r i e

f i n g s , C o n f e r e n c e s , B a n q u e t s , e t c )

5 . 1 F e a t u r e s a

n d

F a c i l i t i e s

A t l e a s t O n e m u l t i p u r p o s e r

o o m o f

n o t l e s s t h a n 1 . 5 s q m . p e r g u e s t w i t h

g o o d f u r n i t u r e t o m a t c h t h e

g e n e r a l

s t a n d a r d o f t h e e s t a b l i s h m e n t . 2 0

S a m e a s f o r O n e S t a r .

S a m e a s f o r O n e S t a r b u t w i t h a n

a v e r a g e s i z e o f a t l e a s t 2 s q . m .

p

e r g u e s t b e d , c o m f o r t a b l y

f u

r n i s h e d , a n d w e l l m a i n t a i n e d .

S a m e a s f o r T h r e e S t a r

b u t w i t h h i g h q u a l i t y

f u r n i t u r e ,

f u r n i s h i n g s

a n d f i t t i n g s .


S t a r b u t o f v

e r y h i g h

q u a l i t y a u d

i o v i s u a l

a n d i n t e r n e t

f a c i l i t i e s .

6 . 0 D I N I N G

R O O M / A R E A

6 . 1 F e a t u r e s a

n d

F a c i l i t i e s

A t l e a s t O n e r o o m , c o m m e n

s u r a t e

t o t h e n u m b e r o f b e d s . S h o u

l d b e

w e l l f u r n i s h e d , v e n t i l a t e d , l i t a n d

m a i n t a i n e d .

S a m e a s f o r O n e S t a r ,

S a m e a s f o r O n e S t a r , b u t o f f e r i n g

g r e a t e r d e g r e e o f c o m f o r t . .

S a m e a s f o r T h r e e S t a r ,

b u t o f f e r i n g c o n s i d e r a b l e

l u x u r y a n d c o n v e n i e n c e .

4 0


S t a r , b u t f e a t u r i n g

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n e r o o m

a n d d i s t i n c t i v e l y

l u x u r i o u s . A

s e p a r a t e

l o u n g e s h o u l d b e

a v a i l a b l e f o

r e x t r a

c o m f o r t

6 . 2 F u r n i t u r e ,

E q u i p m e n t a n

d

A c c e s s o r i e s

S h o u l d b e a d e q u a t e ,

f u n c t i o

n a l ,

c o m f o r t a b l e a n d a p p r o p r i a t e . A l l

s h o u l d b e c l e a n a n d o f g o o d

q u a l i t y ,

t a k i n g i n t o c o n s i d e r a t i o n t h e n e

e d s o f

d i s a b l e d / h a n d i c a p p e d p e r s o n s .

S a m e a s f o r O n e S t a r b u t

a l l o f b e t t e r q u a l i t y .

S a m e a s f o r T w o S t a r b u t a l l

s h

o u l d b e o f s u p e r i o r q u a l i t y .

S a m e a s f o r T h r e e S t a r

b u t l u x u r i o u s a n d m o r e

e l e g a n t .


S t a r b u t d i s t i n c t i v e l y

l u x u r i o u s a

n d

e l e g a n t .

3 0

2 0

2 0

5 0

4 0

3 0

2 0

2 0

5 0

8 0

7 0

6 0

5 0

4 0

5 0

5 0

4 0

3 0

3 0

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S E C T I O N - I T E M

O N E S T A R

T W O S T A R

T H R

E E S T A R

F O U R S

T A R

F I V E S T A R

R E M A R K S

7 . 0 B A R ( S

)

7 . 1 G e n e r a l F e a t u r e s

a n d F a c i l i t i e s

A t l e a s t O n e b a r s h o u l d b e

c o n v e n i e n t l y l o c a t e d n e a r

t h e d i n i n g r o o m a n d / o r

l o u n g e , o r m a y b e

p a r t o f t h e d i n i n g r o o m . S

a m e a s f o r O n e S t a r .

S a m e a s f o r O

n e S t a r b u t m o r e

s p a c i o u s w i t h

b e t t e r a m b i a n c e .

F a c i l i t i e s t o p r e p a r e n o n -

s t o c k e d r e f r e s h m e n t s s h o u

l d b e

p r o v i d e d .

S a m e a s f o r T h r e e S

t a r b u t w i l l

b e e l e g a n t , s p a c i o u s

a n d p r o v i d e

f a c i l i t i e s o f i n t e r n a t i o n a l l y

r e c o g n i z a b l e s t a n d a

r d s .

S a m e a s f o r T h r e e S t a r b

u t

w i t h a h i g h e r d e g r e e o f

c r e a t i v i t y , a m b i a n c e a n d

c o m f o r t .

7 . 2 .

F l o o r s , W a l l s , C e i l i n g s

a n d D e c o r a t i o

n s

W o o d w o r k a n d f i t t i n g s

s h o u l d b e m o d e s t l y

d e c o r a t e d , o f f i n e f i n i s h ,

f u n c t i o n a l a n d w e l l

m a i n t a i n e d .

S

a m e a s f o r O n e S t a r

b

u t w i t h m o r e a t t r a c t i v e

d

e c o r a t i o n ,

t a s t e f u l f i n i s h

a

n d d e s i g n .

S a m e a s f o r T

w o S t a r b u t w i t h

v e r y h i g h q u

a l i t y f i n i s h .


t a r b u t w i t h

e x c e l l e n t d e s i g n a n d f i n i s h

o f f e r i n g a h i g h e r d e

g r e e o f

c o m f o r t .

S a m e a s f o r F o u r S t a r b u t w

i t h

l u x u r i o u s f i n i s h a n d d é c o r .

7 . 3 L i g h t i n g a

n d

V e n t i l a t i o n


n a t u r a l a n d / o r

a r t i f i c i a l , i l l u m i n a t i o n

a n d v e n t i l a t i o n

2 0

S

a m e a s f o r O n e

S

t a r b u t l i g h t a n d

v

e n t i l a t i o n f i t t i n g s

s

h o u l d b e o f b e t t e r

q

u a l i t y

3 0

S a m e a s f o r T w o S t a r b u t

l i g h t i n g a n d

v e n t i l a t i o n

f i t t i n g s s h o u

l d b e t a s t e f u l

a n d c o n t r o l l a b l e t o p r o v i d e

a p l e a s a n t a m

b i a n c e

4 0


t a r

b u t w i t h v e r y h i g h q u a l i t y

s t a n d a r d o f f i t t i n g s

a n d f i n i s h

S a m e a s f o r F o u r S t a r

7 . 4 F u r n i t u r e a n d

E q u i p m e n t


m o d e s t , c o m f o r t a b l e

a n d o f g o o d q u a l i t y . A n

i c e - m a k i n g m a c h i n e o f

a d e q u a t e c a p a c i t y a n d

a d o u b l e b o w l s i n k w i t h

b o t t l e b r u s h ,

h o t a n d

c o l d r u n n i n g w a t e r a r e

e s s e n t i a l .

S

a m e a s f o r O n e S t a r

b

u t s h o u l d b e o f b e t t e r

q

u a l i t y .

S a m e a s f o r T w o S t a r b u t

s h o u l d b e o f

d i s t i n c t i v e l y

h i g h e r q u a l i t y , o f f e r i n g

g r e a t e r c o m f o r t .


t a r , b u t

w i t h a t o u c h o f l u x u r y .

S a m e a s f o r F o u r S t a r .

1 0

2 0

2 0

2 0

2 0

3 0

4 0

3 0

3 0

5 0

5 0

4 0

4 0

5 0

5 0

5 0

5 0

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Lodges Brief

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