TABLE OF CONTENTS - accreditationonline.tourism.gov.ph

1 TABLE OF CONTENTS . BOOK ONE - GENERAL PROVISIONS. Rule I. Definition and Basic Guidelines Section 1. 1. Section 2. Definition of 1. BOOK TWO - STAR GRADING SYSTEM. Rule II. Star Grading System for Hotels, Resorts and Apartment Hotels Section 1. Five Star Grading System .. 3. BOOK THREE accreditation STANDARDS. Rule III. accreditation Standards for Resorts Dimension 1. ARRIVAL / DEPARTURE R. Building Appearance .. 5. Building - Design and Construction 5. Building - Condition (wear and tear).. 5. Entrance / Exit & 6. Transport .. 6. Security .. 7. Reception Service 7. Reception 7. Reception - Seating 8. Check-in Process .. 8. Luggage 9. Porter 9. Reception Staff 9. Reception Service 9. Reception Services 10. Other Arrival / Departure 10. Dimension 2: PUBLIC AREAS. Public Areas - Decoration - Design and 11. Public Areas Decoration - Condition and 11.

2 Public Areas - Furniture 11. Public Areas - Furniture 12. Public Washroom 12. Public Washroom Condition and Cleanliness .. 13. Public Areas - Room 13. Public Areas Lighting 13. i Public Areas Lighting 14. Public Areas Lighting Environmental 14. Public Areas Cleanliness .. 15. Gardens - 15. Garden Furniture 16. Garden Furniture 16. Garden Plants and 17. Dimension 3: BEDROOM. Room 17. Suites - 17. Rooms for Persons with Disabilities (PWD) . 18. Bedroom Space and 18. Bedroom Sound Proofing .. 18. Bedroom Noise 19. Bedroom Bed Mattress 19. Bedroom Bed Mattress 20. Bedroom Bedding & Linen 20. Bedroom Bedding & Linen 21. Bedroom Pillows 21. Bedroom Lighting 22. Bedroom Lighting Condition .. 22. Bedroom Lighting Environmental 22. Bedroom Curtains 23. Bedroom Curtains 23. Bedroom Floor Coverings 24. Bedroom Floor Coverings Condition .. 24. Bedroom Temperature Control Quality.

3 25. Bedroom Temperature Control Condition and 25. Bedroom Furniture Quality .. 25. Bedroom Furniture 26. Bedroom Accessories and Amenities 26. Bedroom 30. Dimension 4: BATHROOM. Bathroom Minimum 31. Bathroom Shower/Bath - 31. Bathroom Shower/Bath - Condition/Maintenance .. 31. Bathroom Basin - 32. Bathroom Basin 32. Bathroom Toilet 33. Bathroom Toilet 33. Bathroom Decoration 34. Bathroom Decoration 34. ii Bathroom Towels Quality and 34. Bathroom Space and 35. Bathroom Overall 35. Toiletries 36. Bathroom Amenities 36. Bathroom Environmental 37. Dimension 5: FOOD AND BEVERAGE. Food and Beverage- Availability of Restaurants .. 37. Food and Beverage Options 38. Food and Beverage Service 38. Restaurant Decoration and Furniture 38. Restaurant Decoration & Furniture Condition .. 39. Restaurant Crockery, Cutlery, Glassware Quality .. 39. Restaurant Crockery, Cutlery, Glassware.

4 40. Restaurant Space and 40. Kitchen Quality of 41. Kitchen - 41. Dimension 6: AMENITIES AND SERVICES. Amenities Guest 42. Amenities Wellness 42. Amenities General 43. Amenities Recreation & 43. Dimension 7: BUSINESS PRACTICES. Business 44. Barrier-free Facilities for Persons with Disabilities (PWD).. 45. BOOK FOUR APPLICATION FOR accreditation . Rule IV. accreditation Process Section 1. Filing of 47. Section 2. Documentary 47. Section 3. 47. Section 4. Validity of 47. Section 5. Schedule of Fees .. 47. iii BOOK FIVE cancellation AND/OR DOWNGRADING OF accreditation . Rule V. cancellation and/or Downgrading of accreditation Section 1. Grounds for 47. Section 2. Procedure for cancellation and/or Downgrading of accreditation .. 48. BOOK SIX SUPERVISION OF ACCREDITED ESTABLISHMENTS. Rule VI. Supervision of Accredited Establishments Section 1. Display of DOT accreditation Seal.

5 48. Section 2. Non-Transferability of DOT accreditation 48. Section 3. Periodic 48. Section 4. Defects and Deficiencies Found During the 48. Section 5. Penalty for Failure to Remedy the Defects, 48. Section 6. 48. BOOK SEVEN OTHER PROVISIONS. Rule and Transitory Provisions Section 1. Confidential Character of Certain 49. Section 2. Circulars .. 49. Section 3. Separability 49. Section 4. Repealing 49. Section 5. Effectivity .. 49. iv ACCOMMODATION ENTERPRISE SELF-ASSESSMENT FORM. Name of Enterprise: Address: General Manager: Contact Details: Telephone Number: Website Address: E-mail Address: DIMENSIONS MY SCORE. 1. Arrival and Departure 2. Public Areas 3. Bedrooms 4. Bathrooms 5. Food and Beverage 6. Lounge Area *. 7. Kitchen Area *. 8. Amenities 9. Business practices TOTAL SCORE. * Applicable to Apartment Hotels only NOTE: YOUR SELF-ASSESSMENT RATING IS NOT YET FINAL.

6 A third party auditor hired by the DOT shall conduct an actual assessment of your enterprise to determine your property's classification. COMMENTS: _____. _____. _____. _____. _____. _____. _____. _____. _____.. v vi EXPLANATORY NOTES. INTRODUCING THE FIVE STAR GRADING SYSTEM. FOR ACCOMMODATION ENTERPRISES. There are five levels of accommodation standards ranging from one to five stars applicable to hotels, resorts and apartment hotels. To obtain higher stars, progressively higher service and facility quality, facility condition and improved business practices like environmental management, which are determined by a points system should be provided across all areas. A total of 1000 points have been set as the maximum number of points that can be achieved by Hotels, Resorts, and Apartment Hotels. Star Grading Total Score (Hotel, Resort, Apartel).

7 1 star 251 400 points 2 star 401 550 points 3 star 551 700 points 4 star 701 850 points 5 star 851 1000 points The criteria are divided into seven (7) dimensions that are common to the above- mentioned categories except for the lounge area and the kitchen area which are applicable only to apartment hotels. The percentage that these dimensions contribute to the total score is shown in the TABLE below: Business Area Hotel Resort Apartel Arrival & Departure 10% 10% 8%. Public Areas 10% 10% 7%. Bedrooms 30% 30% 30%. Bathrooms 15% 15% 15%. Food & Beverage 15% 15% n/a Lounge Area * n/a n/a 15%. Kitchen Area * n/a n/a 10%. Amenities 10% 10% 5%. Business Practices 10% 10% 10%. Total 100% 100% 100%. vii Each dimension consists of a number of indicators which describe either the existence or availability, quality and condition of the facility as well as the service.

8 Every indicator is allotted points. A maximum of 182 indicators are evaluated. Quality judgment is used to determine whether a facility or service is either Unacceptable, Acceptable, Good, Very Good, Excellent or Outstanding. Mandatory and minimum requirements have also been established both for entry into the grading scheme and at the different star levels. Mandatory requirements, marked M shall refer to those requirements that are prescribed by existing laws, without which, no accreditation shall be issued to the enterprise until such time that it rectifies said deficiencies. On the other hand, minimum requirements, marked m shall refer to those requirements which are minimum to a certain classification, without which the establishment will not be awarded such classification but instead be downgraded to a lower classification, regardless of the total points accumulated.

9 M shows a The A mandatory Mandatory requirement, m shows a reference item in this The number in this case Minimum number case for 1-5 of points for all stars requirement, A description stars These items allocated to and has no in this case for of the criteria points 4 and 5 stars link together this criteria viii The first column gives a reference number for that criteria item. The second column is descriptive. It identifies the section. It also determines if the criteria is a mandatory or minimum criteria. If it is mandatory for all star grades then the phrase Minimum 1-5 is used. If it only applies to certain star grades, then the star grades it applies to ( Minimum 4-5) will be identified. If it applies to a quality rating then a range of terms from unacceptable to outstanding are used. Unacceptable describes what should not happen. No points are awarded.

10 Acceptable shows the first level of quality, good the second level, very good the third level, excellent the fourth level and outstanding the fifth and highest level. Environmental describes if this is an environmental initiative. The third column indicates if the items are linked together. A black line indicates these criteria are linked and only one score will apply. This is a graduated rating where greater points apply to the provision of higher levels of quality. The fourth column describes the criteria/indicators. The fifth column gives the amount of points that can be gained. The sixth to 10th column indicate if this is a mandatory or minimum requirement. The big letter M and small letter m are used in the column that correlates to the final star rating. if the property gains a four star rating with points scored between 701 and 850, then this can only be conferred if all the m and M items that apply to a four star property are also met.