1. EURO STANDARDS FOR
HOTELS
AIMS BENEFITS ELIGIBILITY
PROCEDURE OF
CLASSIFICATION
THE STANDARD

2.  To encourage all hotels and establishment hiring
accommodation to achieve agreed Euro standards in:
a. how they run.
b. how they manage their business.
c. the experiences of users
 To encourage confidence in hotels that hire room
accommodation and satisfaction for their clientele.
 To reinforce a shared ethical and professional basis
for all hotels.

3. To ensure that all national legal requirements
with regards to establishing and carrying on
food preparation and serving to the public
have been considered and respected.
No hotel can be certified by the EU standards
for hotels unless they have obtained either
HACCP or ISO 9001 or FSSC 22000 food safety
system and conform the national laws and
rules concerning hygiene in their
establishment.

4. PERFORMANCE: A quality standard that serves as
an authoritative benchmark for assessing
performance,rewarding achievement and driving
improvement.
PROFILE: :It raises awareness and understanding of
hotels,so building confidence and credibility both
within the establishment an among the public.
 d
PEOPLE: It helps HOTELS to improve their focus on
meeting users needs and interests and developing
their workforce.

5. PARTNER: It helps HOTELS to examine their
services and facilities and to encourage joint
working within and between organizations.
PLANNING: It helps with forward planning by
formalizing procedures and policies.
 PATRONAGE: It demonstrate that the hotel met
an EU standard,which strengthens applications
for public and private funding and gives investors
confidence in the organization.

6. Meet the EEIGS 2012 definition of a HOTEL
enterprise must promote accommodation service
and may provide preparation of quality food.
Be registered at national level.
Have a formal constitution.
Provide two years of relevant accounts.
Be committed to forward planning to improve
the service for users.
Meet all relevant, legal, ethical, safety,
environmental and planning requirements.

7.  Meet the following additional requirements :-
 Protection of human health: The concerning with the
hygiene and cleanliness,the quality of air(smoking)
and noise levels have to considered and respected.
 Fire Protection: The currently valid national
technical stipulations of the fire brigades have to be
considered and respective.
 Environment Protection: The whole enterprise has to
work according to healthy, non-polluting and
environmentally beneficial methods.

8.  THE CENTRAL FOR CLASSIFICATION OF
HOSPITALITY ENTERPRICE: All applications for
classification shall be directed to our
Headquarters in Brussels. The central office
allocates the appropriate validator and then the
validator will proceed with the review
assessment and evaluation of the application and
check list.the final classification will be done by
national commission and validator.
 CLASSIFICATION-Application and Procedures- The
owner or manager of the wellness enterprise and

9. establishment applies for a classification after
viewing and assessment by the validator the
check list will be evaluated. The commission
carries out the evaluation within sixty days
from the receipt of the application.The national
commission informs the owner and then
relevant certificate will be issued.
DEALING WITH OBJECTIONS:The contact
person of the wellness enterprise can file the
objection again classification within 60 days and
the national commission will recheck it and final
decision will be made in four weeks.

10. A).COMPULSORY STATUTORY REQUIREMENTS:
 Registration as a business
 Registered Hotel or National Business registration
 Business Plan
 Organizational Chart
 Ethical brochures or advertising material
 Local Chamber of Commerce Membership
 VAT Registration

11. HACCP or ISO 9001 and/or ISO 22000 or FSSC
22000 food safety system
Health and Safety Registration
Social Security Registration
Accounts Available
At least 1 person in the organisation must have
been certified for first Aid by a National
Authority
B)GENERAL REQUIREMENTS
 Brochure,website

12. C) STAFFING(Minimum)
 As per Classification Requirements
D) ENVIRONMENTAL FACTORS:
Water Efficiency
Waste Reduction and Recycling
Sustainable Furnishings and Bldg Materials
Sustainable Food
Energy
Disposable

13. E) CUSTOMER SERVICE:
The whole impression of the premises is clean
Reception staff are friendly
The general ambiance is good
Staff available with competency in english
The staff is friendly
The service is quick
The service is efficient
Clients are given a feedback form which is reviewed
by management.